http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101284630-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-101284630-B1 |
titleOfInvention | Inoculation of Aspergillus duckase as a strain in glutinous 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 particularly, the present invention relates to a method for preparing yeast by inoculating Aspergillus aurise (Aspergillus oryzae, microorganism accession number: KCTC11927BP) cultured as a strain on glutinous rice. . Nuruk according to the present invention and the fermented wine prepared using the same can provide a fermented wine excellent in appearance and taste. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101679114-B1 |
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.