http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103834530-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de020b7dcbcaf745ca743fa95fa94853 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2014-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f1ee20825399c4bab657760bd18ddd6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f907e9908ff2b29acd52b43cb48db182 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9d4c9802562972e7945f927e396f3b9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35347910cfad588f61bb10ef43f6de55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3122f45dab0d4e903307adf64d22566 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f4e869b2c4fbb4f6024049765ffdaf6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42b21c2a38ec77b66803a32d5a3167dd |
| publicationDate | 2015-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103834530-B |
| titleOfInvention | Hydromel making method |
| abstract | The invention discloses a hydromel making method and belongs to the technical field of wine making. The hydromel making method comprises the steps of (1) koji making step: cleaning, soaking and steaming grains until the grains are cooked but not rotted, inoculating pure seed yeast to the grains after the grains are cooled, and cultivating to make a finished koji product; (2) seeding yeast step: uniformly mixing the finished koji product and water, adding a yeast culture solution, and performing cultivation to obtain matured seeding yeast; (3) fermentation step: adding honey water into the matured seeding yeast for fermentation to obtain matured fermented mash; (4) performing pressing, mixing, filtering and sterilization to obtain hydromel. According to the making method disclosed by the invention, no additives are used; the fermentation process is simple, thorough and controllable; a product is stable; the taste is coordinative; and the flavor is pure. |
| priorityDate | 2014-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 108.