http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070081817-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d864a6b6baf1e2edd38b1e022d163182 |
| 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 | 2006-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23988aa6a8ec81e9548f0f94407ffba2 |
| publicationDate | 2007-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070081817-A |
| titleOfInvention | Fruit wine using deep sea water and its manufacturing method |
| abstract | It is possible to provide fruit liquor with new taste and aroma, inoculate yeast strains in 4-8ml juice medium so that fermentation power of yeast is improved and minerals and various nutrients are incubated at 22-27 ℃ for 3 days. To prepare a yeast culture solution, dissolve the marine deep water extract powder in a ratio of about 0.01 to 5g in 200 ml of fruit juice maintained at a sugar content of 20 ° C, and sterilize to prepare a fermentation solution, and the well-suspended yeast culture solution was fermented 200 Provided a method for producing fruit wine using deep sea water consisting of a process of injecting in ㎖ and fermentation for 2 weeks at about 22 ~ 27 ℃. |
| priorityDate | 2006-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.