http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100040713-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/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 |
| filingDate | 2010-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79f16b35642e5e876cc0e71fae9b490a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d24d78bc5e2ca1427cf6a7013314d24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c472e39b78138f4527f7ded12c2aae9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9487b726e7d1295f6b764d8fdd1256d0 |
| publicationDate | 2010-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100040713-A |
| titleOfInvention | Fruit wine production method by tannin and mineral extract suppression treatment and freezing and thawing method |
| abstract | The present invention relates to a method for producing a high-sugar fruit wine from grapes and apples, more specifically, grapes, apples, etc. as a raw material, after crushing the raw material fruit juice at a low temperature for a certain time After precipitation to inhibit the extraction of inorganic substances such as tannin, potassium, calcium, etc. in the skin, and then freeze and thaw the water to remove moisture in the ice state to prepare a high sugar juice of about 40 brix sugar In addition, the present invention provides a method for producing high-sugar fruit wine, which shows fermentation without fermentation without fermentation. High sugar content fruit juice according to the present invention can enjoy the taste and aroma of the natural flavor of fresh and fruity type of natural fruit at the same time, and also increase the income of farmers by promoting consumption and export of domestic fruits There is also an effect that can contribute. |
| priorityDate | 2010-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.