http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111518705-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-87 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-685 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-645 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 |
| filingDate | 2020-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111518705-B |
| titleOfInvention | A kind of wine koji and its preparation method and use method |
| abstract | The present invention is applicable to the field of food, and provides a wine koji, a preparation method and a use method thereof. In the preparation method, koji strains obtained by selenium-enriched culture are inoculated into the crushed koji-making raw materials, and the koji strains are artificially purified and screened to optimize the culture, so that the koji strains are enriched with elements such as selenium, which is beneficial to bacteria The coordinated growth of various bacterial groups and the improvement of the survival ability of beneficial bacteria. This inoculation method is not easy to contaminate miscellaneous bacteria, has good controllability, and the koji produced by the koji strain has high enzymatic activity, relatively high liquefaction power, saccharification power, fermentation power and esterification power. It has good properties, and the ethyl ester content of the Luzhou-flavor Daqu wine brewed by using the distiller's yeast of the present invention is low, the hexyl ester content is relatively high, the main style of ethyl hexanoate is not easy to appear out of place, and the quality of the Luzhou-flavor Daqu liquor is stabilized and flavor, improving the economic benefits of the enterprise. |
| priorityDate | 2020-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.