http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2322486-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99235b6cd0e1f077505327b859a26b52 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2004-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee487299e3b00fc2317c901592f98031 |
| publicationDate | 2008-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2322486-C2 |
| titleOfInvention | Method for preparing fermented wine |
| abstract | FIELD: wine industry. n SUBSTANCE: method involves preliminary preparing the raw wherein crude of dried fruits or powder-like fruits are used without their cores. Pulp and/or juice, and/or aqueous extract of fruits of leafy or platyphyllous shrubbery of Araliaelata family taken in the amount 1 kg is poured with water and brought about to 10-35° by Brix by dissolving in sugar mixture. Then yeast ferment is added followed by fermentation of the solution at temperature 15-35°C. At the sugar content 5-20% the fermentation process is stopped by treatment in order to stop the fermentation followed by filtration and maturation of the fermented solution. In preparing a solution to be fermented addition of an aqueous extract from 0.05-0.25 kg of Rosa davurica and/or 0.05-0.25 kg of Rhyncosia nolubilis per 1 kg of fruit dry mass is desirable. Shrubbery of Araliaelata family represents Acanthopanax sessiliflorus or Acanthopanax senticosus (or Eleutherecoccus senticosus). This allows improving functional properties and quality of wine. Also, invention provides possibility for preparing fermented wines showing significantly less strong as compared with conventional drinks prepared from Acanthopanax roots and stems but possess indices that are similar with wine indices. Invention provides retention of large part of pharmacological properties of Acanthopanax plants. n EFFECT: improved preparing method. n 6 cl, 5 ex |
| priorityDate | 2003-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.