http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108949479-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-734 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-815 |
| filingDate | 2018-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108949479-B |
| titleOfInvention | Production method of after-ripening green plum wine |
| abstract | The invention discloses a production method of an after-ripening plum wine, belonging to the technical field of wine brewing. The after-ripening green plum wine is prepared from the after-ripening green plum as a raw material, and compared with the existing green plum wine product, the prepared after-ripening green plum wine has the advantages of stronger fruit aroma, softer taste and obviously reduced bitter taste because the after-ripening green plum has fragrant aroma and obviously reduced astringent taste, and further deastringent treatment is carried out, so that the astringent taste is covered without increasing sugar, and the product is lower in sugar and more healthy. |
| priorityDate | 2018-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 116.