http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104232400-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2014-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104232400-B |
| titleOfInvention | Fructus Lycii extra dry red wine brewing method |
| abstract | The present invention relates to a kind of Fructus Lycii extra dry red wine brewing method, be with fresh fructus lycii as raw material, use fermenting twice and oak barrel during aging technology to combine the Fructus Lycii extra dry red wine brewing method made.It is characterized in, comprise the steps: with fresh fructus lycii as raw material, after cleaned, broken, belt leather low temperature dipping is used to make fruit jam fermentation wine with dregs, add Chinese wolfberry fruit wine yeast and carry out one time fermentation under cryogenic, take one time fermentation wine through squeezing, in wine, add concentrated Chinese wolfberry juice carry out ferment in second time acquisition ferment in second time wine, then make Fructus Lycii extra dry red wine through oak barrel during aging.Test proves that, the Quercus acutissima Carr. that the Fructus Lycii extra dry red wine using the inventive method to produce brew has fragrant, the graceful sweet-smelling of strong Qi and coordination is fragrant, and wine body harmony silk floss is soft, and unique style is nutritious. |
| priorityDate | 2014-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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