140 results about "Grape juices" patented technology

The utility model relates to the technical field of grape juice processing, in particular to a grape pulping and winnowing device which comprises a screening box with an opening in the top face, a cleaning mechanism is arranged on the top face of the screening box, a vibration mechanism is arranged in the screening box, and L-shaped supporting blocks are fixedly connected to the two sides of the top ends of the two opposite side faces of the screening box. A feeding hopper communicating with the interior of the screening box is fixedly connected to one side face of the screening box, an L-shaped plate is fixedly connected between the two opposite side faces of the interior of the screening box, and a plurality of fans are fixed to the side face, corresponding to an opening of the screening box, of the L-shaped plate at equal intervals. According to the utility model, the plurality of fans are arranged below the screen, impurities can be adsorbed on the conveying belt under the action of the air suction pump and the plurality of fans, and small-particle grapes are prevented from being blown into the collecting bin along with the impurities, so that the small-particle grapes do not need to be picked out from the impurities by special personnel; and the working intensity of workers can be reduced.

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.

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.

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 a preparation process of a novel Danfit sparkling grape juice, and belongs to the technical field of grape juice preparation. Fully mature, brightly colored, non-rotten and pesticide-free Danfit grape fruits are selected, rinsed in clean water, dried and then the fruit stems are removed; the grapes are crushed after being quickly frozen at low temperature, and the pulp after low-temperature immersion is squeezed using a press to make all the juice flow out; the squeezed juice is first filtered with a filter screen, then put into a sterilized container, a clarifier is added, and naturally clarified at low temperature; the upper clarified liquid is taken and finely filtered through a modified microfiltration membrane; the sugar-acid ratio of the grape juice is adjusted and then homogenized, and then rapidly cooled after ultra-high temperature instantaneous sterilization; the sterilized grape juice is cooled and added to a soda mixer, filled with carbon dioxide, and then poured into a sterilized glass bottle, and sealed and packaged; the novel Danfit sparkling grape juice prepared by the invention contains a high level of proanthocyanidins.

The present invention relates to the technical field of microorganisms. Provided are Hanseniaspora uvarum and the use thereof. The Hanseniaspora uvarum ZS02 is deposited in the China General Microbiological Culture Collection Center with a deposit number of CGMCC NO. 26056. The Hanseniaspora uvarum is used in the fermentation process of Pyrus ussuriensis Maxim fruit juice for the first time, which provides a valuable strain resource for the technical field of fruit juice processing. Moreover, the use of the Hanseniaspora uvarum in the fermentation of Pyrus ussuriensis Maxim can reduce the sugar content in the Pyrus ussuriensis Maxim fruit juice. In addition, the obtained fermentation liquid of Pyrus ussuriensis Maxim has good free-radical scavenging capacity, has the effects of protecting the skin barrier, repairing damage to the skin barrier, resisting aging and tightening the skin, and can reduce inflammatory responses.

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.

The invention relates to a composition for resisting and repairing light damage and application of the composition in skin care, and belongs to the technical field of cosmetics. According to the composition, the problem of light damage is solved from multiple dimensions for the first time, the composition comprises the lactobacillus / grape juice extract, the tetrahydromethylpyrimidine carboxylic acid, the glucosyl hesperidin, the adenosine and the eryngium maritimum callus culture filtrate, and all the active ingredients supplement one another and have a synergistic effect, so that the composition can resist the light damage, and meanwhile, the effect of resisting the light damage is achieved. The composition has the advantages of being capable of improving the skin repair capacity, improving the pigmentation problem caused by light injury, strengthening the skin barrier, effectively resisting external infringement and providing a mild solution for people suffering from sensitive skin and light injury troubles.

The utility model relates to the technical field of wine, in particular to squeezing equipment for producing wine, which comprises a mounting box, the cutting structure is used for cutting the grape raw materials fed into the mounting box; the grape raw materials are squeezed and juiced through the squeezing structure, and a plurality of discharging holes are formed in the bottom end of the mounting box; the squeezed grape raw materials are collected through the collecting structure; according to the device, grape raw materials are treated in sequence through a cutting structure and an extruding structure which are mounted in a mounting box, a rotating motor drives a plurality of cutting blades to rotate so that the cutting blades can cut the rounded grape raw materials, the subsequent squeezing efficiency is improved, a plurality of pushing plates are pushed to move through an extruding motor, and the grape raw materials are squeezed through the pushing plates. And after squeezed grape juice and impurities are discharged out of the mounting box through a plurality of discharging holes, the squeezed grape juice and impurities are collected through a collecting groove and filtered through a filter screen.

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 provides a preparation method of grape vinegar and the grape vinegar, and the preparation method of the grape vinegar comprises the following steps: carrying out liquefaction treatment and saccharification treatment on raisins to prepare grape juice sweet mash; carrying out enzymolysis treatment on the grape juice converted mash; carrying out alcoholic fermentation on the grape juice converted mash subjected to enzymolysis treatment by adopting a compound strain to prepare grape wine mash; wherein the composite strains comprise wine yeast and lactic acid bacteria, and the lactic acid bacteria comprise lactobacillus rhamnosus and / or lactobacillus plantarum; carrying out solid-liquid separation on the wine mash to prepare wine clear liquid; carrying out liquid submerged fermentation on the wine clear liquid by adopting acetic bacteria to prepare grape raw vinegar; wherein the acetic bacteria comprise acetobacter pasteurianus ZC501; and carrying out after-ripening treatment on the original grape vinegar by adopting an oak barrel to prepare the grape vinegar. The content of non-volatile acid and the content of total ester in the prepared grape vinegar are obviously increased, the flavor is obviously improved, the oak aroma is obvious, the whole aroma is rich, and the color is amber.

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 relates to the field of microorganisms, and discloses saccharomycetes, a microbial agent and application of the saccharomycetes and the microbial agent in improving the flavor and / or quality stability of wine. The saccharomycetes are Saccharomyces cerevisiae with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.30497, and the saccharomycetes are saccharomyces cerevisiae with the preservation number of CGMCC NO.30497; the saccharomycetes are Hanseniaspora uvarium with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.30499, or the saccharomycetes are Hanseniaspora uvarium with the preservation number of CGMCC NO.30499. The yeast provided by the invention can effectively improve the flavor and quality stability of wine when applied to wine fermentation.

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.