http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109837165-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6e730ed1b502375a9faeadeb5a6b537a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 |
| filingDate | 2017-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29317d763b2bba8b3dc0e2601cc2fda5 |
| publicationDate | 2019-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109837165-A |
| titleOfInvention | A kind of fruit-flavored wine and preparation method thereof |
| abstract | The invention discloses a fruit-flavored wine and a preparation method thereof. A. Selecting qualified grape raw materials and removing the stems; C. crushing the mixed grapes; d. loading into the fermentation equipment with regular stirring to start fermentation; e. coarsely filtering the fermented fruit juice; f. secondary fermentation; g. adding bentonite aged wine; h. Secondary coarse filtration; i. After standing at low temperature for 3 days, a fine filtration; j. After standing at low temperature for 3 hours, secondary fine filtration; k. Bottling. The present invention pays more attention to the selection and optimization of processing raw materials. Through this method, the finished wine is crystal clear and transparent, with a very beautiful ruby red color, and the taste has obvious grape fruit aroma. Ordinary people can easily taste the fruit aroma, and the taste unique. The whole production and fermentation process does not use any other food additives, and this method truly achieves zero addition, beautiful wine color and rich wine aroma. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111004693-A |
| priorityDate | 2017-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.