| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0838c2afd8b5243f3af5e3e94cc610be |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-00 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-78 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 |
| filingDate |
2019-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3e5e47f7c2fc436c088e081432f8301
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c7da852014c966c858820b45ba6e40d2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21836c64da87326f0fb83fdf6a5ce0ac |
| publicationDate |
2020-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-110923080-A |
| titleOfInvention |
A kind of aroma-enhancing brewing process of table grape brandy |
| abstract |
The invention relates to the technical field of wine and fruit wine brewing, in particular to an aroma-enhancing brewing process of fresh table grape brandy. The aroma components and fermented esters content of grape varieties in the fermented wine were improved by the mixed fermentation of the preferred grape juice Hanseniaspora uvarum and Saccharomyces cerevisiae , and the optimization of secondary distillation technical parameters was used to remove impurities The evil and miscellaneous smell of alcohol and organic acid is then optimized and integrated to reduce the degree of aging and blending technology. The operation steps adopted in the present invention are: 1) raw material control of fresh table grapes; 2) cold maceration before fermentation; 3) clarification of grape juice; 4) fermentation with mixed bacteria; 5) stabilization treatment of raw wine; 6) distillation; 8) wine body aging treatment; 9) clarification and stability; 10) blending and deployment; 11) bottling. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112553092-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115232692-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112592841-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113773975-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113150902-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112940884-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112940885-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113136277-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112899092-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112430512-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112852569-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112812980-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112746029-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112746029-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113150896-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113150899-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113956988-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112694956-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113136294-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113150896-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112625928-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112553091-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115232692-A |
| priorityDate |
2019-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |