METHOD OF BLEND STABILIZATION BASED ON THE FERMENTED APPLE JUICE
Method of blend stabilization on the basis of fermented apple juice includes treatment of an intermediate product by reagent. Palygorskite the natural dispersion mineral used as reagent at blending heating up in an amount of 3-5 % from total quantity of the fermented apple juice.
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | 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 | MELNYK LIUDMYLA MYKOLAIVNA KOZLOVSKA ALLA PETRIVNA MATKO SVITLANA VASYLIVNA MANK VALERII VENIAMINOVYCH OLEINIKOV VADYM MYKOLAIOVYCH ZHESTEREVA NATALIIA ANATOLIIVNA |
| description | Method of blend stabilization on the basis of fermented apple juice includes treatment of an intermediate product by reagent. Palygorskite the natural dispersion mineral used as reagent at blending heating up in an amount of 3-5 % from total quantity of the fermented apple juice. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_UA18940UU</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>UA18940UU</sourcerecordid><originalsourceid>FETCH-epo_espacenet_UA18940UU3</originalsourceid><addsrcrecordid>eNrjZHDwdQ3x8HdR8HdTcPJx9XNRCA5xdPL08YxyDPH091Nwcgx2BUr6KYR4uCq4uQb5uvqFAAUcAwJ8XBW8Qj2dXXkYWNMSc4pTeaE0N4Ocm2uIs4duakF-fGpxQWJyal5qSXyoo6GFpYlBaKgxQQUAkT8peg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD OF BLEND STABILIZATION BASED ON THE FERMENTED APPLE JUICE</title><source>esp@cenet</source><creator>MELNYK LIUDMYLA MYKOLAIVNA ; KOZLOVSKA ALLA PETRIVNA ; MATKO SVITLANA VASYLIVNA ; MANK VALERII VENIAMINOVYCH ; OLEINIKOV VADYM MYKOLAIOVYCH ; ZHESTEREVA NATALIIA ANATOLIIVNA</creator><creatorcontrib>MELNYK LIUDMYLA MYKOLAIVNA ; KOZLOVSKA ALLA PETRIVNA ; MATKO SVITLANA VASYLIVNA ; MANK VALERII VENIAMINOVYCH ; OLEINIKOV VADYM MYKOLAIOVYCH ; ZHESTEREVA NATALIIA ANATOLIIVNA</creatorcontrib><description>Method of blend stabilization on the basis of fermented apple juice includes treatment of an intermediate product by reagent. Palygorskite the natural dispersion mineral used as reagent at blending heating up in an amount of 3-5 % from total quantity of the fermented apple juice.</description><language>eng</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PASTEURISATION ; PREPARATION THEREOF ; PRESERVATION ; PURIFICATION ; SPIRITS ; STERILISATION ; VINEGAR ; WINE</subject><creationdate>2006</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=20061115&DB=EPODOC&CC=UA&NR=18940U$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20061115&DB=EPODOC&CC=UA&NR=18940U$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MELNYK LIUDMYLA MYKOLAIVNA</creatorcontrib><creatorcontrib>KOZLOVSKA ALLA PETRIVNA</creatorcontrib><creatorcontrib>MATKO SVITLANA VASYLIVNA</creatorcontrib><creatorcontrib>MANK VALERII VENIAMINOVYCH</creatorcontrib><creatorcontrib>OLEINIKOV VADYM MYKOLAIOVYCH</creatorcontrib><creatorcontrib>ZHESTEREVA NATALIIA ANATOLIIVNA</creatorcontrib><title>METHOD OF BLEND STABILIZATION BASED ON THE FERMENTED APPLE JUICE</title><description>Method of blend stabilization on the basis of fermented apple juice includes treatment of an intermediate product by reagent. Palygorskite the natural dispersion mineral used as reagent at blending heating up in an amount of 3-5 % from total quantity of the fermented apple juice.</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PASTEURISATION</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2006</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHDwdQ3x8HdR8HdTcPJx9XNRCA5xdPL08YxyDPH091Nwcgx2BUr6KYR4uCq4uQb5uvqFAAUcAwJ8XBW8Qj2dXXkYWNMSc4pTeaE0N4Ocm2uIs4duakF-fGpxQWJyal5qSXyoo6GFpYlBaKgxQQUAkT8peg</recordid><startdate>20061115</startdate><enddate>20061115</enddate><creator>MELNYK LIUDMYLA MYKOLAIVNA</creator><creator>KOZLOVSKA ALLA PETRIVNA</creator><creator>MATKO SVITLANA VASYLIVNA</creator><creator>MANK VALERII VENIAMINOVYCH</creator><creator>OLEINIKOV VADYM MYKOLAIOVYCH</creator><creator>ZHESTEREVA NATALIIA ANATOLIIVNA</creator><scope>EVB</scope></search><sort><creationdate>20061115</creationdate><title>METHOD OF BLEND STABILIZATION BASED ON THE FERMENTED APPLE JUICE</title><author>MELNYK LIUDMYLA MYKOLAIVNA ; KOZLOVSKA ALLA PETRIVNA ; MATKO SVITLANA VASYLIVNA ; MANK VALERII VENIAMINOVYCH ; OLEINIKOV VADYM MYKOLAIOVYCH ; ZHESTEREVA NATALIIA ANATOLIIVNA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_UA18940UU3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2006</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PASTEURISATION</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>MELNYK LIUDMYLA MYKOLAIVNA</creatorcontrib><creatorcontrib>KOZLOVSKA ALLA PETRIVNA</creatorcontrib><creatorcontrib>MATKO SVITLANA VASYLIVNA</creatorcontrib><creatorcontrib>MANK VALERII VENIAMINOVYCH</creatorcontrib><creatorcontrib>OLEINIKOV VADYM MYKOLAIOVYCH</creatorcontrib><creatorcontrib>ZHESTEREVA NATALIIA ANATOLIIVNA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MELNYK LIUDMYLA MYKOLAIVNA</au><au>KOZLOVSKA ALLA PETRIVNA</au><au>MATKO SVITLANA VASYLIVNA</au><au>MANK VALERII VENIAMINOVYCH</au><au>OLEINIKOV VADYM MYKOLAIOVYCH</au><au>ZHESTEREVA NATALIIA ANATOLIIVNA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD OF BLEND STABILIZATION BASED ON THE FERMENTED APPLE JUICE</title><date>2006-11-15</date><risdate>2006</risdate><abstract>Method of blend stabilization on the basis of fermented apple juice includes treatment of an intermediate product by reagent. Palygorskite the natural dispersion mineral used as reagent at blending heating up in an amount of 3-5 % from total quantity of the fermented apple juice.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_UA18940UU |
| source | esp@cenet |
| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | METHOD OF BLEND STABILIZATION BASED ON THE FERMENTED APPLE JUICE |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-26T00%3A45%3A21IST&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=MELNYK%20LIUDMYLA%20MYKOLAIVNA&rft.date=2006-11-15&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EUA18940UU%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 |