Novel saccharomycopsis fibuligera fortified yeast and application thereof in improving wine quality
The invention relates to the technical field of microorganisms, in particular to novel saccharomycopsis fibuligera fortified yeast and application thereof to improvement of wine quality, self-screened saccharomycopsis fibuligera S1 is researched, aiming at the problem of low wine yield of saccharomy...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | WU JINYAN ZHANG LONG WAN RUIJIE WEI YANPING LIANG XIAOXIANG LIANG SIMEI LI QUN LIANG ZHENRONG |
| description | The invention relates to the technical field of microorganisms, in particular to novel saccharomycopsis fibuligera fortified yeast and application thereof to improvement of wine quality, self-screened saccharomycopsis fibuligera S1 is researched, aiming at the problem of low wine yield of saccharomycopsis fibuligera, saccharomyces cerevisiae is combined for compounding, and the proportion of main strains is optimized, so that the saccharomycopsis fibuligera fortified yeast is obtained. A plurality of formulas are stored to cope with different seasonal changes, so that the quality and yield balance of the raw wine is guaranteed; through verification, the screened saccharomycopsis fibuligera S1 is compounded with kluyveromyces marxianus Y245 and rhizopus G1 to prepare the distiller's yeast, so that the wine yield of the rice-flavor distiller's yeast can be remarkably improved, meanwhile, the ester content and types of rice-flavor raw wine are improved, the taste of the rice-flavor raw wine is effectively enrich |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN117965332A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN117965332A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN117965332A3</originalsourceid><addsrcrecordid>eNqNyjEOwjAMAMAsDAj4g3kAQ4kAdUQViKkTe2VSp7WUxiFJi_J7Fh7AdMutlWllIQcJjRkxylSMhMQJLL9mxwNFBCsxs2XqoRCmDOh7wBAcG8wsHvJIkcQCe-ApRFnYD_BhT_Ce0XEuW7Wy6BLtfm7U_n57No8DBekoBTTkKXdNW1WX-nzS-njV_5wvNYw_kQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Novel saccharomycopsis fibuligera fortified yeast and application thereof in improving wine quality</title><source>esp@cenet</source><creator>WU JINYAN ; ZHANG LONG ; WAN RUIJIE ; WEI YANPING ; LIANG XIAOXIANG ; LIANG SIMEI ; LI QUN ; LIANG ZHENRONG</creator><creatorcontrib>WU JINYAN ; ZHANG LONG ; WAN RUIJIE ; WEI YANPING ; LIANG XIAOXIANG ; LIANG SIMEI ; LI QUN ; LIANG ZHENRONG</creatorcontrib><description>The invention relates to the technical field of microorganisms, in particular to novel saccharomycopsis fibuligera fortified yeast and application thereof to improvement of wine quality, self-screened saccharomycopsis fibuligera S1 is researched, aiming at the problem of low wine yield of saccharomycopsis fibuligera, saccharomyces cerevisiae is combined for compounding, and the proportion of main strains is optimized, so that the saccharomycopsis fibuligera fortified yeast is obtained. A plurality of formulas are stored to cope with different seasonal changes, so that the quality and yield balance of the raw wine is guaranteed; through verification, the screened saccharomycopsis fibuligera S1 is compounded with kluyveromyces marxianus Y245 and rhizopus G1 to prepare the distiller's yeast, so that the wine yield of the rice-flavor distiller's yeast can be remarkably improved, meanwhile, the ester content and types of rice-flavor raw wine are improved, the taste of the rice-flavor raw wine is effectively enrich</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240503&DB=EPODOC&CC=CN&NR=117965332A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240503&DB=EPODOC&CC=CN&NR=117965332A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WU JINYAN</creatorcontrib><creatorcontrib>ZHANG LONG</creatorcontrib><creatorcontrib>WAN RUIJIE</creatorcontrib><creatorcontrib>WEI YANPING</creatorcontrib><creatorcontrib>LIANG XIAOXIANG</creatorcontrib><creatorcontrib>LIANG SIMEI</creatorcontrib><creatorcontrib>LI QUN</creatorcontrib><creatorcontrib>LIANG ZHENRONG</creatorcontrib><title>Novel saccharomycopsis fibuligera fortified yeast and application thereof in improving wine quality</title><description>The invention relates to the technical field of microorganisms, in particular to novel saccharomycopsis fibuligera fortified yeast and application thereof to improvement of wine quality, self-screened saccharomycopsis fibuligera S1 is researched, aiming at the problem of low wine yield of saccharomycopsis fibuligera, saccharomyces cerevisiae is combined for compounding, and the proportion of main strains is optimized, so that the saccharomycopsis fibuligera fortified yeast is obtained. A plurality of formulas are stored to cope with different seasonal changes, so that the quality and yield balance of the raw wine is guaranteed; through verification, the screened saccharomycopsis fibuligera S1 is compounded with kluyveromyces marxianus Y245 and rhizopus G1 to prepare the distiller's yeast, so that the wine yield of the rice-flavor distiller's yeast can be remarkably improved, meanwhile, the ester content and types of rice-flavor raw wine are improved, the taste of the rice-flavor raw wine is effectively enrich</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyjEOwjAMAMAsDAj4g3kAQ4kAdUQViKkTe2VSp7WUxiFJi_J7Fh7AdMutlWllIQcJjRkxylSMhMQJLL9mxwNFBCsxs2XqoRCmDOh7wBAcG8wsHvJIkcQCe-ApRFnYD_BhT_Ce0XEuW7Wy6BLtfm7U_n57No8DBekoBTTkKXdNW1WX-nzS-njV_5wvNYw_kQ</recordid><startdate>20240503</startdate><enddate>20240503</enddate><creator>WU JINYAN</creator><creator>ZHANG LONG</creator><creator>WAN RUIJIE</creator><creator>WEI YANPING</creator><creator>LIANG XIAOXIANG</creator><creator>LIANG SIMEI</creator><creator>LI QUN</creator><creator>LIANG ZHENRONG</creator><scope>EVB</scope></search><sort><creationdate>20240503</creationdate><title>Novel saccharomycopsis fibuligera fortified yeast and application thereof in improving wine quality</title><author>WU JINYAN ; ZHANG LONG ; WAN RUIJIE ; WEI YANPING ; LIANG XIAOXIANG ; LIANG SIMEI ; LI QUN ; LIANG ZHENRONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117965332A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>WU JINYAN</creatorcontrib><creatorcontrib>ZHANG LONG</creatorcontrib><creatorcontrib>WAN RUIJIE</creatorcontrib><creatorcontrib>WEI YANPING</creatorcontrib><creatorcontrib>LIANG XIAOXIANG</creatorcontrib><creatorcontrib>LIANG SIMEI</creatorcontrib><creatorcontrib>LI QUN</creatorcontrib><creatorcontrib>LIANG ZHENRONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WU JINYAN</au><au>ZHANG LONG</au><au>WAN RUIJIE</au><au>WEI YANPING</au><au>LIANG XIAOXIANG</au><au>LIANG SIMEI</au><au>LI QUN</au><au>LIANG ZHENRONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Novel saccharomycopsis fibuligera fortified yeast and application thereof in improving wine quality</title><date>2024-05-03</date><risdate>2024</risdate><abstract>The invention relates to the technical field of microorganisms, in particular to novel saccharomycopsis fibuligera fortified yeast and application thereof to improvement of wine quality, self-screened saccharomycopsis fibuligera S1 is researched, aiming at the problem of low wine yield of saccharomycopsis fibuligera, saccharomyces cerevisiae is combined for compounding, and the proportion of main strains is optimized, so that the saccharomycopsis fibuligera fortified yeast is obtained. A plurality of formulas are stored to cope with different seasonal changes, so that the quality and yield balance of the raw wine is guaranteed; through verification, the screened saccharomycopsis fibuligera S1 is compounded with kluyveromyces marxianus Y245 and rhizopus G1 to prepare the distiller's yeast, so that the wine yield of the rice-flavor distiller's yeast can be remarkably improved, meanwhile, the ester content and types of rice-flavor raw wine are improved, the taste of the rice-flavor raw wine is effectively enrich</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN117965332A |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | Novel saccharomycopsis fibuligera fortified yeast and application thereof in improving wine quality |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-17T06%3A52%3A02IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=WU%20JINYAN&rft.date=2024-05-03&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN117965332A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |