46 results about "Aqua vitae" patented technology

The invention provides nano selenium-rich yellow wine as well as a preparation method and application thereof, and belongs to the technical field of biology. According to the method, the selenium-rich yellow wine is subjected to ohmic heating to 50-85 DEG C, heat preservation is conducted for 1-30 min, efficient sterilization can be achieved, interaction between organic selenium in a yellow wine system and other components contained in the yellow wine can be induced, and uniform nano-selenium particles with the size being 50-100 nm are formed through self-assembly under the synergistic effect of an electric field and a thermal field. According to the in-situ generated nano-selenium particles, the physical stability and chemical stability of the selenium element in a complex system of the yellow wine are remarkably improved, precipitation and biological activity attenuation in the storage period are effectively prevented, and damage of alcohol in the yellow wine to the liver is effectively reduced. The nano selenium-enriched yellow wine prepared by the method has lower alcoholic liver injury effect and is safer to human bodies.

The utility model discloses a fruit wine distillation device. The fruit wine distillation device comprises a material steamer and a cooling tank, the material steamer comprises a lower-layer steamer, an upper-layer steamer and a steam guide pipe, the lower-layer steamer is of a jacket structure composed of an inner-layer steamer body and an outer-layer steamer body, and a material bearing silk screen is arranged at a top steamer opening of the inner-layer steamer body; the cooling tank comprises a heat exchange tank body and a cooling inner container, and the cooling inner container is communicated with the upper-layer steamer through a connecting pipe. The material steamer heats fruit materials, meanwhile, heat exchange and cooling are achieved through a double-layer structure of the cooling tank, the material steamer comprises an upper steamer body and a lower steamer body, the lower steamer body is of a jacket structure with an inner layer and an outer layer, rapid distillation is achieved, then the production efficiency of the fruit wine is improved, the temperature controllability is improved, alcohol extraction is more sufficient through uniform heating, and the fruit wine quality is improved. According to the method, the wine yield is improved, damage to aroma substances is avoided, the flavor of the fruit wine is guaranteed, and due to the stability of the temperature and the distillation process, the product quality is more stable.

The invention provides an integrated process formula based on high-efficiency prunus humilis Bunge distilled liquor, and relates to the field of liquor making, and the integrated process formula is characterized by comprising the following steps: step 1, pretreating prunus humilis Bunge raw materials, cleaning and crushing fresh prunus humilis Bunge fruits, and adding a compound enzyme preparation in a specific proportion for enzymolysis treatment; step 2, adopting a sectional fermentation process, and firstly carrying out pre-fermentation; the method disclosed by the invention has the advantages that through an integrated process of combining compound enzyme preparation synergistic treatment, sectional precise fermentation, multi-stage distillation purification and ageing blending, the fermentation period is shortened by 50% or more, the alcohol extraction rate is increased to 85%, 70% or more of core nutritional ingredients such as calcium, iron, zinc and vitamin C in the Prunus humilis Bunge are effectively reserved, and the quality of the Prunus humilis Bunge is improved. The aroma level and flavor uniqueness of the wine body are remarkably enhanced, the efficient and low-consumption production of the high-quality prunus humilis bunge distilled wine is successfully realized, and the industrialization bottlenecks of the traditional process in the aspects of efficiency, quality and cost are comprehensively broken through.

The present application relates to the beer brewing technical field, especially a kind of venomous beer brewing process, including the following steps: raw material preparation and pretreatment;Saccharification;Filtering;Boiling;Rotary sedimentation;Fermentation;After mature wine, under low pressure 8.986kPa pressure, reduce the boiling point of water, ensure that the boiling point is lower than 25 degrees Celsius, concentrate wine, concentrate to 15 liters or less per 100 liters, carry out oak barrel barrel;Oak barrel barrel.The product is soft in taste, no spicy residue, alcohol burning sensation controllable;Flavor levels are rich, with fruit, flower, nut and other complex aroma;Process parameters are accurate, without low-temperature freezing equipment, small and medium-sized enterprises can replicate and the quality of stable venomous beer brewing process.

The utility model relates to liquor beverage aging accelerating device technical field discloses a kind of liquor ultra-high pressure aging accelerating device, including stirring drum, the top of stirring drum is connected with feed slot, vibration component is installed in the inside of feed slot, two support plates are installed in the right side of stirring drum, the top of support plate is fixedly connected with mounting ring, high-pressure supercharger is installed in the inside of mounting ring.The utility model is through being provided with vibration component, when adding aging accelerating agent to the inside of stirring drum, start drive motor, so that driving gear middle shaft rotates, so that bevel gear B on driving gear middle shaft rotates, bevel gear A rotates under the meshing effect of bevel gear B, so that long rod seat cam rotates, vibration plate under the beating effect of cam, so that vibration plate under the action of spring rod and connecting frame vibrates up and down, impurity in aging accelerating agent is filtered, avoid impurity and liquor contact fusion, affect the taste of liquor.

The invention discloses a treatment method for reducing the acetic acid content of mulberry wine, and belongs to the technical field of fruit wine brewing. The method aims at solving the problem that the content of acetic acid is too high due to the fact that the mulberry wine is easily polluted by aerobic infectious microbes such as acetic bacteria and improper fermentation control in the traditional brewing process. According to the technical scheme, the method is characterized in that mulberry fruits are crushed within 6 h after being picked, saccharomyces cerevisiae is immediately inoculated, potassium metabisulfite is added after juice is obtained through squeezing, then alcoholic fermentation is conducted at the temperature of 15-18 DEG C, the oxidation-reduction potential of fermentation liquor is continuously monitored in real time through an on-line oxidation-reduction potential sensor during alcoholic fermentation, and the content of the fermentation liquor is detected. And when the monitoring value is higher than a set control upper limit threshold value, filling nitrogen or argon into the fermentation liquid, stopping filling until the oxidation-reduction potential value is reduced and is continuously stabilized below the control upper limit threshold value for at least 30 minutes, and after fermentation is completed, carrying out tank inversion and standing treatment to obtain clarified wine liquid. The method is mainly used for producing the mulberry wine with low acetic acid content and pure flavor.

1. Name of the product in this design: Wine Bottle (Bailide 22). 2. Purpose of this design: For holding alcoholic beverages. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. Design 1 is designated as the basic design.

To provide an alcoholic beverage that achieves reduction in stimulation from alcohol and / or an odd flavor of alcohol after drinking.SOLUTION: An alcoholic beverage includes cinnamaldehyde and / or terpinyl acetate.SELECTED DRAWING: None

The application discloses a method for calculating alcohol concentration based on secondary compensation, and relates to the technical field of alcohol concentration detection. The application innovatively introduces fluid viscous damping characteristics as a third measurement dimension, uses the driving gain parameter of the Coriolis force mass flowmeter to inversely calculate the actual viscosity of the fluid in real time, and breaks the single measurement limitation of the traditional density and temperature. Meanwhile, the physical characteristics of the solid in the brewed wine are extremely sensitive to the viscosity, the dry extract content in the wine is accurately inversely estimated based on the viscosity deviation, the density virtual high value caused by the solid is further quantitatively calculated, and the measured density is subtractively corrected. Through the secondary compensation mechanism, the interference of the solid is effectively removed, and the real density of the pure base liquor is restored.

An object of the present invention is to provide a packaged carbonated alcoholic beverage containing gin, wherein the metallic scent and bitter aftertaste derived from gin are improved. A cooling sensation imparting substance is added to the packaged carbonated alcoholic beverage containing gin.

The utility model relates to the technical field of wine brewing, and discloses an air-cooled wine brewing cooler which comprises a cooling barrel and a wine barrel, the cooling barrel is arranged above the wine barrel, the top of the cooling barrel is connected with a steam inlet pipe, and a wine outlet pipe is arranged on the wine barrel; a circle of partition plates are arranged in the cooling barrel in the circumferential direction; the circulating cooling structure is arranged in the cooling barrel, and the wine steam enters the wine barrel after being condensed through the circulating cooling structure; the vortex air supply structure is arranged below the wine barrel and supplies air to the inner side of the partition plate, and a cyclone is formed. Compared with the prior art, the alcohol steam cooling device has the advantages that the alcohol steam cooling device is provided with the circulating cooling structure, so that the existing time of alcohol steam in the cooling pipe can be effectively prolonged, the alcohol steam is prevented from escaping, the amount of processed alcohol is more, and the alcohol steam cooling device is more convenient to use; and the temperature in the cooling barrel is more uniform, and the cooling effect of each cooling pipe is uniform.

The present application belongs to the field of alcoholic beverages, and particularly relates to a high-efficiency space solid-state piantao-flavored honey wine brewing method and device. The high-efficiency space solid-state piantao-flavored honey wine brewing method comprises: obtaining a brewing seed liquid, wherein the brewing seed liquid comprises wine yeast and aroma yeast. A honey fermentation liquid is configured, the honey fermentation liquid is sterilized, the brewing seed liquid is inoculated, and anaerobic fermentation is performed to obtain a first fermentation liquid. Solid-state fermentation raw materials are configured and sterilized, part of the first fermentation liquid is uniformly sprayed to the surface of the solid-state fermentation raw materials to perform aerobic fermentation and generate esters. The solid-state fermentation raw materials subjected to aerobic fermentation are soaked into the other part of the first fermentation liquid, and the other part of the first fermentation liquid extracts the esters in the solid-state fermentation raw materials. The first fermentation liquid soaked with the solid-state fermentation raw materials is subjected to filtration and aging treatment.

The invention relates to a novel manufacturing method of a macro fungus specimen, which can effectively solve the problems of single fungus specimen, low manufacturing speed and low efficiency in the prior art. The manufacturing method comprises the following steps: 1) collecting a fungus specimen; 2) alcohol dehydration and vacuum drying; 3) preparing transparent pouring glue; and (4) demolding. According to the method, the conditions of alcohol dehydration and vacuum drying are utilized, so that the time and cost for drying the macro fungus specimen are reduced; the layering sense of the specimen is improved by adopting a batch glue filling mode, and meanwhile, an optimal scheme for keeping the original state of the macro fungi is obtained; alcohol in fungi is thoroughly removed by adopting a vacuumizing method, and a set of efficient and rapid large fungus solidified specimen manufacturing method is established in the whole process. The macro fungus specimen manufactured by the method is complete in form, free of bubbles, clear in structure, high in ornamental value, capable of being stored for a long time and used for popularization of science, appreciation and teaching, and is an innovation of the macro fungus specimen manufacturing method.

A problem to be solved of the invention is to provide an alcohol-removed fermented beer-taste beverage which has improved alcoholic feeling and reduced fermented soybeans odor. Means for solving the problem is a low-alcohol beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyltetrahydropyridine and, 2-acetyl-1,4,5,6-tetrahydropyridine its tautomer, in an amount of more than 2 ppb and less than 10 ppb, and containing components derived from an alcohol-removed wort-fermented liquid.

The present application relates to high protein fermentation technical field, specifically disclose a kind of preparation method for fermenting production of yeast protein based on alcohol waste liquor, to solve the technical problems such as low utilization rate of alcohol waste liquor resource, feed soybean meal supply is nervous and high cost.The method includes the following steps: first, the alcohol waste liquor produced by grain deep processing is concentrated to dry basis content ≥30%, the composite carbon source carrier is crushed, urea and molasses are added to adjust the carbon-nitrogen ratio to (20~25):1, access to the complex fermentation strain containing Candida utilis, solid fermentation is carried out, and the finished product yeast protein is obtained.The present application uses solid fermentation mode, matches composite carbon source carrier to optimize nutrient ratio, step by step controls key process parameters, and the finished product yeast protein is ≥24%, true protein is ≥22%, and nitrogen conversion rate is ≥85%, which can replace soybean meal as feed additive.The method realizes alcohol waste liquor resource utilization, pollution is small, reduces feeding cost, has environmental protection and economic value, and is suitable for industrialization popularization and application.

The external rheumatism and traumatic injury wine is prepared from 400-500 parts of Baijiu, 3-4 parts of radix aconiti, 3-4 parts of radix aconiti agrestis, 4-5 parts of rhizoma pinelliae, 9-10 parts of radix et rhizoma rhei, 6-7 parts of radix angelicae, 5-6 parts of rhizoma drynariae, 5-6 parts of radix rehmanniae, 5-6 parts of radix angelicae lateralis preparata, 5-6 parts of radix dipsaci, 5-6 parts of native copper, 5-6 parts of rhizoma seu radix notopterygii, 5-6 parts of fructus chaenomelis, 3-4 parts of flos carthami, 3-4 parts of radix paeoniae rubra and 3-4 parts of frankincense and myrrh. The traditional Chinese medicines of radix aconiti, radix aconiti kusnezoffii and pinellia ternate for warming channels and expelling cold are mixed with baijiu and a wine cake, red yeast rice is added, the red yeast rice and galangal are matched with alpinia japonica, and medicines for promoting blood circulation to remove blood stasis, dispelling wind and eliminating dampness are added. The effectiveness and safety are improved in clinical external use, and the efficacy of the medicinal liquor is improved according to a method for enhancing the effects of warming and activating meridians and reducing toxic and side effects according to the principle of enhancing alcoholic fermentation.

1. Name of this design product: Wine Label (Golden Starry Night). 2. Application of this design: This design is used for decorative labels on alcoholic beverage containers, and is particularly suitable for packaging markings on wine bottles. 3. The key design features of this product are: the main view. 4. The image or photograph that best illustrates the design's key features: the front view.

The present invention provides a drinkable article prepared from an alcoholic beverage comprising 0.045% ethanol by volume or less, wherein the drinkable article is characterized by having an amount of innate volatile organic compounds (VOC); and, wherein the amount of innate VOC comprises a plurality of innate aroma compounds; and wherein MeOH contents in the drinkable article is at least one of:a. under the detection level, when measured by Procedure A;b. less than 0.01% by volume; and,wherein the ratio of EtAc to the amount of innate VOC in the drinkable article is between 1:0.2 and 1:300, when measured according to Procedure B.

The utility model discloses an intelligent wine steaming machine relates to liquor processing equipment field, include: electric food warmer, electric food warmer is used for heating wine, the top of electric food warmer is provided with heat insulating layer, one side of heat insulating layer is connected with cooling bucket, and the inside storage cooling water of cooling bucket is provided with condenser pipe in, control box, control box setting in electric food warmer one side, the inside fixed mounting of control box has the mainboard containing internet of things function, the inside fixed mounting of control box has relay module, the WIFI module of data to cloud end upload, the utility model discloses by introducing complex steaming process, and the preparation wine carries out secondary distillation, in the equipment operation process, preparation wine is heated and evaporates, and alcohol and volatile aroma component rise in the form of steam, and after condensation, the pure white spirit is separated, and the non-volatile beneficial ingredient in fruit juice, such as polysaccharide, dietary fiber, vitamin group etc.

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.

Device (100) for dispensing aseptically with a drip tray, still water and / or water enriched with CO2 or O2, juices, milk, alcoholic or alcohol-containing beverages, comprising a liquid channel (1) arranged or formed in a housing with a connection (2) for supplying the beverage and a dispensing opening (3) for dispensing the beverage, wherein the dispensing opening (3) of the liquid channel (1) is electrically heated, characterized by at least one control and / or regulating device (6) which is configured and provided to ensure that, immediately after actuating a tap (5) and the associated opening of a valve (31) of the connection (2) or immediately after the end of the dispensing process and the associated closing of the valve (31) of the connection (2), at least one heating element (4)which is arranged at or in the area of ​​the dispensing opening (3) and can be heated to a temperature of at least 80 degrees Celsius, wherein the liquid channel (1) has at least one cross-sectional reduction (81) in the form of an hourglass, such that a constriction (82) first appears in the direction from the connection (2) towards the dispensing opening (3), which the beverage to be dispensed can overcome, in order to then be discharged from the dispensing opening (3) out of the device (100), wherein the heating element (4) is arranged in a sleeve that encloses a lower area of ​​the liquid channel (1), the heating element (4) is arranged at the level of the constriction (82), such that the heating element (4) at least partially surrounds the cross-sectional reduction (81), i.e. the hourglass, and further, wherein the sleeve together with the heating element (4) is positively fitted to the course of the cross-sectional reduction from the outside.

Provided by aspects of the present inventive concept are a brewing system including at least one vessel utilized therein, for example, a grist case; a mash / lauter tun; a recirculation vessel; a boil kettle; a hopback; a whirlpool; and / or at least one fermenter that is transparent. Also provided by the inventive concept are a process of using the brewing system, and beverages prepared using the brewing system and / or process.

The invention relates to the technical field of white spirit brewing, and discloses a white spirit brewing process using a Ru porcelain imitating type distillation condensing device, which comprises the following five steps: raw material treatment, koji adding and saccharification, pool fermentation, distillation and wine taking, ageing and blending. The method comprises the following steps: collecting and directionally domesticating special microbial flora from a Ru porcelain kiln variable glaze layer, separating out functional strains with high ester yield, aroma production and alcohol resistance, preparing the functional strains into a multi-strain synergistic fermentation agent, inoculating the multi-strain synergistic fermentation agent into base fermented grains of fen-flavor liquor, and carrying out synergistic fermentation under precisely controlled temperature and humidity conditions to obtain the fen-flavor liquor. And finally, distilling and storing in a pottery jar to obtain finished wine. The technical problems of single traditional natural fermentation strain, insufficient flavor substance generation and unstable batch quality are effectively solved, the complexity and uniqueness of the flavor of the wine body are remarkably enhanced, and meanwhile, the stability of the fermentation process and the product consistency are improved.

The utility model discloses an evaporation kettle for fruit wine dealcoholization, which comprises an evaporation kettle formed by connecting an upper kettle body, a middle kettle body and a lower kettle body in series, an upper support plate is arranged at the top of the middle kettle body, and a fixed conical disc group and a rotary conical disc group are arranged between the upper support plate and the lower support plate. The fixed conical disc group is formed by equidistantly arranging a plurality of bottomless conical discs with the same specification along the axial direction of the middle kettle body, the rotary conical disc group is formed by equidistantly arranging a plurality of bottomed conical discs with the same specification along the axial direction of the middle kettle body, and the bottomless conical discs and the bottomed conical discs are alternately arranged, so that a multi-stage return runner is formed in the middle kettle body; and an exhaust circular seam for enabling alcohol gas separated from the turn-back flow channel to enter an annular space between the straight cylinder check ring and the inner wall of the middle kettle body is arranged at the highest position of each turn-back flow channel. According to the evaporation kettle for fruit wine dealcoholization, in the dealcoholization operation process, a liquid material flows back in a multi-stage mode, the evaporation stroke is long, fruit wine dealcoholization is thorough, continuous dealcoholization operation of fruit wine can be achieved, and the capacity in unit time is large.

The invention discloses fen-flavor liquor and a preparation method thereof, and relates to the technical field of liquor brewing. The preparation method comprises the following steps: taking out large-stubble fermented grains fermented in a ground cylinder, adding the reinforced yeast and the rice husks, turning over sand, and uniformly stirring to obtain sand-turned fermented grains; pre-arranging automatic ventilation equipment in a storage yard, stacking the sand-turned fermented grains in the storage yard, carrying out stacking fermentation, and obtaining stacked fermented grains when the temperature of the middle part of the sand-turned fermented grains reaches 40-50 DEG C and the state of no water seepage is taken as a stacking end point; turning and cooling the piled fermented grains, putting the piled fermented grains into a pit, sealing, and performing esterification fermentation to obtain fermented fermented grains; and distilling the fermented grains to obtain a finished product. The acidity of the large-stubble fermented grains is not less than 1.0, and the alcohol content is not less than 8%; the acidity of the fermented grains is not less than 2.0, and the alcohol content is not less than 8%. According to the method, the problem of mildew and rot caused by long-time fermentation of a traditional ground cylinder is avoided in a mode of sand overturning, accumulation and sealed fermentation, ester flavor substances are fully generated, and the overall quality of the fen-flavor liquor is improved.

Container decontamination device for the manufacture of wine or similar products and method for implementing this device. The invention relates to a device for decontaminating a food container for the manufacture of wine or other alcoholic beverages by ultraviolet radiation, in particular of the pulsed light type, comprising: A main body (2); An ultraviolet radiation lamp or UV-C lamp (4); A retractable sleeve (3) mounted to slide on said main body (2) between a rest position in which said UV-C lamp (4) is fully inserted into said retractable sleeve (3) and an operating position in which said UV-C lamp (4) extends out of said retractable sleeve (3) against the action of elastic return means in the rest position; A base (5) located at the lower end of said retractable sleeve (3), said base (5) bearing against said container (100) in said operating position;Advantageously, this device (1) includes actuation means configured to allow, when said device (1) is withdrawn from said container (100), a gradual return of said retractable sleeve (3) from said operating position to said rest position. The invention further relates to a method of implementing this device. Figure for the abstract: Fig. 1;

Title of the invention: Wooden barrel. The present invention relates to a wooden barrel (1) with a cylindrical body (2), in particular domed, and ends (6) arranged at the extremities of the body (2), intended for the storage of liquids, in particular wine or other alcoholic or similar beverages, at least a portion of the barrel (1) being made of a material other than wood, the material other than wood being a natural semi-permeable material, which makes it possible to reduce, where appropriate, the adverse influences of the types of wood used for the manufacture of a barrel (1) and / or to impart additional desired properties to the product contained in such a barrel (1) thanks to the additional material used other than wood. Figure for the abstract: Fig 1

The invention is related to a dry composition for a non-alcoholic beverage, prepared using the following technological process: Initially, grape pomace is removed from Qvevri wine structure and stored in a refrigerator. The wine is also separated from the lees, and the resulting lees are mixed with the aforementioned grape pomace, yielding an initial mass. Subsequently, the initial mass undergoes separation from the grape seeds, and the remaining residue is dried at 35°C until its moisture content falls within 30-35%. This low-temperature drying helps to preserve the product's color and aroma. Oil is extracted from the grape seeds using an extractor machine. Afterward, the grape seed oil and the dried residue are blended in a production mixer at a specific ratio: 3-5 wt.% grape seed extract and 95-97 wt.% dry mass. Following this, liquid is removed from the resulting mass using a filter or centrifuge. The mass then undergoes wet granulation in a granulator to produce uniformly sized particles. In the next stage, the granulated mass is transferred to a dryer and dried at 35-45°C until a moisture content of 5-7% is achieved. The dried mass is then passed through a dry granulation machine, and finally, the resulting granules are dried in a drying apparatus.

The utility model belongs to the technical field of identification cup sealing, and particularly relates to an anti-volatilization white spirit identification cup opening sealing assembly which comprises a cup body, and a sealing mechanism is arranged at the top of the cup body. The sealing mechanism comprises a bottom cover, a round hole, sliding grooves, sliding blocks, a sealing plate, a top cover, an arc-shaped groove and a round block, the bottom cover is connected to the top end of the cup body, the round hole is formed in the top of the bottom cover and communicates with the cup body, the two sliding grooves are formed in the top of the bottom cover, and the two sliding blocks are slidably connected to the interiors of the two sliding grooves correspondingly; the two sealing plates are fixedly connected to the inner sides of the two sliding blocks respectively and located at the top of the round hole, the top cover is arranged at the top of the bottom cover in a sleeving mode, and the two arc-shaped grooves are formed in the top of the inner wall of the top cover. The utility model provides an anti-volatilization white spirit tasting cup opening sealing assembly, which can be used for sealing a cup opening, effectively reducing the volatilization of alcohol and aroma and helping to keep the aroma for a longer time, so that the tasting experience is improved.