http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2697385-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_032fd6719aba12c253f08768acf61849 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-025 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-025 |
| filingDate | 2015-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bbb52cbb2f9f852bf35aed3adb5c3f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee583c440fd1eed1ccc6d23b9aadd19b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31a656fda218a5528c427cb01311a7ac |
| publicationDate | 2019-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2697385-C2 |
| titleOfInvention | Composition of kvass compound fermentation, method of its preparation and its use in preparation of beverages |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to the industry of alcohol-free beverages. Method of producing a kvass compound fermentation, which can be diluted to produce kvass by blending a fermented base type B, concentrate of kvass wort, a solution containing lactic acid, in particular a fermented base type A and sugar with further pasteurisation process of the mixture. Also described is a method of producing kvass, which includes a step of diluting said compound to obtain final kvass.EFFECT: invention discloses a composition of a ferment kvass compound, a method for preparation thereof and use thereof in preparation of beverages.16 cl, 3 dwg, 23 tbl, 4 ex |
| priorityDate | 2015-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.