http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103992896-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2013-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103992896-B |
| titleOfInvention | A kind of brew method of Puffer-type foaming pure mellow wine |
| abstract | A brew method for Puffer-type foaming pure mellow wine, comprise the following steps: Feedstock treating: glutinous rice pure white is pulverized, looked over so as to check; Liquefaction: sticky rice flour and water are mixed rear liquefaction by a certain percentage; Saccharification: filter liquefier, add saccharifying enzyme saccharification in filtrate; Fermentation: inputted by saccharified liquid in fermentor tank, adds saccharomyces sake fermentation; Filter: after reaching certain alcoholic strength, stop fermentation, Plate Filtration, and preserve under pure mellow wine being set low temperature; Inflation: fill CO at low temperatures in pure mellow wine liquidn 2 gas; Cold-aseptic filling: will CO be filled withn 2 freezing being filled to of the pure mellow wine of gas is revolved in mouthful vial, screws bottle cap; Spray sterilization: spray sterilization is carried out to the pure mellow wine of bottling; Preservation: finished product pure mellow wine is put preservation under normal temperature.The foaming pure mellow wine that the present invention obtains has yeast delicate fragrance, low in calories, light refreshing feature, drinks as champagne, silk silk lubrication, clearly simple and elegant. |
| priorityDate | 2013-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.