CN110982649A - Multi-grain mixed wine brewing process - Google Patents
Multi-grain mixed wine brewing process Download PDFInfo
- Publication number
- CN110982649A CN110982649A CN201911359590.6A CN201911359590A CN110982649A CN 110982649 A CN110982649 A CN 110982649A CN 201911359590 A CN201911359590 A CN 201911359590A CN 110982649 A CN110982649 A CN 110982649A
- Authority
- CN
- China
- Prior art keywords
- grain
- wine
- mixed
- brewing process
- mixed material
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a multi-grain mixed wine brewing process, which comprises the following steps: 1) selection of raw materials: selecting corn, sorghum, wheat and sweet potato; 2) pretreatment: removing shells or skins of the raw materials, and crushing to obtain crushed materials; 3) grain moistening: soaking the crushed aggregates with warm water to obtain wet crushed aggregates; 4) extracting starch: placing the wetted crushed aggregates and water in a reaction tank for extraction, and centrifugally filtering the obtained extracting solution to obtain a precipitate as a mixed material; 5) steaming and boiling; 6) preparing the Daqu: crushing barley, wheat and peas, adding water, stirring, inoculating yeast, rhizopus, aspergillus and bacteria, and finally shaping to obtain the yeast; 7) mixing and fermenting: adding yeast into the mixed material, and fermenting; 8) and (3) distillation: and distilling the fermented grains to obtain the raw wine. The multi-grain mixed wine brewing process disclosed by the invention can improve the taste of wine and the yield of wine.
Description
Technical Field
The invention relates to a brewing process, in particular to a multi-grain mixed brewing process.
Background
The wine is a culture carrier, and the Chinese wine has long culture history, rich connotation and profound exuberance. As the Chinese wine culture is an organic component of Chinese civilization, the wine almost permeates into various fields such as politics, economy, cultural education, literature and art, social life and the like. In China, wine has become a comprehensive carrier of morality, thought and culture of Chinese people. Therefore, with the rapid development of political, economic, cultural and educational fields, the demand of the society for wine is increasing.
China is one of the earliest countries in the world for brewing wine, and the brewing of wine has a history of thousands of years in China. Brewing refers to the process of producing alcoholic beverages with a certain concentration by microbial fermentation. The brewing comprises the steps of raw material treatment, material preparation, cooking gelatinization, cooling, unstrained spirits mixing, fermentation, liquor steaming and the like.
The characteristics of the wine brewed from different raw materials are different, such as sorghum brewed wine fragrance, corn brewed sweet, wheat brewed coarse, rice brewed pure and barley brewed wine. The characteristics of various raw materials in the multi-grain wine are mutually compensated, so that the wine quality is obviously higher than that of single-grain wine. In addition, after the starch is cooked, the starch is changed into sugar through the action of microbial enzymes, and then the sugar is changed into wine. Therefore, the higher the starch content in the raw material is, the more wine is produced, and therefore, the starch content in the raw material is the fundamental guarantee for improving the wine yield.
Chinese patent document cn201810584792.x, application date 20180607, patent name: a multi-grain wine brewing formula and a production process thereof comprise the following components: sorghum, rice, glutinous rice, wheat, millet and barley; the production process comprises the following steps: preparing raw and auxiliary materials, moistening grits, filling into a steamer and steaming for 2 hours, discharging from the steamer and increasing boiled water, naturally cooling and adding yeast, feeding grains, putting into a pool and four-steamer fermentation for 45 days, discharging from the pool and mixing with fresh grains, filling into the steamer and distilling, fermenting again and distilling again; the produced white spirit is mellow in quality, soft in taste and fresh and long in aftertaste.
The multi-grain wine brewing formula and the production process in the patent literature improve the quality of wine by adding various grains as raw materials and brewing the grains. However, a technical scheme of a multi-grain wine brewing process capable of improving the wine yield and the wine quality is not provided yet.
Disclosure of Invention
The invention aims to provide a multi-grain mixed type wine brewing process for improving the wine yield and the wine quality.
The purpose of the invention is realized by the following technical scheme: a multi-grain mixed wine brewing process comprises the following steps:
1) selection of raw materials: the method comprises the following steps of selecting corn, sorghum, wheat and sweet potato as raw materials for brewing, wherein the raw materials are high in starch content, moderate in protein content, low in fat content and rich in various vitamins and inorganic elements;
2) pretreatment: removing shells or skins of the raw materials, crushing the raw materials to obtain crushed materials, and improving the utilization rate of the raw materials through crushing operation;
3) grain moistening: soaking the crushed aggregates in warm water to gelatinize the crushed aggregates to obtain wet crushed aggregates;
4) extracting starch: putting the wetted crushed materials and water into a reaction tank, adding citric acid to adjust the pH, adding cellulase, extracting substances in the reaction tank, and performing centrifugal filtration on the obtained extracting solution to obtain a precipitate as a mixed material; the extraction of the wetted crushed aggregates can improve the utilization rate of starch contained in the raw materials, thereby improving the yield of wine;
5) and (3) cooking: placing the mixed material on a grain steaming steamer, steaming the mixed material until the mixed material is round, and finally cooling the mixed material; the mixed material is cooked, so that amylase can convert starch into polysaccharide, and meanwhile, the mixed material can kill mixed bacteria;
6) preparing the Daqu: crushing barley, wheat and peas, adding water, stirring to obtain a primary material, inoculating saccharomycetes, rhizopus, aspergillus and bacteria on the primary material to obtain a Daqu pre-product, and baking and shaping the Daqu pre-product to obtain a clear-stubble Daqu, a red-heart Daqu or a post-fire Daqu;
7) mixing and fermenting: adding the yeast into the mixed material under an anaerobic condition to obtain a fermented material, and fermenting the fermented material to obtain fermented grains; because the yeast produces alcohol by anaerobic respiration, and the heat generated by fermentation can further keep the temperature under anaerobic conditions; in addition, the bacteria produce acid under anaerobic condition, and ethyl acetate for improving the aroma of the wine can be produced by the reaction of alcohol and acid;
8) and (3) distillation: and distilling the fermented grains to obtain the final raw wine.
Preferably, the raw materials in the step 1) are as follows by mass percent: 10-20% of corn, 60-65% of sorghum, 10-15% of wheat and 10-25% of sweet potato.
Preferably, the feed-to-liquid ratio of the wetted chaff and water in step 4) is 1: 15.
Preferably, the PH range in the step 4) is 4-4.5; the mass ratio of the cellulase is 0.2-0.3%.
Preferably, the temperature of the extraction in the step 4) is 30-35 ℃; the extraction time is 30-120 min.
Preferably, the cooling in the step 5) is performed in a spread cooling manner.
Preferably, in the step 5), a layer of steamed rice hulls is scattered on the surface of the grain steaming steamer, the mixed material is placed on the rice hulls, then a layer of rice hulls is scattered on the mixed material, the mixed material is steamed to round steam, and finally the mixed material is cooled.
Through above-mentioned technical scheme the rice husk of scattering can reduce with upper strata the lower floor of compounding thereby the viscosity of compounding is convenient for take out of compounding, has reached the effect that promotes the simple operation nature.
Preferably, in the step 6), the primary material is inoculated with saccharomycetes under aerobic conditions, and the saccharomycetes are continuously propagated to obtain a primary product; then inoculating rhizopus, aspergillus and bacteria to the primary product under anaerobic condition to obtain the product before the yeast for making hard liquor.
By adopting the technical scheme, the yeast is inoculated under the aerobic condition, which is favorable for the propagation of the yeast, but the rhizopus can rot the grains under the condition of insufficient anaerobic condition; therefore, after the yeast is fully propagated, anaerobic conditions are provided to inoculate the rhizopus, and the effects of improving the fermentation effect and preventing the grains from rotting are achieved.
The invention has the beneficial effects that:
1. the multi-grain mixed wine brewing process of the invention inoculates saccharomycetes under aerobic condition and makes the saccharomycetes fully propagate, then inoculates rhizopus, aspergillus and bacteria under anaerobic condition, thereby not only providing favorable aerobic condition for propagation of saccharomycetes, but also preventing the raw materials from being rotten due to the rhizopus caused by insufficient anaerobic condition, and achieving the effect of improving the wine quality
2. According to the multi-grain mixed wine brewing process, the starch in the raw materials is extracted, the utilization rate of the starch in the raw materials is improved, and the wine yield is increased as the amount of the starch is increased, so that the effect of increasing the wine yield of the wine brewing process is achieved.
3. According to the multi-grain mixed wine brewing process, the rice hulls are uniformly spread on the surface of the grain steaming steamer and the surface of the mixed material, so that the viscosity of the mixed material is reduced, the mixed material is convenient to take out, and the effect of improving the convenience of the process is achieved.
Detailed Description
The technical solutions of the present invention are described in further detail below, but the scope of the present invention is not limited to the following.
Example 1
1. A multi-grain mixed wine brewing process is characterized in that: the method comprises the following steps:
1) selection of raw materials: the following raw materials are selected: 15kg of corn, 65kg of sorghum, 10kg of wheat and 10kg of sweet potato;
2) pretreatment: removing the shell or the outer skin of the raw material, crushing the raw material and sieving the crushed raw material by a 40-mesh sieve to obtain crushed materials;
3) grain moistening: soaking the crushed aggregates in warm water at 65 ℃ to obtain wet crushed aggregates;
4) extracting starch: putting the wetted crushed materials and water with the material-liquid ratio of 1:15 into a reaction tank, adding citric acid to adjust the pH to 4.2, adding cellulase with the mass ratio of 0.3%, extracting the substances in the reaction tank for 60min at the temperature of 30 ℃, and centrifugally filtering the obtained extracting solution to obtain a precipitate as a mixed material;
5) and (3) cooking: spreading a layer of steamed rice hulls on the surface of a grain steaming steamer, placing a mixed material on the rice hulls, spreading a layer of rice hulls on the mixed material, finally steaming the mixed material to be round steam, and cooling the mixed material in a spreading and cooling mode;
6) preparing the Daqu: crushing 5kg of barley, 2kg of wheat and 2kg of peas, adding water, stirring to obtain a primary material, inoculating saccharomycetes to the primary material under an aerobic condition, and continuously propagating the saccharomycetes for 3 hours to obtain a primary product; then inoculating rhizopus, aspergillus and bacteria to the primary product under anaerobic condition to obtain a product before yeast making; finally, baking and shaping the product before the Daqu for 2 hours to obtain 3 parts of the clean-stubble Daqu, 7 parts of the red-heart Daqu and 5 parts of the after-fire Daqu;
7) mixing and fermenting: adding the yeast into the mixed material under an anaerobic condition to obtain a fermented material, and fermenting to obtain fermented grains;
8) and (3) distillation: and distilling the fermented grains to obtain the final raw wine.
Test effects
1. In order to verify the improvement of the wine yield and the wine quality by the multi-grain mixed type wine brewing process, a comparison experiment is carried out. The experiment was divided into an experimental group and a control group, and the brewed wine was subjected to composition analysis and evaluation of bouquet. Wherein the experimental group employed the brewing process of example 1, and the control group employed all the steps except step 4) of example 1.
As shown in the following table, it was found that the alcohol content of the obtained alcohol was not affected by the brewing process of example 1; but the starch content of the wine is reduced by 4.16 percent, which shows that the method can promote the full fermentation of the starch; meanwhile, the content of the ethyl acetate is improved by 2.12 percent, and the wine yield is improved by 14.15 percent.
Therefore, the multi-grain mixed type wine brewing process can fully ferment starch without influencing the alcohol content, and improve the aroma and the wine yield of the wine.
2. In order to verify the effect of preventing the grains from decaying in the multi-grain mixed type wine brewing process, a comparison experiment is carried out. The experiment was divided into an experimental group and a control group, and the amount of putrefactive raw material after fermentation was analyzed. Wherein the experimental group employed the brewing process of example 1, and the control group employed the same procedure as in example 1 except that the initial material was inoculated with yeast, rhizopus, aspergillus, and bacteria simultaneously and the yeast was propagated.
As shown in the following table, it was found that the total amount of rotten raw materials was reduced by 7.81% when brewing was performed by the process of example 1.
Therefore, the multi-grain mixed wine brewing process can effectively reduce the corruption of the raw materials during fermentation, and achieves the effect of improving the quality of wine.
In conclusion, the multi-grain mixed wine brewing process can fully ferment starch without influencing the alcohol content, and improve the quality and the yield of the wine.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. A multi-grain mixed wine brewing process is characterized in that: the method comprises the following steps:
1) selection of raw materials: selecting corn, sorghum, wheat and sweet potato as raw materials for brewing wine;
2) pretreatment: removing shells or skins of the raw materials, and crushing the raw materials to obtain crushed materials;
3) grain moistening: soaking the crushed aggregates in warm water to obtain wet crushed aggregates;
4) extracting starch: placing the wetted crushed materials and water into a reaction tank, adding citric acid to adjust the pH, adding cellulase, extracting substances in the reaction tank, performing centrifugal filtration on the obtained extracting solution, and taking a precipitate as a mixed material;
5) and (3) cooking: placing the mixed material on a grain steaming steamer, steaming the mixed material until the mixed material is round, and finally cooling the mixed material;
6) preparing the Daqu: crushing barley, wheat and peas, adding water, stirring to obtain a primary material, inoculating saccharomycetes, rhizopus, aspergillus and bacteria on the primary material to obtain a Daqu pre-product, and baking and shaping the Daqu pre-product to obtain a clear-stubble Daqu, a red-heart Daqu or a post-fire Daqu;
7) mixing and fermenting: under the anaerobic condition, adding the yeast starter into the mixed material to obtain a fermented material, and fermenting the fermented material to obtain fermented grains;
8) and (3) distillation: and distilling the fermented grains to obtain the final raw wine.
2. The multi-grain mixed wine brewing process according to claim 1, characterized in that: the raw materials in the step 1) are as follows by mass percent: 10-20% of corn, 60-65% of sorghum, 10-15% of wheat and 10-25% of sweet potato.
3. The multi-grain mixed wine brewing process according to claim 1, characterized in that: the feed-liquid ratio of the wetted crushed aggregates to the water in the step 4) is 1: 15.
4. The multi-grain mixed wine brewing process according to claim 1, characterized in that: the PH range in the step 4) is 4-4.5; the mass ratio of the cellulase is 0.2-0.3%.
5. The multi-grain mixed wine brewing process according to claim 1, characterized in that: the extraction temperature in the step 4) is 30-35 ℃; the extraction time is 30-120 min.
6. The multi-grain mixed wine brewing process according to claim 1, characterized in that: and 5) cooling in a spreading cooling mode.
7. The multi-grain mixed wine brewing process according to claim 1, characterized in that: in the step 5), a layer of steamed rice hulls is scattered on the surface of the grain steaming steamer, the mixed material is placed on the rice hulls, then a layer of rice hulls is scattered on the mixed material, the mixed material is steamed to be round steam, and finally the mixed material is cooled.
8. The multi-grain mixed wine brewing process according to claim 1, characterized in that: in the step 6), inoculating saccharomycetes to the primary material under aerobic condition, and continuously propagating the saccharomycetes to obtain a primary product; then inoculating rhizopus, aspergillus and bacteria to the primary product under anaerobic condition to obtain the product before the yeast for making hard liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911359590.6A CN110982649A (en) | 2019-12-25 | 2019-12-25 | Multi-grain mixed wine brewing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911359590.6A CN110982649A (en) | 2019-12-25 | 2019-12-25 | Multi-grain mixed wine brewing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110982649A true CN110982649A (en) | 2020-04-10 |
Family
ID=70076916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911359590.6A Pending CN110982649A (en) | 2019-12-25 | 2019-12-25 | Multi-grain mixed wine brewing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110982649A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101353674A (en) * | 2008-09-02 | 2009-01-28 | 上海天之冠可再生能源有限公司 | Starch alcohol fermentation method |
| CN102242157A (en) * | 2011-05-30 | 2011-11-16 | 河南天冠企业集团有限公司 | Method for producing alcohol with wheat starch |
| CN103146528A (en) * | 2013-03-18 | 2013-06-12 | 山西杏花村汾酒厂股份有限公司 | Production process of multi-grain Fenjiu |
| CN103740523A (en) * | 2013-12-11 | 2014-04-23 | 河南省傅潭酒业有限公司 | Special yeast for sesame flavor liquor and preparation process thereof |
| CN105420031A (en) * | 2016-01-08 | 2016-03-23 | 袁建国 | Method for improving baijiu quality through biocatalysis of fat |
| CN106434790A (en) * | 2016-08-31 | 2017-02-22 | 安徽紫山农业科技有限公司 | Method for extracting natural product from starch |
| CN108441396A (en) * | 2018-06-07 | 2018-08-24 | 程可 | A kind of more grain wine brewing formula and processing technologies |
-
2019
- 2019-12-25 CN CN201911359590.6A patent/CN110982649A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101353674A (en) * | 2008-09-02 | 2009-01-28 | 上海天之冠可再生能源有限公司 | Starch alcohol fermentation method |
| CN102242157A (en) * | 2011-05-30 | 2011-11-16 | 河南天冠企业集团有限公司 | Method for producing alcohol with wheat starch |
| CN103146528A (en) * | 2013-03-18 | 2013-06-12 | 山西杏花村汾酒厂股份有限公司 | Production process of multi-grain Fenjiu |
| CN103740523A (en) * | 2013-12-11 | 2014-04-23 | 河南省傅潭酒业有限公司 | Special yeast for sesame flavor liquor and preparation process thereof |
| CN105420031A (en) * | 2016-01-08 | 2016-03-23 | 袁建国 | Method for improving baijiu quality through biocatalysis of fat |
| CN106434790A (en) * | 2016-08-31 | 2017-02-22 | 安徽紫山农业科技有限公司 | Method for extracting natural product from starch |
| CN108441396A (en) * | 2018-06-07 | 2018-08-24 | 程可 | A kind of more grain wine brewing formula and processing technologies |
Non-Patent Citations (2)
| Title |
|---|
| 方靖等: "无酵母生淀粉酒精发酵的研究", 《食品与发酵工业》 * |
| 黄宇彤等: "玉米原料酒精高浓度发酵中间试验的研究", 《天津轻工业学院学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960639B (en) | A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy | |
| CN110894444A (en) | Multi-grain rice-flavor liquor and brewing process thereof | |
| CN111117901B (en) | Microbial compound inoculant and preparation method and application thereof | |
| CN109486645B (en) | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain | |
| CN109468211B (en) | Production process for brewing mature vinegar from glutinous sorghum | |
| CN104560585A (en) | Production process of strong aromatic white wine | |
| CN110205233B (en) | Raw material solid-state brewing process of vinegar and brewed vinegar | |
| JP2019517276A (en) | Process for producing grape-flavored sweet wine and grape-flavored sweet wine | |
| CN114317170A (en) | Double-round fermentation process for white spirit | |
| KR101750110B1 (en) | A rice wine containing sweet potato and producing method thereof | |
| JP4503002B2 (en) | Manufacturing method of plum spirits | |
| KR20100012727A (en) | Method for preparing takju using germinated rice seed and method for preparing sparkling takju using the same | |
| CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
| JP2001321154A (en) | Liquid koji and method for producing sake using the same | |
| CN105779239B (en) | A kind of new method producing liquor bran koji | |
| CN111621399A (en) | Vinegar brewing method with high clarity and high dietary fiber content | |
| CN111040914A (en) | Brewing method of vintage white spirit | |
| CN101701170B (en) | Processing method of asparagus and peach wine | |
| KR20150059447A (en) | The method of manufacturing an alcohol | |
| CN109486587A (en) | A kind of formula and preparation method thereof of honey grain neutral spirit | |
| CN110982649A (en) | Multi-grain mixed wine brewing process | |
| CN105441291B (en) | A kind of mixed-flavouring liquor and preparation method thereof | |
| CN110603314A (en) | Saccharified solution, method for producing saccharified solution, food and drink, distillate for whisky, and whisky | |
| CN112625835A (en) | Process for making strontium-rich wine | |
| CN111154586A (en) | Agilawood type strong aromatic 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: 20200410 |
|
| RJ01 | Rejection of invention patent application after publication |