METHOD FOR HONEY WORT HIGH-SUGAR ALCOHOL FERMENTATION
The subject of the invention concerns a high sugar concentration honey wort alcohol fermentation method wherein Scm strain of Saccharomyces cerevisiae yeast deposited at the Culture Collection of Industrial Micro-organisms in IAFB under number KKP 2052 p is introduced into the honey wort blend and t...
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| creator | SPERA, MARIA MISIEWICZ, ANNA KIELISZEK, MAREK TEREBIENIEC, AGATA WETOSZKA URSZULA CIESLAK, HANNA |
| description | The subject of the invention concerns a high sugar concentration honey wort alcohol fermentation method wherein Scm strain of Saccharomyces cerevisiae yeast deposited at the Culture Collection of Industrial Micro-organisms in IAFB under number KKP 2052 p is introduced into the honey wort blend and the wort fermentation is carried out, preferably for 30 days, until a young mead is obtained. The invention also pertains to the dry preparation of this yeast.
La présente invention concerne un procédé de fermentation alcoolique de moût de miel à haute concentration en sucre, une souche Scm de levure Saccharomyces cerevisiae déposée à la Culture Collection of Industrial Micro-organisms à l'IAFB sous le numéro KKP 2052 p étant introduite dans le mélange de moût de miel et la fermentation de moût étant effectuée, de préférence pendant 30 jours, jusqu'à ce qu'un hydromel jeune soit obtenu. L'invention porte également sur la préparation sèche de cette levure. |
| format | Patent |
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La présente invention concerne un procédé de fermentation alcoolique de moût de miel à haute concentration en sucre, une souche Scm de levure Saccharomyces cerevisiae déposée à la Culture Collection of Industrial Micro-organisms à l'IAFB sous le numéro KKP 2052 p étant introduite dans le mélange de moût de miel et la fermentation de moût étant effectuée, de préférence pendant 30 jours, jusqu'à ce qu'un hydromel jeune soit obtenu. L'invention porte également sur la préparation sèche de cette levure.</description><language>eng ; fre</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; PROCESSES USING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2015</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=20150709&DB=EPODOC&CC=WO&NR=2015102500A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150709&DB=EPODOC&CC=WO&NR=2015102500A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SPERA, MARIA</creatorcontrib><creatorcontrib>MISIEWICZ, ANNA</creatorcontrib><creatorcontrib>KIELISZEK, MAREK</creatorcontrib><creatorcontrib>TEREBIENIEC, AGATA</creatorcontrib><creatorcontrib>WETOSZKA URSZULA</creatorcontrib><creatorcontrib>CIESLAK, HANNA</creatorcontrib><title>METHOD FOR HONEY WORT HIGH-SUGAR ALCOHOL FERMENTATION</title><description>The subject of the invention concerns a high sugar concentration honey wort alcohol fermentation method wherein Scm strain of Saccharomyces cerevisiae yeast deposited at the Culture Collection of Industrial Micro-organisms in IAFB under number KKP 2052 p is introduced into the honey wort blend and the wort fermentation is carried out, preferably for 30 days, until a young mead is obtained. The invention also pertains to the dry preparation of this yeast.
La présente invention concerne un procédé de fermentation alcoolique de moût de miel à haute concentration en sucre, une souche Scm de levure Saccharomyces cerevisiae déposée à la Culture Collection of Industrial Micro-organisms à l'IAFB sous le numéro KKP 2052 p étant introduite dans le mélange de moût de miel et la fermentation de moût étant effectuée, de préférence pendant 30 jours, jusqu'à ce qu'un hydromel jeune soit obtenu. L'invention porte également sur la préparation sèche de cette levure.</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>PROCESSES USING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD1dQ3x8HdRcPMPUvDw93ONVAj3DwpR8PB099ANDnV3DFJw9HH29_D3UXBzDfJ19QtxDPH09-NhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBYnJqXmpJfHh_kYGhqaGBkamBgaOhsbEqQIAi0EogA</recordid><startdate>20150709</startdate><enddate>20150709</enddate><creator>SPERA, MARIA</creator><creator>MISIEWICZ, ANNA</creator><creator>KIELISZEK, MAREK</creator><creator>TEREBIENIEC, AGATA</creator><creator>WETOSZKA URSZULA</creator><creator>CIESLAK, HANNA</creator><scope>EVB</scope></search><sort><creationdate>20150709</creationdate><title>METHOD FOR HONEY WORT HIGH-SUGAR ALCOHOL FERMENTATION</title><author>SPERA, MARIA ; MISIEWICZ, ANNA ; KIELISZEK, MAREK ; TEREBIENIEC, AGATA ; WETOSZKA URSZULA ; CIESLAK, HANNA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2015102500A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2015</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>PROCESSES USING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SPERA, MARIA</creatorcontrib><creatorcontrib>MISIEWICZ, ANNA</creatorcontrib><creatorcontrib>KIELISZEK, MAREK</creatorcontrib><creatorcontrib>TEREBIENIEC, AGATA</creatorcontrib><creatorcontrib>WETOSZKA URSZULA</creatorcontrib><creatorcontrib>CIESLAK, HANNA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SPERA, MARIA</au><au>MISIEWICZ, ANNA</au><au>KIELISZEK, MAREK</au><au>TEREBIENIEC, AGATA</au><au>WETOSZKA URSZULA</au><au>CIESLAK, HANNA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR HONEY WORT HIGH-SUGAR ALCOHOL FERMENTATION</title><date>2015-07-09</date><risdate>2015</risdate><abstract>The subject of the invention concerns a high sugar concentration honey wort alcohol fermentation method wherein Scm strain of Saccharomyces cerevisiae yeast deposited at the Culture Collection of Industrial Micro-organisms in IAFB under number KKP 2052 p is introduced into the honey wort blend and the wort fermentation is carried out, preferably for 30 days, until a young mead is obtained. The invention also pertains to the dry preparation of this yeast.
La présente invention concerne un procédé de fermentation alcoolique de moût de miel à haute concentration en sucre, une souche Scm de levure Saccharomyces cerevisiae déposée à la Culture Collection of Industrial Micro-organisms à l'IAFB sous le numéro KKP 2052 p étant introduite dans le mélange de moût de miel et la fermentation de moût étant effectuée, de préférence pendant 30 jours, jusqu'à ce qu'un hydromel jeune soit obtenu. L'invention porte également sur la préparation sèche de cette levure.</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 PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | METHOD FOR HONEY WORT HIGH-SUGAR ALCOHOL FERMENTATION |
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