http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112226377-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/C12G1-0203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 |
| filingDate | 2020-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112226377-B |
| titleOfInvention | Saccharomyces cerevisiae and application thereof in making fruit-flavor dry red wine |
| abstract | The invention relates to a saccharomyces cerevisiae and application thereof in preparing fruit-flavor dry red wine, belongs to the field of brewing, and discloses an SSF12 type yeast with the preservation number of CGMCC No.20305, wherein the specific steps of preparing the fruit-flavor dry red wine by using the saccharomyces cerevisiae are as follows: (S1) tightly sealing the oak barrel with yellow mud inoculated with yeast SSF 12; (S2) ageing: and (3) storing the grape wine in a constant-temperature wine cellar for ageing for 1-3 years, wherein the temperature of the wine cellar is controlled to be 13-17 ℃. The invention has important effect on improving the quality of the wine. |
| priorityDate | 2020-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.