http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-129164-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a44ee4b40ac88a875db734680e1054a4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-06 |
| filingDate | 2012-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ce29f2a48154bfc0ed1ba232059e0cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3dfa68af7f08c4ba60bd907ff75f64d0 |
| publicationDate | 2014-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-129164-A2 |
| titleOfInvention | METHOD OF IMMOBILIZING LEAVES USED IN SPARKLING WINE TECHNOLOGY |
| abstract | The present invention relates to a method of immobilizing yeasts used in sparkling wine technology. The method according to the invention consists in that on a gelatin gum biopolymer matrix obtained by adding 10-30 ml of suspension containing 0.035 g / l of bentonite to 0.3 ... 1 g of gelatin gum dissolved in 40% 70 ml of deionized sterile water at 70 DEG-80 DEG C. is added a 10% suspension of yeast cells which provide a concentration of 1.5 ... 2.5 g of yeast cells , to a final volume of 100 ml of the mixture, followed by homogenization and extrusion of the mixture in the form of drops, in a 1.5 ... 2% calcium chloride solution at a time of immersion of 30-60 min , after which the resulting pearls are filtered and reintroduced in 0.05 ... 0.1% gelatin gum solution, washed with deionized water and activated in sterile grape must for 4 ... 6 hours. |
| priorityDate | 2012-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.