439 results about "Fruit wine" patented technology

The invention discloses a Pichia kluyveri yeast and its application. The Pichia kluyveri yeast is classified and named as Pichia kluyveri JLG30201, which has been deposited in the China Center for Type Culture Collection, with a deposit number of CCTCC NO: M 20242295 and a deposit date of October 22, 2024. The Pichia kluyveri JLG30201 has strong killer affinity and high sugar tolerance, unique aroma production, high production of extracellular superoxide dismutase (SOD), and low alcohol production; the strain is applied to the processing of fruit wine or edible plant enzymes, and has the effects of increasing ester and flavor, improving juice yield and product antioxidant activity.

The invention discloses a high-quality fruit wine microbial community dynamic optimization method based on multi-source data fusion. The method comprises the following steps: S1, constructing a fruit wine microbial parameter set; s2, preprocessing the collected fruit wine microorganism parameter set to form a preprocessed multi-source data set; s3, constructing a microbial community dynamic evolution model in the fruit wine fermentation process based on the preprocessed multi-source data set; s4, obtaining an optimal combination of the microbial communities; s5, according to the optimal combination of the microbial communities, combining a fruit wine microbial parameter set collected in real time, and dynamically adjusting the composition structure of the microbial communities in the fruit wine fermentation process by adopting an intelligent control system; s6, after the fruit wine fermentation process is finished, based on the collected preprocessed multi-source data set and the quality detection data of the fermented finished fruit wine, self-adaptive adjustment is conducted on the microbial community dynamic optimization method, and a continuously-improved microbial community regulation and control strategy is formed. According to the method, the time for the flora to tend to be stable is shortened, and the abundance of the target strain is improved.

The invention relates to the technical field of microbial fermentation, in particular to a Jianliermondii YT-60 strain and application of the Jianliermondii YT-60 strain in lemon wine, the Jianliermondii YT-60 strain is preserved in Guangdong Microbial Culture Collection Center on April 3, 2025, the preservation number is GDMCC No: 66091, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou City, Guangdong Province, and the preservation number is CGMCC No: 66091. The preservation address of Guangdong Institute of Microbiology is 510070. The invention provides a novel fruit wine fermentation strain, the strain has better tolerance to pH, sugar degree, ethanol and SO2, and the total ester yield is as high as 2.60 g / L. The lemon wine fermented by combining the strain provided by the invention with saccharomyces cerevisiae has more unique flavor than the lemon wine fermented by single saccharomyces cerevisiae.

The invention discloses an alpine stellate microzymes HZNK494 and an application of the alpine stellate microzymes HZNK494. The saccharomyces cerevisiae HZNK494 is named as the saccharomyces cerevisiae HZNK494, and is preserved in the general microbiological culture collection center of the China Committee for Culture Collection of Microorganisms on November 8, 2023, the preservation address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.28902. The saccharomyces cerevisiae HZNK494 is named as saccharomyces cerevisiae HZNK494. The bacterial strain is obtained by screening and identifying blueberry fruits for the first time, and after the bacterial strain is applied to a fermentation process of special berries such as blueberries, raspberries, mulberries and strawberries and a single raw material or a composite raw material of medicinal and edible resources for biological deacidification, the bacterial strain is found to be capable of effectively reducing the acidity of the fruit wine; moreover, foreign impurities which are brought by other deacidification processes and influence the quality of the fruit wine are not introduced, and the high-quality functional fruit wine which is harmonious in fragrance, taste and mouth feel can be produced.

The invention relates to the technical field of food processing, in particular to a grape wine or fruit wine fermentation nutritional agent and application thereof. The invention provides a grape wine or fruit wine fermentation nutritional agent which comprises the following components in percentage by weight: 85-99% of glutathione-containing yeast product and 1-15% of cellulose and / or cellulose derivatives. The yeast product and cellulose substances have an adsorption effect, can adsorb harmful substances such as medium-chain fatty acid generated in the yeast fermentation process, provides crystal nucleuses for release of carbon dioxide and accelerates release of carbon dioxide, and the more carbon dioxide is dissolved in the fermentation process, the more acid is, and the greater the damage to yeast is. According to the invention, the content of solids in the grape juice is improved and a carrier is provided for uniform distribution of yeast by utilizing the synergistic interaction of a yeast product and cellulose substances, and meanwhile, the fermentation nutritional agent disclosed by the invention can reduce the damage of harmful substances generated in the fermentation process, improve the fermentation environment and improve the fermentation effect.

The invention relates to the technical field of fruit wine detection. The invention aims to provide a fruit wine stability detection system based on microbiological detection. The fruit wine stability detection system comprises a conveying device for conveying fruit wine and a microbiological detection device arranged above the conveying device, the microorganism detection device is in communication connection with a control processor of the conveying device, and when the conveying device positions and conveys a container containing the fruit wine to the position below the microorganism detection device, the microorganism detection device can directly extend into the container to conduct ATP fluorescence detection on the microorganism content of the fruit wine. The method realizes real online detection of fruit wine microorganism content, is high in detection efficiency, is less interfered by residual samples, and is especially suitable for large-scale ATP fluorescence rapid detection.

The utility model discloses a fruit wine fermentation device convenient for filtering pomace, which comprises a fermentation box for installation, a bracket fixedly connected to the lower end of the fermentation box, a first motor fixed with the fermentation box, a second motor, a third motor arranged at the lower end of the fermentation box, a stirring rod and a baffle plate, the upper end of the stirring rod is fixedly connected with the output end of the first motor, a feeding opening is fixedly formed in the upper end of the right side of the fermentation box, the baffle is installed under the stirring rod, and auxiliary rods are fixedly installed at the upper end and the lower end of the baffle. According to the fruit wine fermentation device capable of conveniently filtering the pomace, the pomace is regularly and slowly stirred in the fermentation process, the temperature in the device is strictly controlled, the fruit wine fermentation and brewing speed is increased, the pomace can be rapidly filtered to obtain fruit wine after fermentation is completed, meanwhile, the pomace is extruded into blocks to be conveniently collected and treated, the operation steps are simplified, and the production efficiency is improved. The time for brewing the fruit wine is saved.

A grape wine or fruit wine fermentation nutritional agent and a use thereof. The grape wine or fruit wine fermentation nutritional agent comprises the following components in percentage by weight: 85-99% of a glutathione-containing yeast product, and 1-15% of cellulose and / or a cellulose derivative. By means of the synergistic effect of a yeast product and a cellulose substance, the content of solids in grape juice is ameliorated, and a carrier is provided for uniform distribution of yeast, and the fermentation nutritional agent can also reduce harm of harmful substances generated in the fermentation process, thus improving the fermentation environment, and enhancing the fermentation effect.

The invention relates to the field of microorganisms and discloses saccharomyces cerevisiae, a fermentation inoculant containing the saccharomyces cerevisiae, application of the saccharomyces cerevisiae and the fermentation inoculant and a method for producing fruit wine. The preservation number of the saccharomyces cerevisiae (Saccharomyces sp.) is CGMCC (China General Microbiological Culture Collection Center) No. 31571. The fermentation inoculant provided by the invention contains the saccharomyces cerevisiae. The invention also provides application of the saccharomyces cerevisiae and the microbial inoculum in production of ethanol and / or wine products. The saccharomyces cerevisiae strain provided by the invention has the properties of high glucose resistance, ethanol resistance, high salt resistance, high acid resistance, sulfur dioxide resistance and the like, has relatively strong ethanol production capacity and ester production capacity, can increase different flavors formed in a wine brewing process, and provides abundant strain resources for improving the flavor of sparkling wine.

The invention discloses a fruit wine quality prediction and improvement method based on machine learning, and relates to the field of fruit wine and machine learning. According to the method, a multi-fractal detrending fluctuation cross correlation analysis (MF-DCCA) and a transfer entropy (TE) method are combined, a nonlinear causal relationship between physicochemical properties and quality scores of the fruit wine is analyzed, and key features are extracted; then, key characteristics of the fruit wine are adjusted within a reasonable range, and the quality of the adjusted fruit wine is predicted through a gradient lifting regression model. By analyzing the prediction result, data support can be provided for optimization and improvement of new fruit wine products. The controllability of the quality of the fruit wine can be improved, the research and development period is shortened, and material waste is reduced.

The invention relates to the technical field of compound fruit wine fermentation, and particularly discloses a compound fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus, which comprises the following steps: (S01) taking concentrated apple juice, and diluting with purified water; (S02) mixing and compounding the Huyou full juice with the diluted apple juice in the step (S01); (S03) adjusting the pH value of the compounded mixed solution in the step (S02) to 4-5; (S04) inoculating special yeast for fruit wine into the compound mixed solution obtained in the step (S03); (S05) inoculating the compound mixed solution obtained in the step (S04) with plant lactobacillus; and (S06) fermenting the inoculation liquid obtained in the step (S05) to obtain a composite fruit wine finished product. The fruit wine has the characteristics of being relatively good in flavor diversity, high in health value and good in sensory flavor quality.

The present invention belongs to the technical field of sparkling fruit wine preparation, and specifically relates to a high-quality sparkling fruit wine and a preparation method thereof. The sparkling fruit wine of the present invention is obtained by blending freshly squeezed fruit juice with low-temperature enzymatic fermentation at 15-25°C, post-fermentation, and concentrated fruit juice concentrated by reverse osmosis; the post-fermentation is to gradually cool the fruit wine obtained after low-temperature fermentation, and to sediment yeast and insoluble solids, while post-fermenting. The sparkling fruit wine prepared by the present invention ferments the fruit juice by combining low-temperature enzymatic fermentation with post-fermentation. After fermentation, the content of aroma components such as esters, alcohols, acids, and nutrients in the fruit wine is greatly increased, and the taste of the sparkling fruit wine is richer and fuller; in addition, the post-fermentation fruit wine is blended with the enzymatic juice concentrated by reverse osmosis, so that the sweetness of the sparkling fruit wine is more natural and the fruit aroma is stronger.

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 a saccharomyces cerevisiae engineering strain and application of the saccharomyces cerevisiae engineering strain in production of high-anthocyanin berry wine, and the saccharomyces cerevisiae engineering strain is constructed by knocking out a plurality of beta-glucosidase coding genes in saccharomycetes. The invention provides a brand new thought to improve the content of anthocyanin in the fruit wine, and the method is to knock out the gene for coding beta-glucosidase in the saccharomyces cerevisiae and reduce the hydrolysis effect on the anthocyanin in the fermentation process of the fruit wine. The technology provided by the invention is an important way for improving the nutritional and health-care values of fruit wines of blueberries, mulberries, aronia melanocarpa and the like, has a very huge market demand, and can generate remarkable economic benefits and social benefits.

The invention belongs to the technical field of biology, and particularly relates to pichia kluyveri ZFM-0524 and application of the pichia kluyveri ZFM-0524 in fermentation of waxberry fruit wine. The preservation number of the pichia kluyveri ZFM-0524 provided by the invention is CCTCC (China Center for Type Culture Collection) NO: M 2025281, and the preservation number of the pichia kluyveri ZFM-0524 provided by the invention is CCTCC NO: M 2025281. When the pichia kluyveri ZFM-0524 is used for fermenting the waxberry fruit wine, the content of volatile aroma substances in the waxberry fruit wine can be increased; the special ester substances capable of giving fragrance to flowers and fruits can also be generated; therefore, the flavor quality of the waxberry wine is improved.

The invention discloses a brewing method of kiwi fruit and roxburgh rose compound fruit wine, which comprises the following steps: raw material pretreatment: uniformly mixing kiwi fruit normal juice and roxburgh rose normal juice according to a volume ratio of 0.25-0.5, adjusting the pH value to 3.5-4.5 by using edible baking soda, adding 0.3-0.7 g / L of potassium metabisulfite and 0.2-0.4 g / L of pectinase, and performing enzymolysis in a water bath at 40-50 DEG C for 1.5-2.5 hours to obtain fermentation liquor; yeast activation: adding Angel fruit wine yeast accounting for 0.1-0.5% of the mass of fermentation liquor into a sucrose aqueous solution accounting for 2-5% of the mass of the fermentation liquor, and activating in a constant-temperature water bath at 30-40 DEG C for 30-50 minutes; fermentation: inoculating the activated yeast into the fermentation liquid, controlling the initial sugar degree to be 20-26%, and performing sealed fermentation at 24-28 DEG C for 5-7 days; post-treatment: after fermentation is finished, pasteurizing in a water bath at 60-70 DEG C for 20-40 minutes, clarifying, and filtering with double-layer gauze to obtain the kiwi fruit and roxburgh rose compound fruit wine.

1. The name of the design product: fruit wine bottle (Bai Nian wine industry Chifeng red). 2. The use of the design product: the design is used for fruit wine container. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

1. The name of the design product: packing bottle. 2. The use of the design product: used for containing baijiu, fruit wine. 3. The design points of the design product: in shape. 4. The picture or photo that can best show the design points: perspective view.

The invention discloses a lactobacillus plantarum MX and an application of the lactobacillus plantarum MX in loquat wine fermentation, the lactobacillus plantarum MX is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.34697. The lactobacillus plantarum MX has the advantages that the lactobacillus plantarum MX can be used for fermenting loquat wine; the application of the lactobacillus plantarum MX in fermentation of the loquat wine specifically comprises the following steps: inoculating the lactobacillus plantarum MX and saccharomycetes into loquat pulp, and fermenting. And evaluating the flavor after fermentation. About 30 volatile flavor substances are detected in the loquat wine MX fermented by mixed bacteria of the lactobacillus plantarum MX, and the components can make the aroma of the MX group loquat wine richer and more complex. The loquat wine mixed and fermented by adopting the lactobacillus plantarum disclosed by the invention is richer in volatile aroma composition than naturally fermented loquat wine, and more esters and other substances can be generated, so that the flavor of the fruit wine is enriched.

The residue filtering device comprises a temporary storage assembly used for temporary storage, the temporary storage assembly comprises a bottom bin, a filtering assembly is arranged in the bottom bin, the center of an annular plate is fixedly connected with the side surface of a motor, and an output shaft of the motor is fixedly connected with the top end of a rotating column. A circular filter screen is fixedly connected to the side surface of the connecting cylinder, and the lower surface of the positioning cylinder is fixedly connected to the center of the bottom of the inner wall of the bottom bin. According to the residue filtering device, a motor is started to enable a circular filter screen to rotate along with the motor, then fruit wine needing to be filtered is added into a connecting pipe right above a transfer bin, and then high-pressure clear water is connected into the other connecting pipe, so that the device can actively clean the filter screen through the high-pressure clear water; the influence of easily generated bacteria on the fruit wine quality is avoided, and the beneficial effects of improving the fruit wine filtering quality and keeping the overall sanitation degree of the device are achieved.

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 tropical fruit wine using rice as an external carbon source and a preparation method thereof. The fruit wine uses litchi, pineapple and mango to prepare mixed juice, and treated rice saccharification liquid is used as a main fermentation carbon source. Then mixing the mixed fruit juice with the rice saccharified liquid, adding potassium metabisulfite to ensure normal fermentation, adding saccharomyces cerevisiae and lactic acid bacteria, carrying out main fermentation under a constant temperature condition, and then carrying out secondary fermentation to obtain a finished product. The obtained tropical fruit wine taking the rice as the external carbon source is soft in taste, rich in fruit flavor and clear in color and luster, has the aroma of fruits and rice, is high in content of volatile aroma substances and rich in nutrition, and has the effects of resisting oxidation and delaying senescence.

1.The name of the design product: label (Tian Nong Zhenxuan Dry Red Wine). 2.The use of the design product: label for indicating fruit wine, which can be pasted on the outer packaging of the wine bottle. 3.The design points of the design product: the pattern. 4.The picture or photo that best shows the design points: front view. 5.The design for which protection is sought contains colors. 6.The design product is a planar product, and the left view, the right view, the top view, the bottom view and the perspective view are omitted.

The invention discloses coffee and dendrobium wine and a preparation method thereof, and belongs to the technical field of wine beverage preparation, the coffee and dendrobium wine comprises the following raw materials by weight: 35-45% of rice; 8%-25% of coix seeds; 5%-10% of dendrobium nobile; 35%-45% of coffee cherries; 2%-5% of distiller's yeast; 1%-3% of fruit koji; the dendrobium is one or more of dendrobium officinale, dendrobium devonianum and dendrobium nobile; the coffee cherries are Yunnan small-grain coffee. The coffee dendrobium wine prepared by the invention has the characteristics of mellow taste, unique fragrance, rich nutrition and the like, meets the increasingly diversified requirements of consumers on special wine products and the requirements on health preservation, can furthest reserve the effective components of dendrobium and coffee cherries, has excellent taste coordination, and is suitable for popularization and application. The coffee pulp wasted during coffee processing is turned into wealth, and the method is suitable for industrial production.

The invention relates to the technical field of fruit juice and fruit wine production, in particular to a fruit juice and fruit wine high-temperature instantaneous sterilization device which comprises a base and a platform, the platform is fixed to the base, and a supporting box is fixedly arranged on the base; the conveying mechanism is mounted on the supporting box; the first sterilization mechanism is installed in the supporting box, and the conveying mechanism penetrates through the first sterilization mechanism; the packaging mechanism is installed on the platform and arranged on one side of the supporting box, two containing grooves are formed in the packaging mechanism, and packaging bottles capable of being taken down are placed in the containing grooves formed in the packaging mechanism; and the second sterilization mechanism is fixedly mounted on the packaging mechanism. By arranging the conveying mechanism, the first sterilization mechanism, the packaging mechanism and the second sterilization mechanism, two-time high-temperature sterilization treatment of fruit juice and fruit wine is achieved, and the sterilization effect is effectively improved. The first sterilization mechanism uniformly heats fruit juice and fruit wine in a spiral heat conduction pipe through a rotating first electric heating plate, so that thoroughness of first sterilization is ensured, and fruit juice and fruit wine production is facilitated.

The invention discloses a roxburgh rose and sugarcane composite fruit wine fermentation method which comprises the following steps: mixing roxburgh rose normal juice and sugarcane normal juice according to a volume ratio of 1: 3-3: 1 to obtain mixed fruit juice, adjusting the pH value of the mixed fruit juice to 4.5-5.0 and the initial sugar degree to 22-26 degrees BX, inoculating activated yeast according to 0.3-0.5% of the mass of the mixed fruit juice, and fermenting at 22-26 DEG C for 8-10 days.

The application discloses a fermented fruit juice with the effect of reducing high uric acid and a preparation method thereof, and comprises the following steps: step one, obtaining fruit wine after fruit juice fermentation, and obtaining de-alcohol fruit juice by removing alcohol from the fruit wine; step two, inoculating lactic acid bacteria into the de-alcohol fruit juice to perform lactic acid fermentation, and obtaining the fermented fruit juice; the lactic acid bacteria comprises lactobacillus helveticus CICC6064 and / or lactobacillus paracasei CICC20292. The fruit juice prepared by the fermentation process disclosed in the application not only retains the metabolic products of the yeast fermentation except for alcohol, but also increases the biomass and improves the content of apple polyphenol monomers through lactic acid bacteria fermentation, so that the fermented apple juice has the effects of rich taste and nutrition and reducing high uric acid, and has the innovation in the field of functional development of ordinary fruit juice.

The invention relates to the technical field of fruit wine production equipment, in particular to a fruit wine fermentation device with aroma enhancing and color enhancing functions, which comprises a fermentation tank, a built-in pump is arranged in the fermentation tank, the built-in pump comprises a top cover, and a first rotating shaft is rotatably arranged on the top cover; the first rotating shaft is sleeved with paddles, the fermentation tank is provided with a rotation driving assembly used for driving the first rotating shaft, the top cover is provided with a material stirring mechanism used for stirring scum aside, the top cover is further provided with a transmission mechanism, and the material stirring mechanism is in transmission connection with the first rotating shaft through the transmission mechanism. The function that scum is controlled to flow along with liquid through turbulent flow is achieved, then the cap pressing effect is achieved, meanwhile, the scum can be prevented from making contact with a paddle of a built-in pump to be broken through the stirring action of the stirring mechanism, and then the situation that the taste and fragrance of fruit wine are affected due to the fact that cell structures in fruit peels are broken is avoided. While the quality of the fruit wine is guaranteed, the problem that the consistency and stability of the cap pressing effect cannot be controlled by spraying cap pressing is solved.

The utility model relates to the technical field of sterilizing devices, and discloses a raw honey heating and sterilizing device for brewing mead fruit wine, which comprises a shell and a heating barrel, a top cover is mounted at the top of the heating barrel, a discharge pipe is arranged at the lower part of the side surface of the heating barrel, and a feeding hopper and a stirring component are mounted on the top cover; a fixing column is fixedly connected to the bottom in the shell, a bearing plate is installed at the top of the fixing column, and an electric heater and a temperature sensor are installed at the bottom in the shell; the stirring assembly comprises a first motor, a stirring shaft is installed at the output end of the first motor, and blades and a material guide plate are installed on the stirring shaft; an annular scraping plate attached to the side wall of the heating barrel is arranged in the heating barrel, two vertical rods capable of moving up and down are installed on the top cover in a penetrating mode, and the bottoms of the vertical rods are connected to the annular scraping plate. The vertical rod is pressed downwards through the cross rod, the annular scraping plate is promoted to scrape off honey raw materials attached to the inner wall of the heating barrel, the honey raw materials can be rapidly discharged in cooperation with the material guide plate, and waste of raw honey is effectively reduced.

The invention belongs to the technical field of food processing, and particularly relates to a brewing method of high-calcium, high-absorption and high-resveratrol-content cerasus humilis fruit wine. According to the method, mixed treatment of ultrasonic impregnation and enzymolysis impregnation is adopted as a pretreatment mode of the fruit wine, and the fermentation process of the fruit wine is precisely regulated and controlled. Compared with the fruit wine prepared by the traditional method, the product prepared by the brewing method provided by the invention has the advantages that the calcium ion concentration and the resveratrol concentration are greatly improved; meanwhile, the organic acid content of the product is obviously higher than that of the cerasus humilis fruit wine obtained by the traditional method; the increase of the content of the organic acid further promotes the generation of a calcium chelate product in the fruit wine, so that calcium ions in the cerasus humilis fruit wine prepared by the product are more easily absorbed by a human body, and the nutrition utilization value of the product is greatly improved.