http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006325449-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2e85961bb2dd7bc5dc990953233d799e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-9789 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-97 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-87 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-96 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-18 |
| filingDate | 2005-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62cf56e6e8cd0f6829c93b1eb2fcb18d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_876bd9d769412d00a2f0b10859b67e99 |
| publicationDate | 2006-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006325449-A |
| titleOfInvention | Wine vinegar brewed from yama grape, its production method and use |
| abstract | The wine vinegar that has been sold domestically has a brownish or dull yellow color and does not have a vivid and rich color tone and flavor. An area where the actual situation from cultivation to processing can be grasped in order to respond to the diversification and individualization of food, which is strongly demanded by general consumers and the food industry, and to the trend toward safety and health plus. The production of wine vinegar that can be differentiated from others with strong personality in terms of appearance and flavor is required. [Solution] Ansan Yama Grape contains abundant functional components such as anthocyanin pigment, its light stabilizing substance and polyphenol compound. By utilizing this characteristic, a wine vinegar composed of a rich reddish purple color, richness and flavorful vine grapes not found in conventional wine vinegar is produced. The wine vinegar obtained by the present invention exhibits a commercial value not found in the past, and promotes the market development of wine vinegar. [Selection] Figure 2 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009029732-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109957490-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010105975-A |
| priorityDate | 2004-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.