Title:
A method for inoculating yeast into fruit juice
Document Type and Number:
Japanese Patent JP6196651
Kind Code:
B2
Abstract:
The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at -50 deg. Celcius. What makes this product unique is that besides the fact that it is frozen, is that it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.
Inventors:
Swegers, Jan Hendrik
Bunte, Anika
Holt, Sylvester
Badaki, Mansour
Bunte, Anika
Holt, Sylvester
Badaki, Mansour
Application Number:
JP2015209604A
Publication Date:
September 13, 2017
Filing Date:
October 26, 2015
Export Citation:
Assignee:
Chr. Hansen A/S
International Classes:
C12G3/02; A23L2/00; C12C11/02; C12G1/00
Domestic Patent References:
| JP9037759A | ||||
| JP2008506410A | ||||
| JP2003180339A | ||||
| JP62146589A |
Other References:
DEVELOPMENTS in INDUSTRIAL MICROBIOLOGY,1962年,Vol.3,P.341-346
鈴木基文,第6回 酵母の保存技術について(1)酵母の保存法,Microbiol. Cult. Coll.,2009年,Vol.25, No.2,P.89-91
鈴木基文,第6回 酵母の保存技術について(1)酵母の保存法,Microbiol. Cult. Coll.,2009年,Vol.25, No.2,P.89-91
Attorney, Agent or Firm:
Shinjiro Ono
Yasushi Kobayashi
Shigeo Takeuchi
Osamu Yamamoto
Toshitaka Tsurugi
Yasushi Kobayashi
Shigeo Takeuchi
Osamu Yamamoto
Toshitaka Tsurugi