Composition of saturated fatty acids and its use for inhibition of alcoholic or malolactic fermentation and dose reduction of sulphur dioxide in wine making technology

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F17%3A43912104" target="_blank" >RIV/62156489:43510/17:43912104 - isvavai.cz</a>

Result on the web

<a href="https://worldwide.espacenet.com/publicationDetails/biblio?II=0&ND=3&adjacent=true&locale=en_EP&FT=D&date=20140108&CC=EP&NR=2681301A2&KC=A2#" target="_blank" >https://worldwide.espacenet.com/publicationDetails/biblio?II=0&ND=3&adjacent=true&locale=en_EP&FT=D&date=20140108&CC=EP&NR=2681301A2&KC=A2#</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Composition of saturated fatty acids and its use for inhibition of alcoholic or malolactic fermentation and dose reduction of sulphur dioxide in wine making technology

Original language description

The invention herein presented deals with winemaking technology and provides a mixture of saturated fatty acids for inhibition of activity of yeast and milk bacteria during alcoholic and malolactic fermentation and for dose reduction of sulphur dioxide in winemaking technology.

Czech name

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Czech description

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Type

P - Patent

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Patent/design ID

2681301

Publisher

EPO_1 -

Publisher name

European Patent Office

Place of publication

Munich, The Hague, Berlin, Vienna, Brussels

Publication country

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Date of acceptance

May 10, 2017

Owner name

Mendelova univerzita v Brně

Method of use

A - Výsledek využívá pouze poskytovatel

Usage type

A - K využití výsledku jiným subjektem je vždy nutné nabytí licence