http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107058140-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/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2017-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107058140-B |
| titleOfInvention | A strain of Kluyveromyces marx and its application in the brewing of blueberry fruit wine |
| abstract | The invention discloses a strain of Kluyveromyces marx and its application in blueberry wine brewing. The applicant isolated and screened a strain of Kluyveromyces marx from the environment of a blueberry planting base. The preservation of said Kluyveromyces The number is: CCTCC NO: M2017001. After expanding the culture of the yeast, add 0.2-0.4g of dry yeast per kg of blueberry puree (the effective number of viable bacteria is 30-35 billion CFU/g) and brew blueberry wine. Compared with commercial wine yeast and other With the added amount, the brewed blueberry fruit wine has stronger fruit aroma, purer flavor, more pleasant taste, simple process and stable quality, and is suitable for commercial production. |
| priorityDate | 2017-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.