| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d0be34ca32b8af3cfad2e6580167b645 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-004 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-00 |
| filingDate |
2007-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39aca6b4d4fe86697a49dda5edb56d86
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_073b5ab50055d898d21dcb3e6a6fbbb4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_860fd2e89cf1d442c942cee1d595dd1d |
| publicationDate |
2011-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2422501-C2 |
| titleOfInvention |
Brewage method |
| abstract |
FIELD: food industry. ^ SUBSTANCE: brewage method envisages addition of a catalase composition to wort. The said catalase composition has a ratio of glucose oxidase activity to catalase activity (GODU/CIU) less than 0.001. ^ EFFECT: improvement or stability of the produced beer taste. ^ 7 cl, 5 tbl, 3 ex |
| priorityDate |
2006-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |