http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105670872-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1a82ac6d68bec16555b03b2202148163 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2016-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ea3efb25e1b5b6307b6355e7e9fda0c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc6fdf231040a288d89ab4f214c29407 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f981c7387f3037d5d105997a898ec96e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11a189bdf47b623967dac778684c7e36 |
| publicationDate | 2016-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105670872-A |
| titleOfInvention | Directly brewed health fresh purple sweet potato wine and production process therefor |
| abstract | The invention discloses directly brewed health fresh purple sweet potato wine and a production process therefor, and belongs to health fresh purple sweet potato raw fruit fermented wine and a production technology. The directly brewed health fresh purple sweet potato wine is prepared by pulping, juicing and color protection, bacterial resistance, liquefaction, index adjustment, wine mother liquor preparation, distillers yeast liquor preparation, primary fermentation, secondary fermentation, ageing, fining and post-treatment. According to the health fresh purple sweet potato wine produced with the method, the anthocyanin content of fresh purple sweet potatoes as raw materials is 53.8mg/100g, the anthocyanin content of fresh purple sweet potato raw juice fermented wine aged for 5 months is 41.66mg/100g, the anthocyanin retention rate reaches 77.4%, and the methanol content is 313mg/L. The color and luster of the purple sweet potatoes and the health nutritional ingredients such as anthocyanin and the like are reserved better. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107974385-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108753525-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106434120-A |
| priorityDate | 2016-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.