55results 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.

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.

The object of the present invention is to provide, for example, a beverage in which the concentrations of β-citronellol, nerol, and geraniol are increased and the citrus fruit aroma is enhanced, a method for producing the beverage, and a method of increasing the concentrations of β-citronellol, nerol, and geraniol in a beverage to enhance a citrus fruit aroma. Note that the above "concentrations of β-citronellol, nerol, and geraniol" may be the "concentrations of β-citronellol, nerol, and / or geraniol" or the "concentrations of linalool, β-citronellol, nerol, and / or geraniol". The present invention also relates to, for example, a method for producing a beverage, comprising the step of adding a composition for food products which has lipase activity in the production of the above beverage using a plant-derived raw material, and to a beverage produced by such a production method.

The present disclosure provides a yeast composition enriched in at least one vitamin and / or in at least one sterol that can be used to provide antioxidant activity. The yeast composition can be used to prevent or limit the oxidation of an edible or a drinkable product. The yeast composition can be used to increase the robustness of a fermentative organism during a fermentation. The yeast composition can be used to provide a source of nutrition to a fermentative organism during a fermentation.

The application discloses a wine brewing auxiliary material adding structure, which comprises a tank body and a tank cover, and a feeding assembly is further arranged at the top end of the tank cover; the feeding assembly comprises a connecting pipe; a circular insertion hole is formed at the top end of the tank cover and used for penetrating and connecting the connecting pipe; a sealing ring made of rubber is clamped in the insertion hole; the sealing ring is in interference fit with the connecting pipe, so that the connecting pipe is in sealed connection with the tank cover; and the multiple sealing configurations of the sealing ring, a sealing plug and a sealing bearing at the key connecting positions of the feeding assembly and the tank cover, a rotating rod and a fixed pipe and the like build a complete sealing system for preventing bacteria and air leakage, and provide basic guarantee for realizing the functions of no-cover feeding and air pressure balance.

The present application relates to the technical field of industrial microorganism, and particularly discloses a Saccharomyces cerevisiae MSL, a fermentation inoculant containing the Saccharomyces cerevisiae MSL and application. The Saccharomyces cerevisiae MSL has a preservation number of CGMCC No. 25347. The Saccharomyces cerevisiae MSL provided by the present application not only has the excellent characteristic of high production of beta-glucosidase, but also can maintain a relative enzyme activity of more than 85% under the conditions of 10% glucose, 12% ethanol, 100 mg / L SO2 and partial metal ions, can promote the release of terpene substances, improve the content of volatile compounds in grape wine, and thus increase the flavor complexity of grape wine. The grape wine brewed by the Saccharomyces cerevisiae MSL has the biochemistry characteristics of local region, can produce more outstanding and rich regional aroma components, and has important significance for brewing characteristic high-quality dry white grape wine.

The application provides a strain of Candida zeylanoides, and applications of the strain in inhibiting Botrytis cinerea and in wine brewing, the Candida zeylanoides is numbered SIVE8902, has been preserved in the China Center for Type Culture Collection on July 22, 2024, the preservation number is CCTCC NO:M 20241637, and the Latin name is Starmerella bacillaris The strain has a strong inhibiting effect on Botrytis cinerea in grape fresh fruits and vineyards, can reduce the growth and reproduction of Botrytis cinerea in the fruits, and meanwhile, compared with single fermentation of Saccharomyces cerevisiae, the sequential fermentation of the Candida zeylanoides and Saccharomyces cerevisiae adds ethylguaiacol and 4-ethyl-2-methoxyphenol, adds spice and honey flavors to the wine, greatly improves the total amount of volatile phenolic compounds in the wine, and improves the wine quality.

The present disclosure provides compositions for hydrolyzing volatile phenols from phenolic glycosides. The disclosure also provides methods for utilizing the compositions to hydrolyze volatile phenols to remove volatile phenols from fruit products including fermented fruit products. Also provided herein are methods for measuring volatile phenols in fruit products including fermented fruit products.

The application relates to the technical field of kitchenware, in particular to a high-efficiency intelligent household fruit wine fermentation reaction device, which comprises a fermentation barrel with a top opening and a top cover used for plugging the top opening of the fermentation barrel, a wine outlet pipe is arranged at the bottom of the fermentation barrel, a filter cylinder with a top opening is arranged in the fermentation barrel, the bottom of the filter cylinder is detachably connected with the bottom of the inner cavity of the fermentation barrel, an inner hollow stirring cylinder is movably connected to the inner side of the filter cylinder, the stirring cylinder is rotationally connected with the bottom of the inner cavity of the fermentation barrel, the central axis of the fermentation barrel is collinear with the central axis of the filter cylinder, and the central axis of the fermentation barrel is parallel to but not collinear with the central axis of the stirring cylinder. The filter cylinder and the eccentric stirring cylinder are matched and arranged, the content of fruit pulp in wine during wine outlet is reduced, the base liquor and the fruit pulp can be homogenized and the granularity of the fruit pulp can be refined when the eccentric stirring cylinder is stirred in the filter cylinder, the fermentation efficiency is improved, and the requirement of household fruit wine brewing is met.

The present application relates to the technical field of wine-making technology, and discloses a rose wine process, which comprises the following raw materials in proportion by weight: raw material ratio of rose (purple branch rose) to grape (Vidal): 1:9-11, initial sugar content after adjustment of 200-280 g / t, pectinase addition amount of 3-4 g / 100 kg, active dry yeast addition amount of 100-150 g / t, partial heavy potassium metabisulfite addition amount in fruit pulp before fermentation of 80-120 mg / t, free sulfur dioxide concentration of dry grape wine before bottling of not less than 35 mg / L, potassium sorbate addition amount of semi-dry grape wine and semi-sweet grape wine of 90-150 mg / L, fermentation time of 7-10 d, and fermentation temperature of not more than 28 DEG C. Comprehensive taste and aroma: the rose wine with the characteristics of two raw materials is prepared by mixing rose and grape in a certain proportion, which can bring unique taste and aroma, and enrich the taste and flavor characteristics of the wine. The present application adjusts the sweetness level, improves the clarification effect, and protects the quality and stability of the wine.

The application provides a torulopsis pullulans engineering strain and a construction method and application thereof, and belongs to the field of microorganisms and food biotechnology. The application provides a torulopsis pullulans DL-XKX01 engineering strain with high ergothioneine production capacity. The RNA interference technology is used to inhibit the carotenoid synthesis pathway which competes with ergothioneine for substrates, so as to improve the ergothioneine production capacity. The ergothioneine level of the torulopsis pullulans DL-XKX01 provided by the application can reach 116.24+ / -4.33 mg / L in a flask fermentation, and can reach 858.18+ / -5.23 mg / L in a fermenter. The torulopsis pullulans DL-XKX01 can be used to improve the ergothioneine content in fermented food and improve the food quality, and has a good industrial application prospect.

An automated industrial malt manufacturing device (11) and an agent- and digital twin-based malt manufacturing system (1) are proposed for the automated operation of the industrial malt manufacturing device (11) of the agent- and digital twin-based malt manufacturing system (1). The malt manufacturing device (11) converts supplied grains (2, 21, 21i) into output malt (3). The malt manufacturing device (11) includes: a soaking device (111) for wetting the supplied grains (2, 21, 21i) until the moisture content of the supplied grains (2, 21, 21i) reaches a certain level (111). 1) Reaching a defined moisture content level (1112); a germination device (112) configured to receive moistened grains (22) after being moistened by a soaking device (111), for germinating the moistened grains (22) by activating enzymes in the moistened grains (22) and converting the moistened grains (22) into germinated green malt (23); and a drying kiln (113) configured to receive germinated grains (23) after being germinated by the germination device (112), for drying the germinated green malt (23) to a defined moisture content level (1131). The system (1) based on intelligent agents and digital twins includes a digital twin structure (12) providing a virtual digital representation of the physical malt manufacturing equipment (11). In addition, it includes sensors and / or measuring devices (13) associated with the physical malt manufacturing equipment (11), which transmit measured sensory parameter values ​​(131), wherein the system (1) dynamically monitors the transmitted sensory parameter values ​​(131) and updates the digital twin (12) based on the parameter values.

The object of the present invention is to provide a fruit wine containing grape juice as a raw material, which is free of sulfites, and which has improved flavor (specifically, an improved sweet cherry-like, strawberry-like aroma and fruity aftertaste), as well as a method for producing the same. [Solution] A fruit wine containing grape juice as a raw material, without the addition of sulfites, wherein the diacetyl content is 1 to 15 ppm and the succinic acid content is 300 to 800 ppm.

The utility model relates to a kind of carbon dioxide inflation devices in grape wine fermentation process, comprising: fermentation tank body, its inside is provided with interlayer, and many gas holes are uniformly distributed on interlayer wall;Opening and closing mechanism, including movable installation in the gas hole by reset elastic member's closure plug;When inflation, gas pushes closure plug outward to make interlayer and fermentation tank body communicate;Reversing mechanism, including the straight-through pipe of the interlayer and external gas source connected by three-way valve, the other end of straight-through pipe not connected three-way valve is set in fermentation tank body;Flow guide mechanism, when the three-way valve of interlayer communication is closed, gas in interlayer is guided to fermentation tank body by flow guide mechanism to make interlayer be in negative pressure state, and closure plug is closed gas hole under the action of negative pressure adsorption force.The utility model makes gas flow from periphery to middle part and then push oxygen outward to discharge, to make external gas source pass through interlayer evenly and rapidly to the inflation of fermentation tank body, and then improve the efficiency of carbon dioxide inflation.

The present application relates to the technical field of wine fermentation intelligent control, and discloses a multifunctional wine auxiliary material adding and fermentation monitoring integrated system, which comprises a data acquisition module for collecting a plurality of process parameters in a wine fermentation tank in real time; a data processing module for preprocessing the process parameters and extracting derived features of each preprocessed parameter; a central control module having an updatable historical process parameter-control strategy library for judging a current fermentation stage based on the preprocessed parameters, determining an optimal control strategy of the current stage based on the historical library and the preprocessed parameters, and adjusting the optimal control strategy by using the derived features to generate a control instruction; and an auxiliary material adding module for performing an auxiliary material adding operation according to the control instruction. The present application realizes the collaborative adaptive control of auxiliary material adding and fermentation process.

A high efficiency cooling wine aerator includes a tannin balancing piece, a wine aerator body, an ice kettle, an aeration nozzle and a bracket. A cooling cavity is arranged in the wine aerator body; the upper end of the wine aerator body is provided with an opening led to the cooling cavity; the bottom end of the cooling cavity forms a shrinking mouth; the lower end of the wine aerator body is provided with a first connector; the first connector is provided with an aeration cavity led to the shrinking mouth; the lower end of the first connector is provided with a plurality of air inlet grooves at intervals; the tannin balancing piece is detachably connected to the opening at the upper end of the wine aerator body; the ice kettle is placed in the cooling cavity; the aeration nozzle includes an aeration nozzle body and a second connector arranged above the aeration nozzle body; the aeration nozzle is detachably connected below the wine aerator body through the second connector; and the bracket includes a supporting seat and a plurality of supporting feet arranged at the circumferential side of the supporting seat at intervals. The high efficiency cooling wine aerator of the present invention is detachable, convenient in cleaning, coolable during decanting and small in noise during decanting.

Systems and methods for separating yeast cells from alcoholic beverages post-fermentation, through acoustophoresis facilitated by piezoelectric transducers. The system creates controlled acoustic pressures, disrupting the yeast cells effectively and thus enhancing the clarity and quality of the beverage without compromising its flavor profile. This improvement is particularly significant in maintaining the original taste of the beverage while ensuring high operational efficiency.

The present application belongs to the technical field of industrial microorganisms, and particularly relates to an acid-tolerant high-ester-aroma-producing Zygoascus sieboldii and application thereof. Cyberlindnera jadinii The Zygoascus sieboldii provided by the present application is classified and named as GJLJ20, has been preserved in the China Center for Type Culture Collection (CCTCC) on November 19, 2025, and has a preservation number of CCTCC NO: M 20252589. The Zygoascus sieboldii of the present application has excellent acid tolerance and high flavor synthesis capacity. In a high-acid stress environment with a lactic acid volume concentration of up to 4% and a pH as low as 3.0, the Zygoascus sieboldii can still grow well (OD600 reaches 2.27±0.4), and can efficiently synthesize key flavor esters of wine, including phenethyl acetate, isoamyl acetate and ethyl acetate, thereby significantly enhancing the richness and level of wine aroma.

Methods, systems, and apparatus for conditioning lignocellulosic wood substrates used in the maturation of alcoholic beverages are disclosed. The methods include determining one or more chemical or structural properties of a wood substrate, applying at least one chemical, enzymatic, thermal, or physicochemical conditioning treatment effective to modify extractive composition, diffusion behavior, porosity, surface chemistry, or pH buffering capacity, and stabilizing the treated substrate under controlled environmental conditions. Conditioned substrates may be configured in various physical forms for controlled interaction with alcoholic beverages. Related systems incorporate conditioned substrates within containers holding alcoholic beverages to influence flavor development during storage. Apparatus embodiments provide modules for property determination, treatment application, and parameter regulation. Additional embodiments include computational methods for generating conditioning parameters based on substrate data and methods for regenerating previously used substrates.

The application discloses a strain of Scheffersomyces fibuliger and a microbial agent and application thereof, and belongs to the field of biology.The Scheffersomyces fibuliger (Scheffersomyces fibuliger) Cyberlindnera fabianii ) LZLJ1-6 has a preservation number of CCTCC NO: M 2025590. Pure-strain fermentation of the strain can metabolically produce a plurality of flavor substances such as secondary octanone, nonanal and heptyl alcohol. Application of a microbial agent containing the strain to rice wine fermentation can significantly increase the richness of flavor substances in the rice wine, including a plurality of alcohol, ester, ketone, acid and phenolic compounds, and meanwhile, the content of some original flavor substances is increased. The strain provided by the application has characteristics in flavor metabolism, is particularly outstanding in synthesis of characteristic aroma components such as secondary octanone, and has important significance for enriching flavor levels and improving aroma complexity in wine production, especially rice wine fermentation, and also provides high-quality strain resources for development of new fermented foods.

This utility model relates to the field of wine production technology, specifically a wine cold maceration brewing device. It includes a tank and a filter tube; a support is provided at the lower end of the tank; the filter tube is rotatably installed at the bottom of the tank's inner side; a first annular sealing plate is provided inside the filter tube, and an upper feed pipe is coaxially arranged on the first annular sealing plate; a bottom sealing plate is provided at the bottom of the filter tube. In this technical solution, the filter tube effectively isolates the grape skins from the juice, facilitating subsequent solid-liquid separation; driving the bottom sealing plate and the first annular sealing plate to move downwards synchronously scrapes off the grape skins adhering to the inner wall of the filter tube, thus aiding in the removal of the grape skins; the rotation of the driving blades agitates the juice, promoting the dissolution of substances and ensuring a uniform temperature distribution; and the blades, located on the outside of the filter tube, do not come into contact with the grape skins during rotation, thus preventing the breakage of substances within the grape skins.

The present invention relates to the wine sector and, in particular, concerns a method for producing sparkling wine.

This invention provides an expression vector pHH40 and its application in the construction of engineered *C. truncatula* strains, belonging to the field of microbial engineering technology. pHH40, as an expression vector, can significantly improve the success rate of exogenous gene expression in *C. truncatula*. Furthermore, we used pHH40 to introduce the heat shock protein encoding gene lphsp into *C. truncatula*, and the resulting engineered *C. truncatula* strains can tolerate ethanol concentrations up to 14%, and can more quickly initiate and complete malolactic (MLF) fermentation in wine production, shortening the wine production cycle.

The present application belongs to the field of genetic engineering and microbial fermentation technology, and particularly relates to a construction method of a high-glycerol yeast strain and application thereof. The present application precisely predicts a key active site I184 of glycerol-3-phosphate dehydrogenase by a strategy combining rational design and scarless editing, and realizes site-specific scarless mutation of I184L in an industrial Saccharomyces cerevisiae by using CRISPR-Cas9 technology and homologous recombination, and successfully constructs an engineering strain G410-M184 strain. In grape juice fermentation, the glycerol yield of the mutant strain is significantly improved by about 45%-51% compared with the original strain. At the same time, the basic fermentation performance, growth rate and aroma spectrum of the strain are not adversely affected, and the excellent fermentation characteristics are completely retained. Therefore, the high-glycerol yeast strain constructed by the present application is particularly suitable for the brewing of grape wine and other fruit wine, can effectively enhance the roundness and fullness of the product, improve the quality, and has important industrial application value.

Provided is a novel beverage containing a steviol glycoside and an alcohol. One embodiment of the present invention provides a beverage that contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D and rebaudioside M and has an alcohol content of 0.05 v / v% or more and less than 0.5 v / v%.