199 results about "Viniferal" patented technology

The invention discloses low-alcohol ice wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation by adding GOX, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine. After wine liquor is clarified, SO2 and EDTA are adopted to carry out synergic anti-oxidation processing, which reduces the use quantity of the SO2 greatly, lowers the influence of sulfite on the quality of the wine and also lowers the browning degree of the wine liquor effectively. The invention has the advantages that the color and the taste of the wine are enhanced, the wine has full-bodied wine fragrance and oak fragrance and more conforms to the healthy drinking requirements of modern people, and the alcoholic strength is also lowered.

The invention aims at providing sweet muscat wine which uses muscat grapes as a raw material, is rosy in appearance color, is clear and transparent, typical, rich, fresh and elegant in aroma, mellow and full in taste, smooth in wine body, balanced in taste, lasting in aftertaste and high in alcohol degree and a brewing process thereof, belonging to the technical fields of wines. The technical scheme is as follows: the brewing process of the sweet muscat wine adopts a segmented fermentation method,an impregnation process and a fermentation process are not fully synchronized, the impregnation is performed for a fixed time of 96h in an alcohol fermentation process I, peel and pomace are separated and then an alcohol fermentation process II is performed, and the impregnation time length is fixed and appropriate.

The invention relates to fresh wine and a brewing technique thereof, and belongs to the technical field of fresh wine fermentation and brewing. The invention aims to solve the technical problem of providing a brewing technique which can be used for producing high-quality fresh wine with grapes that are not quite mature under influence of weather and are not suitable for aged wine production in principle, and the brewed fresh wine has elegant, fine and pure fruit aroma and light body, and tastes refreshing and crisp. The brewing technique of the fresh wine comprises the following operation steps of selecting raw materials, removing stems, crushing, soaking, conducting low-temperature clarification, conducting alcoholic fermentation, stopping fermentation, blending raw wine, conducting stabilized processing and filling.

The invention belongs to the field of an alcohol making technique and a product thereof, particularly the field of a wine making technique and a product thereof. The invention relates to a method for making proanthocyanidin-rich wine, which comprises the following steps: taking grapes as a raw material, crushing, filling into a tank, fermenting, separating skin and residue from the fermentation liquid, and aging the fermentation liquid to obtain the wine liquid. The invention is characterized in that grape seeds obtained after separating skin and residue are cleaned, dried and added into the fermentation liquid which is higher than 6 %vol, or the aged wine is kept soaking until the proanthocyanidin content in the aged wine reaches 300-600mg / ml, thereby obtaining a thick proanthocyanidin wine liquid; and the wine liquid is blended with a commonly brewed wine liquid to obtain the proanthocyanidin-rich wine of which the proanthocyanidin content is up to 200-400mg / 100ml, and the mixture is filled to obtain the finished product. In the wine making process, more proanthocyanidin can be obtained without adding any other substance, and the quality of the wine is enhanced.

A method is described for the production of wine, comprising the steps of:a) preparing a grape must;b) subjecting said grape must to clarification; andc) subjecting said clarified grape must to alcoholic fermentation to obtain said wine;characterized in that it comprises the step of adding to said clarified grape must, in sequence 1) at least one tannin and 2) a lysozyme. The use of tannin and lysozyme according to the invention enables to eliminate the sulfiting step involved in traditional methods and the sulfite-free wine thus obtained exhibits good chemical and microbiological stability.

The physicochemical indexes of sweet grape wine are as follows: alcoholic strength>=9.5%V / V, reducing sugar>=50g / L, total acidity=6.8g / L, free sulfur dioxide>=40mg / L, total sulfur dioxide<=250g / L, tannin>=2.0g / L, and volatile acid<=0.8g / L. The sweet grape wine and the brewing technology of the sweet grape wine have the advantages that the wine is in the deep ruby red color, gives out a graceful and harmonious fruity flavor and vinous flavor, tastes mellow, fleshy, coordinated and rich and gives people a lingering aftertaste; the problems that fermentation starting is slow, fermentation is unstable and volatile acid is greatly increased easily in the fermentation process of sweet grapes are solved; meanwhile, confiture can be thoroughly fermented, and therefore a secondary flavor, namely, a fermentation flavor, can be completely formed; a primary flavor, namely, the fruity flavor, of the grape wine is enhanced in the composite liberation process, and therefore the sugar content of the grape wine is improved.

Belonging to the field of biotechnology and fermentation, the invention discloses a method for degradation of biogenic amines in wine making by lactobacillus plantarum. The strain is obtained by screening the surfaces of wine grapes, not only can effectively reduce the content of biogenic amines in an MRS medium added with putrescine, histamine and tyramine, but also can be directly applied in the wine making process. With good high acid and high alcohol content and high SO2 tolerance, and very high malic acid-lactic acid conversion rate, the strain can effectively decrease the content of biogenic amines in the wine making process.

The invention relates to a wine and a preparation method thereof, and in particular relates to a wine containing an SOD (Superoxide Dismutase) component and a preparation method thereof. The preparation method of the wine containing the SOD component comprises the following steps of: (1) preparing phyllanthus emblica wine juice; (2) preparing phyllanthus emblica fermenting juice; (3) blending and disinfecting; and (4) bottling and packaging. The prepared wine per liter contains 800-1200 thousand international units of SOD. The original anthocyanin in percentage by weight in the wine is 0.01-0.0375%. The wine containing the SOD component prepared by the preparation method not only maintains taste of wine, but also increases various nutritional substances and SOD, and has the edible, beautifying and health-care functions.

The invention provides a preparation method of red wine rich in resveratrol. According to the method, the red wine with resveratrol content of 125.2-168.5mg / L is prepared by the following steps of: firstly preparing four freeze-dried powder leavening agent of the following four strains: saccharomyces cerevisiae, saccharomyces loges, saccharomyces willianus and an aspergillus niger; and then preparing grape with color on peels, carrying out the processes of cleaning, stem removal, pulp preparation, primary fermentation at 25-28 DEG C, secondary fermentation at 18-20 DEG C, filtration by a plate filter, ageing, first barrel change after 8 and10 days, second barrel change after 50 and 60 days, third barrel change after 80 and 90 days, fourth barrel change after 170 and180 days, sealed storage for 2-3 years, mixing with wine base according to the dosage being above 65% and the like.

The invention relates to wine yeast with low yield of higher alcohol. The wine yeast is characterized in that a certain amount of isoamyl chloroacetate is added in a flat plate for cultivating yeast, the isoamyl chloroacetate generates chloroacetic acid under the catalysis of saccharomycetes isoamyl acetate hydrolase; the chloroacetic acid has a strong restraining effect on the growth of saccharomycetes, if the activity of the ester decomposition enzyme of a mutant strain is high (the higher the activity of the ester decomposition enzyme is, the more higher alcohol produced by the strain is), more chloroacetic acid is produced by decomposition, so that a bacterial colony grows slowly under the inhibition effect of the chloroacetic acid. The wine yeast can be utilized to accurately, conveniently and quickly screen out saccharomycetes with low yield of the higher alcohol. When the saccharomycetes with low yield of the higher alcohol, which is bred through the wine yeast, is used for producing grape wine, the content of the higher alcohol in the grape wine can be lowered by about 10% to 15%; when the saccharomycetes with low yield of the higher alcohol, which is bred through the wine yeast, is used for alcohol fermentation, the content of the higher alcohol in grape wine can be lowered effectively, and the health-care values of the grape wine can be improved.

The present invention relates to a can type sparkling grape wine and a brewing method thereof. The can type sparkling grape wine is characterized in that the brewing process comprises: 1) raw material sorting, 2) stalk removing and breaking, 3) air bag pressing, 4) low temperature clarification, 5) clear juice separating, 6) first glue adding treatment, 7) first low temperature filtration, 8) first freezing treatment, 9) second low temperature filtration, 10) low temperature storage for spare, 11) temperature returning treatment, 12) wild yeast inoculation, 13) temperature control fermentation, 14) temperature control pressure maintaining fermentation, 15) fermentation terminating, 16) second glue adding treatment, 17) second freezing treatment, 18) third low temperature filtration, 19) low temperature isopiestic pressure filling, and 20) finished product warehousing. According to the present invention, the process has advantages of simple and scientific process, convenient operation, short production period and effective production cost reducing, and can achieve the large-scale and continuous production of the sparkling grape wine.

The invention provides condensed cold impregnated bulk wine and a production method thereof. The production method of the condensed cold impregnated bulk wine comprises the following steps: crushing and removing stems; adding sulphurous acid and pectinase; separating grape juice; freezing and concentrating the grape juice; cold-impregnating residual grape pulp for 48 hours; pumping the concentrated grape juice into the grape pulp; adding yeasts for fermentation; and fermenting by apple milk. By creatively combining a process of cold-impregnation with freezing concentration, the problem that the quality of wine in China is relatively low at present is solved, and the fragrance of the wine is enhanced and the taste of the wine is improved. Finally, a purpose of brewing high-quality wine which is rich in fragrance, is smooth, elegant, and has coordinated and fruity taste is achieved.

In the evolution processes of wines, the passage through the wine itself of continuous electric micro-currents permits to reach, in metal oxygen-impermeable containers, results comparable to those obtained in wood barrels. At least the anode utilised for feeding said micro-currents must be definitively titanium-made, and preferably the wine container is also titanium-made and can work as an anode.

The invention relates to the technical field of wine production and particularly relates to Torulaspora delbrueckii and application thereof in the improvement of the fragrance quality of wine. The Torulaspora delbrueckii with a preservation number of CGMCC NO.15162 is obtained through screening, and the strain is mixed and fermented with brewer's yeast, so that the fruity fragrance and honey fragrance of the wine can be increased, the contents of acetic acid and certain volatile fatty acids with sour rot flavors can be reduced to a certain extent, and finally the fragrance quality of the wineis remarkably improved.

The present invention refers to a dietary supplement containing all of the natural components of wine, except for the volatile ones, in particular ethanol. Said dietary supplement is suitable for oral administration and contains antioxidant complexes present in wine vinasses combined with one or more bioavailability promoters. A preferred embodiment of the invention consists in a dietary supplement provided as solid or liquid formulation allowing for avoidance of wine consumption while maintaining all of the beneficial components, in particular the antioxidant ones.

The invention discloses a nourishing wine and a preparation method thereof. The wine is prepared from the following raw materials in parts by weight: 85-95 parts of fresh grape, 7-9 parts of yeast, 10-15 parts of white sugar, 6-8 parts of honey, 25-30 parts of ginseng, 10-15 parts of fresh ginger, 15-20 parts of cordyceps sinensis and 10-15 parts of ganoderma. The nourishing wine provided by the invention is rich in flavor, high in nutritional value owing to combined use of wine and other compositions and remarkable in health care and nourishing effect; the preparation method for the nourishing wine is simple and easy to operate, low in cost and short in production period.

The invention discloses a Saccharomyces cerevisiae, and a use thereof in the increase of the content of esters in wine. The above strain for increasing the content of the esters in the wine is Saccharomyces cerevisiae SW1009, and is preserved in China General Microbiological Culture Collection Center on March 20, 2017 with the preservation number of CGMCC No.13440. Experiments prove that the Saccharomyces cerevisiae SW1009 has the advantages of strong fermenting power, good tolerance, and high content of the esters; and when the strain is used to ferment Cabernet Sauvignon in order to produce the wine, so the total content of the esters is increased to 19.77 mg / L, thereby the quality of the wine is improved.

The invention discloses a preparation method of Vidal ice wine, wherein Vidal ice grapes are crushed to be used as a main raw material, low temperature ultrahigh-pressure crushing and freeze concentration technologies are adopted and then advanced low-temperature temperature-control fermentation is utilized. In addition, a unique flavor substance is obtained through low temperature fermentation of Vidal ice grape skin dregs; then after the Vidal ice grape skin dregs fermentation liquid is mixed with a Vidal ice grape juice fermentation liquid, and pulsed light sterilization and other technologies are adopted, so that a unique fruit aroma in the ice wine is increased, the technical problems of high acidity, poor chroma and serious damage of fragrance and nutritional ingredients in the ice wine brewing process are solved, and the clear, transparent, full, mellow, sweet and refreshing ice wine with strong fruit aroma is produced and has unique characteristics of the Vidal ice wine. Moreover, the preparation method has the advantages of hygienic, safe and simple operation process, low energy consumption, and no pollution.

The invention discloses a method for aging grape wine by a pottery jar and the pottery jar for aging the grape wine. The method comprises the following steps of sorting, crushing, performing alcoholic fermentation, and performing malic acid and lactic acid fermentation, and is characterized in that grape fermenting mash subjected to malic acid and lactic acid fermentation is directly sent into the pottery jar for aging the grape wine to age. The pottery jar comprises a jar body, wherein the whole jar body is provided with an upper thick part and a lower sharp part; the jar body comprises a jar mouth and a jar bottom, the jar mouth is arranged in the upper end of the jar body, and the jar bottom is arranged at the lower end of the jar body; the jar mouth is a conical opening, and the size of the jar mouth is slightly smaller than the size of the jar bottom; a jar cover is arranged on the jar mouth and is matched with the jar mouth, and a sealing gasket is arranged between the jar mouth and the jar cover; the bottom part of the jar bottom is provided with a wine outlet. The method has the advantages that for the aged grape wine, the mouth feel is harmonious, the sourness is moderate, the tannin is smooth, the wine body is mellow and full, the complicated age fragrance is realized, the technical problem of aging of the grape wine by the pottery jar is solved, the grape wine simultaneously has the pottery jar and oak barrel brewing flavors, and the production cost is reduced.

The invention discloses blood replenishing grape wine and a preparation method thereof. The blood replenishing grape wine comprises raw materials including, by weight, 85-95 parts of fresh grapes, 7-9 parts of yeast, 10-15 parts of white sugar, 6-8 parts of honey, 20-30 parts of angelica sinensis, 25-35 parts of prepared rhizome of rehmannia, 10-20 parts of donkey-hide gelatin, 20-35 parts of dried rehmannia root, 15-20 parts of hairy asiabell, 10-20 parts of astragalus, 10-15 parts of Chuanxiong rhizome, 10-15 parts of white paeony root, 10-20 parts of Polygonum multiflorum and 10-20 parts of Chinese wolfberry. The blood replenishing grape wine is rich in flavor, has nutritional values of grape wine and other compositions and has quite remarkable blood replenishing effects and excellent healthcare effects. The preparation method of the blood replenishing grape wine is simple, practical, low in cost and short in production cycle.

The invention discloses a vitis heyneana wine preparation method. Vitis heyneana wine is prepared from, by weight, 80-100 parts of vitis heyneana, 20-30 parts of saccharose and 3-5 parts of saccharomyces cerevisiae. The vitis heyneana wine preparation method includes the steps of stemming and crushing fresh mature vitis heyneana to prepare vitis heyneana juice, adding the saccharose and sulfur dioxide into the vitis heyneana juice, inoculating the saccharomyces cerevisiae, and performing alcoholic fermentation at the fermentation temperature of 22-25 DEG C for 3-5 days hermetically so as to obtain primary fermentation broth; fermenting the primary fermentation broth in a hermetic vessel at the fermentation temperature of 25-28 DEG C for 20-30 days so as to obtain secondary fermentation broth; fermenting the secondary fermentation broth in the hermetic vessel for fermentation for 6-8 months until wine sediments sink naturally so as to obtain raw vitis heyneana wine; freezing, clarifying, filtering and sterilizing the raw vitis heyneana wine so as to obtain a finished product. The vitis heyneana wine preparation method has the advantages that final alcoholicity of the vitis heyneana wine product is increased, so that the vitis heyneana wine is mellower and fuller in taste, and the original healthcare effect of a vitis heyneana fruit wine product is kept.

The invention discloses an apiculatus yeast with low-yielding ethyl carbamate and application of apiculatus yeast in production of grape wine, and belongs to the field of biotechnology and fermentation. Such bacterial strain is separated from raw grape in Changli Beijing; and the bacterial strain is screened by a method comprising the following steps of: getting the raw grape used for brewing; separating and purifying the yeast through a culture medium method; performing primary screening, re-screening and a fermentation test; detecting the content of ethyl carbamate in fermentation liquor through GC-MS (Gas Chromatography-Mass Spectrometer); and selecting the bacterial strain with low-concentration ethyl carbamate. By adopting such bacterial strain, the content of ethyl carbamate can be effectively reduced during production of the grape wine, and the safety of the grape wine also can be improved.

The invention relates to brewing technology of soft dry red fresh wine, belonging to the technical field of wine fermentation type fresh wine brewing and aiming to provide brewing technology for producing high-quality wine with grapes which are not suitable for producing aging red wine by principle because the grapes have low ripeness (the sugar content is 160g / L; S / A is 13-20, wherein S represents glucose content and uses g / L as the unit; A represents tartaric acid content and uses g / L as the unit;) due to the weather influence. The brewed soft dry red fresh wine has beautiful ruby red color, is fashionable and beautiful, has attractive fragrance of red berries and faint scent of plants and tastes supple and balanced. The brewing technology of the soft dry red fresh wine comprises the following operating steps: raw material selection, stem removal and breaking, juice extraction, alcoholic fermentation, impregnation, malic acid-lactic acid fermentation, filtration and filling.

The invention provides a deseeding and squeezing device for wine processing and production and a processing method thereof, and belongs to the technical field of grape processing. The deseeding and squeezing device comprises a pulp squeezing element, a seed filtering element, a control element, a peeling element and a power supply. The deseeding and squeezing device has the advantages that the cleaned grape particles can be peeled, squeezed and deseeded, so as to meet the requirement of wine brewing; when the pulp squeezing element works, because a buffer press sheet is arranged on an auxiliary squeezing roller, the pressure between the auxiliary squeezing roller and a main squeezing roller can be partially buffered, so as to avoid the influence to the mouth feel of the brewed wine due tocrushing of grape seeds and difficulty in separation from grape juice; and when the seed filtering element works, the grape seeds can be quickly separated, and the pulp which is not thoroughly squeezed can be secondarily squeezed, so as to ensure the low content of grape juice in the filtered pulp, avoid the waste of grape juice, and increase the output of wine.

The invention relates to a freezing extraction process for a grape wine. The grape wine produced by using the existing method has the defects that grapes are wasted because components in grape skins are not sufficiently extracted, and the taste, color and aroma qualities of the wine are not high enough. The freezing extraction process for the grape wine comprises a freezing extraction process for a grape wine fermented without skins, a freezing extraction process for a grape wine fermented with skins and a freezing extraction process for a grape wine fermented after stalk removal and crushing. By using the freezing extraction process, picked grape raw materials are frozen at the temperature of 7 below zero-8 DEG C below zero, and cells of grape skins are rapidly destroyed, so that beneficial substances such as pigment, phenols, tannin, aromatic substances, total nitrogen and trace elements in the grape skins are effectively and sufficiently extracted, furthermore, the appearance, aroma and taste of the grape wine can be improved, and the quality of the grape wine can be improved.

The present invention relates to the field of grape wine, and in particular relates to a medicinal-edible homologous traditional Chinese medicine composition and use thereof and grape wine and a preparation method of the grape wine, and the medicinal-edible homologous traditional Chinese medicine composition includes Chinese wolfberry, poria cocos, chrysanthemum, polygonatum, cinnamon and alpinia oxyphylla. The medicinal-edible homologous traditional Chinese medicine composition has the effects of tonifying kidney, reinforcing essence and blood, resisting fatigue, nourishing liver and kidney, strengthening bones and muscles, softening blood vessels, beautifying, nourishing face, enhancing immunity, and delaying senescence. The grape wine not only keeps the original grape wine mellow, fragrant and rich taste, also has the effects of tonifying kidney, reinforcing essence and blood, resisting fatigue, nourishing liver and kidney, strengthening bones and muscles, softening blood vessels, beautifying, nourishing face, enhancing immunity, and delaying senescence.

The invention relates to an oenococcus oeni strain and an application thereof, and belongs to the technical field of bioengineering. The strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation name is (Oenococcus oeni)JQ88, the preservation date is 28th, June, 2013, the preservation number is CGMCC NO.7800, and the address is Beijing, China. The oenococcus oeni thallus is obtained by high-density fermenting, and then the oenococcus oeni thallus is uniformly mixed with a protective agent to obtain the thallus serum, the thallus serum is frozen and dried to obtain the freeze-dried powder; and the strain and the freeze-dried powder thereof can be applied to the secondary fermentation of fruit wine or grape wine, and can be applied to producing yogurt in the fermenting method of plant juice or animal milk. The oenococcus oeni strain malic acid-lactic acid is strong in fermentation capacity, the related beta-D-glycosidase is high in activity, the strain or the freeze-dried powder is applied to the secondary fermentation of the fruit wine and grape wine, and capable of endowing rich fruity and flowery for the fruit wine and grape wine product, and improving the taste thereof.

The invention discloses a preparation method of a grape wine. The preparation method disclosed by the invention comprises the following steps of: (1) taking grape pulp slurry, adding 0.05-0.35 times of sugar, uniformly mixing, putting in a fermentation container, and uniformly spraying fermentation mother liquid on the surface of the mixture; (2) after spraying the fermentation mother liquid, opening the container for 0.5-1 h, sealing, and fermenting at 6-15 DEG C for 20-40 days to obtain a grape wine stock solution; and (3) filtering the grape wine stock solution by using a 40-80-mesh sieve so as to obtain the grape wine. According to the preparation method of the grape wine, disclosed by the invention, the grape pulp slurry is only used in the initial fermentation stage, so that the purity of the raw materials is increased, the microorganism fermentation efficiency in the initial fermentation stage is increased, the growth of floras is rapidly realized, and fermentation is sufficiently carried out. Grape skin is added in the medium fermentation stage, so that the flavor of the grape wine is effectively increased, the grape wine is enriched in beneficial components of the grape skin, the destruction rate of the beneficial components is controlled, and the health-care application function of the grape wine is increased.

The invention discloses a coffee-type red grape wine drink which is prepared from 80-85% of red grape wine, 0.5-1% of natural coffee, 0.5-0.8% of natural honey, 6-12% of white granulated sugar, 0.22-0.28% of citric acid and the balance of purified water by adding natural coffee, natural honey, white granulated sugar, citric acid and purified water to the red grape wine, standing and ageing for half a month, mixing, settling, sterilizing and packaging, wherein the raw materials of the red grape wine are 95% of common wine brewing red grape and 5% of botrytised grape wine preparing grape. The prepared coffee-type red grape wine drink has light ruby red color, fine bubbles, strong aroma of coffee, fresh aroma of linden honey, sour, sweet and refreshing taste and strong sense of taste and merges the aroma and the bouquet of the grape wine harmonically.

Grape-red koji wine and its brewage method are disclosed. Brewage process comprises the following five steps: (1) washing glutinous rice and steaming; (2) adding rhizopus koji into rice to ferment; (3) adding fresh crushed grape; (4) adding red koji, yellow rice wine active dry yeast and water to ferment; and (5) squeezing a wine liquid, filtering and sterilizing. Different from a traditional brewage process, the technical scheme of the invention adopts a mixed fermentation technology of multiple moulds. The grape-red koji wine brewed by the above method has rich fruity aroma, is clear and bright, has gorgeous color, has rich nutrients and has a pure taste. On the basis of keeping red-koji rice wine mellow, fruity aroma of wine is added, and the wine has a health-care effect of delaying senescence. In comparison with a traditional production technology of red koji wine, the brewage method provided by the invention is convenient to operate; the technological process is stable; and quality of the wine is more excellent.