MARQUEZ SAHUQUILLO, MIGUEL JESUS,NAVARRO AVINO, JUAN PEDRO
申请号：
ES200901997
公开号：
ES2358402B1
申请日:
2009.10.15
申请国别(地区):
ES
年份:
2012
代理人:
摘要：
Method for culturing resistant vineyards that selects indigenous vines, with natural stock, the fertilizer for which comprises local grasses/weeds, without other nutrients, harvesting being in the autumn. Fermentation method that is based on pressed grapes, in 20-25% of the vats, the wild yeasts thereof being produced and, in initial states, 3.5-6% vol. alcohol being achieved, with subsequent topping-up every 7-15 days； the total added sugar undergoes stepwise fermentation. Three different yeasts are obtained: white yeast (1), slow-growth yeast (2) and yellow yeast (3). Said yeasts make it possible directly to obtain high-quality beverages, such as cider, beers, cognacs, rums, vodkas, etc., with products having an alcohol content of up to 60% vol./vol. Fermentation also takes place with highly concentrated solutions of sucrose, molasses, sugars resulting from starch hydrolysis, and various plant materials. The production of bread, pastries and quality derived products is facilitated.Método de obtención de levaduras para fermentación con alto grado de alcohol.#La presente invención se refiere a un método natural y ecológico del cultivo de la vid, gracias al cual se desarrollan unas levaduras que intervendrán en el proceso de fermentación del vino y seguirán este proceso de fermentación hasta la total transformación del azúcar en alcohol, por lo que se desarrollarán y se multiplicarán en caldos con un alto grado de alcohol.
