4 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.

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.

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.

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.