http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101284625-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-38 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 |
| filingDate | 2011-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101284625-B1 |
| titleOfInvention | Inoculation of Aspergillus duckase as a strain on glutinous rice black rice by the yeast and manufacturing method of fermented wine using the yeast |
| abstract | The present invention relates to a yeast and a method for preparing fermented wine using the same. More specifically, a method for preparing yeast by inoculating Aspergillus aurise (Aspergillus oryzae, microorganism accession number: KCTC11927BP) cultured as a strain on glutinous rice black rice. will be. Nuruk according to the present invention and the fermented sake prepared using the same can provide a fermented sake excellent in flavor and taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103710216-A |
| priorityDate | 2011-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 102.