http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MD-2338-G2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5048776a91abac6e7ed8acd8c700e42a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2003-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8cf0e06e2e92081b6a54636cbc612f9d |
| publicationDate | 2004-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MD-2338-G2 |
| titleOfInvention | The composition of the ingredients for the production of flavored wine or a strong alcoholic drink |
| abstract | The invention relates to the wine industry, in particular to a composition of ingredients for the manufacture of aromatised wine or strong alcoholic beverage. The composition of ingredients according to the invention contains alcoholic macerates of vegetable raw material, as well as orange or lemon, aniseed and aniseed oils. peppermint, the initial components being taken in the following report (mass parts): aerial parts of bitter duck 0.922… 0.940, lemon dough 0.221… 0.225, cephalophorus 0.067… 0.081, vitreous 0.033… 0.041, grass-grass 0.442… 0.450, lemon monard 0,6 ... 0.637, hyssop 0.294 ... 0.300, fair stock 0.905 ... 0.923, melissa 0.515 ... 0.525, tailpipe 0.367 ... 0.375, hawthorn 0.221 ... 0.225, thyme 0.067 ... 0.081, sprig 0.442 ... 0.450 and celery 2.205 ... 2.245 0.033 ... 0.041, lime blossoms 0.067 ... 0.081, cardamom fruits 0.067 ... 0.081, mulberry 0.033 ... 0.041, sweet almond 0.067 ... 0.081, ginger 0.014 ... 0.016 and coriander ru 0.746 ... 0.750, grass roots 0.147 ... 0.149, obligatory 0.067 ... 0.081, of the mixture 0.067 ... 0.081 and valerian 0.016 ... 0.018, orange or lemon oils 0.224 ... 0.228, anise 0.108 ... 0.110 and mint 0.041 ... 0.049, bitter orange peel 0.442 ... 0.450, red pepper 0.033 ... 0.041, cloves 0.033 ... 0.041, cinnamon 0.442 ... 0.450 and vanillin 0.343 ... 0.349.The result consists in the optimal qualitative and quantitative selection of the ingredients for the manufacture of the finished product. |
| priorityDate | 2003-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.