http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0365173-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1a285287610763d4f042d6e4d4126503
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_91045e178aa7bada45f2d77b63f8a9ea
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
filingDate 1989-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15e8592a8b0332665f320c7ba10bbf70
publicationDate 1991-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H0365173-A
titleOfInvention Regeneration of old sake (rice wine) to fresh sake by immobilized yeast method
abstract PURPOSE: To regenerate old SAKE into fresh SAKE having fresh fragrance by successively passing SAKE to be refined, having change of quality with time through an immobilized yeast tank and an immobilized AAT (alcohol acetyl transferase active yeast) tank. n CONSTITUTION: SAKE to be refined, having the above-mentioned change of quality with time is passed through an immobilized yeast tank, which is prepared by culturing a specific yeast (e.g. malic acid producing strong yeast [NYUBO]) for regenerating old SAKE and by immobilizing with an inert support material, as a primary treatment. Then the SAKE having finished the primary treatment is passed through an immobilized AAT tank obtained by immobilizing AAT having properties of forming GINSANKO which abnormally metabolizes SAKE to an insoluble support material in order to carry out a secondary treatment. Consequently, SAKE to be treated is purely zymologically regenerated to give fresh SAKE. n COPYRIGHT: (C)1991,JPO&Japio
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6468567-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6372269-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0773285-A3
priorityDate 1989-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 20.