http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107541403-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
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filingDate 2016-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad169e0edffeaec21f5a9a6b383a2644
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94efbca706435a4ff01d7dc372ceb701
publicationDate 2018-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-107541403-A
titleOfInvention A kind of yellow peach fruit wine and production method
abstract The present invention relates to fruit wine to brew field, more particularly to a kind of yellow peach fruit wine and production method, it is using yellow peach as primary raw material, it is aided with the Chinese medicines such as the seed of Oriental arborvitae, gynostemma pentaphylla, nutmeg, longan, grifola frondosus, by Feedstock treating, enzymolysis, fermentation, prepares traditional Chinese medicine liquid and prepare the step processing and fabricating such as fruit wine.The present invention uses cold fermentation, is advantageous to strengthen the fragrance of fruit wine, improves the color and luster and mouthfeel of fruit wine;Solves deficiency existing for conventional brew method, simple production process is with short production cycle, and production cost substantially reduces, and production efficiency improves, and is easy to large-scale production.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113322149-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108517268-A
priorityDate 2016-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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