353results 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.

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 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.

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.

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.

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.

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 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.

The present invention addresses the issue of increasing the wine-like drinking satisfaction of a non-alcoholic or low-alcohol, low-Brix, wine-flavoured beverage. In the present invention, the amount of sodium included is set to a specific range.

The invention provides hansenula polymorpha YC-C-16 capable of producing lactic acid and application of the hansenula polymorpha YC-C-16, and belongs to the technical field of microorganisms and wine brewing. The hansenula polymorpha YC-C-16 is characterized in that the hansenula polymorpha YC-C-16 is named as hanseniaspora uvarum in taxonomy, is preserved in the China Center for Type Culture Collection, has the preservation number of CTCC M 20252302, is preserved in Wuhan University on October 22, 2025, and is named as hanseniaspora uvarum in Wuhan University. The grape juice hansenula polymorpha YC-C-16 disclosed by the invention can be used for fermenting grape wine independently or together with saccharomyces cerevisiae, the content of lactic acid in the grape wine can be increased, and flavor substances such as ethyl butyrate, alpha-terpilenol, ethyl salicylate, ethyl myristate and trans-2-heptenal are added, so that the flavor level of the grape wine is increased. The hansenula polymorpha YC-C-16 provided by the invention can be widely applied to the field of wine fermentation.

To enable or improve mobility in a winery during operations of oenological- processing, a raised platform is provided which is located nearby of a tank and comprises a walkable (preferably flat) surface on which a person can walk, and guiding means adapted to guide a movable oenological-processing machine.

A method and system for monitoring wine fermentation is provided. The system comprises a sensor conduit and a sensor enclosure. The sensor enclosure comprises a leveling indicator that indicates if the sensor conduit is vertical.

The invention relates to the technical field of biology, in particular to yeast hydrolysate and application thereof. According to the method, enzymes are reasonably screened, the obtained compound enzyme can conduct enzymolysis on yeast strains more effectively, so that hydrolysate rich in free-state lipid, amino acid, polysaccharide and other substances is prepared, the hydrolysate is more beneficial to growth and utilization of yeast, the health state of active yeast cell membranes is improved, and yeast fermentation is promoted.

The invention relates to an aronia melanocarpa fresh wine and a preparation method thereof, and belongs to the technical field of beverage production, the aronia melanocarpa fresh wine is prepared from aronia melanocarpa, double-red amur grapes and blueberries, and the aronia melanocarpa fresh wine is prepared through crushing, fruit pulp fermentation and cooling, and direct sterilization and filling without ageing. The beverage disclosed by the invention has the characteristics of prominent aroma, reservation of the aroma of the aronia melanocarpa, increase of fullness and composite aroma of finished wine, prominent fruit aroma and relatively weak stale aroma and ester aroma, and the bitter taste is removed on the premise of not destroying the nutritional ingredients of the aronia melanocarpa.

A system and method for improved fermented beverage concentrate is described. One embodiment includes a method for producing a fermented beverage concentrate, the method comprising: fermenting a first fermentable aqueous product to produce a base product; and performing a nesting process on the base product, wherein the nesting process comprises: a concentration phase wherein at least a portion of the base product is passed through a separation system and a retentate is returned to the base product to produce a nesting solution, a water nest wherein water is added to at least a portion of the nesting solution and passed through the separation system, and a fermentable aqueous product nest wherein a second fermentable aqueous product is added to at least a portion of the nesting solution and passed through the separation system to increase the concentration of the nesting solution.

A gas source for pressuring sparkling and other beverage containers, e.g., to re-pressurize the container to keep a carbonation level of beverage during storage. A gas cylinder can include a cap with a flange and catch below the flange. The catch can be engaged by a cylinder support to move the cylinder into contact with a piercing element to pierce the gas outlet of the cylinder and form a seal between the cylinder and gas receiver. A pressure indicator can have a single pressure sensor to indicate a capacity of a gas cylinder to deliver pressurized gas and a pressure in a beverage container.

The invention relates to the technical field of wine preparation, and discloses a brewing method of low-degree sweet type red wine, the brewing method comprises ten steps of raw material screening, segmented temperature control extraction, compound fermentation, gradient degree reduction, low-temperature sugar stabilization, flavor blending, clarification and filtration, aging and curing, sterile filling and finished product inspection, the alcoholic strength of the final product is 8% vol to 11% vol, the residual sugar content is 45 g / L to 65 g / L, and the content of the low-degree sweet type red wine is 1%. The total acid content is 5.5 g / L-7.0 g / L. And raw material screening. According to the preparation method disclosed by the invention, through proportioning the cabernet sauvignon and the rosa rugosa as raw materials and combining segmented temperature-controlled extraction and compound fermentation, anthocyanin and fruity substances in the grape skin residues can be fully extracted, and multi-flavor esters can be generated by virtue of aroma-producing yeast; the natural crataegus pinnatifida bunge concentrated juice and the rose essential oil are subsequently added for blending, and oak barrel aging and tannase astringency reduction are matched, so that the finished product finally presents a compound flavor, is mellow and sweet in taste, free of astringency and long in aftertaste, and solves the problems that the traditional low-degree sweet red is thin in flavor and inharmonious in fragrance.

The invention provides a strain of pichia pastoris SIVE9110 and an application of the pichia pastoris SIVE9110 in Morisseria wine. The strain SIVE9110 is preserved in the China Center for Type Culture Collection (CCTCC for short) on September 17, 2025; the address is Wuhan University, Wuchang District, Wuhan City, Hubei Province; the postal code is 430072, and the preservation number is CCTCC (China Center For Type Culture Collection) NO: M 20252052; the Latin name is Pichia occidentalis, and the Latin name is Pichia occidentalis; the strain SIVE9110 and saccharomyces cerevisiae are sequentially fermented, so that the wind and soil characteristics of the maisseria wine can be highlighted; and the prepared maisseria wine is softer and mellow in mouth feel.

The invention belongs to the technical field of baijiu. The invention provides a making method of Maotai-flavor grape distilled liquor. The making method comprises the following steps: preparing raw materials: selecting grapes and Maotai-flavor liquor; grape treatment: squeezing grapes to obtain grape juice; the grape juice is sequentially fermented and distilled, distilled wine is obtained, and the alcohol concentration of the distilled wine is 53%; mixing: mixing different varieties of distilled wine; blending: blending the mixed distilled wine with Maotai-flavor liquor; and aging: putting the Maotai-flavor grape distilled liquor into an oak barrel, and aging. According to the method, the mixed distilled wine and the Maotai-flavor Baijiu are prepared, the composite wine body with the grape fruity flavor and the typical characteristic cellar bottom flavor of the Maotai-flavor Baijiu is constructed, the aroma complexity, the taste level and the ageing potential of the wine product are remarkably improved, and the single fruit wine is changed into the mixed wine of fruits and grains.

The invention belongs to the technical field of wine brewing, relates to a natural sweet wine low-sulfur brewing method for delaying white grapes until the white grapes turn red and then harvesting the white grapes, solves the health hidden danger and flavor defects caused by high-sulfur addition in the traditional sweet white wine process, and remarkably improves the flavor quality of the wine at the same time. According to the method, complete and healthy red (total anthocyanin content is greater than or equal to 5mg / kg) fruits are selected through artificial spike selection and grain selection, and the cardinal number of infectious microbes in raw materials is reduced; no commercial yeast is added, natural slow fermentation is achieved by means of microorganisms, and the finished product is good in flavor and quality; gallic acid, condensed tannin and hydrolyzed tannin with a ratio of 1: 1: 1 are compounded to prepare wine-brewing tannin, and the wine-brewing tannin and low-dose sulfur dioxide construct a synergistic system, so that the sulfur consumption of sulfur dioxide is greatly reduced, secondary fermentation of high-sugar wine liquid is prevented, and infectious microbes and wine body oxidation are effectively inhibited. The finished product biogenic amine, pesticide and heavy metal residues all meet the safety standard, mycotoxin is not detected, meanwhile, the original flavor of the wine body is prominent, the storage stability is good, and dual guarantee of health and quality is achieved.

A method for producing wine comprises dosing a flowing body of a wine product with a stream of bubbles of a gas mixture to promote aeration of the wine product during one or more stages of wine production, wherein the gas mixture comprises an inert sparging gas having between 03% and 10% by volume of oxygen (O2). A preferred system for aerating a wine product during the production of wine comprises a housing for receiving a flow of the wine product, the housing having an aeration treatment zone, a wine input port coupled to a proximal end of the aeration treatment zone, and a wine output port coupled to a distal end of the aeration treatment zone; a source of aeration gas; and, a gas introducer apparatus positioned within the aeration treatment zone and coupled to the source of aeration gas for introducing a stream of gas bubbles in the wine product as it flows through the aeration treatment zone to the wine output port, thereby to aerate the wine product.

The invention relates to the technical field of fermentation engineering and wine brewing, and discloses a low-alcohol fruit wine brewing process based on compound microorganism synergistic fermentation, which comprises the following steps: inoculating Meijie yeast into clarified fruit juice, adding L-leucine, culturing under controlled temperature, and removing free iron ions by biological chelation until the liquid level becomes red; then inoculating saccharomyces cerevisiae, starting a trace oxygen introduction and ORP (oxidation-reduction potential) system after main fermentation is started, and controlling potential to carry out metabolism redirected fermentation in a micro-aerobic interval until residual sugar reaches the standard; after the fermentation is finished, adding an alkaline regulator to increase the pH value, inducing the haematochrome-iron compound to flocculate and settle, separating to remove the precipitate, and adding an acidic regulator to adjust the pH value to obtain the low-alcohol fruit wine. According to the method disclosed by the invention, a brewer's yeast respiratory chain is blocked and oxidative stress is applied by utilizing a metabolic redirection strategy under precursor-induced biological iron removal and micro-aerobic environment, so that a carbon flux is promoted to flow to a glycerol synthesis path, the ethanol yield is reduced, and the glycerol content is greatly increased.

The hollow expansion chamber of the present invention is configured to temporarily accommodate the expansion of a bubble during an aeration process for aerating a liquid, the chamber body of the expansion chamber having a flattened ellipsoid shape. Starting from a maximum inner diameter and moving circumferentially downward along the chamber body, the flattened ellipsoid shape of the bottom portion has a first integral transition that is a tangential transition to a first frusto-conical shape. Continuing to move circumferentially downward, the first frusto-conical shape has a second integral transition to a cylindrical extension. The cylindrical extension has a bottom opening at a distal end that is configured to mate with an open bottleneck. The first frusto-conical shape has a minimum angle of 15 degrees with respect to the horizontal. The second integral transition is a radial second integral transition having an inner surface radius of at least 0.25 inches.

To increase the wine-like drinking satisfaction of a non-alcoholic or low-alcohol wine-flavored beverage.SOLUTION: A specific mineral balance is utilized.SELECTED DRAWING: None