http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0975736-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bff169fc446e36fe29dbbeeacd32c45e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C9-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C3-08 |
| filingDate | 1998-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c575a9cc23f12d139e737dbb1c62a547 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_692d33bfd38c59123a516d031aa1c267 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_967c3e4d92a97a8322d7dd39317e748a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76bf009c3079351b9d4a02cc4d87450a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c665dc944729b839b67acff7afd02ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e40e58aaec131b550b987214d680d5f3 |
| publicationDate | 2000-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0975736-A1 |
| titleOfInvention | Post-fermentation hop flavors and methods |
| abstract | The isolation and characterization of a group of odorless and non-volatile glycosides from extracted hops (hop solids which have been previously extracted with non-polar solvents) is disclosed. These glycosides are water soluble and consist of a group of aromatic compounds conjugated to mono-, di-, and trisaccharides. These glycosides are responsible for the formation of kettle hop flavor and taste through both chemical and biological transformations. When these glycosides are transformed, they yield an essence and flavorant which imparts a kettle hop flavor and taste when the essence and flavorant is added to an unhopped beer. These kettle hop flavor essences and flavorants provide economy, consistency, flexibility, quality, and convenience to the brewing process because only one unhopped wort is required to brew a stock of unhopped beer. The unhopped beer can then be dosed with the desired amount of kettle hop flavor essence and flavorant. |
| priorityDate | 1997-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 318.