| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b1ca6bf48a60375b7e7fb55a89829994 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate |
2010-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40be405a6f5f0742474a713e45e2ad52 |
| publicationDate |
2012-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20120011610-A |
| titleOfInvention |
Bokbunjaju given high-quality directionality and its manufacturing method |
| abstract |
The present invention relates to bokbunja wine and its manufacturing method, bokbunja wine prepared in accordance with the present invention can reduce the loss of aromatic substances and to prevent a large amount of tannin component dissolution to reduce astringent taste and aromatic contained in the bokbunja small nucleus In addition to the substance, other rich aroma components are imparted, thereby improving the fragrance and flavor. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101428692-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103666935-A |
| priorityDate |
2010-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |