http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105219585-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2015-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105219585-B |
| titleOfInvention | A kind of six grain alcohol white wine and preparation method thereof |
| abstract | The present invention relates to a kind of wine and preparation method thereof, particularly six kinds of grains take mating raw material night state ferment wine brewing of biotechnology and preparation method thereof.A kind of six grain alcohol, are made of the material of following quality：Rice 100kg, distiller's yeast 0.8kg, koji 0.1kg, sorghum 1.9kg. oats 0.3kg, rice 0.3kg, oat 0.3kg, 1 year sticky rice sweet wine 1.2kg of ageing, water 260kg, spent wash 16.7kg, glutinous rice 1kg, wheat flour o.9kg, corn 0.4kg.Beneficial effects of the present invention are：1) ageing sweet wine and six kinds of grains are added in fermentation, special taste；2) good 1 year sticky rice sweet wine is obtained using the mating raw material night state fermentation condition that carries out of unique biotechnology, can be merged into each other with six kinds of grain brewing white spirits, synergistic effect occurs；3) increase sticky rice sweet wine and oat, further improve nutrition and the mouthfeel of wine；4) vinasse adding purpose is to neutralize water acidity-basicity ph value, shortens fermentation time, promotees and is distilled respectively, improves Titian efficiency. |
| priorityDate | 2015-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.