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7 条记录 (耗时 0.035 秒)

    Method for preventing defective ageing of white wines
    5.
    发明授权
    Method for preventing defective ageing of white wines 有权
    防止白葡萄酒不合格老化的方法

    公开(公告)号：US08268372B2

    公开(公告)日：2012-09-18

    申请号：US10586667

    申请日：2005-01-19

    申请人： Anne Ortiz-Julien

    发明人： Anne Ortiz-Julien

    IPC分类号： C12G1/022

    CPC分类号： C12G1/02 ,  C12H1/14

    摘要： The invention relates to a method for preparing a wine in such a way as to prevent the problems of defective ageing, according to which yeast which has been previously enriched in glutathione is introduced into the must at the beginning, during or following the alcoholic fermentation. Said enriched yeast contains more than 0.5% of glutathione, especially at least 1% of glutathione, and preferably at least 1.5% of glutathione, expressed in weight added to the weight of the dry substance of the yeast. The inventive method enables fresh white wines to be produced, which are more fruity with a more complex range of aromas. During the ageing of said wines, the freshness of the aromas is preserved and browning prevented. The invention also relates to a must which is enriched in glutathione by the introduction of enriched yeast, and to the wine produced in this way.

    摘要翻译： 本发明涉及一种制备葡萄酒的方法，以防止缺陷老化的问题，根据该方法，在酒精发酵开始时，酒精发酵期间或之后将已经富含谷胱甘肽的酵母引入必需品。 所述富集的酵母含有超过0.5重量％的谷胱甘肽，特别是至少1％的谷胱甘肽，优选至少1.5％的谷胱甘肽，以重量加入到酵母的干物质中。 本发明的方法使得能够生产出新鲜的白葡萄酒，其具有更复杂的香味范围的水果。 在所述葡萄酒的老化过程中，保持香气的新鲜感并防止褐变。 本发明还涉及通过引入富含酵母而富含谷胱甘肽的必需物，以及以这种方式生产的葡萄酒。

    Method for Preventing Defective Ageing of White Wines
    6.
    发明申请
    Method for Preventing Defective Ageing of White Wines 有权
    防止白葡萄酒不良老化的方法

    公开(公告)号：US20080254163A1

    公开(公告)日：2008-10-16

    申请号：US10586667

    申请日：2005-01-19

    申请人： Anne Ortiz-Julien

    发明人： Anne Ortiz-Julien

    IPC分类号： C12G1/022 ,  C12H1/14

    CPC分类号： C12G1/02 ,  C12H1/14

    摘要： The invention relates to a method for preparing a wine in such a way as to prevent the problems of defective ageing, according to which yeast which has been previously enriched in glutathione is introduced into the must at the beginning, during or following the alcoholic fermentation. Said enriched yeast contains more than 0.5% of glutathione, especially at least 1% of glutathione, and preferably at least 1.5% of glutathione, expressed in weight added to the weight of the dry substance of the yeast. The inventive method enables fresh white wines to be produced, which are more fruity with a more complex range of aromas. During the ageing of said wines, the freshness of the aromas is preserved and browning prevented. The invention also relates to a must which is enriched in glutathione by the introduction of enriched yeast, and to the wine produced in this way.

    摘要翻译： 本发明涉及一种制备葡萄酒的方法，以防止缺陷老化的问题，根据该方法，在酒精发酵开始时，酒精发酵期间或之后将已经富含谷胱甘肽的酵母引入必需品。 所述富集的酵母含有超过0.5重量％的谷胱甘肽，特别是至少1％的谷胱甘肽，优选至少1.5％的谷胱甘肽，以重量加入到酵母的干物质中。 本发明的方法使得能够生产出新鲜的白葡萄酒，其具有更复杂的香味范围的水果。 在所述葡萄酒的老化过程中，保持香气的新鲜感并防止褐变。 本发明还涉及通过引入富含酵母而富含谷胱甘肽的必需物，以及以这种方式生产的葡萄酒。

    Means for Improving Fermenting Capacities of Active Yeasts and Uses Thereof
    7.
    发明申请
    Means for Improving Fermenting Capacities of Active Yeasts and Uses Thereof 审中-公开
    提高活性酵母发酵能力的手段及其用途

    公开(公告)号：US20080118600A1

    公开(公告)日：2008-05-22

    申请号：US11791017

    申请日：2005-11-21

    申请人： Jean-Michel Salmon ,  Anne Ortiz-Julien

    发明人： Jean-Michel Salmon ,  Anne Ortiz-Julien

    IPC分类号： C12C11/00 ,  A23L1/28 ,  C12G3/00 ,  C12N1/00 ,  C12G1/00

    CPC分类号： C12N1/16 ,  C12N1/04

    摘要： The invention concerns dry active yeasts useful for rehydration and/or alcoholic fermentation, or rehydrated active yeasts useful for fermentation, or yeasts useful for fermentation, having a sterol content exhibiting at least two conjugated double bonds at the B cycle of at least 900 μg/g of dry weight. The invention is useful for producing fermented alcoholic beverages.

    摘要翻译： 本发明涉及可用于再水合和/或酒精发酵的干活性酵母或可用于发酵的再水合活性酵母或用于发酵的酵母，其具有至少两个共轭双键的B循环至少为900杯/ g干重。 本发明可用于生产发酵酒精饮料。