http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2105800-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c61abc94df3eb6bd2e265659bd542f89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a4e644f6c45861d5acdc866e8dba8304 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c9326049cc81366ad2daec3af30173b1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d429c0e03671da2b55d13bf1e9abdc8f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_14d1dafe0555667f07e93a6701732ebd http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1963c3f1f9222877c030d20cbe5c187f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9daae4d56bab929b080afcb436370197 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 1995-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1998-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2f77e6191ab2e0088dff5993772b7d0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_baea6acd45039a1586a51d739e0075f5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e74eeb70e3d8227ced5d9a75fd71871e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2353e193401ad46217be1860033d3d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ce385a1b438c1aec3fd074678220788 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f20dcdd0520f2827f4c7d6606d062f1a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2dce88bb738c0b34da526ab4718ad4b |
| publicationDate | 1998-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2105800-C1 |
| titleOfInvention | Method for production of dessert beverage "zhuravushka" |
| abstract | FIELD: alcoholic beverage industry. SUBSTANCE: method involves preparation of fruit infusion of Ist and IInd dischargings from mountain ash, cranberry, black currant, whortleberry, and also aqueous-alcoholic infusion of cinnamon of Ist and IInd dischargings. Blending is carried out in two stages. The first stage involves mixing cranberry and mountain ash fruit infusions and aqueous-alcoholic infusion of cinnamon; the second one, involves mixing blended material of the 1st stage, sugar syrup, whortleberry and black currant fruit infusions based on rectified alcohol and a part of raspberry essence. Blending is aged, and the second part of raspberry essence is introduced, and again blending is aged, filtered and bottled. Components are used in the following ratio, l/1000 dal: cranberry fruit infusion of Ist and IInd dischargings, 1900-2100; black currant fruit infusion of Ist and IInd dischargings, 480-520; mountain ash fruit infusion of Ist and IInd dischargings, 480-520; whortleberry fruit infusion of Ist and IInd dischargings, 90-100; aqueous-alcoholic infusion of cinnamon of Ist and IInd dischargings, 15-17; raspberry essence, 0.2-0.4; 65.8-% sugar syrup, 2800-2850; aqueous-alcoholic liquid, the balance. EFFECT: higher quality index. 2 tbl |
| priorityDate | 1995-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.