http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102013102368-B4

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6124ea1065e47b86684be9bc670d3a4
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12M1-36
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N21-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-98
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022
filingDate 2013-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2022-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aed984d50297d4f89264e56da3f5a70b
publicationDate 2022-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber DE-102013102368-B4
titleOfInvention Method of monitoring a fermentation
abstract Method for monitoring fermentation of a fermentation product, in which a refractive index of the fermentation product is measured at time intervals using a refractometer and a corrected current sugar content of the fermentation product is determined on the basis of this measurement, taking into account an initial value for the sugar content from the corrected current sugar content current alcohol content is determined and a fermentation curve is created in this way, whereby the corrected current sugar content is converted using the following formula:ABK=AB∗K0_Fak+SB∗(1−K0_Fak),where SB is the initial sugar value, AB is the current sugar value, ABK is the corrected current sugar value and K0_Fak is a conversion factor, and the conversion factor is assumed to be non-constant.
priorityDate 2013-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 25.