http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-109460-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e2867e4a4398b0308efd57c05384e205 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 |
| filingDate | 1988-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4088be69f2de3708e236da202db40a8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b6c88ff1ca017d130a087b06e62b4381 |
| publicationDate | 1995-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-109460-B1 |
| titleOfInvention | Strawberry yeast (Ascomycetes class, order Endomycetales, Saccharomycetaceae family, Saccharomyces genus Saccharomyces rosei) S 241 for the production of sparkling, low alcoholic beverages |
| abstract | The invention relates to a strain ofnyew (Ascomycetes class, Endomycetales order,nthe family Saccharomycetaceae, the genus Saccharomyces,nspecies Saccharomyces rosei) "S 241" fornproducing sparkling, low alcoholic beverages,nobtained by isolation from a single cell,nusing the drop drop method inna damp room from the vineyards of the Dealul vineyardnGreat, left with rest of sugar at the endnalcoholic fermentation. The yeast strain "S 241" hasncells of size (4.6 ... 6.9) x (4.6 ... 6.9)nm in round form, alone or twice, sometimesnin small groups, does not form pseudomics andncontroversy, forming with 1 ... 4 spores. Squeeze outn"S 241" yeasts ferment glucose, sucrose,nsometimes inulin and 1/3 rafinosis, assimilates glucose,nI lllllllllllllllllllllllllllllllllllllllllllllllllllllllllIIllIIlllllllIIlllIIllIIllllllllllIIllIIllllllllllllllllIIllllllllllllllIIllIIlllllllllllllllIIllllllllllllllIIllIIllllllllllllllllIIllllllllllllllllIIllllllllllllllllIIlllllllllllllnIIIllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllngalactose, and assimilation of KNO3, usenethanol, as the sole source of carbon, and cleavagenarbutine is absent. The yeast strain "S 241"nallows for easy execution, technological operations,nto stop the fermentation activity of musts innpressure regime and an alcohol content ofnmaximum 3% vol. and reducing the SO2 dosen(max. 100 mg / l) due to the sensitivity of the leech tonnitrogen deficiency, fermentation medium,nsensitivity to thermal shock and poor ability tonproduces metabolism compounds that combine SO2.nimproves the quality of the grape sprout,nby preserving the fine flavor, the variety, to which it isnalso integrates fermentation flavors. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2921933-A1 |
| priorityDate | 1988-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.