http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111073784-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0408 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0416 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-12 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/C12H1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-055 |
| filingDate | 2020-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111073784-B |
| titleOfInvention | Brewing method of mulberry wine |
| abstract | The invention discloses a brewing method of mulberry wine, which comprises the following steps: (1) and (3) mulberry leaf treatment: comprises drying and pulverizing folium Mori; (2) and (3) fermenting the mulberry fruit wine: comprises using saccharomyces cerevisiae to carry out alcohol fermentation on mulberry juice; (3) aging: adding the mulberry leaves obtained in the step (1) in the process; the aging and ageing comprises high-temperature ageing and normal-temperature ageing, wherein the temperature of the high-temperature ageing is 60-70 ℃, and the temperature of the normal-temperature ageing is 20-25 ℃; (4) and (3) post-treatment: comprises the steps of clarifying, freezing, filtering and filling the wine liquid obtained in the step (3). According to the mulberry wine, the improvement of frosted mulberry leaves and aging is utilized, the problems that the conventional mulberry wine is unstable in quality and not fresh in style characteristics are solved, the types and the content of natural healthy active substances of the mulberry wine are increased, and the health care function is stronger. |
| priorityDate | 2020-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 99.