http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105273897-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-02 |
| filingDate | 2014-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105273897-B |
| titleOfInvention | The brewage process of Radix puerariae fruit wine |
| abstract | The brewage process of Radix puerariae fruit wine, it is related to food processing technology field, and it uses the root of kudzu vine with white grape for primary raw material, and the ratio of the root of kudzu vine and grape juice is 3:7, it is formed through the following steps fermentation brew：Make must；Take fresh root of kudzu vine sorting to rinse well, weigh and crush, addition artificial yeast's fermentation；Pueraria lobota slag adds Sodium Metabisulfite immediately, and envelope deposit is used；With centrifugal separator by Pueraria lobota slag and separation of fermentative broth during the total reducing sugar drop by half of central zymotic fluid, when residual sugar less than 4g/L is fermentation ends, you can carried out by the common process of white grape after clarifying lower glue, freezing ageing, be adjustable to the sweet white Radix puerariae fruit wine of extra dry white wine.It had both embodied the fresh and clean Ge Xiang of the root of kudzu vine, showed the refreshing net mellow style of white wine again；Simultaneously on the basis of maintaining kudzu root nutrient composition and not being lost in, beneficiating ingredient intrinsic in grape wine is added again. |
| priorityDate | 2014-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.