http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107338157-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0408 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-044 |
| filingDate | 2017-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107338157-B |
| titleOfInvention | Production method of aroma enhanced red date wine |
| abstract | The invention discloses a production method of a fragrance enhanced red date wine. The method comprises the steps of cleaning red dates serving as a brewing raw material, removing surface dust and silt, adding glutamic acid, glycine and water by taking nano iron oxide as a catalyst and a clarifying filter aid, adjusting components, steaming under high pressure, rapidly cooling with cold water or ice water, stirring to form jujube paste, replenishing water, adjusting acidity with tartaric acid, adding sulfur dioxide and activated Angel high-activity dry yeast, fermenting, roughly separating, gelatinizing, freezing, clarifying, debitterizing, finely filtering and the like to obtain the red date wine. The red date wine has the advantages of high clarity, strong aroma, sufficient flavor and full mouthfeel. |
| priorityDate | 2017-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.