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OwnerMiguel Jesús Marquez Sahuquillo, Juan Pedro Navarro Aviñoinventors
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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.
A culture method of a vineyard resistant to meteorological and/or climatic roughness through development of deep and strong roots, characterized by
A thorough fermentation method with wild grape yeasts reminiscing the soil and possessing its organoleptic properties characterized in that the totality of the sugars contained in the grapes ferment through:
A method to obtain wild grape yeasts according to claim No. 2 characterized by obtaining three different yeasts:
A method for use of individual wild yeasts according to claim No. 3 characterized in that individual extract of said three yeasts finds application in:
A method for use in industrial production of alcohols from wild yeasts according to claim No. 3 characterized in that the mixture obtained in said three yeasts, White Yeast (1), Slow Growth Yeast (2) and Yellow Yeast (3) ferments in low as well as in high concentrations of sugars present in solutions of sucrose;
A method for use in the production industry of low grade alcoholic beverages from wild yeasts according to claim No. 3 characterized in that the mixture obtained from said three yeasts, White Yeast (1), Slow Growth Yeast (2) and Yellow Yeast (3) allows through fermentation of sugars from different sources, obtainment of low grade alcoholic beverages as wine, beer, cider, etc.
A method for use in the production industry of high grade alcoholic beverages from wild yeasts according to claim No. 3 characterized in that the mixture obtained from said three yeasts, White Yeast (1), Slow Growth Yeast (2) and Yellow Yeast (3), allows through fermentation of sugars from different sources, obtainment of high grade alcoholic beverages as cognacs, rums, vodkas, etc.
A method for use of wild yeasts in the bakery industry, according to claim No. 3 characterized in that the starch fermentation process uses said mixture obtained from said three yeasts, White Yeast (1), Slow Growth Yeast (2) and Yellow Yeast (3).
Dependencies are inferred from the claim text.