http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1555352-A1

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04
filingDate 1988-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1990-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82479b7ba4914319b7d3ae1592de3d7f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed1fb5782f7591d1761c0048276ff138
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c95fd80159731771b620de0e367e4c05
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85af210d05fdc3b0c944f7f09bc0f927
publicationDate 1990-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber SU-1555352-A1
titleOfInvention Method of producing food vinegar
abstract This invention relates to food biotechnology. The purpose of the invention is to increase the yield and concentration of the finished product while simultaneously enriching it with biologically active and mineral substances and accelerating the process. A nutrient medium is prepared on the basis of the standard 6.5–7.0%, the finished acetic acid 0.9–1.0%, and mineral salts. The nutrient medium is continuously fed to the oxidation in the battery of series-connected fermenters. When the acetic acid concentration in the head fermenters is 6.0–8.5%, which characterizes the phase of slow growth of acetic acid bacteria, fermented block juice or grape wine is added to the nutrient medium in a ratio with medium 1: (0.02–0.03 ) to the value of the OB potential in the medium 545 - 550 mV. The oxidation process yields vinegar of a high concentration of 10.2% to 10.3%. Its yield increases and enrichment with biologically active and mineral substances takes place. 3 tab.
priorityDate 1988-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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