http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108865616-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2e9297c8f247b3724a04ec3c3130f182 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2018-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d147dc11c85b519006091d967e22da2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8669ccc15c527d9bc2ca324c310b5d3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d45793c660ef6aac907d48bb2c82fd36 |
| publicationDate | 2018-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108865616-A |
| titleOfInvention | A kind of RHIIZOMA DIOSCOREAE from Henan of China liquor method for making |
| abstract | The invention discloses a kind of RHIIZOMA DIOSCOREAE from Henan of China liquor method for making, include the following steps：After selecting fresh Chinese yam cleaning, peeling, stripping and slicing, atmospheric cooking 3-5min, heating water mashing, enzyme liquefaction, it is cooled to 55-60 DEG C of sugaring enzymatic conversion, 25 DEG C or so access saccharomycete is cooled to and mixes fermentation, the alcoholic strength that high wine improves Chinese yam fermentation liquid is added after the completion of primary fermentation, the post-fermentation of 15-25d by a definite date is carried out again, it is squeezed after fermentation with filter press, pure mellow wine carries out secondary allotment, clarification filtration, roasting wine, it is filling.With the RHIIZOMA DIOSCOREAE from Henan of China wine that the invention makes, clear vinosity is in yellowish, free from admixture, and taste alcohol is just, wine body is coordinated, unique flavor, and fragrance is coordinated, wherein functional component is effectively retained, and the small-molecule substance that amino acid etc. easily absorbs is easier to be absorbed by the body, and has certain health-care efficacy. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112725122-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113667559-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112063480-A |
| priorityDate | 2018-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.