http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114540146-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f79355e0b0998cb6f2d7cb2e10f51663 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A50-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-023 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-026 |
| filingDate | 2022-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89102c0f2045bcdaef33bf6f73348849 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d7f97271721820ca922012ad0f78eca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eabdb69e636e83aca0b2cd0cf71d95c3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5aea3785a5d833c59cd537f9a4735c63 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4feb7e3741e19e3414875a0ed1029fe5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0527d812ca94a0e60ec980ee0cbaba9d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64b1a3acbd316996c5dae1a8a0e376e3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad14d70bd323ed7ee74c283e882c51d7 |
| publicationDate | 2022-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114540146-A |
| titleOfInvention | A kind of wolfberry fermented wine and its brewing method |
| abstract | The application provides a wolfberry fermented wine and a brewing method thereof, and relates to the technical field of fruit wine brewing. The brewing method of wolfberry fermented wine of the present application includes: pre-treatment to obtain fermented mash; adding sucrose to the fermented mash for the first time, adjusting the total sugar of the fermented mash to 70g/L～170g/L, inoculating Saccharomyces cerevisiae, Add assimilable nitrogen source to start the main fermentation; in the main fermentation process, when the alcohol content of the fermented mash is 3% to 7% vol, add 45g/L to 135g/L of sucrose for the second time, and continue the fermentation; the main fermentation After the end, post-processing is performed to obtain the wolfberry fermented wine. In the brewing method of the present application, the two methods of adding sucrose in steps and adding an assimilable nitrogen source to the fermented mash are combined through the sugar metabolism pathway and the amino acid metabolism pathway, which synergistically reduces the amount of fusel oil generated during the fermentation process of wolfberry wine. , greatly reducing the generation of fusel oil and improving the quality of wolfberry fermented wine. |
| priorityDate | 2022-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 206.