| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02E50-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08G59-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-06 |
| 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/C12P7-06 |
| filingDate |
1987-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
1988-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0232876-A3 |
| titleOfInvention |
Method for alcoholic fermentation by means of yeasts, new yeasts, and their use |
| abstract |
In the usual alcoholic fermentation by yeast fromnassimilable sugars at temperatures between 20nand 40 ° C in a manner known per se, the pHnset between 2.7 and 4.0 and a yeast, atnfor example, the deposit number DSM 3649nputs. It can also be infected and not pasteurinbased raw materials. The yeast worksnin a pH range where the growth of lactic acidnre-bacteria is suppressed. |
| priorityDate |
1986-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |