49 results about "Grape berry" patented technology

The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.

A oscillating sorting conveyor is adapted for separating whole berries of wine grapes from undesirable components such as “shot berries” (immature grapes), stems, raisins, leaf material, bugs, pebbles and the like. The sorter deploys a downward tilting trough that is driven to oscillate. A screen is disposed at the bottom of the trough such that whole berries are conveyed over the screen while the undesirable components pass through the screen. The preferred embodiment of the screen has a non-uniform cross-section to improve the efficiency of removal the undesirable components without clogging or requiring constant maintenance. The preferred embodiment of the oscillating conveyor is driven by a cam and cam follower, in which the cam driving shaft is counterweighted to minimize vibration. The more preferred embodiments minimize damage to the grape berries while efficiently removing the undesirable components.

The invention discloses a method for brewing dry ice wine. The method comprises the following steps: the grape berries are usually and naturally frozen during the maturation period in mid December each year, and when the temperature is minus 7 DEG C below and lasts for more than 6h, the harvesting is carried out at minus 8 DEG C; pressing, the harvested grapes are slowly defrozen and pressed, and the pressing temperature is ranged from 0 DEG C to 3 DEG C; chilled grape juice preservation, a chilled grape juice preservation method is adopted under sulfur dioxide and inert gas at the low temperature; fermentation, the Fermicru yeast is added, when the residual sugar is less than 4 g / L, the temperature of the ice wine is reduced to minus 5 DEG C to 5 DEG C, the 50-60 mg / L of sulfur dioxide is added in and the fermentation is finished; ice wine storage, the storage temperature is 5 DEG C; refrigeration, the refrigeration is carried out for 15 days at minus 5 DEG C; and sterilization filtration and canning, the sterilization filtration is adopted and then the packaging is carried out. The invention has the advantage that the flavor quality and the nutrient content of the wine are retained to the utmost extent.

The invention relates to a protected fruit tree, particularly relates to a protected grapevine cultivation method, and belongs to the technical field of fruit cultivation. In the method, through adopting a seedling raising technique, a quick gardening technique for green seedling cultivation in summer, a forced dormancy technique, a germination accelerating and pre-maturing technique and the like, a cultivated grapevine variety is strong in stress resistance, and not easy to have the phenomenon of flower and fruit drop in bad environments; the rooting capability is extremely strong, the survival rate of branches subjected to cuttage is more than 90%, and the rooting rate of pressed seedlings of a mother tree is 100%. A grape bunch is cone-shaped and extremely compact, the average bunch weight is 800g, and the maximum bunch weight is 2000g; a grape berry is oblong, bright purple and easy to color, and the average weight of grape berries subjected to fruit thinning is 10-12g, the maximum berry weight is 20g, and the grape berry does not fall and crack; the soluble solid content is 18-21%, and the acid content is about 0.4%; and the fruit flesh is crisp, has rich rose fragrance, and enable people to nearly fell no tart flavor, therefore, the fruit flesh is superior in quality.

The invention provides a brewing method for a high-quality dry red wine. The brewing method comprises the following steps: (1) raw material selection and treatment; (2) crushing and pressing; (3) pulpmixing; (4) alcohol fermentation; (5) malolactic fermentation; (6) aging; and (7) clarification. The dry red wine prepared by using the method of the invention is deep ruby red, and has mature andrich grape berry fragrance and black gooseberry fragrance and the sweet vanilla flavor of oak; and the dry red wine has varying compound fragrance, thick wine body, plump, harmonious and powerful taste and lingering aftertaste.

The invention provides a method and apparatus for separating grape seeds from the pulp and skin of a grape comprising depositing grapes on a plate having apertures there-through and driving the grapes across the plate by means of a blade such that the grape seeds and juice will pass through the apertures of the plate while retaining grape skin. The grape juice may then be separated from the seeds and recombined with the pulp and skin for fermentation to produce a wine having an improved flavor profiles as a result of the different tannin contents of skin and seeds. Also provided is a method and apparatus for opening grape berries without fracturing their grape seeds.

The invention discloses a low-temperature extended maceration method suitable for making a dry red wine from plateau wine making grapes. The method comprises pre-fermentation cold maceration, alcohol fermentation and post-fermentation postmaceration, and specifically comprises the following steps: 1) crushing picked red wine making grape raw materials, removing stalks to obtain fruit pulp, pumping into a fermentation tank while adding food grade sulfurous acid and pectinase, filling CO2 into the fermentation tank for oxygen exclusion, homogenizing through pump circulation, and performing cold maceration on the fruit pulp at 6-10 DEG C for 3-4 days; 2) after the cold maceration is completed, adding Saccharomyces cerevisiae, and performing alcohol fermentation; 3) when the specific gravity is reduced to 996g / L and the reducing sugar is 2g / L, entering the post-fermentation postmaceration without performing wine-liquid separation; and 4) after the postmaceration is completed, performing wine-liquid separation to perform malic acid-lactic acid fermentation. By adopting the long-time pre-fermentation cold maceration and post-fermentation postmaceration method, the maceration time of grape berries is sufficiently extended, so that abundant phenol substances and aromatic substances in plateau wine making grapes can be effectively extracted out.

A method for brewing grape wine by low temperature dipping through carbon dioxide comprises the following steps: raw material treatment: selecting ripe grape berries without diseases, conveying the grape berries through a conveying belt, carrying out ultraviolet sterilization treatment on the grape berries and then placing the grape berries in a fermenting tank; low temperature dipping through carbon dioxide: before the raw materials are placed in the fermenting tank, enabling the fermenting tank to be filled with the carbon dioxide through a conveying tube, while the grape berries are placed in the fermenting tank, reducing the temperature to be 3-10 DEG C in a mode of continuing filling the carbon dioxide in the fermenting tank, and maintaining the temperature in the fermenting tank at the temperature of 3-10 DEG C for 5-7 days; and after low temperature dipping through the carbon dioxide is finished, heating the fermenting tank, and then inoculating yeast to begin to ferment and brew wine. When the grape wine is brewed by the method, even if the grapes are damaged, the expected effect can be achieved in the dipping process through the carbon dioxide.

An oscillating sorting conveyor is adapted for separating whole berries of wine grapes from undesirable components such as “shot berries” (immature grapes), stems, raisins, leaf material, bugs, pebbles and the like. The sorter deploys a downward tilting trough that is driven to oscillate. A screen is disposed at the bottom of the trough such that whole berries are conveyed over the screen while the undesirable components pass through the screen The preferred embodiment of the screen has a non-uniform cross-section to improve the efficiency of removal the undesirable components without clogging or requiring constant maintenance.

The invention relates to a treatment method applicable to delayed harvesting of ice grapes in northeast China. The method comprises the steps that before fruiting branches are separated from main vines, boric acid, monopotassium phosphate and praline are sprayed on grape leaves, and the grapes are watered thoroughly once in the last ten-day period of September; in mid-to-late October, after the grape leaves wither completely for 8-10 days, the fruiting branches are sheared from the main vines, the two ends of each fruiting branch are respectively sleeved with a plastic bag, and grape berries can not be sleeved with bags; the fruiting branches sleeved with the bags are hung on grape trellises, the main vines are taken down from the grape trellises and laid on the ground for covering soil and conducting overwintering protection; the grape berries are aired according to changes of natural lighting and temperature; in the middle ten days of December, when the highest temperature is minus 8 DEG C and the lowest temperature is minus 18 DEG C, the grape berries are stabilized for 24-48 hours, and the grape berries on the fruiting branches are collected. By the adoption of the method, the harvesting time can be prolonged, the requirements of icewine brewing for quality of the grape berries are met, and the fruiting main vines can be protected to overwinter successfully.

The invention relates to the use of a gene encoding a new outward rectifier potassium channel of Vitis vinifera to modify a phenotype relating to a size and the organic acid composition of grape berries. This gene is used in such a manner that it increases the size of such berries and the quantity of tartaric acid accumulated in them. To achieve this provision is made, for example, for the product of the gene to be over-expressed by transgenesis. The invention also relates to a marker comprising a nucleotidic sequence encoding a polypeptidic sequence having at least a 40% similarity with a polypeptidic sequence deduced from the VvSOR gene (SEQ ID No. 1). This marker enables genes in other species of plants to be identified, these genes encoding new potassium channels similar to the potassium channel of grape berries, so that the size and / or organic acid composition of storage organs of plants can also be modified.

Apparatus for harvesting grapes without damaging the grapes. A cluster hanger clip is provided to securely hold a cluster of grapes by the stem, in order to cut, carry, and transport the cluster with minimal or no touching of the grape berries. A grape harvesting vehicle which moves between the rows of grapevines in the vineyard, includes grape conveyors, on which the hanger clips are suspended, either temporarily or permanently. The conveyors convey the grape clusters to packers at packing stations on the platform. The packers segregate the grape clusters and pack the clusters into boxes. A palletizer stacks the boxes on pallets in a tray. The platform can change configuration for use in the vineyard, and for travel on the highway.

The invention discloses flower and fruit wine and a preparation method thereof, and belongs to the technical field of wine making. The flower and fruit wine is prepared by mixing steeping wine and fermented wine according to the weight ratio of 1: (4-6). The preparation method includes the steps: first, treating rose, jasmine, durian skins and grape skins by pectinase and cellulose, adding high-alcohol white spirit for steeping and rapidly dissolving effective components of plants in high-concentration alcohol; second, adding peach gum into the steeping wine with extremely high medicinal values and enough water solubility and viscidity and capable of increasing viscosity of the wine and improving taste; third, mixing and fermenting grape berries and longan fruits to make the wine with rich and mellow taste; finally, mixing the steeping wine and the fermented wine for secondary fermentation and aging. Nutrient components and the taste of the wine are effectively balanced, and the prepared flower and fruit wine has healthcare and beauty effects.

The invention discloses a pulp separating device system for grape. The system comprises a grape extruding device, a slope cutting device, a collecting mesh sieve, a first collecting container and a second collecting container; the grape extruding device is used for initially damping the grape berry to enable bubble breaking of the skin of the grape berry, which is beneficial for tearing / peeling off the grape by the slope cutting device; a discharging port of the grape extruding device is adjacent to the slope cutting device, wherein the slope cutting device comprises a sloped plate, and a bulge arranged on the sloped plated; the bulge can be used for cutting the grape skin to separate the pulp; the grape slips from the slope along the sloped plate surface and is cut by the bulge on the surface of the sloped plate, and then the grape skin, the pulp and the seeds are separated; the collecting mesh sieve is arranged at the back of the slope cutting device; the first collecting container is arranged below the mesh sieve, and while the second collecting container is arranged on the side surface of the mesh sieve. The pulp separating device system for the grape is simple in structure, small in energy consumption and high in separating efficiency.

The invention discloses the application of fulvic acid in prevention and treatment of postharvest grey mould of grape berries. During prevention and treatment of the grey mould of the grape berries, afulvic acid aqueous solution with the mass-volume concentration ranging from 0 to 20 mg / mL, but not zero, is adopted, specifically, the content of polyphenol in grapes is increased. A fulvic acid substance adopted in the application can be used for preventing and treating the postharvest grey mould of the grapes. The fulvic acid substance can be independently used or cooperated with other activesubstances for use, so as to enhance the antibacterial effect or reduce the toxic and side effects of the fulvic acid substance; fulvic acid has the characteristics of green color and safety, is beneficial for the health of a human body, meets a requirement for food safety, and achieves effects of preventing and treating the grey mould and preserving the freshness of fruits.

The invention provides fertilizer for improving root activity of a Merlot grape variety. The fertilizer is prepared from the following components in part by weight: 8 to 12 parts of monopotassium phosphate, 10 to 15 parts of urea, 5 to 10 parts of calcium sulfate, 3 to 5 parts of zinc sulfate, 3 to 5 parts of manganese sulfate, 3 to 5 parts of borax and 48 to 68 parts of wine lees organic fertilizer. The nutrient elements in the fertilizer are matched reasonably; after Merlot grape plants are harvested, the fertilizer is applied timely; and the root activity is promoted effectively, the rooting capacity of the plants is improved, and the total root amount is increased by 10 to 15 percent, so that the growth of the overground parts of the plants are promoted, the yield and the quality of grape berries are improved comprehensively, the yield is improved by 10 percent, the sugar content is improved by 8 to 12 percent, and the phenomena of low root activity and rooting capacity of the Merlot grape plants are improved.

The invention discloses an infectious clone of grape berry necrosis virus and a construction method thereof. The infectious cloning vector is obtained by connecting segmented amplified grape berry necrosis virus (GBNV) genomic fragment to pCB301-2x35S-HDVRZ-NOS carrier containing double 35S promoter and ribozyme HDV-RZ in a seamlessly clone. The vector was transfected into competent cells of Agrobacterium tumefaciens EHA105 by freeze-thaw method, and its infectivity was tested by inoculating western tobacco and grape. The GINV infectious clone constructed by the invention can be stably and efficiently expressed in Agrobacterium tumefaciens EHA105 strain, and can successfully infect western tobacco and grape hosts. The cloning of GINV infectious clones makes the study of GINV easy to operate at DNA level, and provides a powerful tool for the further study of biological characteristics and pathogenicity of GINV.

The invention discloses a vitaceae plant seedless growth regulator combination, a preparation and application of the preparation. The vitaceae plant seedless growth regulator combination comprises anactive ingredientcomponent A and an active ingredientcomponent B, the mass ratio of the active ingredientcomponent A to the active ingredientcomponent B is (500 to 6000):1, the active ingredientcomponent A is tungstic acid and / or tungstate, and the active ingredientcomponent B is gibberellic acid; before flowering, the seedless efficiency of seedy grapes can be improved by using the compound combination of the tungstic acid, the tungstate and the gibberellic acid, or the preparation; and the vitaceae plant seedless growth regulator combination and the preparation have a compound synergy effectin the aspects of promoting growing up of berries and increasing the weight of the grape berries.

Special extracts of grape berries and Gogi berries can be prepared by exposing fruit juices or preparations to an insoluble binding resin which is then extracted with soluble polyvinylpyrollidone. Grape and Goji extracts made in this way can be used to inhibit or control platelet aggregation. Grape extract has exceptional antibacterial properties and can be used to control oral bacteria and to control MRSA (Methicillin-resistant Staphylococcus aureus). The combination of control of platelet aggregation and antibacterial properties exhibited by the grape-extract allows it to be used to significantly extend the life of isolated platelets. When added to solutions of isolated platelets, the grape extract prevents bacterial growth and prevents deterioration of the platelets through activation. This treatment extends the usable life of platelet concentrates to at least ten days.

The invention relates to the technical field of food processing, particularly pastry which takes grapes as raw materials and a preparation method therefor. The grape cake is prepared by taking strong flour, oatmeal, cashew nuts, Chinese wolfberries, almonds, sesames, grapes, clean water, white sugar, honey, egg white and acid-fast bacilli as main materials. The preparation method comprises the following steps: cleaning grape berries by clean water; juicing the grape berries by a juicer; adding lactobacillus into pulp to ferment; adding the cashew nuts, Chinese wolfberries, almonds, sesames, oatmeal, egg white, honey and strong flour into fermented grape slurry; uniformly stirring; putting in a steamer tray and steaming; taking out and cooling; and cutting into pieces. The preparation method provided by the invention is simple and the prepared grape cake is high in nutritional value and fine and smooth in taste , so that the diversified demands of the market are satisfied, the development of grape industry is promoted and the economic benefits of orchard workers are increased.

Apparatus for harvesting grapes without damaging the grapes. A cluster hanger clip is provided to securely hold a cluster of grapes by the stem, in order to cut, carry, and transport the cluster with minimal or no touching of the grape berries. A grape harvesting vehicle which moves between the rows of grapevines in the vineyard, includes grape conveyors, on which the hanger clips are suspended, either temporarily or permanently. The conveyors convey the grape clusters to packers at packing stations on the platform. The packers segregate the grape clusters and pack the clusters into boxes. A palletizer stacks the boxes on pallets in a bin. The platform can change configuration for use in the vineyard, and for travel on the highway.

The invention relates to a large scale process for the in vitro production of a cell line callus culture of grape berry cells grown, to a product made according to this process and to a composition comprising a complex of pholyphenols including resveratrol, wherein the ratio of the resveratrol to the pholyphenols is higher than the ratio of resveratrol to pholyphenols in grapes grown naturally.

The invention relates to the field of food processing, and discloses a processing technology of quick-frozen grape berries. The technology includes: fine selection, seed extraction, cleaning, disinfection, color protection, pre-cooling, quick-freezing and packaging. The technology provided by the invention can keep the original flavor, color and nutritional ingredients of grapes, prolongs the grape storage period, is convenient for long-distance transportation, and satisfies the consumption demands in different regions and seasons. The product can also be used as a dessert raw material of high-grade hotels and restaurants, or for cold drinks in summer.

The invention relates to fruity-type grape white spirit and a brewing process thereof. Pectinase and activated yeast are added into 'non-peeled' grape berries for fermentation, so that the content ofhigher alcohol, furfural, intermediate ester and acid is effectively increased; in the fermentation process, oak chips are added twice, so that oak participates in wine fermentation and subsequent distillation in advance; and activated carbon is added into a fermented system to remove impurities, so that the finally distilled liquor is cleaner and purer in fragrance. The grape white spirit prepared by the brewing process is pure in aroma and sweet and mellow in taste, and has abundant fruity flavor and rich bouquet.

Apparatus for harvesting grapes without damaging the grapes. A cluster hanger clip is provided to securely hold a cluster of grapes by the stem, in order to cut, carry, and transport the cluster with minimal or no touching of the grape berries. A grape harvesting vehicle which moves between the rows of grapevines in the vineyard, includes grape conveyors, on which the hanger clips are suspended, either temporarily or permanently. The conveyors convey the grape clusters to packers at packing stations on the platform. The packers segregate the grape clusters and pack the clusters into boxes. A palletizer stacks the boxes on pallets in a tray. The platform can change configuration for use in the vineyard, and for travel on the highway.

The invention relates to the technical field of grape cultivation and specifically provides a pollution-free cultivation method for Kyoho grape. The method comprises the following steps: cutting grape spike tips before blooming, removing subsidiary spikes and overlong spikelets on upper grape branches and applying a proper amount of fertilizer per mu; beginning bud picking when winter buds in main grape vines germinate to about 2 cm; carrying out tertiary branch selection for grape trees when new shoots grow to 4 to 5 leaves; carrying out grape thinning and grape cluster management before grape berry enlarges; after the grape cluster management, dipping grape clusters into broad spectrum insecticide and bactericide; and then carrying out air drying and carrying out bagging with special paper bags. The grape cultivated by using the cultivation method provided by the invention has the following advantages: rain resistance is obtained; grape cracking is alleviated; propagation of disease and pest damage is prevented; coloring of the grape clusters is uniform; grape surface is clean; grape powder is integral; grape bearing rate and output are enhanced; weight of the grape clusters is increased; the grape clusters are neat and have large sizes; mature period is advanced; total usage amount of the insecticide and bactericide is reduced by more than 30% during cultivation; and grape berry can meet the requirement for no toxicity and harm.

Disclosed are a grape berry dehiscence resisting preparation and a preparation method and an applying method thereof. The grape berry dehiscence resisting preparation comprises, by weight, 0.1-0.3% ofgibberellin, 25-28% of CaCl2 (calcium chloride), 20-22% of KCl (kalium chloratum), 6-10% of compound amino acid, 2-4% of Twain-20 and 40-44% of water. The preparation method includes: adding the compound amino acid into the water, mixing evenly, heating till a temperature reaches to 80-85 DEG C, successively adding the CaCl2 and the KCl, stirring continuously till the CaCl2 and the KCl are dissolved completely, keeping the temperature at 80-85 DEG C FOR 40-60 minutes, cooling to a normal temperature, adding the gibberellin and the Twain-20 successively, and stirring evenly at last. By diluting the grape berry dehiscence resisting preparation by 100 times and soaking ripening grape berries for five seconds, coordinated growth of grape skins and grape pulp can be promoted by the gibberellin, formation of protein and cellulose in the grape skins can be promoted by kalium elements, formation of a large amount of pectic acid in the grape skins can be promoted by calcium elements, so that toughness of the grape skins is enhanced, and dehiscence resistance is enhanced.