| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7abafe538886c9684c458dec4d2d4725 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 |
| filingDate |
2007-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f14b7d8e69a0e9f4daa24b1277d137d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5400d91ad903d947597985df0c09b93c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13d0cdd1a7d68db58833da2b957ec650
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0bd01668e994f207e1f9706b9784bd96 |
| publicationDate |
2009-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2009153506-A |
| titleOfInvention |
Distilled liquor production method |
| abstract |
PROBLEM TO BE SOLVED: To provide a method for enhancing the flavor of distilled liquor that can give an excellent flavor without producing off-flavor of distilled liquor by using a specific lactic acid bacterium. Disclosed is a method for enhancing the flavor of distilled liquor, which can produce a distilled liquor having an excellent flavor by adding lactic acid bacteria belonging to the Lactobacillus casei group to the raw material for distilled liquor. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012055235-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012033229-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101859707-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103097509-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103097509-A |
| priorityDate |
2007-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |