http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20080066816-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3c1b3a5f5ab5f9b54c8103c6f5a8b5d5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-05 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00 |
| filingDate | 2006-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8c769a7cbbec56cb26b1f472542151b |
| publicationDate | 2008-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20080066816-A |
| titleOfInvention | Mushroom wine |
| abstract | As an aspect of the present invention, the wine making process of the present invention may be followed by the following steps.n n n (i) mixing mushrooms, warm water and sugar in a sterile primary fermentor to form a mixture;n n n (ii) adding an acidic substance to the mixture when the temperature of the mixture reaches room temperature;n n n (iii) maintaining the mixture for one or two days;n n n (iv) adding yeast or yeast culture broth to the mixture;n n n (v) stirring the mixture to add oxygen and release accumulated heat;n n n (vi) after removing the debris of the wine, when their specific gravity reached between 1.010 and 1.000, transferring into a sterile secondary fermenter for anaerobic fermentation and fermenting the wine anaerobicly; Andn n n (vii) transferring the wine back to another sterilized keg when the specific gravity is 1.000 or less.n n n In this process, the mushroom may be an enoki mushroom. In addition, the mushroom in step (i) may be present in the mixture at about 0.1 kg to about 0.4 kg, preferably about 0.1 kg to about 0.35 kg or about 0.14 kg to 0.32 kg per liter of water. However, these figures can be modified as appropriate.n n n In addition, in step (i) of the process, the sugar is from about 0.1 to about 0.5 kg, preferably from about 0.1 kg to about 0.45 kg, preferably from 0.13 kg to about 0.47 kg, or from about 0.19 kg to 1 liter of water in the mixture. About 0.47 kg, or about 0.19 kg to about 0.36 kg, or preferably about 0.25 kg to about 0.35 kg.n n n Peeled and boiled bananas may optionally be added to the mixture. The amount of banana may be about 0.05 kg to about 0.15 kg, preferably about 0.07 kg to about 0.13 kg per liter of water.n n n Ginger may also be added to the mixture of step (i). Ginger may contain from about 0.003 kg to about 0.015 kg, preferably 0.005 kg to about 0.01 kg per liter of water.n n n In step (ii), the acidic substance may be citric acid juice, such as lemon juice.n n n In addition, tannin or sulfur dioxide can be added to the mixture in step (ii).n n n As another aspect of the invention, after step (v), more sugar can be added to the mixture until the specific gravity of the mixture is 1.030 to 1.020. The sugar may be added in increasing amounts repeatedly to increase the specific gravity about 10 units each time.n n n As another aspect of the present invention, if the wine is clouded two to three months after the fermentation is stopped, a clarifier may be added, and if the wine is too dry, sugar or syrup may be added to the wine. .n n n In another embodiment, the present invention relates to wine produced by any of the above methods. |
| priorityDate | 2005-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.