CN110669616A - Brewing method of grapefruit wine - Google Patents
Brewing method of grapefruit wine Download PDFInfo
- Publication number
- CN110669616A CN110669616A CN201911035671.0A CN201911035671A CN110669616A CN 110669616 A CN110669616 A CN 110669616A CN 201911035671 A CN201911035671 A CN 201911035671A CN 110669616 A CN110669616 A CN 110669616A
- Authority
- CN
- China
- Prior art keywords
- grapefruit
- pulp
- wine
- fermentation
- brewing
- 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.)
- Pending
Links
Classifications
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a brewing method of grapefruit wine, which specifically comprises the following steps: picking fresh pomelo with no insect pest and more than seven minutes of maturity; step 2, removing outer skins and inner skins of the grapefruit to obtain grapefruit pulp; step 3, mashing and freezing the grapefruit pulp obtained in the step 1, and thawing and pulping after freezing to obtain grapefruit pulp; step 4, adding wine pectinase into the grapefruit pulp, and adding white sugar to dissolve after glycolysis; step 5, putting the pulp obtained in the step 4 into a fermentation tank, adding dry yeast into the fermentation tank, and fermenting to obtain grapefruit fermentation liquor; and 6, putting the grapefruit fermentation liquor into a wine storage tank, and storing for 2-3 months at a low temperature to obtain the grapefruit wine. The grapefruit wine brewed by the method is clear and transparent, mellow in bouquet, sweet in taste, high in nutritive value and good in antioxidation, and the processing technology is simple, shortens the brewing time and is suitable for industrial production.
Description
Technical Field
The invention belongs to the technical field of wine processing, and relates to a brewing method of grapefruit wine.
Background
The pomelo is a tree of Citrus of Rutaceae, the fruit is spherical, oblate, pear-shaped or wide-cone, the transverse diameter is usually more than 10 cm, the seeds are more than 200 grains, and the pomelo is also non-seed, irregular in shape and generally similar to rectangle, and as a common fruit in daily life, the pomelo contains very rich nutritional values and a large amount of nutritional elements, wherein the pomelo contains protein and organic acid required by the body, a plurality of vitamins, trace elements such as calcium, phosphorus, magnesium, sodium and the like necessary for the body, and the pomelo meat contains very rich vitamin C, insulin-like components and other components, so the pomelo has the effects of reducing blood sugar, blood fat, losing weight, beautifying and nourishing skin and the like, and the pomelo is frequently eaten, has the auxiliary treatment effect on diseases such as diabetes, angiosclerosis and the like, has the body building and face nourishing functions on obese people, and also contains rich natural citric acid and various inorganic salts, thereby being beneficial to liver, liver, Stomach and lung, and also has the actions of clearing heat, relieving internal heat, relieving cough and resolving phlegm.
The fruit wine is wine which is prepared by fermenting sugar of fruit by saccharomycetes to form alcohol, contains fruit flavor and alcohol, has a long fruit wine brewing history in China, and has a significant position in the market due to low alcohol content and high nutritional value of the fruit wine. For a long time, people continue to brew the traditional fruit wine by adopting the processes of fermentation, ageing, storage and the like. However, conventional brewing methods typically take more than two years and the production cycle is too long, resulting in an excessive inventory.
Disclosure of Invention
The invention aims to provide a brewing method of grapefruit wine, which solves the problem of long brewing time in the prior art.
The technical scheme adopted by the invention is that the brewing method of the grapefruit wine is specifically carried out according to the following steps:
picking fresh pomelo with no insect pest and more than seven minutes of maturity;
step 2, removing outer skins and inner skins of the picked fresh pomelo to obtain pomelo pulp;
step 3, mashing the grapefruit pulp obtained in the step 2, freezing at the temperature of-20 to-30 ℃, and thawing and pulping after freezing to obtain grapefruit pulp;
step 4, adding wine pectinase into the grapefruit pulp to decompose pectin, and adding white sugar to dissolve after glycolysis;
step 5, putting the pulp obtained in the step 4 into a fermentation tank, adding dry yeast into the fermentation tank, and fermenting, wherein the fermentation temperature is controlled to be 20-25 ℃, and in the fermentation process, the fermentation tank is opened 1-2 times per day and fermented for 10-20 days to obtain grapefruit fermentation liquor;
and 6, putting the grapefruit fermentation liquor into a wine storage tank, and storing for 2-3 months at a low temperature to obtain the grapefruit wine.
And 2, after the grapefruit pulp is obtained, performing steam sterilization on the grapefruit pulp.
In the step 3, the freezing time is 10-12 hours, the unfreezing time is 1-2 hours, and the pulping time is 3-5 hours.
In the step 4, the adding amount of the pectinase is 0.01-0.05 g/L, the glycolysis time is 2-3 h, the adding amount of the white sugar is 10-15% of the content of the grapefruit pulp, and the dissolving time is 1-2 h.
In the step 4, the addition amount of the dry yeast is 0.3-0.6% of the content of the grapefruit pulp.
And 5, filtering the shaddock fermentation liquor in a filter, and filtering impurities in the shaddock fermentation liquor.
In the step 6, in the step 5, the content of the grapefruit pulp is 90-95% of the volume of the fermentation tank.
In the step 6, the cellaring temperature is 0-10 ℃.
The grapefruit wine brewed by the method has the advantages of being clear and transparent, mellow in bouquet, sweet in taste, high in nutritional value and good in antioxidation, the processing technology is simple, the brewing time is shortened, the grapefruit wine is suitable for industrial production, tartaric acid is crystallized while flavor nutrient substances of the grapefruit wine are preserved by cellaring at a low temperature, part of tartaric acid can be removed, and the wine quality is improved.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
A brewing method of grapefruit wine specifically comprises the following steps:
picking fresh pomelo with no insect pest and more than seven minutes of maturity;
step 2, removing outer skins and inner skins of the picked fresh pomelo to obtain pomelo pulp;
step 3, mashing the grapefruit pulp obtained in the step 1, freezing at the temperature of-20 to-30 ℃, and thawing and pulping after freezing to obtain grapefruit pulp;
step 4, adding wine pectinase into the grapefruit pulp to decompose pectin, and adding white sugar to dissolve after glycolysis;
step 5, putting the pulp obtained in the step 4 into a fermentation tank, adding dry yeast into the fermentation tank, and fermenting, wherein the fermentation temperature is controlled to be 20-25 ℃, and in the fermentation process, the fermentation tank is opened 1-2 times per day and fermented for 10-20 days to obtain grapefruit fermentation liquor;
and 6, putting the grapefruit fermentation liquor into a wine storage tank, and storing for 2-3 months at a low temperature to obtain the grapefruit wine.
And 2, after the grapefruit pulp is obtained, performing steam sterilization on the grapefruit pulp.
In the step 3, the freezing time is 10-12 hours, the unfreezing time is 1-2 hours, and the pulping time is 3-5 hours.
In the step 4, the adding amount of the pectinase is 0.01-0.05 g/L, the glycolysis time is 2-3 h, the adding amount of the white sugar is 10-15% of the content of the grapefruit pulp, and the dissolving time is 1-2 h.
In the step 4, the addition amount of the dry yeast is 0.3-0.6% of the content of the grapefruit pulp.
And 5, filtering the shaddock fermentation liquor in a filter, and filtering impurities in the shaddock fermentation liquor.
In the step 6, in the step 5, the content of the grapefruit pulp is 90-95% of the volume of the fermentation tank.
In the step 6, the cellaring temperature is 0-10 ℃.
Example 1
A brewing method of grapefruit wine specifically comprises the following steps:
picking fresh pomelo with no insect pest and more than seven minutes of maturity;
step 2, removing outer skins and inner skins of the picked fresh pomelo to obtain pomelo pulp;
step 3, mashing the grapefruit pulp obtained in the step 2, freezing for 10 hours at the temperature of minus 20 ℃, and then thawing and pulping to obtain grapefruit pulp, wherein the thawing time is 2 hours, and the pulping time is 4 hours;
step 4, adding wine pectinase into the grapefruit pulp to decompose pectin, wherein the adding amount of the pectinase is 0.05g/L, the glycolysis time is 3 hours, adding white sugar after glycolysis to dissolve, the adding amount of the white sugar is 10 percent of the content of the grapefruit pulp, and the dissolving time is 2 hours;
step 5, putting the fruit pulp obtained in the step 4 into a fermentation tank, wherein the content of the grapefruit fruit pulp is 92% of the volume of the fermentation tank, adding dry yeast into the fermentation tank for fermentation, wherein the adding amount of the dry yeast is 0.3% of the content of the grapefruit fruit pulp, the fermentation temperature is controlled to be 25 ℃, in the fermentation process, opening the fermentation tank 1 time every day for fermentation for 15 days to obtain grapefruit fermentation liquor, then putting the grapefruit fermentation liquor into a filter for filtering, and filtering impurities in the grapefruit fermentation liquor;
and 6, putting the grapefruit fermentation liquor into a wine storage tank, and carrying out cellaring for 2 months at the cellaring temperature of 0 ℃ to obtain the grapefruit wine.
Example 2
A brewing method of grapefruit wine specifically comprises the following steps:
picking fresh pomelo with no insect pest and more than seven minutes of maturity;
step 2, removing outer skins and inner skins of the picked fresh pomelo to obtain pomelo pulp;
step 3, mashing the grapefruit pulp obtained in the step 2, freezing for 12 hours at-30 ℃, and then thawing and pulping to obtain grapefruit pulp, wherein the thawing time is 1 hour, and the pulping time is 3 hours;
step 4, adding wine pectinase into the grapefruit pulp to decompose pectin, wherein the adding amount of the pectinase is 0.01g/L, the glycolysis time is 2 hours, adding white sugar after glycolysis to dissolve, the adding amount of the white sugar is 15% of the content of the grapefruit pulp, and the dissolving time is 1 hour;
step 5, putting the grapefruit pulp obtained in the step 4 into a fermentation tank, wherein the content of the grapefruit pulp is 90% of the volume of the fermentation tank, adding dry yeast into the fermentation tank for fermentation, the adding amount of the dry yeast is 0.6% of the content of the grapefruit pulp, the fermentation temperature is controlled to be 20 ℃, in the fermentation process, opening the fermentation tank 2 times every day for fermentation for 10 days to obtain grapefruit fermentation liquor, then putting the grapefruit fermentation liquor into a filter for filtering, and filtering impurities in the grapefruit fermentation liquor;
and 6, putting the grapefruit fermentation liquor into a wine storage tank, and carrying out cellaring for 3 months at the cellaring temperature of 10 ℃ to obtain the grapefruit wine.
Example 3
A brewing method of grapefruit wine specifically comprises the following steps:
picking fresh pomelo with no insect pest and more than seven minutes of maturity;
step 2, removing outer skins and inner skins of the picked fresh pomelo to obtain pomelo pulp;
step 3, mashing the grapefruit pulp obtained in the step 2, freezing for 11 hours at-25 ℃, and then thawing and pulping to obtain grapefruit pulp, wherein the thawing time is 1.5 hours, and the pulping time is 5 hours;
step 4, adding wine pectinase into the grapefruit pulp to decompose pectin, wherein the adding amount of the pectinase is 0.03g/L, the glycolysis time is 2.5 hours, adding white sugar after glycolysis to dissolve, the adding amount of the white sugar is 12 percent of the content of the grapefruit pulp, and the dissolving time is 1.5 hours;
step 5, putting the grapefruit pulp obtained in the step 4 into a fermentation tank, wherein the content of the grapefruit pulp is 95% of the volume of the fermentation tank, adding dry yeast into the fermentation tank for fermentation, wherein the adding amount of the dry yeast is 0.5% of the content of the grapefruit pulp, the fermentation temperature is controlled to be 24 ℃, in the fermentation process, opening the fermentation tank 2 times every day for fermentation for 20 days to obtain grapefruit fermentation liquor, then putting the grapefruit fermentation liquor into a filter for filtering, and filtering impurities in the grapefruit fermentation liquor;
and 6, putting the grapefruit fermentation liquor into a wine storage tank, and carrying out cellaring for 2.5 months at the cellaring temperature of 8 ℃ to obtain the grapefruit wine.
Example 4
A brewing method of grapefruit wine specifically comprises the following steps:
picking fresh pomelo with no insect pest and more than seven minutes of maturity;
step 2, removing outer skins and inner skins of the picked fresh pomelo to obtain pomelo pulp;
step 3, mashing the grapefruit pulp obtained in the step 2, freezing for 10 hours at-27 ℃, and then thawing and pulping to obtain grapefruit pulp, wherein the thawing time is 2 hours, and the pulping time is 3 hours;
step 4, adding wine pectinase into the grapefruit pulp to decompose pectin, wherein the adding amount of the pectinase is 0.05g/L, the glycolysis time is 3h, adding white sugar after glycolysis to dissolve, the adding amount of the white sugar is 12% of the content of the grapefruit pulp, and the dissolving time is 1 h;
step 5, putting the grapefruit pulp obtained in the step 4 into a fermentation tank, wherein the content of the grapefruit pulp is 95% of the volume of the fermentation tank, adding dry yeast into the fermentation tank for fermentation, wherein the adding amount of the dry yeast is 0.3% of the content of the grapefruit pulp, the fermentation temperature is controlled to be 21 ℃, in the fermentation process, opening the fermentation tank 1 time every day for fermentation for 18 days to obtain grapefruit fermentation liquor, then putting the grapefruit fermentation liquor into a filter for filtering, and filtering impurities in the grapefruit fermentation liquor;
and 6, putting the grapefruit fermentation liquor into a wine storage tank, and carrying out cellaring for 3 months at the cellaring temperature of 10 ℃ to obtain the grapefruit wine.
The grapefruit wine brewed by the method is clear and transparent, mellow in bouquet, sweet in taste, high in nutritional value and good in antioxidation, the processing technology is simple, the brewing time is shortened, the grapefruit wine is suitable for industrial production, tartaric acid is crystallized while flavor nutrient substances of the grapefruit wine are preserved by low-temperature cellaring, part of tartaric acid can be removed, and the wine quality is improved.
Claims (8)
1. The brewing method of the grapefruit wine is characterized by comprising the following steps of:
picking fresh pomelo with no insect pest and more than seven minutes of maturity;
step 2, removing outer skins and inner skins of the picked fresh pomelo to obtain pomelo pulp;
step 3, mashing the grapefruit pulp obtained in the step 2, freezing at the temperature of-20 to-30 ℃, and thawing and pulping after freezing to obtain grapefruit pulp;
step 4, adding wine pectinase into the grapefruit pulp to decompose pectin, and adding white sugar to dissolve after glycolysis;
step 5, putting the pulp obtained in the step 4 into a fermentation tank, adding dry yeast into the fermentation tank, and fermenting, wherein the fermentation temperature is controlled to be 20-25 ℃, and in the fermentation process, the fermentation tank is opened 1-2 times per day and fermented for 10-20 days to obtain grapefruit fermentation liquor;
and 6, putting the grapefruit fermentation liquor into a wine storage tank, and storing for 2-3 months at a low temperature to obtain the grapefruit wine.
2. The method for brewing grapefruit wine according to claim 1, wherein in the step 2, after the grapefruit pulp is obtained, the grapefruit pulp is steam sterilized.
3. The brewing method of grapefruit wine according to claim 1, wherein in the step 3, the freezing time is 10-12 hours, the thawing time is 1-2 hours, and the pulping time is 3-5 hours.
4. The brewing method of grapefruit wine according to claim 1, wherein in the step 4, the addition amount of pectinase is 0.01-0.05 g/L, the glycolysis time is 2-3 h, the addition amount of white sugar is 10-15% of the content of grapefruit pulp, and the dissolution time is 1-2 h.
5. The brewing method of the grapefruit wine according to claim 1, wherein in the step 4, the addition amount of the dry yeast is 0.3-0.6% of the content of grapefruit pulp.
6. The brewing method of the grapefruit wine according to claim 1, wherein in the step 5, the grapefruit fermentation broth is put into a filter for filtering, and impurities in the grapefruit fermentation broth are filtered.
7. The method for brewing grapefruit wine according to claim 1, wherein in the step 6, the grapefruit pulp content in the step 5 is 90-95% of the volume of the fermentation tank.
8. The method for brewing grapefruit wine according to claim 1, wherein the cellaring temperature in step 6 is 0 to 10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911035671.0A CN110669616A (en) | 2019-10-29 | 2019-10-29 | Brewing method of grapefruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911035671.0A CN110669616A (en) | 2019-10-29 | 2019-10-29 | Brewing method of grapefruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110669616A true CN110669616A (en) | 2020-01-10 |
Family
ID=69084764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911035671.0A Pending CN110669616A (en) | 2019-10-29 | 2019-10-29 | Brewing method of grapefruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110669616A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112195083A (en) * | 2020-11-26 | 2021-01-08 | 通化师范学院 | Production method of apple pear distilled liquor |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1258438A (en) * | 1985-07-09 | 1989-08-15 | David W.S. Riddell | Process for producing apple juice and apple wine |
| US4983407A (en) * | 1988-06-22 | 1991-01-08 | Hakodate Winery Ltd. | Process for producing marmelo wines |
| CN104450411A (en) * | 2014-12-31 | 2015-03-25 | 广州市从化顺昌源绿色食品有限公司 | Preparing method for pomelo wine |
| CN106010887A (en) * | 2016-08-11 | 2016-10-12 | 周口师范学院 | Method for preparing honey pomelo fruit wine |
| CN107057960A (en) * | 2017-06-30 | 2017-08-18 | 合肥登方税生物科技有限公司 | A kind of brewing method of grapefruit fruit wine |
| CN108285849A (en) * | 2018-05-02 | 2018-07-17 | 蒙阴县恒东树莓研究所 | A kind of brewing method of raspberry fruit wine |
| CN109929711A (en) * | 2019-04-04 | 2019-06-25 | 湖南省森林植物园 | A kind of black tiger fruit wine of fermented type and its production method |
-
2019
- 2019-10-29 CN CN201911035671.0A patent/CN110669616A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1258438A (en) * | 1985-07-09 | 1989-08-15 | David W.S. Riddell | Process for producing apple juice and apple wine |
| US4983407A (en) * | 1988-06-22 | 1991-01-08 | Hakodate Winery Ltd. | Process for producing marmelo wines |
| CN104450411A (en) * | 2014-12-31 | 2015-03-25 | 广州市从化顺昌源绿色食品有限公司 | Preparing method for pomelo wine |
| CN106010887A (en) * | 2016-08-11 | 2016-10-12 | 周口师范学院 | Method for preparing honey pomelo fruit wine |
| CN107057960A (en) * | 2017-06-30 | 2017-08-18 | 合肥登方税生物科技有限公司 | A kind of brewing method of grapefruit fruit wine |
| CN108285849A (en) * | 2018-05-02 | 2018-07-17 | 蒙阴县恒东树莓研究所 | A kind of brewing method of raspberry fruit wine |
| CN109929711A (en) * | 2019-04-04 | 2019-06-25 | 湖南省森林植物园 | A kind of black tiger fruit wine of fermented type and its production method |
Non-Patent Citations (1)
| Title |
|---|
| 张克俊 等: "《果品贮藏与加工》", 30 September 1991, 山东科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112195083A (en) * | 2020-11-26 | 2021-01-08 | 通化师范学院 | Production method of apple pear distilled liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101690413B1 (en) | Manufacturing method of vinegar using aronia berry | |
| CN112029621A (en) | Method for preparing plum wine by fermentation and plum wine obtained by the method | |
| CN110810679A (en) | Nutritional grape juice and preparation method thereof | |
| CN113637550A (en) | Preparation method of kiwi fruit wine | |
| CN110669616A (en) | Brewing method of grapefruit wine | |
| CN102051301A (en) | Preparation method of pumpkin wine | |
| CN107354059A (en) | A kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine and its processing method | |
| CN112980637A (en) | Preparation method of kiwi fruit-nitraria tangutorum bobr composite fruit wine | |
| CN111234982A (en) | Preparation method of blueberry composite fruit wine | |
| CN101392217A (en) | Water melon wine and brewing method thereof | |
| KR100839790B1 (en) | The mixing vinegar making method contain of egg and diastatic liquid | |
| CN102604772A (en) | Persimmon ice wine and preparation method thereof | |
| CN102212444B (en) | Preparation method of full-juice lichi sweet wine | |
| CN105349364A (en) | Process for making wine from fresh fruits of red raspberry plants | |
| CN106350342A (en) | Preparation method of dried plum wine | |
| CN102212445A (en) | Preparation method of litchi sparkling wine | |
| CN111607473A (en) | Preparation method of fruity grape-mulberry health wine | |
| CN106701433B (en) | Rosa xanthina fruit wine and preparation method thereof | |
| CN108517268A (en) | A kind of production method of yellow peach fruit wine | |
| CN107523456B (en) | Seedless white dry white wine and preparation method thereof | |
| CN107083300A (en) | The brewing method of litchi ice wine | |
| CN115851396A (en) | Fruit wine production process | |
| CN114854519A (en) | Production method of flavored strawberry fruit wine | |
| CN105420018A (en) | Iron-replenishing cherry and blueberry ice wine and preparation method thereof | |
| CN112342108A (en) | Red bean and cowberry fruit wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200110 |
|
| RJ01 | Rejection of invention patent application after publication |