CN103555514A - Seedless spiny pear fruit wine and production method thereof - Google Patents
Seedless spiny pear fruit wine and production method thereof Download PDFInfo
- Publication number
- CN103555514A CN103555514A CN201310563215.XA CN201310563215A CN103555514A CN 103555514 A CN103555514 A CN 103555514A CN 201310563215 A CN201310563215 A CN 201310563215A CN 103555514 A CN103555514 A CN 103555514A
- Authority
- CN
- China
- Prior art keywords
- fruit wine
- wine
- rosa roxburghii
- seedless
- spiny
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses seedless spiny pear fruit wine and a production method thereof. The seedless spiny pear fruit wine comprises seedless spiny pears, white currants, purified water, crystal sugar, activated saccharomyces bayanus, and potassium metabisulfite, the seedless spiny pear fruit wine produced by using the method not only preserve the unique flavor substances and various nutrition ingredients of the seedless spiny pears, but also can reduce the methanol content to 0.020-0.022g/100ml from the original 0.025-0.027g/100ml, the initial fermentation time of the seedless spiny pear fruit wine is shortened to 12-16h from the original 22-25h, and the problems that the spiny pear fruit wine is easy to oxidize to generate brown stain and oxidization flavor and the like can be overcome. The seedless spiny pear fruit wine is clarified in a wine body, mellow and tasty and refreshing, harmonized in all fragrances, fine in mouthfeel, and lingering for aftertaste, has both unique flavor of seedless spiny pears and the mellow and strong feeling of the fruit wine, and the shelf life of the seedless spiny pear fruit wine can also be prolonged to 18 months from the original 12 months.
Description
Technical field
The present invention relates to fermentation fruit wine manufacture technology field, particularly relate to a kind of without seed Rosa roxburghii fruit wine and preparation method thereof.
Background technology
Without seed Rosa roxburghii (
rosa sterilis) be Guizhou endemic species.It belongs to the Rosaceae, perennial fallen leaves climber shrub, and high 4～6m, grows prosperous by force.Mellow fruit darker yellow orange, fruit musculus cutaneus thorn comes off substantially, and seeds abortion is therefore named without seed Rosa roxburghii.Without seed Rosa roxburghii, plant and start to bear fruit for 3 years, fruit is pleasant to the palate, moderately sour and sweet, and Vc content is abundant especially, and containing multi mineral nutritive element, is described as " new mountain delicacy ", and has multiple medical care effect, eats processing raw all suitable.
Pharmaceutical use without seed Rosa roxburghii is high, flower, really, seed all can be used as medicine.There are the effects such as stomach strengthening and digestion promoting, nourishing, antidiarrheal.Ripe Rosa roxburghii pulp plumpness, sweet and sour, be rich in SOD(superoxide-dismutase), vitamin contents is high especially, is the first-class raw material of processing health food.But due to high without tannin in seed Blackthorn pear fruit-juice, total acid content, make without having existed the ferment time long in seed Rosa roxburghii fruit wine production process, product methanol content is high, oxidizable brown stain also produces activated flavour, and finished product is prone to muddiness without seed Rosa roxburghii fruit wine, the problems such as generation precipitates, and the quality guaranteed period is short, have hindered the development without seed Rosa roxburghii fruit wine to a certain extent.
Summary of the invention
Technical problem to be solved by this invention is to overcome that existing without seed Rosa roxburghii fruit wine, to play the ferment time long, product methanol content is high, and oxidizable brown stain also produces activated flavour, and finished product thorn pear wine is prone to muddiness, the defects such as generation precipitates, the quality guaranteed period is short, provide a kind of without seed Rosa roxburghii fruit wine and preparation method thereof.The present invention without seed Rosa roxburghii fruit wine play that the ferment time is short, methanol content is low, long quality-guarantee period, the clarification of wine body, alcohol and tasty and refreshing, Zhu Xiang coordinates, delicate mouthfeel, aftertaste is long, has the peculiar flavour without seed Rosa roxburghii.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
According to listed as parts by weight, it is by without 500～1000 parts of seed Rosa roxburghiis, and Fructus Vins is done 100-150 part, pure water 100-150 part, and rock sugar 100-150 part, active saccharomyces bayanus (
saccharomyces bayanus) 0.05-0.1 part, potassium metabisulfite 0.15-0.2 part is made and is obtained.
Preferably, according to listed as parts by weight, it is by without 800 parts of seed Rosa roxburghiis, dry 80 parts of Fructus Vins, and 80 parts of pure water, 80 parts, rock sugar, active saccharomyces bayanus (
saccharomyces bayanus) 0.08 part, 0.16 part of potassium metabisulfite is made and is obtained.
Making method without seed Rosa roxburghii fruit wine:
(1) enter to fill with fermentation: the dry pure water of putting into of active saccharomyces bayanus, Fructus Vins is stirred to 30min to obtain pure water A standby; To clean and to drain rear squeezing without seed Rosa roxburghii, Sucus Rosae Normalis be separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into the Sucus Rosae Normalis dissolving that squeezing obtains and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting and filled with to eighty per cant full, pure water A is entered to fill with, temperature is controlled at 22～25 ℃, and fermentation bung is installed;
(2) go out wine: after 7-10d, the wine outlet duct of first fermentation being filled with is opened, and allows wine flow out voluntarily (pouring wine), and remaining schlempe adopts squeezing machine squeezing (squeezing wine);
(3) ferment after: the filling full environment that is placed in after drinking 20-22 ℃ of left and right of storage wine, fermentation bung is installed, 30-40d changes into alcohol by remaining sugar, obtains without seed Rosa roxburghii fruit wine;
(4) ageing: by rear ferment good without seed Rosa roxburghii fruit wine, put into airtight wine jar or container, moving into temperature is 8～12 ℃, relative humidity is the vault ageing 30-35d of 85% left and right;
(5) filter bottling: the polyethersulfone millipore filter (PES) that is 0.45 μ m without seed Rosa roxburghii fruit wine employing diameter after ageing filters, and then bottles, labels, and vanning gets product.
In patent of the present invention, add Fructus Vins dry, thereby shortened rising the ferment time without seed Rosa roxburghii fruit wine; In making method, adopting diameter is polyethersulfone millipore filter (PES) filtration of 0.45 μ m, impurity and bacterium is removed, to extend the fruit wine quality guaranteed period.
The present invention compared with prior art has very outstanding feature, that by the inventive method, makes has not only preserved without the exclusive flavour substances of seed Rosa roxburghii and various nutritive ingredient without seed Rosa roxburghii fermentation fruit wine, and methanol content can reduce to by original 0.025-0.027g/100ml 0.020-0.022 g/100ml, make product safer; The problems such as the ferment time of rising without seed Rosa roxburghii fruit wine is down to 12-16h by original 22-25h, has overcome the oxidizable brown stain of Rosa roxburghii fruit wine and has produced activated flavour, is prone to muddiness, produces precipitation, and the quality guaranteed period is short.Product of the present invention is clarified without seed Rosa roxburghii fermentation fruit wine wine body, alcohol and tasty and refreshing, and Zhu Xiang coordinates, delicate mouthfeel, aftertaste is long, has the peculiar flavour without seed Rosa roxburghii, there is again the thick and heavy sense of sweet-smelling of fruit wine, also by original 12 months, extend to 18 months without quality guaranteed period of seed Rosa roxburghii fruit wine.The method of patent of the present invention can realize without the mass-producing of seed Rosa roxburghii fruit wine, industrialization and producing, for a road of getting wealth is opened in the agricultural-food Rosa roxburghii processing in Guizhou.
Embodiment
embodiment 1:
Formula: without 800 parts of seed Rosa roxburghiis, dry 80 parts of Fructus Vins, 80 parts of pure water, 80 parts, rock sugar, active saccharomyces bayanus (
saccharomyces bayanus) 0.08 part, 0.16 part of potassium metabisulfite
Making method:
(1) enter to fill with fermentation: the dry pure water of putting into of active saccharomyces bayanus, Fructus Vins is stirred to 30min to obtain pure water A standby; To clean and to drain rear squeezing without seed Rosa roxburghii, Sucus Rosae Normalis be separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into the Sucus Rosae Normalis dissolving that squeezing obtains and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting and filled with to eighty per cant full, pure water A is entered to fill with, temperature is controlled at 22～25 ℃, and fermentation bung is installed;
(2) go out wine: after 7-10d, the wine outlet duct of first fermentation being filled with is opened, and allows wine flow out voluntarily (pouring wine), and remaining schlempe adopts squeezing machine squeezing (squeezing wine);
(3) ferment after: the filling full environment that is placed in after drinking 20-22 ℃ of left and right of storage wine, fermentation bung is installed, 30-40d changes into alcohol by remaining sugar, obtains without seed Rosa roxburghii fruit wine;
(4) ageing: by rear ferment good without seed Rosa roxburghii fruit wine, put into airtight wine jar or container, moving into temperature is 8～12 ℃, relative humidity is the vault ageing 30-35d of 85% left and right;
(5) filter bottling: the polyethersulfone millipore filter (PES) that is 0.45 μ m without seed Rosa roxburghii fruit wine employing diameter after ageing filters, and then bottles, labels, and vanning gets product.
embodiment 2:
Formula: without 500 parts of seed Rosa roxburghiis, dry 100 parts of Fructus Vins, 100 parts of pure water, 100 parts, rock sugar, active saccharomyces bayanus (
saccharomyces bayanus) 0.05 part, 0.15 part of potassium metabisulfite
Making method:
(1) enter to fill with fermentation: the dry pure water of putting into of active saccharomyces bayanus, Fructus Vins is stirred to 30min to obtain pure water A standby; To clean and to drain rear squeezing without seed Rosa roxburghii, Sucus Rosae Normalis be separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into the Sucus Rosae Normalis dissolving that squeezing obtains and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting and filled with to eighty per cant full, pure water A is entered to fill with, temperature is controlled at 22～25 ℃, and fermentation bung is installed;
(2) go out wine: after 7-10d, the wine outlet duct of first fermentation being filled with is opened, and allows wine flow out voluntarily (pouring wine), and remaining schlempe adopts squeezing machine squeezing (squeezing wine);
(3) ferment after: the filling full environment that is placed in after drinking 20-22 ℃ of left and right of storage wine, fermentation bung is installed, 30-40d changes into alcohol by remaining sugar, obtains without seed Rosa roxburghii fruit wine;
(4) ageing: by rear ferment good without seed Rosa roxburghii fruit wine, put into airtight wine jar or container, moving into temperature is 8～12 ℃, relative humidity is the vault ageing 30-35d of 85% left and right;
(5) filter bottling: the polyethersulfone millipore filter (PES) that is 0.45 μ m without seed Rosa roxburghii fruit wine employing diameter after ageing filters, and then bottling, gets product.
embodiment 3
Formula: without 1000 parts of seed Rosa roxburghiis, dry 150 parts of Fructus Vins, 150 parts of pure water, 150 parts, rock sugar, active saccharomyces bayanus (
saccharomyces bayanus) 0.1 part, 0.2 part of potassium metabisulfite
Making method:
(1) enter to fill with fermentation: the dry pure water of putting into of active saccharomyces bayanus, Fructus Vins is stirred to 30min to obtain pure water A standby; To clean and to drain rear squeezing without seed Rosa roxburghii, Sucus Rosae Normalis be separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into the Sucus Rosae Normalis dissolving that squeezing obtains and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting and filled with to eighty per cant full, pure water A is entered to fill with, temperature is controlled at 22～25 ℃, and fermentation bung is installed;
(2) go out wine: after 7-10d, the wine outlet duct of first fermentation being filled with is opened, and allows wine flow out voluntarily (pouring wine), and remaining schlempe adopts squeezing machine squeezing (squeezing wine);
(3) ferment after: the filling full environment that is placed in after drinking 20-22 ℃ of left and right of storage wine, fermentation bung is installed, 30-40d changes into alcohol by remaining sugar, obtains without seed Rosa roxburghii fruit wine;
(4) ageing: by rear ferment good without seed Rosa roxburghii fruit wine, put into airtight wine jar or container, moving into temperature is 8～12 ℃, relative humidity is the vault ageing 30-35d of 85% left and right;
(5) filter bottling: the polyethersulfone millipore filter (PES) that is 0.45 μ m without seed Rosa roxburghii fruit wine employing diameter after ageing filters, and then bottling, gets product.
Claims (3)
1. without a seed Rosa roxburghii fruit wine, it is characterized in that: according to listed as parts by weight, it is by without 500～1000 parts of seed Rosa roxburghiis, Fructus Vins is done 100-150 part, pure water 100-150 part, rock sugar 100-150 part, active saccharomyces bayanus 0.05-0.1 part, potassium metabisulfite 0.15-0.2 part is made and is obtained.
2. according to claim 1 without seed Rosa roxburghii fruit wine, it is characterized in that: according to listed as parts by weight, it is by without 800 parts of seed Rosa roxburghiis, dry 80 parts of Fructus Vins, 80 parts of pure water, 80 parts, rock sugar, 0.08 part of active saccharomyces bayanus, 0.16 part of potassium metabisulfite is made and is obtained.
3. the arbitrary described making of claim 1 to 2, without the method for seed Rosa roxburghii fruit wine, is characterized in that: making step is as follows:
(1) enter to fill with fermentation: the dry pure water of putting into of active saccharomyces bayanus, Fructus Vins is stirred to 30min to obtain pure water A standby; To clean and to drain rear squeezing without seed Rosa roxburghii, Sucus Rosae Normalis be separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into the Sucus Rosae Normalis dissolving that squeezing obtains and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting and filled with to eighty per cant full, pure water A is entered to fill with, temperature is controlled at 22～25 ℃, and fermentation bung is installed;
(2) go out wine: after 7-10d, the wine outlet duct of first fermentation being filled with is opened, and allows wine flow out voluntarily, remaining schlempe adopts squeezing machine squeezing;
(3) ferment after: the filling full environment of 20-22 ℃ that is placed in after drinking of storage wine, fermentation bung is installed, 30-40d changes into alcohol by remaining sugar, obtains without seed Rosa roxburghii fruit wine;
(4) ageing: by rear ferment good without seed Rosa roxburghii fruit wine, put into airtight wine jar or container, moving into temperature is 8～12 ℃, the vault ageing 30-35d that relative humidity is 85%;
(5) filter bottling: the polyethersulfone millipore filter (PES) that is 0.45 μ m without seed Rosa roxburghii fruit wine employing diameter after ageing filters, and then bottling, gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310563215.XA CN103555514B (en) | 2013-11-14 | 2013-11-14 | Seedless spiny pear fruit wine and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310563215.XA CN103555514B (en) | 2013-11-14 | 2013-11-14 | Seedless spiny pear fruit wine and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103555514A true CN103555514A (en) | 2014-02-05 |
| CN103555514B CN103555514B (en) | 2015-04-01 |
Family
ID=50009882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310563215.XA Expired - Fee Related CN103555514B (en) | 2013-11-14 | 2013-11-14 | Seedless spiny pear fruit wine and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103555514B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN105505679A (en) * | 2015-12-22 | 2016-04-20 | 贵州黔贵天赐大健康集团有限公司 | Preparation method of danshen root fermented liquor |
| CN106190700A (en) * | 2016-07-26 | 2016-12-07 | 贵州大学 | A kind of enzyme process makes the method for Fructus Rosae Normalis marc rice wine |
| CN107189910A (en) * | 2017-07-28 | 2017-09-22 | 德阳盛源达生态农业有限公司 | A kind of brewing method of low methanol Rosa roxburghii fruit wine |
| CN107475020A (en) * | 2017-09-27 | 2017-12-15 | 安顺市平坝区万佳农产品开发有限公司 | A kind of Seedless spiny pear fruit wine that can be extended the shelf life and preparation method thereof |
| CN107574057A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii grape wine and its manufacture method |
| CN107574081A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN108277127A (en) * | 2018-03-05 | 2018-07-13 | 桐梓县德毓蜂业发展有限公司 | A kind of Rosa roxburghii Tratt honey fruit wine |
| CN108504507A (en) * | 2018-06-27 | 2018-09-07 | 贵州云上刺梨花科技有限公司 | A kind of olive fruit wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011045356A (en) * | 2009-06-05 | 2011-03-10 | Mercian Corp | Fruit wine with rich flavor and production method |
| KR101076243B1 (en) * | 2003-10-31 | 2011-10-26 | 산토리 홀딩스 가부시키가이샤 | Process for producing cloudy fruit wine |
| CN102604787A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for making seed-free roxburgh rose fermented fruit wine |
| CN102952664A (en) * | 2012-11-16 | 2013-03-06 | 昆明理工大学 | Bengal dayflower herb-bBaozhu pear liquor and preparation method thereof |
-
2013
- 2013-11-14 CN CN201310563215.XA patent/CN103555514B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101076243B1 (en) * | 2003-10-31 | 2011-10-26 | 산토리 홀딩스 가부시키가이샤 | Process for producing cloudy fruit wine |
| JP2011045356A (en) * | 2009-06-05 | 2011-03-10 | Mercian Corp | Fruit wine with rich flavor and production method |
| CN102604787A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for making seed-free roxburgh rose fermented fruit wine |
| CN102952664A (en) * | 2012-11-16 | 2013-03-06 | 昆明理工大学 | Bengal dayflower herb-bBaozhu pear liquor and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 宋永民，等: ""刺梨果酒制作工艺的优化研究"", 《山东农业科学》, no. 3, 31 December 2008 (2008-12-31), pages 109 - 112 * |
| 王续强: ""刺梨果酒发酵技术研究"", 《中国新技术新产品》, no. 8, 31 December 2010 (2010-12-31), pages 126 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN105505679A (en) * | 2015-12-22 | 2016-04-20 | 贵州黔贵天赐大健康集团有限公司 | Preparation method of danshen root fermented liquor |
| CN106190700A (en) * | 2016-07-26 | 2016-12-07 | 贵州大学 | A kind of enzyme process makes the method for Fructus Rosae Normalis marc rice wine |
| CN107189910A (en) * | 2017-07-28 | 2017-09-22 | 德阳盛源达生态农业有限公司 | A kind of brewing method of low methanol Rosa roxburghii fruit wine |
| CN107475020A (en) * | 2017-09-27 | 2017-12-15 | 安顺市平坝区万佳农产品开发有限公司 | A kind of Seedless spiny pear fruit wine that can be extended the shelf life and preparation method thereof |
| CN107574057A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii grape wine and its manufacture method |
| CN107574081A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN108277127A (en) * | 2018-03-05 | 2018-07-13 | 桐梓县德毓蜂业发展有限公司 | A kind of Rosa roxburghii Tratt honey fruit wine |
| CN108504507A (en) * | 2018-06-27 | 2018-09-07 | 贵州云上刺梨花科技有限公司 | A kind of olive fruit wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103555514B (en) | 2015-04-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103555514B (en) | Seedless spiny pear fruit wine and production method thereof | |
| CN104327998B (en) | The complete preparation method of making fresh rose flower fruit wine | |
| CN102604787A (en) | Method for making seed-free roxburgh rose fermented fruit wine | |
| CN103275849B (en) | Raspberry compound health preserving wine and production process thereof | |
| CN105505680B (en) | A kind of beautiful compound fruit wine of promise and preparation method thereof | |
| CN102876558A (en) | Rose vinegar | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN104531446A (en) | Mixed fruit wine and brewing process thereof | |
| CN101735912A (en) | Preparation method of Sauvignon Blanc dry white wine | |
| CN101285023A (en) | Red raspberry health wine and brewing process thereof | |
| CN104845858B (en) | A kind of production technology without alcohol Chinese wolfberry fruit wine | |
| CN101709254A (en) | Cider with low alcohol content and brewing method thereof | |
| CN103431469A (en) | Preparation method of red date-medlar-vinegar beverage | |
| CN103289871A (en) | Pawpaw distilled liquor and preparation method thereof | |
| CN102018254A (en) | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN104560548A (en) | Cherokee rose fruit wine and preparation method thereof | |
| CN104357284A (en) | Production method of red raspberry-rose fruit wine | |
| CN103509676A (en) | Method for producing green plum wine | |
| CN104738761A (en) | Rosa roxbunghii fruit vinegar beverage preparation technology | |
| CN113105971A (en) | Lady fruit wine and production process thereof | |
| CN103911255A (en) | Processing technology of cider | |
| CN106947676A (en) | A kind of low grape flavor assembled alcoholic drinks and preparation method thereof | |
| CN101463312B (en) | Biological freezing point brewing method for peach fermented wine | |
| CN101564186A (en) | Mulberry vinegar beverage and method for preparing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150401 Termination date: 20151114 |
|
| EXPY | Termination of patent right or utility model |