http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101067682-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-34 |
| filingDate | 2009-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101067682-B1 |
| titleOfInvention | Method of manufacturing fermented wine using purple rice |
| abstract | The present invention uses fermented wine as the main ingredients of fermented liquor only, by adding citric acid to the step of increasing the production, through the liquefaction and saccharification step, concentration step, fermentation step, etc. It relates to a method, which retains its own color and contains a large amount of polyphenols, and can be fermented using only starch itself without any other starch. It is characterized by the fermented liquor using the method and its manufacturing method that can provide a similar type of taste.n n n Purple, purple sweet potato, anthocyanin pigment, fermented liquor, citric acid |
| priorityDate | 2009-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.