146 results about "Alcohol level" patented technology

The alcohol level of a first user is measured. The sensed alcohol level is transmitted to a mobile device. At the mobile device, first options associated with the sensed alcohol level of the first user are presented to a second user and changes in the blood alcohol level of the first user are detected. Second options are presented to the second user in response to detecting the changes.

The calibrating breathalyzer comprises an alcohol sensor, a non-volatile memory, a processing unit or processor, a display and a housing to house these components. The processing unit can calibrate the breathalyzer using the user's body as a simulator based on the user's metabolism rate, type and amount of alcohol consumed by the user. The processing unit determines a sample time to receive a breath sample from the user based on a time to a predetermined calibration point from the drinking start time calculated using the user's metabolism rate and the determined maximum alcohol level. The BAC % measurement based on the user's breath sample at the sample time is used as a reference point in calibrating the breathalyzer.

The invention discloses a wickerhamomyces anomalus which is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC NO.6983 on 12 December, 2012. The optimum fermentation process parameters of liquor-producing power of the strain are as follows: temperature: 29 DEG C, culture time: 59 h, inoculation amount: 5 percent, and pH: 6.5, and the alcohol content of a fermentation liquor is 2.8 percent (v/v). The optimum process parameters for the production of ethyl acetate are as follows: temperature: 28 DEG C, culture time: 65 h, inoculation amount: 5 percent, and pH: 4.5, and the content of the ethyl acetate reaches 50.2 mg/100ml. The strain not only can produce a certain amount of alcohol, but also meet the requirements of spirit to ester aroma, has double characteristics of an alcohol yeast and an ester-producing yeast, and becomes an indispensable functional bacterium during the brewing process of dry wine; and the metabolic property of the strain is important for the formation of typical style characteristics of the Laobaigan liquor.

This invention relates to a method for breeding longan wine with alcohol degree of 10-12% (V/V). The total sugar content is 2-4 g/L (measured by glucose), the total acid content is 5-6.5 g/L (measured by tartaric acid), and the dry precipitate content is 17-22 g/L. The method comprises: utilizing longan as the raw material, pressing to obtain juice, fermenting at a low temperature, clatifying, filtering, and post-treating to obtain longan wine. The post-treatment comprises: adding silica gel into the wine at a low temperature to adsorb the precipitated proteins, and adding antioxidant bioenzyme. The longan wine has good fragrance, good taste and beautiful color.

An alcohol sensing system for a vehicle includes an alcohol sensing device disposed at or near an interior rearview mirror assembly of the vehicle. The alcohol sensing device is operable to detect a level of alcohol in the breath of a driver of the vehicle. An alert element is operable to provide an alert when the detected alcohol level is above a threshold level. The alcohol sensing device may be incorporated in the interior rearview mirror assembly. The alert element may include a display element operable to display visible information at the interior rearview mirror assembly that is viewable by the driver of the vehicle and that is indicative of the detected alcohol level. The display element may be operable to display different ranges of alcohol levels and to indicate in which range the detected alcohol level falls.

The calibrating breathalyzer comprises an alcohol sensor, a non-volatile memory, a processing unit or processor, a display and a housing to house these components. The processing unit can calibrate the breathalyzer using the user's body as a simulator based on the user's metabolism rate, type and amount of alcohol consumed by the user. The processing unit determines a sample time to receive a breath sample from the user based on a time to a predetermined calibration point from the drinking start time calculated using the user's metabolism rate and the determined maximum alcohol level. The BAC % measurement based on the user's breath sample at the sample time is used as a reference point in calibrating the breathalyzer.

A kit for home brewed beer which comprises a bottle, wort substantially filling the bottle, and a cap which has venting means to permit escape of gas from the bottle when pressure therein exceeds a predetermined value. There is also disclosed a brewing method wherein lactic acid is added to the wort to reduce the pH to level 4.6 and a predetermined amount of yeast is added to the wort to cause a short fermentation while maintaining the alcohol level below 0.5% by volume.

The invention relates to a brewing method of a thorn pear wine. The method comprises the following steps: (1) grinding thorn pear, (2) mixing the grinded thorn pear with cleaned glutinous rice in a ratio of 1:1 to steam; (3) adding Chinese yeast to ferment while keeping the temperature; and (4) placing the fermented thorn pear fermented glutinous rice in white spirit according to a ratio to soak under a sealing condition. The invention has the advantage that after the thorn pear and glutinous rice are fermented, the thorn pear wine is brewed and the problem that when thorn pear is directly soaked in wine, the mouth feeling is bitter can be solved. The thorn pear wine brewed by the method has good mouth feeling and low alcohol level, contains various beneficial ingredients for human body and is suitable for all kinds of drinkers.

This design includes a steering wheel and app working together to operate properly. It uses interruption feature in wheel preventing texting, facetime, social sites, and social media up to two feet away from steering wheel. It will disarm feature when vehicle is placed in park. Inside steering wheel is an alcohol level detector and heart rate sensor. If over legal limit design will broadcast event in app. This causes steering wheel to lock. Design will then call and text contacts in app on behalf of driver. A gel pressure sensor under leather cover of steering wheel will detect pressure. If there is not enough pressure on steering wheel to safely operate it. Design alerts driver sending sound through speakers in steering wheel and flashes lights located on steering wheel. Design then calls and text contacts in app. Erratic speeds will cause design to call and text contacts in app.

The invention relates to a preparation method of fuel alcohol by fermenting waste potato dregs, which comprises the following steps: obtaining waste potato dregs, smashing, dipping, boiling, saccharifying, fermenting, distilling and measuring an alcohol degree. The invention has simple process and convenient processing, and the waste potato dregs are fermented into the alcohol, thereby reducing the environmental pollution, changing waste into valuable and saving the preparation cost.

A breath alcohol analyser capable of taking a breath sample from a driver, qualitatively and quantitatively analysing the alcohol level in the driver's breath, comparing the alcohol to an established acceptable level for driving. If the alcohol level in the breath of the driver exceeds the acceptable level for driving, the breath alcohol analyser is capable of indicating to the driver how long need the driver wait in order for the alcohol in his body to breakdown to an acceptable level.

The invention particularly relates to a method for measuring the alcohol degree of rice wine simply and rapidly, and aims to overcome defects that a common alcohol degree meter method generally adopted by current rice wine alcohol degree detection requires distillation, consumes long time and is tedious to operate and poor in anti-interference. On the basis of the physico-chemical property of an ethanol water system and a solid matter system in rice wine, the method for measuring the alcohol degree of rice wine simply and rapidly is provided and comprises steps as follows: methanol is added into a to-be-measured rice wine sample, the volume variable quantity of the wine sample due to adding of the methanol is measured and then substituted into a standard alcohol degree measuring curve to calculate the alcohol degree of the wine sample, and the standard alcohol degree measuring curve is that y is equal to the sum of 1.308 and a product obtained by multiplying minus 0.017 by k; parallel determination is performed for twice, the arithmetic mean value of two measured values plus or minus a standard deviation is taken as a final alcohol measuring result; and the absolute difference value of the two-time measured values cannot exceed 5% of the arithmetic mean value. The measuring method is simple, convenient, rapid, high in anti-interference capacity and lower in cost, the accuracy meets the national standard requirement, and the method is applicable to real-time rapid measurement of the alcohol degree of the product in the current production process of the rice wine process.

The invention discloses application of an infinite coordination polymer with a visual alcoholic strength sensing function. An ICP material coated with a guest molecule is instable to water and has an optical sensing function of the guest molecule, so that the alcoholic strength of white spirit can be directly and visually analyzed and measured. The method comprises the following steps of: dispersing the simply synthesized ICP material in ethanol, adding the commercially available white spirit, performing ultrasonic and centrifugal detection, performing visual analysis and fluorometric analysis on supernatant liquid, and substituting the measurement value into a standard curve so as to obtain the alcoholic strength of the white spirit. The method has the advantages of high sensitivity, fast response, low cost, low demand on sample quantity and the like; more important, the method is easy to operate, high in stability and suitable for field measurement. Therefore, the method for analyzing and measuring the alcoholic strength of white spirit has wide application prospects in aspects of controlling excessive alcohol consumption, preventing drunk driving, maintaining social public security and the like.

The invention discloses a method of making high-degree white wine by using grapes, which comprises the following steps of: step one. sun-drying picked grapes of high quality for two to three days; step two: squeezing the juice out of the sun-dried grapes; step three: refrigerating and precipitating the grape juice; step four: cleaning and drying fresh grape roots in air for fermenting the wine; step five: warming and fermenting the grape juice for the first time, and enabling the alcohol content to reach 10%; step six. fermenting the wine with 10% of alcohol content for the second time, and enabling the alcohol content to reach 20%; step seven: fermenting the wine with 20% of alcohol content for the third time, and enabling the alcohol content to reach 28%; and step eight: distilling the wine with 28% of alcohol content for the first time to form the high-degree white wine, wherein the alcohol content of the white wine reaches 65%. The method has the following beneficial effects: the wine is used for replacing the high-degree white wine which is made by foods with 40-65% of alcohol content without methyl alcohol.

The invention provides a zero-degree dry red wine drink and a preparation process thereof, belonging to the technical field of processing of drinks. The zero-degree dry red wine drink can solve the technical problems that the taste is killed, the mellow feeling and the astringent feeling are obviously weakened, the acidity is obviously increased and the like after negative pressure dealcoholization of dry red wine in the prior art. The drink provided by the invention comprises the following components in parts by weight: 950-1050 parts of wine base after dealcoholization treatment of the dry red wine, 8-12 parts of pear concentrated juice, 4-6 parts of levulose, 4-6 parts of erythritol, 4-6 parts of glycerin, 6-7 parts of hops extract and an appropriate amount of wine aroma regulator, wherein the alcohol degree of the wine base does not exceed 0.5%. The zero-degree dry red wine drink provided by the invention has the advantages of good coordinated taste of sugar acidity, adequate fragrance, strong astringent feeling and the like.

The invention discloses a distilled milk wine, which is characterized by the following: adopting milk as raw material to ferment; distilling to obtain alcohol beverage; sterilizing whey; inoculating; fermenting; distilling; filtering; allocating. The invention displays sweet and milk taste, which improves sleepiness and beauty.

The invention discloses a drunk driving prevention system, a drunk driving prevention method, a wearable device and a vehicle control device. The drunk driving prevention system comprises the wearable device and the vehicle control device, a user wears the wearable device, and then the wearable device can acquire the alcohol level in the body of the user, compare the alcohol level with a preset threshhold and send a first control signal to the vehicle control device when the alcohol level is higher than the threshhold, and the vehicle control device can control a vehicle in a state of no driving according to the first control signal. Therefore, the wearable device can be used for timely confirming whether the alcohol level in the body of the user is higher than the threshhold before the user has a drunk driving behavior, and also can control the vehicle in a state of no driving timely via the vehicle control device when the alcohol level in the body of the user is higher than the threshold so as to stop the user before the user has a drunk driving behavior and further effectively prevent a drunk driving behavior.

The invention discloses an alcohol content on-line detection wine picking and blending system. According to the system, the alcohol content of distilled raw wine is measured in real time through an alcohol content online detector. Compared with a seven-section wine picking alcohol content range preset by a control system module, classification of raw wine with different alcohol contents through controlling on-off of the valves by the control system module overcomes the defects of manually picking wine by looking at flowers at present, improves the wine picking accuracy, realizes intelligent wine picking, makes tail wine flow back to a steamer pot again, and increases the utilization rate of the raw wine; and an optimal blending scheme is preset in the control system module, and the controlsystem module controls the valve and the flow meter to achieve blending of raw wine in different alcohol content ranges, so the defect that blending depends on artificial experience at present is overcome, the blending quality and the working efficiency are improved, and intelligent blending is achieved. And finally, residual raw wine in a wine conveying pipeline is discharged by utilizing an airpump, so that the raw wine generated twice in the same steamer pot is prevented from being mixed.

A safety alcohol lamp consists of crown top, lamp wick, ceramic lamp wick seat with hole, alcohol inlet plug, lamp wick film tube, lamp bottle, floating block and internal plug. It features that lamp bottle is sealed by internal plug and lampwick is separated from alcohol part by said file tube as well as opening of said film tube is raised all the time by floating block to let said film tube opening be higher than alcohol level so alcohol can not be flowed out from lamp wick through said film tube although alcohol lamp is fallen down.

The invention provides a health yellow rice wine and its preparation method, wherein each 1 kg of raw material comprises glossy ganoderma polysaccharide nutrient solution 4-20g, wolferry fruit extract 40-50g, longan pulp extract 40-60g, lotus extract 40-60g, sugar 20-50g, bee honey 2-10g, Shaoxing yellow rice wine 400-750g, water 100-450g. And the preparing process comprises boiling, steeping, mixing, clarifying, and in-depth filtration.