http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104120087-B

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18
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filingDate 2014-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2017-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2017-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-104120087-B
titleOfInvention Sichuan-Tibet plateau ice-wine three-level composite fermentation microbial inoculum and preparation method thereof
abstract The invention discloses a kind of preparation method of Sichuan-Tibet plateau ice-wine three-level composite fermentation microbial inoculum, with Pichia manshurica, (culture presevation is numbered:CGMCC6867), Pichia anomala (number by Pichia anomala, culture presevation:CGMCC6866), Saccharomyces cerevisiae and Saccharomyces chevalieri are main zymocyte, using modern biotechnology and microcapsule formulation technology of preparing, make the stuffed mid-term of Sichuan-Tibet plateau ice-wine early stage and quickly start later stage fermentation three-level composite fermentation microbial inoculum, core technology is provided for ice-wine standardized production, fill up domestic production blank, development to China's Fructus Vitis viniferae and Grape Wine Industry mid- to high-end product and adaptation market comsupton demand are played positive facilitation by this, have met specialty industries development need where reality.
priorityDate 2013-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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