http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105273934-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-056 |
| filingDate | 2015-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105273934-B |
| titleOfInvention | A kind of fermented type Opuntia ficus wine and its production method |
| abstract | The invention discloses a kind of fermented type Opuntia ficus wine and its production method.The present invention is by Opuntia ficus' complex enzyme hydrolysis, Mixed Microbes segmentation cold fermentation, ageing, purification, freezing and degerming post-processing step, obtaining fermented type Opuntia ficus' wine.Fermented type Opuntia ficus wine is in orange-yellow, mellow in taste, and sweet tasty and refreshing, stability is superior, and observation is placed in sealing at room temperature, and up to 1 year, outward appearance and mouthfeel did not changed.The inventive method is that one of south of the Five Ridges fruit wine technology innovates using Mixed Microbes, segmentation cold fermentation；Compared with current south of the Five Ridges fruit wine production technology, the technology overcomes the shortcomings that aroma deficiency in single culture liquid-state fermentation technology, also overcome the shortcomings that fruity loss is larger in fermentation process, can be that the production of other fruit wine is offered reference, brew that Opuntia ficus' wine mellow in taste is full, while save the natural nutrition and flavor of Opuntia ficus' wine. |
| priorityDate | 2015-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 159.