| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-025
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-003 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C12-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-00 |
| filingDate |
2003-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2006-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-WO2004041992-A1 |
| titleOfInvention |
Method for producing fermented beverage |
| abstract |
Prevention and suppression of off-flavor (unpleasant odor) that occurs in the fermentation process using yeast is a common problem for these beverages. The present invention relates to a low-alcohol beverage by a fermentation stop method and provides a method for producing an issued beverage excellent in flavor with reduced off-flavor. By adjusting the concentration of L-methionine and the amount of free amino nitrogen (FAN amount) in the sugar solution, the concentration of hydrogen sulfide and T-VDK is reduced, and a fermented beverage with less sulfur odor and diacetyl odor that is off-flavor. Can be manufactured. |
| priorityDate |
2002-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |