http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112646673-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G2200-05 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-645 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 |
| filingDate | 2020-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2023-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2023-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112646673-B |
| titleOfInvention | A kind of preparation method of nobleman muscat wine |
| abstract | The invention relates to the field of wine brewing, and specifically provides a method for preparing noble rot wine. The method mainly uses mature noble rot grapes infected with noble rot as brewing raw materials, and adopts a special brewing process. Zymaflore ST yeast is used for fermentation to obtain high-end sweet white wine with complex and rich aroma, mellow and plump taste. It has a harmonious body and no peculiar smell, which is conducive to the further development of the wine industry, fills the blank of noble rot wine with Chinese characteristics, enriches the varieties of wine in our country, and increases the diversification of products. |
| priorityDate | 2020-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 94.