http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040103845-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_429fa8198ade5f0c9c8b06de10f9e958 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2004-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e20871dacce80c7a58507d19e37f090 |
| publicationDate | 2004-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20040103845-A |
| titleOfInvention | The making method of the fruit wine |
| abstract | The present invention relates to a fruit liquor manufacturing method comprising the addition of alcohol to fruit juice, in particular, by producing a fruit juice with intact flavor and taste as it is, and by preparing the alcohol prepared in advance to prepare a fruit wine, juice production process and alcohol production By separating the process, it is possible to produce and supply a large amount of cheap fruit wine very quickly while maintaining the inherent aroma and taste of the fruit.n n n The present invention selects and washes one or more fruits from apples, peaches, plums, bokbunja, melons, watermelons, and the like to remove pest damage areas, rotten parts, seeds, and stalks, and then shred them to a suitable size, then crush and juice them. A juice production process is performed in which the concentration of sugar in the juice is about 8 to 14%, and then clarified while maintaining the temperature at minus 5 ° C for about 10 hours, and at least 45% of fruit distilled liquor or at least 95% of alcohol. Then, 2 to 5% of activated carbon is diluted well, and the fruit juice and fruit distilled spirits or spirits obtained through the dividing process of alcohol production by deodorization and filtration are mixed and diluted to have a desired alcohol content. It is characterized in that, fruit distilled spirits or spirits mixed with the juice, carbon dioxide gas is injected into the diluted fruit wine By doing so, it is also possible to manufacture a refreshing fruit wine.n n n The present invention produces a fruit liquor by producing a fruit with intact aroma and taste as it is, and by adding a prepared alcohol to it in advance, by separating the fruit juice production process and alcohol production process intact fruit unique flavor and taste in the fruit wine as it is In addition to maintaining the flavor, fruit flavors can be refreshed by injecting carbon dioxide to your liking, eliminating odors caused by fermentation or other additives, and providing cleaner and clearer fruit wine. There is an effect of improving the quality, the present invention is also able to manufacture and supply a large amount of fruit wine very quickly and inexpensively, without the need for complicated, difficult and long time-consuming manufacturing process to ferment directly using yeast, Anyone, not a specialty, can easily produce delicious fruit wine. It has the effect of simplifying the work of manufacturing the host and improving the economics by reducing the cost. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160138633-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100514436-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115678729-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102198077-B1 |
| priorityDate | 2004-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.