http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100988378-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_107c206e652fa9295bf3453b192d4753 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cdf88f407c8821e6bcd2d134beae6abe http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6bdef549195a5ffe50ae2347f6b729b9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0bdc6407cf2fc25f32d15174a1df50e9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2009-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf4bd37190b919a0fa9ec80b315fa457 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad6117dbf8e33567306a7be4adf58e71 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09cbea893290531fd6afd2a28d540137 |
| publicationDate | 2010-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100988378-B1 |
| titleOfInvention | Sandol boat distilled liquor production method |
| abstract | The present invention relates to a method for producing a mountain stone pear distilled liquor which can be fermented and distilled using the acid stone pear juice directly to exhibit the sensory and flavor unique to the mountain stone pear. Crushing, compressing, and filtering to extract acidic pear juice; Adjusting sugar and acidity of adding sugar and mixed acid to the extracted acidol pear juice; Preparing a base liquor by inoculating fermented yeast by separating a part of the juice from the whole mountain dolberry juice with controlled sugar and acidity; Inoculating the base liquor to the remaining acidol pear juice with the adjusted sugar and acidity to prepare a fermented liquor of the acid stone pear; Preparing a doldol fermentation liquor filtrate to remove the sediment generated in the fermented liquor stock solution so that filtration and cooling are simultaneously performed; Fermenting the acidic doldol fermentation filtrate, the second fermentation and maturation step of fermenting the fermentation broth in a sealed container to ripen in the state blocking the sunlight; And heating the secondary fermentation and the aged acidol pear aging liquor to produce a distillate by cooling and filtering vaporized water vapor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104711141-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113150917-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113150917-B |
| priorityDate | 2009-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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