http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201024407-A

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filingDate 2008-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cfbfb0c15f10f779b422f4b514862f5
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publicationDate 2010-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber TW-201024407-A
titleOfInvention Preparation method for citrus peel alcohol insoluble solids (AIS) and method for reducing content of methyl alcohol in fruit brewed wine
abstract The invention relates to a preparation method for citrus peel alcohol insoluble solids (AIS) and method for reducing content of methyl alcohol in fruit brewed wine. The citrus peel alcohol insoluble solids (AIS) developed by the invention is mainly utilized. AIS is a kind of powder having affinity with respect to pectin methyl esterase (so called PE) and added into juice to absorb PE contained in the juice. The AIS absorbing PE then is filtered and removed by lint to effectively decrease the PE activity of the juice. By applying the characteristic on the process of fruit brewed wine (e.g. strawberry wine, starfruit wine, etc), the PE within extracted juice at the initial stage of the brewing is removed to further reduce the content of methyl alcohol in the fruit brewed wine, and the technology is actually applied in producing fruit brewed wine to facilitate improving the quality of wine brewing technique.
priorityDate 2008-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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