SACCHAROMYCES CEREVISIAE YEAST STRAIN FOR RED TABLE WINE PRODUCTION
FIELD: biotechnology.SUBSTANCE: Saccharomyces cerevisiae Cabernet 5 yeast strain which has the ability to ferment red wort and mash, is deposited in the All-Russian Collection of Industrial Microorganisms under accession number VKPM Y-4270 and can be used for production of red table wines.EFFECT: in...
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| creator | Aliverdieva Dinara Alievna Khalilova Eslanda Abdurakhmanovna Sadulaev Magomed Mukhtarovich Kotenko Svetlana Tsalistinovna Palyan Yuliya Leonidovna Islammagomedova Elvira Akhmedovna Abakarova Aida Alevdinovna |
| description | FIELD: biotechnology.SUBSTANCE: Saccharomyces cerevisiae Cabernet 5 yeast strain which has the ability to ferment red wort and mash, is deposited in the All-Russian Collection of Industrial Microorganisms under accession number VKPM Y-4270 and can be used for production of red table wines.EFFECT: invention allows to improve the quality and organoleptic properties of the finished product.2 dwg, 1 tbl
Изобретение относится к биотехнологии. Штамм дрожжей Saccharomyces cerevisiae Каберне 5, обладающий способностью сбраживать красное сусло и мезгу, депонирован во Всероссийской Коллекции Промышленных Микроорганизмов под регистрационным номером ВКПМ Y-4270 и может быть использован в производстве красных столовых вин. Изобретение позволяет повысить качество и органолептические свойства готового продукта. 2 ил., 1 табл. |
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Изобретение относится к биотехнологии. Штамм дрожжей Saccharomyces cerevisiae Каберне 5, обладающий способностью сбраживать красное сусло и мезгу, депонирован во Всероссийской Коллекции Промышленных Микроорганизмов под регистрационным номером ВКПМ Y-4270 и может быть использован в производстве красных столовых вин. Изобретение позволяет повысить качество и органолептические свойства готового продукта. 2 ил., 1 табл.</description><language>eng ; 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 ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2017</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=20171117&DB=EPODOC&CC=RU&NR=2636024C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20171117&DB=EPODOC&CC=RU&NR=2636024C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Aliverdieva Dinara Alievna</creatorcontrib><creatorcontrib>Khalilova Eslanda Abdurakhmanovna</creatorcontrib><creatorcontrib>Sadulaev Magomed Mukhtarovich</creatorcontrib><creatorcontrib>Kotenko Svetlana Tsalistinovna</creatorcontrib><creatorcontrib>Palyan Yuliya Leonidovna</creatorcontrib><creatorcontrib>Islammagomedova Elvira Akhmedovna</creatorcontrib><creatorcontrib>Abakarova Aida Alevdinovna</creatorcontrib><title>SACCHAROMYCES CEREVISIAE YEAST STRAIN FOR RED TABLE WINE PRODUCTION</title><description>FIELD: biotechnology.SUBSTANCE: Saccharomyces cerevisiae Cabernet 5 yeast strain which has the ability to ferment red wort and mash, is deposited in the All-Russian Collection of Industrial Microorganisms under accession number VKPM Y-4270 and can be used for production of red table wines.EFFECT: invention allows to improve the quality and organoleptic properties of the finished product.2 dwg, 1 tbl
Изобретение относится к биотехнологии. Штамм дрожжей Saccharomyces cerevisiae Каберне 5, обладающий способностью сбраживать красное сусло и мезгу, депонирован во Всероссийской Коллекции Промышленных Микроорганизмов под регистрационным номером ВКПМ Y-4270 и может быть использован в производстве красных столовых вин. Изобретение позволяет повысить качество и органолептические свойства готового продукта. 2 ил., 1 табл.</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>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyjEKwlAMANC_OIh6h1xA0Fa6xzSlAf1fkl-lUykSJ9FCvT8uHsDpLW8ZyJCoRU3nntiAWPkqJsjQM1oGy4oSoUkKyjVkPJ4YbhIZLprqjrKkuA6Lx_icffNzFaDhTO3Wp_fg8zTe_eWfQbuiKqtdcaB9-Uf5AuayK0g</recordid><startdate>20171117</startdate><enddate>20171117</enddate><creator>Aliverdieva Dinara Alievna</creator><creator>Khalilova Eslanda Abdurakhmanovna</creator><creator>Sadulaev Magomed Mukhtarovich</creator><creator>Kotenko Svetlana Tsalistinovna</creator><creator>Palyan Yuliya Leonidovna</creator><creator>Islammagomedova Elvira Akhmedovna</creator><creator>Abakarova Aida Alevdinovna</creator><scope>EVB</scope></search><sort><creationdate>20171117</creationdate><title>SACCHAROMYCES CEREVISIAE YEAST STRAIN FOR RED TABLE WINE PRODUCTION</title><author>Aliverdieva Dinara Alievna ; Khalilova Eslanda Abdurakhmanovna ; Sadulaev Magomed Mukhtarovich ; Kotenko Svetlana Tsalistinovna ; Palyan Yuliya Leonidovna ; Islammagomedova Elvira Akhmedovna ; Abakarova Aida Alevdinovna</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2636024C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2017</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>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>Aliverdieva Dinara Alievna</creatorcontrib><creatorcontrib>Khalilova Eslanda Abdurakhmanovna</creatorcontrib><creatorcontrib>Sadulaev Magomed Mukhtarovich</creatorcontrib><creatorcontrib>Kotenko Svetlana Tsalistinovna</creatorcontrib><creatorcontrib>Palyan Yuliya Leonidovna</creatorcontrib><creatorcontrib>Islammagomedova Elvira Akhmedovna</creatorcontrib><creatorcontrib>Abakarova Aida Alevdinovna</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Aliverdieva Dinara Alievna</au><au>Khalilova Eslanda Abdurakhmanovna</au><au>Sadulaev Magomed Mukhtarovich</au><au>Kotenko Svetlana Tsalistinovna</au><au>Palyan Yuliya Leonidovna</au><au>Islammagomedova Elvira Akhmedovna</au><au>Abakarova Aida Alevdinovna</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SACCHAROMYCES CEREVISIAE YEAST STRAIN FOR RED TABLE WINE PRODUCTION</title><date>2017-11-17</date><risdate>2017</risdate><abstract>FIELD: biotechnology.SUBSTANCE: Saccharomyces cerevisiae Cabernet 5 yeast strain which has the ability to ferment red wort and mash, is deposited in the All-Russian Collection of Industrial Microorganisms under accession number VKPM Y-4270 and can be used for production of red table wines.EFFECT: invention allows to improve the quality and organoleptic properties of the finished product.2 dwg, 1 tbl
Изобретение относится к биотехнологии. Штамм дрожжей Saccharomyces cerevisiae Каберне 5, обладающий способностью сбраживать красное сусло и мезгу, депонирован во Всероссийской Коллекции Промышленных Микроорганизмов под регистрационным номером ВКПМ Y-4270 и может быть использован в производстве красных столовых вин. Изобретение позволяет повысить качество и органолептические свойства готового продукта. 2 ил., 1 табл.</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 PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | SACCHAROMYCES CEREVISIAE YEAST STRAIN FOR RED TABLE WINE PRODUCTION |
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