405 results about "Grape wine" patented technology

The invention relates to ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof. The ice wine yeast is yeast (Saccharomyces cerevisiae) YSL16010, and the bacterial strain has been preserved in China General Microbiological Culture Collection Center on April 18, 2016, with a preservation number of CGMCC No.12349. The bacterial strain YSL16010 is obtained by separating and screening Vidal grapes from a Huanren producing area of Liaoning at a temperature of 16 DEG C in a natural fermentation process, and the ice wine wine-making yeast having good making characteristics and highly producing esters is obtained through a series of screening and identifications and small pilot scale fermentation. The ice wine wine-making yeast YSL1610 highly producing esters is used for fermenting and producing ice wine, so that the yield of volatile acid is effectively controlled while the standards of the grape wine producing countries can be met, and therefore, the content of aromatic compounds such as esters is remarkably increased. The bacterial strain can be applied to ice wine brewing industry, and can play an important role in improving the quality of the ice wine and bringing advantages of the grape producing areas into play.

The invention relates to the technical field of wine brewing process informatization, in particular to an informatization management system and method for a high-quality wine brewing process, and the system comprises a data collection module which collects multi-source data, and specifically and quantitatively detects the concentration of saccharomyces cerevisiae through a quantitative PCR technology; the data communication module is used for filtering and cleaning the multi-source data, dynamically adjusting the sampling frequency according to the brewing stage and then encrypting and uploading the multi-source data; the cloud service management module is used for storing data and process parameters in a classified manner by adopting a hybrid architecture, analyzing a trend through a time sequence prediction model, executing graded early warning based on an HACCP principle and a parameter deviation degree, and generating an adjustment suggestion in combination with a process knowledge graph; and the user interaction module provides man-machine interaction and receives a user instruction. Through informatization management of the whole wine brewing process, the consistency of product quality, the refinement level of production management and the real-time prevention and control capability of quality safety risks can be improved.

The present invention relates to a process for producing a probiotic powder from grape marc, comprising the steps of: a) mixing 75-85% of grape marc and 15-25% of an inoculum, said inoculum consisting of Lactobacillus casei 431 and Bifidobacterium BB12; b) keeping the mixture from step a) under aseptic conditions for a time interval in the range of 24-168 hours; c) drying the mixture from step b) at a temperature in the range of 60-65°C until it reaches a constant weight; and d) grinding the dry mixture from step c). The invention pertains to the field of production of probiotic products.

This invention discloses a grape seed protein peptide with ACE inhibitory activity and its preparation method, belonging to the field of comprehensive utilization of wine fermentation by-products. This invention provides a grape seed protein peptide with ACE inhibitory activity, wherein the grape seed protein peptide is FFYPL, SGMFPFP, or WFFPGPR. The grape seed protein peptide of this invention can be used in pharmaceuticals; it has broad application prospects in the pharmaceutical field as a preventive or adjunctive treatment for patients with hypertension, or those with obesity, cardiovascular and cerebrovascular diseases, and other chronic metabolic disorders.

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 utility model relates to the technical field of wine brewing, and discloses a wine brewing device which is characterized in that the top of a base is fixedly connected with a fermentation tank, the outer side of the fermentation tank is fixedly connected with a cooling cavity, the top of the fermentation tank is fixedly connected with a sealing groove, a sealing ring is clamped in the sealing groove, and the top of the sealing ring is fixedly connected with a tank cover; the bottom of the tank cover is fixedly connected with a pressing block, the top of the tank cover is fixedly connected with a multi-section hydraulic rod, the top of the multi-section hydraulic rod is fixedly connected with a connecting block, the bottom of the connecting block is fixedly connected with a connecting rod, and the bottom of the connecting rod is fixedly connected with a filtering frame. The connecting rod can drive the filter frame to move upwards, the filter frame moves upwards to fish up impurities in the fermentation tank, so that wine liquid is separated from the impurities, and meanwhile, the filter frame is in contact and extrusion with the pressing block, so that the wine liquid in the impurities is extruded out, the working efficiency is improved, and the device is convenient for workers to use.

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 invention discloses a konjak ceramic wine bottle opening sealing film and a preparation method thereof, and belongs to the technical field of food contact materials. The invention provides a preparation method of a composite film with antibacterial performance, which comprises the following steps: dissolving gallic acid in water to obtain a film forming system, adding konjac glucomannan, corn starch and Tara gum into the system, stirring, adding glycerol, stirring to obtain a film coating solution, degassing the prepared film coating solution while the film coating solution is hot, and drying to obtain the composite film with antibacterial performance. Immediately and uniformly smearing the membrane liquid on the ceramic bottle opening; the method disclosed by the invention is particularly suitable for an environment-friendly sealing technology of a high-end ceramic wine container, and can be used for replacing a traditional plastic heat shrinkage film and paraffin sealing process.

An object of a system according to an embodiment is to propose wine that suits a user's preference and to easily perform a purchase procedure.SOLUTION: A system includes a collection unit, a reception unit, a proposal unit, and a cooperation unit. The collection unit collects information on wine. The reception unit inputs a preference of the user based on the information collected by the collection unit. The suggestion unit suggests wine that matches the preference of the user on the basis of the information input by the reception unit. The cooperation unit performs a purchase procedure when the wine proposed by the proposal unit is in stock.SELECTED DRAWING: Figure 1

A kit consisting of a septum and bodkin is provided for resealing liquid such as wine within a bottle having a neck and body. The septum, a resiliently deformable diaphragm, has an undeformed dimension substantially equal to an inner diameter of the body and is deformable to a dimension less than an inner diameter of the neck. The bodkin, an elongated rod, has a ramming end to deform and push the septum through the neck, and opposite the ramming end has a retrieving end to grasp and extrude the septum from the neck. Using the bodkin, the septum is placed against the surface of liquid and inner wall of the bottle to form an air-tight seal that can be broken using the bodkin or by rotating the bottle to a breakage angle. The septum can be extruded from the bottle using the retrieving end of the bodkin.

The method comprises the following steps: S1, pretreatment of raw materials: selecting frozen blueberries, unfreezing the frozen blueberries at normal temperature, manually crushing the unfrozen blueberries, determining the initial sugar degree of blueberry juice, and adding sucrose to adjust the sugar degree; selecting wine grape pomace, and storing at low temperature for later use; s2, enzymolysis and pomace addition: adding an enzymolysis agent into the blueberry juice with the adjusted sugar degree, wherein the addition amount of the enzymolysis agent is 0.2-0.3% of the mass of the blueberry juice, and carrying out enzymolysis treatment; then adding wine grape pomace; s3, alcoholic fermentation: adding activated grape wine active dry yeast into the treated blueberry juice, and fermenting in a constant-temperature and constant-humidity environment to obtain a wine body; and S4, clarification treatment: after the fermentation is ended, naturally clarifying the wine body in a normal-temperature dark environment, and removing precipitates until the wine body is clarified, thereby obtaining the blueberry wine with auxiliary color. Anthocyanin and phenolic substances in the wine grape pomace are precisely matched and interacted with original anthocyanin in the blueberry wine, so that efficient color supplementation of the blueberry wine is realized.

The utility model relates to the technical field of sewage treatment, in particular to a biofilm reactor sewage treatment device based on grape pomace, which comprises a liquid outlet mechanism, the bottom end of the liquid outlet mechanism vertically penetrates through the middle of the top of a cover plate, the bottom end of the cover plate covers the top opening of a reaction tank, a support column is arranged in the middle of the bottom of the reaction tank, and the bottom of the support column is provided with a water inlet. A water inlet mechanism transversely penetrates through one side of the supporting column, a distribution mechanism is inserted into the tail end of the water inlet mechanism, the reaction tank is filled with a grape pomace medium, and a medium updating mechanism is arranged on one side of the bottom of the reaction tank. According to the improved sewage treatment device, a grape pomace medium serves as a medium of a bio-membrane reactor, the adsorption and biodegradation functions can be provided, the sewage treatment cost is reduced, meanwhile, a closed-loop system for waste utilization and sewage treatment is integrated with all the components, and therefore in-situ resource recycling of grape wine production waste is achieved; the sewage treatment efficiency is optimized; and the recycling of irrigation water is supported.

There is described a wine supply system. The wine supply system generally has a tank in a source building, the tank containing wine; a plurality of ducts extending between the tank and a corresponding plurality of dispensing buildings remote from the source building and from one another, at least some wine being forcingly guided from the tank to the dispensing buildings via the plurality of ducts; and a temperature maintaining device disposed along the plurality of ducts outside of the source building and the plurality of dispensing buildings, the temperature maintaining device configured for at least one of heating and cooling the ducts to maintain the wine within a given temperature range.

The invention discloses a wine quality AI visual detection method, and relates to the technical field of wine quality detection. The method comprises the following steps: pretreating a wine sample; polarization spectrum images in different wave bands and different polarization directions are collected through a multispectral polarization imaging system and preprocessed; segmenting a microorganism region based on a polarization degree threshold, and extracting polarization spectrum feature vectors of microorganisms; extracting morphological feature vectors of the microorganisms; fusing the two feature vectors to construct a feature fusion matrix, and inputting the feature fusion matrix into an improved attention mechanism convolutional neural network model for training to obtain a wine quality AI detection model; after a sample to be detected is processed, the model is input to obtain a quality index predicted value, and quality grade judgment is achieved. According to the invention, the multispectral polarization imaging technology and microbial morphological characteristic analysis are combined, the anti-interference capability is strong, the detection precision and efficiency are high, the rapid, lossless and accurate detection of the wine quality is realized, and the practical value is high.

A device for refilling a final container with at least one wine or spirit, comprises a hollow body forming a reservoir, and, at or near a first end of the hollow body, separate first and second orifices which are in fluid communication with the reservoir. The first orifice is in fluid communication with the reservoir via a tube extending through the reservoir.

The invention provides a strain of pichia pastoris SIVE9110 and an application of the pichia pastoris SIVE9110 in Morisseria wine. The strain SIVE9110 is preserved in the China Center for Type Culture Collection (CCTCC for short) on September 17, 2025; the address is Wuhan University, Wuchang District, Wuhan City, Hubei Province; the postal code is 430072, and the preservation number is CCTCC (China Center For Type Culture Collection) NO: M 20252052; the Latin name is Pichia occidentalis, and the Latin name is Pichia occidentalis; the strain SIVE9110 and saccharomyces cerevisiae are sequentially fermented, so that the wind and soil characteristics of the maisseria wine can be highlighted; and the prepared maisseria wine is softer and mellow in mouth feel.

This product provides a cold-brew beverage bottle that can accommodate both loose leaf tea and tea bags, and combines high hygiene standards with a premium feel for use in the food and beverage industry. [Solution] This cold-brew beverage bottle 1 has a three-part screw-joint structure consisting of an upper cap 3, a body 2, and a bottom 4. An upper filter 6 for retaining loose tea leaves is placed at the joint between the upper cap 3 and the body 2, allowing the tea leaves to move freely within the internal space of the body for extraction. A lower filter 7 for retaining tea bags is fixed at the joint between the body 2 and the bottom 4 to prevent the tea bag from flying out when pouring. The dual-filter structure, which allows for the selective use of both filters, enables two types of extraction with a single bottle. The bottom 4 is designed with added weight to prevent the bottle from floating due to buoyancy even when the liquid content decreases when using a wine cooler. All parts are made of impact-resistant transparent synthetic resin and are dishwasher safe. The bottle has a shape similar to a wine bottle and a bottle neck diameter that conforms to wine standards.

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 belongs to the technical field of wine brewing, relates to a natural sweet wine low-sulfur brewing method for delaying white grapes until the white grapes turn red and then harvesting the white grapes, solves the health hidden danger and flavor defects caused by high-sulfur addition in the traditional sweet white wine process, and remarkably improves the flavor quality of the wine at the same time. According to the method, complete and healthy red (total anthocyanin content is greater than or equal to 5mg / kg) fruits are selected through artificial spike selection and grain selection, and the cardinal number of infectious microbes in raw materials is reduced; no commercial yeast is added, natural slow fermentation is achieved by means of microorganisms, and the finished product is good in flavor and quality; gallic acid, condensed tannin and hydrolyzed tannin with a ratio of 1: 1: 1 are compounded to prepare wine-brewing tannin, and the wine-brewing tannin and low-dose sulfur dioxide construct a synergistic system, so that the sulfur consumption of sulfur dioxide is greatly reduced, secondary fermentation of high-sugar wine liquid is prevented, and infectious microbes and wine body oxidation are effectively inhibited. The finished product biogenic amine, pesticide and heavy metal residues all meet the safety standard, mycotoxin is not detected, meanwhile, the original flavor of the wine body is prominent, the storage stability is good, and dual guarantee of health and quality is achieved.

A method for producing wine comprises dosing a flowing body of a wine product with a stream of bubbles of a gas mixture to promote aeration of the wine product during one or more stages of wine production, wherein the gas mixture comprises an inert sparging gas having between 03% and 10% by volume of oxygen (O2). A preferred system for aerating a wine product during the production of wine comprises a housing for receiving a flow of the wine product, the housing having an aeration treatment zone, a wine input port coupled to a proximal end of the aeration treatment zone, and a wine output port coupled to a distal end of the aeration treatment zone; a source of aeration gas; and, a gas introducer apparatus positioned within the aeration treatment zone and coupled to the source of aeration gas for introducing a stream of gas bubbles in the wine product as it flows through the aeration treatment zone to the wine output port, thereby to aerate the wine product.

The invention belongs to the technical field of pesticide residue detection, and particularly relates to a wine pesticide residue detection device which comprises a heat preservation box body, a drawer is arranged on the side wall of the heat preservation box body, a positioning ring is connected to the drawer, a detection cup is placed in the positioning ring, a lifting mechanism is arranged over the detection cup, and a cover body is arranged at the lifting end of the lifting mechanism. The cover body and the detection cup are correspondingly arranged, a quantitative dosing mechanism and a stirring mechanism are arranged on the cover body, the quantitative dosing mechanism comprises an injection assembly, an adjusting part and a driving assembly, the injection end of the injection assembly penetrates through the cover body and extends into the detection cup, the driving assembly drives the injection assembly to operate through the adjusting part, and the adjusting part is used for adjusting the liquid injection amount of the injection assembly; the stirring mechanism is used for mixing the detection liquid medicine in the detection cup with the grape wine. According to the invention, the accuracy, repeatability and efficiency of detection are obviously improved.

The invention provides a wine fermentation temperature intelligent monitoring and adjusting method, system, equipment and medium, and belongs to the technical field of wine fermentation. Information is configured, and a corresponding fermentation temperature process curve is called; deploying an Internet of Things temperature sensor, generating a daily detection task based on the process curve, and pushing the daily detection task to an operator mobile terminal; receiving temperature and sugar degree data, and generating a temperature-sugar degree change curve; comparing the real-time temperature with a preset interval, triggering an alarm and generating an adjusting instruction when the real-time temperature deviates from a threshold value, and generating an early warning when the temperature trend is monitored to be abnormal; an adjusting instruction is sent to the execution device to correct the temperature, adjusting data are recorded, and whole-process information is uploaded to the cloud. The fermentation temperature is accurately controlled by collecting parameters, the fermentation process is optimized by correlating temperature-sugar degree data, and the product consistency is improved; historical data accumulation supports process parameter iteration, the new wine research and development period is shortened, and stable wine quality is guaranteed.

This invention relates to the field of microbial technology. Specifically, it relates to a highly colonizing and aroma-producing brewing yeast, CX51, and its application in red wine production. This brewing yeast, CX51, is deposited at the China General Microbiological Culture Collection Center (CGMCC) on November 19, 2025, with accession number CGMCC No. 39063. In multi-strain mixed fermentation, CX51 effectively suppresses the proliferation of native brewing yeasts and maintains a significant competitive advantage over commercial brewing yeasts, exhibiting outstanding colonization ability. Fermentation of 'Marselle' wine solely with CX51 significantly increases the content of ethanol esters and acetate esters in the wine, enhancing floral and fruity aromas and optimizing the aroma composition and sensory quality. Brewing yeast CX51 has broad prospects for industrial application in the production of specialty red wines.

The utility model discloses a kind of semiconductor constant-temperature wine decanter, belong to wine decanter technical field, including wine storage shell, its inside is provided with wine storage heat preservation groove, wine storage heat preservation groove bottom is provided with temperature-guiding cold aluminium seat, the cold end of semiconductor refrigeration sheet is abutted in temperature-guiding cold aluminium seat, the hot end of semiconductor refrigeration sheet is abutted on radiating fin, radiating fin is connected in fan cover, fan cover is provided with radiating fan, wine storage shell bottom is provided with a plurality of first radiating holes, radiating fan is towards a plurality of first radiating holes, wine storage shell bottom is provided with support seat. The utility model utilizes semiconductor refrigeration sheet to combine wine storage heat preservation groove, ensure that internal temperature is constant and is not affected, this structure will wine bottle be placed in wine storage heat preservation groove, guarantee the constant temperature of wine in bottle, so that under constant-temperature environment, volatile speed of aroma molecule is relatively stable, can make grape wine continuously, stably release various aroma, improve drinking experience.

The present invention relates to an aluminum can filled with wine, which comprises: an aluminum can and wine enclosed in the aluminum can and containing 4.3 mg / L or less of molecular SO2 and 350 mg / L or less of chloride ions, the aluminum can including: an aluminum plate, a resin film provided on a face of the aluminum plate that becomes a can inner surface side, and an adhesive layer interposed between the aluminum plate and the resin film and bonding them; wherein the resin film includes a first resin layer as a topmost surface layer and a second resin layer containing a dimer acid copolymer polyester resin, and at least one of the resin layer constituting the resin film and the adhesive layer contains calcium carbonate.

The application provides a wine aging method, and belongs to the technical field of wine brewing, which comprises the following steps: adjusting the sulfur content of separated base wine to obtain base wine with adjusted sulfur content; sterilizing oak barrels by steam fumigation; filling the base wine with adjusted sulfur content into the sterilized oak barrels to obtain full oak barrels; aging the full oak barrels, the humidity of the aging environment is 65RH%-75RH%, and the temperature of the aging is adjusted according to the season, and the full oak barrels are regularly adjusted in sulfur content during the aging process. The wine aging method provided by the application can regularly adjust the sulfur content of the wine liquid once every 28 days during the aging process, accurately supplement the content of key components in the wine liquid which is reduced due to natural consumption, and avoid the concentration of the components being lower than the appropriate interval of aging.

A method of making a long shelf-life package containing wine is described, enabling it to have a long shelf-life and to remain indistinguishable from the same wine kept in a bottle. The method comprises encapsulating single-serve amounts of the wine into a series of flexible-walled containers, and sealing the amount therein substantially to fill each container, placing the filled containers into a holding container, placing the holding container into a pressure vessel, altering the pressure in the tank for a time period sufficient essentially to create a differential between any microbial organisms and their surrounding environment within each filled container in order to inactivate them, removing the filled containers from the holding container, and packaging them for shipping.

A wine-food pairing system utilizes a computing device in electronic communication with a server having a presentation layer and a data layer. The presentation layer of the server is a wine-food pairing website and / or web application that utilizes a method of matching wine and food based on molecular gastronomy. The resulting system enables the convenient, cost-effective, and efficient matching of wine and food by average consumers and sophisticated businesses alike.