MX2018003407A - Cepas de levadura para bebidas fermentadas, en particular vino. - Google Patents

Cepas de levadura para bebidas fermentadas, en particular vino.

Info

Publication number
MX2018003407A
MX2018003407A MX2018003407A MX2018003407A MX2018003407A MX 2018003407 A MX2018003407 A MX 2018003407A MX 2018003407 A MX2018003407 A MX 2018003407A MX 2018003407 A MX2018003407 A MX 2018003407A MX 2018003407 A MX2018003407 A MX 2018003407A
Authority
MX
Mexico
Prior art keywords
wine
strain
yeast strains
fermented beverages
equal
Prior art date
Application number
MX2018003407A
Other languages
English (en)
Inventor
Dorignac Etienne
Dominique QUIPOURT Anne-
Tbaikhi Annie
Original Assignee
Lesaffre & Cie
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of MX2018003407A publication Critical patent/MX2018003407A/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/05—Use of particular microorganisms in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/11—Use of genetically modified microorganisms in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Una cepa de levadura que probablemente se obtenga por hibridizacion de una cepa S1 con una cepa S2, donde dicha cepa de levadura presenta, de acuerdo con la prueba A, las siguientes caracteristicas: - cinetica de fermentacion durante entre 15 y 22 dias a una temperatura de 24°C; y - resistencia a una concentracion alcoholica mayor o igual al 15% v/v; y - un requerimiento de nitrogeno menor o igual a 200ppm; el metodo para producir esta cepa y su uso.
MX2018003407A 2015-09-21 2016-09-20 Cepas de levadura para bebidas fermentadas, en particular vino. MX2018003407A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1558875A FR3041363A1 (fr) 2015-09-21 2015-09-21 Souches de levure pour boissons fermentees et notamment pour le vin
PCT/FR2016/052385 WO2017051114A1 (fr) 2015-09-21 2016-09-20 Souches de levure pour boissons fermentees et notamment pour le vin

Publications (1)

Publication Number Publication Date
MX2018003407A true MX2018003407A (es) 2019-02-07

Family

ID=55072837

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018003407A MX2018003407A (es) 2015-09-21 2016-09-20 Cepas de levadura para bebidas fermentadas, en particular vino.

Country Status (18)

Country Link
US (1) US11118157B2 (es)
EP (1) EP3353285B1 (es)
JP (1) JP6713531B2 (es)
CN (1) CN108473941B (es)
AR (1) AR106080A1 (es)
AU (1) AU2016328732B2 (es)
BR (1) BR112018005586A2 (es)
CA (1) CA2998279C (es)
CL (1) CL2018000733A1 (es)
ES (1) ES2824170T3 (es)
FR (1) FR3041363A1 (es)
HU (1) HUE051310T2 (es)
MX (1) MX2018003407A (es)
NZ (1) NZ740997A (es)
PT (1) PT3353285T (es)
RU (1) RU2736098C2 (es)
WO (1) WO2017051114A1 (es)
ZA (1) ZA201801683B (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CL2019003925A1 (es) * 2019-12-31 2020-11-27 Univ De Santiago De Chile Usach Cepas de levadura saccharomyces cerevisiae no transgénicas mejoradas genéticamente, su uso para la producción de bebidas alcohólicas a partir de mostos deficientes en nitrógeno y su método de obtención mediante un programa de mejoramiento genético intraespecífico.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2065495C1 (ru) * 1994-07-27 1996-08-20 Научно-производственное объединение пивоваренной, безалкогольной и винодельской промышленности Гибридный штамм дрожжей saccharomyces cerevisiae saccharomyces bayanus, используемый в винодельческой промышленности
PT103948A (pt) * 2008-01-28 2009-07-28 Univ Do Minho Híbridos de saccharomyces cerevisiae e torulaspora delbrueckii, sua utilização na condução de fermentações de vinhos tintos e brancos e/ou no rearranque de fermentações amuadas e paradas e processo de obtenção de tais híbridos.
NZ566518A (en) * 2008-03-07 2011-05-27 Matthew Robert Goddard Yeast volatile thiol production in mixed ferments
JP5506160B2 (ja) * 2008-03-13 2014-05-28 麒麟麦酒株式会社 焼酎酵母とワイン酵母の交雑により得られる新規ワイン酵母及びその作出法
CN102978062B (zh) * 2012-11-09 2015-03-25 互助冠之青稞生物产业化技术研发有限公司 一种玉之酿酒及其制作工艺

Also Published As

Publication number Publication date
RU2736098C2 (ru) 2020-11-11
CA2998279C (fr) 2023-10-10
NZ740997A (en) 2022-12-23
JP6713531B2 (ja) 2020-06-24
EP3353285B1 (fr) 2020-07-22
US11118157B2 (en) 2021-09-14
RU2018114508A3 (es) 2019-10-23
CN108473941A (zh) 2018-08-31
CL2018000733A1 (es) 2019-02-22
WO2017051114A1 (fr) 2017-03-30
ES2824170T3 (es) 2021-05-11
AR106080A1 (es) 2017-12-13
BR112018005586A2 (pt) 2023-10-03
CA2998279A1 (fr) 2017-03-30
ZA201801683B (en) 2019-06-26
CN108473941B (zh) 2021-12-28
HUE051310T2 (hu) 2021-03-01
US20180251863A1 (en) 2018-09-06
RU2018114508A (ru) 2019-10-23
AU2016328732A1 (en) 2018-04-19
JP2018527001A (ja) 2018-09-20
EP3353285A1 (fr) 2018-08-01
PT3353285T (pt) 2020-10-19
AU2016328732B2 (en) 2022-01-27
FR3041363A1 (fr) 2017-03-24

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