http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-10320250-B4
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e80d6affe4463f2ce6085f308c60b7b8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C12-00 |
| filingDate | 2003-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_32552387310cf505a64e1d48f8ee9df7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b56a2d959663748b86c460295aad9b22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1599a7d12aa7f2b61190ca0ec231742f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aea1ec30935a2393d1d715b6b2a60936 |
| publicationDate | 2006-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-10320250-B4 |
| titleOfInvention | Process for the preparation of a beverage |
| abstract | Process for the preparation of a beverage, preferably beer, partially or wholly from the ingredients malt, hops, yeast and water with an increased xanthohumol content, preferably of at least 1.5 mg / l, in which the steps - Malting - mashing - wort boiling - fermentation be run in this order, wherein at least during or after wort boiling, the addition of the ingredient hops in several temporally spaced hops, preferably in each case different composition, takes place and added at least with the last hoppy hop a hops extract with an increased xanthohumol content is, wherein the respective last hopping of these four Hopfengaben in the cooling time after wort boiling, preferably about halfway down the cooling, and that after boiling and knocking out the wort and a Whirlpoolrast first the hot trub in a hot tub is removed and after further cooling the spice is added to a fourth hop in the spa and finally the removal of the ... |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103141536-A |
| priorityDate | 2003-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.