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Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation

A cultivation method, vineyard technology, applied in the field of vineyard cultivation that can obtain vineyard yeast for fermentation with high sugar and alcohol content, can solve the problems of lack of literature, concerns, etc., and achieve the effect of effective energy rating

Inactive Publication Date: 2012-09-12
BODEGAS DAGON S L N E
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] However, in the known art, there is no document concerned with obtaining wild yeast strains for complete sugar fermentation in vineyard cultivation

Method used

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  • Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation
  • Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation
  • Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation

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Experimental program
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Effect test

Embodiment approach 1

[0062] Embodiment 1 Resistant Vineyard Cultivation Method

[0063] a) Training conditions:

[0064] Work began in 1989 with a selection of indigenous vines of the Bobal, Crujidera, Royal and Tardana varieties. From the outset, farming has been entirely natural, using no chemical or organic fertilizers, except compost made from herbs obtained from the land where the vines were grown. The previous object, corresponding to the first object of the present invention, a method of cultivating resistant vineyards, consists in developing deep and strong roots to achieve resistant vines. Thus, the grapes acquire the flavors and aromas of the soil in which they were grown. Although the rainfall rate in the area is 500l / m 2 Below, a typical continental dry climate (300 to 500mm of rainfall) and no irrigation. This also corresponds to the first object of the invention in terms of the type of cultivation, further adapting the yeast present in the grape skins to this climatic conditio...

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Abstract

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.

Description

[0001] purpose of invention [0002] A first object of the present invention relates to the development of a method of vineyard cultivation resistant to meteorological and / or weather adverse conditions by developing deep and strong roots. [0003] A second object of the present invention concerns the development of a method of complete fermentation using wild grape yeasts reminiscing the soil and possessing their organoleptic properties and of obtaining wines of high alcoholic grade. [0004] A third object of the present invention relates to the development of methods for obtaining and using wild grape yeasts capable of fermenting sugars from sucrose solutions, commercial sugars, sucrose molasses, beet molasses, starch hydrolysis and from plant species Substances of sugar fermented with low and high concentrations of sugar. Background of the invention [0005] During the elaboration of wine, it is desirable to use yeast to complete the fermentation of all the sugars present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G17/02C12G1/022C12N1/16C12G3/02
CPCC12C12/006C12G1/0203C12N1/16C12H6/02A01G17/02C12G3/02
Inventor M·J·马尔格斯·萨休奎罗J·P·纳瓦罗·阿威诺
Owner BODEGAS DAGON S L N E
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