http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2018127693-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b4d8f40a844469b796f5f0e9f6a951ce |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G2200-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-14 |
| filingDate | 2017-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58c5ebea4c7f586bc23c106493dcac77 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2dcc148045be523324b652beeeaed3b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_384260e818c19b25ccd4589f6571b36b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30d64843171f951bea26383d93f54a41 |
| publicationDate | 2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2018127693-A1 |
| titleOfInvention | Process for the production of wine using flowers of castanea sativa mill as natural preservatives in alternative to the addition of sulphites |
| abstract | The present invention describes the process of producing wine using flowers of Castanea sativa Mill as preservatives properties, in alternative to the use of sulphites. A preferred embodiment refers to the production of vinho verde (green wine). n Widely described for its antioxidant and antimicrobial activities, the flowers of Castanea sativa were added directly to the wine during its production process. Based on the physicochemical and sensorial analysis required for this type of drinks, the addition of flowers of C. sativa conferred to the wine preservative properties, without altering its physicochemical and sensorial parameters. The greatest advantage of this process is the complete elimination of the use of synthetic preservatives, namely sulphites, allowing the consumer to enjoy a highly appreciated product with quality and more importantly, safer, and that can also provide to the consumers other benefits from other beneficial bioactive compounds present in the flowers incorporated in the wine. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020183378-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021075840-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11578293-B2 |
| priorityDate | 2016-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.