http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112625826-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bf5adc2195fc96d4587b219add2b95eb |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00 |
| filingDate | 2020-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2ad623bc33010257093bd1cd910927b |
| publicationDate | 2021-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112625826-A |
| titleOfInvention | A brewing method of Frost Port wine |
| abstract | The invention discloses a brewing method of frosted port wine, belonging to the technical field of wine technology. The method comprises the following steps: step 1, grape raw material; step 2, bunch selection; step 3, destemming; step 4, grain selection ; Step 5, put into the tank; Step 6, add dry ice; Step 7, CO 2 dipping; Step 8, add grape distilled wine; Step 9, leaching; Step 10, separation; Step 13, physical and chemical detection; Step 14, clarification; Step 15, filtration; Step 16, filling; Step 17, aging. The technical scheme of the invention can not only increase the types of original natural wines to meet the needs of different consumers, but also make sufficient and optimal utilization of secondary fruit resources, which is suitable for popularization and application. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113755267-A |
| priorityDate | 2020-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.