http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105296288-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_60d1106d31984da1975547c5eef8b434 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2015-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_752ed218f98bb32109c415e4cc584612 |
| publicationDate | 2016-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105296288-A |
| titleOfInvention | Momordica grosvenori and grapefruit fruit wine |
| abstract | The invention discloses momordica grosvenori and grapefruit fruit wine. The fruit wine is prepared from the components: 90 to 100 parts of grapefruit, 0.1 to 0.3 part of saccharomycetes, 4 to 6 parts of momordica grosvenori, 0.1 to 0.3 part of pectinase, 3 to 5 parts of strawberry, 10 to 12 parts of saccharose, 3 to 5 parts of grape, 2 to 4 parts of pericarpium citri reticulatae, 4 to 6 parts of rice vinegar, 2 to 4 parts of radix glycyrrhizae, 3 to 5 parts of apple and 30 to 50 parts of water. No chemical reagent is used for debitterizing, no preservative is added in the production, the problem that mouthfeel, color and lustre of the fruit wine are affected because bad additives are added is solved, thus original nutrient content and flavor of the grapefruit are retained; a whole fruit of the grapefruit is utilized, extract of the momordica grosvenori is added, not only is the nutrition of the fruit wine enriched, but also the bitter taste is reduced, and the discomfort of taste is also avoided. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106544232-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107177462-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107365669-A |
| priorityDate | 2015-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.