448 results about "Alcohol content" patented technology

The invention discloses a method for preparing tea wine by using a tea leaf gradient extraction technology. The method comprises the following steps: detecting the content of main flavor / taste substances in tea leaves; performing gradient extraction on the tea leaves; detecting the content of alcoholic strength, polysaccharide, total phenols and total acids of the rice wine; and blending a leaching solution, and the like. Through gradient extraction of the tea leaves, different flavor substance components in the tea leaves are obtained, and perfect fusion of the flavors of the tea and the wine can be realized through proper proportioning and use in tea wine processing. The use of food additives, especially seasonings, is avoided, and the requirements of consumers for enjoying pure and natural tea wine flavor can be met.

The invention provides an exhaled gas alcohol content intelligent verification system based on image recognition, relates to the technical field of intelligent detection, and aims to solve the problems that a traditional sensor is prone to environmental interference, needs frequent calibration and is insufficient in dynamic response. Comprising a gas-sensitive developing unit, a multispectral dynamic imaging unit, a data processing unit and a closed-loop control unit, the gas-sensitive color development unit adopts a reversible gas-sensitive film and generates a color change signal through an alcohol specific color development reaction; the multispectral dynamic imaging unit is combined with an ambient light suppression and dynamic region positioning technology to capture spectral reflectivity time sequence data in a color development process; the data processing unit maps the chromaticity characteristic into an alcohol concentration value based on a Gaussian process regression model, and triggers near-infrared auxiliary verification through confidence evaluation; and the closed-loop control unit maintains a constant detection environment through the temperature control and airflow stabilization module. According to the scheme, non-intrusive high-precision detection of the alcohol concentration in a complex environment can be realized.

Herein disclosed is estimating alcohol content within a barrel based on a determination of a loss of fluid within the barrel. The loss of fluid may be determined by a measurement from outside the barrel. An implementation may comprise receiving information regarding an initial state of a liquid in a container, the initial state comprising at least one of an alcohol measure and a level of the liquid within the container, monitoring a level of the liquid within the container, wherein the monitoring is performed external to the container, determining an amount of loss of the liquid within the container based on the initial level and the monitored level, and estimating the alcohol measure of liquid remaining within the container based on the determined amount of loss of the liquid. An implementation may advantageously estimate alcohol content without affecting the internal ecosystem or contents of the barrel, improving product quality.

The invention relates to a production method of beer with high alcohol content, and belongs to the technical field of beer production. According to the method, beer is frozen into a solid state (hereinafter referred to as an ice body), a heat source is arranged in a specific direction to transfer heat to the beer ice body, and the alcohol content of the beer is improved through temperature-controlled dissolution. The specific orientation of the heat source is set to be a directional area. For example, when the beer is frozen into an ice body (a freezing chamber or a container) from the cooling surface, the specific orientation is an orientation which is vertically separated from the cooling surface towards the ice body (from the cooling surface). After the beer is frozen into an ice body, according to the solute content of the ice body, the specific orientation is the orientation where the solute content of the ice body is high. The beer is frozen into an ice body, and the alcohol content of the beer is gradually reduced in a temperature-controlled dissolution process by arranging a heat source in a specific direction. And according to the requirement of the target alcohol content, the solution is retained in sections, so that the beer with different alcohol contents is obtained. And transferring the beer conforming to the target alcohol content to the next link for storage (utilization). For beer which does not meet the target alcohol content, the alcohol content of the beer can be continuously improved through the method (repeated freezing, dissolving and segmented taking). The method is simple to operate, high in efficiency and capable of being operated at normal pressure and low temperature, substances which are beneficial to health and sensitive to heat sensitivity in the beer are reserved, and the alcohol content, the taste and the fragrance of the beer are greatly improved.

The preparation method comprises the following steps: (1) soaking male silkworm moths in white spirit, extracting, and filtering to obtain a male silkworm moth extracting solution; (2) performing percolation extraction on herba epimedii, semen cuscutae, fructus lycii, cordyceps sinensis, herba cistanche, rhodiola rosea, radix astragali, radix rehmanniae praeparata and stigma croci with white spirit to obtain percolate; (3) combining the male silkworm moth extracting solution and the percolating solution to obtain a medicine extracting solution; and (4) filtering the medicine extracting solution by using a 0.22-1 mu m polypropylene filter membrane, standing for 30-60 days, then filtering by using a 0.22-1 mu m polyethersulfone filter membrane, mixing with rock candy liquid, adjusting the alcohol content to (39 + / -2) degrees, and filtering by using a 0.22-1 mu m polyethersulfone filter membrane to obtain the traditional Chinese medicine wine. The medicinal liquor prepared by the preparation method disclosed by the invention is high in stability, and the problem that precipitates are generated by an original production process is effectively solved.

The invention discloses a preparation method of fermented coffee pericarp tea, and belongs to the technical field of fermented plant beverage processing. The preparation method comprises the following steps: cleaning fresh coffee peel, and carrying out color protection and oxygen protection; a fermentation strain is inoculated into a fermentation substrate with the sugar degree of 6-degree Brix, the mass ratio of the fermentation strain to the fermentation substrate is 1: (150-250), fermentation culture is conducted for 20-28 h at the temperature of 15-30 DEG C, and a fermentation mother solution is prepared for use. Diluting the fermentation mother liquor by 250-350 times, adding the diluted fermentation mother liquor into the pretreated coffee pericarp, sealing, soaking and fermenting at 15-25 DEG C for 12-96 hours, and controlling the sugar degree range to be 6-10 degrees Brix and the alcohol content to be less than 3% during fermentation; and separating the fermented coffee pericarp from the fermentation liquid, rolling, and drying until the water content is less than 12%. The method can effectively remove the astringent taste of the coffee pericarp tea, increase the richness of the flavor and taste of the pericarp tea, improve the increase of beneficial components in the coffee pericarp and the production of new metabolism, retain the original fruit flavor of the coffee pericarp and newly increase the product value of functional components, and realize the high-valued utilization of the coffee pericarp.

The invention discloses an intelligent liquor detection method based on multispectral fusion, which comprises multispectral excitation and acquisition, spectral data fusion processing and multi-index parallel analysis, and relates to the technical field of liquor quality detection. According to the intelligent wine detection method based on multispectral fusion, five-dimensional index analysis of the content of the saccharum arundinaceum, the alcoholic strength, the authenticity, the brand and the year can be synchronously completed through a three-stage detection process of ultraviolet excitation, fluorescence capture and near-infrared verification. Detection data is encrypted and transmitted to a transaction platform through a block chain, and a reliable spectrum traceability voucher is formed by using the non-tampering characteristic of the block chain technology, so that the core pain points of pricing basis deficiency, difficulty in authenticity identification, year false bidding and the like in Baijiu transaction are effectively solved.

The invention provides a traditional Chinese medicine composition for relieving cough and asthma and a preparation method thereof. The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 5-15 parts of herba ardisiae japonicae, 5-15 parts of honey-fried folium eriobotryae, 1-3 parts of honey-fried herba ephedrae, 2-5 parts of semen armeniacae amarae, 1-5 parts of roselle, 2-6 parts of mint, 2-6 parts of pericarpium citri reticulatae, 2-6 parts of caulis bambusae in taeniam, 4-12 parts of herba houttuyniae and 1-3 parts of honey-fried licorice root. The herba ephedrae is changed into the honey herba ephedrae, and the roselle is added, so that the product is weakened in sweating effect and more prominent in lung moistening and cough relieving, and is more suitable for weak people to use, and the applicable crowd is widened; meanwhile, a hydrotropy technology is adopted in the production and use process, so that the solubility of traditional Chinese medicine components is improved; the traditional Chinese medicine composition is taken after being mixed with warm water, solves the problem of overhigh alcohol content in the original product, is convenient to carry and adjustable in administration dosage, and is convenient for children and patients to use.

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.

The invention provides a pogostemon cablin cold stress response transcription factor and application thereof in resisting cold and increasing pogostemon cablin alcohol content, and belongs to the technical field of gene engineering. The terpene metabolism cold response transcription factor PatbZIP6 and / or PatMYB5 is obtained through screening, the transcription factor obtained through screening can remarkably improve synthesis accumulation of patchouli alcohol through a genetic transformation method, the cold resistance of patchouli is improved, and the transcription factor can be used for breeding new varieties of patchouli.

The present application relates to a traditional Chinese medicine hot reflux extraction device and an extraction process control method, which achieves stable control of the concentration of the extraction solvent during the hot reflux extraction process of traditional Chinese medicine, and achieves stable control of the quality of the concentrated extract, thereby achieving the goals of improving extraction efficiency, ensuring the stability of the extract quality, and reducing energy consumption. The present invention uses an online detection system to achieve online detection of the alcohol content of the solution in the tank. By configuring the ethanol preparation tank to adjust the concentration of the added ethanol online, the concentration of the ethanol solvent in the tank can be accurately controlled, thereby ensuring the stability of the quality of the hot reflux extract.

The utility model relates to an MTO (Methanol To Olefins) concentrated water treatment device, which comprises a circulating liquid phase hydrogenation unit and a dehydration unit, aldehyde and ketone components in MTO concentrated water are converted into mixed alcohol through circulating liquid phase hydrogenation, and most of water in the mixed alcohol is removed through flash evaporation degassing, azeotropic distillation and zeolite membrane dehydration treatment. According to the MTO concentrated water treatment device, a mixed alcohol product with low water content (about 2wt%) and waste water with low alcohol content (less than 0.2 wt%) are obtained, the technical index of the obtained mixed alcohol product is higher than the national standard of alcohol-based liquid fuel GB16663-1996, and ethanol, isopropanol and 2-butanol products can be obtained through further separation. The additional value is also improved, and the purposes of improving the quality and improving the efficiency are achieved.

The invention belongs to the technical field of white spirit production, and discloses a white spirit production method and system based on deep learning. Comprising the following steps: acquiring various planned physicochemical indexes of an upper-layer fermentation product, a middle-layer fermentation product and a lower-layer fermentation product in a target fermentation tank as original characteristics; respectively obtaining interlayer difference between any two layers of each original feature, a mean value and a standard deviation between three layers of each original feature, and interaction values of different planned physicochemical indexes in the same layer, so as to obtain a plurality of corresponding enhanced features; inputting the original features and the enhanced features into a first prediction model to obtain a predicted top temperature, and inputting the original features, the enhanced features and the predicted top temperature into a second prediction model to obtain a predicted alcoholic strength; adjusting the planned physicochemical index based on the predicted top temperature and the predicted alcohol content to obtain an iterative agency index, and repeating the steps until the optimal value is reached; and performing formula adjustment on the fermentation product in the target fermentation tank, and putting into production. The monitoring efficiency is high, and the quality of the white spirit can be effectively optimized.

The invention discloses a method for improving the flavor of mulberry wine by screening aroma-producing yeast from mulberries. The method relates to the technical field of microorganisms and solves the problem that the existing mulberry wine preparation process cannot fully reflect the nutritional value and unique flavor of mulberries. Low-temperature treatment is used to increase the relative abundance of target bacterial genera in a sample, and a sample with a high relative abundance of desired bacterial species and a low fungal count is selected. Then, a specific screening method is adopted to separate and molecularly identify the aroma-producing yeast. Yeast with good tolerance and the ability to produce a strong aroma is selected from the sample through tolerance experiments and electronic nose analysis, and the yeast is compounded into a starter. The alcohol content of the obtained mulberry wine is increased by more than 2.2% vol to 13.5% vol, the total ester is increased by 25%, and the relative content of aromatic compounds such as aldehydes and ketones is increased. The aroma-producing yeast species are obtained through directional separation, which can avoid blindness, improve screening efficiency, and enhance the flavor of the fruit wine.

The invention relates to the technical field of extraction of effective active ingredients of plants, and provides a method for extracting and purifying high-content tea pigment, which comprises the following steps: weighing a tea leaf raw material, extracting by adopting a hot reflux extraction mode, adding an ethanol water solution with the volume fraction of 0-50%, and extracting at the temperature of 60-100 DEG C; filtering the extracting solution, adjusting the pH value of the extracting solution to 9-11, concentrating under reduced pressure, adding ethanol into the concentrated solution until the alcohol content is 40% v / v-70% v / v, carrying out alcohol precipitation, dissolving and crystallizing the precipitate after the alcohol precipitation, and collecting the supernate; and adsorbing and eluting the obtained supernatant by using a resin filler, collecting the eluent, concentrating and drying to obtain a tea pigment product with the tea pigment content of more than or equal to 80%. The prepared tea is high in pigment content and yield, good in quality, simple in step and suitable for large-scale production.

The invention discloses a wine brewing process optimization method and system based on machine learning, and belongs to the field of intelligent manufacturing, and the method comprises the steps: combining historical data, constructing a multi-dimensional feature matrix, employing a recursive feature elimination method, and screening a feature variable which has the greatest influence on the wine quality; establishing a mapping relation among alcoholic strength, flavor components and process parameters based on a gradient elevator, and optimizing a wine brewing process through semi-supervised learning; based on a machine learning prediction result, process parameters are dynamically adjusted in combination with a reinforcement learning algorithm, intelligent alarm is set, and adjustment suggestions are provided for brewers in real time; carrying out multi-dimensional analysis on the flavor of the finished wine by combining an electronic nose, an electronic tongue and a near infrared spectrum, and carrying out classification and scoring by adopting a convolutional neural network and combining sensory data; and establishing an intelligent contract, and automatically evaluating the quality of the wine. Through the intelligent contract, the dependence on manual operation and judgment is reduced, the production efficiency is improved, the flavor of the wine is analyzed in multiple dimensions, and the flavor and taste are optimized.

The invention relates to the technical field of tea leaf processing, in particular to a method for extracting and preparing tea pigment from tea leaves, which comprises the following steps: adding a tea leaf raw material into water, decocting and extracting to obtain a decoction, adjusting the pH value of the decoction with alkali, and concentrating in vacuum to obtain a concentrated solution; adding ethanol into the concentrated solution, performing reflux extraction after acid adjustment, and filtering to obtain reflux liquid; adding ethanol into the reflux liquid to increase the alcohol content, adjusting the pH value, and filtering and desalting after reflux to obtain a desalted liquid; the preparation method comprises the following steps: adjusting the pH value of a desalted solution by using alkali, standing and precipitating, removing supernate, stirring and heating precipitates for dealcoholization, adding purified water for dissolving to prepare a tea pigment solution, desalting the tea pigment solution through a sephadex chromatographic column, concentrating eluent into fluid extract, and drying to obtain the tea pigment, and the prepared tea pigment has the advantages of high extraction rate, good quality and low cost. And the tea pigment accords with and is superior to the tea pigment pharmacopeia standard.

The invention relates to the technical field of alcoholic strength measurement, and discloses a white spirit alcoholic strength measuring device which comprises a supporting seat, a sealing mechanism is arranged on the supporting seat, a first rotating rod is rotationally connected into the supporting seat, and a first twisting block is fixedly connected to the top of the first rotating rod. A first twisting block drives a first gear to rotate so as to enable the first gear to rotate in a supporting seat, a gear ring drives a second gear and a third gear to rotate, the third gear drives a first rack plate and a fixing plate to move, and along with continuous movement of the fixing plate, the fixing plate drives a rubber pad and a connecting plate to make contact with a protruding position of the edge of a wine jar opening. When the wine jar is used, the supporting seat is fixed on the wine jar opening, and the wine jar is in a sealed state, so that the supporting seat can be fixed on the wine jars with different sizes, the supporting seat can seal the wine jars with different sizes, white wine in the wine jars is prevented from being in contact with oxygen in the air for a long time in the measurement process, and it is ensured that oxidation and deterioration of alcohol cannot be caused.

The application discloses an aggregation-induced emission compound with double fluorescence emission characteristics and a preparation method and application thereof, and the proportional fluorescence probe has a structure of general formula I. The probe molecule has a polar response group tetraphenyl ethylene as a fluorescence report unit, introduces a hydrophilic oxygen atom, connects an alpha carbon of an acetamide, and connects a polar detection sensitization group Tag chain on an amino group of the acetamide. The probe molecule improves the conjugation degree of oxygen atom lone pair electrons and a tetraphenyl ethylene pi electron system, so that the probe molecule simultaneously produces n→pi* and pi→pi* molecular transitions, and a proportional fluorescence probe which can sensitively respond to polarity change is constructed. The fluorescence probe designed in the application has the advantages that the fluorescence probe is not easily interfered by probe concentration, a detection environment and light bleaching, and experiments prove that the proportional fluorescence intensity of the fluorescence probe can sensitively respond to polarity, and the proportional fluorescence intensity and water content are linearly fitted, so that the purposes of detecting water content in an organic reagent and alcohol content in wine are achieved.

The invention relates to the technical field of food science and engineering, and particularly discloses a production process and a formula of coffee wine. The production formula of the coffee wine comprises the following raw materials in parts by weight: a low-alcohol strong-flavor liquor base, herbal coffee beans, cordyceps sinensis, Chinese wolfberry fruits, glutinous rice, a flavor blending component, an acidity and color adjusting component and a sugar adjusting component. Wherein the alcoholic strength of the low-alcohol Luzhou-flavor liquor base is 38 degrees; the preparation method comprises the following steps: S1, preparing raw materials; s2, performing soaking; s3, performing cooking; s4, filtering; s5, storing the material juice; s6, preparing a sake base; s7, mixing; s8, blending flavor and color; s9, standing is conducted; s10, filtering is carried out; and S11, bottling. The production process and formula of the coffee wine can be used for producing high-quality and functional compound wine, and have the advantages of mild and efficient process, good product stability, harmonious and mellow flavor and full reservation of nutritional functional components.

The invention discloses a Baijiu production detection device, and relates to the technical field of Baijiu production detection. A mounting plate is fixedly connected to the middle of the bottom of the machine box through bolts, top plates are connected to the two sides of the top of the machine box through bolts, an inner cavity is formed in the machine box, an intermittent adjusting mechanism is arranged on the top of the mounting plate, and a sealing cover is arranged on one side of the bottom of each top plate. The bottom of the sealing cover is attached to one side of the adjusting end of the intermittent adjusting mechanism, one side of the top of the top plate is connected with an ethanol detector through bolts, the outer wall of the top of the top plate is connected with a displayer through bolts, a detection rod is inserted into the sealing cover, and the top end of the detection rod is connected with the input end of the ethanol detector through a signal line. Compared with the prior art, the detection and comparison work of alcohol of various baijiu is realized, errors possibly existing in single measurement are effectively eliminated through the detection, the reliability of a detection result is ensured, and meanwhile, a production enterprise can better position a product by comparing the alcohol content of different baijiu.

The present invention produces fermented kombucha beverages with reduced alcohol content by utilizing allulose or analogues thereof as the primary fermentable sugar. These rare sugars limit ethanol production during fermentation while preserving flavor, probiotic benefits, and acidity. The invention further encompasses the incorporation of Kratom (Mitragyna speciosa) extracts or alkaloids into the fermentation process or final product, enabling a low-alcohol kombucha with potential enhanced wellness properties. The resulting beverage maintains an alcohol content below 0.5% by volume, making it suitable for non-alcoholic labeling and broader consumer appeal. The invention is preferably a bottled beverage.

1. The name of this design product: Alcohol Tester (ek917). 2. Purpose of this product design: This product design is used to test the alcohol content in the human body. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

A method for extracting oil from an oily fruit includes the following steps: a) providing an oily fruit raw material having a storage time; b) processing the oily fruit raw material into an oil product stream as a first fraction and a water-containing second fraction with reduced oil content, wherein c) determining one or more components of the oil product stream, wherein the determination according to step c) includes determining the change in sugar and / or alcohol content of the oily fruit raw material and / or the aqueous fraction formed in the method over time.

1. Name of the product in this design: Alcohol Tester (M807). 2. Purpose of this design: To detect the alcohol content in the human body. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a method and system for producing alcohol-free beer by using a reverse osmosis membrane, and the method comprises the following steps: pre-concentration: introducing a preset volume of original beer into a reverse osmosis membrane system, and carrying out circulating filtration under the conditions of first pressure and first temperature to obtain a pre-concentrated beer liquid with a target concentration multiple and a first penetrating fluid; in the washing and filtering step, deoxygenated water is introduced into the pre-concentrated beer liquid while circulating filtration is carried out under the conditions of second pressure and first temperature, washing and filtering beer liquid with target alcohol content and second penetrating fluid are obtained, and the second pressure is lower than the first pressure; and blending: adding deoxidized water into the washed and filtered beer liquid so as to enable the washed and filtered beer liquid to reach a preset alcohol content, or adding original beer into the washed and filtered beer liquid added with the deoxidized water so as to blend the flavor of the product, thereby obtaining the finished product dealcoholized beer. According to the method, flavor substances in original beer can be reserved to the greatest extent, the dealcoholization efficiency is high, the consumed total deoxidized water is less, and the energy consumption of beer dealcoholization is reduced.

This invention discloses a method and product for preparing Pien Tze Huang herbal wine fermented on Cordyceps militaris culture medium, belonging to the field of health wine brewing technology. This method uses Cordyceps militaris culture medium (SCM) and Pien Tze Huang herbal wine (GFE) as raw materials, and prepares a health wine with hypoglycemic and antioxidant effects through a complex fermentation process including raw material pretreatment, enzymatic hydrolysis, yeast activation, anaerobic fermentation, and post-treatment. It aims to solve the problems of low raw material utilization, low active ingredient content, and insufficient antioxidant activity in existing technologies. Pretreatment employs ultrasonic extraction. Fermentation conditions are anaerobic fermentation at 28℃ for 18 days, with 3% sugar supplementation every 2 days, controlling the alcohol content at 6%-10% vol, and preferably using an SCM:GFE ratio of 2:1. The resulting product has an alcohol content of 8% vol, is rich in total phenols and total flavonoids, has an α-glucosidase inhibition rate of 82.6%, a DPPH free radical scavenging rate of 78.3%, and a FRAP value of 82.6 mM Fe. 2+ Equivalents / mL, with a harmonious flavor and significant health benefits, provide an effective way for the comprehensive development of Cordyceps militaris and Pien Tze Huang.

The present invention provides a method for determining the isotope ratio of non-exchangeable hydrogen in ethanol in wine. The method comprises the following steps: 1) determining the δD value of water in the wine; 2) adding water with a lower δD value than the water in the wine to prepare a wine solution; 3) taking an ethanol standard and diluting the ethanol standard with water having the same or similar δD value as the wine solution to the same alcohol content as the wine solution; and 4) determining the δD ratio of stable hydrogen ethanol in the wine sample solution and the standard solution using gas chromatography-pyrolysis-stable isotope ratio mass spectrometry. 测 5) A standard curve is constructed based on the given value of non-exchangeable hydrogen in the ethanol standard and the measured hydrogen isotope values, and the isotope ratio of the non-exchangeable hydrogen in the ethanol in the wine sample is calibrated and obtained. This method can be used to simply and rapidly determine the isotope ratio of the non-exchangeable hydrogen in the ethanol in wine and can be used in research and applications for wine authenticity and adulteration detection.

This invention discloses a medicinal wine for treating sprains and bruises, promoting tendon and bone healing, and its preparation method. It belongs to the technical field of bone-healing medicinal wines. This bone-healing wine is made from the following raw materials in parts by weight: 1 part small sprain bone, 1 part large sprain bone, 1 part white crane lingzhi, 1 part moha han, and 10 parts baijiu (Chinese liquor) with an alcohol content of 50 degrees or higher. The preparation method includes: cutting the fresh or dried leaves and branches of small sprain bone, large sprain bone, white crane lingzhi, and moha han into sections, and then soaking the medicinal materials in baijiu with an alcohol content of 50 degrees or higher to obtain this product. This formula can treat sprains and bruises. This invention, as an external medicinal wine for treating sprains and bruises, promotes tendon and bone healing, and has the effects of promoting blood circulation, dispelling wind and dampness, dispersing blood stasis, promoting tendon and bone healing, clearing meridians and collaterals, reducing swelling, promoting blood circulation and removing blood stasis, dispelling wind and relieving pain, tonifying fire and strengthening the body, strengthening tendons and bones, and promoting fracture healing.

Herein disclosed is estimating alcohol content within a barrel based on a determination of a loss of fluid within the barrel. The loss of fluid may be determined by a measurement from outside the barrel. An implementation may comprise receiving information regarding an initial state of a liquid in a container, the initial state comprising at least one of an alcohol measure and a level of the liquid within the container, monitoring a level of the liquid within the container, wherein the monitoring is performed external to the container, determining an amount of loss of the liquid within the container based on the initial level and the monitored level, and estimating the alcohol measure of liquid remaining within the container based on the determined amount of loss of the liquid. An implementation may advantageously estimate alcohol content without affecting the internal ecosystem or contents of the barrel, improving product quality.