| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_766802ff2e94615e2c615daf957853d5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1dbe4512c573538c26f827462b490c30 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y201-01012
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C2200-01 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-1007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-8243
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C1-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C12-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01H5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-01 |
| filingDate |
2009-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57d64def67c920e980fd4509dd0292d6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f91a2bfda0b84527edd3b853a379a09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36ab5e771bd727cb1317a7f80b68ecce
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3dcd1db0c71271d9344bf98c61d1083
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_32b92a3dfa473f4b44b2a73e3417f4fa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27036f9e393ce3d80888fb325b59e41a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43f4cf225a85b515f8e9c9e0f9215f11 |
| publicationDate |
2018-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EA-029777-B1 |
| titleOfInvention |
BARLEY AND MALTED BEVERAGES WITH LOW DMS CONCENTRATIONS |
| abstract |
The invention provides barley-based beverages characterized by markedly reduced concentrations of dimethyl sulfide (DMS) and / or its precursor S-methyl-L-methionine (SMM) or not containing these compounds. In addition, the invention relates to methods for the production of the above beverages and also to barley plants that can be used in the preparation of such beverages, as well as to other plant products derived from said plants. The use of the invention makes it possible to use improved procedures for the production of beverages with an improved taste profile and also in the long term provides a noticeable reduction in the consumption of thermal energy for the production of beer. |
| priorityDate |
2008-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |