569 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.

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 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.

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 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 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 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 relates to the technical field of microorganisms, in particular to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in preparation of wine. The vineyard hansenula polymorpha provided by the invention is resistant to high glucose, ethanol, SO2, low temperature and low pH, high in yield of ethyl acetate and aromatic compounds, good in fermentation characteristic and fermentation environment adaptability, capable of remarkably improving the flavor quality of grape wine and wide in application prospect when the vineyard hansenula polymorpha is mixed with saccharomyces cerevisiae for fermentation.

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.

A method of preserving a liquid in a container comprises connecting a fluid flow line between a headspace of the container and a pressure modifying means and performing an operating cycle of the pressure modifying means during which the dynamic pressure in the fluid flow line is measured and compared to an initial target dynamic pressure value Pt. At the end of the operating cycle, a static pressure is measured in the fluid flow line and a pressure correction Pcorr is applied to the initial target dynamic pressure value to obtain an updated target dynamic pressure value Pt′ for use in a subsequent operating cycle of the pressure modifying means. The pressure modifying means may be a vacuum pump for the preservation of still wines, or a gas supply for the preservation of sparkling wines. A corresponding system is also disclosed.

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.

The invention belongs to the technical field of desulfurization, and particularly relates to a device for removing sulfur dioxide in grape wine and a method for removing sulfur dioxide in grape wine by using the device. According to the device, sulfur dioxide can be removed through nitrogen blowing, and flavor substances in wine are prevented from being oxidized. And the nitrogen is insoluble in the grape wine and has no residue, no new substance is introduced, the new national standard is met, and the nitrogen is safe and environment-friendly. And the nitrogen blowing method does not need to add manpower, continuous desulfurization can be realized, and the production efficiency is greatly improved. The nitrogen blowing method makes full use of heat of mash after distillation, the resource utilization rate is increased, and energy conservation and emission reduction are achieved.

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.

The utility model relates to the technical field of wine storage equipment, and discloses a wine storage device capable of reducing wine deterioration, which comprises a storage frame, a connecting rod is fixedly mounted in an inner cavity of the storage frame, and a wine storage mechanism is rotatably mounted on the outer surface of the connecting rod. The wine storage mechanism comprises a rotating frame, a sealing cover, a light bar, a fan, an air pipe, a valve, a humidity monitor and a temperature monitor, the rotating frame needing to erect wine in advance is controlled through a control panel, a forward rotating shaft is driven to rotate through a two-way motor, and the forward rotating shaft drives a first top plate to rotate; the forward rotating shaft drives a reverse rotating shaft to rotate reversely through a reverse rotating device, the reverse rotating shaft drives a second top plate to rotate, and then the telescopic rod is used in cooperation with the first top plate and the second top plate, so that the first top plate drives a rotating frame to rotate on a connecting rod, and the rotating frame drives wine inside to be vertical.

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 wine bottle opening device is provided. The device is comprised of a wine bottle opening device with a set of adjustable spring jaws. The jaws can be adjusted around a wine bottle cork or cap to facilitate easy removal. The device may also be comprised of an integrated corkscrew and an integrated bottle opener.

A method for aerating a wine product to reduce the time required to mature or age the wine. This is achieved by dosing a flowing body of wine with a gas mixture comprising an inert sparging gas and 0-