Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e100211c4577df5869c08feca0b57cd9 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-14 |
filingDate |
1996-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d069a6637991dbd6a397ec6891d564d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d2d5f47dd8f80a7adcdede1eb2db23b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93ad3c7f403336b238739b8ba287cc28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3fddeee034da7f29706a291dd430a571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_309319815fa6d39b2a88257c92b96901 |
publicationDate |
1996-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CA-2171650-A1 |
titleOfInvention |
Method of producing a malt beverage having improved flavor and improved flavor stability |
abstract |
A method of producing a non-alcoholic malt beverage having improved flavor and long-term flavor stability. A non-alcoholic malt beverage is contacted with yeast, either in a batch process in which the yeast is admixed with the non-alcoholic malt beverage, or by passing the non-alcoholic malt beverage through a column of immobilized yeast, to reduce the stale flavor carbon-yls to flavor inactive alcohols. The yeast is then removed from the non-alcoholic malt beverage and the beverage is then processed and packaged using conven-tional techniques. |
priorityDate |
1995-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |