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1. WO2017139907 - METHOD FOR BREWING RESVERATROL WINE

Publication Number WO/2017/139907
Publication Date 24.08.2017
International Application No. PCT/CN2016/000189
International Filing Date 08.04.2016
IPC
C12G 3/02 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3Preparation of other alcoholic beverages
02by fermentation
CPC
C12C 5/00
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
5Other raw materials for the preparation of beer
C12G 3/02
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
02by fermentation
C12G 3/022
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
02by fermentation
021of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
022of botanical genus Oryza, e.g. rice
C12G 3/024
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
02by fermentation
024of fruits other than botanical genus Vitis
C12G 3/026
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
02by fermentation
026with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
C12G 3/04
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
04by mixing, e.g. for preparation of liqueurs
Applicants
  • 诸茂华 ZHU, Maohua [CN]/[CN]
Inventors
  • 诸茂华 ZHU, Maohua
Agents
  • 上海宏京知识产权代理事务所(普通合伙) SHANGHAI HONGJING INTELLECTUAL PROPERTY AGENCY FIRM (GENERAL PARTNERSHIP)
Priority Data
201610092455.X19.02.2016CN
Publication Language Chinese (ZH)
Filing Language Chinese (ZH)
Designated States
Title
(EN) METHOD FOR BREWING RESVERATROL WINE
(FR) PROCÉDÉ POUR LA FERMENTATION DE VIN DE RESVÉRATROL
(ZH) 一种白藜芦醇酒的酿造方法
Abstract
(EN)
Disclosed is a method for brewing a resveratrol wine, wherein resveratrol extracted from peanut buds and stems is added into an initial wine material for brewing wine.
(FR)
L'invention concerne un procédé de fermentation de vin de resvératrol, du resvératrol extrait de bourgeons et de tiges d'arachide étant ajouté dans du vin initial pour la fermentation du vin.
(ZH)
一种白藜芦醇酒的酿造方法,其是在原有酿酒的酒材中加入由花生芽茎提取出的白藜芦醇。
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