http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210059877-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d3b4a17895200faa4126f8b26d78480d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-022 |
| filingDate | 2019-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb9f9836905dd674235a154719377151 |
| publicationDate | 2021-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210059877-A |
| titleOfInvention | Aronia Wine's manufacturing method using rice yeast to eliminate the astringent taste of Aronia |
| abstract | The present invention relates to a method for producing Aronia wine from which the astringent taste of aronia has been removed, and more particularly, a first step of a fermentation process to remove the astringent taste of aronia, and an alcohol fermentation process by mixing water and rice malt into a fermentation powder. The astringent taste is removed through two stages of fermentation, fermented and aged in wine, giving a different palatability in color, scent, taste, etc.When ingested, it promotes cell regeneration, strengthens physiological functions, promotes blood circulation, increases blood flow, and immunity. It relates to a method of manufacturing Aronia wine that can obtain a strengthening effect. |
| priorityDate | 2019-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.