| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eb2648e65ad8850515bd727a122f1186 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-02 |
| filingDate |
1993-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57e4c4439bc530e42b740ae3c7db9085 |
| publicationDate |
1993-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-9320181-A1 |
| titleOfInvention |
Method for improving the aroma and/or the flavor of wine using noble gases |
| abstract |
A method of improving the aroma and flavor of wine or precursor constituents thereof, which entails contacting at least a portion of the wine with a noble gas, a mixture of noble gases, or a mixture containing at least one noble gas. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5928573-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7107896-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7107897-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2854638-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-100462430-C |
| priorityDate |
1992-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |