| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_101599e041b91b91f0f9e10d24123138
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_59fd6c429f120e353566b06f97dfbc6f |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate |
2006-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc8ae682d0ecfe64eb310a17fed5e124 |
| publicationDate |
2007-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2007049910-A1 |
| titleOfInvention |
Method for preparing rubus coreanus liquor |
| abstract |
The present invention relates to a method for preparing Rubus Coreanus liquor. More particularly, it relates to a method for preparing Rubus Coreanus liquor by treating frozen Rubus coreanus berry with hot water at 80 °C to 90°C to increase extraction of pigment and physiological active materials contained in the Rubus coreanus berry and reduce fermentation period, by controlling the sugar content to increase the alcohol concentration by natural fermentation, thereby avoiding addition of spirits, and by adding oak chips to provide excellent taste and flavor Rubus Coreanus liquor. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111560303-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111187697-A |
| priorityDate |
2005-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |