CN1687354A - Method for preparing grape wine (Musailesi) - Google Patents
Method for preparing grape wine (Musailesi) Download PDFInfo
- Publication number
- CN1687354A CN1687354A CN 200510071802 CN200510071802A CN1687354A CN 1687354 A CN1687354 A CN 1687354A CN 200510071802 CN200510071802 CN 200510071802 CN 200510071802 A CN200510071802 A CN 200510071802A CN 1687354 A CN1687354 A CN 1687354A
- Authority
- CN
- China
- Prior art keywords
- vitis viniferae
- sucus vitis
- musailesi
- grape
- grape wine
- 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
Abstract
The present invention relates to one kind of grape wine-MuSaiLeSi preparation method, it is the Xinjiang Uigur clansman's traditional good wine for distinguished guest. This invention goal provides one kind of craft step and the craft parameter which with reasonable design, good quality, stable indigenous grape wine (MuSaiLeSi)'s preparation method. The technical plan's main point is: 1. Raw material must be fresh which is clean and the sugar content achieves 20% above the red grape. 2. The heating and condensing temperature must between 90 Deg. C and 100 Deg. C, otherwise wasts time and smells strange. 3. When condensing and slowing the speed, the concentration of sugar must between 240 g/L and 270 g/L, otherwise appears that the liquor precision is insufficient, easy to appear depreciation or too thick that not easy to ferment and so on. 4. Fermentation temperature must maintain at 20 Deg. C - 35 Deg. C, otherwise appears not easy to ferment or the acidity rising. 5. Stipulated the ingredient and the proportion, if the ingredient was reduced to 0.01%, there will less taste of liquor, or too many that only can be prepared for medicine, which is not suit to drink for people. 6. Stipulated the finished product's sugar concentration, the liquor precision, the acidity and so on.
Description
Technical field
The present invention relates to a kind of preparation method of native wine, be meant the preparation method of a kind of homemade wine (Musailesi) especially.
Background technology
Musailesi is to be a kind of wine kind with national characters that main raw material is made with the Sucus Vitis viniferae, and it is the distinctive traditional good wine that is used for entertaining distinguished guests of Xinjiang Uygur, and Musailesi is the dimension language title of this good wine.The existing method that is used to prepare Musailesi among the people is varied, has nothing in common with each other, and has their own characteristics each: but the existing method for preparing Musailesi exists production craft step and process parameters design is unreasonable, the defective that quality product can't guarantee.
Summary of the invention
The purpose of this invention is to provide a kind of processing step and process parameters design rationally, the preparation method of good product quality, stable grape wine (Musailesi).
The object of the present invention is achieved like this, and the preparation method of a kind of grape wine (Musailesi) may further comprise the steps:
1. getting fresh sophisticated grape clears up after clean and squeezes the juice.
2. will go up the Sucus Vitis viniferae produced of step and under 90 ℃-100 ℃ temperature, heat and concentrate, and till the pol of Sucus Vitis viniferae reaches 240g/L-270g/L, in the process of heating, need at any time the foam of Sucus Vitis viniferae surface generation to be got rid of.When heating concentrated, will prepare burden pilose antler, Stigma Croci, cloves of the ratio with 0.1 ‰ was 1/3 usefulness bundle and gets up to put into and heating spissated Sucus Vitis viniferae.
3. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid.
4. fermentation: fermentation can utilize wherein a kind of of following three kinds of methods:
Fermentation process one, to go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature that makes the Sucus Vitis viniferae in the fermentation is between 20 ℃ of-35 ℃ of degree all the time, this method is suitable for relatively exsiccant area of weather, makes in this way and will pay special attention to controlled temperature;
Fermentation process two: after will be Sucus Vitis viniferae compression cooling canned, the ratio with 2 percent be poured this kind grape wine (Musailesi) that performed in the past into the inside stirring and is got final product;
Fermentation process three: after will be Sucus Vitis viniferae compression cooling canned, in the same old way can obtain my described grape wine (Musailesi) by the red wine fermented yeast.
Fermenting speed occurring with first method slowly also can mend with wherein a kind of of second, third kind method.
5. the Sucus Vitis viniferae in the fermentor tank becomes the lather collapse, the wine sound that produce because of fermentation on clear, the liquid level and also disappears, and the inside and outside temperature difference of fermentor tank shows that then the Sucus Vitis viniferae in the fermentor tank has fermented when also disappearing.
6. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is finished product grape wine (Musailesi).
Aforementioned fermentor tank is terrine, porcelain jar, wards off and support jar or stainless cylinder of steel.
The invention has the beneficial effects as follows, the grape wine (Musailesi) that uses this method to prepare has the characteristics that outward appearance is good, delicious, the quality homogeneity is good of product, and it compared with prior art has, and preparation technology is simple, flow process short, the characteristics of constant product quality.
Embodiment
Below in conjunction with embodiment the present invention is further described.
A kind of preparation method of fermented grape juice drink, it may further comprise the steps:
1. getting fresh sophisticated grape clears up after clean and squeezes the juice.
2. will go up the Sucus Vitis viniferae produced of step and under 90 ℃-100 ℃ temperature, heat and concentrate, and till the pol of Sucus Vitis viniferae reaches 240g/L-270g/L, in the process of heating, need at any time the foam of Sucus Vitis viniferae surface generation to be got rid of.In heat-processed, need to measure with saccharometer every now and then the sugar degree of Sucus Vitis viniferae.When heating concentrated, will prepare burden pilose antler, Stigma Croci, cloves of the ratio with 0.1 ‰ was 1/3 usefulness bundle and gets up to put into and heating spissated Sucus Vitis viniferae, can also put into a spot of pigeon blood.
3. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid.
4. fermentation: fermentation can utilize wherein a kind of of following three kinds of methods:
Fermentation process one, to go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature that makes the Sucus Vitis viniferae in the fermentation is between 20 ℃ of-35 ℃ of degree all the time, this method is suitable for relatively exsiccant area of weather, makes in this way and will pay special attention to controlled temperature;
Fermentation process two: after will be Sucus Vitis viniferae compression cooling canned, the ratio with 2 percent be poured this kind grape wine (Musailesi) that performed in the past into the inside stirring and is got final product, and can obtain grape wine (Musailesi) in this way in the same old way.
Fermentation process three: after will be Sucus Vitis viniferae compression cooling canned, in the same old way can obtain my described grape wine (Musailesi) by the red wine fermented yeast.
Fermenting speed occurring with first method slowly also can mend with wherein a kind of of second, third kind method.Fermentor tank is difficult for overfill, and fermentor tank is terrine, porcelain jar, wards off and support jar or stainless cylinder of steel; Sucus Vitis viniferae in the fermentor tank is in the process of fermentation, and the temperature of Sucus Vitis viniferae can rise, and can produce a lot of bubbles in the Sucus Vitis viniferae, and send the i.e. wine sound of sound, and it is muddy that Sucus Vitis viniferae can become, and fermenting process can be transformed into the sugar moieties in the Sucus Vitis viniferae alcohol and acid.
5. the Sucus Vitis viniferae in the fermentor tank becomes the lather collapse, the wine sound that produce because of fermentation on clear, the liquid level and also disappears, and the inside and outside temperature difference of fermentor tank shows that then the Sucus Vitis viniferae in the fermentor tank has fermented when also disappearing.
6. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is finished product grape wine (Musailesi).Last art precipitation can be centrifugation, staticly settle, freezing staticly settling and/or the chemical agent aids precipitation.So-called freezing staticly settling is meant that the Sucus Vitis viniferae that will ferment cools to below 0 ℃ and precipitates; So-called chemical agent fear helps precipitation to be meant to add 200 grams-300 gram tannic acids and 300 grams-500 gram gelatin by Sucus Vitis viniferae per ton condenses insolubles in the Sucus Vitis viniferae to accelerate a kind of intermediate processing of sedimentation speed and precipitation quality, determine to add the amount of using tannic acid and gelatin by above-mentioned amount ranges earlier during concrete operations, as taking by weighing 200 gram tannic acids and 300 gram gelatin respectively, 250 gram tannic acids and 400 gram gelatin or 300 gram tannic acids and 500 gram gelatin, respectively tannic acid is separated into the aqueous solution deeply with gelatin with boiling water again, elder generation adds the tannic acid aqueous solution in the Sucus Vitis viniferae and stirs then, add aqueous gelatin solution in the Sucus Vitis viniferae again and stir, the Sucus Vitis viniferae that will be added with tannic acid and gelatin at last leaves standstill and/or centrifugation.
Practice shows, when the middle sugar degree 2%～5% of above-mentioned finished product grape wine (Musailesi), ethanol content are 12%-15%, its mouthfeel the best when acid component content is 6-8%; So when the index of above-mentioned finished product grape wine (Musailesi) does not reach above-mentioned standard, can also come it is allocated, in general can both reach These parameters with granulated sugar, water and/or Sucus Vitis viniferae.
For the color and luster of grape wine (Musailesi) that the present invention is made bright-coloured more tempting, before heating and grape fruitade, can also dye to Sucus Vitis viniferae with the colored water that has color, colored water can be to boil the red grape severe edema due to hypofunction of the spleen, boil purple mulberry fruit solid carbon dioxide or separate the water of pigment deeply, wherein boiling the red grape severe edema due to hypofunction of the spleen is to make after the red grape skin after squeezing the juice is added poach 1-1.5 hour, amount of water is crossed the red grape skin for well with water logging, adds water and takes fiery time-consuming too much.
Embodiment 1:
1. getting fresh sophisticated grape clears up after clean and squeezes the juice;
2. will go up the Sucus Vitis viniferae produced of step and under 90 ℃-100 ℃ temperature, heat and concentrate, and till the pol of Sucus Vitis viniferae reaches 240g/L, in the process of heating, need at any time the foam of Sucus Vitis viniferae surface generation to be got rid of;
3. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid;
4. fermentation: fermentation can utilize wherein a kind of of following three kinds of methods:
Fermentation process one, to go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature that makes the Sucus Vitis viniferae in the fermentation is between 20 ℃ of-35 ℃ of degree all the time, this method is suitable for relatively exsiccant area of weather, makes in this way and will pay special attention to controlled temperature;
Fermentation process two: after will be Sucus Vitis viniferae compression cooling canned, the ratio with 2 percent be poured this kind grape wine (Musailesi) that performed in the past into the inside stirring and is got final product;
Fermentation process three: after will be Sucus Vitis viniferae compression cooling canned, in the same old way can obtain my described grape wine (Musailesi) by the red wine fermented yeast;
Fermenting speed occurring with first method slowly also can mend with wherein a kind of of second, third kind method;
5. the Sucus Vitis viniferae in the fermentor tank becomes the lather collapse, the wine sound that produce because of fermentation on clear, the liquid level and also disappears, and the inside and outside temperature difference of fermentor tank shows that then the Sucus Vitis viniferae in the fermentor tank has fermented when also disappearing;
6. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is finished product grape wine (Musailesi).
Embodiment 2:
1. getting fresh sophisticated grape clears up after clean and squeezes the juice;
2. will go up the Sucus Vitis viniferae produced of step and under 90 ℃-100 ℃ temperature, heat and concentrate, and till the pol of Sucus Vitis viniferae reaches 250g/L, in the process of heating, need at any time the foam of Sucus Vitis viniferae surface generation to be got rid of.
All the other steps are the same with embodiment 1.
Embodiment 3:
1. getting fresh sophisticated grape clears up after clean and squeezes the juice;
2. will go up the Sucus Vitis viniferae produced of step and under 90 ℃-100 ℃ temperature, heat and concentrate, and till the pol of Sucus Vitis viniferae reaches 270g/L, in the process of heating, need at any time the foam of Sucus Vitis viniferae surface generation to be got rid of;
All the other steps are the same with embodiment 1.
Embodiment 4:
1. getting fresh sophisticated red grape clears up after clean and squeezes the juice;
2. will go up add in the Sucus Vitis viniferae produced of step volume be Sucus Vitis viniferae total amount 1/3 boil the red grape severe edema due to hypofunction of the spleen;
3. will go up the Sucus Vitis viniferae produced of step and under 90 ℃-100 ℃ temperature, heat and concentrate, and till the pol of Sucus Vitis viniferae reaches 260g/L, in the process of heating, need at any time the foam of Sucus Vitis viniferae surface generation to be got rid of;
4. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid;
5. fermentation: fermentation can utilize wherein a kind of of following three kinds of methods:
Fermentation process one, to go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature that makes the Sucus Vitis viniferae in the fermentation is between 20 ℃ of-35 ℃ of degree all the time, this method is suitable for relatively exsiccant area of weather, makes in this way and will pay special attention to controlled temperature;
Fermentation process two: after will be Sucus Vitis viniferae compression cooling canned, the ratio with 2 percent be poured this kind grape wine (Musailesi) that performed in the past into the inside and is stirred and get final product, and can obtain described grape wine (Musailesi) in person in this way in the same old way;
Fermentation process three: after will be Sucus Vitis viniferae compression cooling canned, in the same old way can obtain my described grape wine (Musailesi) by the red wine fermented yeast.
Fermenting speed occurring with first method slowly also can mend with wherein a kind of of second, third kind method.
6. the Sucus Vitis viniferae in the fermentor tank becomes the lather collapse, the wine sound that produce because of fermentation on clear, the liquid level and also disappears, and the inside and outside temperature difference of fermentor tank shows that then the Sucus Vitis viniferae in the fermentor tank has fermented when also disappearing.
7. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is finished product grape wine (Musailesi).
Claims (9)
1. the preparation method of a grape wine (Musailesi) is characterized in that it may further comprise the steps:
1. getting fresh sophisticated grape clears up after clean and squeezes the juice;
2. will go up the Sucus Vitis viniferae produced of step heats under 90 ℃-100 ℃ temperature and concentrates, till the pol of Sucus Vitis viniferae reaches 240g/L-270g/L, the foam that needs at any time the Sucus Vitis viniferae surface to be produced in the process of heating is got rid of, when heating concentrates, be 1/3 usefulness bundle and get up to free product and put into and heat spissated Sucus Vitis viniferae with will prepare burden pilose antler, Stigma Croci, cloves of 0.1 ‰ ratios;
3. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid;
4. fermentation: fermentation can utilize wherein a kind of of following three kinds of methods:
Fermentation process one, to go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature that makes the Sucus Vitis viniferae in the fermentation is between 20 ℃ of-35 ℃ of degree all the time, this method is suitable for relatively exsiccant area of weather, makes in this way and will pay special attention to controlled temperature;
Fermentation process two: after will be Sucus Vitis viniferae compression cooling canned, the ratio with 2 percent be poured this kind grape wine (Musailesi) that performed in the past into the inside stirring and is got final product;
Fermentation process three: after will be Sucus Vitis viniferae compression cooling canned, in the same old way can obtain my described this kind grape wine (Musailesi) by the red wine fermented yeast;
Fermenting speed occurring with first method slowly also can mend with wherein a kind of of second, third kind method;
5. the Sucus Vitis viniferae in the fermentor tank becomes the lather collapse, the wine sound that produce because of fermentation on clear, the liquid level and also disappears, and the inside and outside temperature difference of fermentor tank shows that then the Sucus Vitis viniferae in the fermentor tank has fermented when also disappearing;
6. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is finished product grape wine (Musailesi).
2. the preparation method of a kind of grape wine according to claim 1 (Musailesi), it is characterized in that in, fermentor tank is terrine, porcelain jar, enamel pot or stainless cylinder of steel.
3. the preparation method of a kind of grape wine according to claim 1 (Musailesi) is characterized in that, can also dye to Sucus Vitis viniferae with the colored water that has color before heating and grape fruitade.
4. the preparation method of a kind of grape wine according to claim 3 (Musailesi) is characterized in that, described colored water can be to boil the red grape severe edema due to hypofunction of the spleen, boil purple mulberry fruit solid carbon dioxide or be dissolved with the water of pigment.
5. the preparation method of a kind of grape wine according to claim 4 (Musailesi) is characterized in that, boiling the red grape severe edema due to hypofunction of the spleen is to make after the red grape skin after squeezing the juice is added poach 1-1.5 hour.
6. the preparation method of a kind of grape wine according to claim 1 (Musailesi) is characterized in that, the alcohol in the wine is to produce in the Sucus Vitis viniferae spontaneous fermentation process fully, does not add by chemical technology to produce next alcohol.
7. the preparation method of a kind of grape wine according to claim 1 (Musailesi) is characterized in that, the precipitation of step described in 6. can be centrifugation, staticly settle, freezing staticly settling and/or the chemical agent aids precipitation.
8. the preparation method of a kind of grape wine according to claim 7 (Musailesi) is characterized in that, described freezing staticly settling is meant that the Sucus Vitis viniferae that will ferment cools to below 0 ℃ and precipitates.
9. the preparation method of a kind of grape wine according to claim 7 (Musailesi), it is characterized in that, described chemical agent aids precipitation is meant that adding 200 amounts that restrain-300 gram tannic acids and 300 grams-500 gram gelatin by Sucus Vitis viniferae per ton earlier measures tannic acid and gelatin respectively, with boiling water tannic acid and gelatin are dissolved into the aqueous solution respectively again, elder generation adds Sucus Vitis viniferae with the tannic acid aqueous solution and stirs then, add aqueous gelatin solution in the Sucus Vitis viniferae again and stir, the Sucus Vitis viniferae that will be added with tannic acid and gelatin at last leaves standstill and/or centrifugation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510071802 CN1687354A (en) | 2005-05-24 | 2005-05-24 | Method for preparing grape wine (Musailesi) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510071802 CN1687354A (en) | 2005-05-24 | 2005-05-24 | Method for preparing grape wine (Musailesi) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1687354A true CN1687354A (en) | 2005-10-26 |
Family
ID=35305396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510071802 Pending CN1687354A (en) | 2005-05-24 | 2005-05-24 | Method for preparing grape wine (Musailesi) |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1687354A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864351A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Fructose-free blueberry wine and preparation method thereof |
| CN102311898A (en) * | 2011-09-20 | 2012-01-11 | 新疆恒丰糖业有限公司 | Decocted wine with ethnic flavor |
| CN103266033A (en) * | 2013-06-14 | 2013-08-28 | 王计平 | Thermal condensation grape wine and production method thereof |
| CN103834520A (en) * | 2014-02-21 | 2014-06-04 | 沈金跃 | Grape healthcare wine |
| CN103881867A (en) * | 2014-03-24 | 2014-06-25 | 山东省蚕业研究所 | Preparation method of mulberry fruit wine |
| CN106995761A (en) * | 2017-05-27 | 2017-08-01 | 威龙葡萄酒股份有限公司 | A kind of sweet wine brewing method |
-
2005
- 2005-05-24 CN CN 200510071802 patent/CN1687354A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864351A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Fructose-free blueberry wine and preparation method thereof |
| CN101864351B (en) * | 2010-06-25 | 2012-05-09 | 裴光泰 | Fructose-free blueberry wine and preparation method thereof |
| CN102311898A (en) * | 2011-09-20 | 2012-01-11 | 新疆恒丰糖业有限公司 | Decocted wine with ethnic flavor |
| CN103266033A (en) * | 2013-06-14 | 2013-08-28 | 王计平 | Thermal condensation grape wine and production method thereof |
| CN103834520A (en) * | 2014-02-21 | 2014-06-04 | 沈金跃 | Grape healthcare wine |
| CN103881867A (en) * | 2014-03-24 | 2014-06-25 | 山东省蚕业研究所 | Preparation method of mulberry fruit wine |
| CN103881867B (en) * | 2014-03-24 | 2016-05-18 | 山东省蚕业研究所 | A kind of preparation method of mulberry fruit wine |
| CN106995761A (en) * | 2017-05-27 | 2017-08-01 | 威龙葡萄酒股份有限公司 | A kind of sweet wine brewing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101760378B (en) | Method for producing compound rum from sugarcane juice and sugarcane molasses | |
| CN103385518B (en) | Seabuckthorn-snow daisy fruit vinegar beverage and preparation method thereof | |
| CN102286321B (en) | Production method and product of fermentation type wampee wine | |
| CN1687354A (en) | Method for preparing grape wine (Musailesi) | |
| CN102021102A (en) | Brewing process of apple unblended wine and preparation method of apple unblended series wine | |
| CN1172851A (en) | Fruit wine contiuous production technology | |
| CN102604795B (en) | Preparation method of Malus micromalus brandy | |
| CN107541405A (en) | A kind of fermented type tea wine technique | |
| CN1931991A (en) | Glutinous rice fruit wine and its prepn process | |
| CN102161953B (en) | Preparation process of fresh asparagus wine | |
| CN107245423B (en) | Production method of Haihong sweet wine | |
| CN108715777A (en) | A kind of health dry red brewing method for grape wine in plateau | |
| CN1958769A (en) | Method for preparing fermentative peach wine | |
| CN1683495A (en) | Chinese wolfberry brandy and its producing method | |
| CN1928052A (en) | Fresh Chinese data red wine and preparing process thereof | |
| CN1958768A (en) | Method for preparing fermentative apricotine | |
| CN101280254A (en) | Brewing method of health-care beer | |
| CN104388234A (en) | Low-alcohol sparkling grape juice beverage and preparation method thereof | |
| CN106635651A (en) | Prunus divaricata sparkling wine | |
| CN1876793A (en) | Lemon wine and preparation method thereof | |
| CN103013845A (en) | Pichia kluyveri var.kluyveri strain, culture method and application thereof | |
| CN102450715B (en) | Beverage with sobering function | |
| CN111621379A (en) | Production method of strong-flavor sugarcane wine | |
| CN1314794C (en) | Method for reverse osmosis preparation of alcohol-free beer | |
| CN104498259A (en) | Method for producing blended rum by utilizing molasses |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |