| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8c29cdca2700ab4a93a2f7599c31ca74 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-053 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C12-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-185 |
| filingDate |
2015-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77e0359766a0b973101393706125a437
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30e3fb527396251750b863ad3dd65921
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9aa1b0e6037f5fd46e5bb05c2ab9b5c5 |
| publicationDate |
2017-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2017367396-A1 |
| titleOfInvention |
Use of enzymatically hydrolyzed vegetable protein in brewing fermented beverages |
| abstract |
This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented. |
| priorityDate |
2014-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |