http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100859750-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de212ccdaddaa238773c53dc51aa6205 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2008-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f319666fdba99bf3ba8c3a8ae036dae9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f3362539bc87d1b3b18ff7e9874fa20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df724a30d782e9971079491c288ad440 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f5dcb44ec771e9196ef74970cff5d38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_421812f849fb6774a4f345da71e29e00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_841c8362948d13ca221e0561a923d314 |
| publicationDate | 2008-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100859750-B1 |
| titleOfInvention | Yacon Fermented Wine |
| abstract | The present invention relates to a method for producing yacon fermented wine.n n n Yacon fermented wine production method of the present invention, the first step of preparing the yacon and peach, the second step of preparing the yacon liquid after boiling for 4 to 8 hours at 90 ~ 120 ℃ containing the prepared yacon in a container, Put the prepared peaches in a container and boil for 3 to 5 hours at 90 ~ 100 ℃, and then filtered and mixed with the yacon liquid prepared in the third step, the peach liquid prepared in the second step and the peach liquid prepared in the third step Thereafter, the fourth step to prepare a mixed concentrate having a sugar concentration of 25 ° brix by concentrating it, the sulfite is added to the mixed concentrate, and the fifth step to prepare a yacon fermented product by adding a yeast culture medium and fermented, the yacon fermented product After centrifugation to remove the precipitate, it is matured to prepare a yacon fermented liquor sixth step.n n n According to the present invention, a method of manufacturing yacon fermented liquor is easy, and the cost is low, and fermentation is performed smoothly without adding sugar, and the taste and aroma are high and consumers prefer. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105851958-A |
| priorityDate | 2008-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.