13 results about "Sparkling white wine" patented technology

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 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.

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.

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 relates to the technical field of sparkling wine, and particularly discloses a sparkling wine preparation method based on radix ophiopogonis active ingredient solid alcohol, which comprises the steps of radix ophiopogonis active ingredient extraction, solid alcohol preparation, sparkling wine compound blending, sterilization and packaging. By matching with centrifugal filtration, rotary evaporation concentration and freeze drying processes, the extraction efficiency and purity of active ingredients such as saponin and polysaccharide in the radix ophiopogonis are remarkably improved, the problem of insufficient release of the active ingredients caused by traditional normal-temperature soaking is avoided, and the solid alcohol matrix can be used for flexibly regulating sweetness, acidity and flavor auxiliary materials; the dwarf lilyturf tuber sparkling wine has the advantages that the strong taste of the traditional highly-soaked wine is obviously improved, the dwarf lilyturf tuber sparkling wine is more in line with the preference of modern consumers on light-alcohol and easy-to-drink drinks, has the natural health-care property of dwarf lilyturf tuber and the relaxed and pleasant feeling of sparkling wine, meets the consumption requirements of the current market on low-alcohol and functional drinks, and expands the application scene of the traditional medicinal and edible materials.

The application discloses a kind of preparation methods of high polyphenol low alcohol content rose sparkling wine, it is related to food processing technical field.The high polyphenol low alcohol content rose sparkling wine of the application is prepared by secondary fermentation of lactobacillus and yeast with white granulated sugar, rose dried flower, pure water as raw material, combined with the flavor characteristics of rose flower, lactic acid fermentation and yeast fermentation, maximum degree retains and improves rose polyphenol and rose flower fragrance, and reasonably controls the alcohol content, total acid, total sugar and sparkling property of wine body, with the drinking characteristics of high nutritional value and strong drinkability.The wine body obtained by the application has rich rose fragrance, suitable sour and sweet, mellow and full, balanced, coordinated, with killing mouthfeel, alcohol content 6%~8%vol, total sugar 60~80g / L, total acid 8~10g / L, carbon dioxide content 0.35~0.45%wt, rose polyphenol is greater than or equal to 3000mg / L, and beta-phenylethanol is greater than or equal to 4000mg / L.

This application discloses a method for preserving the aroma and optimizing the bubbles in prickly pear sparkling wine using mannoprotein. During the secondary fermentation stage of the prickly pear sparkling wine, mannoprotein is added to the fermentation system at an amount of 200-600 mg / L. This application addresses the problems of monotonous aroma and poor bubble quality in existing prickly pear sparkling wines.

Retaining device for, in particular, sparkling wine or champagne bottles, consisting of a cork, one or more wire connecting elements and a retaining ring, characterized in that the retaining ring is arranged below the rim of the bottle and the cork remains permanently connected to the retaining ring via the connecting element.

The present invention belongs to the field of brewing technology, and specifically relates to a green plum sparkling wine and a preparation method therefor. The preparation method comprises the following steps: first adding a green plum fruit into wine, introducing carbon dioxide into the wine, and sealing the wine; and after sealing, heating and pressurizing same, and then cooling same to room temperature to obtain a green plum sparkling wine. According to the preparation method of the present invention, by introducing carbon dioxide and heating under a sealed condition, the carbon dioxide is incorporated into the green plum fruit to change the density thereof. In a sealed state, there is a certain pressure in the wine body and in the packaging gap, and the solubility of the carbon dioxide is high under high pressure. After opening, the space pressure is released, such that the carbon dioxide in the wine body is released outwards to form a large number of small dense bubbles, and an upward floating power is formed to drive the green plum fruit to float upwards and keep floating on the liquid surface of the wine body. The present invention not only retains the flavor and characteristics of traditional green plum wine, but also improves the freshness preservation effect and the refreshing effect of the green plum sparkling wine by means of carbon dioxide.

The utility model discloses a drying device for sparkling wine fermented wine lees, and belongs to the field of drying equipment. The drying device comprises a rotary drum, a feeding device, a discharging device and an air heater; a cooling assembly is arranged on the outer wall of the rotary roller and comprises a first heat conduction plate, a second heat conduction plate, a heat dissipation plate fixedly arranged on one side of the first heat conduction plate and one side of the second heat conduction plate and a connecting piece arranged at one end of the first heat conduction plate. Through the design of the cooling assembly and the limiting block, the first heat conduction plate and the second heat conduction plate are connected by inserting the inserting block into the inserting groove, and meanwhile, the limiting block and the clamping groove are mutually clamped to limit movement of the first heat conduction plate and the second heat conduction plate and rotation of the heat dissipation plates, so that airflow flowing between the adjacent heat dissipation plates is accelerated, heat dissipation of the heat dissipation plates is accelerated, and the heat dissipation efficiency is improved. The temperature of the first heat-conducting plate and the second heat-conducting plate is reduced, the drum wall of the rotary drum is cooled, and the coking phenomenon caused by contact of wine lees and the inner wall of the rotary drum is avoided.

1. Name of the designed product: bottle (AXSO sparkling wine). 2. Use of the designed product: bottle for containing articles. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: front view.