METHOD FOR INOCULATING YEAST INTO FRUIT JUICE
PROBLEM TO BE SOLVED: To provide a new wine yeast product in a frozen form which is inoculated into fruit juice directly and a method for producing the same as well as a method for inoculating the same.SOLUTION: There is provided a frozen wine yeast product and a method for producing the same. The w...
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| creator | ANNICKA BUNTE JAN HENDRIK SWIEGERS SYLVESTER HOLT MANSOUR BADAKI |
| description | PROBLEM TO BE SOLVED: To provide a new wine yeast product in a frozen form which is inoculated into fruit juice directly and a method for producing the same as well as a method for inoculating the same.SOLUTION: There is provided a frozen wine yeast product and a method for producing the same. The wine yeast product is produced in a fermenter, and then is concentrated, and cryoprotectants are added therein. This mixture is then frozen at -50°C to obtain the frozen wine yeast product. What makes this product unique is that besides the fact that it is frozen, and is that rehydration is not required because the yeast was not dehydrated in the production process. A method for inoculating a yeast into a fruit juice comprises thawing the frozen wine yeast product to revert liquid form; and adding directly a sufficient amount of the liquid form into a grape juice. The thawing temperature is 25 to 35°C.SELECTED DRAWING: None
【課題】果汁に対して、直接接種するための凍結した形の新規ワイン酵母製品及びその製造方法並びに接種方法の提供。【解決手段】発酵槽で製造され、濃縮され、凍結保護物質が添加され、次いでこの混合物を−５０℃で凍結させる凍結ワイン酵母製品及びその製造方法。前記製品を独特にしているのは、それが凍結しているという事実に加えて、その酵母が製造プロセスにおいて脱水されなかったために再水和が必要でないため、前記凍結ワイン酵母製品を解凍し、液状の形態として、ブドウ果汁に充分な量を直接添加する工程を含む、酵母の果汁中への接種方法。前記解凍温度が２５〜３５℃である方法。【選択図】なし |
| format | Patent |
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【課題】果汁に対して、直接接種するための凍結した形の新規ワイン酵母製品及びその製造方法並びに接種方法の提供。【解決手段】発酵槽で製造され、濃縮され、凍結保護物質が添加され、次いでこの混合物を−５０℃で凍結させる凍結ワイン酵母製品及びその製造方法。前記製品を独特にしているのは、それが凍結しているという事実に加えて、その酵母が製造プロセスにおいて脱水されなかったために再水和が必要でないため、前記凍結ワイン酵母製品を解凍し、液状の形態として、ブドウ果汁に充分な量を直接添加する工程を含む、酵母の果汁中への接種方法。前記解凍温度が２５〜３５℃である方法。【選択図】なし</description><language>eng ; jpn</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2016</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=20160324&DB=EPODOC&CC=JP&NR=2016039816A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160324&DB=EPODOC&CC=JP&NR=2016039816A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ANNICKA BUNTE</creatorcontrib><creatorcontrib>JAN HENDRIK SWIEGERS</creatorcontrib><creatorcontrib>SYLVESTER HOLT</creatorcontrib><creatorcontrib>MANSOUR BADAKI</creatorcontrib><title>METHOD FOR INOCULATING YEAST INTO FRUIT JUICE</title><description>PROBLEM TO BE SOLVED: To provide a new wine yeast product in a frozen form which is inoculated into fruit juice directly and a method for producing the same as well as a method for inoculating the same.SOLUTION: There is provided a frozen wine yeast product and a method for producing the same. The wine yeast product is produced in a fermenter, and then is concentrated, and cryoprotectants are added therein. This mixture is then frozen at -50°C to obtain the frozen wine yeast product. What makes this product unique is that besides the fact that it is frozen, and is that rehydration is not required because the yeast was not dehydrated in the production process. A method for inoculating a yeast into a fruit juice comprises thawing the frozen wine yeast product to revert liquid form; and adding directly a sufficient amount of the liquid form into a grape juice. The thawing temperature is 25 to 35°C.SELECTED DRAWING: None
【課題】果汁に対して、直接接種するための凍結した形の新規ワイン酵母製品及びその製造方法並びに接種方法の提供。【解決手段】発酵槽で製造され、濃縮され、凍結保護物質が添加され、次いでこの混合物を−５０℃で凍結させる凍結ワイン酵母製品及びその製造方法。前記製品を独特にしているのは、それが凍結しているという事実に加えて、その酵母が製造プロセスにおいて脱水されなかったために再水和が必要でないため、前記凍結ワイン酵母製品を解凍し、液状の形態として、ブドウ果汁に充分な量を直接添加する工程を含む、酵母の果汁中への接種方法。前記解凍温度が２５〜３５℃である方法。【選択図】なし</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND1dQ3x8HdRcPMPUvD083cO9XEM8fRzV4h0dQwOAYqE-Cu4BYV6hih4hXo6u_IwsKYl5hSn8kJpbgYlN9cQZw_d1IL8-NTigsTk1LzUknivACMDQzMDY0sLQzNHY6IUAQAIniXv</recordid><startdate>20160324</startdate><enddate>20160324</enddate><creator>ANNICKA BUNTE</creator><creator>JAN HENDRIK SWIEGERS</creator><creator>SYLVESTER HOLT</creator><creator>MANSOUR BADAKI</creator><scope>EVB</scope></search><sort><creationdate>20160324</creationdate><title>METHOD FOR INOCULATING YEAST INTO FRUIT JUICE</title><author>ANNICKA BUNTE ; JAN HENDRIK SWIEGERS ; SYLVESTER HOLT ; MANSOUR BADAKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2016039816A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2016</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>ANNICKA BUNTE</creatorcontrib><creatorcontrib>JAN HENDRIK SWIEGERS</creatorcontrib><creatorcontrib>SYLVESTER HOLT</creatorcontrib><creatorcontrib>MANSOUR BADAKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ANNICKA BUNTE</au><au>JAN HENDRIK SWIEGERS</au><au>SYLVESTER HOLT</au><au>MANSOUR BADAKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR INOCULATING YEAST INTO FRUIT JUICE</title><date>2016-03-24</date><risdate>2016</risdate><abstract>PROBLEM TO BE SOLVED: To provide a new wine yeast product in a frozen form which is inoculated into fruit juice directly and a method for producing the same as well as a method for inoculating the same.SOLUTION: There is provided a frozen wine yeast product and a method for producing the same. The wine yeast product is produced in a fermenter, and then is concentrated, and cryoprotectants are added therein. This mixture is then frozen at -50°C to obtain the frozen wine yeast product. What makes this product unique is that besides the fact that it is frozen, and is that rehydration is not required because the yeast was not dehydrated in the production process. A method for inoculating a yeast into a fruit juice comprises thawing the frozen wine yeast product to revert liquid form; and adding directly a sufficient amount of the liquid form into a grape juice. The thawing temperature is 25 to 35°C.SELECTED DRAWING: None
【課題】果汁に対して、直接接種するための凍結した形の新規ワイン酵母製品及びその製造方法並びに接種方法の提供。【解決手段】発酵槽で製造され、濃縮され、凍結保護物質が添加され、次いでこの混合物を−５０℃で凍結させる凍結ワイン酵母製品及びその製造方法。前記製品を独特にしているのは、それが凍結しているという事実に加えて、その酵母が製造プロセスにおいて脱水されなかったために再水和が必要でないため、前記凍結ワイン酵母製品を解凍し、液状の形態として、ブドウ果汁に充分な量を直接添加する工程を含む、酵母の果汁中への接種方法。前記解凍温度が２５〜３５℃である方法。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | METHOD FOR INOCULATING YEAST INTO FRUIT JUICE |
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