http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100991738-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2010-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100991738-B1 |
| titleOfInvention | Manufacturing Method of Fruit Wine Using Bokbunja and Concentrated Fruit Juice |
| abstract | The present invention relates to a method for preparing fruit wine, which further enhances flavor and taste by using bokbunja (Rubus coreanus Miquel) and concentrated juice, and more specifically, by mixing water or sugar in a mixture of bokbunja crushed juice and concentrated juice It relates to a method for producing fruit wine, characterized in that the fermentation is produced by filtration, aging and aging. According to the fruit wine manufacturing method according to the present invention, it is excellent in flavor and efficacy, but the raw material is expensive, low sugar content, high organic acid content is not suitable for raw material for brewing fruit wine, high sugar content and low organic acid content By mixing the fruit juice, it becomes the optimum condition of alcohol fermentation and fruit wine brewing, and the bokbun fruit fruit wine excellent in flavor and taste can be made. In addition, the use of concentrated fruit juice concentrate eliminates the addition of alcohol to the production of bokbunja fruit wine, and does not require the addition of sugars such as sugar and fructose to compensate for the insufficient sugars of bokbunja. It will be possible to produce pure fruit wine that can be saved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105779206-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105779206-B |
| priorityDate | 2010-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.