30 results about "Sparkling white wine" patented technology

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.

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.

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.

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

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 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.

The invention discloses agate red cherry sparkling wine and a preparation method thereof. The preparation method comprises the following steps: crushing agate red cherry pulp to prepare cherry juice; la-Ma yeast and cherry juice are mixed and poured into a fermentation bottle, culture is conducted for 7 days at the normal temperature, and deflation operation is conducted once every other day during culture; and filtering, adding 0.30-0.40 g of La-Ma yeast and 4.0-5.0 g of honey, and continuously fermenting at the temperature of 12-14 DEG C for 7 days without ventilating in the period, so as to obtain the agate red cherry sparkling wine. The preparation method disclosed by the invention not only can solve the problem of single brewing raw material of the sparkling wine, further enrich the variety of the sparkling wine and meet the market diversification demand, but also can provide practical reference for industrial production and industrial development of the agate red cherry sparkling wine.

1. Name of the product in this design: Aluminum Can (Red Handmade Whisky Plum Sparkling Wine). 2. Purpose of this design: For holding liquid beverages. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

1.The name of the design product: packaging box (wine of Vitis amurensis Rupr.). 2.The use of the design product: the design product is used for packaging the outer packaging box containing wine. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo best indicating the design points: perspective view. 5.The design claimed contains color.

Multi-part plaque for sparkling wine or champagne bottles, comprising a lower plaque, an upper plaque and an intermediate spacer element, which together form a cavity.

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.

Machine for the disgorgement and dosage for producing sparkling wines, which comprises first transport means (21), adapted to transport, along a first advancement direction (A1), multiple bottles (100), an inlet station (22) intercepted by the first transport means (21), a treatment unit (3) adapted to receive the bottles (100) at the inlet station (22), an outlet station (23) arranged for receiving the bottles (100) from the treatment unit (3), and second transport means (24), which are adapted to transport the bottles (100) outside the outlet station (23) along a second advancement direction (A2). The treatment unit (3) comprises multiple operative modules (4), which are placed between the inlet station (22) and the outlet station (23) and are side-by-side with each other along a flanking direction (X) substantially parallel to the first advancement direction (A1). Each operative module (4) comprises movement means (5) arranged for moving the bottles (100) from the inlet station (22) to the outlet station (23) along a third advancement direction (A3) transverse to the first (A1) and second advancement direction (A2), and several operative stations (6) placed in succession along the third advancement direction (A3). The operative stations (6) comprise at least one disgorgement station (61) provided with an uncapping device (611) arranged for removing the cap from the bottle (100) and a dosage station (62) provided with a dosing tap (621) arranged for introducing a specific dose of dosage syrup in the bottle (100).

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.

The invention relates to the technical field of wine brewing, in particular to a method for clarifying Vandal grape juice. The method comprises the following steps: after Weideer grapes are crushed, adding pectinase at a pulp pump; standing the Weideer grape mash in an air bag squeezer for enzymolysis for 2 hours, then squeezing and extracting juice, and adding SO2 into a juice collecting tank; clarification is performed at 8-10 DEG C after the Weideer grape juice enters a fermentation tank; after the Weideer grape juice is put into a tank for 24 hours, gelatin is firstly added, and then bentonite is added for fining treatment after 2 hours; clear Weideer grape juice is obtained from the top of the fermentation tank; the clarified Vandal grape juice obtained by the method disclosed by the invention is clean in aroma, and meets the fermentation requirements of sparkling wine, dry white wine, late-harvest sweet wine or noble rot style Vandal wine.

Plaque for sparkling wine or champagne bottles, characterized in that it has a curved base surface for resting on the cork head and an elevation arranged above in the form of a housing with an interior space for accommodating a functional element or module.

Retention system for corks on bottles containing carbonated beverages, in particular sparkling wine, champagne or sparkling wine bottles, characterized in that a wire (1) is guided through the upper region of the cork, the two ends of which are guided outwards and downwards and are connected to a ring or band (2) which rests on the bottle neck.

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 invention discloses a production method of flavor sparkling wine by a traditional method, and relates to the technical field of wine brewing, the method comprises the steps of base wine preparation, secondary fermentation liquor blending, secondary fermentation in a bottle, ageing in the bottle, bottle rotating for residue removal, sugar supplementation for seasoning and post-treatment, the grape concentrated juice is used as a sugar source of secondary fermentation liquor, a specific fermentation aid is added, the temperature and pressure of secondary fermentation in a bottle are accurately controlled, ageing is carried out for more than or equal to 15 months, regular slight shaking is carried out, mechanical bottle rotating and automatic slag removing are combined, and after sugar is supplemented, low-temperature stabilization and membrane filtration sterilization are carried out. The method has the beneficial effects that the production period is remarkably shortened on the basis of ensuring complex flavor brought by yeast autolysis through full-process quantitative parameter control; bubbles are fine and lasting, and the wine loss rate is low; manual experience dependence is reduced, and batch stability is improved; the finished product has typical flavor and good shelf life stability of a traditional method, and high-efficiency and high-quality production is realized.

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.

1.The name of the design product: packaging bottle (wine bottle of Vitis amurensis). 2.The use of the design product: the design product is used for packaging bottle containing wine. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo best indicating the design points: perspective view. 5.The design claimed contains color.

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.