31 results about "Viniferal" patented technology

Method and system of maceration of wines in fermentation with recovery of substances released into the atmosphere, which includes a first stage of pre-fermentative cold maceration, which is carried out on crushed grapes and stored in a fermentation tank and where there is an injection of CO2, in order to boost the dissolution of the aromas belonging to the fruity part of the grape; and a second stage where fermentation begins of the grape and the generation of CO2 that carries aromas and alcohol; these substances are sucked out as they are generated; and, subsequently, they are injected back into the must contained in the fermentation tank and it is a system with which it manages to carry out a method of substance recovery in the fermentation of wines; and the stable and structured fixation of aromas in white wine and also colour in red wines.

The invention provides hansenula polymorpha YC-C-16 capable of producing lactic acid and application of the hansenula polymorpha YC-C-16, and belongs to the technical field of microorganisms and wine brewing. The hansenula polymorpha YC-C-16 is characterized in that the hansenula polymorpha YC-C-16 is named as hanseniaspora uvarum in taxonomy, is preserved in the China Center for Type Culture Collection, has the preservation number of CTCC M 20252302, is preserved in Wuhan University on October 22, 2025, and is named as hanseniaspora uvarum in Wuhan University. The grape juice hansenula polymorpha YC-C-16 disclosed by the invention can be used for fermenting grape wine independently or together with saccharomyces cerevisiae, the content of lactic acid in the grape wine can be increased, and flavor substances such as ethyl butyrate, alpha-terpilenol, ethyl salicylate, ethyl myristate and trans-2-heptenal are added, so that the flavor level of the grape wine is increased. The hansenula polymorpha YC-C-16 provided by the invention can be widely applied to the field of wine fermentation.

The invention provides a strain of pichia pastoris SIVE9110 and an application of the pichia pastoris SIVE9110 in Morisseria wine. The strain SIVE9110 is preserved in the China Center for Type Culture Collection (CCTCC for short) on September 17, 2025; the address is Wuhan University, Wuchang District, Wuhan City, Hubei Province; the postal code is 430072, and the preservation number is CCTCC (China Center For Type Culture Collection) NO: M 20252052; the Latin name is Pichia occidentalis, and the Latin name is Pichia occidentalis; the strain SIVE9110 and saccharomyces cerevisiae are sequentially fermented, so that the wind and soil characteristics of the maisseria wine can be highlighted; and the prepared maisseria wine is softer and mellow in mouth feel.

The invention belongs to the technical field of wine brewing, relates to a natural sweet wine low-sulfur brewing method for delaying white grapes until the white grapes turn red and then harvesting the white grapes, solves the health hidden danger and flavor defects caused by high-sulfur addition in the traditional sweet white wine process, and remarkably improves the flavor quality of the wine at the same time. According to the method, complete and healthy red (total anthocyanin content is greater than or equal to 5mg / kg) fruits are selected through artificial spike selection and grain selection, and the cardinal number of infectious microbes in raw materials is reduced; no commercial yeast is added, natural slow fermentation is achieved by means of microorganisms, and the finished product is good in flavor and quality; gallic acid, condensed tannin and hydrolyzed tannin with a ratio of 1: 1: 1 are compounded to prepare wine-brewing tannin, and the wine-brewing tannin and low-dose sulfur dioxide construct a synergistic system, so that the sulfur consumption of sulfur dioxide is greatly reduced, secondary fermentation of high-sugar wine liquid is prevented, and infectious microbes and wine body oxidation are effectively inhibited. The finished product biogenic amine, pesticide and heavy metal residues all meet the safety standard, mycotoxin is not detected, meanwhile, the original flavor of the wine body is prominent, the storage stability is good, and dual guarantee of health and quality is achieved.

This invention relates to the field of microbial technology. Specifically, it relates to a highly colonizing and aroma-producing brewing yeast, CX51, and its application in red wine production. This brewing yeast, CX51, is deposited at the China General Microbiological Culture Collection Center (CGMCC) on November 19, 2025, with accession number CGMCC No. 39063. In multi-strain mixed fermentation, CX51 effectively suppresses the proliferation of native brewing yeasts and maintains a significant competitive advantage over commercial brewing yeasts, exhibiting outstanding colonization ability. Fermentation of 'Marselle' wine solely with CX51 significantly increases the content of ethanol esters and acetate esters in the wine, enhancing floral and fruity aromas and optimizing the aroma composition and sensory quality. Brewing yeast CX51 has broad prospects for industrial application in the production of specialty red wines.

[Problem] To provide a temperature adjusting device and a temperature adjusting system which, while forming a wine tank made of concrete, adjusts the temperature of wine in the wine tank without directly contacting a metal pipe, and which uniformly maintains the temperature of the wine by controlling the temperature in the tank. [Solution] The present invention relates to a temperature adjusting device (1) which adjusts the temperature of wine (10) stored in a wine tank (9) made of concrete, characterized in that the temperature adjusting device (1) comprises a pipe portion (4) for circulation, a liquid (3) for circulation which circulates in the pipe portion (4), and a temperature adjuster (2) which adjusts the temperature of the liquid (3) for circulation, in the pipe portion (4), an inlet connecting portion (6) and an outlet connecting portion (7) are formed on the surface of the concrete, and a main pipe portion (5) is buried in the concrete wall.

The invention relates to the technical field of wine brewing, in particular to hansenula polymorpha cloud-268, application of the hansenula polymorpha cloud, a fermentation method of dry red wine and a microbial agent. The hansenula polymorpha var. Uvarum cloud-268 is preserved in the China Center for Type Culture Collection on December 13, 2013, and the preservation number of the hansenula polymorpha var. Uvarum cloud-268 is CCTCC NO: M2013658. According to the invention, non-saccharomyces cerevisiae YUN-268 and saccharomyces cerevisiae are preferably selected for synergistic fermentation, and the stability of a fermentation system is maintained by using the fermentation biological protection effect of the non-saccharomyces cerevisiae. Accumulation of potential harmful organism amine is remarkably reduced, generation of aroma substances of the grape wine is promoted, and the aroma of the obtained grape wine is richer. The method provides a feasible and efficient technical scheme for green brewing of low-sulfur and high-quality wine, has the advantages of greenness, safety and high quality, and provides a technical path capable of being popularized for industrial production of the low-sulfur dry red wine.

The invention belongs to the technical field of wine brewing, and particularly relates to application of a Papiliotrema lauretii strain in wine brewing, the Papiliotrema lauretii strain is YTS1, the preservation number is CGMCC NO.34923, and the Papiliotrema lauretii strain is preserved in the China General Microbiological Culture Collection Center on June 17, 2025. The invention further discloses a preparation method of the Papiliotrema lauretii strain. The YTS1 + RC212 fermentation mode has positive influence on the variety and content of aroma substances, alcoholic strength, other flavor related physicochemical indexes and fermentation metabolism byproducts of the wine. The YTS1 + RC212 fermentation mode not only improves the yield of glycerol, but also decomposes malic acid and generates lactic acid, improves the fermentation efficiency of the wine, and has the advantage of comprehensively improving the overall flavor quality of the wine.

The invention discloses a method for improving the malic acid-lactic acid fermentation performance of Oenococcus oeni SD-2a in red wine, and belongs to the technical field of wine brewing. According to the method disclosed by the invention, after an alcoholic fermentation stage of the red wine is finished, filtration and sterilization are carried out, proline and Oenococcus oeni SD-2a are added, and then malic acid-lactic acid fermentation is carried out. The invention finds that the stress effect of high-concentration alcohol on Oenococcus oeni SD-2a can be reduced by adding proline in the malic acid-lactic acid fermentation stage after the alcoholic fermentation stage in the wine is ended; the fermentation effect is promoted, so that the aroma complexity of the wine is improved; the antioxidant activity of the grape wine is improved by the proline; phenolic compounds in the wine are protected, and finally the quality of the wine is remarkably improved.

This application discloses a visual tank-top buffer that facilitates the aging of wine. A buffer with a liquid level scale is installed in the manhole. During fermentation, any overflowing wine due to temperature changes can flow into the buffer, providing a buffer for the overflowing wine. Simultaneously, a sulfur sealer is installed on top of the buffer. A small amount of 6% food-grade sulfurous acid solution can be placed in the sulfur sealer's tank. Because the high concentration of sulfurous acid solution evaporates into a gaseous state, it can be replenished into the upper layer of the wine in the buffer under the action of wind, dispersing or combining with oxygen, thus protecting the wine from contact with oxygen. At the same time, gaseous sulfur dioxide does not easily enter the wine, forming an inert space, thus fully ensuring that the wine does not combine with oxygen, while also coping with the influence of temperature on the wine level.

This invention relates to the field of industrial microbiology, specifically disclosing a strain of *Hanseniaspora uvarum* G2, its fermentation agent, and its applications. The *Hanseniaspora uvarum* G2 strain has the preservation number CGMCC No. 25348 and exhibits excellent characteristics such as high production of β-glucosidase (66.03±2.46 U / mL). Its application in winemaking can significantly increase the content of esters and alcohols in wine. Simultaneously, it can increase the content and variety of terpenes in wine, enhance the flavor complexity of wine, and impart rich floral, banana, pear, and apple fruit aromas, thereby giving the wine a distinct regional character.

The invention discloses a lactobacillus plantarum YH-17 strain and an application of the lactobacillus plantarum YH-17 strain in wine brewing, and belongs to the technical field of microorganisms. The strain has the advantages of excellent alcohol and SO2 tolerance, prominent acid reduction capability, fast growth speed, high safety, no generation of biological amine, and no degradation of glycerin and citric acid. The strain is used for malic acid-lactic acid fermentation of wine, the fermentation speed is high, the deacidification effect is good, the aroma producing capacity is excellent, the aroma level of the wine can be enriched, the taste roundness is improved, and the problems of wine homogenization and high cost caused by current commercial Oenococcus oeni can be effectively solved.

A process for producing long-life single-serve wine portions using high differential pressure to extend shelf life comprises applying high differential hydrostatic pressure to sealed wine containers,

The invention discloses a method for enhancing fruity flavor by ageing wine in a specific stoneware pottery jar, and belongs to the technical field of wine production. According to the method, the wine is aged by using an unglazed pottery jar with a certain oxygen permeation rate instead of a traditional oak barrel, and a series of reactions such as an oxidation reaction and an esterification reaction in the aging process are promoted by a micro-aerobic environment. The fruit fragrance of pineapples, pears and the like in the grape wine can be obviously enhanced, and the anterior nose threshold value of various important fruit fragrance organic compounds is reduced. The method proves that the 2-acetyl-1H-pyrrole can obviously enhance the fruity flavor of the grape wine for the first time. Comparison experiments show that the red wine treated by the method is rich in fruity flavor, lower in green smell, astringent taste and bitter taste strength, softer in wine body and more harmonious in flavor.

The invention discloses a grape wine flavor nonlinear evolution characterization method and system based on sensory data, and relates to the technical field of grape wine and fruit wine flavor chemistry, and the method comprises the following steps: collecting sensory characteristic quantitative data of a plurality of years of grape wine samples, analyzing a flavor characteristic dynamic weight by adopting a principal component analysis (PCA), establishing a nonlinear evolution model in combination with Gaussian process regression; and dynamically characterizing the sensory quality of the wine in different storage periods through the nonlinear evolution model. According to the method, through combined innovation of dynamic weight calculation and Gaussian process regression, visual characterization of the sensory quality along with wine age evolution is achieved, and the method has important significance on wine process technology optimization, storage period management and differentiated market promotion strategies.

This invention provides an expression vector pHH40 and its application in the construction of engineered *C. truncatula* strains, belonging to the field of microbial engineering technology. pHH40, as an expression vector, can significantly improve the success rate of exogenous gene expression in *C. truncatula*. Furthermore, we used pHH40 to introduce the heat shock protein encoding gene lphsp into *C. truncatula*, and the resulting engineered *C. truncatula* strains can tolerate ethanol concentrations up to 14%, and can more quickly initiate and complete malolactic (MLF) fermentation in wine production, shortening the wine production cycle.

The invention relates to the technical field of grape wine making, and discloses a brewing method of multi-flavor grape wine with low making cost and short period, which comprises the following steps: step 1, preparing multi-source fruit pulp: selecting wine grapes with the maturity of not less than 85% and at least one auxiliary fruit, cleaning the fruits, crushing into fruit pulp with the particle size of 3-10mm, and retaining peels and grains; 2, compound enzyme synergistic saccharification, wherein a compound enzyme preparation is added into the fruit pulp for enzymolysis; step 3, performing multi-stage temperature-controlled fermentation, wherein the multi-stage temperature-controlled fermentation comprises a primary fermentation stage and a secondary fermentation stage; step 4, natural flavor enhancement: after fermentation is finished, adding a natural plant extract; and step 5, compound clarification and stabilization treatment. Compared with the prior art, the method has the advantages that through systematic integration of multi-source fruit pulp compatibility, compound enzyme synergistic saccharification, multi-stage temperature-controlled fermentation and compound clarification stabilization technologies, flavor substances are rapidly and effectively extracted and fused, and the grape wine stable in quality and rich in flavor is produced within a short time.

The present application provides a kind of flexible brewing process of Marselan grape wine, comprising the following process steps: flexible stem removal and crushing of grape to form grape mash;Grape mash is pumped into fermentation tank to carry out cold soak;The temperature of grape mash is gradually recovered, and then yeast is added to start fermentation, artificial cap pressing is carried out during fermentation;The specific gravity of fermentation liquor is monitored, when the specific gravity decreases to 1, the temperature of fermentation liquor is set to 23-25 DEG C, and heat soak is carried out;Clear juice separation is carried out on wine, free run juice and skin residue are separated out, flexible pressing is carried out on skin residue to obtain pressed juice, and the pressed juice is added to free run juice to form grape base wine;Oak barrel aging;Freeze stabilization and filtration filling are carried out.The flexible brewing process of Marselan grape wine provided by the present application can make the aroma of Marselan grape wine more rich and sweet, and the variety aroma and aging aroma are tightly integrated, which maximizes the style characteristics of Marselan grape wine, and greatly improves the quality of grape wine.

The application provides a diagnosis method of wine astringency quality based on a GA-BP neural network, which is based on separation of wine single / oligo / high polymer tannin fragments, proposes a wine matrix and tannin quantitative parameter, takes a descriptor of a tannin structure as a characteristic input value according to a quantitative description relationship, and realizes nonlinear fitting of the matrix data of the wine, the tannin quantitative parameter and the astringency quality by means of nonlinear mapping capacity, self-learning and self-adaptive capacity, generalization capacity and fault tolerance capacity of the BP neural network, so that a potential relationship between each characteristic parameter and the astringency quality can be accurately obtained; and the BP neural network is continuously optimized by a genetic algorithm, so that the prediction precision of the neural network on the astringency quality of the wine is realized.

The invention relates to the technical field of food processing, in particular to a preparation method of fortified grape wine, which comprises the following steps: preparing sweet grape wine base wine, adding spices for low-temperature impregnation, and separating, fining and filtering after impregnation to obtain the fortified grape wine. The reinforced sweet wine base has higher alcoholic strength and residual sugar content, and can effectively inhibit the growth and reproduction of microorganisms. And by adopting a low-temperature impregnation process, aroma molecules in the perfume can be promoted to be slowly crosslinked with phenols and alcohols in the wine, so that the chimeric and harmonious aroma is realized. Particularly, natural essential oil components in the pericarpium citri reticulatae and other spice flavors are synergistically released at low temperature, so that a composite fragrance which is rich in level and unified in fusion is formed. The reinforced grape wine which does not need to be added with preservatives and exogenous sugar, is highly coordinated with the wine body in aroma and is particularly suitable for being heated to drink is successfully prepared, the consumption requirements of the market for Jiangzhou addition and high-quality flavor are met, and application and popularization are facilitated.

The utility model discloses a sealed storage device for wine, which belongs to the technical field of wine storage, and comprises a storage tank, the top of the storage tank is fixedly connected with a first motor, the output end of the first motor is fixedly connected with a main shaft, and the outer wall of the main shaft is fixedly connected with a dispersion disc; the circulating assembly is used for circularly spraying the wine body in the storage tank; the filter screen is fixedly connected to the inner wall of the storage tank, and the discharging assembly and the filter screen are used for cleaning and discharging sediments in the storage tank. Through mutual cooperation of the double-outlet conical filter screen and the discharging assembly, the filter screen blocks and filters sediments, the sediments are prevented from influencing wine circulation of the circulating assembly, meanwhile, the sediments can be discharged through starting of the discharging assembly and cooperation of an auger, and the convenience of later cleaning and maintenance of the device is improved.

The present application relates to a high-yield glycerol Saccharomyces cerevisiae and its application in Ningxia region grape wine fermentation, belonging to the field of microbial technology. The Saccharomyces cerevisiae ND10 of the present application endows the grape wine from Ningxia region with good flavor and taste. For the local wine-making grape raw materials in Ningxia region, inoculating the Saccharomyces cerevisiae ND10 of the present application can increase the complexity and fullness of the grape wine taste on the basis of not affecting the aroma of the grape wine, so that the taste of the grape wine is round, plump and smooth. Meanwhile, by using the Saccharomyces cerevisiae of the present application to replace the commercial Saccharomyces cerevisiae, it is helpful to improve the defects such as wine quality homogenization caused by using imported commercial Saccharomyces cerevisiae, and better present the characteristics of the grape wine in Ningxia region, so as to help the grape wine industry in Ningxia region form its own local characteristics, promote the development of the whole production area grape wine industry and even the independent innovation development of Chinese grape wine industry.

The present utility model belongs to food processing, particularly to a process of producing bugnay (Antidesma bunius) wine comprising the steps of: selecting, harvesting, washing, pressing 8,000g of fruit, and pouring 8,000mL of water, 3,840g of sugar, acid blend, tannin, pectin enzyme, yeast nutrient, and potassium metabisulfite to adjust parameters to 24°Brix and pH 3.0, forming a must. Following a 24-hour stabilization, the must is inoculated with rehydrated wine yeast, prelude yeast, and traditional fermentation starters at 36.5°C. Primary fermentation is conducted in a stainless-steel bucket with an airlock and thermometer, followed by daily stirring until the pulp settles, then secondary fermentation, clarification, stabilization, and bottling in sanitized containers. This utility model provides a systematic process of producing bugnay wine that ensures consistent quality and stability. It also addresses challenges in fruit wine production, particularly high perishability and over-supply issues, while expanding opportunities for local farmers, entrepreneurs, and wineries.

The invention belongs to the technical field of wine brewing, and particularly relates to application of torulaspora delbrueckii in wine brewing, the torulaspora delbrueckii is JX2, the preservation number is CGMCC NO.34925, and the torulaspora delbrueckii is preserved in the China General Microbiological Culture Collection Center on June 17, 2025. According to the invention, JX2 + RC212 is used for mixed fermentation, and the JX2 + RC212 has positive influence on aroma substance content, alcoholic strength, other flavor related physicochemical indexes, glycerin content, malic acid content, lactic acid content and other fermentation metabolism byproducts of the wine.

The utility model relates to grape wine processing equipment technical field discloses a kind of fermentation devices for grape wine processing, including jar body, rotating rod, support disc, valve, exhaust pipe, the inside fixed connection of motor box has motor, the outside fixed connection of rotating rod has stirring rod, the inside of inner chamber is equipped with filter screen layer, the inside of sealing cover is equipped with exhaust hole, the outside fixed connection of jar body has wine pipe.This utility model has following advantages and effects: worker pours the grape raw material after crushing in the inside of inner chamber set in the inside of jar body, then tear open bagged koji and pour in the inside of inner chamber, then close sealing cover, under the action of motor, rotating stirring rod is contacted with grape raw material after crushing in inner chamber, and it is stirred, through above operation, koji and grape raw material after crushing are fully stirred contact, promote the fermentation of grape wine, with the effect that grape wine fermentation effect is good.

The invention belongs to the technical field of wine brewing, and particularly relates to application of a Metschnikowia chrysoperline strain in wine brewing, the Metschnikowia chrysoperline strain is YTM1, the preservation number is CGMCC NO.34926, and the Metschnikowia chrysoperline strain is preserved in the China General Microbiological Culture Collection Center on June 17, 2025. The invention further discloses a preparation method of the Metschnikowia chrysoperline strain. The mixed fermentation strategy of YTM1 + RC212 has positive influence on the variety and content of aroma substances, alcoholic strength, other flavor related physicochemical indexes and fermentation metabolism byproducts such as glycerol, malic acid, lactic acid and the like of the wine.

The invention relates to the technical field of preparation of alcohol-free grape wine, in particular to a preparation method of alcohol-free grape wine with mannose glycoprotein for protecting aroma. Mixing the wine base with mannose glycoprotein, and aging to obtain aged wine; the addition amount of the mannose glycoprotein is 1-1.5 g / L; performing reverse osmosis dealcoholization treatment on the aged wine to obtain alcohol-free wine; the conditions of the reverse osmosis dealcoholization treatment are as follows: the pressure is 2.5-3 MPa, and the number of cycles is 9-11. According to the method, mannose glycoprotein is added before dealcoholization and is aged to form an aroma compound, so that the loss of key aroma components such as esters and aldehydes in the reverse osmosis dealcoholization process is reduced from the source. According to the method, the optimal balance between the dealcoholization efficiency and the aroma retention is realized by optimizing the reverse osmosis process parameters. The fruit fragrance, flower fragrance, sweet fragrance and other sensory characteristics of the alcohol-free wine are remarkably improved, and the flavor quality of the product is effectively improved.

This invention relates to the field of wine production technology, and particularly to two aroma-producing yeasts capable of withstanding environmental stress, their compound fermentation agent, and a method for winemaking. The compound fermentation agent comprises *Hansenula polymorpha* CVE-HU47 (exhibition number CGMCC NO.24818) and *Megamiprid* CVE-MP27 (exhibition number CGMCC NO.24819). During winemaking, the compound fermentation agent is first inoculated, and after 72-80 hours of fermentation, *Saccharomyces cerevisiae* CECA is inoculated. After 200-240 hours of fermentation, a wine with unique local Chinese flavor characteristics can be obtained. This invention can improve the sensory quality of wine, including acidity and aroma quality, effectively enhancing the complexity and diversity of wine aromas.

The invention belongs to the technical field of grape wine brewing, and particularly relates to a grape wine fermentation method which comprises the four steps of raw material pretreatment, composite strain preparation, staged fermentation and aging stabilization, metabolism synergy is achieved by constructing a saccharomyces cerevisiae-non-saccharomyces cerevisiae-functional lactic acid bacteria composite strain system, and the grape wine fermentation effect is achieved. A dynamic temperature and oxygen regulation model of pre-fermentation pulse oxygen introduction, main fermentation anaerobism and post-fermentation trace oxygen introduction is designed, grape wine fermentation is carried out in cooperation with a grape grading pretreatment and low-sulfur and natural antioxidant adding combined process, the fermentation method can increase grape wine ester substances by 40%-60%, the fermentation period is shortened by 15%-20%, the final SO2 content is reduced by 33.3%, and the yield of the grape wine is improved. And the wine is suitable for cabernet sauvignon and cabernet sauvignon varieties, and can be used for preparing red, white and pink wine.