http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106754146-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c3fde59e89d53aaa5cf7ecf95cc333f0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2017-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79e3bfde0882a52a8edcef4b5c446712 |
| publicationDate | 2017-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106754146-A |
| titleOfInvention | A kind of fruit flavor yellow rice wine preparation method |
| abstract | The present invention relates to rice wine production technical field, and in particular to a kind of fruit flavor yellow rice wine preparation method.Concretely comprise the following steps：Fruit surface is cleaned up, in one layer of milk zymolyte enzymolysis of fruit surface spray painting, by fruit thorough impregnation in yellow rice wine, vacuum is constantly reduced, fruit is separated with yellow rice wine, yellow rice wine is fitted into its 23 times of containers of volume, after vacuumizing, to helium, oxygen is passed through in container successively, the fruit flavor yellow rice wine taste for obtaining processed by the invention is plentiful, fruity is dense, prominent, lasting fragrance, entrance is fresh and sweet, wine body clear, no suspended substance, without precipitation can produce preferable pleasant feeling after drinking. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107904106-A |
| priorityDate | 2017-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.