The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Sep. 11, 2012
Filed:
Jul. 30, 2008
Xuefeng Yu, Yichang, CN;
Zhihong LI, Yichang, CN;
Minghua Yu, Yichang, CN;
Juan Yao, Yichang, CN;
Zhijun LI, Yichang, CN;
Daiwu Liu, Yichang, CN;
Xuefeng Yu, Yichang, CN;
Zhihong Li, Yichang, CN;
Minghua Yu, Yichang, CN;
Juan Yao, Yichang, CN;
Zhijun Li, Yichang, CN;
Daiwu Liu, Yichang, CN;
Angel Yeast Co., Ltd., Yichang, CN;
Abstract
The present invention relates to a composite yeast suitable for high concentration alcohol fermentation from sugar-containing raw materials, characterizing in that the composite yeast comprises any kind of dried yeast selected from Brewers yeastHansen of, grape wine yeastBeijerinek, and nutritious materials which are necessary for yeast growth, the nutritious materials include: the dried yeast 40-70 parts by weight, a nitrogen source 20-40 parts by weight, a phosphorous source 5-10 parts by weight, an other inorganic salt 2.5-5 parts by weight, a trace vitamin 1-2.5 parts by weight and a bacteriostatic 0.5-1.2 parts by weight. The present invention further relates to a method for preparation of the composite yeast suitable for high concentration alcohol fermentation from sugar-containing raw materials. Using the composite yeast of the present invention to proceed with sugar fermentation can increase fermentation alcoholicity, decrease residual sugar content, and allows the final alcoholicity of standard raw material, such as sucrose to attain to 14.5-15.5% v/v, and the amount of the residual reducing sugar in the fermentation mash is 0-0.1 wt %.