82 results about "Grape juices" patented technology

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 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 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.

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.

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 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.

1. Name of the product in this design: Packaging bottle (PulePule non-alcoholic sparkling series grape juice beverage). 2. Purpose of this design: for use in packaging bottles. 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.

The invention relates to a method for improving the stability and efficiency of glucose oxidase (GOD) in a grape juice or acid environment, sodium alginate A is selected to individually encapsulate GOD, the stability and catalytic efficiency of GOD in an environment with the pH value of 3.6-4.0 are remarkably improved, the encapsulation efficiency is the highest, and the GOD can be used for preparing the grape juice or acid environment. When the sodium alginate A gel microspheres are applied to grape juice, the comprehensive effect of reducing glucose is better than that of sodium alginate B and C; sodium alginate A and sodium alginate B are combined according to a specific ratio in an improved manner, and other conditions are cooperated, so that the optimal pH range is expanded from 3.6-4.0 to 3.0-4.0, the application range is increased by 3.0-3.6, the catalytic activity is kept at 10-25 DEG C, the glucose reduction effect of the sodium alginate A + B group is better, and the method has important significance in coping with natural grape juice with different pH values in actual production. The GOD gel microspheres continuously catalyze glucose conversion in the natural grape juice to generate gluconic acid which can regulate the acidity of the juice and improve the taste of the grape wine. The GOD gel microspheres have good mechanical strength and operation stability.

The application provides a grape juice enzyme fermentation method and application, and relates to the technical field of fermentation.The grape juice enzyme fermentation method provided by the application comprises the following steps: inoculating fermentation bacteria in a culture medium containing grape juice to perform fermentation, and preparing grape juice enzyme; the fermentation bacteria comprise lactobacillus plantarum Zhang-LL and kloeckera apiculata M3; the preservation number of the lactobacillus plantarum Zhang-LL is CGMCC No.6936; and the preservation number of the kloeckera apiculata M3 is CGMCC No.1811.The fermentation method uses the lactobacillus plantarum Zhang-LL and the kloeckera apiculata M3 fermentation bacteria, and through the synergistic cooperation of the two, the fermentation time is shortened, and a high viable cell count can be achieved; the grape juice enzyme can be significantly improved in terms of antioxidant property and total protease activity; and the application provides a theoretical basis for industrialized preparation of grape enzyme and subsequent research and development of multifunctional products.

1. The name of the design product: packaging bottle (dealcoholized red grape juice A). 2. The use of the design product: used for containing dealcoholized red grape juice. 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 view.

The utility model discloses a wine grape skin residue separating squeezer, which relates to the technical field of grape squeezing and comprises a box body, a filtering mechanism used for filtering grape skin residues is arranged on the inner side of the box body and below a crushing mechanism, the filtering mechanism comprises a filtering frame, a filtering screen is arranged on the inner side of the filtering frame, and two supporting columns are fixedly arranged on the outer side walls of the two sides of the filtering frame. The four supporting columns penetrate through the side wall of the box body in a sliding mode and are fixedly provided with two supporting plates, two L-shaped plates are fixedly arranged at the bottoms of the two supporting plates, the four L-shaped plates penetrate through the side wall of the box body in a sliding mode and are fixedly provided with mounting plates, vibration motors are fixedly arranged at the bottoms of the mounting plates, and a collecting box is fixedly arranged at the position, located below the filtering mechanism, of the inner side of the box body. A discharging pipe is fixedly arranged at the bottom of the collecting box. The filter frame drives the filter screen to vibrate left and right so that the grape pomace moves, the grape pomace moves to avoid blocking filter holes of the filter screen, the filter speed of the filter screen is prevented from being reduced, and the grape juice separation efficiency is effectively guaranteed.

1. Name of the product in this design: Bottle Label (Grape Juice). 2. Purpose of this design: For use as a label on packaging bottles. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. This design is a two-dimensional product, and the left view, right view, top view, and bottom view are omitted.

The invention belongs to the technical field of wine brewing, and particularly relates to flavor compound coffee liqueur and a preparation method thereof. The preparation method comprises the following steps: firstly, fermenting Xiamangsen grape juice until the residual sugar content is 60-80g / L, terminating the fermentation by using brandy to obtain Xiamangsen wine liquid, blending the Xiamangsen wine liquid with Caudatus wine liquid, and storing at a specified temperature for 20-50 days to obtain base wine; then adding coffee powder into the base wine, and performing cold soaking for a specified time to obtain a composite wine liquid; and finally, ageing, clarifying, fining, freezing and filtering the composite wine liquid, and then carrying out sterile filling, so as to obtain the flavor composite coffee liqueur. The method comprises the following steps: fermenting Xiamangsen grape juice until the residual sugar content is 60-80g / L, adopting two sweet wines, namely Chardonnay and fermented Xiamangsen, as base wines, and effectively neutralizing the bitter taste of coffee by utilizing the naturally retained residual sugar of the Chardonnay and the fermented Xiamangsen. Proper cold dipping extraction parameters and mode ensure that the flavor is richer and mellower, and the bitter taste of the coffee is in a good balance range.

This invention discloses a method for enhancing the flavor of wine using a compound yeast, relating to the field of wine fermentation and flavor improvement technology. The method includes the following steps: preparation of raw grape juice, screening and preparation of suitable yeast strains, addition of auxiliary materials, selection of inoculation method, and control of fermentation conditions. Non-brewing yeast and brewing yeast are inoculated in a specific ratio. Yeast nutrients are obtained through a specific preparation process and added in two stages to maintain yeast activity. After fermentation, a low-temperature stabilization treatment is performed to optimize the wine's flavor. This invention can significantly enhance the fruit, floral, ester, and terpene content of wine, reduce the content of high-alcohol and volatile acid content, and improve taste and structure.

The utility model discloses a continuous peel residue cleaning tank car structure for wine production, which comprises a tank car juice receiving car body, the inner side of the tank car juice receiving car body is fixedly connected with an arc-shaped filter screen, one end of the tank car juice receiving car body is provided with a driving motor through a support, and a shaft of the driving motor is sleeved with a first belt and a second belt. One end of the brush roller is connected with the second belt pulley, one end of the second belt pulley is in transmission connection with a driving motor, a peel residue receiving plate is arranged at the bottom end of the arc-shaped filter screen, and one end of the peel residue receiving plate penetrates through the tank car juice receiving car body and is located on the outer wall of the tank car juice receiving car body; one end of the tank car juice receiving car body is connected with a feeding port which is located at the top end of the arc-shaped filter screen, and the bottom of the peel residue receiving plate is movably connected with a bottom plate. According to the device, solid-liquid separation of grape pomace and liquid can be realized, grape juice in the pomace is effectively reduced, the cost is reduced, and the quality of the grape juice is improved.

The invention relates to the technical field of brewing of low-degree sweet white wine, and discloses a brewing process of low-degree sweet white wine, high-acid varieties and medium-sugar varieties are matched for mixed brewing, and accurate harvesting is carried out; selecting and cleaning the picked grapes, sequentially adding the grapes into an air bag squeezer according to the proportion, squeezing, introducing grape juice into a stainless steel fermentation tank, adding pectinase and bentonite, and removing pulp residues and suspended matters by a flotation method; according to the brewing technology of the low-degree sweet white wine, through a combined technology of low-temperature temperature-controlled fermentation and membrane separation dealcoholization, the alcoholic strength can be stably controlled to be 5-6% vol, the residual sugar is kept to be 50-60 g / L, the problem that the sugar degree and the alcoholic strength are unbalanced in a traditional technology is solved, and the product consistency is remarkably improved; through low-temperature fermentation and nanofiltration membrane dealcoholization, the retention rate of aroma substances can be greater than or equal to 90%, and is improved by 30% or above compared with that of a traditional distillation dealcoholization process; the wine is endowed with composite aroma through multi-variety mixed brewing and oak sheet aroma enhancement, so that the flavor is prevented from being boring, and the variety typicality is highlighted.

The technical problem of the present invention is to provide a new use of grape pericarp in order to effectively utilize waste grape juice residue. As a solution, it has been found that grape pericarp has an effect of inhibiting an increase in the amount of moisture loss in the skin, thereby completing the skin moisturizer of the present invention.

To provide a novel use of grape skin for the effective use of grape juice residue to be discarded.SOLUTION: A skin moisturizer of the invention has been completed by finding the fact that grape skin has effects of inhibiting an increase in transepidermal water loss.SELECTED DRAWING: None