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http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_645ab98d2ad9c2bf9edf47d4b83a2441
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06
filingDate 1996-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1998-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f938a3c2c580d0ead579dcfe2bf03b79
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a940a15a835428acdc7bfe26f9d3082
publicationDate 1998-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2111236-C1
titleOfInvention Balsam composition
abstract FIELD: alcoholic beverage industry. SUBSTANCE: composition contains the following ingredients, kg/1000 dal: oak bark, 12.0-26.0; bergenia leaf, 8.0-21.0; red pepper, 0.5-2.5; St. John'swort grass, 2.0-5.5; cedar nut, 10-22; yarrow grass, 0.2-1.4; wormwood grass, 0.2-1.4; dropwort flower clusters, 2-8; citric acid, 0.1-2.5; sugar, 500-2500; color, 150-560; pantocrine, 6-35; aqueous-alcoholic liquid, the balance. EFFECT: higher stabilized properties; beneficial action of balsam on gastroenteric tract and organoleptical properties.
priorityDate 1996-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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