NI201200058A - Método de cultivo de viñedos y obtención de sus levadura para fermentación en altos contenidos de azúcar y alcohol. - Google Patents

Método de cultivo de viñedos y obtención de sus levadura para fermentación en altos contenidos de azúcar y alcohol.

Info

Publication number
NI201200058A
NI201200058A NI201200058A NI201200058A NI201200058A NI 201200058 A NI201200058 A NI 201200058A NI 201200058 A NI201200058 A NI 201200058A NI 201200058 A NI201200058 A NI 201200058A NI 201200058 A NI201200058 A NI 201200058A
Authority
NI
Nicaragua
Prior art keywords
yeast
alcohol
vol
vineyards
fermentation
Prior art date
Application number
NI201200058A
Other languages
English (en)
Inventor
Jesús Márquez Sahuquillo Miguel
Pedro Navarro Aviño Juan
Original Assignee
Bodegas Dagon S L N E
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 Bodegas Dagon S L N E filed Critical Bodegas Dagon S L N E
Publication of NI201200058A publication Critical patent/NI201200058A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G17/00—Cultivation of hops, vines, fruit trees, or like trees
    • A01G17/02—Cultivation of hops or vines
    • 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
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
    • 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
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/006—Yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Food Science & Technology (AREA)
  • Environmental Sciences (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Breeding Of Plants And Reproduction By Means Of Culturing (AREA)

Abstract

Método de cultivo de viñedos resistentes que selecciona viñas autóctonas teniendo pie natural, abona con las hierbas del terreno, sin otros nutrientes, recolecta en otoño. Método de fermentación que forma pie con uva estrujada, ocupa 20 - 25% de los depósitos, reproduce sus propias levaduras salvajes y alcanza inicialmente 3,5 - 6% vol. de alcohol, realiza rellenos posteriores cada 7 - 15 días; fermenta en escalera el azúcar total añadido. Obtiene tres levaduras distintas Levadura Blanca (1), Levadura de Crecimiento Lento (2) y Levadura amarilla (3), que permiten obtener directamente bebidas de alta calidad, sidra, cervezas, coñacs, rones, vodkas, etc.; y productos hasta con 60% vol./vol. de alcohol. Realizan la fermentación incluso a altas concentraciones de soluciones de sacarosa, malezas, azúcares de la hidrólisis de almidón y diversas materias vegetales. Ayuda a la producción de pan, bollería y derivados de calidad.
NI201200058A 2009-10-15 2012-04-13 Método de cultivo de viñedos y obtención de sus levadura para fermentación en altos contenidos de azúcar y alcohol. NI201200058A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200901997A ES2358402B1 (es) 2009-10-15 2009-10-15 Método de obtención de levaduras para fermentación con alto grado de alcohol.

Publications (1)

Publication Number Publication Date
NI201200058A true NI201200058A (es) 2012-08-17

Family

ID=43897031

Family Applications (1)

Application Number Title Priority Date Filing Date
NI201200058A NI201200058A (es) 2009-10-15 2012-04-13 Método de cultivo de viñedos y obtención de sus levadura para fermentación en altos contenidos de azúcar y alcohol.

Country Status (18)

Country Link
US (1) US20120258197A1 (es)
JP (1) JP2013507142A (es)
KR (1) KR20120112402A (es)
CN (1) CN102665389A (es)
AU (1) AU2010309705A1 (es)
BR (1) BR112012008866A2 (es)
CL (1) CL2012000951A1 (es)
CO (1) CO6541601A2 (es)
CR (1) CR20120246A (es)
DO (1) DOP2012000109A (es)
EC (1) ECSP12011894A (es)
ES (1) ES2358402B1 (es)
IL (1) IL219176A0 (es)
NI (1) NI201200058A (es)
PE (1) PE20130563A1 (es)
TN (1) TN2012000175A1 (es)
WO (1) WO2011048238A2 (es)
ZA (1) ZA201203525B (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2506740C1 (ru) * 2012-10-16 2014-02-20 ГОСУДАРСТВЕННОЕ НАУЧНОЕ УЧРЕЖДЕНИЕ ВСЕРОССИЙСКИЙ НАУЧНО-ИССЛЕДОВАТЕЛЬСКИЙ ИНСТИТУТ ВИНОГРАДАРСТВА И ВИНОДЕЛИЯ ИМЕНИ Я.И. ПОТАПЕНКО РОССИЙСКОЙ АКАДЕМИИ СЕЛЬСКОХОЗЯЙСТВЕННЫХ НАУК ГНУ ВНИИВ и В Состав субстрата для выращивания вегетирующих саженцев и сеянцев винограда
FR3052786B1 (fr) * 2016-06-16 2022-04-29 Ab7 Ind Procede de preparation d'un vin a faible degre alcoolique et fermenteur-desucreur pour sa mise en oeuvre
IT201700005484A1 (it) * 2017-01-19 2018-07-19 Antonella Manuli Procedimento per la produzione di uva e vino ottenuto da essa
CN109666555A (zh) * 2019-02-20 2019-04-23 湖北大学 一种转化高糖产品为酒精饮品的方法及应用
CN111108946B (zh) * 2020-01-13 2021-10-29 宁夏西鸽酒庄有限公司 一种回缩促壮架型改造技术

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU373294A1 (ru) * 1971-03-23 1973-03-12 Авторы изобретени витель НАЯГ373294М. Кл. С 12g- 1/02УДК 663.252.4 (088.8)
FR2630455B1 (fr) * 1988-04-20 1994-07-29 Tax Administration Agency Mini Souche de levure ayant un pouvoir eleve de production d'alcool par fermentation et procede pour la production d'alcool par fermentation utilisant cette souche de levure
FR2687544B1 (fr) * 1989-12-26 1995-02-10 Gerald Biremont Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication.
JPH06102005B2 (ja) * 1990-03-30 1994-12-14 ボディソニック株式会社 ワインの醸造方法および醸造装置
FR2751322B1 (fr) * 1996-07-17 1998-10-02 Vignolles Jean Procede de traitement des residus viticoles pour produire un compost a base de sarments de vigne
RU2186846C2 (ru) * 2000-09-18 2002-08-10 Государственное унитарное предприятие "Государственный научно-исследовательский институт биосинтеза белковых веществ" Штамм дрожжей saccharomyces cerevisiae, используемый для сбраживания мелассного сусла в производстве этилового спирта и хлебопекарных дрожжей
FR2844275B1 (fr) * 2002-09-11 2004-12-03 Jean Louis Despagne Procede de vinification naturelle de la vendange et preparation de la vendange
ES2222088B1 (es) * 2003-05-27 2006-01-16 Instituto Madrileño De Investigacion Agraria Y Alimentaria - Imia Cepas de saccharomyces cerevisiae cect 11774 y cect 11775 y su empleo en la elaboracion, por fermentacion alcoholica, de bebidas alcoholicas y otros productos alimenticios.
CN1236041C (zh) * 2003-08-06 2006-01-11 陈长武 一种制造山葡萄冰酒的生产工艺
CN101058784B (zh) * 2007-05-31 2011-07-13 中国长城葡萄酒有限公司 一种干红葡萄酒橡木桶发酵工艺
CL2008002978A1 (es) * 2007-10-09 2009-08-07 The Australian Wine Res Institute Ltd Cepa de levadura industrial que comprende una modificacion en un gen met10 que lleva una produccion reducida de sulfuro de hidrogeno al compararse con la cepa de levadura industrial sin modificar; metodo de fabricacion de dicha cepa; uso de la cepa para la produccion de un producto fermentado.
CN101463312B (zh) * 2009-01-07 2012-07-25 冷平 桃发酵酒的生物冰点酿制方法

Also Published As

Publication number Publication date
JP2013507142A (ja) 2013-03-04
TN2012000175A1 (en) 2013-12-12
BR112012008866A2 (pt) 2019-09-24
ECSP12011894A (es) 2012-08-31
PE20130563A1 (es) 2013-05-31
CL2012000951A1 (es) 2012-09-28
IL219176A0 (en) 2012-06-28
CO6541601A2 (es) 2012-10-16
CR20120246A (es) 2012-11-23
ES2358402B1 (es) 2012-03-21
KR20120112402A (ko) 2012-10-11
CN102665389A (zh) 2012-09-12
ZA201203525B (en) 2013-01-31
ES2358402A1 (es) 2011-05-10
DOP2012000109A (es) 2012-09-15
WO2011048238A3 (es) 2011-06-09
AU2010309705A1 (en) 2012-06-07
US20120258197A1 (en) 2012-10-11
WO2011048238A2 (es) 2011-04-28

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