| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate |
2016-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2018-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101866961-B1 |
| titleOfInvention |
Wine of aronia melanocarpa with improved flavor and mathod for manufacturing thereof |
| abstract |
(A) heating a composition comprising Aronia and distilled water at a temperature between 65 DEG C and 120 DEG C; (b) fermenting the heated composition by inoculating yeast; And (c) aging the fermented composition. BACKGROUND OF THE INVENTION |
| priorityDate |
2016-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |