http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113136302-B
Outgoing Links
| Predicate | Object |
|---|---|
| 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> |
| grantDate | 2022-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113136302-B |
| titleOfInvention | A kind of 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 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 proportion; (3) mixing the raw materials evenly, and then anaerobic fermentation; (4) mixing ( 3) Distill the fermented product obtained in (4), collect the distilled steam, and obtain the original wine after cooling down; (5) Seal and store the original wine obtained in (4). The present invention uses the mixture of peony seed meal, peony flowers, peony root bark, and peony stamens as raw materials to brew peony wine, and creatively adds peony seed meal and peony stamens to the raw materials, so that the nutrition and active components of different parts of peony are all available. It can be dissolved in the peony wine, which improves its nutritional value; during the anaerobic fermentation of the peony wine brewing process of the present invention, ultrasonic treatment is used, so that the fermentation of the material is more sufficient, and the mouthfeel 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: 117.