http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111793540-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_661ba3e17f823cee2061208f867511df |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 |
| filingDate | 2020-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_388e3ca48d23d931990b8b593538fd66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d995ffec675b037b79740e56d43b5c52 |
| publicationDate | 2020-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111793540-A |
| titleOfInvention | A kind of brewing method of cherry wine |
| abstract | The invention provides a method for brewing cherry wine, which comprises the following steps: preparing cherries, spraying acetic acid, cleaning, cooling and freezing; Freezing to remove water, fermented for 15-20 days, then aged for 1-3 months, and finally clarified and filtered to obtain kirsch. The brewing method adopted in the present invention uses acetic acid to sterilize and remove fruit stems and fruit cores, thereby avoiding the generation of ethyl carbamate from amygdalin in the causal cores, thereby affecting the taste of the cherry wine; by mixing pectinase, amylase and fiber Enzyme hydrolysis ensures sufficient enzymatic hydrolysis and prevents pectin from becoming methanol after fermentation, which affects the quality of cherry wine; by freezing the cherry liquid, the water in the cherry liquid is frozen into ice, and then the ice cubes are removed regularly, and finally the High concentration of cherry liquid to fully ensure the strong fruit flavor of the cherry wine. |
| priorityDate | 2020-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 100.