http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101800525-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-02 |
| filingDate | 2014-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101800525-B1 |
| titleOfInvention | Fermented malt beverage |
| abstract | The malt fermented beverage fermented with the malt by the yeast according to the present invention is characterized in that the malt fermented beverage fermented by the yeast is selected from the group consisting of (A) BOPE: 30 BU to 45 BU, which is measured according to the method described in the paragraph of BCOJ beer analysis method, 8.15 grit value B) a total content of a saccharide consisting of glucose, sucrose, maltose, isomaltose and trisaccharide: 0.9 w / v% to 3.0 w / v%. The fermented malt beverage of the present invention contains a sweet taste and sweet taste, and is excellent in balance thereof, and can provide a new taste as a favorite product. |
| priorityDate | 2013-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.