http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106047564-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 |
| filingDate | 2016-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106047564-B |
| titleOfInvention | A kind of brew method of shaddock wine |
| abstract | The invention discloses a kind of brew methods of shaddock wine.The method of the present invention studies the influence of different pre-treating method and saccharomycete to wine fermentation using the whole fruit of sweet shaddock as raw material, using soluble solid, alcoholic strength and sensory evaluation, and has carried out the test of strain merit rating.It was found that fermenting power is strong, produces wine degree height and yeast SY and BV818 in good taste, this 2 kinds of strains have stronger acidproof, resistance to potassium metabisulfite, resistance to pol and ethanol-tolerant degree ability, are the optimal bacterial strains for making grapefruit fruit wine.The free radical scavenging ability of gained shaddock wine of the invention reaches 196.60mmol Fe up to 73.69%, FRAP value 2+ /L；Also the fragrance and mouthfeel special with shaddock, and there is the effect of throat soothing and logical enteron aisle.Resource is not only rationally utilized in the present invention, deepens the processing of sweet shaddock further, enriches fruit wine kind, while comprehensively utilizing to shaddock ped resource, has good Social benefit and economic benefit. |
| priorityDate | 2016-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.