| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7fc8c9119c3a7737e20b3c520b3d26ae |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate |
1995-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1998-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1025f5bb11b2c315fa72ea05104b00d8 |
| publicationDate |
1998-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-0155667-B1 |
| titleOfInvention |
Method for manufacturing low-temperature fermented wine mainly based on eosungcho |
| abstract |
The present invention extracts fresh raw fish and its roots and mixes it with honey, and then adds yeast (Saccharomyes Cereviciae HANSEN) to the primary high-temperature fermentation, and then fermentation of low-temperature fermentation at 15 ° C and 2-5 ° C. To fermented liquor. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100484316-B1 |
| priorityDate |
1995-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |