ES2176061A1 - Microorganismo de la especie saccharomyces cerevisae cepa cect 1684 utilizable para la realizacion de la toma de espuma del cava y de otros vinos espumosos. - Google Patents

Microorganismo de la especie saccharomyces cerevisae cepa cect 1684 utilizable para la realizacion de la toma de espuma del cava y de otros vinos espumosos.

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Publication number
ES2176061A1
ES2176061A1 ES009902446A ES9902446A ES2176061A1 ES 2176061 A1 ES2176061 A1 ES 2176061A1 ES 009902446 A ES009902446 A ES 009902446A ES 9902446 A ES9902446 A ES 9902446A ES 2176061 A1 ES2176061 A1 ES 2176061A1
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Spain
Prior art keywords
wines
cava
organism
species
micro
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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ES009902446A
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English (en)
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ES2176061B1 (es
Inventor
Rosriguez Adolfo Jose Martinez
Santiago Alfonso Vi Carrascosa
Moraleda Jose Maria Barcenilla
Sanchez M Carmen Polo
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Consejo Superior de Investigaciones Cientificas CSIC
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Consejo Superior de Investigaciones Cientificas CSIC
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Priority to ES009902446A priority Critical patent/ES2176061B1/es
Publication of ES2176061A1 publication Critical patent/ES2176061A1/es
Application granted granted Critical
Publication of ES2176061B1 publication Critical patent/ES2176061B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Alcoholic Beverages (AREA)

Abstract

Microorganismo de la especie Saccharomyces Cerevisiae Cepa CECT 1684 utilizable para la realización de la toma de espuma del cava y de otros espumosos. La invención consiste en el uso de una levadura concreta, aislada en San Sadurní de Noia, de vino espumoso. La característica fundamental que permite el uso para el Sector Enológico es que el propio metabolismo desarrollado por Saccharomyces Cerevisiae Cepa CECT 1684, permite la realización de la segunda fermentación en botella característica de la elaboración del cava, confiriendo al producto resultante las características organolépticas idóneas para su comercialización.
ES009902446A 1999-11-08 1999-11-08 Microorganismo de la especie saccharomyces cerevisae cepa cect 1684 utilizable para la realizacion de la toma de espuma del cava y de otros vinos espumosos. Expired - Fee Related ES2176061B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES009902446A ES2176061B1 (es) 1999-11-08 1999-11-08 Microorganismo de la especie saccharomyces cerevisae cepa cect 1684 utilizable para la realizacion de la toma de espuma del cava y de otros vinos espumosos.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009902446A ES2176061B1 (es) 1999-11-08 1999-11-08 Microorganismo de la especie saccharomyces cerevisae cepa cect 1684 utilizable para la realizacion de la toma de espuma del cava y de otros vinos espumosos.

Publications (2)

Publication Number Publication Date
ES2176061A1 true ES2176061A1 (es) 2002-11-16
ES2176061B1 ES2176061B1 (es) 2004-02-01

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ES009902446A Expired - Fee Related ES2176061B1 (es) 1999-11-08 1999-11-08 Microorganismo de la especie saccharomyces cerevisae cepa cect 1684 utilizable para la realizacion de la toma de espuma del cava y de otros vinos espumosos.

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ES (1) ES2176061B1 (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003042372A2 (es) * 2001-11-16 2003-05-22 Consejo Superior De Investigaciones Científicas Nuevas levaduras vínicas autolíticas termosensibles saccharomyces cerevisiae y su método de obtencion.

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2432045A1 (fr) * 1978-07-26 1980-02-22 Agronomique Inst Nat Rech Procede perfectionne de preparation de vins mousseux

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2432045A1 (fr) * 1978-07-26 1980-02-22 Agronomique Inst Nat Rech Procede perfectionne de preparation de vins mousseux

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
BARTRA, E. "Microbial aspects of cava production". 1995. Microbiologia, Vol. 11 (1), paginas 43-50. *
CASTELLARI, L. et al. "Modifications due to yeast strains on the chemical and sensorial characteristics of the sparkling wines". 1994. Industrie delle Bevande, Vol. 23 (133), paginas 430-435. *
CRAPISI, A. et al. "Use of immobilized yeasts for production of Colli Euganei sparkling wines". 1992. Vignevini, Vol. 19 (10), paginas 65-68. *
NADAL, D. et al. "Analysis and dynamics of the chromosomal complements of wild sparkling wine yeast strains". Abril 1999, Vol. 65 (4), paginas 1688-1695. *
RONCHI, A. et al. "Tank process secondary fermentation". 1993. Enotecnico, Vol. 29 (4), paginas 81-84. *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003042372A2 (es) * 2001-11-16 2003-05-22 Consejo Superior De Investigaciones Científicas Nuevas levaduras vínicas autolíticas termosensibles saccharomyces cerevisiae y su método de obtencion.
ES2190370A1 (es) * 2001-11-16 2003-07-16 Consejo Superior Investigacion Nuevas levaduras vinicas autoliticas termosensibles saccharomyces cerevisiae y su metodo de obtencion.
WO2003042372A3 (es) * 2001-11-16 2007-10-18 Consejo Superior Investigacion Nuevas levaduras vínicas autolíticas termosensibles saccharomyces cerevisiæ y su método de obtencion.

Also Published As

Publication number Publication date
ES2176061B1 (es) 2004-02-01

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