48 results about "Grape juices" patented technology

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 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 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.

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 provides a plant lactobacillus capable of producing lactic acid and beta-glucosidase at high yield and application thereof, and belongs to the technical field of microbial fermentation. According to the lactobacillus plantarum HW-3, the lactobacillus plantarum HW-3 is screened from grape mash in the middle and later periods of natural fermentation in the Hexi Corridor production area in Gansu Province, the lactobacillus plantarum HW-3 is better than a commercial strain WCFS1 in lactic acid production capacity, meanwhile, the lactobacillus plantarum HW-3 has high beta-glucosidase activity, when the lactobacillus plantarum HW-3 is inoculated into grape juice for fermentation, the good flower and fruit aroma capacity of a fermented product can be improved, and the yield of the fermented product is increased. The sensory evaluation acceptability is higher; the strain not only can better adapt to the characteristics of raw materials and improve the fermentation efficiency and flavor expression, but also can show the flavor potential of special fruits and vegetables in China, endows products with regional characteristics and unique styles, and has important strategic significance for promoting the high-quality and special development of the fermented fruit and vegetable beverage industry in China.

The application provides a preparation method of fermented woodnag grape juice and belongs to the field of microbial engineering and fermentation. The preparation method comprises the following steps: beating and enzymolysis of woodnag grapes, fermentation of supernatant 1, and obtaining fermented woodnag grape juice. According to the characteristics of woodnag grapes and the functional requirements of the product, a combination of lactic acid bacteria strains with high yield of extracellular polysaccharide and strong antioxidant and cholesterol-lowering functions is screened, so that the yield of extracellular polysaccharide of the fermentation product is significantly improved, the antioxidant capacity is improved, and the content of bioactive substances is also improved, so that the synergistic nutritional advantages of woodnag grapes and lactic acid bacteria are fully exerted.

To provide a packaged beverage that can suppress the spoilage odor of beverages containing insoluble solids. [Solution] The packaged beverage contains (A) insoluble solids and (B) fruit wine and / or grape juice made from grapes.

The present application belongs to the field of genetic engineering and microbial fermentation technology, and particularly relates to a construction method of a high-glycerol yeast strain and application thereof. The present application precisely predicts a key active site I184 of glycerol-3-phosphate dehydrogenase by a strategy combining rational design and scarless editing, and realizes site-specific scarless mutation of I184L in an industrial Saccharomyces cerevisiae by using CRISPR-Cas9 technology and homologous recombination, and successfully constructs an engineering strain G410-M184 strain. In grape juice fermentation, the glycerol yield of the mutant strain is significantly improved by about 45%-51% compared with the original strain. At the same time, the basic fermentation performance, growth rate and aroma spectrum of the strain are not adversely affected, and the excellent fermentation characteristics are completely retained. Therefore, the high-glycerol yeast strain constructed by the present application is particularly suitable for the brewing of grape wine and other fruit wine, can effectively enhance the roundness and fullness of the product, improve the quality, and has important industrial application value.

The fermentation tank is designed for fermenting grape must. The tank consists of a cylinder (1) with a top-mounted bottom (2), which features an inspection hatch with a cover (3).The cylinder also has a sloped bottom (4) and is made of stainless steel. There is a side access hatch (5) above the bottom. A temperature sensor (6) and a test valve are mounted on the wall of the cylinder (1). A pressure sensor (10) is mounted on the sloped bottom (4), and a radar sensor (9) is located on the upper bottom (2). A refractometer (7) is mounted on the cylinder wall. On the outside of the cylinder, there are thermocouples-an upper one (12) and a lower one (13)-enclosed by a common stainless steel casing (15). On the outside of the cylinder, there is a circulating pipe system (16) connecting the interior of the cylinder (1) above the sloped bottom (4) with the interior of the cylinder (1) below the upper bottom (2) via a pump (19) and a propeller-type irrigation device (24) located below the inspection hatch with a cover (3)

1. The name of the design product: beverage bottle (308M arbutus juice-orange juice-grape juice-sour cherry juice). 2. The use of the design product: the design product is used for containing beverage. 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: design 1 front view. 5. Design 1 is designated as the basic design. 6. Other circumstances that need to be explained: design 2, design 3, design 4 are similar designs of design 1.

1. The name of the design product: label (special large cellar grape juice soda 500-PET). 2. The use of the design product: packaging bottle label. 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: front view. 5. The back of the design product is not easily visible or invisible during use, so the rear view is omitted; the design product is a flat product, so the left and right and pitch views are omitted.

The invention discloses hansenula polymorpha var. Uvarum and application thereof. The preservation number of the hansenula polymorpha var. Uvarum CJ2 is CGMCC (China General Microbiological Culture Collection Center): 34391; the hansenula polymorpha CJ2 provided by the invention has good fermentation capacity, low H2S yield, good alcohol production capacity and ester production capacity, and can tolerate 35% glucose concentration, 250mg / L SO2 concentration, 2.9 pH value, 12% ethanol concentration and 10 DEG C temperature; good activity of producing glycosidase, protease and esterase is achieved; the content of malic acid and tartaric acid in the longan dry white wine fermented by hansenula polymorpha CJ2 is relatively low, and the acerbity and hardness taste of the wine is reduced.

The invention discloses a compound fruit fermented beverage and a preparation method thereof. The compound fermented fruit is prepared by fermenting fruits with a compound fermentation inoculant, and the fermentation inoculant comprises pichia pastoris, hansenula uvarum, candida albicans and pediococcus pentosaceus. According to the method, the red Fuji apples and the snowflake pears are subjected to compound fermentation by adopting the pichia pastoris and the hansenula polymorpha, so that the content of gamma-aminobutyric acid in the fermented beverage is increased; candida albicans and pediococcus pentosaceus are adopted to perform compound fermentation on red-skin white-pulp pitaya and bayberry, so that the content of amino acid nitrogen and succinic acid in the fermented beverage is increased; candida albicans and pediococcus pentosaceus are adopted for compound fermentation of Sanuary red litchis and synsepalum dulcificum fruits, and the content of ferulic acid in the fermented beverage is increased.

The present application relates to a kind of compositions for resisting and repairing photo-damage and its application in skin care, belong to the field of cosmetics.The present application first proposes to solve the problem of photo-damage from multiple dimensions, the composition described in the present application includes lactobacillus / grape juice extract, tetrahydro methyl pyrimidine carboxylic acid, glucosyl hesperidin, adenosine, helianthus spadiceus callus culture filtrate, each active ingredient complements each other, synergistic effect, so that it can resist photo-damage, improve skin repair ability, improve the problem of pigmentation caused by photo-damage, also can strengthen skin barrier, effectively resist external invasion, provide a mild solution for people with sensitive skin and troubled by photo-damage.

The application discloses a compound tea-flavored grape wine based on tea and grape juice synergistic fermentation and a preparation method thereof, and belongs to the technical field of food fermentation engineering. The method aims at solving the problem of traditional tea wine flavor fragmentation. The method comprises the following steps: preparing a modified tannase compound and a protein phytic acid mixture, mixing tea and grape juice, and then synergistically fermenting the tea and grape juice, wherein, in the fermentation process, the modified tannase is used to hydrolyze ester-type catechins to reduce bitterness and promote flavor integration; after the fermentation is completed, the protein phytic acid mixture is added to chelate iron ions and adsorb colloidal particles; and finally, the product wine is obtained through multi-stage clarification. Through the above technical scheme, the flavor coordination and physicochemical stability of tea wine are improved, the fusion of tea aroma and fruit aroma is realized, the flavor coordination and wine body stability are improved, no essence or traditional Chinese medicinal materials need to be added, and the product quality and production efficiency are improved.

The utility model relates to the technical field of grape wine production, in particular to a grape wine self-fermentation production device which comprises a heat preservation barrel, a temperature control mechanism, a stirring assembly and a floating type circulation propelling assembly, a fermentation tank is arranged in the heat preservation barrel, a tank cover is arranged on the fermentation tank, and a separation discharging mechanism is arranged at the bottom of the fermentation tank; the temperature control mechanism is arranged on the heat preservation barrel; the stirring assembly is arranged in the fermentation tank, and the stirring assembly stirs raw materials in a working state and sequentially scrapes and cleans the inner wall of the fermentation tank; the floating type circulating propulsion assembly is arranged in the fermentation tank and movably connected with the tank cover, and the floating type circulating propulsion assembly is linked with the stirring assembly. Floating objects on the upper layer of raw materials are pressed into wine liquid through the stirring assembly and the floating type circulation propelling assembly, it is ensured that grape skin makes full contact with grape juice, fermentation is promoted, and opening and closing of an outlet of the fermentation tank, filtering of the grape juice and residue discharging are achieved through the arrangement of the separating and discharging mechanism.

The present invention relates to a process for preparing verjuice comprising the following successive steps: a) destemming and crushing of grapes harvested before ripening, having a percentage of veraison between 30 and 90%, b) pressing of said grapes to obtain a must, one of the steps (a) or (b) or both being carried out in the presence of at least one pectolytic enzyme E1, c) clarification of said must in the presence of at least one pectolytic enzyme E2, and d) bottling and pasteurizing the verjuice obtained.