http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120112402-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9296c8bb713201229079b983d74fe098 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01G17-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01G17-02 |
| filingDate | 2010-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_371c9754c1040ad405dab7bc74b01575 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d76ff54f27a120e5c689d06c3df0fe17 |
| publicationDate | 2012-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120112402-A |
| titleOfInvention | How to grow vineyards of yeast that can achieve high sugar and alcohol content fermentation |
| abstract | Resistant vineyards cultivate native grapes with natural stems, fertilizers made from local grass / weeds without other nutrients, and autumn harvests. The fermentation method is based on pressed grapes, which are 20-25% of the barrel, wild yeast is produced therefrom, and in the initial state 3.5-6% volume of alcohol is obtained afterwards every 7-15 days; The total added sugar undergoes staged fermentation. Three different yeasts are obtained: white yeast (1), slow growing yeast (2), and yellow yeast (3). The yeast makes it possible to directly obtain high quality beverages such as cider, beer, cognac, rum, vodka and the like, which are products having an alcohol content of volume / volume up to 60%. Fermentation also occurs with sucrose, molasses, sugars as a result of carbohydrate hydrolysis, and high concentrations of various plant materials. Quality products from bread, pastries and products are possible. |
| priorityDate | 2009-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.