47 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.

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 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.

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.

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 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.

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 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.

Cork for sparkling wine bottles made of natural cork, agglomerated cork or composite cork with a head (2) and a shaft (3), characterized in that at least one non-continuous cavity (4) is provided in the head and / or cavity (5) in the shaft, wherein the cavity can be arranged in an axial, radial or any desired spatial orientation, such that the cork meets the technical requirements customary for sparkling wine corks with regard to pressure resistance, mechanical strength, fracture strength and gas tightness.

The present invention relates to a technical cap (1) for bottles (2) for fizzy wine or sparkling wine refermented in bottle, comprising: a capsule (3), inside which a first cavity (4) is defined, having an at least partially substantially cylindrical conformation, comprising a first lateral surface (5) in which there is a first access opening (6), in f luid communication with a substantially cylindrical chamber (7) of said capsule (3), designed to accommodate an open end (8) of the neck (9) of a bottle (2) and to be hermetically fixed to the same by hermetic fixing means (10, 13) of a such technical cap (1), the first cavity (4) being also accessible through a, substantially cylindrical, access hole ( 14 ), obtained coaxially with the first cavity (4); - a shutter (16), inserted into the first cavity (4) through the access hole (14) in such a way as to hermetically close the latter, wherein the shutter (16) comprises an operating portion (17), comprising a second lateral surface (18), facing the first lateral surface (5) of the first cavity (4), in which a second access opening (19) to a second cavity (20), obtained inside the shutter (16), is obtained, wherein the shutter (16) is rotatable inside the first cavity (4), around a medium cylindrical axis (15) of said first cavity (4), between a collection position thereof, in which the second access opening (19) faces the first access opening (6), and a storage position thereof, in which the second access opening (19) faces a first closed region (21) of the first lateral surface (5) of the first cavity (4), so as to be hermetically closed by it, and a second closed region (22) of the second lateral surface (18) faces the first access opening (6), so as to hermetically close it.

Carbonation is the process of dissolving carbon dioxide into beverages like beer, sparkling wine, and seltzer water. To speed up the carbonation process, a still liquid is atomized into droplets as it is added to a container pressurized with carbon dioxide. The gas in the container will adsorb into the droplets more quickly than for traditional carbonation methods because of the large surface area-to-volume ratio of the droplets. The carbonated droplets will collect as pooled liquid in the bottom of the container from which it is sent to a storage vessel carbonated to the desired level. The system and process allows for carbonation of liquid at a rate of several gallons per minute, which is a significant increase over current processes.

1. The name of the design product: Wine Tank (Achun Sparkling Wine). 2. The use of the design product: For the canning of sparkling wine. 3. The design key points of the design product: Lies in the pattern. 4. The picture or photo that best shows the design key points: Perspective view. 5. The bottom surface of the design product is a part that is not easily seen or not seen during use, and the bottom view is omitted.

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.

The invention relates to the technical field of wine production and processing, and in particular to a fermented sparkling wine and a preparation method thereof. The preparation method comprises the following steps: 1) primary fermentation: mixing glutinous rice, water, distiller's yeast and a No. 1 yeast agent, culturing at 22-32° C. for 20-30 hours, then lowering the culturing temperature to 18-20° C. until the alcohol content in the primary fermentation system reaches 12-18% by volume, ending the fermentation, discarding the solid after solid-liquid separation, and using the liquid as a base wine; 2) blending the base wine: blending the base wine with a sugar solution to achieve an alcohol content of 4.0-5.0% by volume, 130-150 g / L of reducing sugar, and 1-3 g / L of total acid in the base wine; and 3) secondary fermentation: mixing the No. 2 yeast agent with the blended base wine, and performing secondary fermentation at 12-20° C. After the fermentation is completed, collecting the supernatant to obtain the fermented sparkling wine. The fermented sparkling wine of the present invention does not use any additional additives, and thus the flavor is more harmonious and the bubbles are more fully and delicately associated to the greatest extent possible, and the bubble holding time can reach 10 to 15 minutes.

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.