4 results about "Alcoholic cider" patented technology

1. The name of the design product: wine box (Jin Gui Zhenpin wine). 2. The use of the design product: Jin Gui Zhenpin wine box. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The bottom of the design product is a part that is not easily seen or not seen during use, and the top view is omitted.

The invention discloses a lactobacillus plantarum YH-17 strain and an application of the lactobacillus plantarum YH-17 strain in wine brewing, and belongs to the technical field of microorganisms. The strain has the advantages of excellent alcohol and SO2 tolerance, prominent acid reduction capability, fast growth speed, high safety, no generation of biological amine, and no degradation of glycerin and citric acid. The strain is used for malic acid-lactic acid fermentation of wine, the fermentation speed is high, the deacidification effect is good, the aroma producing capacity is excellent, the aroma level of the wine can be enriched, the taste roundness is improved, and the problems of wine homogenization and high cost caused by current commercial Oenococcus oeni can be effectively solved.

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

The invention discloses Oenococcus oeni SDM1 and application thereof, the Oenococcus oeni SDM1 is preserved in the China General Microbiological Culture Collection Center, the preservation name is Oenococcus oeni SDM1, the preservation date is April 28, 2025, the preservation number is CGMCC No.34393, and the preservation number is CGMCC No.34393; the oenococcus oeni SDM1 provided by the invention can produce beta-glucosidase (2.62 + / -0.08 mU / mL) at high yield, and has excellent tolerance (the oenococcus oeni SDM1 can survive under the conditions of 16% ethanol, pH 3.0 and 60 mg / L sulfur dioxide); compared with commercial oenococcus oeni OENO1, the oenococcus oeni SDM1 provided by the invention can enable the brewed dry red wine to have higher ester content (11658.21 + / -39.39 [mu] g / L), and the contents of isoamyl acetate, ethyl acetate, ethyl caprylate, ethyl caprate and ethyl hexanoate are obviously higher than those of the commercial oenococcus oeni OENO1, so that the brewed wine has rich flower fragrance and fruit fragrance, and the wine has the advantages of low cost, high yield and high quality. The tea has elegant and harmonious fragrance, mellow and full taste, and typical characteristics and production place characteristics.