Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Reexamination Certificate
2006-09-26
2006-09-26
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
Reexamination Certificate
active
07112346
ABSTRACT:
A selected malolactically activeLn. oenosstrain which is useful for inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing the strain, the strain having a survival rate of at least 80% when inoculated directly into a wine having a pH of 3.2 or lower and containing at least 25 mg SO2per l and at least 12 vol % ethanol, and capabl, of starting malolactic fermentation when added directly to the wine or fruit juice at a concentration of less than 107colony forming units per ml. There is also provided a method of isolating such a strain and a method for producing a culture of the strain.
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Nielsen Jan Clair
Prahl Claus
Burrous Beth A.
Chr. Hansen A/S
Foley & Lardner LLP
Hendricks Keith
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