110 results about "Grape juices" patented technology

The invention discloses hansenula polymorpha with low ethanol yield and high aroma yield and application of hansenula polymorpha, and belongs to the technical field of microorganisms. According to the invention, a strain of high-aroma-yield saccharomycetes, which is hanseniaspora uvarium, is separated from fruits, and the preservation number of the saccharomycetes is CCTCC (China Center for Type Culture Collection) NO: M 20242562. The quality of the low-alcohol yellow peach beverage fermented by the high-aroma-yield strain provided by the invention is improved, and the alcoholic strength after fermentation is well reduced and is only 0.4% vol. Through flavor substance detection before and after fermentation, flavor substances generated by the strain are rich in variety, for example, 90.73 mu g / kg of phenethyl alcohol is newly generated. Sensory evaluation shows that the low-alcohol yellow peach beverage fermented by the strain is outstanding in flower fragrance and fruit fragrance, the richness and the balance degree are improved, it is proved that the overall flavor characteristics of the low-alcohol beverage can be remarkably improved, and more pleasant sensory experience is brought to consumers.

1. Name of the Design Product: Beverage Bottle (100% Grape Juice). 2. Use of the Design Product: For packaging grape juice beverages. 3. Design Key Points of the Design Product: Lies in the combination of shape, pattern and color. 4. Picture or Photo Most Indicating the Design Key Points: Front View. 5. The claimed design includes color.

Method and system of maceration of wines in fermentation with recovery of substances released into the atmosphere, which includes a first stage of pre-fermentative cold maceration, which is carried out on crushed grapes and stored in a fermentation tank and where there is an injection of CO2, in order to boost the dissolution of the aromas belonging to the fruity part of the grape; and a second stage where fermentation begins of the grape and the generation of CO2 that carries aromas and alcohol; these substances are sucked out as they are generated; and, subsequently, they are injected back into the must contained in the fermentation tank and it is a system with which it manages to carry out a method of substance recovery in the fermentation of wines; and the stable and structured fixation of aromas in white wine and also colour in red wines.

The invention relates to the technical field of wine brewing, and discloses a preparation method of a viburnum macrocephalum pulp sweet white wine, which comprises the following steps: accurately harvesting viburnum macrocephalum pulp grapes, simultaneously removing diseased fruits and green fruits, treating the picked viburnum macrocephalum pulp grapes by adopting an air bag squeezing process, and then carrying out low-temperature clarification treatment to obtain grape juice. According to the preparation method of the viburnum macrocephalum pulp sweet white wine, through low-temperature squeezing and special yeast low-temperature fermentation processes, the retention rate of core terpene aroma substances of the viburnum macrocephalum pulp is larger than or equal to 90%, the finished product is rich in aroma, the attenuation rate of the aroma within the shelf life of 24 months is smaller than or equal to 15%, and the preparation method is far superior to a traditional process; the problem of low natural acidity of the Jones-dried scallop pulp is solved, residual sugar and acidity form golden balance, and the Jones-dried scallop pulp is full in sweet taste but not greasy; the palatability score is improved by 50% or above compared with that of a traditional process; through oak barrel aging process innovation, the finished product can present various flavor structures, the limitation of single flavor of a traditional product is broken through, and the high-end attribute is remarkable.

The invention provides hansenula polymorpha YC-C-16 capable of producing lactic acid and application of the hansenula polymorpha YC-C-16, and belongs to the technical field of microorganisms and wine brewing. The hansenula polymorpha YC-C-16 is characterized in that the hansenula polymorpha YC-C-16 is named as hanseniaspora uvarum in taxonomy, is preserved in the China Center for Type Culture Collection, has the preservation number of CTCC M 20252302, is preserved in Wuhan University on October 22, 2025, and is named as hanseniaspora uvarum in Wuhan University. The grape juice hansenula polymorpha YC-C-16 disclosed by the invention can be used for fermenting grape wine independently or together with saccharomyces cerevisiae, the content of lactic acid in the grape wine can be increased, and flavor substances such as ethyl butyrate, alpha-terpilenol, ethyl salicylate, ethyl myristate and trans-2-heptenal are added, so that the flavor level of the grape wine is increased. The hansenula polymorpha YC-C-16 provided by the invention can be widely applied to the field of wine fermentation.

The present invention discloses a preparation method of compound total-nutrient and healthy dried Passiflora edulis Sims, comprising: (1) selecting fruit; (2) cleaning, digging a fruit pulp, and removing a fruit peel; (3) pressing the fruit pulp; (4) crushing the flesh; (5) mixing the Passiflora edulis Sims juice, the Passiflora edulis Sims slurry, liquid sugar or powdered sugar or high fructose syrup, apple juice or grape juice or lemon juice, adding citric acid and stirring; (6) pouring the Passiflora edulis Sims composite slurry into a mold, drying, removing the mold, sprinkling fine powdered sugar, and packaging to obtain dried Passiflora edulis Sims. The dried Passiflora edulis Sims in the present invention has aromatic flavor, good taste, sweet and sour taste, comprehensive and balanced nutrition, long shelf life, convenience in eating and suitability for all kinds of people to eat.

The invention belongs to the technical field of baijiu. The invention provides a making method of Maotai-flavor grape distilled liquor. The making method comprises the following steps: preparing raw materials: selecting grapes and Maotai-flavor liquor; grape treatment: squeezing grapes to obtain grape juice; the grape juice is sequentially fermented and distilled, distilled wine is obtained, and the alcohol concentration of the distilled wine is 53%; mixing: mixing different varieties of distilled wine; blending: blending the mixed distilled wine with Maotai-flavor liquor; and aging: putting the Maotai-flavor grape distilled liquor into an oak barrel, and aging. According to the method, the mixed distilled wine and the Maotai-flavor Baijiu are prepared, the composite wine body with the grape fruity flavor and the typical characteristic cellar bottom flavor of the Maotai-flavor Baijiu is constructed, the aroma complexity, the taste level and the ageing potential of the wine product are remarkably improved, and the single fruit wine is changed into the mixed wine of fruits and grains.

The squeezing device comprises a squeezing box, supporting legs, a rectangular groove, a feeding hopper, a guiding structure and a squeezing structure.The squeezing device is provided with the guiding structure, grapes fed from the feeding hopper roll into a collecting frame, the collecting frame is stacked on the upper end face of a first guiding block after being filled with the collecting frame, and the squeezing structure is arranged on the upper end face of the first guiding block; a squeezing structure is arranged, a motor is controlled to operate, the output end of the motor drives a first connecting rod to rotate through a rotating shaft, the first connecting rod drives a moving block to move up and down in a reciprocating mode through a second connecting rod under limiting of a limiting plate, grapes are squeezed through a pressing plate, grape juice is discharged to a liquid outlet pipe through diffusion holes, and after the pressing plate is lifted, the grape juice is discharged to the liquid outlet pipe. And by means of inclination of the upper side of a pressing plate, grapes are automatically guided to fall into the collecting frame through a first guide block to be supplemented, the effect of continuous and automatic squeezing is achieved, the collecting frame is taken out by pushing a clamping block upwards and pulling a handle, and the effect that waste residues are conveniently treated in a centralized mode is achieved.

The invention discloses hansenula polymorpha X4 and application thereof in preparation of rose enzyme, and belongs to the technical field of microbial fermentation and food processing. Aiming at the problems of low raw material utilization rate, insufficient enzyme aroma production efficiency, single fruit wine flavor and the like in the existing rose processing, the invention discloses a method for preparing a rose enzyme liquid by using an autonomously screened hanseniaspora uvarium X4 strain through a two-stage fermentation process for the first time, so that the aroma and antioxidant activity of the rose enzyme are improved. The obtained enzyme liquid is further blended with rice wine base liquid, concentrated grape juice and cold-extracted oolong tea liquid, a natural additive-free composite fruit wine product is developed, and the finished product is rich in polyphenol substances, organic acid, free amino acid and high-concentration volatile ester and alcohol components and shows unique flavor. The invention provides a new way for efficient utilization of rose resources and development of fruit wine with natural flavor.

The present invention discloses a highly active ginseng fermented product and its application. Ginseng is fermented using a composite strain composed of independently screened plant lactobacillus Byf‑r‑01 and grape juice spore Hansen yeast Byf‑j‑01. The composite strain metabolic enzyme system is highly complementary, and the prototype ginsenosides are efficiently converted into rare ginsenosides in a collaborative manner, while simultaneously improving the content of polyphenols, flavonoids, alkaloids and volatile oils. The present invention adds chitosan-polyaspartic acid complex to neutralize lactic acid and maintain pH stability. At the same time, it promotes the proliferation of composite strains as a nitrogen source, significantly improves strain biomass and the activity of saponin-related converting enzymes, and promotes the conversion of ginsenosides. The highly active ginseng fermented product prepared by the present invention has both strong antioxidant and anti-fatigue functions. It has been confirmed by animal experiments that it can prolong the exhaustive swimming time of mice, reduce blood urea nitrogen levels, increase liver / muscle glycogen reserves, and significantly alleviate lactic acid accumulation after exercise, providing a new path for the development of high value-added functional products for ginseng.

The invention relates to the technical field of food processing, and discloses a low-sulfur semi-sweet wine anti-oxidation method which comprises the following steps: S1, selecting wine grapes, removing stems, crushing and squeezing to obtain grape juice; s2, performing alcoholic fermentation on the grape juice, and stopping fermentation when the residual sugar content is 12-45g / L to obtain base wine; s3, an antioxidant combination is added into the base liquor, the antioxidant combination comprises 5-10 mg / L of glutathione, 5-10 mg / L of mannan and 15-20 mg / L of sulfite, and the materials are mixed to be uniform; and S4, filtering the base wine added with the antioxidant, bottling, and storing to obtain the low-sulfur semi-sweet wine. Through the synergistic effect of glutathione, mannan and sulfite, the antioxidant insufficiency under the low SO2 concentration is made up, and the dual effects of low vulcanization and stable quality are achieved.

The invention discloses a pineapple wine mixed fermentation process which comprises the following steps: S1, raw material pretreatment: peeling and juicing pineapples, adjusting the sugar degree of fruit juice to 18-22 degrees Brix, adding potassium metabisulfite until the mass concentration is 120-160mg / L, then adding pectinase with the concentration of 100-140mg / L, and standing for 4-8h; s2, strain preparation: performing slant activation culture and seed solution preparation on saccharomyces cerevisiae to obtain a saccharomyces cerevisiae solution with the concentration of 106-108 CFU / mL; the method comprises the following steps: carrying out slant activation culture and seed solution preparation on hansenula polymorpha to obtain a hansenula polymorpha solution with the concentration of 106-108 CFU / mL; the pretreated pineapple juice is inoculated with the two kinds of prepared yeast liquid at the same time according to the proportion, fermentation is conducted at the temperature of 20-24 DEG C, SO2 is added to terminate fermentation after fermentation is finished, filtering and tank reversing are conducted, the pineapple wine is obtained, and the inoculation proportion of the saccharomyces cerevisiae to hansenula polymorpha with grape juice is 1: 10-10: 1. The saccharomyces cerevisiae and the non-saccharomyces cerevisiae are applied to pineapple wine fermentation, so that the quality of the pineapple wine is effectively improved.

The invention discloses two yeasts, a composite leavening agent of the two yeasts and a method for preparing a low-alcohol yellow peach beverage, and belongs to the technical field of microorganisms. The method solves the problems that the fermented beverage is unbalanced in flavor, insufficient in fragrance and too high in acidity due to the fact that the saccharomyces cerevisiae is independently used for fermentation. After the non-saccharomyces cerevisiae is added, the hansenula polymorpha strain HT106 and the saccharomyces cerevisiae JM9 in the grape juice promote growth mutually, meanwhile, aroma substances richer than those of single-bacterium fermentation can be generated, generation of bad flavor can be reduced, and the fermented beverage is endowed with more coordinated taste and flavor. The invention provides a new method for deep processing of yellow peaches and development of low-alcohol beverages.

The invention relates to the technical field of wine brewing, in particular to hansenula polymorpha cloud-268, application of the hansenula polymorpha cloud, a fermentation method of dry red wine and a microbial agent. The hansenula polymorpha var. Uvarum cloud-268 is preserved in the China Center for Type Culture Collection on December 13, 2013, and the preservation number of the hansenula polymorpha var. Uvarum cloud-268 is CCTCC NO: M2013658. According to the invention, non-saccharomyces cerevisiae YUN-268 and saccharomyces cerevisiae are preferably selected for synergistic fermentation, and the stability of a fermentation system is maintained by using the fermentation biological protection effect of the non-saccharomyces cerevisiae. Accumulation of potential harmful organism amine is remarkably reduced, generation of aroma substances of the grape wine is promoted, and the aroma of the obtained grape wine is richer. The method provides a feasible and efficient technical scheme for green brewing of low-sulfur and high-quality wine, has the advantages of greenness, safety and high quality, and provides a technical path capable of being popularized for industrial production of the low-sulfur dry red wine.

The invention relates to the technical field of microbial fermentation, enzyme engineering and food processing, in particular to a symbiotic fermentation method for Tibetan kefir. The invention discloses a symbiotic fermentation method of Tibetan kefir, which comprises the following steps: firstly, taking honeysuckle enzymatic hydrolysate, fermented whey and the like as raw materials, and adding low-acyl gellan gum and the like to prepare a compound substrate; the Tibetan kefir bacterial sludge is subjected to resuscitation and expanding culture to obtain a secondary seed solution, the secondary seed solution is mixed with the compound matrix and then subjected to micro-aerobic fermentation twice, and lactobacillus acidophilus is added for enhanced fermentation; after the fermentation liquor is distilled and centrifuged, sodium alginate and trimethyl chitosan are cross-linked to prepare a multi-layer microcapsule, and then sterile grape juice is added for blending to obtain a finished product. According to the process, fermentation core parameters and enzymolysis and cross-linking key steps are optimized, the product has both nutrition and flavor, and technical support is provided for industrial production of non-alcoholic fermented beverages.

1. Name of the product in this design: Packaging box (Portuguese NFC juice (navel orange juice, green apple juice, red grape juice, pomegranate juice)). 2. Purpose of this design: for use in packaging boxes. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

This invention discloses a fermentation method for improving the flavor and stability of old dough, belonging to the field of food technology. The method includes: mixing activated *Candida cruzi*, *Lactobacillus brevis*, *Hansenula polymorpha*, *Yarrowia lipolytica*, and *Saccharomyces cerevisiae* in a specific ratio to obtain a compound bacterial solution; and fermenting coarse grains with this compound bacterial solution to obtain coarse grain steamed buns. This invention employs the synergistic fermentation of five specific bacterial strains. *Lactobacillus brevis* and *Candida cruzi* synergistically optimize the rheological properties of the dough, *Hansenula polymorpha* and *Saccharomyces cerevisiae* synergistically produce rich aroma compounds, and *Yarrowia lipolytica* secretes phytase and cellolytic enzymes to lower the glycemic index. The coarse grain steamed buns prepared by this invention contain 55-65 flavor compounds, and the glycemic index is estimated to be reduced to 48-56, achieving a stable and controllable fermentation process, a low-GI product, and a rich flavor.

The invention discloses hansenula polymorpha strain hanseniaspora sp. MF1 and application of the hanseniaspora polymorpha strain hanseniaspora sp. MF1 in fermentation of mulberry wine, and belongs to the technical field of food biology. According to the invention, a strain of hanseniaspora uvarum sp.MF1 is screened from mulberry fermentation liquor, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the hanseniaspora uvarum sp.MF1 is CCTCC NO: M 20232181. According to the compound fermentation method, after main fermentation of saccharomyces cerevisiae is completed, the MF1 strain is sequentially inoculated for secondary fermentation, so that aroma components of the mulberry fruit wine can be remarkably optimized, the proportion of alcohols and esters is generally increased, and the flavor of the mulberry fruit wine is improved; damascenone, 4-terpene alcohol, 2-undecylenal and other high-value characteristic aroma substances are more specifically increased, and the content of n-valeric acid, isovaleric acid and other bad flavor acids is reduced, so that the mulberry wine presents unique and harmonious composite flower and fruit aroma.

The utility model relates to the technical field of grape squeezing, in particular to a small automatic grape squeezing and juicing device which is characterized in that a supporting frame is fixedly connected to the top face of a base, two stand columns and a cross beam form an n shape, a collecting barrel is connected to the top face of the base, and a filter plate is fixedly connected to the middles of the two stand columns and arranged above the collecting barrel; the pressing barrel is connected to the top face of the filter plate, the cylinder is fixedly connected to the top face of the beam, a cylinder piston rod penetrates through the beam, and the pressing plate is fixedly connected to the end, away from the cylinder, of the cylinder piston rod and slidably connected into the pressing barrel. After grape fruits are squeezed through the pressing plate, grape skins and grape seeds of squeezed grape juice can be filtered through the filter plate, residues of the grape juice are filtered for the second time through the filter screen after the grape juice is filtered for the first time through the filter plate, and therefore the purity of the grape juice is improved, and the grape juice squeezing device is simple in structure and convenient to operate. The device is convenient to use, high in working efficiency and worthy of popularization.

According to the Shatian pomelo mixed juice beverage and the preparation method thereof, apple juice, pear juice, grape juice, pineapple juice, strawberry juice and green plum juice are added into Shatian pomelo juice, so that the flavor deficiency caused by lack of ester flavor substances in single Shatian pomelo juice is improved, and the enzymolysis juicing rate of the mixed juice is increased by utilizing the low pH value of the added juice; meanwhile, the added fruit juice contains a large amount of citric acid, so that the stability of the mixed fruit juice can be maintained, and browning of the fruit juice is inhibited.

The invention discloses a preparation method of grape wine with high anthocyanin content, and belongs to the technical field of grape wine. The method is used for solving the technical problems of high heavy metal content and low anthocyanin content of the added grape skin in the wine brewing process. The invention relates to a preparation method of wine with high anthocyanin content, which comprises the following steps: synthesizing mesoporous ferroferric oxide inorganic microspheres by adopting a hydrothermal method, and introducing a resin-like structure into the inorganic microspheres to synthesize a hybrid adsorbent with high heavy metal ion adsorption efficiency. Preparing an anthocyanin extracting solution from the grape skin powder; adsorbing the anthocyanin extracting solution by adopting a hybrid adsorbent to obtain an anthocyanin concentrated solution; the composite anthocyanidin microcapsule is synthesized by using surfactant modified dextrin as a wall material and an anthocyanidin concentrated solution as a core material. And blending the adsorbed grape juice, grape skin composite microcapsules, pectinase and saccharomycetes, introducing sulfur dioxide gas, and carrying out culture fermentation to obtain the grape wine with high anthocyanin content.

The invention provides application of cellulose nanofibers extracted from bean dreg residues as a thickening agent, and particularly relates to application of the cellulose nanofibers extracted from the bean dreg residues as a beverage thickening agent in the food field. The bean dreg cellulose nanofiber disclosed by the invention is added into liquids needing to be thickened, such as grape juice, coconut juice and yellow peach juice, so that an excellent thickening effect can be realized, and the bean dreg cellulose nanofiber has the characteristics of environment friendliness, sustainability, safety, sanitation, simplicity in operation and good stability.

This invention provides a processing method for grape leaf fruit tea, specifically including the following steps: Step 1, preparing grape tea leaves; Step 2, preparing grape juice; Step 3, preparing traditional Chinese medicine extract; Step 4, preparing grape leaf fruit tea by thoroughly mixing and heating the grape juice and traditional Chinese medicine extract, then adding the grape tea leaves, continuing heating, filtering out the residue, and cooling the filtrate to room temperature to obtain grape leaf fruit tea. This invention uses grapes and grape leaves as raw materials for fruit tea, adding traditional Chinese medicine extract for preparation, to develop a green and healthy compound fruit tea beverage. By using grape leaves, grapes, traditional Chinese medicine, and other materials, this invention, through the combination of fruit and traditional Chinese medicine, enables the fruit tea to have effects such as enhancing antibodies, promoting metabolism, aiding digestion, relieving hangovers, and anti-oxidation, and also solves the problem that grape leaves are not suitable for excessive consumption by people with weak spleen and stomach.

A method for screening saccharomyces cerevisiae from grapes comprises the following steps: S1, sample pretreatment: taking a grape sample, removing stems, and crushing to obtain a grape solid-liquid mixture; s2, enrichment culture: inoculating the grape solid-liquid mixture into a simulated grape juice culture medium to complete yeast enrichment; s3, separation and purification: carrying out gradient dilution on the enriched bacterial liquid, coating a WL solid culture medium with the diluted bacterial liquid, and carrying out inverted culture; s4, primary screening: inoculating the purified strains into a simulated grape juice culture medium containing Dunaliella tubules for culturing, and screening out strains with good cohesiveness and high fermentation activity; s5, secondary screening: respectively inoculating strains obtained by primary screening into high-glucose, high-ethanol and high-SO2 stress culture media with different concentrations for culturing, and screening out strains with strong tolerance. Two high-performance saccharomyces cerevisiae strains are separated and screened from grapes, and the saccharomyces cerevisiae strains have the advantages of being good in cohesiveness, early in fermentation, fast in gas production, long in fermentation peak duration and the like.

The invention discloses a method for integrally extracting active ingredients in vitis davidii and application of the active ingredients. According to the method, the contents of total polyphenols, total flavonoids and total proanthocyanidins in vitis davidii juice, seeds and residues are measured, and the availability of vitis davidii resources is discussed. Results show that part of the extract has certain DPPH (1, 1-diphenyl-2-picrylhydrazyl) removing capacity and tyrosinase inhibiting capacity and can relieve H2O2-induced LO2 cell damage. The invention also accidentally discovers that the 95% ethanol elution part of the vitis davidii juice has obvious toxicity to Hepg2 cells in a range of 150-600mu g / ml, namely, the vitis davidii juice has an obvious anti-liver cancer effect. The discovery of the invention can break through the bottleneck of existing anticancer activity, and provides a new strategy for targeted therapy of liver cancer. Overall processing and utilization of the vitis davidii can be achieved, and reference is provided for quality evaluation and comprehensive development and utilization of the vitis davidii.

The invention relates to the technical field of food, and discloses a blueberry solid beverage and a preparation method thereof, and the blueberry solid beverage comprises sucralose, vitamin C powder, citric acid monohydrate, maltodextrin, grape juice powder, a cherry powder extract, a blackberry powder extract, blueberry fruit powder, raspberry powder, a raspberry powder extract, a blueberry powder extract, blueberry essence powder, DL malic acid and resistant dextrin. The method comprises the following steps: cleaning blueberry fruits, crushing the cleaned blueberry fruits, soaking the crushed blueberry fruits in acid water, carrying out extraction, coarse filtration, microfiltration, reverse osmosis membrane separation, separation, concentration and adsorption elution, and carrying out separation and concentration on the collected eluent through a reverse osmosis membrane device to obtain a purer and higher-concentration blueberry extract; carrying out spray drying on the concentrated eluent, and converting the concentrated eluent into a powdery blueberry extract; and then sequentially mixing, sieving and carrying out strong magnetic iron removal, and packaging and storing the dried blueberry extract to finish the preparation.

The invention discloses a brewing process of Prunus persica Pall Red liqueur wine. The invention relates to a brewing process of Prunus persica Red liqueur wine, which comprises the following steps: raw material selection: selecting Prunus persica Red grapes and distilled alcohol as raw materials, the distilled alcohol being brandy made by wine distillation; the selected Pinellia tenuiflora needs to meet the following acceptance standards: the sugar degree is greater than 23 degrees Brix, the acidity is greater than 5g / L, the pH value is less than 3.7, the appearance integrity is greater than or equal to 95, and the hygienic index TVC is less than 1 * 10 CFU / mL. According to the brewing process of the Liulong Pinyin liqueur wine provided by the invention, a set of Liulong Pinyin grape-based intelligent brewing process system of the liqueur wine is researched and developed through innovation of a product brewing technology, flavor optimization, nutrition retention and large-scale production are realized, the Liulong Pinyin grape variety is adopted in the process, and in the fermentation stage of the Liulong Pinyin grape juice, the original flavor of the Liulong Pinyin grape juice is improved; brandy obtained by distilling grape base liquor is added to terminate fermentation, the wine with unique taste is brewed, and brand-new liqueur drinking experience is brought to consumers.

The utility model relates to the technical field of fermented wine storage, and discloses a fermented wine storage device which comprises a storage tank, a tank opening is formed in the storage tank, a butt joint round frame is inserted into the tank opening, and a bottom frame is fixedly installed on the inner wall of the bottom side of the butt joint round frame. The cross section of the bottom frame is of a trapezoidal structure, a plurality of filter screens are arranged in the butt joint round frame and distributed in a circumferential array mode, a side frame is fixedly installed on one side of the storage tank, a movable groove is formed in the side frame, a movable disc is movably installed in the movable groove, and the movable disc is fixedly installed on one side of the storage tank. According to the grape storage tank, the butt joint round frame and the bottom frame are movably connected to the tank opening of the storage tank in an inserted mode, the electric push rod drives the extrusion disc to extrude grapes on the bottom frame downwards, and therefore the situation that the extrusion disc directly extrudes the filter screen, and the filter screen is extruded to be broken is avoided; meanwhile, the squeezed grape juice falls into the storage tank through a plurality of filter screens.

The invention relates to a grape fermentation filtrate as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) mixing grape juice with a compound enzyme, carrying out an enzymolysis reaction to obtain an enzymolysis product, and carrying out ultrasonic extraction on the enzymolysis product to obtain a grape extract; (2) mixing the grape extract with a fermentation culture medium, inoculating a fermentation strain, and carrying out fermentation culture to obtain fermentation liquor; centrifuging and filtering the fermentation liquid, and collecting filtrate to obtain grape fermentation filtrate; the compound enzyme in the step (1) comprises beta-glucosidase, laccase, pectinase and cellulase. The grape fermentation filtrate prepared by the method has multiple skin care effects, can improve the free radical scavenging rate and maintain skin redox balance, and also has skin brightening and anti-aging effects.