http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106635832-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-645 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-145 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-645 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 |
| filingDate | 2016-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106635832-B |
| titleOfInvention | An abnormal Wickham yeast strain and its application |
| abstract | The invention discloses an abnormal Wickham yeast strain Wickerhamomyces anomalus G1, the preservation number of which is CGMCC No. 13050 in the General Microorganism Center of the China Microorganism Culture Collection and Management Committee; it is applied to the fermentation of Yunnan olive fruit wine, and the aroma is enhanced and removed. The astringency effect is remarkable. The color of the Yunnan olive fruit wine brewed by the method is tan, the wine body is clear and transparent, and has the pure and unique aroma of Yunnan olive fruit, the taste is sweet and mellow, the aftertaste is long, the acidity is low, the sweetness is obvious, and it has the typical characteristics of the Yunnan olive fruit wine. . This invention will provide an important basis for the deep processing of Yunnan olive fruit wine. |
| priorityDate | 2016-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.