Method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine
The invention relates to biotechnology, namely to a method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine.The method, according to the invention, comprises addition of the yeast strain in an amount of 3 mln cells/cm3 in wine with a s...
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| creator | SOLDATENCO Eugenia SOLDATENCO Olga TARAN Nicolae MORARI Boris |
| description | The invention relates to biotechnology, namely to a method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine.The method, according to the invention, comprises addition of the yeast strain in an amount of 3 mln cells/cm3 in wine with a sugar content of 22 g/dm3 and phenolic substances of 1000...2500 mg/dm3, maintenance of wine for fermentation for 5 days at a temperature of 20°C in a vial with a diameter of 2 cm and a height of 15 cm, in which is placed with the neck towards the bottom of the vial a tube welded at one end, graduated with the scale of 0.071 cm3, of a diameter of 0.3 cm and a height of 10 cm, from which the air is removed, and determination of the gas volume accumulated in the tube during fermentation. The greater the accumulated gas volume, the greater the capacity of secondary fermentation of the strain.
Invenţia se referă la biotehnologie, şi anume la o metodă de apreciere a capacităţii de fermentare secundară a tulpinii de levuri pentru producerea vinului spumant roşu.Metoda, conform invenţiei, prevede adăugarea tulpinii de levuri, în cantitate de 3 mln. cel./cm3 în vin cu un conţinut de zaharuri de 22 g/dm3 şi substanţe fenolice de 1000...2500 mg/dm3, menţinerea vinului pentru fermentare în decurs de 5 zile la temperatura de 20°C într-o eprubetă cu diametrul de 2 cm şi înălţimea de 15 cm, în care este amplasat cu gâtul spre fundul eprubetei un tub sudat la un capăt, gradat cu scara de 0,071 cm3, cu diametrul de 0,3 cm şi înălţimea de 10 cm, din care este evacuat aerul, şi determinarea volumului de gaz acumulat în tub la fermentare. Cu cât volumul gazului acumulat este mai mare, cu atât capacitatea de fermentare secundară a tulpinii este mai mare.
Изобретение относится к биотехнологии, а именно к методу оценки способности штамма дрожжей к вторичному брожению для производства красного игристого вина.Метод, согласно изобретению, предусматривает добавление штамма дрожжей в количестве 3 млн клеток/см3 в вино с содержанием сахаров 22 г/дм3 и фенольных веществ 1000...2500 мг/дм3,выдержку вина для брожения в течение 5 дней при температуре 20°С в пробирке с диаметром 2 см и высотой 15 см, в которой расположена, горлышком в сторону дна пробирки, запаянная с одного конца трубка, градуированная с ценой деления 0,071 см3, диаметром 0,3 см и высотой 10 см, из которой удален воздух, и определение объёма накопившегося газа в трубке при брожении. Чем больше объём накопившегося газа, тем боль |
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Invenţia se referă la biotehnologie, şi anume la o metodă de apreciere a capacităţii de fermentare secundară a tulpinii de levuri pentru producerea vinului spumant roşu.Metoda, conform invenţiei, prevede adăugarea tulpinii de levuri, în cantitate de 3 mln. cel./cm3 în vin cu un conţinut de zaharuri de 22 g/dm3 şi substanţe fenolice de 1000...2500 mg/dm3, menţinerea vinului pentru fermentare în decurs de 5 zile la temperatura de 20°C într-o eprubetă cu diametrul de 2 cm şi înălţimea de 15 cm, în care este amplasat cu gâtul spre fundul eprubetei un tub sudat la un capăt, gradat cu scara de 0,071 cm3, cu diametrul de 0,3 cm şi înălţimea de 10 cm, din care este evacuat aerul, şi determinarea volumului de gaz acumulat în tub la fermentare. Cu cât volumul gazului acumulat este mai mare, cu atât capacitatea de fermentare secundară a tulpinii este mai mare.
Изобретение относится к биотехнологии, а именно к методу оценки способности штамма дрожжей к вторичному брожению для производства красного игристого вина.Метод, согласно изобретению, предусматривает добавление штамма дрожжей в количестве 3 млн клеток/см3 в вино с содержанием сахаров 22 г/дм3 и фенольных веществ 1000...2500 мг/дм3,выдержку вина для брожения в течение 5 дней при температуре 20°С в пробирке с диаметром 2 см и высотой 15 см, в которой расположена, горлышком в сторону дна пробирки, запаянная с одного конца трубка, градуированная с ценой деления 0,071 см3, диаметром 0,3 см и высотой 10 см, из которой удален воздух, и определение объёма накопившегося газа в трубке при брожении. Чем больше объём накопившегося газа, тем больше способность штамма к вторичному брожению.</description><language>eng ; rum ; rus</language><subject>APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY ; BEER ; BIOCHEMISTRY ; CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PERFORMING OPERATIONS ; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL ; PREPARATION THEREOF ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; TRANSPORTING ; 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=20160630&DB=EPODOC&CC=MD&NR=968Z$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160630&DB=EPODOC&CC=MD&NR=968Z$$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>MORARI Boris</creatorcontrib><title>Method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine</title><description>The invention relates to biotechnology, namely to a method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine.The method, according to the invention, comprises addition of the yeast strain in an amount of 3 mln cells/cm3 in wine with a sugar content of 22 g/dm3 and phenolic substances of 1000...2500 mg/dm3, maintenance of wine for fermentation for 5 days at a temperature of 20°C in a vial with a diameter of 2 cm and a height of 15 cm, in which is placed with the neck towards the bottom of the vial a tube welded at one end, graduated with the scale of 0.071 cm3, of a diameter of 0.3 cm and a height of 10 cm, from which the air is removed, and determination of the gas volume accumulated in the tube during fermentation. The greater the accumulated gas volume, the greater the capacity of secondary fermentation of the strain.
Invenţia se referă la biotehnologie, şi anume la o metodă de apreciere a capacităţii de fermentare secundară a tulpinii de levuri pentru producerea vinului spumant roşu.Metoda, conform invenţiei, prevede adăugarea tulpinii de levuri, în cantitate de 3 mln. cel./cm3 în vin cu un conţinut de zaharuri de 22 g/dm3 şi substanţe fenolice de 1000...2500 mg/dm3, menţinerea vinului pentru fermentare în decurs de 5 zile la temperatura de 20°C într-o eprubetă cu diametrul de 2 cm şi înălţimea de 15 cm, în care este amplasat cu gâtul spre fundul eprubetei un tub sudat la un capăt, gradat cu scara de 0,071 cm3, cu diametrul de 0,3 cm şi înălţimea de 10 cm, din care este evacuat aerul, şi determinarea volumului de gaz acumulat în tub la fermentare. Cu cât volumul gazului acumulat este mai mare, cu atât capacitatea de fermentare secundară a tulpinii este mai mare.
Изобретение относится к биотехнологии, а именно к методу оценки способности штамма дрожжей к вторичному брожению для производства красного игристого вина.Метод, согласно изобретению, предусматривает добавление штамма дрожжей в количестве 3 млн клеток/см3 в вино с содержанием сахаров 22 г/дм3 и фенольных веществ 1000...2500 мг/дм3,выдержку вина для брожения в течение 5 дней при температуре 20°С в пробирке с диаметром 2 см и высотой 15 см, в которой расположена, горлышком в сторону дна пробирки, запаянная с одного конца трубка, градуированная с ценой деления 0,071 см3, диаметром 0,3 см и высотой 10 см, из которой удален воздух, и определение объёма накопившегося газа в трубке при брожении. Чем больше объём накопившегося газа, тем больше способность штамма к вторичному брожению.</description><subject>APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE</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>PERFORMING OPERATIONS</subject><subject>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</subject><subject>PREPARATION THEREOF</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>TRANSPORTING</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFjLsOwjAMRbswIOAPGPwDTEgIZh5i6cbUpbISh0a0cWQbQf8egmBmutI9R2daPWuyjj0EFkBVUo3pCtYROMzooo3AAZQcJ48yQiAZKBla5FRIMUdCNVATjOkTKmcW9nf304Q8aEa59SX_iInm1SRgr7T47qxano6X_XlFmVt6u44SWVsfdptt06z_4Bc2oEUD</recordid><startdate>20160630</startdate><enddate>20160630</enddate><creator>SOLDATENCO Eugenia</creator><creator>SOLDATENCO Olga</creator><creator>TARAN Nicolae</creator><creator>MORARI Boris</creator><scope>EVB</scope></search><sort><creationdate>20160630</creationdate><title>Method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine</title><author>SOLDATENCO Eugenia ; SOLDATENCO Olga ; TARAN Nicolae ; MORARI Boris</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MD968ZZ3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rum ; rus</language><creationdate>2016</creationdate><topic>APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE</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>PERFORMING OPERATIONS</topic><topic>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</topic><topic>PREPARATION THEREOF</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>TRANSPORTING</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SOLDATENCO Eugenia</creatorcontrib><creatorcontrib>SOLDATENCO Olga</creatorcontrib><creatorcontrib>TARAN Nicolae</creatorcontrib><creatorcontrib>MORARI Boris</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>MORARI Boris</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine</title><date>2016-06-30</date><risdate>2016</risdate><abstract>The invention relates to biotechnology, namely to a method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine.The method, according to the invention, comprises addition of the yeast strain in an amount of 3 mln cells/cm3 in wine with a sugar content of 22 g/dm3 and phenolic substances of 1000...2500 mg/dm3, maintenance of wine for fermentation for 5 days at a temperature of 20°C in a vial with a diameter of 2 cm and a height of 15 cm, in which is placed with the neck towards the bottom of the vial a tube welded at one end, graduated with the scale of 0.071 cm3, of a diameter of 0.3 cm and a height of 10 cm, from which the air is removed, and determination of the gas volume accumulated in the tube during fermentation. The greater the accumulated gas volume, the greater the capacity of secondary fermentation of the strain.
Invenţia se referă la biotehnologie, şi anume la o metodă de apreciere a capacităţii de fermentare secundară a tulpinii de levuri pentru producerea vinului spumant roşu.Metoda, conform invenţiei, prevede adăugarea tulpinii de levuri, în cantitate de 3 mln. cel./cm3 în vin cu un conţinut de zaharuri de 22 g/dm3 şi substanţe fenolice de 1000...2500 mg/dm3, menţinerea vinului pentru fermentare în decurs de 5 zile la temperatura de 20°C într-o eprubetă cu diametrul de 2 cm şi înălţimea de 15 cm, în care este amplasat cu gâtul spre fundul eprubetei un tub sudat la un capăt, gradat cu scara de 0,071 cm3, cu diametrul de 0,3 cm şi înălţimea de 10 cm, din care este evacuat aerul, şi determinarea volumului de gaz acumulat în tub la fermentare. Cu cât volumul gazului acumulat este mai mare, cu atât capacitatea de fermentare secundară a tulpinii este mai mare.
Изобретение относится к биотехнологии, а именно к методу оценки способности штамма дрожжей к вторичному брожению для производства красного игристого вина.Метод, согласно изобретению, предусматривает добавление штамма дрожжей в количестве 3 млн клеток/см3 в вино с содержанием сахаров 22 г/дм3 и фенольных веществ 1000...2500 мг/дм3,выдержку вина для брожения в течение 5 дней при температуре 20°С в пробирке с диаметром 2 см и высотой 15 см, в которой расположена, горлышком в сторону дна пробирки, запаянная с одного конца трубка, градуированная с ценой деления 0,071 см3, диаметром 0,3 см и высотой 10 см, из которой удален воздух, и определение объёма накопившегося газа в трубке при брожении. Чем больше объём накопившегося газа, тем больше способность штамма к вторичному брожению.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY BEER BIOCHEMISTRY CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TRANSPORTING VINEGAR WINE |
| title | Method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine |
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