46 results about "Alcohol level" patented technology

This invention relates to a beer with a baijiu (Chinese liquor) flavor and its preparation method. The preparation method includes the following steps: saccharification, oxygenation, obtaining cold wort, inoculation with yeast, and initial fermentation and intermediate fermentation to obtain a beer with a baijiu flavor. The initial fermentation includes: performing a first stage of fermentation until the yeast count reaches a predetermined value, adding noni enzyme juice, and performing a second stage of fermentation until the apparent sugar content reaches a predetermined value. The beer obtained using this preparation method has a baijiu flavor that is harmonious with the beer flavor, and the alcohol content is not high, being the alcohol content of conventional beer (2.5-5.5% vol), while also exhibiting good SOD enzyme activity.

The utility model provides graded liquor picking equipment which can treat foreshot and after-run during graded liquor picking so as to improve the liquor picking quality and stability of raw liquor. The graded wine picking equipment comprises a condenser, a wine outlet pipeline, a foreshot and after-run tank, an alcohol meter, a plurality of wine tanks and a switching valve group. Wherein the condenser is provided with a raw wine outlet, and wine steam enters the condenser to be condensed into raw wine and then flows out from the raw wine outlet. One end of the wine outlet pipeline is connected to the raw wine outlet, and the other end is branched into a first branch and a second branch. And the foreshot and after-run tank is communicated with the first branch. And the alcohol meter is arranged in the second branch. The second branch is further branched to form a plurality of third branches, and the plurality of wine jars are respectively communicated with the plurality of third branches. And the switching valve group is configured to be capable of switching to enable the raw wine to flow to the first branch or the second branch, and switching the raw wine flowing to the second branch to the wine tank with the alcoholic strength range corresponding to the measurement result according to the measurement result of the alcohol meter.

The utility model relates to the technical field of white spirit finished product detection, in particular to an anti-pollution alcoholic strength detector which comprises a supporting seat, a liquid containing box is fixedly installed at the upper end of the supporting seat, a transparent plate is fixedly arranged on the liquid containing box, one end of the liquid containing box is communicated with a liquid conveying pipe, a cleaning device is arranged in the liquid containing box, and the transparent plate is fixedly arranged on the liquid conveying pipe. The cleaning device comprises a liquid guide pipe fixedly installed in the liquid containing box, the other end of the liquid conveying pipe extends into the liquid containing box to be communicated with the liquid guide pipe, the liquid containing box is fixedly provided with an isolation net plate, wine needing to be detected is added into the liquid containing box from the wine inlet, the alcohol content of the wine is measured through the multiple alcohol meters at the same time, and the alcohol content of the wine is measured through the alcohol meters. The average value of the alcohol degrees measured by the multiple alcohol meters is obtained, the measurement accuracy is improved, meanwhile, whether errors or damage exist in the alcohol meters or not can be judged according to the reading difference of the alcohol meters, and inaccurate data measured due to the fact that the alcohol meters are abnormal is avoided.

The utility model provides an automatic wine distributing system which comprises an alcohol content measuring device, a wine distributing device, a wine distributing device, a wine distributing device, a wine distributing device, a wine distributing device, a wine distributing device, a wine distributing device and a wine distributing device, the wine distributing device is connected with the alcohol degree measuring device, can obtain the alcohol degree of the wine liquid and guides the wine liquid to a pipeline corresponding to the alcohol degree of the wine liquid so as to achieve wine distributing, and the wine distributing device comprises a control unit, a lead screw sliding table, a wine distributing disc and a rotary switching mechanism; the control unit is connected with the alcohol degree measuring device and the screw rod sliding table, and can control the screw rod sliding table based on the alcohol degree of the wine; the screw rod sliding table is connected with the rotary switching mechanism and can drive the rotary switching mechanism to rotate; the wine distributing disc is provided with a plurality of wine inlets corresponding to different alcohol degree ranges. Compared with the prior art, the automatic wine dispensing system provided by the utility model not only can measure the alcohol degree of the wine, but also can automatically dispense the alcohol with different alcohol degrees based on the alcohol degree of the wine, manual intervention is not needed, the wine dispensing cost is reduced, and the wine dispensing efficiency is improved.

This application discloses an automated distillation method and system for Maotai-flavor liquor based on dual-stillation collaboration, belonging to the field of Maotai-flavor liquor brewing technology. The method is implemented using a system with a dual-stillation shared detection module, an intelligent decision-making module, and a valve island control execution module. It includes first calibrating the alcohol content thresholds and process parameters for the heads, main body, and tails of the liquor according to the brewing cycle; then completing system self-checks such as pipeline cleaning and sensor calibration; scheduling dual-stillation operations based on the distillation time difference; collecting liquor parameters in real time; automatically completing the graded distillation and path switching for the heads, main body, and tails; determining distillation termination based on alcohol content and duration; supporting rotation of dual-stillation detection stations; and finally, resetting the system and archiving data. This technical solution achieves full automation and standardization of the distillation process, improves the yield and quality stability of high-quality liquor, reduces hardware investment and labor costs, avoids the subjective errors and timeliness issues caused by manual operation, and is suitable for large-scale dual-stillation production of Maotai-flavor liquor.

1. The name of the design product: table type density meter. 2. The use of the design product: for measuring liquid density, alcohol content, sugar content, salinity. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

This disclosure relates to an AI-driven, non-invasive system configured to analyze whiskey color and maturation outcomes based on sensor-tracked environmental and chemical variables through integrated machine-learning, high-accuracy volume sensing, dielectric-based proof monitoring, and environmental data analysis to forecast how whiskey will age inside a barrel over time, and by leveraging real-time barrel data such as time, proof, volume, temperature, humidity, and evaporation rates, the AI model can accurately analyze the final color, proof, and optimal aging duration for whiskey and other barrel-aged spirits, which can allow distilleries to reduce inconsistencies, improve yield management, and enhance quality control without relying on manual sampling or invasive testing.

A steering wheel assembly includes a steering wheel including an inlet hole, a breath sensor including an inlet for detecting an alcohol level within an air sample, and a breathed air delivery device provided between the steering wheel and the breath sensor, the breathed air delivery device fluidly coupling the inlet hole of the steering wheel to the inlet of the breath sensor, the breathed air delivery device including a rotating portion that rotates with the steering wheel and a fixed portion that does not rotate with the steering wheel.

The utility model belongs to the technical field of alcohol blending appliances, and particularly relates to an appliance capable of blending different alcohol degrees, which comprises a measuring tool and a cover cap, the cover cap is sleeved on the periphery of the measuring tool in a sliding mode, the measuring tool is made of transparent plastic or glass, and a first vertical blending scale mark, a second vertical blending scale mark and a volume line are arranged on the peripheral surface of the measuring tool. The upper side of the measuring tool is integrally provided with a blocking ring used for clamping the cover cap. According to the utility model, through the cooperation of the first hooking and adjusting scale line and the second hooking and adjusting scale line on the measuring tool and the capacity line, the accurate degree-reduction hooking and adjusting operation can be realized. By means of the design, frequent alcoholic strength reducing operation of strong wine or original pulp wine is achieved, and the requirements for different alcoholic strength in the continuous drinking process can be met.

The invention discloses an automatic honey wine brewing machine capable of selecting alcohol degrees and a method, and belongs to the technical field of wine brewing. The brewing machine comprises an execution module and a control system, wherein the control system is configured to receive a target alcohol degree set by a user; monitoring raw material information of wine brewing raw materials; judging whether the target alcohol degree needs to be realized through distillation or not; and based on a judgment result, determining corresponding process parameters, and automatically controlling the execution module to execute a fermentation process or a combined process of fermentation and distillation. By constructing a closed-loop control system capable of intelligently selecting a brewing mode, the technical problem that low-degree fermented mead and high-degree distilled mead cannot be freely produced on single equipment in a traditional mode is solved, and individuation and full automation of mead brewing are realized.

Offering bottled alcoholic beverages that are low in alcohol and sweetness, yet have an enhanced alcoholic flavor. [Solution] A packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v%, a sweetness value of 6.0 g / 100 mL or less, and a β-damascenone concentration of 1000 to 2000 ppb; a method for producing a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 or less, including a step of adjusting the β-damascenone concentration to 1000 to 2000 ppb; and a method for improving the flavor of a packaged alcoholic beverage, characterized by adjusting the β-damascenone concentration to 1000 to 2000 ppb in a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less.

The present application relates to a kind of pentosus PP90 for preventing and treating alcoholic nerve injury and its application, wherein pentosus PP90 is preserved in China Microbial Culture Collection Center, and the preservation number is CGMCC NO.32034.The fermentation product of the pentosus PP90 can degrade the alcoholicity of alcohol, can produce ethanol dehydrogenase and acetaldehyde dehydrogenase, can improve the viability of nerve cell, can regulate the expression of cytokine, can inhibit the activation of astrocyte, can regulate the expression of brain-derived neurotrophic factor, can improve the level of disturbed neurotransmitter, and can be used for preparing product for preventing and treating alcoholic nerve injury or improving alcoholic nerve injury.

A beer-flavored beverage characterized by having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb or more by mass.

The utility model provides a wine distributing type wine receiving tray which comprises an arc-shaped groove body, a connecting plate is arranged in the middle of the arc-shaped groove body, the connecting plate is rotatably connected with a wine distributing device, and a wine outlet of the wine distributing device extends into the arc-shaped groove body. A plurality of partition plates are vertically arranged in the arc-shaped groove body, the partition plates divide the arc-shaped groove body into a plurality of wine receiving spaces, an opening is formed in the bottom of the arc-shaped groove body corresponding to each wine receiving space, and a wine receiving funnel is correspondingly installed at the position of each opening. The automatic grading device is simple in structure, the alcohol degree of wine discharged from the outlet of the condenser is detected by the alcohol sensor, and the speed reducing motor is controlled by the PLC to rotate, so that the wine outlet pipe of the wine distributing device rotates to different wine receiving spaces, the wine with different alcohol degrees can be automatically graded, manual participation is not needed, and the automation degree is high.

The present invention relates to a manufacturing process for a packaged liquid beer concentrate, characterized in that said process comprises: providing an alcoholic beer comprising 3-12% ABV of ethanol; removing at least a portion of the ethanol from the alcoholic beer by means of distillation, thereby producing (i) a low-alcohol beer having an ethanol content of 0-1.5%.5% ABV of alcohol and (ii) an alcoholic liquid containing at least 10% ABV of ethanol; removing at least 70% by weight of the water present in the low-alcohol beer by membrane separation and / or concentration by liquid beer, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis; if the alcoholic liquid contains less than 20% ABV of ethanol, concentrating the alcoholic liquid to an ethanol content of at least 30% ABV by distillation, reverse osmosis or forward osmosis; separately packaging the liquid beer concentrate and the alcoholic liquid within a single container or within separate containers which together form a kit of parts.

The present disclosure relates to a quantum dot (Qdot)-based alcohol detection device and a method for detecting a driver's alcohol level. The Qdot-based alcohol detection device comprises at least one Qdot sensor, a photodevice operationally connected to each Qdot sensor, and a breath analyzer module operationally connected to each photodevice. Each Qdot sensor is configured to receive a breath signal from a driver. The photodevice is configured to receive a photoluminescence signal from a connected Qdot sensor and to monitor the emission properties of the photoluminescence signal from the connected Qdot sensor. The breath analyzer module is configured to determine the concentration of at least one alcohol molecule and one carbon dioxide molecule in the breath signal based on an output from each photodevice.The Qdot-based alcohol detection device is embedded in a vehicle's steering wheel cover or in the vehicle's air filter assembly.

The application relates to an alcohol meter for detecting the alcohol concentration of baijiu (Chinese liquor), relating to the technical field of alcohol concentration detection. A laser beam is projected upward on the rotation center of a reflecting plate, the reflecting plate is inclined at an angle, the angle of the reflecting plate is such that the laser beam is reflected to pass through the upper light-transmitting plate and is projected on a CCD linear sensor, the upper plane of the upper light-transmitting plate is processed into a circular arc surface at the position of the laser beam reflection path, and the center of the circular arc surface is coincident with the rotation center of the reflecting plate. The beneficial effect of the application is that the laser beam emitted by the laser generator is vertically shot into the lower light-transmitting plate and the upper light-transmitting plate, the laser beam does not refract in the process, the reflecting plate does not refract when reflecting the laser beam into the baijiu layer, the CCD linear sensor is directly contacted with the baijiu, only one refraction occurs when the laser beam enters the baijiu layer in the detection process, the refraction is the only key parameter for detecting the alcohol concentration of the baijiu, and the precision of the baijiu alcohol concentration detection is ensured.

This utility model discloses a beer alcohol content detection structure, belonging to the field of alcohol content detection technology. It includes a support platform, a measuring cylinder on one side of the support platform, an overflow cup connected through the side wall of the measuring cylinder, a rotating seat on the top of the support platform, a top plate fixedly connected to the top of the rotating seat, detection and cleaning mechanisms at both ends of the top plate, and a rotation drive mechanism at the bottom of the support platform. This utility model, through the overflow cup, achieves a quantitative setting of the amount of beer in the measuring cylinder. Through the combined use of a thermometer and an alcohol meter, it can accurately measure the temperature and alcohol content of the beer. The detection and cleaning mechanisms enable rapid cleaning of the measuring cylinder, thermometer, and alcohol meter, allowing for rapid detection of various beers and preventing beer residue from affecting the accuracy of subsequent tests.

The invention belongs to the technical field of detection and analysis, and particularly relates to a method for real-time detection of volatile substances in rear nasal cavity beverage wine. In order to accurately capture and analyze the change of volatile compounds in nasal exhaled air after drinking, the invention provides a method for realizing real-time detection of the volatile substances in the post-nasal beverage wine by combining direct sample injection with a gas chromatography-ion mobility spectrometry (GC-IMS) technology. By optimizing the alcohol content, the sipping amount, the sipping time, the expiration sample and the collection method, the release and detection effects of the volatile substances are further enhanced, and the detection sensitivity and the comprehensiveness of aroma analysis are improved. The detection method does not need a complicated sample pretreatment process, can effectively separate and quantitatively analyze complicated volatile compounds under specific chromatography and mass spectrometry, can quickly and reliably detect volatile substances in the nasal cavity, is suitable for dynamic monitoring of aroma after drinking, and provides a scientific basis for product development and sensory research.

The application discloses a kind of high fruit aroma low sour taste flavor beer and its brewing method, belong to beer technical field.The technical scheme includes that flavor beer original wort concentration is 15-18 °P, alcohol content is 6.0-7.0%vol, colority is 10-25EBC, bitterness content is 10-15BU, pH is 3.8-4.1, total ester content is 60-90mg / L, alcohol ester ratio is 0.5-0.7, 4-ethylphenol content is 200-300mg / L, 4-ethylguaiacol content is 100-200mg / L, 4-ethylphenol:4-ethylguaiacol is 1.5-2.0;After sensory evaluation, flavor beer has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste during fermentation process.The application is applied to high fruit aroma low sour taste flavor beer brewing aspect, solve the problem that traditional sour beer fermentation product is strong, and flavor is unstable during fermentation process, can output such as isopentanoic acid and is considered as "putrefactive flavor" product, has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste.

The present application provides a kind of distillation type milk wine and its preparation, by adding maxwell kluyver yeast and Pichia Citeropii in the distillation type milk wine brewing process carries out mixed bacteria fermentation, optimizes the initial sugar degree of milk, inoculation amount, mixed bacteria ratio, fermentation temperature and fermentation time, determines the mixed bacteria optimum fermentation process condition.The alcohol content of the distillation type milk wine obtained by the fermentation process provided in the present application is 20.64%vol.The alcohol content, total acid and total ester content of the distillation type milk wine are improved, which significantly improves the alcohol content and flavor substance content of the milk wine.The technical solution provided in the present application breaks through the technical bottleneck of low alcohol content and single flavor of traditional milk wine, providing core technical support for the development of high-end and differentiated milk wine products;At the same time, by improving the market competitiveness of the product, it is helpful to extend the milk industry chain and expand the consumption scene of dairy products, and has a positive promoting effect on promoting the transformation and upgrading of milk wine industry to high quality and high benefit.

The invention discloses an alcohol meter for detecting the alcohol concentration of white spirit and relates to the technical field of alcohol content detection. A laser beam is projected upwards to the rotating center of the reflector, the reflector inclines by an angle, the inclined angle of the reflector enables the laser beam to be reflected to penetrate through the upper light-transmitting plate and then to be projected to the CCD linear sensor, the upper plane of the upper light-transmitting plate is machined into an arc surface at the position of a laser beam reflection path, and the circle center of the arc surface coincides with the rotating center of the reflector. The device has the beneficial effects that as laser beams emitted by the laser generator vertically enter the lower light-transmitting plate and the upper light-transmitting plate, the laser beams are not refracted in the process, and the reflecting plate does not refract when reflecting the laser beams to enter a white spirit layer, the CCD linear sensor is in direct contact with the white spirit, so that the laser beams are not refracted; in the detection process, refraction occurs only once when the laser beams enter the white spirit layer, and the refraction is the only key parameter for detecting the alcohol concentration of the white spirit, so that the detection precision of the alcohol concentration of the white spirit is ensured.

To provide a low-alcohol beer-flavored beverage that is satisfying to drink while also having a light, beer-like aftertaste, and a method for producing the same. [Solution] A low-alcohol beer-flavored beverage having a ratio of 0.5 or less between the total concentration of 2-3 sugars and the total sugar concentration, and a ratio of 0.19 or more between the total concentration of 4-6 sugars and the total sugar concentration.

A system and a method for protecting workers in a construction workplace are described. The system (2100) comprises an alcohol level measuring device (90), which is installed on board a vehicle (80) intended to be operated by the worker on the construction site, wherein the alcohol level measuring device (90): - communicates with a remote server (30) via a router (50) so as to transmit a unique identification code ID associated with the worker to the remote server (30), - communicates electrically with the vehicle's engine (80), and - comprises an alcohol sensor (92), composed of a sensor capable of detecting the presence of flammable gases such as ethyl alcohol (ethanol) and other vapours inside the vehicle (80), and a touchscreen display (91), which is configured to display warning messages to the worker and allow the worker to enter his own unique identification code (ID), which is then transmitted to the remote server (30).

The present application relates to the technical field of beer brewing, and discloses a kind of whiskey fine craft beer and its brewing process, the raw materials of the process beer and its weight ratio are as follows: el malt 69%-75%; Compound flavor malt 11%-20%; Compound hops 1.2%-1.8%; Alcohol-tolerant English ale yeast 0.3%-0.5%; Glucose 3%-8%; British single malt whiskey base liquor 3%-5%; Heavy roasting oak chips 0.2%-0.4%; the remaining raw material is brewing soft water, through whiskey base liquor-heavy roasting oak chips pretreatment process, accurate proportioning of compound flavor malt and compound hops, and the synergy of stage temperature control fermentation and low-temperature aging, a fine craft beer with high alcohol content, high wort concentration and whiskey-beer fusion flavor is successfully prepared, solving the technical problems of level confusion and poor fusion caused by simple superposition of traditional beer and whiskey flavor.

The application discloses an extract for improving the taste of low-degree liquor, a preparation method and application thereof, and belongs to the technical field of liquor preparation. The extract is prepared by mixing oak barrel seasoning wine, corn oligopeptide extraction liquid, green plum extraction liquid and momordica grosvenori extraction liquid according to a specific volume ratio. The four components are synergistically used to improve the liquor body structure of low-degree liquor from multiple dimensions such as sour taste, sweetness, flavor skeleton and texture, and effectively solve the problem of "water taste" caused by low degree, i.e. poor taste and short-lasting flavor. When the extract is added to liquor with an alcohol content of less than or equal to 30%vol, the fullness, smoothness and flavor level of the liquor body can be significantly improved, and the appearance stability of the product is not affected, which meets the consumption trend of clean label.

The invention relates to the field of beer preparation, and particularly provides alcohol-free beer and a preparation method thereof.The preparation method comprises the steps that raw materials are sequentially subjected to protein resting, high-temperature saccharification, wort filtration, wort boiling, wort cooling, fermentation and dilution, and the alcohol-free beer is obtained; wherein in the fermentation step, adopted yeast is Ale yeast which does not metabolize maltose and maltotriose, and the fermentation degree of the Ale yeast is smaller than or equal to 20%; the fermentation temperature is 15-25 DEG C; the inoculum size of the Aire yeast is 4 * 10 < 6 >-1.5 * 10 < 7 > ten thousand / mL. The alcohol-free beer with the alcoholic strength smaller than or equal to 0.5% vol is successfully prepared through interaction of the three steps of high-temperature saccharification, fermentation control based on specific yeast characteristics and high-concentration dilution, the flavor and taste of the alcohol-free beer are extremely close to those of common beer, the defects of wort flavor and the like are effectively overcome, and the alcohol-free beer is suitable for being used as a high-quality beer. Meanwhile, the process is simple, control is reliable, extra special equipment is not needed, and large-scale production is easy.

A beer-flavored beverage, which has an excellent balance of a suitable finish and acidity, with undesirable astringency suppressed, has been required. This beer-flavored beverage has an alcohol content of 8.00 (v / v)% or more and satisfies the following expression (1).　Expression (1): X1 / Y>0.2 [In expression (1), X1 represents the acetic acid content (unit: mass ppm), and Y represents the lactic acid content (unit: mass ppm).]

To provide a refreshing low-alcohol Sake (Japanese rice wine) having good drinkability in spite of having an alcohol concentration lower than that of a general Sake, and having flavor like that of Japanese rice wine.SOLUTION: A sake having an alcohol content of 3 to 7 (v / v%), a glucose level of 5 to 12g / dL, and a total concentration of lactic, citric, and malic acids of 1000 to 3000mg / L. The sake may be sake defined by the Japanese Liquor Tax Law. The sake can be produced by brewing.SELECTED DRAWING: None

Devices, methods, and systems for detecting alcohol levels in an individual, such as in vivo alcohol levels in an individual.SOLUTION: The system may include an analyte sensor and a reader. The reader may receive a signal from the analyte sensor. The reader can determine blood alcohol concentration based in part on the signal received from the analyte sensor. The reader may also detect an adverse condition of the analyte sensor and / or output an indication based on the detected adverse condition.SELECTED DRAWING: Figure 1A