http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104479960-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104479960-B |
| titleOfInvention | A kind of dry type loquat wine and brewing method thereof |
| abstract | The invention provides the brewing method of a kind of dry type loquat wine, the method utilizes Saccaromyces cerevisiae and Lactobacillus buchneri that the Folium Eriobotryae cleaning destemming enucleation carries out first step fermentation and second level fermentation, first order fermentation temperature is 18 21 DEG C, fermentation time is 15 20 days, second level fermentation temperature is 22 24 DEG C, fermentation time is 8 10 days, then recycling Canida utilis carries out third level fermentation, 3rd pole fermentation temperature is 25 DEG C, fermentation time is 15 20 days, aging at least 120 days again after fermentation.Present invention also offers the dry type loquat wine brewageed by the method.Present invention, avoiding and add the threat that Sulfur Dioxide On Human causes, moreover it is possible to effectively prevent brown stain and Controlled acidity, it is not necessary to extra operation just can obtain the dry type loquat wine that taste is excellent, gained loquat wine taste is good, has typical loquat wine local flavor. |
| priorityDate | 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.