http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108048273-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b42f54cc45602b6e5267b3b25269b596 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G2200-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-06 |
| filingDate | 2018-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7cf1c5f0f1505b39e5734b03b735ef1b |
| publicationDate | 2018-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108048273-A |
| titleOfInvention | A kind of preparation method of wine rich in resveratrol glycoside and anthocyanin |
| abstract | The invention discloses a method for preparing sparkling wine rich in resveratrol glycosides and anthocyanins, which comprises the following steps: (1) purple grape fruit grains are cleaned and dried; (2) grape fruit grains are crushed to form a fermented slurry; (3) purple sweet potato is steamed Enzymolysis forms fermented pulp two; (4) fermented pulp one and fermented pulp two are mixed and fermented to obtain wine stock solution; (5) after mixing 100 parts by weight of wine stock solution in step (4) with 120 parts by weight of freshly squeezed grape juice and 20 parts by weight of blueberry juice, add 28 parts by weight of honey, 50 parts by weight of white sugar, 0.17 parts by weight of propylene glycol alginate, 12 parts by weight of trans-resveratrol glycoside, 5 parts by weight of anthocyanin, 12 parts by weight of xylitol, 8 parts by weight of table salt, 3 parts by weight of tea polyphenols, 12 parts by weight of soybean lecithin emulsifier, and 0.7 parts by weight of sulfur dioxide are mixed to form a mother liquor; (6) the mother liquor is mixed with purified water and filled with excess carbon dioxide gas, and then filled. Compared with the prior art, the invention has extremely high content of resveratrol and anthocyanin, strong flavor and bright color. |
| priorityDate | 2018-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.