http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109280590-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c87971db3666268ed6f1ead568e59b0c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 |
| filingDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_535d3073bd479621db6568dc72b61e7b |
| publicationDate | 2019-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109280590-A |
| titleOfInvention | A kind of preparation technology of plum wine |
| abstract | The invention relates to a preparation process of plum wine, and belongs to the technical field of fermented wine processing. The preparation process of the wine includes the steps of green plum treatment, pickling, beating, fermentation, filtration, bottling, sterilization, labeling and packaging and the like. The present invention uses green plums to develop a low-alcohol fermented wine with rich fruit flavor and natural flavor by means of alcohol fermentation. The plum wine prepared by the process of the invention has golden yellow color, bright wine body, sweet and sour taste, and rich fruit flavor. The preparation process of the invention is simple, the operation is easy, the equipment requirements are simple, and the invention is suitable for industrial production. |
| priorityDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.