http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2500253-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3a48f72c15982212c3269e3709885690 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2012-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d61caf327813d857c6dd4f3ebee2cae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0746f08eaf96a74e20f004b8eae8e983 |
| publicationDate | 2013-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-2500253-A |
| titleOfInvention | Wine substitute beverage with rhubarb juice |
| abstract | A drink having organoleptic properties of wine comprising a blend of at least one fruit juice with rhubarb juice, the rhubarb juice making up between 3 and 60% by volume of the drink. The drink may have a Brix to acid ratio to 5 to 15. The drink may preferably comprise either (i) 40-60% apple juice and 40-60% rhubarb juice; (ii) 40-60% strawberry juice, 20-40% raspberry juice, 10-30% apple juice and 1-10% rhubarb juice; or (iii) 30-60% blackcurrent, 24-40% apple juice and 20-36% rhubarb juice. The fruit juices may be pulp free and the drink may be carbonated. The drink may comprise additional ingredients selected from ascorbic acid, herbs, spices, honey, hops and vegetable juice. The incorporation of rhubarb, a sour tasting juice, gives a product which has the body and mouth-feel of a wine without the cloying sweetness normally associated with fruit juices. |
| priorityDate | 2012-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.