http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107557204-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P7-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P39-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 |
| filingDate | 2016-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107557204-B |
| titleOfInvention | Mixed brewed litchi rose wine and preparation method thereof |
| abstract | The invention relates to a mixed brewed litchi rose wine and a preparation method thereof. The mixed brewed litchi rose wine is prepared by taking litchi, red grape and white grape mixed fermentation juice, medlar, red dates, liquorice, ginseng and apple powder as raw materials, adding rose essential oil or rose hydrosol, and adding a blending agent and a proper amount of auxiliary materials through the following method: 1) selecting and cleaning litchi, cooling, peeling and removing core, squeezing, performing enzymolysis, standing for clarification, separating clear juice, and performing freeze concentration to obtain the litchi clear juice; 2) respectively squeezing red grape and white grape, and adding into clear litchi juice; 3) adjusting components, fermenting, aging, adding gelatin, cold treating, adding fructus Lycii, fructus Jujubae, Glycyrrhrizae radix, Ginseng radix and fructus Mali Pumilae powder, blending, adding rose essential oil or rose hydrosol, membrane filtering, and bottling. The wine body of the litchi rose wine prepared by the invention is clear and transparent; the content of volatile acid is low, and the bitterness of the wine is obviously reduced; the invention has low fusel oil content, has the efficacies of oxidation resistance, qi and blood tonifying and the like, can be applied to the preparation of various wine drinks, and has wide market prospect. |
| priorityDate | 2016-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 138.