http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109852555-B
Outgoing Links
Predicate | Object |
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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/C12G3-024 |
filingDate | 2019-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2022-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2022-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CN-109852555-B |
titleOfInvention | Acid-resistant yeast and application thereof |
abstract | The invention discloses acid-resistant yeast and application thereof, wherein the acid-resistant yeast is classified and named as Pichia guilliermondii GS-1, and is preserved in China Center for Type Culture Collection (CCTCC) in 2018, 4 months and 18 days, and the preservation number is CCTCC NO: m2018213; the application of the acid-resistant yeast is to apply the acid-resistant yeast to the preparation of the fruit wine; the preparation method of the fruit wine comprises the following steps: and (3) pectin decomposition: adding pectinase and SO into fruit juice 2 Carrying out reaction, and then inactivating enzyme to obtain primary mixed liquor; and (3) adjusting: adding sugar into the primary mixed solution to adjust the sugar degree of the primary mixed solution, and adjusting the pH value to obtain a liquid to be fermented; a fermentation step: adding acid-resistant yeast into the liquid to be fermented, and fermenting at 25-30 deg.C to obtain fruit wine; the acid-resistant yeast is suitable for fermenting acidic fruit juice into fruit wine, and has good alcohol production capacity in an acidic environment. |
priorityDate | 2019-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 297.