http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106754147-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/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-284 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-884 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-899 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-752 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-899 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P39-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P37-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-14 |
| 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-106754147-A |
| titleOfInvention | A kind of orange peel white wine |
| abstract | The invention mainly relates to drinks processing technique field, a kind of orange peel white wine is disclosed, be made up of following raw material：Orange peel, polished rice, Poria cocos, the bighead atractylodes rhizome, rhizoma alismatis, agaric, oenothera biennis, Angel saccharomyces cerevisiae, white wine；Orange perfume is strong, clear, colorless, aromatic plentiful, and total ester content reaches 2.86g/L, and income improves 18.9%；Abundant raw material, orange peel and polished rice are added in new wine by several times after fermenting, it is to avoid the further ageing of white wine, enrich the fragrance and nutritional ingredient of white wine, make white wine mellow in taste, and rear taste is long；Plurality of Chinese and health care food materials are added, increases the nutrition and health care function of white wine, built up resistance, promote each organ dysfunction, accelerate to relieve the effect of alcohol, reduce injury of the alcohol to human body；White wine after the immersion Clear colourless after distillation, it is mellow plentiful, it is to avoid precipitation is produced, and makes shelf life extension 20%. |
| 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: 29.