http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111534391-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb0757c032fff3f9ea0dc10fbb2b979e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97a714fcb755e3262636236d7856f6b3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-02 |
| filingDate | 2020-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6ef2aa1191029aa84b7d66b8e067469 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_139e91996f326e7da27ecf55d8296788 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_548e50b7c38d0c9c57acbae6e26d209b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97f717beefc2404f26f73f4028281a41 |
| publicationDate | 2020-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111534391-A |
| titleOfInvention | Begonia fruit beer and brewing method thereof |
| abstract | The invention relates to a Begonia fruit beer and a brewing method thereof. Described crabapple fruit beer comprises the following raw materials by weight: pilsner malt 33-59%, caramel malt 1-2%, wheat malt 30-45%, crabapple fruit juice 10-20%. In the present invention, during the beer brewing process, the time of adding crabapple fruit juice is during boiling, before main fermentation and before sealing, and during boiling, the crabapple fruit juice is added, and the high temperature is conducive to the leaching of small molecular nutrients, combined with the crabapple added before the main fermentation Fruit juice provides sufficient nutrients for subsequent yeast metabolism to produce the unique flavor of crabapple fruit, and adding crabapple fruit juice before sealing can effectively maintain the original flavor of crabapple fruit. Therefore, the present invention effectively maintains the flavor and nutrients of the crabapple fruit by adding the crabapple fruit juice three times. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113061498-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114181790-A |
| priorityDate | 2020-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.