711 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.

A system for measuring changes in a fluid stored within a container is disclosed. The system may include a radio-frequency sensing element disposed externally on the container and configured to generate a signal indicative of at least one dielectric property of the fluid, wherein the fluid undergoes composition-based or environment-driven changes due to interactions with the container. In some aspects, a processing component generates an output representative of at least one time-varying fluid characteristic. In some aspects, the container is a wooden barrel with an interior surface adapted to impart flavor or chemical changes to the fluid. In some aspects, the fluid is a beverage including at least one of wine, beer, and distilled spirits, with the time-varying characteristic including a fermentation parameter that changes over time. In some aspects, the at least one time-varying fluid characteristic of the fluid includes at least one of fluid level or fluid volume.

The invention relates to the technical field of wine brewing, in particular to wine brewing fermentation equipment which comprises a fan-shaped bearing seat; the fermentation tank is arranged on the outer side of the top end of the fan-shaped bearing seat, and the outer side of the tank wall is surrounded by a heat preservation sleeve; the reciprocating fusion unit is connected with the fixed-point tank wall of the fermentation tank and is communicated to the inner side of the fermentation tank; the supporting, pushing and swinging unit is arranged between the fan-shaped bearing seat and the fermentation tank; wherein the supporting, pushing and swinging unit comprises a central control column, a multidirectional excitation assembly, an energy-driving temperature control assembly, an automatic transmission control assembly and an energy-guiding rotary swinging assembly, and the supporting, pushing and swinging unit is arranged to be matched with the reciprocating fusion unit, so that raw materials located on the inner side of the fermentation tank can be subjected to lifting type reciprocating stirring; horizontal swinging, transverse reciprocating motion and longitudinal vibration of the fermentation tank can be realized at the same time, and the temperature of the inner side of the fermentation tank can be controlled, so that the fermentation efficiency is ensured, and the fermentation quality is ensured.

A combination wine decanter and aerator system includes a base with an integrated and removable coaster. The decanter is received on the base to assist with stabilizing the decanter. The decanter includes an opening that removably receives the aerator. The aerator includes a deflector plate and an aerator body that cooperate to define at least a two-stage tortuous flow path through the aerator and into the decanter. The decanter may include a raised bottom surface that adds a third stage to the tortuous flow path and further aerates wine in the decanter. The aerator can be removed from the decanter and received on the removable coaster when not in use.

The invention discloses a grape wine production place identification model training method and system based on a BP neural network, and relates to the technical field of grape wine production place identification, and the method comprises the following steps: collecting a large amount of sample data, including various chemical and physical indexes capable of reflecting the characteristics of different production places of grape wine, carrying out the preliminary cleaning and preprocessing of the data, and carrying out the training of a grape wine production place identification model; and obvious errors and abnormal values are removed. According to the method, the multi-collinearity problem caused by the high correlation between the features is solved through correlation evaluation and classification processing, and the feature data set is reasonably divided by using the Pearson's correlation coefficient matrix and the overall correlation coefficient. Feature selection and dimension reduction processing are carried out on a high-correlation data set, the stability of the training process is ensured, numerical instability and weight updating fluctuation risks are reduced, the stability and convergence of the model are improved, meanwhile, the training efficiency and resource utilization are improved, feature independence is enhanced, and finally the precision and generalization ability of the model are improved. And rapid and accurate wine producing area identification is realized.

An oak stick for a wine barrel comprises a connecting end, an oak end socket and a plurality of oak stick bodies, the oak stick bodies are sequentially and movably connected between the connecting end and the oak end socket, the oak end socket and the oak stick bodies, any two adjacent oak stick bodies and the oak stick bodies and the connecting end are all detachably connected with oak auxiliary blocks, and the oak auxiliary blocks are detachably connected between the oak stick bodies and the connecting end socket. A vent hole is formed in the connecting end in a penetrating mode, a communicating hole is formed in each oak rod body in a penetrating mode, an auxiliary hole is formed in the oak auxiliary block, and the vent hole is communicated with each communicating hole through the auxiliary hole. When wine with different tastes needs to be brewed, the oak stick and the oak block can be detached and replaced at any time, the brewing process is simplified, and the brewing cost is saved.

The utility model relates to the technical field of grape mashing, in particular to a grape mashing device for making grape wine, which prevents pulp generated by mashing from blocking the device, further improves the grape mashing efficiency of the device and improves the practicability. A feeding pipe is installed at the top end of the mashing bin in a communicating mode, a first door is installed on the outer side wall of the mashing bin in a communicating mode, a discharging door is rotatably installed on the outer side wall of the mashing bin, two rotating shafts are symmetrically and rotatably installed in the mashing bin, and a mashing roller is fixedly installed on the outer side wall of each rotating shaft. A power mechanism is arranged on the outer side wall of each rotating shaft; a fixing plate is fixedly installed on the inner side wall of the mashing bin, two discharging holes are formed in the fixing plate in a penetrating mode, a plurality of picking-out rods are fixedly installed on the outer side wall of the fixing plate in an inclined mode, each picking-out rod and the corresponding filtering rod are in a crossed state, and a collecting tank is fixedly installed at the bottom end of the interior of the mashing bin. And two cleaning mechanisms are symmetrically arranged on the inner side wall of the mashing bin.

A wine tasting carrier corresponding to a selected wine is disclosed. The wine tasting carrier includes: an original carrier being in a shape of human's tongue; a flavourless region arranged on the original carrier; a flavor carrying region arranged on the original carrier and providing a flavor; a producing material attached on the flavor carrying region to provide the flavor of the flavor carrying region; and a boundary line arranged on the original carrier to separate the flavor carrying region and the flavourless region. The flavor carrying region is arranged at a tip position, a middle position, a rear position, a circular area from a front to two sides, or two separated sides of the wine tasting carrier, and the flavor of the flavor carrying region is corresponding to one flavor or aroma of the selected wine according to the arranged position of the flavor carrying region.

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.

The present invention addresses the problem of providing an antioxidant composition having durable antioxidant activity.　The present invention provides: an antioxidant composition containing, as an active ingredient, a light-irradiated product of a grape pomace extract or a new compound contained in said light-irradiated product; and a method for producing a durable antioxidant material, the method including a step for pressing a grape raw material in a wine production process to obtain a grape pomace extract including grape skin and seeds, and a step for irradiating the obtained grape pomace extract with light.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NRI16 and application thereof. The invention provides Saccharomyces cerevisiae CEC NRI16, which is used for wine brewing, can significantly improve the variety aroma and the content of ester substances and terpene substances in dry white wine, especially can promote the generation of ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprate and linalool, reduces the generation of isoamyl alcohol, and improves the yield of wine. The grape wine presents richer fragrance of green fruits such as pears and apples and fragrance of flower fragrance such as violet and roses, and the raw and green taste is effectively reduced. The yeast strain is strong in fermentation capacity and excellent in fermentation performance, and has great value in the aspects of maintaining the typicality of grape wine varieties and enhancing flavor characteristics.

The invention relates to the technical field of microorganisms. The invention particularly relates to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in wine brewing. The vineyard hansenula polymorpha HV-26 is preserved in the China General Microbiological Culture Collection Center on January 14, 2025, the preservation date is January 14, 2025, and the preservation number is CGMCC No.33403. The invention further discloses a preparation method of the vineyard hansenula polymorpha HV-26. The vineyard hansenula polymorpha HV-26 and saccharomyces cerevisiae QA23 are mixed to inoculate and ferment the Guixiang wine, the content of esters and phenethyl alcohol in the wine can be greatly increased, the concentration of bad flavor volatile acid is reduced, and therefore the flower and fruit fragrance of the Guixiang wine is enhanced, the problem that the fragrance is single when commercial saccharomyces cerevisiae is inoculated and fermented independently is solved, and the wine quality is improved. The hansenula polymorpha HV-26 is more complex in fragrance and more prominent in layering sense and style, and has good industrial application potential in wine brewing.

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 utility model provides a novel pottery pot for ageing wine, which is characterized in that a temperature adjusting device is arranged in a pot body, the input end of the temperature adjusting device is connected with a control switch, the output end of the temperature adjusting device is connected with a heat conducting rod, an interlayer is arranged on the outer side of the pot body, an inlet pipe is arranged on the lower side of the interlayer, and an outlet pipe is arranged on the upper side of the interlayer; when the temperature of the tank body is too high, refrigerants can be conveyed into the interlayer from the inlet pipe and discharged out of the outlet pipe, and the temperature of the tank body and the temperature in the tank body are reduced according to the heat exchange principle; when the temperature is too low, the control switch is turned on, the heat conduction rod is heated, the wine liquid is heated to the required temperature interval, the temperature adjusting device is convenient, practical, safe and reliable, the problem that the temperature in the pottery pot cannot be accurately adjusted is solved, the flavor and quality of wine aged in the pottery pot are improved, and the quality guarantee period of the wine is also prolonged.

The utility model discloses filtering equipment for grape wine production, which belongs to the technical field of grape wine production, and comprises a filtering box and a plurality of filtering boxes, a plurality of insertion holes are formed in two sides of the filtering box, the filtering boxes are movably inserted into the corresponding insertion holes, one side of each filtering box is fixedly connected with a pull frame, and the pull frame is fixedly connected with one end of the filtering box. A scraping and sweeping mechanism is arranged in the filter box, and a mounting mechanism is arranged on the front side of the filter box; the mounting mechanism comprises a clamping plate, a fixing frame and a positioning plate, the clamping plate is movably inserted into the corresponding pull frame, and a positioning hole is formed in one side of the clamping plate. The scraping and sweeping mechanism is arranged in the filter box, so that filter residues in the filter box can be conveniently cleaned, the dismounting and cleaning frequency is reduced, and the filter box can be conveniently and alternately replaced and cleaned through the arrangement of the mounting mechanism and the stacked mounting of the plurality of filter boxes; the normal filtering work progress is not influenced during cleaning.

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NW94 and application thereof. The invention provides the Saccharomyces cerevisiae CEC NW94, and the Saccharomyces cerevisiae CEC NW94 is used for brewing the wine, so that the contents of glycerol and lactic acid can be increased, and the yield of volatile acid can be reduced; the synthesis of volatile substances such as ethyl 2-methylbutyrate, isoamyl alcohol and linalool is promoted, and the generation of acetic acid is inhibited, so that the wine presents complex aroma of black fruits, mushrooms and the like, and the odor of herbaceous plants, herbal medicines, vinegar and the like is effectively reduced; in addition, the strain can improve the umami of the grape wine, and improve the aroma purity, the aroma concentration, the wine body, the aftertaste and the complexity. According to the method, the flavor substances of the dry red wine are controlled through a microbial metabolism regulation and control technology, and a new technical scheme is provided for high-quality wine production.

The invention discloses a grape seed protein peptide with ACE inhibitory activity and a preparation method thereof, and belongs to the field of comprehensive utilization of wine fermentation byproducts. The invention provides a grape seed protein peptide with ACE (Angiotensin Converting Enzyme) inhibitory activity. The grape seed protein peptide is FFYPL, SGMFPFP or WFFPGPR. The grape seed protein peptide disclosed by the invention can be used for medicines, health-care products or dietary supplements, or can be used as a food base material to be added into common foods such as drinks, dairy products and the like; as used for prevention or auxiliary treatment of hypertensive patients or people suffering from chronic metabolic comprehensive disorder diseases with diseases such as obesity and heart and cerebral vessels, the product has a wide application prospect in the fields of functional foods, medicines, health care products and the like.

The invention discloses a grape seed protein peptide with DPP-IV inhibitory activity and a preparation method thereof, and belongs to the field of comprehensive utilization of wine fermentation byproducts. The grape seed protein peptide disclosed by the invention is prepared from a zymolyte obtained by carrying out alkaline protease enzymolysis on grape seed protein prepared from grape seeds by an ultrasonic-assisted alkaline method. The grape seed protein peptide disclosed by the invention has a good DPP-IV inhibition effect, is a DPP-IV inhibitor from a natural plant source, and can be applied to functional foods and nutritional health-care products.

The utility model relates to the technical field of wine supplementing devices, in particular to a wine supplementing device for wine, which is convenient for supplementing wine, improves the working efficiency and enhances the practicability. Comprising a bottom plate, a plurality of universal wheels are evenly and fixedly installed at the bottom end of the bottom plate, a pushing handle is fixedly installed at the top end of the bottom plate, a wine supplementing mechanism comprises a wine box, the wine box is fixedly installed on the bottom plate, a storage cavity is formed in the wine box, a liquid inlet hole is formed in the top end of the storage cavity, a box cover is installed on the liquid inlet hole in a sealed mode, and a conveying pump is fixedly installed on the bottom plate; the input end of the conveying pump is communicated and connected with the storage cavity, the output end of the conveying pump is communicated with a liquid feeding pipe, the output end of the liquid feeding pipe is provided with a connecting hard pipe, the connecting hard pipe is communicated with a liquid supplementing pipe, the connecting hard pipe is provided with a gas one-way valve and a liquid level alarm, the connecting hard pipe is surrounded by a rubber pad, and the filtering assembly is installed in a liquid inlet hole. The wine box is used for filtering liquid entering the wine box, and the box cover is opened to inject wine liquid into the wine box for temporary storage.

The invention belongs to the technical field of biology, and particularly discloses application of laccase AmLac in degradation of biogenic amines. The amino acid sequence of the laccase is shown as SEQ ID NO.1. The laccase has different degrees of degradation effects on the biogenic amines such as histamine, spermidine, tyramine, phenylethylamine and putrescine, and the degradation rates of the histamine and the putrescine both reach 100%. The enzyme is stable in enzymatic property, has alcohol tolerance and acid tolerance, has certain adaptive capacity to food matrixes, and can effectively degrade biogenic amines in wine and reduce potential hazards of the biogenic amines to human bodies, so that the safety and stability of products are improved. Therefore, the AmLac has a wide application prospect in the food industry, and especially when the AmLac is used for treating food containing high biogenic amine, the safety quality of the food can be remarkably improved.

The invention is suitable for the technical field of beer brewing, and provides ultra-dry IPA beer with grape wine flower fragrance and a brewing method thereof.The beer is prepared from, by mass, 70%-75% of Pearson malt, 6%-8% of Munich high-fragrance malt and 20%-22% of baked cornflakes; the concentration of the original wort is 11.7-12.3 degrees P, the alcoholic strength is 6.0-6.5% vol, the chroma is 8-12 EBC, the bitterness is 22-28 BU, the actual fermentation degree is larger than or equal to 80%, the apparent fermentation degree is larger than or equal to 100%, the carbohydrate content is 0.1-0.4 g / 100 mL, the linacol content is 180-250 [mu] g / L, and the geraniol content is 30-250 [mu] g / L. According to the ultra-dry IPA beer with the fragrance of the grape wine, the wine body is light yellow in color and luster, a closed opening is dry and comfortable, the bitter taste is moderate, the taste is strong, the hops fragrance is obvious, and especially the fragrance of the Changxiang white grapes can be perceived.

The utility model relates to the technical field of wine residue filtering, and discloses a wine fermentation liquor wine residue filtering device which comprises a shell, a rotating shaft is rotatably connected to the middle of the shell, scrapers are fixedly connected to the upper side and the lower side of the rotating shaft, and first filtering holes are formed in the middles of the scrapers; the outer ends of the first filtering holes are tightly matched with the inner wall of the shell, stirring assemblies are arranged on the left side and the right side of the rotating shaft, second filtering holes are formed in the lower side of the shell, and flow guide pipes are fixedly connected to the positions, corresponding to the outer sides of the second filtering holes, of the lower side of the shell. According to the utility model, the arranged motor is started to drive the rotating shaft to rotate so as to drive the scraping plate to rotate, and the scraping plate drives wine residues to be discharged from the right side of the shell, so that the wine residues are discharged in time, the wine residues are prevented from being accumulated, the subsequent filtering operation is prevented from being influenced, and the spiral blades are extruded to rotate, drive the wine residues to move backwards and extrude the wine residues; and residual wine liquid in the wine residues is extracted, so that waste is avoided.

The invention belongs to the technical field of wine brewing, and particularly discloses a grape spike selecting and screening machine and a sulfur-free red wine brewing method based on the grape spike selecting and screening machine. The vibration screening mechanism is used for screening and removing fine impurities and necrotic fruits; the stem guiding mechanism comprises a barrier-shaped material guiding piece which is arranged in a hinged and swinging manner; the stem shifting mechanism comprises a hollow roller rotationally installed below the material guiding piece, shifting rods are installed on the surface of the hollow roller in an inward and outward telescopic mode, and the shifting rods and the barrier bars on the material guiding piece are arranged in a staggered mode. Under the action of magnetic attraction, the poke rod gradually shrinks into the hollow roller, and the outer end part of the poke rod is kept to be inserted into the material guide piece; and when the poke rod rotates to the top of the hollow roller, the poke rod shrinks until the outer end part is separated from the material guide part, so that the stems are separated out. The efficiency and effect of raw material stemming and screening are improved, then the microbial cardinal number of the raw materials is reduced, and subsequent brewing of sulfur-free red wine is promoted.

The present invention addresses the problem of providing a wine-flavored beverage that has the authentic flavor of a high-class wine which has been aged for a long period of time.　The wine-flavored beverage includes at least one compound selected from the group consisting of phellandrenes, α-pinene, and β-pinene.

The invention relates to saccharomyces cerevisiae and application thereof in wine brewing. The saccharomyces cerevisiae strain is saccharomyces cerevisiae Y24 and is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on March 10, 2025, and the preservation number of the saccharomyces cerevisiae strain is CGMCC (China General Microbiological Culture Collection Center) NO. 33773. The saccharomyces cerevisiae strain is a saccharomyces cerevisiae strain. The saccharomyces cerevisiae Y24 strain can grow under the conditions that the alcoholic strength is 18% vol, the pH value is 2, the sugar content is 60% and the temperature is 4 DEG C, has good high-alcoholic strength, high-acid and high-sugar endurance capacity, and meets the low-temperature fermentation requirement of wine. Meanwhile, in wine fermented by the saccharomyces cerevisiae Y24 strain, the content of dry extracts capable of enriching wine bodies is higher, the content of aroma components is higher, and the content of undesirable component methanol is lower.

The invention discloses a grape wine brewing tank real-time monitoring method and system based on artificial intelligence, and relates to the technical field of grape wine brewing equipment. The method comprises the following steps: constructing a database storing the total sugar content of a wine sample at each time stage in the wine brewing process and near infrared spectrum data of the sample, extracting characteristic parameters of the near infrared spectrum data of the wine sample, and performing grey correlation analysis on the total sugar content and the characteristic parameter data of the wine sample; obtaining a grey correlation degree between each characteristic parameter and the total sugar content, setting a grey correlation degree threshold, screening out a master control characteristic parameter, and establishing a quantitative relation between the master control characteristic parameter of the wine sample and the total sugar content by using a BP neural network; and inputting the main control characteristic parameters of the near infrared spectrum data of the wine sample in the brewing tank to be monitored, which are acquired in real time, into the established quantitative relation to obtain the total sugar content predicted value of the wine sample in the brewing tank to be monitored.

The invention discloses a papermaking method taking waste grape branches as raw materials. The papermaking method comprises the following steps: (1) cutting back branches: cutting back all sections of annual grape branches; (2) peeling: soaking the cut-back branches in alkali liquor for 48 hours, then taking out the branches, cleaning the branches with clear water, and peeling off barks to obtain peeled branches; (3) cooking: cooking the peeled branches in a reaction kettle containing sodium sulfide and sodium hydroxide liquid, and taking out a softened material after cooking is completed. And (4) pulping and papermaking: washing the boiled softened material to be neutral, and then pulping and papermaking to prepare paper. According to the method, the cooking temperature is controlled through a sulfate cooking method, resource reutilization of waste in the vineyard is achieved, and the method has important significance in promoting healthy and sustainable development of the grape and wine industry.

The invention relates to saccharomyces cerevisiae and application thereof in wine brewing. The strain is Saccharomyces cerevisiae Y26, and is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on March 10, 2025, and the preservation number is CGMCC NO.33774. The invention further discloses a preparation method of the Saccharomyces cerevisiae strain. The saccharomyces cerevisiae Y26 strain can grow under the conditions that the alcoholic strength is 18% vol, the pH value is 2, the sugar content is 60% and the temperature is 4 DEG C, has good high-alcoholic strength, high-acid and high-sugar endurance capacity, and meets the low-temperature fermentation requirement of wine. Meanwhile, in wine fermented by the saccharomyces cerevisiae Y26 strain, the content of dry extracts capable of enriching wine bodies is higher, the content of aroma components is higher, and the content of undesirable component methanol is lower.

The invention discloses a novel micro bubble generating mechanism, and relates to the technical field of wine treatment, the novel micro bubble generating mechanism comprises a micro bubble generator body, a water molecule bubble generator, a high-speed rotating blade, an air pressure conversion mechanism and a high-grade stainless steel high-density gauze, one end of the micro bubble generator body is provided with an inlet, and from one end to the other end of the micro bubble generator body itself there is provided with in sequence the water molecule bubble generator, the air pressure conversion mechanism and the high-grade stainless steel high-density gauze. Through the arrangement of the micro bubble generating mechanism, a traditional decanting mode is broken.