http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102156458-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C12-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 |
| filingDate | 2013-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102156458-B1 |
| titleOfInvention | Method for producing non-alcoholic beer-flavored malt beverage |
| abstract | An object of the invention is to provide a method for producing a non-alcoholic beer-flavored malt beverage in which a low ethanol concentration of less than 0.005% by volume is achieved even when fermentation is performed at a temperature of about 3 to 7°C for about 3 to 20 days. A means to solve the problem is a step of adding yeast to wort having a Brix value of 15 to 50; And a step of fermenting wort to which yeast was added. It is a method for producing a non-alcohol beer flavor malt beverage comprising a. |
| priorityDate | 2013-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.