http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2736098-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4b3c1529545545a85230fd073d037166 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G2200-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G2200-05 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-85 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 |
| filingDate | 2016-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0032a983ddad94494c37baf87f24a858 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f2eb34728daec35c268e9beea7af4c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bc4c4cac3af0d724af6e2bf74333173 |
| publicationDate | 2020-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2736098-C2 |
| titleOfInvention | Yeast strains for fermented beverages, particularly wine |
| abstract | FIELD: winemaking.SUBSTANCE: group of inventions relates to a method for producing a strain of wine yeast, versions of the wine yeast strain and a method of producing wine using said yeast strains. Disclosed is a method of producing a wine yeast strain comprising hybridizing yeast strain S1, which is a strain deposited in CNCM under number I-5011, with yeast strain S2, which is a strain deposited in CNCM under number I-5012, followed by isolation of strains. Artificial wort is sown standardized by International Organization of Vineyards and Wines (Organisme International de la Vigne et du Vin—OIV), reduced content of fermentable sugars—250 g/l at initial concentration of nitrogen—200 ppm, recovered strains and kinetics of fermentation produced by said strains. One performs selection of strains having three following properties: kinetics of fermentation from 15 to 22 days at 24 °C, resistance to alcohol content higher than or equal to 15 vol %, need in nitrogen less than or equal to 200 ppm. Also disclosed are a strain of wine yeast deposited in CNCM under number I-4975 and a strain of wine yeast deposited in CNCM under number I-4977, having said properties. These strains are used in the wine production method.EFFECT: group of inventions makes it possible to produce strains of wine yeast with high fermentation kinetics, resistance to alcohol in amount of more than 15 vol % and capacity for fermentation in presence of low amount of available nitrogen.6 cl, 11 tbl, 2 ex, 1 dwg |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2804393-C1 |
| priorityDate | 2015-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.