http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108949595-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 |
| filingDate | 2018-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108949595-B |
| titleOfInvention | Aroma-producing yeast and application thereof in red yeast rice yellow wine brewing |
| abstract | The invention discloses a fragrant yeast and application thereof in red yeast rice yellow wine brewing, wherein the fragrant yeast is classified and named as saccharomyces cerevisiae JJ4( Saccharomyces cerevisiae JJ4) The culture medium is preserved in China center for type culture Collection with the preservation number of CCTCC NO: m2018219, preservation date of 2018, 4 months and 19 days. The saccharomyces cerevisiae JJ4 has good fermentation and aroma production capability. In the invention, the saccharomyces cerevisiae JJ4 is added in the fermentation process of the red yeast yellow wine to strengthen the fermentation, so that the flavor composition of the red yeast yellow wine can be enriched, the total amount of ester and acid volatile flavor substances is obviously improved, a new red yeast yellow wine product with unique flavor is developed, and the method has good economic and social benefits. |
| priorityDate | 2018-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.