http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109207328-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-736 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0408 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0416 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-734 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-044 |
| filingDate | 2018-09-30^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-01-11^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-01-11^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109207328-B |
| titleOfInvention | Production method of green plum wine |
| abstract | The invention discloses a production method of green plum wine, and belongs to the technical field of wine brewing. The green plum wine disclosed by the invention integrates the advantages of mellow taste of fermented green plum wine and full fruit flavor of soaked green plum wine, overcomes the defects of single green plum wine in taste and flavor, integrates the unique flavors of burdock, medlar and hawthorn, and has the unique advantages of being sour, sweet, delicious, thick in taste and full in fruit flavor; meanwhile, the burdock, hawthorn and medlar which are homologous in medicine and food and have no traditional Chinese medicine flavor are added, so that the health care and health preserving effects of the green plum wine are enhanced on the premise of not changing the style of the green plum wine product, and the green plum wine is more acceptable to the market. |
| priorityDate | 2018-09-30^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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