http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0100338-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_deeb584c45d7464978f974d002d7b4ee |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 1983-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d777a7d3487227e9823bdf5925b6f0cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0928d083938a25dfa025e5bc5d6f0fa1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3603bdda5c8659e944bb07d81003f42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9a03cc14bfd509e3916f8953bfca3e0 |
| publicationDate | 1984-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0100338-A1 |
| titleOfInvention | Process for the preparation of egg-containing drinks |
| abstract | Preparation of egg drinks with a low alcohol and sugar content. The new drinks are prepared by adding a hydrating stabilizer to 100% by weight of pasteurized wine, then 55 to 60% by weight of honey, homogenizing and pasteurizing the mixture, then homogenizing it again with egg yolk stored at a temperature of around 40oC. The alcohol content of the drink is possibly supplemented by adding a refined liquor and if desired it can also be aerated in a closed container with carbon dioxide. The new egg-based drinks have a pleasant refreshing effect, the technology for making these drinks is simple and they can be stored for an extended time without breaking down. |
| priorityDate | 1982-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.