http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100831319-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_51e1d5bdb6b82bb70dc5ed70ae17711d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G2200-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 |
| filingDate | 2007-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8145a646a5ce73740f59de101f040ff4 |
| publicationDate | 2008-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100831319-B1 |
| titleOfInvention | Fermented and Distilled Wine Preparation Containing Thorn Oak and Oak Wood Chips |
| abstract | The present invention in the production of fermented distilled liquor, (1) by mixing 2-10% by weight of fruit (fresh fruit) and 90-98% by weight of grape fruit juice through improvement of preservation conditions, sterilization method, yeast treatment method, etc. Primary fermentation step of increasing alcohol productivity, maintaining the fermentation temperature at 15 to 17 ℃, fermentation for 25 to 30 days; (2) a distillation step of distilling the fermentation product obtained in the first fermentation step into 10 to 30 kg of the fermentation product in a conventional vacuum concentrator, at 55 to 74 ° C. and a vacuum degree of 0.06 to 0.08 Torr; (3) High Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry for Identification and Quantification of Active Substances by Washing, Drying, Steaming, Decking Identification and quantification by LC-Mass); (4) mixing the fermentation distilled liquor and wood chips obtained in the distillation step, 20 to 100g with respect to 1 liter of the distilled liquor, and aged for 100 to 365 days at 12 to 16 ° C for aging; And (5) a post-treatment step of performing a post-treatment such as filtration, bottling, and vine grape fermented distilled liquor after completion of the ripening process, by feeding the fermented distilled liquor to the laying hens. The efficacy of the fermented distilled liquor was investigated by investigating medium. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190049967-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105039046-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105039081-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105039082-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105062786-A |
| priorityDate | 2007-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.