VITICULTURA Y ENOLOGÍA

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Resultados 24 resultados LastUpdate Última actualización 11/05/2021 [19:51:00] pdf PDF xls XLS

Solicitudes publicadas en los últimos 30 días / Applications published in the last 30 days



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Cardamine hupingshanensis Selenium-enriched Chinese Yellow Rice Wine and Production Method

NºPublicación: US2021123001A1 29/04/2021

Solicitante:

UNIV SHAANXI TECHNOLOGY [CN]

Resumen de: US2021123001A1

A Cardamine hupingshanensis selenium-enriched Chinese yellow rice wine and a production method are provided. The production method is performed as follows. Fresh C. hupingshanensis is selected, followed by preparing the C. hupingshanensis into a juice containing effective components of C. hupingshanensis, or C. hupingshanensis powder. Glutinous rice raw materials are soaked in clear water, followed by taking out and steaming to obtain steamed glutinous rice. The steamed glutinous rice is cooled and mixed with distillers' yeast for pre-fermentation, after a temperature of fermented material rising to a harrowing temperature, a pre-fermented product is obtained by harrowing regularly. A post-fermentation is performed, followed by performing a pressure filtration. A pressure filtrate is put aside for clarification, followed by filtering and sterilizing, then adding the juice. Alternatively, the C. hupingshanensis powder is added into the pre-fermented product, followed by post-fermenting, then performing pressure filtration and filtering and sterilizing pressure filtrate.

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METHOD AND DEVICE FOR PRESERVING WINE-CONTAINING LIQUIDS

NºPublicación: US2021123005A1 29/04/2021

Solicitante:

LANXESS DEUTSCHLAND GMBH [DE]

CN_111886327_A

Resumen de: US2021123005A1

The invention relates to a method and a device for preserving wine-based beverages and to use of the device for this purpose.

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SPARKLING WINE CORKSCREW AND METHOD FOR OPENING CORK

NºPublicación: WO2021077484A1 29/04/2021

Solicitante:

ZHUHAI CHEER TECH CO LTD [CN]

CN_112707357_A

Resumen de: WO2021077484A1

A sparkling wine corkscrew and a method for opening a cork. The sparkling wine corkscrew comprises a housing (1), a power mechanism, a corkscrew sleeve (3), and a screw hook (4). One end of the screw hook (4) is connected to the power mechanism, and the other end of the screw hook (4) is in the inner cavity of the corkscrew sleeve (3) and is suspended; a slip resistant mechanism is provided on the inner wall of the corkscrew sleeve (3); the power mechanism may drive the screw hook (4) to rotate. During bottle opening, the slip resistant mechanism on the inner wall of the corkscrew sleeve (3) clamps a cork (81) of a sparkling wine, the power mechanism drives the screw hook (4) to rotate and pierce the cork, and the cork (81) is pulled out under a joint action of the rotating force of the screw hook (4) and the corkscrew sleeve (3). When the screw hook (4) pierces the cork (81) during the cork pulling process, part of air pressure in the bottle would release, so as to avoid hurting someone when the cork (81) pops due to too high positive pressure in the bottle when manually pulling out the cork (81) of the sparkling wine, avoid hidden safety hazards, and also prevent contamination or waste caused by spilling wine.

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PNEUMATIC BOTTLE OPENER FOR WINE BOTTLE

NºPublicación: WO2021077666A1 29/04/2021

Solicitante:

ZHENG YUTONG [CN]

CN_112758871_A

Resumen de: WO2021077666A1

Provided is a pneumatic bottle opener for a wine bottle, the pneumatic bottle opener comprising a housing (1) and an air insertion device for inserting air into a wine bottle. The air insertion device comprises a housing inner cavity (121) and an air needle (3) with an air channel, a head of the air needle (3) is connected to the housing inner cavity (121), the air channel in the air needle (3) is in communication with the housing inner cavity (121), an air discharge device (2) is arranged in the housing inner cavity (121), and when the air pressure in the housing inner cavity (121) rises to a certain value from the atmospheric pressure, the air discharge device (2) may release the air pressure in the housing inner cavity (121). The air discharge device (2) is arranged in the bottle opener, and if a large amount of air is filled into a wine bottle by means of the air insertion device when opening a bottle such that the air pressure in the wine bottle is too high and is likely to cause a risk of the bottle exploding, the air discharge device (2) may release the air pressure in the bottle in a timely manner, and the bottle is prevented from exploding.

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Preservation System and Method

NºPublicación: US2021123004A1 29/04/2021

Solicitante:

FREDERICKSON RYAN [US]

WO_2018195225_PA

Resumen de: US2021123004A1

A method and device for preserving wine or other oxygen sensitive items is disclosed. In some embodiments, the method involves injecting at least 0.15 gram of an inert gas to a closed container comprising wine and oxygen. In some embodiments, the device has a housing, a pressure indicator, a pressure sensor, and a one-way valve. The housing is configured to seal an opening of a wine bottle. The housing has a closure side configured to be in communication with an interior of the wine bottle. The housing has an input channel extending through the housing. The pressure sensor is within the housing and is in communication with the closure side. The one-way valve is in the input channel. The pressure sensor is configured to move the pressure indicator to an indicating position when a predetermined amount of pressure is reached at the sensor.

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CHINESE YELLOW RICE WINE RICH IN ACTIVE INGREDIENTS OF STACHYS SIEBOLDII MIQ. AND ALLIUM CEPA L. AND BREWING PROCESS THEREOF

NºPublicación: US2021123003A1 29/04/2021

Solicitante:

SHAANXI UNIVERISITY OF TECH [CN]

Resumen de: US2021123003A1

A brewing process of a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L. by preparing Stachys sieboldii Miq. and Allium cepa L. into a juice or a powder respectively; immersing raw glutinous rice in water for water absorption and expansion, steaming, placing in a fermentation tank for pre-fermentation, stirring with a rake regularly when a temperature of fermented materials rises to a certain temperature to obtain a pre-fermented product; post-fermenting with the pre-fermented product, press filtering, allowing a press filtrate to stand still for clarification, filtering, heat sterilizing, adding a juice containing active ingredients of the Stachys sieboldii Miq. and a juice containing active ingredients of the Allium cepa L. into every 1 L of the press filtrate to obtain a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L.

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Beverage Dispensing Machine and Pouch for Use With Beverage Dispensing Machine

NºPublicación: AU2021201910A1 29/04/2021

Solicitante:

LNJ GROUP LLC [US]

Resumen de: AU2021201910A1

A beverage dispensing device includes a housing, a receptacle, means for opening a beverage dispenser, a thermoelectric cooler, an aeration component, and a discharge 5 nozzle. The housing has a flow path. The receptacle is for receiving a beverage container that houses a beverage and for discharging wine into the flow path. The means for opening the beverage container is for releasing beverage from the beverage container. The thermoelectric cooler is positioned in the housing for one of chilling or warming the beverage along the flow path. The aeration component is for aerating wine in the flow 10 path. The discharge nozzle is coupled to the flow path for dispensing the beverage from the housing.

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METHOD FOR MANUFACTURING WINE CONTAINING CAMELLIA FLOWERS OR EXTRACT THEREOF

NºPublicación: KR20210046420A 28/04/2021

Solicitante:

제주동백주식회사

WO_2021075840_A1

Resumen de: WO2021075840A1

The present invention relates to a method for manufacturing wine containing camellia flowers or a camellia flower extract, comprising the steps of: mixing the camellia flowers or the camellia flower extract, a yeast extract, and glucose; inoculating a yeast culture solution into the mixture and performing alcoholic fermentation at 25-30°C; and after the alcoholic fermentation, performing after-ripening fermentation. The wine of the present invention has a red color that is more transparent and clearer than wine obtained by other methods, has a refined taste as the scent and taste of the camellia flowers are harmoniously blended, and is superior to other extraction methods in terms of the content of bioactive ingredients, and thus is good for health.

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Method of Rose Wine Using Schisandra Chinensis Juice

NºPublicación: KR20210044644A 23/04/2021

Solicitante:

박천명

Resumen de: KR20210044644A

개시되는 오미자 과즙을 이용한 로제와인 제조방법은, 홍시를 파쇄하여 감 과즙을 추출하는 감 과즙 제조단계; 상기 감 과즙 제조단계에서 제공되는 상기 감 과즙과, 오미자 과즙과, 포도 과즙 및 효모를 혼합하여 밑술을 제조하는 밑술 제조단계; 상기 감 과즙 제조단계에서 제공되는 상기 감 과즙과, 상기 밑술과, 상기 오미자 과즙과 상기 포도 과즙과 설탕 및 메타중아황산칼륨을 혼합하여 특정한 당도의 과실원주를 준비하는 발효 준비단계; 상기 과실원주를 발효시켜 발효원주를 제조하는 발효단계; 상기 발효원주를 착즙하여 숙성예정주를 추출하는 착즙단계; 상기 숙성예정주를 숙성하여 숙성주를 제조하는 숙성단계; 상기 숙성주를 제성하여 제성주를 제조하는 제성단계; 상기 제성주를 미세 여과기를 이용하여 여과하여 로제와인을 추출하는 여과단계; 및 상기 로제와인을 살균하고 병입하는 살균 및 병입 단계;를 포함한다.

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MEAT PRECOCIOUS METHOD USING KOREAN RASPBERRY AND GRAPE WINE

NºPublicación: KR20210043822A 22/04/2021

Solicitante:

농업회사법인주식회사대왕한우푸드

Resumen de: KR20210043822A

본 발명은 복분자원액와 와인을 주숙성액으로 하여 돈육을 숙성시켜줌으로써 잡냄새가 완전히 제거되고 육질이 월등히 향상될 뿐만이 아니라, 콜레스테롤을 일정부분 제거시켜 성인병을 예방할 수 있도록 한 복분자원액과 와인을 주숙성액으로 한 돈육 숙성방법에 관한 것이다. 본 발명은 돈육을 절단하는 돈육 절단단계; 물, 복분자원액, 와인, 소금, 마늘즙 및 생강즙을 혼합하여 숙성액을 제조하는 숙성액 제조단계; 상기 절단된 돈육과 숙성액을 55 : 45의 중량비로 혼합하여 상온에서 1시간 동안 숙성시키는 1차 숙성단계 및 상기 1차 숙성된 돈육을 월계수잎이 깔린 호일에 싸, 2℃ 내지 4℃에서 10시간 내지 5일 동안 숙성시키는 2차 숙성단계를 포함하는 것을 특징으로 하는 복분자원액과 와인을 주숙성액으로 한 돈육 숙성방법을 제공한다.

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METHOD FOR MANUFACTURING WINE CONTAINING CAMELLIA FLOWERS OR EXTRACT THEREOF

NºPublicación: WO2021075840A1 22/04/2021

Solicitante:

JEJU DONGBAEK INC [KR]

KR_20210046420_PA

Resumen de: WO2021075840A1

The present invention relates to a method for manufacturing wine containing camellia flowers or a camellia flower extract, comprising the steps of: mixing the camellia flowers or the camellia flower extract, a yeast extract, and glucose; inoculating a yeast culture solution into the mixture and performing alcoholic fermentation at 25-30°C; and after the alcoholic fermentation, performing after-ripening fermentation. The wine of the present invention has a red color that is more transparent and clearer than wine obtained by other methods, has a refined taste as the scent and taste of the camellia flowers are harmoniously blended, and is superior to other extraction methods in terms of the content of bioactive ingredients, and thus is good for health.

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OENOLOGICAL YEASTS FOR CONTROLLING THE ACID CONTENT OF WINES AND METHODS FOR SELECTING SUCH YEASTS

NºPublicación: WO2021074555A2 22/04/2021

Solicitante:

BIOLAFFORT [FR]

FR_3102186_A1

Resumen de: WO2021074555A2

The invention relates to a yeast strain of the species Saccharomyces cerevisiae, comprising at least one peptide sequence polymorphism in at least one of the sequences of the proteins encoded by the genes selected from the eleven genes YLL041C, YGL008C, YDL054C, YKL029C, YDL021W, YOR380W, YOR090C, YBR218C, YGL037C, YBL036C and YDL237W.

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METHOD FOR DEVATTING THE GRAPE HARVEST AND MEANS FOR DEVATTING A GRAPE HARVEST

NºPublicación: US2021115363A1 22/04/2021

Solicitante:

PRODUCTOS AGROVIN S A [ES]

AU_2019258975_A1

Resumen de: US2021115363A1

The invention relates to a method for devatting the grape harvest and a means for devatting a grape harvest via the pressurised injection of air or other gases in a controlled manner into self-emptying wine making vats or similar, for the purpose of emptying the grape harvest once the maceration thereof has been completed, after the homogenisation of the mixture, transferring the liquid portion to another tank and the crushed grape pulp to the press, thereby obtaining a solid phase (pomace) as a waste product which can be used to produce associated products.

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REMOVAL OF CONTAMINANTS USING ALKALINE EARTH METAL SILICATES

NºPublicación: US2021115365A1 22/04/2021

Solicitante:

IMERTECH SAS [FR]

WO_2018197027_PA

Resumen de: US2021115365A1

The present invention relates to a method of treating liquids with an alkaline earth metal silicate to reduce contaminants, a filtered liquid obtained by this method, the use of the method in the wine production process and a filter aid comprising an alkaline earth metal silicate.

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NESTING TRANSPORTABLE WINE BARREL RACK

NºPublicación: US2021112979A1 22/04/2021

Solicitante:

WILHELMSEN IND LLC [US]

US_2017071336_PA

Resumen de: US2021112979A1

A wine barrel rack system may include single barrel cradles (500) (or alternatively hardware for constructing such single barrel cradles), which may include two wedge plate bodies (504), each having upper barrel contact surfaces (508a, 512a, 430) configured to contact and support a single barrel (BA) in an upper tier at two or more locations. The wedge plate bodies (504) also include lower barrel contact surfaces (510a, 514a, 430) configured to contact and be supported by two barrels in a lower tier relative to the single barrel cradle. The wedge plate bodies (504) can be curved upward to cause the upper barrel contact surfaces to both contact a same upper tier barrel and to orient the lower barrel contact surfaces to contact the two lower tier barrels when the upper and lower tiers are offset in a staggered stacking configuration. Methods and systems are described.

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Fruit Wine Aroma Enhancement Brewing Technology Using Cutinase

NºPublicación: US2021115364A1 22/04/2021

Solicitante:

UNIV HEBEI NORMAL SCI & TECH [CN]

CN_110564561_A

Resumen de: US2021115364A1

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

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PULL OUT DRAWER WITH INTEGRATED WINE RACK

NºPublicación: WO2021072513A1 22/04/2021

Solicitante:

ELECTROLUX DO BRASIL SA [BR]

Resumen de: WO2021072513A1

A multipurpose drawer assembly in a refrigeration appliance that can be accommodated in a first position in which the open storage area is oriented upwards, or a second position in which a bottle rack is oriented upwards, the second position being inverted relative to the first position. The first position accommodates food items therein. The second position accommodates at least one bottle. The at least one drawer include first and second side walls, a rear wall, and a bottom wall that together define an open storage area therein. The bottom wall includes a first surface defining a base of the storage area and second surface opposite of the first surface and exterior of the storage area. The bottle rack is positioned on the second surface of the bottom wall.

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Non-invasive wine taint detector

NºPublicación: AU2021201880A1 22/04/2021

Solicitante:

VERIVIN LTD [GB]

US_2019025228_A1

Resumen de: AU2021201880A1

A system includes a computing device including a memory configured to store 5 instructions. The computing device also includes a processor to execute the instructions to perform operations including initiating transmission of incident light from one or more light sources to a sealed bottle containing liquid. The operations also include receiving scattered light from the liquid contained in the sealed bottle. The operations also include processing one or more signals representative of the scattered light to detect interactions 10 of the incident light with a particular molecule. 21330523.1:DCC - - - - - - r__ _ - - - - ) C_ co 4 0 CYU), o E N..a 0I -d5 0 ,-i -- I N 1 N C 0 I~- C1 IcN\ co C-4 0 '-4 cD 0 Ul

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Stackable hexagonal storage module and stackable hexagonal storage module group

NºPublicación: GB2588226A 21/04/2021

Solicitante:

THOMAS JOHN GOODEY [RO]

Resumen de: GB2588226A

A storage module (M, fig. 7) formed as a hollow hexagonal prism with a central axis (X, fig. 7) has an interior cavity (H, fig. 7) and an opening at a first open end that opens from its exterior to the interior cavity. Various embodiments of this module are disclosed. A first has the open circumferential edge (SE, fig. 5) of the open end is scalloped in a wavy form. A second has the longitudinal extreme portions of the first end define a front plane that is oblique to the central axis, or a rear end opposite the open end defining a rear plane which is oblique to the central axis. A third has mutually interlocking elements (MEP & FEG, fig. 7) on two pairs of opposing faces (LUS & RLS, RUS & LLS) of the hexagonal prism, which would permit stacking of multiple modules without slippage between the modules. A fourth comprises at a closed end (Q, fig. 8), opposite the open front end, with a fixing hole (A, fig. 8) opening from the exterior to the interior cavity. The modules can be used to store, for example, wine.

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Paprika wine and its manufacturing method

NºPublicación: KR20210042665A 20/04/2021

Solicitante:

경상북도농업기술원

Resumen de: KR20210042665A

본 발명은 우리 농산물의 고(高)부가가치화와 소비자 기호도 향상을 위해 파프리카를 세척 시 천연광물질인 바이오스톤의 사용과 파프리카 원료 전(前)처리시 추출법의 일환으로 녹차 추출물과 데치기(blanching)기술의 적용 및 여과 시 코코넛 화이버와바이오스톤을 이용하여 파프리카 와인을 제조 방법에 제 1단계는원료(파프리카)을바이오스톤 혼합물을 이용한 침지 및 세척 단계이고, 제 2단계는 파프리카의 전(前)처리 제조 단계이고, 제 3단계는 효소제 및 살균제 처리 단계이고, 제 4단계는 당도 조절 및 효모 첨가 단계이고, 제 5단계는 밑술 제조단계이고, 제 6단계는 알코올 발효 과정 단계이고, 제 7단계는 발효주를 청징화 단계이고, 제 8단계는 여과 후, 병입 및 제품 단계를 포함하는 것을 특징으로 하여 파프리카 와인을 제조하는 방법에 관한 것이다.

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JICAMA MANUFACTURE METHOD OF CONSIST OF RICE WINE WITH JICAMA

NºPublicación: KR20210042530A 20/04/2021

Solicitante:

박현지

Resumen de: KR20210042530A

발효주에 히카마분말과 꿀을 넣어 히카마분말과 꿀의 유효한 성분을 전통주(곡주)에 가미하여 기능성 전통주(곡주)를 제조하는 방법이 제공된다. 백미를 증기로 쪄내 고두밥으로 제조하는 고두밥 제조단계와; 상기 고두밥 (10KG) 대하여 누룩 (1,5KG) 및 엿기름 (500G), 히카마분말과 꿀의 혼합물(10%~20%)과 정제수(15L)를 혼합한 혼합물을 용기에 담아 한지로 밀봉하여 22~25℃의 온도로 5~7일 동안 발효시키는 발효단계와; 여과하여 술지게미를 제거하고 히카마를 건조시켜 가루를 냄 분말과 꿀과 혼합하는 단계: 생성된 히카마, 꿀 발효주를 85℃~ 95℃의 온도에서 25분이상 가열하여 살균처리 및 탄산주입단계를 포함하는 히카마, 꿀 전통주(곡주)의 제조방법이 제공된다. 이와 같이 구성된 본 발명은 인스턴트 식품의 발달과 식생활의 변화로 피로, 고콜레스트롤등 비만으로 인한 성인병등에 도움이 되며 미네랄이 다량 함유되어 있기 때문에 항암효능이 있을 뿐만 아니라 인체의 활성산소를 보다 용이하게 제거해 줌으로써, 성인병을 예방하며 히카마의 유효성분인 이눌린과 꿀의 비타민 및 무기질 등 유효성분을 전통주(곡주)에 혼합하여 기능성 전통주(곡주)를 발명 제조해 당뇨, 피로회복, 고지혈증 억제, 암예방등 성인병에 도움이 되며

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- The method of produce for the crude rice wine with some Garlic Chive and Houttuynia Heart-leaves

NºPublicación: KR20210042288A 19/04/2021

Solicitante:

정진욱정의정

Resumen de: KR20210042288A

본 발명의 '어성초-부추막걸리"는 이미 각종 막걸리로 시중에 소개되어 있고 부추-막걸리는 많은 재료 중에 하나로 포함되어 있으나 생소한 첨가재료로 알려진 어성초-막걸리는 특이한 생선비린내로 약재로만 알려진 재료로서 아직은 어성초-막걸리는 없으나 술을 좋아하는 주객에게 스며드는 주독을 치유할 수 있다는 점에서 선택하여 최초로 시도해 보는 주류분야의 제조공법에 관한 것이다, 국내 전통막걸리는 지에밥막걸리에서 발전하여 개똥 쑥 막걸리로부터 솔잎막걸리 등이 있는데 유독 어성초-막걸리만 없는 점도 참으로 의심이 되어 어성초가 막걸리에 사용해서는 아니 되는 성분인가 하여 각종 문헌을 찾아 봤으나 그럴만한 자료를 찾지 못하고 오히려 우수하다는 결론에서 본 발명을 창출한 것이다, 본 발명으로 어성초-막걸리가 출시된다면 애주가도 좋지만 애연가 등의 고질적인 혈류문제에 해결음료로 개발되므로 인해 끊지 못하는 애주 및 애연가를 위한 주류음료는 물론 혈류문제로 고생하는 피부트러블로부터 각종 혈류트러블까지 해소시킬 수 있는 전통주류로 발전할 수 있는 효과가 기대된다, [색인어] 애주가(愛酒家), 애연가(愛煙家), 탈모(脫毛) 어성초(魚腥草)막걸리, 부추(JPEGpat00002.jpg59)막걸리, 혈류개선(

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PROCESS FOR THE PREPARATION OF RAW RICE WINE CONTAINING BARLEY

NºPublicación: KR20210040494A 14/04/2021

Solicitante:

카네기경영연구원주

Resumen de: KR20210040494A

본 발명은 막걸리의 제조방법에 관한 것으로, 본 발명의 제조방법에 따라 제조된 막걸리는 건강식품을 베타 글루칸 및 안토시아닌 성분의 함량이 우수하여 혈중콜레스테롤을 저하시킬 수 있고 항산화력이 우수할 뿐만 아니라 기존의 막걸리에 비하여 기호도가 절대적으로 우수하여 당분야야에서 유용하게 이용될 것으로 기대된다.

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JICAMA MANUFACTURE METHOD OF CONSIST OF RICE WINE WITH JICAMA

Nº publicación: KR20210039601A 12/04/2021

Solicitante:

박현지

Resumen de: KR20210039601A

증기로 쪄내 고두밥으로 제조하는 고두밥 제조단계와; 상기 고두밥 10KG 대하여 누룩 1,5KG 및 엿기름 500G과 정제수 15L를 혼합한 혼합물을 용기에 담아 한지로 밀봉하여 22~25℃의 온도로 5~7일 동안 발효시키는 발효단계와; 여과하여 술지게미를 제거하고 (B)단계의 히카마 착즙액(약10~20%), 감미료 및 물을 가하여 숙성,제성하는 단계; (F)단계에서 생성된 히카마 발효주를 85℃~ 95℃의 온도에서 25분이상 가열하여 살균처리 및 탄산주입단계를 포함하는 히카마 막걸리의 제조방법이 제공된다. 이와 같이 구성된 본 발명은 미네랄이 다량 함유되어 있기 때문에 항암효능이 있을 뿐만 아니라 인체의 활성산소를 보다 용이하게 제거해 줌으로써, 현대병을 예방하천연 인슐린이라 불리는 '이눌린'이 있어 혈당 상승 억제와 콜레스테롤 개선에 도움을 주는 것으로 알려졌는데 급성당뇨나 당뇨환자 들에게 각광을 받고 있으며고, 국민의 건강을 향상시켜줄 수 있음은 물론, 국내 기능성 전통주(막걸리)시장의 활성화와, 나아가 농가소득을 향상시킬 수 있는 효과가 있다.

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