2076 results about "Grape wine" patented technology

A device for decanting wine provides optimum aeration to readily measured minimum quantities by first causing the wine poured into the device to form a stream. The stream is then spread laterally over a convex shape before it is again collected. In various embodiments, the wine is collected by an internal funnel like structure within the device, being again spread over another convex surface. The multiple pairs of convex surfaces and associated collecting funnels are preferably housed in a generally tubular enclosure that terminates in a final spout that delivers wine to a storage flask type decanting vessel or wine glass.

The invention relates to screening and application of saccharomyces cerevisiae suitable for the brewing of a series of kirschwasser, pertaining to the technical field of biological engineering. SC203 strain of the saccharomyces cerevisiae has been preserved in Center of General Microbiology of China Committee for Culture Collection of Microorganisms, with a registration number of CGMCC No. 2786. The strain is characterized by rapid growth, early fermentation, short fermentation cycle, strong tolerance against low temperature, acid, alcohol, sulfur dioxide and the like and is applicable to the brewing of such a series of kirschwasser as kirschwasser, ice kirschwasser, kirschwasser liqueur, kirschwasser ratafee and the like. In addition, the strain can also be used for the brewing of grape wine and other common ratafee and icewine.

The invention is directed to a process for producing consumable alcohols and components thereof, in particular for producing consumable alcohols and components thereof using high throughput rapid screening and production of combinatorial libraries of consumable alcohols and components. In particular, the consumable alcohol is wine, Scotch, cognac, ports, beer, gin, vodka, rum, sherry, champagne, tequila, and the like and components thereof. Most particularly, the consumable alcohol is wine, wine blends, and components thereof.

A passion fruit wine with health-care function is prepared from the peel and pulp of Passion fruit. Its advantage is rich nutrients including pectin, thiapolyphenol, VB, VC, glucose, etc.

The present invention relates to a method for tracing an import Merlot grape wine production place by using a dual finger print technology. According to the method, HPLC-MS is adopted to establish a finger print of an ethyl acetate extract in an import Merlot grape wine, a GC-MS method is adopted to establish a finger print of a dichloromethane extract in the import Merlot grape wine, a production place of the import grape wine can be traced by combining the two finger print technologies and utilizing a traditional Chinese medicine finger print evaluation software to carry out data processing, and the obtained result can be adopted as one of import Merlot grape wine quality assessment indicators. The analysis method has advantages of sensitivity, accuracy, stability, high precision, good reproducibility and the like.

Disclosed herein is a single serving beverage vessel with a resealable lid. Most often this will be prefilled with beverage for retail sale. The vessel can be shaped in various designs similar to wine, beer, coffee, or soft drink glasses. It can be made from either recyclable plastic or glass. A tamper evident seal can be either non-obtrusive or act as a removable advertising skin. The twist on/off lid extends over the opening at the top of the vessel and down the sides of the walls, interlocking with beads, threads, other protrusions or indentations. The locking features, in securing a fluid tight seal, are located sufficiently below the rim of the glass to not interfere with the user's lips. Additionally, the leak proof lid reseals to minimize spills and for reuse of the product at a later time.

The invention discloses a dried bean curd sandwiched with peanut butter. The dried bean curd sandwiched with peanut butter is prepared from the following raw materials in parts by weight: 150-160 parts of soybean, 16-18 parts of peanut kernels, 4-5 parts of chocolate powder, 3-4 parts of honey, 3-4 parts of condensed milk, 2-3 parts of rose hip, 4-5 parts of blueberry, 2-3 parts of mulberry, 1-2 parts of pomegranate leaf, 1-2 parts of bay leaf, 1-2 parts of folium apocyni veneti, 2-3 parts of gynostemma pentaphylla, 1-2 parts of cistanche, 1-2 parts of Morinda officinalis, 1-2 parts of four-leaf clover, 1-2 parts of antirrhinum majus and 1-2 parts of salvia. According to the invention, the soybean is puffed firstly, and then is milled to enable the nutritional ingredients to be thoroughly integrated in the soybean milk, and the soaking time is shortened; the traditional Chinese medicines are pulverized and extracted by grape wine, and the traditional Chinese medicine ingredients are extracted completely, and are added in the soybean milk to prepare the dried bean curd with grape wine flavor; the peanut kernels are subjected to special processing and is prepared into peanut butter, and the peanut butter is sandwiched between the two dried bean curds to prepare the dried bean curd sandwiched with peanut butter, which is sweet and delicious and has special flavor.

The invention discloses a cocktail, which is prepared from white granulated sugar, a wine base, concentrated fruit and vegetable juice, citric acid, malic acid, sodium citrate, potassium sorbate, sodium benzoate, an edible essence, an edible pigment and pure water. The invention also discloses a preparation method of cocktail. The cocktail disclosed by the invention is an industrialized cocktail product prepared by carbonating such distilled liquor as vodka, whiskey, brandy, rum, gin, tequila, grape wines and edible alcohol, as well as brewed wines and fruit and vegetable juice by using carbon dioxide and filling. The cocktail can satisfy the pursuit of people for the dazing stimulation of wines, and does not lose the taste of juice. Due to the perfect combination of wines and fruit juice, the cocktail retains the taste and flavor of cocktailed mixed in bars on the scene better and also solves the bottleneck of the storage life.

The invention relates to a method for preparing fermenting olive wine from olive fruit juice and olive fruit pomace. The fermenting olive wine mainly comprises the olive fruit juice, the olive fruit pomace, citric acid, an additive A and wine microzyme in different percentages by weight, wherein the olive fruit juice is mixed concentrated solution of a fruit juice generated in the oil extraction of olive and a water juice obtained after fruit pomace leaching, and the olive fruit pomace is the remaining fruit pomace which remains after oil exaction of the olive and is subjected leaching, drying and smashing. The olive fruit juice after removal of bitter taste and the de-oiling olive fruit pomace is stirred evenly, predistilled, mixed with yeast, fermented, reserved, blended, and processed by other preparation methods to obtain the fermenting olive wine. The fermenting olive wine prepared by the method combines the sweetness and fragrance of olive fruit and rice wine, has pure taste, is rich in nutrition, and has the health care functions of building up a sound body, preventing cardiovascular disease, treating bronchitis and chronic pharyngolaryngitis disease.

The invention discloses low-alcohol ice wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation by adding GOX, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine. After wine liquor is clarified, SO2 and EDTA are adopted to carry out synergic anti-oxidation processing, which reduces the use quantity of the SO2 greatly, lowers the influence of sulfite on the quality of the wine and also lowers the browning degree of the wine liquor effectively. The invention has the advantages that the color and the taste of the wine are enhanced, the wine has full-bodied wine fragrance and oak fragrance and more conforms to the healthy drinking requirements of modern people, and the alcoholic strength is also lowered.

A plasma based deposition process to deposit thin film on the inner surfaces of the shaped objects such as plastic or metallic object like bottles, hollow tubes etc. at room temperature has been developed. In present invention uniform hydrogenated amorphous carbon (also called Diamond-Like Carbon, DLC) films on inner surfaces of plastic bottles is successfully deposited. Applications of such product include entire food and drug industries. There is a huge demand of polyethylene terephthalate (PET) or polyethylene naphthalate (PEN)) bottles, meant for the storage of potable water, carbonated soft drinks, wines, medicines etc. However, the higher cost prohibits their wide, spread use. The cheaper alternative is to use plastic bottles inside coated with chemically inert material such as Diamond-Like Carbon (DLC) will be commercially viable. Inventor process can be scaled up for mass production. This process can also be used for coating on inner surface of metallic cane or tube with a carbide forming interlayer (like hydrogenated amorphous silicon) to get the DLC films with better adhesion to inner surface of metals.

The invention relates to a red date wine and a preparation method thereof. The red date wine is prepared by the components with the weight percentage as follows: 60 to 85 percent of Xinjiang ziziphus jujube cv. Huizao juice as well as 15 to 40 percent of Xinzheng ziziphus jujube cv. Huizao juice. The invention uses the advantages of red dates of different varieties to carry out composite mixing on the materials and employs secondary composite fermentation to brew the high quality red date fermentation wine with alcohol content larger than 20V/V. The red date wine fully applies and combines the medical value and fragrance of the Xinzheng ziziphus jujube cv. Huizao juice as well as advantage of the Xinjiang ziziphus jujube cv. Huizao juice that the high-sugar content is beneficial to fermentation; the primary fermentation of grape wine dry yeasts is beneficial to generating the fruit fragrance, the nutrition and the pigment of the red date; the aroma-producing yeast employed by after fermentation of the grape wine dry yeasts has the advantages of producing grease, increasing fragrance, removing foreign flavors, and leading a wine body to be full and harmonious.

The invention discloses book reservation dry red grape wine and a brewing method thereof. 'Xiangniang No.1' brier grape is utilized as a raw material for the grape wine, and the physical and chemical indexes of which are as follows: total SO2 is 47mg/L, volatile acid is 0.4g/L, the content of resveratrol is 1.65mg/L and total phenol is 2098/L; and sensory indexes are as follows: the color is purplish red, and the grape wine has varietal fruity aroma and protruding aroma, is pleasant, has no exotic aroma, is mellow and harmonic, and has strong structural feeling and special style. The brewing method comprises the following steps: preparing materials, removing peduncles, smashing, filling into a tank; carrying out open type circulating, dipping, fermenting, separating out from the tank; fermenting malic acid-lactic acid; changing the tank for the first time; blending in balance; and clarifying or fining, stabilizing, ageing, carrying out stability test, filling, bottling and packaging to obtain the finish product. The brewing process of the grape wine is advanced, the raw materials are natural, and no pigment and preservative are added; the wine color is royal purple, and the wine is clear and transparent; the wine has strong fruit and strong typicalness, pleasant and pure aroma and mature fruit; numerous wine columns remain in a cup; and the smooth mouthfeel does not disperse after the wine is drunk.

The invention discloses beauty-maintaining and young-keeping peach gum ginger tea which is prepared from the following raw materials in parts by weight: 75-80 parts of ginger, 10-15 parts of peach gum, 35-40 parts of grape wine residues, 200-220 parts of pawpaw juice, 100-120 parts of pineapple, 80-90 parts of longan honey, 50-60 parts of pumpkin, 30-35 parts of peanuts, 15-20 parts of mung bean peal and 5-7 parts of angelica sinensis. Due to addition of peach gum, pawpaw juice, grape wine residues and the like, the beauty-maintaining and young-keeping peach gum ginger tea disclosed by the invention has the natural beautifying effect, is capable of promoting skin metabolism and is unique in taste, and moreover due to addition of extracts of angelica sinensis, rose, magnolia flower, rose hip and gomphrena globosa, the effects of maintaining beauty, keeping young and removing toxicity of the ginger tea are improved.

The sweet white grape wine brewed with Guirenxiang grape has the physical and chemical indexes of: alcohol content 16 +/- 1.0 vol%, total sugar 170-190g/L, total acidity 7.0-9.0g/L, free SO2 30-50 mg/L, total SO2 less than 200 mg/L and volatile acid less than 1.5 g/L. It is brewed with Guirenxiang grape juice as material, and through squeezing, clarifying, freezing, concentrating, fermenting, blending, ageing, sterilizing, filtering and packing. The sweet white grape is sweet and sour, spicy, and with rich nutrients and health functions.

The invention discloses rose-grape wine and a preparation method thereof. The rose-grape wine is prepared from the following raw materials: 10-12 parts of rose, 8-10 parts of chamomile, 60-80 parts of grape, 30-40 parts of mulberry, 20-30 parts of leaves of rhizoma fagopyri cymosi, 10-12 parts of lotus leaf, 60-80 parts of glutinous rice juice, 2-4 parts of grape-fruit flower, 3-4 parts of vaccinium bracteatum thunb leaf, 3-5 parts of fructus rosae, 2-3 parts of ginseng leaf, 2-3 parts of sanchi flower, 2-3 parts of motherwort and 8-10 parts of honey. The rose-grape wine prepared by the invention integrates the nutritional and functional components of the leaves of rhizoma fagopyri cymosi, and through fermentation for several times, the dissolution rate of active ingredients of a finished product is enhanced, so that the product is easy to be digested and absorbed by human body; and meanwhile, taste is improved and palatability is enhanced; the rose-grape wine is yellow-red and bright in color, sweet and mellow in taste, and is smooth and palatable; at the same time, by blending traditional Chinese medicinal components to the formula of the raw materials, unpalatable medicine flavor caused by conventional extraction is eliminated, and health care value is also improved; and the rose-grape wine has the functions of enriching blood and promoting blood circulation, tranquilizing and calming nerves, preserving health and resisting aging, etc., and the rose-grape wine is capable of regulating and improving sleep quality, losing weight and keeping fit.

The invention relates to a fermented Kushui rose wine. The preparation method of the fermented Kushui rose wine comprises the following steps: pulping Kushui roses in distilled water to obtain rose pulp; enabling the rose pulp to be sequentially subjected to acidity regulation, sodium metabisulfite sterilization, sugar content regulation, ingredient regulation (addition of yeast nutrients) and enzymolysis impregnation, and then adding Hongjianiang wine yeast to perform fermentation so as to obtain a fermented Kushui rose wine; aging and clarifying the fermented Kushui rose wine to obtain a clarified rose wine; filtering the clarified rose wine, regulating the sugar content to 45-60 g/L, and then adding sodium metabisulfite until the SO2 content is 10-15 mg/L; and finally, sterilizing according to the conventional method, and filling into a bottle to obtain the low-alcohol fermented Kushui rose wine of which the alcohol content is 5-9%(v/v). The fermented Kushui rose wine contains abundant nutrients, is rich in volatile aromatic components, has the effects of regulating the flow of qi, relieving the depressed liver, promoting blood circulation, dissipating blood stasis, regulating menstruation, alleviating pain, protecting against free radicals and resisting aging, and can remove fatigue and promote wound healing.