Production of japanese persimmon wine
专利汇可以提供Production of japanese persimmon wine专利检索，专利查询，专利分析的服务。并且PURPOSE: To obtain Japanese persimmon wine by a simple device readily, by feeding Japanese persimmons and straw to a preparation tank and fermenting.
CONSTITUTION: Straw 3 and ground Japanese persimmons 2 are alternately piled in many layers in a preparation tank 1, fermentation is started by a fermenting bacterium and a saccharide component of the Japanese persimmons 2 is decomposed into an alcohol and carbonic acid gas. Then the straw 3 is removed from the preparation tank 1 and the fermenting bacterium is multiplied by occasionally stirring contents in the preparation tank 1. Then after the Japanese persimmons are fermented for about 7W30 days, the fermented persimmons are squeezed, separated into fruit juice and lees, the fruit juice is supplied with sugar, transferred to a fermentation tank and subjected to main fermentation. Then after the fruit juice is fermented for 2W3 months, the supernatant liquid is scooped, transferred to an aging tank, aged, filtered and bottled to give Japanese persimmon wine. The straw 3 packed in the preparation tank 1 is preferably wetted with an alcohol.
COPYRIGHT: (C)1988,JPO&Japio，下面是Production of japanese persimmon wine专利的具体信息内容。
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