http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NZ-338078-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bff169fc446e36fe29dbbeeacd32c45e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C9-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C3-00 |
| filingDate | 1998-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_692d33bfd38c59123a516d031aa1c267 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c665dc944729b839b67acff7afd02ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76bf009c3079351b9d4a02cc4d87450a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e40e58aaec131b550b987214d680d5f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c575a9cc23f12d139e737dbb1c62a547 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_967c3e4d92a97a8322d7dd39317e748a |
| publicationDate | 2001-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NZ-338078-A |
| titleOfInvention | Purifying kettle hop essence and flavourant |
| abstract | The isolation and characterisation of a group of odourless and non-volatile glycosides from extracted hops (hop solids which have been previously extracted with non-polar solvents) is described. These glycosides are water-soluble and consist of a group of aromatic compounds conjugated to mono-, di-, and trisaccharides. These glycosides are responsible for the formation of kettle hop flavour and taste through both chemical and biological transformations. When these glycosides are transformed, they yield an essence and flavourant which imparts a kettle hop flavour and taste when the essence and flavourant is added to an unhopped beer. These kettle hop flavour essences and flavourant provide economy, consistency, flexibility, quality, and convenience to the brewing process because only one unhopped wort is required to brew a stock of unhopped beer. The unhopped beer can then be dosed with the desired amount of kettle hop flavour essence and flavourant. |
| priorityDate | 1997-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.