http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014176366-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_28ab2241f8ec56c30a295e61ff821c43 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 2013-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_267eeca936e6a195085d7f1a3ceea975 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8465850b6ddab829067160939c23746 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35d2edebf2186663cebc2c419614e203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec8df73d25cf865073a23f3abd5bee3d |
| publicationDate | 2014-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014176366-A |
| titleOfInvention | Production method and production system of deethanol wine and production method and use of fragrance component derived from wine |
| abstract | [Object] To reliably and efficiently produce a deethanol wine having an original wine aroma and having an ethanol concentration reduced to less than 0.005% by mass. An ethanol and scent component separation step for separating ethanol and a scent component from wine containing at least ethanol and a scent component, and an infiltration method for separating the scent component from ethanol and scent component separated in the ethanol and scent component separation step A vaporization (PV) membrane treatment step and an addition step of adding a fragrance component separated in the pervaporation (PV) membrane treatment step to impart a fragrance to the wine through the ethanol and fragrance component separation step. In the method for producing deethanolated wine, the ethanol concentration in the wine to which the scent component is added in the scent component addition step is less than 0.005% by mass. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021131636-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016077191-A |
| priorityDate | 2013-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.