| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7abafe538886c9684c458dec4d2d4725 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-245
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 |
| filingDate |
2008-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5400d91ad903d947597985df0c09b93c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_819a7e541bad95dd279eea3173dd834d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f98b4b0eed8bb017f60ff4a7f707957
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f14b7d8e69a0e9f4daa24b1277d137d |
| publicationDate |
2010-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20100106320-A |
| titleOfInvention |
How to Make Distilled Spirits |
| abstract |
It is providing the flavor enhancement method of the distilled liquor which can provide the outstanding flavor, without generating a distilled liquor off flavor by using specific lactic acid bacteria. By adding lactic acid bacteria belonging to the Lactobacillus casei group to a distilled liquor raw material, the flavor enhancement method of the distilled liquor which can manufacture the distilled liquor which has the outstanding flavor is provided. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140036253-A |
| priorityDate |
2007-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |