http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2651459-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc377569f29947737b1c340a28a0d1bd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2018-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2651459-C1 |
| titleOfInvention | Composition of ingredients for mint cocktail |
| abstract | FIELD: alcoholic beverage industry. n SUBSTANCE: composition of ingredients for the mint cocktail contains the following ingredients per 10 liters: mint and clove oil 1:10 in a ratio of 2:0.5 to 0.1–0.2 ml; sugar syrup 65.8 % – 0.5–0.6 l; mint liquor – 1–2 l; Liquor Chartreuse – 0.2–0.3 l; lemon tincture – 0.1–0.2 l; chili pepper tincture – 0.1–0.2 l; orange juice – 0.1–0.2 l; mint tincture – 0.5–1.0 l; champagne – 0.1–0.2 l; the rest being cognac. n EFFECT: invention allows to expand the assortment of cocktails and to increase organoleptic indices of the finished product. n 1 cl, 3 ex |
| priorityDate | 2018-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.