http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2203314-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3428c1cc60a8c7cfba191d479d804009 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ad30bd9c689f275aa243f418d1b1d4f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00 |
| filingDate | 2001-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36e7c4f5cb089a9b421689b4f69eaf5c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bf35caa3edb946a63f258d5c217e9ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9d3197d9ec95af1085438acd07b05ac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c610359082922f04ccb5cabb27857bfe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c60fc20501598e8b40819de42d078d65 |
| publicationDate | 2003-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2203314-C2 |
| titleOfInvention | Method of producing original grape wine |
| abstract | FIELD: wine making. SUBSTANCE: for preparation of grape original wine used are concentrated grape wort, ethyl rectified alcohol, and infusion of spicy-aromatic vegetable ingredients. Concentrated grape wort has the following characteristics: content of proline, from 300 to 600 mg/cu.dm; tartaric acid, from 1 to 6 g/cu.dm; malic acid, from 8 to 12 g/cu.dm; monomeric flavonoids, from 100 to 200 mg/cu.dm for white concentrated grape wort, and from 1 to 1.5 g/cu.dm for red concentrated grape wort; antocyanidins for red concentrated grape wort from 1 to 1.5 g/cu.dm; and leucoantocyanidins for white concentrated wort, from 400 to 900 mg/cu.dm, and for red concentrated grape wort, from 7 to 9 g/cu.dm; viscosity, more 1.3 kg/cu.m; titratable acidity, from 11 to 19 g/cu.dm; content of dry substances, from 860 to 986 g/cu. dm; total sugars, from 791 to 870 g/cu.dm; amine nitrogen, from 377 to 655 mg/cu. dm; total phenol substances, from 1.5 to 12 g/cu.dm reduced by softened water. Then yeast starter is introduced using yeast of "Oenoferm" firm - Saccharomyces cerevisiae, yeast race - LW317-28 in amount of 5% on the stage of fermentation which is conducted at temperature from 18 to 22 C. Then mixture is clarified and treated by activated carbon. Fermented wort is blended with infusion from spicy-aromatic vegetable ingredients, ethyl alcohol. Then introduced is extract of grape fiber and/or pomace, and/or seeds containing procyanidins from 3 to 4.5 g/cu.dm, in amount providing content of procyanidins in blend from 150 to 300 mg/cu.dm. Additionally introduced is concentrated grape wort which is preliminarily treated with activated carbon in order to provide necessary content of phenol substances in it: for grape wort from white grape varieties, from 0.5 to 2 g/cu.dm; and for grape wort from red grape varieties, from 4.0 to 10 g/cu.dm. Blend is tested for filling stability, treated, if necessary, filtered, and after rest, directed to bottling. EFFECT: preparation of original grape wine for shorter time; broadened assortment of grape original wines with higher organoleptical index and biological healing properties. 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115404138-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2725220-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006001779-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2654667-C1 |
| priorityDate | 2001-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.