http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2590728-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b5226bc5c4a4178496f5fc13db58adbf http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_157c6047de6fc5db49eca45d4494072d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-07 |
| filingDate | 2015-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d9ee418b0615f12650f06ba5c2ee96b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1daa3b9548996a5f46ed38b1aed96f07 |
| publicationDate | 2016-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2590728-C1 |
| titleOfInvention | Method of ageing cognac alcohol |
| abstract | FIELD: food industry. n SUBSTANCE: cognac spirit is maintained in oak casks or enameled tanks in presence of dry annual sprouts edible type fern (vailly) in amount of 5-15 g per 1 dal of alcohol for 30-45 days at 20-25°C. Preliminary shoots are soaked in water during 6-12 hours, which provides reduction in 2 times of cognac alcohol potassium and calcium salts, which causes turbidity as cognac alcohol, and cognac. After holding at cognac spirit is exposed to microwave radiation power of 5-50 W for 1-3 seconds. n EFFECT: invention provides accelerating process of ripening of up to 30-45 days and improving its stability. n 1 cl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2733131-C1 |
| priorityDate | 2015-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.