http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060012968-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4a55ab89a45c3ff4d7210cba8b623d61 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 |
| filingDate | 2004-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29fad6f291a428da6300508c339ca300 |
| publicationDate | 2006-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060012968-A |
| titleOfInvention | Liquor |
| abstract | The present invention relates to liquor using pure water.n n n The liquor using the pure water of the present invention, the first step of preparing and sterilizing the pure water, the second step of preserving by adding sugar or glucose to the sterilized pure water, the brewing yeast and synthetic acid, yeast nutritional agent to the reactant after the second step The third step of mixing, the fourth step of primary fermentation of the mixture of the third step for 4 to 15 days, the fifth step of separating the fermentation broth by filtering the first fermentation product, the separated fermentation broth 10 ~ 25 ℃ The 6th process to block air and spew out the generated carbon dioxide and secondary fermentation for 20 to 60 days, the 7th process to remove sediment by lacing the secondary fermentation product, and the 8th fermentation of secondary fermentation product. And a ninth step of filtering the matured product and a tenth step of sterilizing the filtrate and filling and packing the bottle or container with a cork stopper to produce liquor using pure water.n n n According to the present invention, there is provided a liquor using a pure water containing a useful component of pure water and having improved taste and functionality, and a method of manufacturing the same.n n n n Pure water, alcohol, fermentation, ripening |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100881968-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021075840-A1 |
| priorityDate | 2004-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.