http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-037992-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8964d34e512aaa9beba5395e216ab83b http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_74b4f5e3e2dac65858a3600b9be6d37f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_652bddfa14518e752faa4ff219c0deba |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-025 |
| filingDate | 2019-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a616d3aa990fd1b86c12ddb532aafaa8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_991ccec0925845cacdeb4f30125731ed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28ef11eb90732b0baae4211a4162d0ec |
| publicationDate | 2021-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EA-037992-B1 |
| titleOfInvention | METHOD FOR PRODUCING APPLE CIDER |
| abstract | The invention relates to the field of winemaking, in particular to the production of carbonated apple ciders. EFFECT: increased shelf life of wine materials, stability and quality of apple cider. The method includes sulphitation of freshly squeezed apple juice with sulfur dioxide, or liquefied gas, or by pre-soaking apples before grinding them in an aqueous solution of sulfur dioxide in the form of H2SO3. Beet sugar syrup, pure culture of dry wine yeast Saccharamycec cerevisiae lalvin 1116 are added to the juice and fermented dry to a mass concentration of sugars of 3.0 g / dm3. The wort is removed from the yeast sediment and placed in containers by closed pouring without oxygen access and re-sulfite to a mass concentration of the total SO2 content of about 200 mg / l. When the containers are fully filled, the wine material is stored for up to three years at temperatures up to 10C with the maintenance of the redox potential in the range of 240-280 mV. To prepare cider, the wine material is treated with bentonite in combination with gelatin to eliminate colloidal turbidity, blended and a preservative - potassium sorbate C6H7KO2 and prepared water in an amount of up to 20% - is added to obtain cider with a volume fraction of ethyl alcohol of 5.7 vol.%. The total SO2 content is corrected to a mass concentration of 200 mg / dm3 and a free SO2 content to a mass concentration of 20 mg / dm3, subjected to suppression filtration, cooled to T = (- 2.0) - (5.0) C and saturated with carbon dioxide CO2 under pressure up to 200 kPa to obtain pearl cider or under pressure 200-400 kPa to obtain effervescent cider, is sent to an isobaric thermos tank for assimilation and temporary storage before bottling in consumer containers. |
| priorityDate | 2019-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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