http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101888962-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0408 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 |
| filingDate | 2016-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101888962-B1 |
| titleOfInvention | Preparing method for distilled liquor using fruit with improved flavour |
| abstract | The present invention relates to a process for producing a fruit distillation column obtained by distilling a fruit extract. Specifically, after the fruit leaching is completed, the fruit leach solution is separately distilled without being aged and fermented, so that the fruit distillate can be produced in a short period of time. The distillation can be prevented during the distillation process without disturbing the direct heating, Can be obtained. Thus, it is possible to produce a fruit distillate having excellent sensory properties without adding a separate flavoring agent. |
| priorityDate | 2016-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.