WO2011048238A3 - 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 Download PDF

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Publication number
WO2011048238A3
WO2011048238A3 PCT/ES2010/000421 ES2010000421W WO2011048238A3 WO 2011048238 A3 WO2011048238 A3 WO 2011048238A3 ES 2010000421 W ES2010000421 W ES 2010000421W WO 2011048238 A3 WO2011048238 A3 WO 2011048238A3
Authority
WO
WIPO (PCT)
Prior art keywords
yeasts
fermentation
vol
yeast
alcohol content
Prior art date
Application number
PCT/ES2010/000421
Other languages
English (en)
French (fr)
Other versions
WO2011048238A2 (es
Inventor
Miguel Jesús MARQUEZ SAHUQUILLO
Juan Pedro NAVARRO AVIÑO
Original Assignee
Bodegas Dagón 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 Dagón S.L.N.E. filed Critical Bodegas Dagón S.L.N.E.
Priority to AU2010309705A priority Critical patent/AU2010309705A1/en
Priority to JP2012533661A priority patent/JP2013507142A/ja
Priority to US13/501,949 priority patent/US20120258197A1/en
Priority to CN2010800573592A priority patent/CN102665389A/zh
Priority to BR112012008866A priority patent/BR112012008866A2/pt
Publication of WO2011048238A2 publication Critical patent/WO2011048238A2/es
Publication of WO2011048238A3 publication Critical patent/WO2011048238A3/es
Priority to IL219176A priority patent/IL219176A0/en
Priority to TNP2012000175A priority patent/TN2012000175A1/en
Priority to ZA2012/03525A priority patent/ZA201203525B/en

Links

Classifications

    • 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
    • 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
    • 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

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, roñes, vodkas, etc.; y productos hasta con 60% vol. /vol. de alcohol. Realizan la fermentación incluso a altas concentraciones de soluciones de sacarosa, melazas, azúcares de la hidrólisis de almidón y diversas materias vegetales. Ayuda a la producción de pan, bollería y derivados de calidad.
PCT/ES2010/000421 2009-10-15 2010-10-15 Método de cultivo de viñedos y obtención de sus levadura para fermentación en altos contenidos de azúcar y alcohol WO2011048238A2 (es)

Priority Applications (8)

Application Number Priority Date Filing Date Title
AU2010309705A AU2010309705A1 (en) 2009-10-15 2010-10-15 Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation
JP2012533661A JP2013507142A (ja) 2009-10-15 2010-10-15 高い糖度およびアルコールの含有量を得るための、その酵母を得ることのできるブドウ園培養法
US13/501,949 US20120258197A1 (en) 2009-10-15 2010-10-15 Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation
CN2010800573592A CN102665389A (zh) 2009-10-15 2010-10-15 能够获得用于高糖和酒精含量发酵的葡萄园酵母的葡萄园培养方法
BR112012008866A BR112012008866A2 (pt) 2009-10-15 2010-10-15 métodos de cultivo de vinhedos e obtenção de suas leveduras para fermentação de altos conteúdos de açúcar e álcool
IL219176A IL219176A0 (en) 2009-10-15 2012-04-15 Vineyard culture method enabling the yeast thereof to be obtained for high sugar and alcohol content
TNP2012000175A TN2012000175A1 (en) 2009-10-15 2012-04-16 Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation
ZA2012/03525A ZA201203525B (en) 2009-10-15 2012-05-15 Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation

Applications Claiming Priority (2)

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.
ESP200901997 2009-10-15

Publications (2)

Publication Number Publication Date
WO2011048238A2 WO2011048238A2 (es) 2011-04-28
WO2011048238A3 true WO2011048238A3 (es) 2011-06-09

Family

ID=43897031

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2010/000421 WO2011048238A2 (es) 2009-10-15 2010-10-15 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

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2630455A1 (fr) * 1988-04-20 1989-10-27 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
JPH03285670A (ja) * 1990-03-30 1991-12-16 Bodeisonitsuku Kk ワインの醸造方法および醸造装置
FR2687544A1 (fr) * 1989-12-26 1993-08-27 Biremont Gerald Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication.
FR2751322A1 (fr) * 1996-07-17 1998-01-23 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
FR2844275A1 (fr) * 2002-09-11 2004-03-12 Jean Louis Despagne Procede de vinification naturelle de la vendange et preparation de la vendange
EP1482029A1 (en) * 2003-05-27 2004-12-01 Instituto Madrileno de Investigacion Agraria y Alimentari - IMIA CECT 11774 and CECT 11775 Saccharomyces cerevisiae strains and their use in the production by alcoholic fermentation of alcoholic drinks and other foodstuff
WO2009046485A1 (en) * 2007-10-09 2009-04-16 The Australian Wine Research Institute Ltd Modified industrial yeast strains

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SU373294A1 (ru) * 1971-03-23 1973-03-12 Авторы изобретени витель НАЯГ373294М. Кл. С 12g- 1/02УДК 663.252.4 (088.8)
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
CN101463312B (zh) * 2009-01-07 2012-07-25 冷平 桃发酵酒的生物冰点酿制方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2630455A1 (fr) * 1988-04-20 1989-10-27 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
FR2687544A1 (fr) * 1989-12-26 1993-08-27 Biremont Gerald Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication.
JPH03285670A (ja) * 1990-03-30 1991-12-16 Bodeisonitsuku Kk ワインの醸造方法および醸造装置
FR2751322A1 (fr) * 1996-07-17 1998-01-23 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
FR2844275A1 (fr) * 2002-09-11 2004-03-12 Jean Louis Despagne Procede de vinification naturelle de la vendange et preparation de la vendange
EP1482029A1 (en) * 2003-05-27 2004-12-01 Instituto Madrileno de Investigacion Agraria y Alimentari - IMIA CECT 11774 and CECT 11775 Saccharomyces cerevisiae strains and their use in the production by alcoholic fermentation of alcoholic drinks and other foodstuff
WO2009046485A1 (en) * 2007-10-09 2009-04-16 The Australian Wine Research Institute Ltd Modified industrial yeast strains

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DATABASE WPI Derwent World Patents Index; AN 1992-038431, XP008159984 *
DATABASE WPI Derwent World Patents Index; AN 2003-037549, XP008159985 *
DI MARO E ET AL.: "Yeasts Dynamics During Spontaneous Wine Fermentation of the Catalanesca Grape", INT. J. FOOD MICROBIOL., vol. 117, 2007, pages 201 - 210, XP008156060 *
ESCUELA OF AGRICULTURA.: "Sur of Mendoza, Tierra of Buenos Vinos: Enologia.", 18 February 2003 (2003-02-18), XP008156055, Retrieved from the Internet <URL:http://www.oni.escuelas.edu.ar/olimpi99/tierradebuenosvinos/vinoelab.htm> [retrieved on 20110328] *
GARCIA MUNOZ-SECA MJ: "CARACTERIZACIONES MOLECULARES EN CEPAS LEVADURIFORMES", ARTICULO CIENTIFICO PUBLICADO ORIGINALMENTE IN THE REVISTA ''ENOLOGOS'', no. 39, January 2006 (2006-01-01) - February 2006 (2006-02-01), XP008156062, Retrieved from the Internet <URL:http://www.enologo.com/tecnicos/eno39/eno39_2.html> [retrieved on 20110329] *
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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
NI201200058A (es) 2012-08-17
ZA201203525B (en) 2013-01-31
ES2358402A1 (es) 2011-05-10
DOP2012000109A (es) 2012-09-15
AU2010309705A1 (en) 2012-06-07
US20120258197A1 (en) 2012-10-11
WO2011048238A2 (es) 2011-04-28

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