http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017114999-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adbd3bc776ed01d921e967befbc54470 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N11-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-073 |
| filingDate | 2016-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d040fefad0e9d6cf4e00dc4801468ab9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f4cd247f761c063bb0b64b88f04c7a1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be2d7c94df2d478a6ffcf4f3bc930930 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d52094b97e93b29a16dc1390319ea5d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1743ae09610c3bdb1d9405714ea2c9c7 |
| publicationDate | 2017-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2017114999-A1 |
| titleOfInvention | Wood shavings with microorganisms, preparation thereof and use thereof |
| abstract | The invention relates to wood shavings with microorganisms, the preparation thereof and the use thereof. The method of the present invention allows cultures of microorganisms immobilised in starch-coated oak shavings or chips to be obtained. The method uses undelignified oak chips permitted for use in wine. The microorganisms are immobilised in the pores of the shavings or chips, preferably highly porous oak species and, particularly, untoasted chips, which lead to improved viability of the microorganisms, together with immobilisation by means of lyophilisation. The chips obtained are particularly useful in wine production because they impart characteristics of the wood and are involved in fermentation simultaneously. Co-immobilised yeasts and malolactic bacteria allow simultaneous alcoholic and malolactic fermentation, accelerating production. The alcoholic fermentation yeasts immobilised in the chips can be used in a second fermentation for sparkling wines, in which same facilitate the removal of yeasts and contribute new organoleptic properties. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108251411-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2748189-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2932808-A1 |
| priorityDate | 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.