Method for inoculating yeast into fruit juice

Research output: Patent

Standard

Method for inoculating yeast into fruit juice. / Holt, Sylvester (Inventor); Swiegers, Jan Hendrik (Inventor); Bunte, Annicka (Inventor); Badaki, Mansour (Inventor).

Patent No.: WO2011134952.

Research output: Patent

Harvard

Holt, S, Swiegers, JH, Bunte, A & Badaki, M, Method for inoculating yeast into fruit juice, Patent No. WO2011134952.

APA

Holt, S., Swiegers, J. H., Bunte, A., & Badaki, M. (2011). Method for inoculating yeast into fruit juice. (Patent No. WO2011134952).

Vancouver

Holt S, Swiegers JH, Bunte A, Badaki M, inventors. Method for inoculating yeast into fruit juice. WO2011134952. 2011.

Author

Holt, Sylvester (Inventor) ; Swiegers, Jan Hendrik (Inventor) ; Bunte, Annicka (Inventor) ; Badaki, Mansour (Inventor). / Method for inoculating yeast into fruit juice. Patent No.: WO2011134952.

Bibtex

@misc{766838711393421cbdebf61cf0d88c23,
title = "Method for inoculating yeast into fruit juice",
abstract = "The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at -50°C in suitable containers. What makes this product unique is that besides the fact that it is frozen, is that it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process. The product is currently in the form of a frozen bag (plastic DIM bag) containing 1kg of frozen yeast cell culture.",
author = "Sylvester Holt and Swiegers, {Jan Hendrik} and Annicka Bunte and Mansour Badaki",
year = "2011",
language = "English",
type = "Patent",
note = "WO2011134952",

}

RIS

TY - PAT

T1 - Method for inoculating yeast into fruit juice

AU - Holt, Sylvester

AU - Swiegers, Jan Hendrik

AU - Bunte, Annicka

AU - Badaki, Mansour

PY - 2011

Y1 - 2011

N2 - The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at -50°C in suitable containers. What makes this product unique is that besides the fact that it is frozen, is that it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process. The product is currently in the form of a frozen bag (plastic DIM bag) containing 1kg of frozen yeast cell culture.

AB - The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at -50°C in suitable containers. What makes this product unique is that besides the fact that it is frozen, is that it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process. The product is currently in the form of a frozen bag (plastic DIM bag) containing 1kg of frozen yeast cell culture.

UR - https://patentscope.wipo.int/search/en/detail.jsf?docId=WO2011134952&_cid=P11-KF5IFM-34068-1

M3 - Patent

M1 - WO2011134952

Y2 - 2011/04/26

ER -

ID: 321852846