568results about "Wine preparation" patented technology

The invention relates to ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof. The ice wine yeast is yeast (Saccharomyces cerevisiae) YSL16010, and the bacterial strain has been preserved in China General Microbiological Culture Collection Center on April 18, 2016, with a preservation number of CGMCC No.12349. The bacterial strain YSL16010 is obtained by separating and screening Vidal grapes from a Huanren producing area of Liaoning at a temperature of 16 DEG C in a natural fermentation process, and the ice wine wine-making yeast having good making characteristics and highly producing esters is obtained through a series of screening and identifications and small pilot scale fermentation. The ice wine wine-making yeast YSL1610 highly producing esters is used for fermenting and producing ice wine, so that the yield of volatile acid is effectively controlled while the standards of the grape wine producing countries can be met, and therefore, the content of aromatic compounds such as esters is remarkably increased. The bacterial strain can be applied to ice wine brewing industry, and can play an important role in improving the quality of the ice wine and bringing advantages of the grape producing areas into play.

The invention discloses horizontal rotary fermentation equipment for food processing and a fermentation method, and relates to the technical field of food processing ferment.The horizontal rotary fermentation equipment comprises a tank body, a feeding hopper, a discharging pipe, a barometer, an exhaust pipe and a pressure relief valve, the circumferential outer wall of the tank body is fixedly connected with a fixing frame, and a supporting frame is arranged below the tank body; the fixing frame is fixedly connected with the supporting frame, and a first stirring assembly and a second stirring assembly which are used for fully fermenting materials are arranged in the tank body. According to the invention, through the arrangement of the first stirring assembly and the second stirring assembly, under the synergistic effect of the driving force provided by the power assembly and the stirring direction changed by the reversing assembly, efficient stirring of materials is realized, and good conditions are created for fermentation; the defoaming assembly is arranged, so that the problem that the fermentation quality is influenced by excessive bubbles during stirring of traditional horizontal fermentation equipment is effectively solved, and the stability and high efficiency of the food processing and fermentation process are guaranteed on the whole.

The invention discloses a high-quality fruit wine microbial community dynamic optimization method based on multi-source data fusion. The method comprises the following steps: S1, constructing a fruit wine microbial parameter set; s2, preprocessing the collected fruit wine microorganism parameter set to form a preprocessed multi-source data set; s3, constructing a microbial community dynamic evolution model in the fruit wine fermentation process based on the preprocessed multi-source data set; s4, obtaining an optimal combination of the microbial communities; s5, according to the optimal combination of the microbial communities, combining a fruit wine microbial parameter set collected in real time, and dynamically adjusting the composition structure of the microbial communities in the fruit wine fermentation process by adopting an intelligent control system; s6, after the fruit wine fermentation process is finished, based on the collected preprocessed multi-source data set and the quality detection data of the fermented finished fruit wine, self-adaptive adjustment is conducted on the microbial community dynamic optimization method, and a continuously-improved microbial community regulation and control strategy is formed. According to the method, the time for the flora to tend to be stable is shortened, and the abundance of the target strain is improved.

The invention relates to the technical field of wine brewing, in particular to wine brewing fermentation equipment which comprises a fan-shaped bearing seat; the fermentation tank is arranged on the outer side of the top end of the fan-shaped bearing seat, and the outer side of the tank wall is surrounded by a heat preservation sleeve; the reciprocating fusion unit is connected with the fixed-point tank wall of the fermentation tank and is communicated to the inner side of the fermentation tank; the supporting, pushing and swinging unit is arranged between the fan-shaped bearing seat and the fermentation tank; wherein the supporting, pushing and swinging unit comprises a central control column, a multidirectional excitation assembly, an energy-driving temperature control assembly, an automatic transmission control assembly and an energy-guiding rotary swinging assembly, and the supporting, pushing and swinging unit is arranged to be matched with the reciprocating fusion unit, so that raw materials located on the inner side of the fermentation tank can be subjected to lifting type reciprocating stirring; horizontal swinging, transverse reciprocating motion and longitudinal vibration of the fermentation tank can be realized at the same time, and the temperature of the inner side of the fermentation tank can be controlled, so that the fermentation efficiency is ensured, and the fermentation quality is ensured.

The utility model discloses a red wine fermenting and filtering device, which belongs to the technical field of red wine production, and comprises a support frame, a fermenting tank and a filtering tank, the fermenting tank and the filtering tank are respectively and fixedly arranged at the upper part and the lower part in the support frame, a spraying mechanism is arranged in the fermenting tank, and a filtering mechanism is arranged in the filtering tank; a stirring rod is rotatably arranged in the fermentation tank, stirring blades are fixedly arranged on the surface of the stirring rod, one end of the stirring rod is connected with a motor, and a bevel gear A is fixedly arranged on the surface of the stirring rod; the spraying mechanism comprises a spraying pipe, a spraying branch pipe, a spraying head and a bevel gear B; a spraying pipe is rotationally arranged in the fermentation tank and close to the upper part of the stirring rod. According to the utility model, the spraying mechanism is arranged, so that juice at the bottom of the fermentation tank can be upwards conveyed to the upper part of the fermentation tank, and a bevel gear is used for transmission to comprehensively spray and soak the grape skin above, so that the color of the fermented red wine is brighter, and the fermentation effect is better.

A press (1) for pressing liquid-containing material (2), in particular grapes, comprises a flexible, liquid-tight, sack-shaped press container (10) with a juice outlet (14) formed on its bottom (10b) which can be closed by a juice drain valve (12) and a pressure medium chamber (30) formed on its outer wall (10a) which includes a circumferential, self-contained air chamber (32) which can be filled with compressed air via a valve (34), a sack-shaped inner container (40) made of liquid-permeable flexible mesh fabric which can be inserted into the interior of the sack-shaped press container (10) and which can be filled with material (2), and closure means (50) with which the sack-shaped press container (10) can be closed in a substantially liquid-tight manner after the sack-shaped inner container (40) has been inserted. The invention further relates to a method for pressing liquid-containing material (2) using such a press (1).

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NRI16 and application thereof. The invention provides Saccharomyces cerevisiae CEC NRI16, which is used for wine brewing, can significantly improve the variety aroma and the content of ester substances and terpene substances in dry white wine, especially can promote the generation of ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprate and linalool, reduces the generation of isoamyl alcohol, and improves the yield of wine. The grape wine presents richer fragrance of green fruits such as pears and apples and fragrance of flower fragrance such as violet and roses, and the raw and green taste is effectively reduced. The yeast strain is strong in fermentation capacity and excellent in fermentation performance, and has great value in the aspects of maintaining the typicality of grape wine varieties and enhancing flavor characteristics.

The utility model discloses a fruit wine fermentation device convenient for filtering pomace, which comprises a fermentation box for installation, a bracket fixedly connected to the lower end of the fermentation box, a first motor fixed with the fermentation box, a second motor, a third motor arranged at the lower end of the fermentation box, a stirring rod and a baffle plate, the upper end of the stirring rod is fixedly connected with the output end of the first motor, a feeding opening is fixedly formed in the upper end of the right side of the fermentation box, the baffle is installed under the stirring rod, and auxiliary rods are fixedly installed at the upper end and the lower end of the baffle. According to the fruit wine fermentation device capable of conveniently filtering the pomace, the pomace is regularly and slowly stirred in the fermentation process, the temperature in the device is strictly controlled, the fruit wine fermentation and brewing speed is increased, the pomace can be rapidly filtered to obtain fruit wine after fermentation is completed, meanwhile, the pomace is extruded into blocks to be conveniently collected and treated, the operation steps are simplified, and the production efficiency is improved. The time for brewing the fruit wine is saved.

The invention relates to the technical field of microorganisms. The invention particularly relates to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in wine brewing. The vineyard hansenula polymorpha HV-26 is preserved in the China General Microbiological Culture Collection Center on January 14, 2025, the preservation date is January 14, 2025, and the preservation number is CGMCC No.33403. The invention further discloses a preparation method of the vineyard hansenula polymorpha HV-26. The vineyard hansenula polymorpha HV-26 and saccharomyces cerevisiae QA23 are mixed to inoculate and ferment the Guixiang wine, the content of esters and phenethyl alcohol in the wine can be greatly increased, the concentration of bad flavor volatile acid is reduced, and therefore the flower and fruit fragrance of the Guixiang wine is enhanced, the problem that the fragrance is single when commercial saccharomyces cerevisiae is inoculated and fermented independently is solved, and the wine quality is improved. The hansenula polymorpha HV-26 is more complex in fragrance and more prominent in layering sense and style, and has good industrial application potential in wine brewing.

The invention relates to the technical field of fermented beverage production, in particular to a fermented beverage and a production device thereof. The supporting frame is arranged on the ground. The fermentation stirring device is arranged on the support frame and is connected with the support frame. The defoaming device is arranged in the fermentation stirring device and is in driving connection with the fermentation stirring device. The pressure relief device is arranged on the fermentation stirring device and is in driving connection with the fermentation stirring device. The controller is arranged on the side of the supporting frame and on the ground, and the controller is electrically connected with the fermentation stirring device. The technical effects that when the fermentation raw materials are stirred and fermented, the equipment can automatically eliminate bubbles generated in the fermentation raw materials, and when the temperature in the fermentation raw materials rises and the air pressure is increased, the equipment automatically discharges redundant gas and reduces the stirring speed are achieved, so that the bubble eliminating efficiency is improved, and the fermentation effect is prevented from being reduced are achieved.

The invention relates to the field of microorganisms and discloses saccharomyces cerevisiae, a fermentation inoculant containing the saccharomyces cerevisiae, application of the saccharomyces cerevisiae and the fermentation inoculant and a method for producing fruit wine. The preservation number of the saccharomyces cerevisiae (Saccharomyces sp.) is CGMCC (China General Microbiological Culture Collection Center) No. 31571. The fermentation inoculant provided by the invention contains the saccharomyces cerevisiae. The invention also provides application of the saccharomyces cerevisiae and the microbial inoculum in production of ethanol and / or wine products. The saccharomyces cerevisiae strain provided by the invention has the properties of high glucose resistance, ethanol resistance, high salt resistance, high acid resistance, sulfur dioxide resistance and the like, has relatively strong ethanol production capacity and ester production capacity, can increase different flavors formed in a wine brewing process, and provides abundant strain resources for improving the flavor of sparkling wine.

The invention discloses a high-yield flower and fruit aroma strain, culture thereof and application of the high-yield flower and fruit aroma strain in sauce-flavor food brewing, the strain is named as Wickerhamomyces anomalus GZZJ2023Y053, and is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: M 2025875, and the preservation number of the strain is CCTCC NO: M 2025875. The preservation date is April 24, 2025; the preservation address is Wuhan University, Wuhan, China. The culture method of Wickerhamomyces anomalus comprises the following steps: inoculating activated Wickerhamomyces anomalus GZZJ2023Y053 into a liquid culture medium, and fermenting at constant temperature to obtain a seed solution; the invention also provides an application of the Wickerhamomyces anomalus GZZJ2023Y053 in preparation of ethyl acetate and brewing of sauce-flavor foods. According to the method, multiple Wickerhamomyces anomalus separated from fermented grains is subjected to separation culture, the content of ethyl acetate is measured after fermentation is finished, then the screened Wickerhamomyces anomalus GZZJ2023Y053 has the capacity of producing ethyl acetate at high yield, and after fermentation conditions are further optimized, the yield of the ethyl acetate is improved. The capability of synthesizing ethyl acetate is greatly improved.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NW94 and application thereof. The invention provides the Saccharomyces cerevisiae CEC NW94, and the Saccharomyces cerevisiae CEC NW94 is used for brewing the wine, so that the contents of glycerol and lactic acid can be increased, and the yield of volatile acid can be reduced; the synthesis of volatile substances such as ethyl 2-methylbutyrate, isoamyl alcohol and linalool is promoted, and the generation of acetic acid is inhibited, so that the wine presents complex aroma of black fruits, mushrooms and the like, and the odor of herbaceous plants, herbal medicines, vinegar and the like is effectively reduced; in addition, the strain can improve the umami of the grape wine, and improve the aroma purity, the aroma concentration, the wine body, the aftertaste and the complexity. According to the method, the flavor substances of the dry red wine are controlled through a microbial metabolism regulation and control technology, and a new technical scheme is provided for high-quality wine production.

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.

The invention belongs to the technical field of wine brewing, and particularly discloses a grape spike selecting and screening machine and a sulfur-free red wine brewing method based on the grape spike selecting and screening machine. The vibration screening mechanism is used for screening and removing fine impurities and necrotic fruits; the stem guiding mechanism comprises a barrier-shaped material guiding piece which is arranged in a hinged and swinging manner; the stem shifting mechanism comprises a hollow roller rotationally installed below the material guiding piece, shifting rods are installed on the surface of the hollow roller in an inward and outward telescopic mode, and the shifting rods and the barrier bars on the material guiding piece are arranged in a staggered mode. Under the action of magnetic attraction, the poke rod gradually shrinks into the hollow roller, and the outer end part of the poke rod is kept to be inserted into the material guide piece; and when the poke rod rotates to the top of the hollow roller, the poke rod shrinks until the outer end part is separated from the material guide part, so that the stems are separated out. The efficiency and effect of raw material stemming and screening are improved, then the microbial cardinal number of the raw materials is reduced, and subsequent brewing of sulfur-free red wine is promoted.

An electronic apparatus for storing wine includes a door; memory storing instructions; a camera; and at least one processor, wherein the instructions, when executed by the at least one processor, cause the electronic apparatus to acquire a captured image via the camera based on the door being open; acquire, based on the captured image, wine storage information including a shelf location where a wine object is placed and a wine location of the wine object; acquire wine feature information corresponding to the wine object; store wine information including the wine storage information and the wine feature information in the memory; and transmit the wine information to a user terminal to cause the user terminal to display at least one of the wine storage information, the wine feature information, a storage recommendation based on the wine information, or a food pairing recommendation based on the wine information.

The invention discloses a strain of saccharomyces cerevisiae CPJ-02 with high acid resistance, high ethanol content and strong ester aroma generation and application of the saccharomyces cerevisiae CPJ-02, the strain of the saccharomyces cerevisiae CPJ-02 has been preserved in China Center for Type Culture Collection on June 27, 2024; the preservation number of the strain is CCTCC NO: M 20241388. The saccharomyces cerevisiae CPJ-02 strain is milky white to faint yellow after being cultured on a YPD solid plate for 48 hours, the surface is dry and matte, the texture is slightly rough, and the colonial morphology is round. The saccharomyces cerevisiae CPJ-02 strain has prominent high ethanol tolerance, and still has activity greater than or equal to 92% in a 12% ethanol environment; and the fermentation product is rich in aroma and high in ethyl caprylate and phenethyl alcohol content, more than or equal to 25 volatile substances are detected by GC-MS (gas chromatography-mass spectrometry), and the fermented product is rich in fruit fragrance and has ester flower fragrance. The saccharomyces cerevisiae CPJ-02 strain is suitable for production of high-concentration wines and directional production of low-concentration healthy fermented beverages, fermented foods and aroma compounds.

The invention relates to saccharomyces cerevisiae and application thereof in wine brewing. The saccharomyces cerevisiae strain is saccharomyces cerevisiae Y24 and is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on March 10, 2025, and the preservation number of the saccharomyces cerevisiae strain is CGMCC (China General Microbiological Culture Collection Center) NO. 33773. The saccharomyces cerevisiae strain is a saccharomyces cerevisiae strain. The saccharomyces cerevisiae Y24 strain can grow under the conditions that the alcoholic strength is 18% vol, the pH value is 2, the sugar content is 60% and the temperature is 4 DEG C, has good high-alcoholic strength, high-acid and high-sugar endurance capacity, and meets the low-temperature fermentation requirement of wine. Meanwhile, in wine fermented by the saccharomyces cerevisiae Y24 strain, the content of dry extracts capable of enriching wine bodies is higher, the content of aroma components is higher, and the content of undesirable component methanol is lower.

To provide a new grape plant option which has a red skin color, good taste, and can be cultivated seedlessly. [Solution] In one aspect of the present invention, a method for producing grape plants is provided for crossing grape varieties to determine whether the following genetic markers, TsuVv001, TsuVv002, TsuVv003, TsuVv013, TsuVv014, TsuVv016, TsuVv019, TsuVv025, TsuVv030, TsuVv031, TsuVv047, and VrZAG83, are AB type and VrZAG83 are AB type, respectively, in a hybrid variety obtained by crossing grape varieties. and selecting a plant having the following DNA marker types: TsuVv02 is type C, TsuVv003 is type ABC, TsuVv013 is type B, TsuVv014 is type BC, TsuVv016 is type B, TsuVv019 is type BC, TsuVv025 is type AB, TsuVv030 is type ABC, TsuVv031 is type B, TsuVv047 is type AB, and VrZAG83 is type CEF.

The invention relates to saccharomyces cerevisiae and application thereof in wine brewing. The strain is Saccharomyces cerevisiae Y26, and is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on March 10, 2025, and the preservation number is CGMCC NO.33774. The invention further discloses a preparation method of the Saccharomyces cerevisiae strain. The saccharomyces cerevisiae Y26 strain can grow under the conditions that the alcoholic strength is 18% vol, the pH value is 2, the sugar content is 60% and the temperature is 4 DEG C, has good high-alcoholic strength, high-acid and high-sugar endurance capacity, and meets the low-temperature fermentation requirement of wine. Meanwhile, in wine fermented by the saccharomyces cerevisiae Y26 strain, the content of dry extracts capable of enriching wine bodies is higher, the content of aroma components is higher, and the content of undesirable component methanol is lower.

The invention relates to the technical field of microorganisms, in particular to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in preparation of wine. The vineyard hansenula polymorpha provided by the invention is resistant to high glucose, ethanol, SO2, low temperature and low pH, high in yield of ethyl acetate and aromatic compounds, good in fermentation characteristic and fermentation environment adaptability, capable of remarkably improving the flavor quality of grape wine and wide in application prospect when the vineyard hansenula polymorpha is mixed with saccharomyces cerevisiae for fermentation.

This invention relates to the Kluyveromyces marxianus strain and its use, wherein the Kluyveromyces marxianus strain is Kluyveromyces marxianus AMCC30648, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222108, or Kluyveromyces marxianus AMCC31343, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222111. The Kluyveromyces marxianus strain is characterized by producing a variety of flavor substances at high concentrations. It can be used in fields such as brewing, beverages, and bakeries.

This invention relates to the field of resveratrol wine production technology, and more particularly to a process for producing resveratrol wine. Specifically, by utilizing the fact that both zein and resveratrol are soluble in ethanol solution, and that their solubility increases with the increase of ethanol concentration, zein and resveratrol are processed into nanoparticles of resveratrol encapsulated in zein using an ethanol solution. After the resveratrol is made into nanoparticles encapsulated in zein, it is added to the base wine, thereby increasing the dispersion and solubility of resveratrol in the base wine. At the same time, it makes the resveratrol in the base wine more stable, which is more conducive to the long-term storage of unstable resveratrol in the wine. The resveratrol production process provided by this invention has the advantages of simple operation, improved resveratrol solubility, and improved resveratrol stability.

An apparatus (1) is described for the production of fermented or refermented beverages, with or without the presence of carbon dioxide, comprising: - a tank (2) defining a side wall (4) with internal surfaces of curvilinear shape and an internal bottom area (5) delimited at the bottom by a lower wall (6) of said tank (2), - a movable covering system (7) arranged inside the tank (2) and configured to isolate the liquid contained within the internal bottom area (5), - said movable covering system (7) comprising two plates (8) each having an overall shape defining a respective external end edge (10), - said plates (8) being controllable in rotation around respective axial shafts to a respective axial shaft (9) according to an angular motion, between an open vertical position (9') and a closed horizontal position (9'').

The disclosure provides microbial composition and application in reducing biogenic amines, and belongs to the technical field of food processing and manufacturing. The disclosure provides a construction method for an inoculated biogenic amine degrading lactic acid bacteria flora and an application in reducing biogenic amines in cyclic rice steeping and persistently inhibiting invasion of amine producing microorganisms. In the disclosure, a lactic acid bacteria ternary interacting flora that efficiently inhibits invasion of the amine producing microorganisms is constructed. In a rice steeping process in preparation of a brewed product, the lactic acid bacteria ternary interacting flora is inoculated for rice steeping, and a cyclic rice steeping process is improved. The result shows that inoculation of the lactic acid bacteria ternary interacting flora and utilization of the improved rice steeping process may effectively reduce the content of biogenic amines in rice steeping water and completely inhibit invasion of the amine producing microorganisms to realize zero growth of the biogenic amines, thereby creating conditions for the cyclic rice steeping process in mass production in a plant.

Method and system of maceration of wines in fermentation with recovery of substances released into the atmosphere, which includes a first stage of pre-fermentative cold maceration, which is carried out on crushed grapes and stored in a fermentation tank and where there is an injection of CO2, in order to boost the dissolution of the aromas belonging to the fruity part of the grape; and a second stage where fermentation begins of the grape and the generation of CO2 that carries aromas and alcohol; these substances are sucked out as they are generated; and, subsequently, they are injected back into the must contained in the fermentation tank and it is a system with which it manages to carry out a method of substance recovery in the fermentation of wines; and the stable and structured fixation of aromas in white wine and also colour in red wines.

The filtering device comprises a filtering device body, a cover plate is arranged at the top of the filtering device body, a transmission assembly is arranged at the top of the cover plate, a filtering assembly is arranged in the filtering device body, and a collecting assembly is arranged at the bottom of the filtering device body. The cover plate is opened, then raw materials are placed in the filter pipe, then a user resets the cover plate and starts the motor, the output end of the motor drives the hexagonal block to rotate, the hexagonal block rotates to drive the hexagonal sleeve to rotate, the hexagonal sleeve rotates to drive the filter pipe to rotate, and the filter pipe rotates through centrifugal force, so that the raw materials are filtered out through the centrifugal force. And then the water is discharged into the collecting assembly through the through opening, rapid collection can be conducted, the filtering device achieves the effect of facilitating filtering, an existing mode of filtering through impact shaking is replaced, the efficient filtering effect is achieved, and time and labor are saved.

The utility model relates to the technical field of wine brewing, and discloses a wine brewing device which is characterized in that the top of a base is fixedly connected with a fermentation tank, the outer side of the fermentation tank is fixedly connected with a cooling cavity, the top of the fermentation tank is fixedly connected with a sealing groove, a sealing ring is clamped in the sealing groove, and the top of the sealing ring is fixedly connected with a tank cover; the bottom of the tank cover is fixedly connected with a pressing block, the top of the tank cover is fixedly connected with a multi-section hydraulic rod, the top of the multi-section hydraulic rod is fixedly connected with a connecting block, the bottom of the connecting block is fixedly connected with a connecting rod, and the bottom of the connecting rod is fixedly connected with a filtering frame. The connecting rod can drive the filter frame to move upwards, the filter frame moves upwards to fish up impurities in the fermentation tank, so that wine liquid is separated from the impurities, and meanwhile, the filter frame is in contact and extrusion with the pressing block, so that the wine liquid in the impurities is extruded out, the working efficiency is improved, and the device is convenient for workers to use.

The invention relates to the technical field of wine brewing, and discloses a preparation method of a viburnum macrocephalum pulp sweet white wine, which comprises the following steps: accurately harvesting viburnum macrocephalum pulp grapes, simultaneously removing diseased fruits and green fruits, treating the picked viburnum macrocephalum pulp grapes by adopting an air bag squeezing process, and then carrying out low-temperature clarification treatment to obtain grape juice. According to the preparation method of the viburnum macrocephalum pulp sweet white wine, through low-temperature squeezing and special yeast low-temperature fermentation processes, the retention rate of core terpene aroma substances of the viburnum macrocephalum pulp is larger than or equal to 90%, the finished product is rich in aroma, the attenuation rate of the aroma within the shelf life of 24 months is smaller than or equal to 15%, and the preparation method is far superior to a traditional process; the problem of low natural acidity of the Jones-dried scallop pulp is solved, residual sugar and acidity form golden balance, and the Jones-dried scallop pulp is full in sweet taste but not greasy; the palatability score is improved by 50% or above compared with that of a traditional process; through oak barrel aging process innovation, the finished product can present various flavor structures, the limitation of single flavor of a traditional product is broken through, and the high-end attribute is remarkable.

The invention relates to a method for devatting the grape harvest and a means for devatting a grape harvest via the pressurised injection of air or other gases in a controlled manner into self-emptying wine making vats or similar, for the purpose of emptying the grape harvest once the maceration thereof has been completed, after the homogenisation of the mixture, transferring the liquid portion to another tank and the crushed grape pulp to the press, thereby obtaining a solid phase (pomace) as a waste product which can be used to produce associated products.