http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105713760-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-02 |
| filingDate | 2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105713760-B |
| titleOfInvention | A kind of brewing method for grape wine |
| abstract | A kind of brewing method for grape wine, it is mainly combined with grape multigelation technology with ultrasonication, grape is set to be rapidly frozen in 80 DEG C to 20 DEG C, it is 0.5 1w that ultrasonic power is utilized after chilled grape is taken out later, it handles 20 50 seconds, 20 kHz of supersonic frequency, repetitive cycling 24 times.Above-mentioned grape is subjected to squeezing and yeast alcoholic fermentation and malic-lactic acid fermentation process again, brews good grape wine.The present invention uses freezing that can fully extract beneficiating ingredient and aroma substance in grape in conjunction with supersound process, while killing harmful microorganism in Grape Skin, mitigates influence of the harmful microorganism to fermentation, SO is utilized during reduction traditional zymotic 2 Inhibit the process of varied bacteria growing, reduces the SO in fermentation 2 Dosage is the more greenization of brewing grape wine process, at the same make dregs of grape wine body is more plentiful, fragrance is more rich, containing more rich healthcare active. |
| priorityDate | 2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.