http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113136302-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_631448a508ebd8130c32936127be2272 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_35a24c79cd144d48aae8accc43ab474b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-026 |
| filingDate | 2021-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51ba9e10415528278ea1991082060938 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea439aeca2ea3d35dacc059684489a4c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3505fb7875a038883809bd8b89b4c022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa12025cfaaeee11bcc3120f377215dd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7fef7050af3cbc502238ff15932e3f8b |
| publicationDate | 2021-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113136302-A |
| titleOfInvention | A brewing process of peony wine |
| abstract | The invention belongs to the technical field of brewing, and in particular relates to a brewing process of peony wine. The present invention includes the following steps: (1) selecting raw materials; (2) weighing sorghum, peony raw materials, rock sugar, distiller's yeast and water according to the proportions; (3) mixing the raw materials evenly, and then anaerobic fermentation; (4) weighing ( 3) Distill the fermented product obtained in (4), collect the distilled steam, and obtain the original wine after cooling down; (5) The original wine obtained in (4) is sealed and cellared. The invention uses the mixture composed of peony seed meal, peony flower, peony root bark and peony stamen as raw materials to brew peony wine, and creatively adds peony seed meal and peony stamen to the raw materials, so that the nutrients and active components of different parts of peony can be The peony wine can be dissolved in the peony wine to improve its nutritional value; the peony wine of the invention adopts ultrasonic treatment during anaerobic fermentation, so that the fermentation of the material is more sufficient and the taste of the peony wine is improved. |
| priorityDate | 2021-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 121.