http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050059033-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_11c01bab2ac110d5b019a9855f61018b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2005-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75430f3b729ab26b14f12f39ebaa2777 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec68a38deb6cf0102a8d803b6b65de6f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79f16b35642e5e876cc0e71fae9b490a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b19c6108e0415e9a9abc4d701166905 |
| publicationDate | 2005-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050059033-A |
| titleOfInvention | Method for preparing fruit wine comprising lactic acid bacteria |
| abstract | The present invention relates to a method for producing fruit wine containing lactic acid bacteria, and more specifically, (a) preparing a fruit juice by making, crushing and pressing fruit raw materials; (b) adding yeast to about 1/23 portions of the juice and then fermenting to produce a base liquor; (c) adding sugar to about 22/23 portions of the juice prepared from step (a) to adjust the overall sugar content and adding metacarry (K 2 S 2 O 5 ); (d) mixing the juice obtained from step (c) with the base liquor prepared from step (b), and then fermenting to prepare a powder; (e) compressing the mash in order to remove sake lees and performing secondary filtration to prepare fruit wine; And (f) adding the milk and lactic acid fermented milk to the fruit wine, and then re-fermenting the method.n n n According to the present invention, by producing a fruit wine containing lactic acid bacteria, it is possible to produce a new type of fruit wine that is not only good for health but also excellent in aroma and taste because it contains live lactic acid bacteria that is beneficial to the human body as compared to the conventional fruit wine. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101271765-B1 |
| priorityDate | 2005-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 203.