http://rdf.ncbi.nlm.nih.gov/pubchem/patent/HU-201798-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ca1ed6fe9b0c177a74512124be069853 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-06 |
| filingDate | 1988-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c2c0a9acc54f3ba3c5cc72c8c7edf83 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ccbcee197359868f8fb56389c7141ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_714f7842ef03bb25a011784abc7ca9b5 |
| publicationDate | 1991-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | HU-201798-B |
| titleOfInvention | Process for producing immobilized yeast particularly for producing champagne |
| abstract | The present invention relates to the production of champagne using immobilized yeast. The essence is that the adapted yeast mass is encapsulated in sodium alginate and calcium chloride reagents in a gel, and the closed yeast is propagated by aeration. The particles containing yeast cells grown in the surface layer are saturated with sterile calcium chloride solution and contacted with sodium alginate, and the particles containing the secondary gel shell are utilized in the production of champagne. EN 201 798 A Scope of the description: 4 pages -1- |
| priorityDate | 1988-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.