Strain of Saccharomyces vini yeast for the production of sparkling rose wine
The invention relates to biotechnology and can be used in the wine industry.The strain of Saccharomyces vini yeast, deposited in the National Collection of Non-pathogenic Microorganisms under the number CNMN-Y-27, can be used in the production of sparkling rose wine.The result consists in the select...
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| creator | SOLDATENCO Eugenia SOLDATENCO Olga TARAN Nicolae BARSOVA Oxana |
| description | The invention relates to biotechnology and can be used in the wine industry.The strain of Saccharomyces vini yeast, deposited in the National Collection of Non-pathogenic Microorganisms under the number CNMN-Y-27, can be used in the production of sparkling rose wine.The result consists in the selection of a local yeast strain having enhanced activity of fermentation of blends with different concentrations of phenolic substances, including anthocyanins, for the production of sparkling rose wine with high foaming and sparkling properties.
Invenţia se referă la biotehnologie şi poate fi utilizată în industria vinicolă.Tulpina de levuri Saccharomyces vini, depozitată în Colecţia Naţională de Microorganisme Nepatogene cu numărul CNMN-Y-27, poate fi utilizată la producerea vinului spumant roz.Rezultatul constă în selecţionarea unei tulpini de levuri autohtone care posedă o activitate de fermentare sporită a cupajelor cu diferite concentraţii ale substanţelor fenolice, inclusiv antociani, pentru producerea vinului spumant roz cu proprietăţi avansate de spumare şi perlare.
Изобретение относится к биотехнологии и может быть использовано в винодельческой промышленности.Штамм дрожжей Saccharomyces vini, депонированный в Национальной Коллекции Непатогенных Микроорганизмов под номером CNMN-Y-27, может быть использован при производстве игристого розового вина.Результат состоит в селекции местного штамма дрожжей, обладающего повышенной активностью сбраживания купажей с разными концентрациями фенольных веществ, в том числе антоцианов для производства игристого розового вина с повышенными пенообразующими и игристыми свойствами. |
| format | Patent |
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Invenţia se referă la biotehnologie şi poate fi utilizată în industria vinicolă.Tulpina de levuri Saccharomyces vini, depozitată în Colecţia Naţională de Microorganisme Nepatogene cu numărul CNMN-Y-27, poate fi utilizată la producerea vinului spumant roz.Rezultatul constă în selecţionarea unei tulpini de levuri autohtone care posedă o activitate de fermentare sporită a cupajelor cu diferite concentraţii ale substanţelor fenolice, inclusiv antociani, pentru producerea vinului spumant roz cu proprietăţi avansate de spumare şi perlare.
Изобретение относится к биотехнологии и может быть использовано в винодельческой промышленности.Штамм дрожжей Saccharomyces vini, депонированный в Национальной Коллекции Непатогенных Микроорганизмов под номером CNMN-Y-27, может быть использован при производстве игристого розового вина.Результат состоит в селекции местного штамма дрожжей, обладающего повышенной активностью сбраживания купажей с разными концентрациями фенольных веществ, в том числе антоцианов для производства игристого розового вина с повышенными пенообразующими и игристыми свойствами.</description><language>eng ; rum ; rus</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>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=20160731&DB=EPODOC&CC=MD&NR=4428B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160731&DB=EPODOC&CC=MD&NR=4428B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SOLDATENCO Eugenia</creatorcontrib><creatorcontrib>SOLDATENCO Olga</creatorcontrib><creatorcontrib>TARAN Nicolae</creatorcontrib><creatorcontrib>BARSOVA Oxana</creatorcontrib><title>Strain of Saccharomyces vini yeast for the production of sparkling rose wine</title><description>The invention relates to biotechnology and can be used in the wine industry.The strain of Saccharomyces vini yeast, deposited in the National Collection of Non-pathogenic Microorganisms under the number CNMN-Y-27, can be used in the production of sparkling rose wine.The result consists in the selection of a local yeast strain having enhanced activity of fermentation of blends with different concentrations of phenolic substances, including anthocyanins, for the production of sparkling rose wine with high foaming and sparkling properties.
Invenţia se referă la biotehnologie şi poate fi utilizată în industria vinicolă.Tulpina de levuri Saccharomyces vini, depozitată în Colecţia Naţională de Microorganisme Nepatogene cu numărul CNMN-Y-27, poate fi utilizată la producerea vinului spumant roz.Rezultatul constă în selecţionarea unei tulpini de levuri autohtone care posedă o activitate de fermentare sporită a cupajelor cu diferite concentraţii ale substanţelor fenolice, inclusiv antociani, pentru producerea vinului spumant roz cu proprietăţi avansate de spumare şi perlare.
Изобретение относится к биотехнологии и может быть использовано в винодельческой промышленности.Штамм дрожжей Saccharomyces vini, депонированный в Национальной Коллекции Непатогенных Микроорганизмов под номером CNMN-Y-27, может быть использован при производстве игристого розового вина.Результат состоит в селекции местного штамма дрожжей, обладающего повышенной активностью сбраживания купажей с разными концентрациями фенольных веществ, в том числе антоцианов для производства игристого розового вина с повышенными пенообразующими и игристыми свойствами.</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>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAJLilKzMxTyE9TCE5MTs5ILMrPrUxOLVYoy8zLVKhMTSwuUUjLL1IoyUhVKCjKTylNLsnMBysvLkgsys7JzEtXKMovTlUoz8xL5WFgTUvMKU7lhdLcDLJuriHOHrqpBfnxqUANyal5qSXxvi4mJkYWTobGhOQB_hY0NQ</recordid><startdate>20160731</startdate><enddate>20160731</enddate><creator>SOLDATENCO Eugenia</creator><creator>SOLDATENCO Olga</creator><creator>TARAN Nicolae</creator><creator>BARSOVA Oxana</creator><scope>EVB</scope></search><sort><creationdate>20160731</creationdate><title>Strain of Saccharomyces vini yeast for the production of sparkling rose wine</title><author>SOLDATENCO Eugenia ; SOLDATENCO Olga ; TARAN Nicolae ; BARSOVA Oxana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MD4428B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rum ; rus</language><creationdate>2016</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>SOLDATENCO Eugenia</creatorcontrib><creatorcontrib>SOLDATENCO Olga</creatorcontrib><creatorcontrib>TARAN Nicolae</creatorcontrib><creatorcontrib>BARSOVA Oxana</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SOLDATENCO Eugenia</au><au>SOLDATENCO Olga</au><au>TARAN Nicolae</au><au>BARSOVA Oxana</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Strain of Saccharomyces vini yeast for the production of sparkling rose wine</title><date>2016-07-31</date><risdate>2016</risdate><abstract>The invention relates to biotechnology and can be used in the wine industry.The strain of Saccharomyces vini yeast, deposited in the National Collection of Non-pathogenic Microorganisms under the number CNMN-Y-27, can be used in the production of sparkling rose wine.The result consists in the selection of a local yeast strain having enhanced activity of fermentation of blends with different concentrations of phenolic substances, including anthocyanins, for the production of sparkling rose wine with high foaming and sparkling properties.
Invenţia se referă la biotehnologie şi poate fi utilizată în industria vinicolă.Tulpina de levuri Saccharomyces vini, depozitată în Colecţia Naţională de Microorganisme Nepatogene cu numărul CNMN-Y-27, poate fi utilizată la producerea vinului spumant roz.Rezultatul constă în selecţionarea unei tulpini de levuri autohtone care posedă o activitate de fermentare sporită a cupajelor cu diferite concentraţii ale substanţelor fenolice, inclusiv antociani, pentru producerea vinului spumant roz cu proprietăţi avansate de spumare şi perlare.
Изобретение относится к биотехнологии и может быть использовано в винодельческой промышленности.Штамм дрожжей Saccharomyces vini, депонированный в Национальной Коллекции Непатогенных Микроорганизмов под номером CNMN-Y-27, может быть использован при производстве игристого розового вина.Результат состоит в селекции местного штамма дрожжей, обладающего повышенной активностью сбраживания купажей с разными концентрациями фенольных веществ, в том числе антоцианов для производства игристого розового вина с повышенными пенообразующими и игристыми свойствами.</abstract><oa>free_for_read</oa></addata></record> |
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| 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 | Strain of Saccharomyces vini yeast for the production of sparkling rose wine |
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