http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05192125-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04
filingDate 1992-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89fee69c694c1afc10039911da4d1d2c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_195c339dc85af6975f3ca744ace4a6f3
publicationDate 1993-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H05192125-A
titleOfInvention Fruit wine and method for producing the same
abstract (57) [Summary] [Object] To provide a high-quality fruit liquor that has been matured in a short period of time, and a method for producing a fruit liquor that can obtain high-quality fruit liquor in a short period of time. [Composition] High-pressure treatment of fruit liquor and all ingredients of fruit liquor prepared by dipping high-pressure-treated fruit in an alcohol-containing liquid Further, it is a fruit liquor aged if necessary, and these fruit liquors are prepared by immersing the fruit which has been subjected to high-pressure treatment in advance in an alcohol-containing liquid, or a fruit liquor whole material consisting of fruit, alcohol-containing liquid and additives. It is manufactured by subjecting a package obtained by sealing in a packaging container in advance to high pressure treatment, and if necessary, storing and aging. Also, when using plum fruits as fruits in these production methods, A wrinkle-free plum with no wrinkles or shrinkage on the plum fruit is obtained.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008228578-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021164470-A
priorityDate 1991-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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