60 results about "Sparkling white wine" patented technology

The invention relates to the field of microorganisms and discloses saccharomyces cerevisiae, a fermentation inoculant containing the saccharomyces cerevisiae, application of the saccharomyces cerevisiae and the fermentation inoculant and a method for producing fruit wine. The preservation number of the saccharomyces cerevisiae (Saccharomyces sp.) is CGMCC (China General Microbiological Culture Collection Center) No. 31571. The fermentation inoculant provided by the invention contains the saccharomyces cerevisiae. The invention also provides application of the saccharomyces cerevisiae and the microbial inoculum in production of ethanol and / or wine products. The saccharomyces cerevisiae strain provided by the invention has the properties of high glucose resistance, ethanol resistance, high salt resistance, high acid resistance, sulfur dioxide resistance and the like, has relatively strong ethanol production capacity and ester production capacity, can increase different flavors formed in a wine brewing process, and provides abundant strain resources for improving the flavor of sparkling wine.

The invention discloses anti-fatigue essential oil blended grapefruit sparkling wine and a preparation method thereof, and relates to the technical field of wine brewing, and the preparation method comprises the following steps: selecting intact grapefruits, separating peel from pulp, stirring the pulp into juice, and uniformly stirring for later use; shaddock peel essential oil is extracted from the fruit peels, and shaddock peel essential oil microcapsules are prepared by adopting a beta-cyclodextrin embedding technology; adding pectinase for enzymolysis; introducing SO2, fully mixing, uniformly stirring, adding cane sugar to adjust the sugar degree, keeping the temperature, and sterilizing; inoculating saccharomyces cerevisiae; fermenting to obtain a grapefruit wine crude product; centrifuging and filtering to obtain a grapefruit wine finished product; shaddock peel essential oil microcapsules are added, so that the essential oil concentration in the shaddock wine is 0.05%; the preparation method comprises the following steps: adding food-grade carbon dioxide, and controlling the pressure to obtain the grapefruit sparkling wine, so that the prepared grapefruit sparkling wine has a new flavor and an obvious anti-fatigue effect.

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 invention discloses a sparkling red wine brewing process. The sparkling red wine brewing process comprises the following steps of grape picking, manual sorting, CO2 dipping fermentation, alcoholic fermentation, malo-lactic acid fermentation, base wine blending, bottling, secondary fermentation, wine lees aging in bottles, residue removal and liquid supplementing. According to the sparkling red wine brewing process, the problem that rough tannin cannot be brought while beautiful color and rich flavor of grapes are extracted in the sparkling red wine brewing process is solved, and the suitable taste of the wine is improved. Reference basis is provided for research of sparkling red wine in China, the blank of sparkling red wine in wine market product categories in China is filled up, the wine consumption structure is improved, the requirements of consumers are met, and the sparkling wine has great significance in promoting technical quality progress and continuous innovation in the field of sparkling wine. And meanwhile, the wine in China can be favorably combined with international similar products.

1. The name of the design product: Grape wine packaging box (micro-bubble mountain grape sparkling wine). 2. The use of the design product: used as a carton for packaging grape wine. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.

Device with integrated functional module for sparkling wine / champagne bottles, characterized in that the functional module is arranged in the safety bar.

1.The name of the design product: pull-ring can (red hand-made green plum bubble wine 316ml). 2.The use of the design product: used for containing liquid drinks. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: perspective view. 5.The design contains colors.

The utility model discloses a nectarine sparkling wine fermentation tank strain adding device which comprises a fermentation tank body provided with two supporting frames, a working base plate is arranged between the two supporting frames, a working motor is arranged on the working base plate, and the output end of the working motor penetrates through the fermentation tank body. A stirring assembly is arranged in the fermentation tank body, the stirring assembly is fixedly connected with the output end of the working motor, a liquid outlet is formed in the fermentation tank body, a closed piston is arranged at the liquid outlet, a sealing cover is arranged on the fermentation tank body, and the sealing cover is connected with the fermentation tank body through a bolt assembly. A strain adding box is arranged on the sealing cover, an adding pipe and a strain outlet pipe are arranged in the strain adding box, and the strain outlet pipe penetrates through the strain adding box and the sealing cover. According to the utility model, the problem that bacterial liquid cannot be fully mixed and stirred with stock solution due to continuous addition can be avoided, so that the fermentation effect is better.

1. The name of the design product: champagne cork (WW-25-1031). 2. The use of the design product: the design product is used for sealing the mouth of a champagne or sparkling wine bottle. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

1. Name of the design product: magnetic device. 2. Use of the design product: it is used to fix and display bottle caps, such as champagne and sparkling wine bottle caps, beer bottle caps, etc. can be attracted to the device to display them without damage. 3. Design points of the design product: in shape. 4. Pictures or photos that best show the design points: perspective view. 5. Other changes in the state of the case need to be explained: the part shown by the dashed line in Figures 1 to 4 represents the use environment of the design product, such as the bottle cap attracted to the magnetic device, which is only for reference.

The present finding relates to a method for the production of fizzy and sparkling wine refermented in bottle (2), which involves the use of a technical cap (1) which allows yeasts and their precipitates to be separated from wine after refermentation, without needing to open the bottle (2) and introducing sulphites therein after bottling, to ensure the preservation of the wine.

The application relates to the technical field of automatic control, and particularly discloses an adaptive pressure regulation system for a secondary fermentation process of sparkling wine, which comprises a sensing and collecting module, a feature extraction module, an adaptive decision module and a collaborative control module. The scheme introduces a model reference adaptive control and single neuron PID fusion strategy, realizes real-time self-tuning of controller parameters, dynamically adjusts the control behavior according to uncertain factors such as the change of yeast activity and temperature fluctuation in the fermentation process, effectively suppresses overshoot while ensuring response speed, and significantly improves the steady-state precision and dynamic quality of pressure control; through the organic combination of conflict detection, edge computing, closed-loop feedback and quantitative evaluation, the secondary fermentation of sparkling wine is upgraded from single-tank independent control to multi-tank intelligent collaboration, the control precision is ensured, the system response speed, resource utilization efficiency and scalability are significantly improved, and a complete technical solution is provided for large-scale and high-quality sparkling wine production.

A carbon dioxide and nitrogen infused wine product includes wine infused with both carbon dioxide and nitrogen. A ratio of carbon dioxide to nitrogen in the wine can be in a range of 80% CO2 / 20% N2-60% CO2 / 40% N2.

Bottle closure made of natural cork, agglomerated cork, composite cork or another elastic, gas-tight material with a head and shaft region, characterized in that a non-continuous cavity is provided substantially in the head region and optionally partially in the shaft, which can accommodate a device for generating acoustic signals, sound, music, noises or speech as well as optical signals (e.g. LED, RGB or similar), wherein the device is designed such that it can be activated upon removal and / or opening of the bottle closure and / or by external control in order to emit acoustic and / or optical signals, and wherein the closure meets the technical requirements applicable to sparkling wine corks with regard to pressure resistance, mechanical strength, fracture strength and gas tightness.

A carbon dioxide and nitrogen infused wine product includes wine infused with both carbon dioxide and nitrogen. A ratio of carbon dioxide to nitrogen in the wine can be in a range of 80% CO2 / 20% N2-60% CO2 / 40% N2.

1.The name of the design product: pull-ring can (red hand-made green plum sparkling wine). 2.The use of the design product: used for containing liquid beverage. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: perspective view. 5.The design claimed contains color.

The utility model provides a liquid pumping machine for sparkling wine, and belongs to the field of sparkling wine production. The liquid pumping machine for sparkling wine comprises a base with a weighing table, a supporting frame is fixed to the top of the base, two loading grooves are formed in the back face of the supporting frame, a sediment collecting box and an air tank are loaded in the loading grooves respectively, and a movable pumping needle and an inflation needle are arranged at the top of the supporting frame. The suction needle and the inflation needle are inserted into the wine bottle, inert gas injection and sediment suction are carried out, manual uncovering and freezing treatment are not needed in the whole process, dependence on high-skill brewers is reduced, the sealing performance of the double-channel connector and the needle is ensured through the sealing gasket, inert gas is accurately injected into the bottle top through the inflation needle to form stable positive pressure, and the wine brewing quality is improved. The sediment is pushed to gather towards the bottom of the bottle, then is accurately extracted by the suction needle head and is guided into the sediment collecting box through the discharge pipe, so that the wine body and the sediment are prevented from being mixed and splashed to be wasted.

The present invention relates to the technical field of sparkling wine impurity filtration, and specifically to a sparkling wine impurity filtration device and filtration method. The filtration device includes a filter box, which is provided with a filter plate and a scraper for removing impurities on the filter plate; the filter box is provided with a collection chamber, and a collection box for receiving impurities is rotatably provided in the collection chamber; the filter box is provided with a driving mechanism for controlling the rotation of the collection box; in the working state, the impurities on the filter plate are pushed into the collection box by the scraper, and when the driving mechanism drives the collection box to rotate, the impurities in the collection box fall into the collection chamber under the action of gravity. The present invention realizes the function of automatically collecting impurities scraped off by the scraper. After the impurities are collected in the collection chamber, the collection chamber is flushed through a pipeline to maintain the working stability of the filtration device, solving the problem of automatically detecting that the collection box is full and cleaning it in a sealed environment.

1. Name of the designed product: packing bottle (sparkling wine). 2. Use of the designed product: the designed product is used for packing bottle. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view.

To provide a packaged sparkling alcoholic beverage containing water-soluble dietary fiber and imparted with flavor derived from wood chips.SOLUTION: Wherein the foaming alcoholic beverage contains a water-soluble dietary fiber, and the volume of the wood piece is from 340mm3 to 45,000 mm 3 per 100 mL of the foaming alcoholic beverage, and the surface area of the wood piece is from 1,900 mm 2 to 8,600 mm 2 per 100 mL of the foaming alcoholic beverage; and filling a vessel with a foaming alcoholic beverage containing a water-soluble dietary fiber and one or more pieces of wood, sealing the vessel, and adjusting the volume of the wood piece to from 3,400 mm 3 to 45,000 mm 3 per 100 mL of the foaming alcoholic beverage; Adjusting a surface area of the wood chips to 190mm2 to 8600mm2 per 100mL of the sparkling alcoholic beverage.SELECTED DRAWING: None

The present invention relates to the field of manufacturing bottle corking systems, and in particular relates to apparatuses for manufacturing wine retention muselets for bottles of spumante, champagne, beer and sparkling wines in general. More specifically, the invention relates to an apparatus which, in one of the above-mentioned apparatuses, is responsible for manufacturing (inserting and tying) the belts of the above-mentioned muselets.

The invention belongs to the technical field of fruit fresh-keeping treatment, and particularly relates to a fresh-keeping method of lemon slices. The fresh-keeping method comprises the following steps: disinfecting, slicing and screening fresh lemons, adding water into sugar, uniformly stirring to obtain a sugar dissolving solution, and adding the screened lemon slices into the sugar dissolving solution for sugar soaking to obtain sugar-soaked lemon slices; and performing primary drying on the sugar-soaked lemon slices, then performing hot air drying, performing high-temperature sterilization, and performing freeze-drying and freshness locking to obtain the freshness-locked lemon slices. According to the freshness locking method, the water content of the lemon slices can be reduced, the lemon slices are convenient to store, meanwhile, the acerbity of the lemon slices can be neutralized through the sugar soaking process, the prepared lemon slices are moderate in sour and sweet degrees and better in taste, and the lemon slices have good application prospects in preparation of sparkling wine or drinks.

1. The name of the design product: packaging box (highland barley sparkling wine). 2. The use of the design product: for product outer packaging. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view.

Preform (1) made of plastic material, adapted to produce, by means of stretch-blow molding, a bottle suitable for containing a sparkling beverage, such as sparkling wine, the preform defining a longitudinal axis (X) and comprisinga neck (2) having an inner diameter having a value D0 that is greater than or equal to 17 mm, and a thickness varying along the longitudinal axis (X) and with a minimum value of at least 4 mm;a tubular body (3) arranged beneath said neck (2) and having a minimum inner diameter that is greater than or equal to 12 mm;and a bottom (4), closing the tubular body (3) at a first end thereof, opposite to a second end thereof adjacent to the neck (2), said bottom (4) having a minimum thickness greater than or equal to 3 mm;wherein the tubular body (3) comprisesa first, substantially cylindrical-shaped, portion (5) proximal to the neck (2) and having a thickness of at least 4 mm, a length along the longitudinal axis (X) of at least 30 mm, and a respective outer diameter having value D1; a second portion (6), adjacent to said first portion (5), and in which the outer diameter gradually increases with a truncated-cone shaped profile from the value D1 to a value D2; said second portion (6) having a maximum thickness of at least 6 mm and a length along the longitudinal axis (X) of at least 20 mm;at least one further substantially cylindrical-shaped portion (7, 8, 9), arranged between said second portion (6) and the bottom (4), and having a thickness of at least 6 mm.

The invention relates to a bottled sparkling white wine and to the method for producing same. The bottled wine contains a measured amount of an opacifying agent that does not alter the organoleptic properties of the wine; said measured amount, added prior to final corking of the bottle, consists of a suspension of finely divided oenological activated carbon in a food-grade liquid.

The invention discloses a preparation method of dry type low-alcohol sparkling wine, and relates to the technical field of sparkling wine. The method comprises the following steps: S01, carrying out fermentation treatment on dry white wine; s02, treating the grape wine in a low-temperature and low-pressure environment to obtain dealcoholized wine; s03, when the grape juice is fermented to a peak period, mixing the grape juice with the Chardy alcohol-free wine; and S04, regularly monitoring the residual sugar value, and when the residual sugar value reaches a threshold value, transferring the fermented grape juice into a pressure tank for secondary fermentation. According to the method, flavor substances are reserved while alcohol is removed through a low-temperature and low-pressure distillation technology, the residual sugar value is accurately monitored before secondary fermentation, and the residual sugar is finally reduced to 2 g / L or below (close to the level of dry static wine), so that the sparkling wine is suitable for sugar-controlled people, the microbial contamination risk is reduced, the product stability is improved, and the shelf life is prolonged.

This invention discloses a sparkling apricot wine and its preparation method, belonging to the field of brewing technology. The preparation steps include: (1) selecting ripe Xinjiang white apricots, removing the skin and pits, juicing and sterilizing for later use; (2) placing the sterilized white apricot juice in a fermentation tank, adding 0.25% of active dry yeast by total mass for fermentation, controlling the fermentation time to 12-18 days; (3) after fermentation, releasing the original wine from the bottom valve of the fermentation tank, filtering it through a centrifuge to remove residue, and sterilizing the filtrate for later use; (4) blending white apricot wine, food improver, white sugar, citric acid, and food-grade flavoring to form an improved white apricot wine; (5) at 1-4℃, using a sparkling wine mixer at 3.2×10⁻⁶ ℃. 9 —4.2×10 9 CO2 is injected into the improved white apricot wine under Pa pressure; (6) after aseptic filling, the label is affixed to obtain the finished product. The white apricot sparkling wine of the present invention combines the unique flavor of Xinjiang white apricot with the refreshing taste of sparkling wine. It has a pure aroma and is rich in various amino acids, vitamins and minerals. Its positioning caters to the preferences of young people and promotes the added value and development of the Xinjiang white apricot industry.

The present application relates to a biodegradable device for riddling the bottles of sparkling wine and champagne during the Classic Method. The biodegradable device is made of a composite comprising a polymeric material and natural fibers, which provide the device with thermal resistance, durability, is wear-resistance, resistance to cold and humidity, being recyclable and biodegradable.

Device for releasably receiving a sparkling wine or champagne plaque, comprising - a receiving part (1) with a support surface (2) on which the badge rests in a form-fitting or force-fitting manner without the badge being altered in its mechanical integrity, and - at least one holding magnet (3) which is arranged on or in the receiving part (1) in such a way that the device with the received badge can be fastened to a magnetic surface by means of magnetic force, characterized in that the badge is fastened to the device without gluing, drilling, scratching or other irreversible connecting means.

The invention relates to the technical field of sparkling wine brewing. The invention provides lychee sparkling wine and a preparation method thereof. The preparation method comprises the following steps: (1) mixing lychee juice obtained after pretreatment with pectinase for enzymolysis to obtain enzymatic hydrolysate; (2) inoculating zymophyte into the enzymatic hydrolysate for mixed fermentation to obtain fermentation liquor; and (3) mixing and blending the fermentation liquor with the litchi concentrated juice, white spirit and sparkling water to obtain the litchi sparkling wine. The lychee sparkling wine brewed by the technical scheme of the invention can synthesize more ester and alcohol aroma substances, significantly improve the flower and fruit aroma characteristics of the lychee fruit wine, increase the complexity and harmony of flavor, and further blend more favorite lychee sparkling wine.