CN102888327A - Fruit wine and manufacture method thereof - Google Patents
Fruit wine and manufacture method thereof Download PDFInfo
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- CN102888327A CN102888327A CN2012103476152A CN201210347615A CN102888327A CN 102888327 A CN102888327 A CN 102888327A CN 2012103476152 A CN2012103476152 A CN 2012103476152A CN 201210347615 A CN201210347615 A CN 201210347615A CN 102888327 A CN102888327 A CN 102888327A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses fruit wine and a manufacture method of the fruit wine. The fruit wine comprises dried fruit products which are dried or dewatered and white spirit based on the proportion of 1: 2 to 1: 5, wherein the white spirit has the alcoholic strength of 15 to 80% VOL (volume). According to the manufacture method disclosed by the invention, two or more dried fruit products are mixed and dipped to manufacture the mixed fruit wine; through the mixing manufacture, the taste, the concentration and the color of each fruit wine can be adjusted and improved, the tastes of different drinkers can be met, and fructose and other nutrient elements from other fruits can be input during drinking the wine.
Description
Technical field
The present invention relates to brewing technical field, particularly a kind of fruit wine and preparation method thereof.
Background technology
According to scientific research, fructose has makes alcohol accelerate the effect eliminate in blood, is the patient of 1500ml/L to ethanol concn at the fructose (40% fructose is arranged among the 500ml) of intravenous injection 200g afterwards, and its elimination factor contrast exceeds 23%.Human body is taken in alcohol and is passed through liver metabolism more than 90%, and alcohol is eliminated by fructose in blood, then can reduce the alcohol metabolism load of liver.Fructose also can reduce alcohol to hepatocellular anoxia-induced apoptosis in addition, reduces the hepatocellular death of anoxic, and in the hepatocellular metabolic capacity of timely recovery that anoxic is eliminated, fructose has liver-protective remarkable effect.Fructose is present in the fruit nutrition in a large number, drinks the eutrophic water fruit wine that contains a large amount of fructose, then can reduce or eliminate alcohol to the crowd's of drinking injury.
Summary of the invention
Main purpose of the present invention is to propose a kind of fruit wine and preparation method thereof.
The present invention proposes a kind of fruit wine, comprises fruit dry product and liquor through super-dry or dehydration, and by weight, the allocation ratio of fruit dry product and liquor is 1: 2～1: 5, and the alcoholic strength of liquor is 15%VOL～80%VOL.
Preferably, by weight, the allocation ratio of fruit dry product and liquor is 1: 2～1: 2.9, and the alcoholic strength of liquor is 15%VOL～80%VOL.
Preferably, by weight, the allocation ratio of fruit dry product and liquor is 1: 3～1: 3.9, and the alcoholic strength of liquor is 15%VOL～80%VOL.
Preferably, by weight, the allocation ratio of fruit dry product and liquor is 1: 4～1: 5, and the alcoholic strength of liquor is 15%VOL～80%VOL.
Preferably, described fruit dry product is fruit fresh and/or shortening dry product.
The present invention further also proposes a kind of making method of fruit wine, may further comprise the steps:
Fruit is made fruit fresh or shortening dry product;
The fruit dry product added in the liquor that alcoholic strength is 15%VOL～80%VOL flood, by weight, the allocation ratio of fruit dry product and liquor is 1: 2～1: 2.9 or 1: 3～1: 3.9 or 1: 4～1: 5, and the sealing dipping was filtered and to be got just wine fruit wine after 1 month;
The dried fruit slag is added the liquor dipping, just makes fruit wine and add the dried fruit dipping, repeat sealing dipping 3～5 times, flood 1 month at every turn after, filter to get fruit wine.
The present invention utilizes fruit dry product hybrid infusion making mixing water fruit wine more than 2 kinds or 2 kinds, taste, concentration and the color and luster of various fruit wine can be regulated and improve to mixing manufacture, the taste that adapts to different alcohol users is taken in fructose and other fruit nutritions element when drinking.The fruit material source is sufficient, and the crowd that drinks takes in the fructose that in a large number liver is had provide protection in the process of drinking, and minimizing and elimination alcohol are taken in other nutrient substances useful to health simultaneously to the injury of health.For example: drink pineapple wine and take in simultaneously bromeline (pineapple ferment), or drink papaya wine and take in simultaneously papoid (Fructus Chaenomelis ferment), these two kinds of materials can decompose meat protein and the fat of taking in human body, help fat-reducing and the physique of keeping fit.
Embodiment
Be described further with regard to technical scheme of the present invention below in conjunction with specific embodiment.Should be appreciated that specific embodiment described herein only in order to explain the present invention, is not intended to limit the present invention.
The present invention proposes a kind of fruit wine.
In the present embodiment, a kind of fruit wine comprises fruit dry product and liquor through super-dry or dehydration, and by weight, the allocation ratio of fruit dry product and liquor is 1: 2～1: 5, and the alcoholic strength of liquor is 15%VOL～80%VOL.
In the above-described embodiments, by weight, the allocation ratio of fruit dry product and liquor is 1: 2～1: 2.9, and the alcoholic strength of liquor is 15%VOL～80%VOL.
In the above-described embodiments, by weight, the allocation ratio of fruit dry product and liquor is 1: 3～1: 3.9, and the alcoholic strength of liquor is 15%VOL～80%VOL.
In the above-described embodiments, by weight, the allocation ratio of fruit dry product and liquor is 1: 4～1: 5, and the alcoholic strength of liquor is 15%VOL～80%VOL.
In the above-described embodiments, the fruit dry product is fruit fresh and/or shortening dry product.
The present invention utilizes fruit dry product hybrid infusion making mixing water fruit wine more than 2 kinds or 2 kinds, taste, concentration and the color and luster of various fruit wine can be regulated and improve to mixing manufacture, the taste that adapts to different alcohol users is taken in fructose and other fruit nutritions element when drinking.The fruit material source is sufficient, and the crowd that drinks takes in the fructose that in a large number liver is had provide protection in the process of drinking, and minimizing and elimination alcohol are taken in other nutrient substances useful to health simultaneously to the injury of health.For example: drink pineapple wine and take in simultaneously bromeline (pineapple ferment), or drink papaya wine and take in simultaneously papoid (Fructus Chaenomelis ferment), these two kinds of materials can decompose meat protein and the fat of taking in human body, help fat-reducing and the physique of keeping fit.
The below is illustrated with regard to specific embodiment:
Embodiment 1
It is that 45%VOL liquor floods that pawpaw shortening dry product is put into alcoholic strength, and by weight, the allocation ratio of shortening dry product and liquor is 1: 2.9, and the sealing dipping was filtered to get papaya wine after 1 month.The dry product slag adds the liquor dipping, and papaya wine adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get papaya wine.
Embodiment 2
It is that 58%VOL liquor floods that pawpaw shortening dry product is put into alcoholic strength, and by weight, the allocation ratio of shortening dry product and liquor is 1: 2.6, and the sealing dipping was filtered to get papaya wine after 1 month.The dry product slag adds the liquor dipping, and papaya wine adds the dry product dipping, repeats sealing dipping 5 times again, flood 1 month at every turn after, filter respectively to get papaya wine.
Embodiment 3
It is that 65%VOL liquor floods that pawpaw shortening dry product is put into alcoholic strength, and by weight, the allocation ratio of shortening dry product and liquor is 1: 2.1, and the sealing dipping was filtered to get papaya wine after 1 month.The dry product slag adds the liquor dipping, and papaya wine adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get papaya wine.
Embodiment 4
It is that 70%VOL liquor floods that the ripe dry product of pawpaw is put into alcoholic strength, by weight, the allocation ratio of shortening dry product and liquor is 1: 2, the sealing dipping was filtered to get papaya wine after 1 month, the dry product slag adds the liquor dipping, and papaya wine adds the dry product dipping, repeats sealing dipping 5 times again, each dipping was filtered respectively to get papaya wine after 1 month.
Embodiment 5
It is that 18%VOL liquor floods that pineapple shortening dry product is put into alcoholic strength, and by weight, the allocation ratio of shortening dry product and liquor is 1: 3.6, and the sealing dipping was filtered to get pineapple wine after 1 month.The dry product slag adds the liquor dipping, and pineapple wine adds the dry product dipping, repeats sealing dipping 5 times again, flood 1 month at every turn after, filter respectively to get pineapple wine.
Embodiment 6
The dried 24%VOL of the putting into liquor of Fructus Artocarpi Heterophylli of shortening is flooded, and by weight, the allocation ratio of dry product and liquor is 1: 2.5, and the sealing dipping was filtered to get the pineapple mulse after 1 month.The dry product slag adds the liquor dipping, and the pineapple mulse adds the dry product dipping, repeats sealing dipping 5 times again, and the dipping was filtered respectively to get the pineapple mulse after 1 month.
Embodiment 7
Dried mango is put into 20%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 3.5, and the sealing dipping was filtered to get the mango fruit wine after 1 month.The dry product slag adds the liquor dipping, and mango fruit hotel adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get the mango fruit wine.
Embodiment 8
The banana dry product is put into 28%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 2.4, and the sealing dipping was filtered to get Banana Wine after 1 month.The dry product slag adds the liquor dipping, and Banana Wine adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get Banana Wine.
Embodiment 9
The apple dry product is put into 28%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 2.8, and the sealing dipping was filtered to get the apple fruit wine after 1 month.The dry product slag adds the liquor dipping, and the apple fruit wine adds the dry product dipping, repeats sealing dipping 5 times again, flood 1 month at every turn after, filter respectively to get the apple fruit wine.
Embodiment 10
The loquat dry product is put into 38%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 2.8, and the sealing dipping was filtered to get loquat wine after 1 month.The dry product slag adds the liquor dipping, and loquat wine adds the dry product dipping, repeats sealing dipping 3 times again, flood 1 month at every turn after, filter respectively to get loquat wine.
Embodiment 11
The operatic circle dry product is put into 29%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 3.1, and the sealing dipping was filtered to get the pears fruit wine after 1 month.The dry product slag adds the liquor dipping, and the pears fruit wine adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get the pears fruit wine.
Embodiment 12
The Hylocereus undatus dry product is put into 29%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 3.1, and the sealing dipping was filtered to get the Hylocereus undatus fruit wine after 1 month.The dry product slag adds the liquor dipping, and the Hylocereus undatus fruit wine adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get the Hylocereus undatus fruit wine.
Embodiment 13
Orange dried fruit is put into 29%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 2.7, and the sealing dipping was filtered to get orange fruit wine after 1 month.The dry product slag adds the liquor dipping, and orange fruit wine adds the dry product dipping, repeats sealing dipping 3 times again, flood 1 month at every turn after, filter respectively to get orange fruit wine.
Embodiment 14
The hesperidium aurantium dry product is put into 25%VOL liquor to be flooded, the weight allocation ratio of dry product and liquor is 1: 3.1, the sealing dipping was filtered to get the mandarin orange fruit wine after one month, the dry product slag adds the liquor dipping, the mandarin orange fruit wine adds the dry product dipping, repeat again sealing dipping 3 times, flood 1 month at every turn after, filter respectively to get the mandarin orange fruit wine.
Embodiment 15
The persimmon dry product is put into 45%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 3.8, and the sealing dipping is filtered after 1 month and obtained persimmon wine.The dry product slag adds the liquor dipping, and persimmon wine adds the dry product dipping, repeats sealing dipping 5 times again, flood 1 month at every turn after, filter respectively to get persimmon wine.
Embodiment 16
To flood in the Kiwifruit dried fruit adding 15%VOL liquor, the weight allocation ratio of dry product and liquor is 1: 2.8, and the sealing dipping was filtered to get Yangtao wine after 1 month.The dry product slag adds the liquor dipping, and Yangtao wine adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get Yangtao wine.
Embodiment 17
The jujube dried fruit is put into 50%VOL liquor flood, the weight allocation ratio of dried fruit and liquor is 1: 4.5, seals vivid dipping and filters after 1 month and obtain red date wine.The dry product slag adds the liquor dipping, and red date wine adds the dry product dipping, and repeated impregnations is 5 times again, flood 1 month at every turn after, filter respectively to get red date wine.
Embodiment 18
The peach dried fruit is put into 18%VOL liquor flood, the weight allocation ratio of dried fruit and liquor is 1: 3.4, and the sealing dipping was filtered to get the peach fruit wine in 1 month.The dry product slag adds the liquor dipping, and the peach fruit wine adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get the peach fruit wine.
Embodiment 19
Haw is dried, the dried 36%VOL of the putting into liquor of matrimony vine floods, and the weight allocation ratio of dry product and liquor is 1: 3.9, and the sealing dipping was filtered to get haw matrimony vine wine after 1 month.The dry product slag adds the liquor dipping, and haw matrimony vine wine adds the dry product dipping, repeats sealing dipping 5 times again, flood 1 month at every turn after, filter respectively to get haw matrimony vine wine.
Embodiment 20
To flood in the matrimony vine fresh adding 36%VOL liquor, the weight allocation ratio of dry product and liquor is 1: 3.5, and the sealing dipping was filtered to get matrimony vine wine after 1 month.The dry product slag adds the liquor dipping, and matrimony vine wine adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get matrimony vine wine.
Embodiment 21
Matrimony vine shortening dry product is put into 40%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 3.5, and the sealing dipping is filtered after 1 month and obtained matrimony vine wine.The dry product slag adds the liquor dipping, and matrimony vine wine adds the dry product dipping, repeats sealing again and soaks
Steep 4 times, flood past month at every turn after, filter respectively to get matrimony vine wine.
Embodiment 22
Raisin are put into 18%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 2.6, and the sealing dipping was filtered to get grape wine after 1 month.The dry product slag adds the liquor dipping, and grape wine adds the dry product dipping, repeats sealing dipping 5 times again, flood 1 month at every turn after, filter respectively to get grape wine.
Implement 23
Dried Fructus Litchi is put into 36%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 3.8, and the sealing dipping was filtered to get litchi spirit after 1 month.The dry product slag adds the liquor dipping of living, and litchi spirit adds the dry product dipping, repeats sealing dipping 4 times again, flood 1 month at every turn after, filter respectively to get litchi spirit.
Embodiment 24
Dried longan is put into 40%VOL liquor flood, the weight allocation ratio of dry product and liquor is 1: 3, and the sealing dipping was filtered to get longan wine after 1 month.The dry product slag adds the liquor dipping, and longan adds the dry product dipping, repeats sealing dipping 5 times again, flood 1 month at every turn after, filter respectively to get longan wine.
Embodiment 25
The dried 16%VOL of the putting into liquor of strawberry is flooded, and the weight allocation ratio of dry product and liquor is 1: 3.5, and the sealing dipping was filtered to get strawberry wine after 1 month.The dry product slag adds the liquor dipping, and strawberry wine adds the dry product dipping, repeats sealing dipping 3 times again, flood 1 month at every turn after, filter respectively to get strawberry wine.
Embodiment 26
The dried 28%VOL of the putting into liquor of mandarin orange oranges and tangerines is flooded, and the weight allocation ratio of dried fruit and liquor is 1: 3, and the sealing dipping was filtered respectively to get orange wine after 1 month.
Embodiment 27
The matrimony vine wine that matrimony vine fresh dipping is obtained mixes with the grape wine blending that the raisin dipping obtains, and obtains matrimony vine grape wine.
Embodiment 28
The haw fruit wine that haw dry product dipping is obtained mixes the haw grape wine that obtains with the grape blending that the raisin dipping obtains.
Embodiment 29
The peach fruit wine that peach dried fruit product dipping is obtained mixes with the persimmon wine blending that the dried persimmon dipping obtains, and obtains peach fruit persimmon wine.
Embodiment 30
The apple fruit wine that biffins Lu dipping is obtained mixes with the loquat wine blending that the dried dipping of loquat obtains, and obtains the apple loquat wine.
The present invention further also proposes a kind of making method of fruit wine, may further comprise the steps:
The first step: fruit is made fruit fresh or shortening dry product;
Second step: the fruit dry product added in the liquor that alcoholic strength is 15%VOL～80%VOL flood, by weight, the allocation ratio of fruit dry product and liquor is 1: 2～1: 2.9 or 1: 3～1: 3.9 or 1: 4～1: 5, and the sealing dipping was filtered to get the first fruit wine of making after 1 month;
The 3rd step: the dried fruit slag is added the liquor dipping, just makes fruit wine and add the dried fruit dipping, repeat sealing dipping 3～5 times, flood 1 month at every turn after, filter to get fruit wine.
The present invention gets the wine method by repeatedly flooding, and the fruit nutrient utilization reaches 80%～90%, provides to the human consumer; Be labeled with the eutrophic water fruit wine of fruit Major Nutrient different content (nutrition accounts for wine and weighs about 15%～60%).
The above only is the preferred embodiments of the present invention; be not so limit claim of the present invention; every equivalent structure transformation that utilizes specification sheets of the present invention to do, or directly or indirectly be used in other relevant technical fields, all in like manner be included in the scope of patent protection of the present invention.
Claims (6)
1. a fruit wine is characterized in that, comprises fruit dry product and liquor through super-dry or dehydration, and by weight, the allocation ratio of fruit dry product and liquor is 1: 2～1: 5, and the alcoholic strength of liquor is 15%VOL～80%VOL.
2. fruit wine as claimed in claim 1 is characterized in that, by weight, the allocation ratio of fruit dry product and liquor is 1: 2～1: 2.9, and the alcoholic strength of liquor is 15%VOL～80%VOL.
3. fruit wine as claimed in claim 1 is characterized in that, by weight, the allocation ratio of fruit dry product and liquor is 1: 3～1: 3.9, and the alcoholic strength of liquor is 15%VOL～80%VOL.
4. fruit wine as claimed in claim 1 is characterized in that, by weight, the allocation ratio of fruit dry product and liquor is 1: 4～1: 5, and the alcoholic strength of liquor is 15%VOL～80%VOL.
5. such as the described fruit wine of any one in the claim 1 to 4, it is characterized in that described fruit dry product is fruit fresh and/or shortening dry product.
6. the making method of a fruit wine is characterized in that, may further comprise the steps:
Fruit is made fruit fresh or shortening dry product;
The fruit dry product added in the liquor that alcoholic strength is 15%VOL～80%VOL flood, by weight, the allocation ratio of fruit dry product and liquor is 1: 2～1: 2.9 or 1: 3～1: 3.9 or 1: 4～1: 5, and the sealing dipping was filtered and to be got just wine fruit wine after 1 month;
The dried fruit slag is added the liquor dipping, just makes fruit wine and add the dried fruit dipping, repeat sealing dipping 3～5 times, flood 1 month at every turn after, filter to get fruit wine.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103476152A CN102888327A (en) | 2012-09-19 | 2012-09-19 | Fruit wine and manufacture method thereof |
| PCT/CN2013/083497 WO2014044153A1 (en) | 2012-09-19 | 2013-09-13 | Fruit wine and preparation method therefor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103476152A CN102888327A (en) | 2012-09-19 | 2012-09-19 | Fruit wine and manufacture method thereof |
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| CN102888327A true CN102888327A (en) | 2013-01-23 |
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| CN2012103476152A Pending CN102888327A (en) | 2012-09-19 | 2012-09-19 | Fruit wine and manufacture method thereof |
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| CN (1) | CN102888327A (en) |
| WO (1) | WO2014044153A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014044153A1 (en) * | 2012-09-19 | 2014-03-27 | Xie Yajian | Fruit wine and preparation method therefor |
| CN104232440A (en) * | 2014-09-23 | 2014-12-24 | 谢亚坚 | Nutrition-rich fruit wine and preparation method thereof |
| CN104257606A (en) * | 2014-09-22 | 2015-01-07 | 谢亚坚 | High-content medicinal liquor and preparation method thereof |
| CN108112992A (en) * | 2018-02-23 | 2018-06-05 | 刘玉萍 | A kind of functional medicine nutrition loss of weight formula and method |
| TWI628277B (en) * | 2016-07-18 | 2018-07-01 | 李明賢 | Brewing unit and production method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110195000A (en) * | 2019-06-12 | 2019-09-03 | 程国珍 | A kind of health fruit wine and preparation method thereof |
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| CN1040621A (en) * | 1989-08-31 | 1990-03-21 | 云南省墨江酒厂 | Method of producing wine from chinese flowering quince |
| CN102586060A (en) * | 2011-09-08 | 2012-07-18 | 谢亚坚 | Papaya wine and preparing method thereof |
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| CN1297033A (en) * | 2000-11-21 | 2001-05-30 | 金文宗 | Fig soaked liquor and its preparing process |
| CN1919997A (en) * | 2005-08-25 | 2007-02-28 | 深圳市海川实业股份有限公司 | Hawthorn yellow wine health care drink and preparation method thereof |
| CN101333491B (en) * | 2008-07-25 | 2011-11-16 | 华南农业大学 | Method for preparing olive wine |
| CN102888327A (en) * | 2012-09-19 | 2013-01-23 | 谢亚坚 | Fruit wine and manufacture method thereof |
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2013
- 2013-09-13 WO PCT/CN2013/083497 patent/WO2014044153A1/en active Application Filing
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| CN1040621A (en) * | 1989-08-31 | 1990-03-21 | 云南省墨江酒厂 | Method of producing wine from chinese flowering quince |
| CN102586060A (en) * | 2011-09-08 | 2012-07-18 | 谢亚坚 | Papaya wine and preparing method thereof |
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| 郭坤亮等: "《饮酒与健康》", 30 April 2002 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014044153A1 (en) * | 2012-09-19 | 2014-03-27 | Xie Yajian | Fruit wine and preparation method therefor |
| CN104257606A (en) * | 2014-09-22 | 2015-01-07 | 谢亚坚 | High-content medicinal liquor and preparation method thereof |
| CN104232440A (en) * | 2014-09-23 | 2014-12-24 | 谢亚坚 | Nutrition-rich fruit wine and preparation method thereof |
| TWI628277B (en) * | 2016-07-18 | 2018-07-01 | 李明賢 | Brewing unit and production method thereof |
| CN108112992A (en) * | 2018-02-23 | 2018-06-05 | 刘玉萍 | A kind of functional medicine nutrition loss of weight formula and method |
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| Publication number | Publication date |
|---|---|
| WO2014044153A1 (en) | 2014-03-27 |
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Application publication date: 20130123 |