171 results about "Sparkling white wine" patented technology

Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the microorganisms prior to dehydration in a sugar solution to provide in the gel an amount of sugar of at least 100 g/kg and less than 500 g/kg of gel, preferably less than 300 g/k of gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external lay er or envelope of gel essentially devoid of the microoraganisms. The sugar is preferably xylose, glucose, fructose, lactose or sucrose, and the sugar solution may contain a polyol such as sorbitol, inositol or glycerol to provide in the gel an amount of polyol of at least 30 g/kg of gel. The sugar solution may also contain a non-ionic surfactant such as sorbitan monostearate as a protecting substance to fur ther improve fermentation activity. The microorganisms in the gel are preferably yeast, and after rehydration the yeast containing gel is used in producing a fermented drink such as in secondary fermentaion of wine to produce sparkling wine or champagne.

The invention concerns a device for sealing a bottle containing a sparkling wine and includes a stopper, particularly made of cork or a synthetic material, capable of being inserted in the neck of the bottle, maintained thereon by a wire cap, and run through in the axial direction, by a conduit having first and second ends capable of communicating respectively with the bottle's internal volume and external volume. The second end is closed by a retractable closer. The device is characterized in that the stopper is axially run through by an orifice designed to receive the conduit and having an adjusted and tight cross-section relative to the conduit external section, the latter being provided at its second end, with a support flange capable of resting against the stopper upper surface.

A cap device, particularly for a wine bottle, is disclosed as including a cap having a recessed top opening for receiving a screw for threadable insertion into the cork of the wine bottle. The recess at the top of the cap is of basically square shape with two recess extensions for receiving a butter knife, or the like, for turning the cork and screw as a unit and thereby unscrewing the cap, which is threadably attached to the outside of the neck of the wine bottle. The threading direction of the threads of the cap and neck of the wine bottle are opposite to the threading direction between the cork and the screw. Additionally, the cap is structured to extend a distance above the extent of the cork in the neck of the wine bottle, the cork is bullet-shaped and channels are defined transverse to the threads extending outwardly of the neck of the wine bottle, in order to allow the escape of compressed carbon dioxide in a sparkling wine or champagne bottle as the cap is unscrewed and the cork lifted. The top of the screw defines a spherical projection in order to assist guiding the cork in, with respect to the recess of the cap, when reinserting the cork after use.

The invention provides a blueberry and medlar sparkling wine and a production method thereof. The invention provides a blueberry and medlar sparkling wine with the advantages of rich nutriments, health care effect, simple production technology and stable quality of finished product, and a production method thereof. The blueberry and medlar sparkling wine comprises the following ingredients in parts by weight: 2-10 parts of blueberry juice, 2-8 parts of white granulated sugar, 1-5 parts of medlar juice, 0.2-1 part of hop, 0.8-2 parts of citric acid, 2-8 parts of edible alcohol and 27-204 parts of purified water, and the pressure of carbon dioxide is 4-6 MPa. The production method of the blueberry and medlar sparkling wine comprises the following steps of: first, mixing the blueberry juice, the white granulated sugar, the medlar juice and the hop; next, adding the purified water into a mixture for homogenization; after homogenization, adding the citric acid into a mixed solution to adjust the pH value of the system to be 3.0-4.5; then sterilizing and cooling; adding the edible alcohol when the temperature of the system is reduced to 15-25 DEG C; and finally, charging the carbon dioxide.

The invention discloses a rice sparkling wine and a preparation method thereof. The preparation method of the rice sparkling wine comprises the following steps: liquefying a crushed raw material rice by alpha-amylase, saccharifying by using glucoamylase, and hydrolyzing proteins in the raw material rice by using acid protease to obtain a rice sugar solution; filtering the sugar solution, adjusting sugar, inoculating yeast, and fermenting to obtain a rice wine solution; and removing yeast from the rice wine solution, carrying out freezing clarification, filtering, introducing carbon dioxide, and sterilizing to obtain the rice sparkling wine. The rice sparkling wine is clear, transparent, mellow and elegant, has moderate sweet and sour taste, fine delicate bubbles and tasty mouthfeel, contains no antiseptics, and has the unique flavor of rice fragrance; and compared with preparations methods of other similar products, the preparation method has the advantages of simple process, easy obtaining and high utilization rate of the raw material, and low cost, and a device used in the invention is a conventional device, and can be fully utilized.

A system and method for dispensing sparkling and other pressurized beverages from a container. Sparkling wine and other beverages may be dispensed without removing a cork or other closure. One or more needles may be inserted through the closure and sparkling beverage dispensed through the one or more needles. The one or more needles may be inserted at an angle to the vertical or axis of the bottle opening in which the closure is positioned, e.g., to avoid contact with a metal retainer on the closure. Dispensed beverage may be directed to a pressurized reservoir to help maintain or recover carbonation prior to dispensing.

The invention relates to rose sparkling wine and a production method thereof. The production method including the steps of rose screening, extraction, fermentation and the like. Compared with clam rose wine obtained through extraction and distillation of traditional strong wine, the rose sparkling wine obtained through the method is bright and shining in color, rose fragrance is rich, a whole oral cavity can be full of rose fragrance, the rose sparking wine is sweet but not greasy, fine bubbles are generated, the alcohol content is low, the bitter feeling of roses is reduced, and the rose sparking wine is wide in range of suitable crowds and is particularly preferred by females.

The invention discloses red jujube sparkling wine and a production process thereof. The red jujube sparkling wine is prepared by taking red jujubes as raw materials through processes, i.e. sorting, cleaning, baking, fire-curing, extraction, liquid state fermentation, semi-solid state fermentation, accelerating aging, preservation, blending, ageing, gas loading, encapsulation, and the like. In the invention, the baking and the peat fire-curing can increase fragrance and the content of phenols; the alcohol extraction is beneficial to the extraction of nutrient substances, i.e. alcohol-soluble effective components of the red jujubes, jujube peel pigments, and the like; adsorption treatment removes impurities causing bad flavor, therefore the fragrance and the flavor of the red jujube sparkling wine are greatly improved; jujube hulls and liquid state fermentation sediments are mixed for fermentation to sufficiently utilize red jujube resources, therefore the cost is saved and economic benefit is enhanced, but also environmental pollution is prevented; and the red jujube sparkling wine is mature, refined and mild through the preservation, the blending and the ageing. The obtained red jujube sparkling wine is clear and transparent, has strong fruity flavor, moderate sour and sweet flavor, exquisite foam, refreshing and pleasant taste and specific style of red jujube fruit wine.

The present invention comprises an apparatus which, when inserted into the neck of a bottle, facilitates the dispensing of carbonated beverages such as soda, beer and sparkling wines. The invention does so in a manner that prevents spillage of a carbonated beverage, while retaining the gas that gives the beverage its “fizz” within the bottle into which the beverage was originally placed. The cap valve, which creates a water tap inside the bottleneck maintains a secure seal that prevents material from escaping, even if the contents are under pressure. The cap functions like a faucet that opens or closes upon rotation. In the open state it regulates outflow and has structural safeguards to prevent accidental removal from the bottleneck. To put a secure seal on the bottle, the cap presses against the double neck outlet with its valve that has a gasket. Between the end of the moving part that directs the flow in the double neck and the inside of the cap exists a locking space, which enables the valve to securely cover the double neck outlet upon application of pressure by the cap on the bottle, thus impeding outflow. When the cap is unscrewed from the bottle, the valve frees the double neck outlet, creating a passageway that enables outflow of the container's contents. If the bottle contains carbonated liquids, the best method for pouring involves holding the container in such a way that its bottom is higher than the cap and the liquid covers the valve. Because liquid is heavier than gas, only liquid will flow through the cap's open valve. The rest of the gas will remain in the container. This will markedly improve the quality of carbonated soft drinks or similar products. There are added optional features to enable a user to drink directly from the bottle by utilizing: (1) a cone like cup or (2) a tube and nipple configuration.

The invention relates to a method for brewing cherry sparkling wine. The method comprises the steps of material selection, stalk removal, heating, pulverization, enzymolysis, juice picking, acidity adjustment, primary fermentation, clarification, mixing, secondary fermentation, freezing, sterilization, bottling and the like. According to the method, the technologies of rapid heating and vacuum negative pressure fruit pulverization and extraction are adopted, cherry pericarp tissues can be ruptured instantly, pigment and high quality tannin in pericarp can be extracted rapidly and sufficiently, while bitter tannin in fruit seeds is not extracted; intrinsic microorganisms, oxidase and the like of cherries can be killed, and bad flavor caused by oxidation or natural fermentation is avoided; the produced cherry sparkling wine is bright in color, clear, shining and glossy in wind body, fine, smooth and lasting in foam, rich in fruit fragrance and aroma, fresh, lively, tasty and refreshing in mouthfeel, balanced, coordinated and lasting in after taste.

The invention relates to a brewage method of litchi sparkling wine, belonging to the technical field of brewage of sparkling wine. The preparation method comprises the following steps: litchi raw material treatment, freeze concentration, clarifying, fermentation, fermentation termination, aging, filtration, carbon dioxide addition, filling and the like. The litchi sparkling wine produced by the method has thick fruit smell, abundant nutrition, good and smooth taste, coordinated wine body and low bitterness.

The invention relates to a method for preparing wine, in particular to a method for preparing Meili sparkling wine. By the method, the fragrance characteristic of Meili grape fruits is kept, the natural value of the Meili grape fruits is preserved, carbon dioxide gas generated by sugar fermentation of the fruits is retained, the damage to the mouthfeel of fruit wine caused by artificially adding carbon dioxide is avoided, and the brewing process is simplified. The method comprises the following operation steps of: (1) controlling the maturity of Meili grapes serving as a raw material of the sparkling wine; (2) picking and sorting; (3) squeezing and taking juice, and adding sulfur dioxide; (4) clarifying; (5) performing alcoholic fermentation; (6) transferring into a tank; (7) terminating fermentation; (8) refrigerating and aging; and (9) filtering under constant pressure, and filling.

The invention discloses cabernet sauvignon sparkling wine and a brewing method thereof. Grape picking sugar degree is not less than 190g/L; physicochemical indexes are as follows: alcoholic strength is 12-14%vol, reducing sugar content is less than 16g/L, total acid content is 7g/L, free sulfur dioxide content is not more than 45mg/L, total sulfur dioxide content is not more than 260mg/L, pressure at 20 DEG C is not less than 0.35MPa, and volatile acid content is not more than 0.8g/L. The brewing processes comprise smashing cabernet sauvignon as a raw material, dipping, separating, clarifying, fermenting, clarifying, freezing, carrying out yeast culturing, filling, carrying out secondary fermenting, aging, precipitating wine lees, discharging wine lees, and packaging. The cabernet sauvignon sparkling wine and the brewing method thereof have the following advantages: 1, the wine is high sparkling wine brewed with the cabernet sauvignon breed; 2, the sparkling wine is produced by the brewing method of performing secondary fermentation in bottles; 3, the finished product has typical fruity flavor of cabernet sauvignon, rich bouquet, rose red and proper sour and sweet, and the wine is well-brewed, and has fine bubbles and good taste.

The invention discloses a method for producing orange sparkling wine. The method comprises the following steps: controlling the orange fruit maturity; performing scald peeling, peeling, pulping and juicing; clarifying; and performing first fermentation and secondary fermentation. The processing shortcoming of high acid content of the orange fruit can be avoided, the special fragrance and the mouth feel of the orange fruit can be kept, the nutrient value can be stored, and simultaneously the problems of the bitter feeling of the orange wine and the poor stability of the orange sweet fruit wine can be well solved, and the harmful flavor substances can be reduced. No chemical substance such as artificial color, spice or preservative is added in the production process and the wine is completely fermented by pure juice. The orange sparkling wine produced by the method provided by the invention is in orange yellow color, thoroughly clear, tiny and lasting in bubbles, intense in fruit flavor, fresh and cool in mouth feel and prominent in orange characteristic feature.

The invention discloses a loquat sparkling wine. The loquat sparkling wine is prepared through the following steps: (1) selecting mature loquats, peeling and denucleating the loquats, juicing the loquats, and keeping the juice for standby; (2) cleaning glutinous rice, adding water, mixing well, immersing, steaming the glutinous rice by a routine method, cooling and keeping the glutinous rice for standby; (3) mixing the loquat juice and glutinous rice according to a weight proportion of 25-50:75-100, stirring uniformly, placing the mixture in a fermentation cylinder, inoculating 0.2 wt% of an active dry yeast and carrying out fermentation for 25-40 days, wherein the weight of the glutinous rice is calculated by raw glutinous rice; (4) after the fermentation, releasing the original wine from a valve at the fermentation cylinder bottom, filtering and removing slag by a centrifuge and disinfecting for standby; and (5) filling CO2 into the original wine under 3.0*10<9>-4.0*10<9> Pa by a gas-wine mixer and carrying out filling to obtain a finished product acquisition. The loquat sparkling wine provided by the invention has unique bouquet and obvious health care function for frequent drinking.

The invention relates to Pinot Noir grape peach sparkling wine and a brewing method of the Pinot Noir grape peach sparkling wine. The grape picking sugar degree is not lower than 180 g/L, and physicochemical indexes are as followings: the alcoholic strength is 11 to 13 percent vol, the reducing sugar is lower than 15 g/L, the total acid is 6 to 8 g/L, the free sulfur dioxide is not higher than 50 mg/L, the total sulfur dioxide is not higher than 250 mg/L, under the condition of 20 DEG C, the pressure is not smaller than 0.35 MPa, and the volatile acid is not higher than 0.8 g/L; in the brewing work procedures, Pinot Noir grapes are used as raw materials, and crushing, steeping, separation, clarification, fermentation, clarification, freezing, yeast culture, filling, secondary fermentation, ageing, wine lees settlement, wine lees discharging and package are carried out. The Pinot Noir grape peach sparkling wine and the brewing method have the superiorities that 1, the Pinot Noir grape peach sparkling wine belongs to high-sparkling wine brewed by Pinot Noir grape varieties; 2, the brewing method for carrying out the secondary fermentation in a bottle is adopted for producing the sparkling wine; 3, finished products have typical fruity, intense bouquet and rose color of the Pinot Noir grapes, the sour and the sweet are proper, the wine body is intensive, the foam is fine and smooth, and the high liquor intensity is realized.

The invention provides a method of making a stopper (2) of cork of natural and/or synthetic origin for a bottle of sparkling wine of the Champagne type, said stopper (2) having a base suitable for constituting a fraction of the inside wall (17) of said bottle (6) and an outside wall (30) suitable for bearing against the inside wall (24) of the neck (4). The method consists: in acting during closure of said bottle (6) to deform said outside wall (30) of said stopper (2) longitudinally over at least a portion extending to its base, so as to provide at least one channel-forming groove (18, 33) in said stopper; and in maintaining the longitudinal deformation throughout the period said bottle (6) is closed by said stopper (2) so that said channel-forming groove (18, 33) persists when said bottle is partially opened.

The invention provides a low-alcohol sparkling grape juice beverage. The low-alcohol sparkling grape juice beverage has the following physicochemical indexes: alcoholic strength of 1.0-1.5%vol, revertose of greater than or equal to 100g/L, total acid of 6.0-8.0g/L, free sulfur dioxide of 40-50mg/L, total sulfur dioxide of 140mg/L, pressure of greater than or equal to 0.35MPa at 20 DEG C and volatile acid of less than or equal to 0.7g/L. The invention also discloses a preparation method of the grape juice beverage. The success of the development of the low-alcohol sparkling grape juice beverage has great influence on the study of Chinese grape wines and the grape wine market; the low-alcohol sparkling grape juice beverage meets the market requirements and the consumption trend, and is especially suitable for women and children as well as consumer groups unable to drink the grape wines relatively high in alcoholicity, and therefore, the types of the Chinese grape wines are enriched, a process and a technique for producing the whole-juice low-alcohol sparkling grape wines are provided to promote the development and the advancement of the Chinese grape wine brewing industry.

The present invention relates to process of making mulberry sparkling wine. The process has short production period with once alcohol fermentation, rather than twice alcohol fermentation, and low cost, and the mulberry sparkling wine has lowered acidity, high stability and high quality. The process includes the following steps: sorting, squeezing, clarifying at 3-5 deg.c for 18 hr with total mulberry juice acidity regulated to 4.0-6.0g/L, adding self-soluble yeast in 0.2 % and fermenting at 18-20 deg.c until the residual sugar content of 16-20 g/L, sealed fermentation in a fermenting tank at low temperature and pressure maintaining condition, cold storage at -4 deg.c to -2 deg.c, etc.

The invention discloses a brewing process of cao-apricot sparkling wine. The brewing process comprises the following steps: sorting, washing, baking, flue curing, extracting, liquid fermenting, semi-solid fermenting, catalytically aging, storing, blending, aging, filling gas and filling apricot flesh which is used as a raw material. By adopting the baking and flue curing with peat, the fragrance and the phenol content are increased; by adopting the alcohol extraction, the alcohol-soluble active ingredients and nutrients of the apricot flesh can be conveniently extracted; by adopting the adsorption treatment, impurities causing bad flavor are removed, so that the fragrance and the flavor of the wine are greatly improved; the apricot flesh residue and liquid fermented precipitates are mixed and fermented, so that the resource of the apricot flesh is sufficiently utilized, not only is the cost saved, but also the economic benefit is increased, and the environmental pollution is avoided; by virtue of storage, blending and aging, the wine is mature, tender and soft. The apricot flesh sparkling wine is clear, transparent, strong in fruit fragrance, moderate in acid and sweetness, exquisite in foam and pleasant in taste and has the unique flavor of apricot flesh wine.

The invention discloses a preparation method of sweet flower sparkling wine. The sweet flower sparkling wine is prepared through the steps of mixing roselle flowers and other flowers, carrying out pretreatment on wheat bran and sticky rice, carrying out cooking for saccharification, carrying out fermentation, carrying out digestion, carrying out blending, carrying out heat-cold stabilization, and adding with gas and canning. With the adoption of the digestion method, the color and the main ingredients are obtained, cofermentation with sticky rice is carried out, the nutrient substances in petals are not destroyed in the preparation method of sweet wine, and the abundant nutrient substances in the petals are reserved in the sweet wine, so that the nutrition value in the sweet wine is increased; in addition, ferulic acid and the derivatives thereof have the functions of resisting oxidation, slowing down aging, and the like; ferulic acid substances in sticky rice and wheat bran are sufficiently utilized, and the contents of ferulic acid and the derivatives thereof in the wine liquid are improved through the technologies including washing and enzymolysis; the sweet flower sparkling wine has low content of alcohol, fresh color and rich fragrance of flowers, and is particularly suitable for old people and women to drink.