http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109370824-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e073b991ee8e701e831d716e5534f2ef |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G2200-05 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 |
| filingDate | 2018-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7594d1dd7030c07962add5ca6fe0e6b7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1bf82c748e5ffafe7d5c353d13d0fec5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84867020e5c31d7f9728b7454f2cd7fd |
| publicationDate | 2019-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109370824-A |
| titleOfInvention | A kind of dry red wine brewing method |
| abstract | The present application discloses a dry red wine brewing method. When grapes are initially selected, target grapes whose sugar content and acid content meet the standards are selected; after the target grapes are processed to obtain grape mash, the grape mash and target yeast are added to ferment The fermentation tank is fermented, and a preset amount of oxygen is introduced to detect the temperature and specific gravity of the mixture in the fermentation tank in real time, and adjust the fermentation temperature, oxygen supply and immersion time of the fermentation tank; the residual sugar content reaches the standard, the alcohol fermentation is over, and the original wine Store in a full tank, adjust the temperature of the wine body to the set value, add Leuconostoc to the wine body evenly, keep the temperature at 20±2°C, and store in a full tank for 30-50 days to complete the malo-lactic fermentation. Finally, the wine was stored in French oak barrels for 18 months, and then bottled and stored for 12 months before the finished product. To ensure that the sensory quality of the wine meets the high-end wine standards, and at the same time, the brewed alcohol content can meet the design requirements of 16% or more. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113186053-A |
| priorityDate | 2018-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.