47 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 baijiu. The invention provides a making method of Maotai-flavor grape distilled liquor. The making method comprises the following steps: preparing raw materials: selecting grapes and Maotai-flavor liquor; grape treatment: squeezing grapes to obtain grape juice; the grape juice is sequentially fermented and distilled, distilled wine is obtained, and the alcohol concentration of the distilled wine is 53%; mixing: mixing different varieties of distilled wine; blending: blending the mixed distilled wine with Maotai-flavor liquor; and aging: putting the Maotai-flavor grape distilled liquor into an oak barrel, and aging. According to the method, the mixed distilled wine and the Maotai-flavor Baijiu are prepared, the composite wine body with the grape fruity flavor and the typical characteristic cellar bottom flavor of the Maotai-flavor Baijiu is constructed, the aroma complexity, the taste level and the ageing potential of the wine product are remarkably improved, and the single fruit wine is changed into the mixed wine of fruits and grains.

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.

The invention provides a brewing method of liqueur wine, and belongs to the technical field of wine, and the brewing method specifically comprises the following steps: S1, first treatment before picking: spraying an anti-transpiration agent on grapes two weeks before the beginning of winter; s2, second treatment before picking: spraying a plant metabolism activator on the grapes one week before the beginning of winter; s3, picking: naturally concentrating the grapes on the plants for one week, and picking in the beginning of winter; s4, main fermentation: adding active yeast into the naturally concentrated grapes for fermentation; s5, regulating and controlling flavor: inoculating a Starmeria bacillus strain, and maintaining for 48 hours at the temperature of 14-16 DEG C so as to regulate and control flavor metabolism of the wine body; s6, stopping fermentation and strengthening: adding exogenous alcohol to increase the alcoholic strength to 19 + / -1.0 degrees; s7, ageing: ageing in an oak barrel for more than 10 years; compared with traditional direct picking mechanical concentration, the method has the advantages that the natural quality of grapes is reserved to the maximum extent through biological regulation and accurate picking.

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 relates to a preparation method of boiled wine, which is characterized in that red wine is used as base wine, auxiliary materials such as dried orange peel, white pepper, dried shredded ginger, haw slices and xylitol are added, and the boiling is completed through a multi-step preparation process. The method comprises the steps of pre-frying, braising, pre-cooking, high-pressure braising, secondary cooking, low-temperature seasoning cooking and the like, and it is ensured that aromatic substances in the auxiliary materials are fully released. Compared with a traditional boiling technology, coumarin and citrus aldehyde in the dried orange peel and gingerol in the dried ginger shreds can be reserved in the stir-frying and braising processes, so that part of piperine in the white pepper is volatilized, and the spicy feeling is reduced; high-pressure braising and natural cooling prevent aromatic substances from volatilizing along with steam. In addition, secondary cooking can promote the conversion of gingerol to zingerone, so that the cooked grape wine is more sweet and warm in mouth feel, and the quality and flavor of the finished product are improved.

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 provides a method for detecting pesticide residues in wine grapes and wine, and belongs to the technical field of big data analys.The method comprises the steps that different detectors are adopted for conducting at least n times of pesticide residue detection on wine in the same designated field, a plurality of detection records of each detector are obtained, and first preprocessing is conducted on all the detection records; inputting the pesticide residues into a pre-trained neural network model to obtain final pesticide residues, and when the pesticide residues do not meet a residue standard, collecting a first data set of wine grapes in a specified field in a whole growth cycle and collecting a second data set of each brewing process of wine; and generating an optimization direction and an optimization scheme and carrying out residue simulation in combination with a residue association relationship between the planting period and the brewing period and a residue standard until the residue standard is met. The residue detection precision is improved, the standard reaching rate of pesticide residues is improved, and the quality stability of wine is guaranteed.

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.

The invention belongs to the technical field of wine brewing, and particularly relates to non-saccharomyces cerevisiae, compound fermentation liquor and application of the non-saccharomyces cerevisiae in wine aroma enhancement, two non-saccharomyces cerevisiae strains are obtained through separation and screening, namely, the torulaspora delbrueckii JX2 strain with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No.34925 and the pichia kudriavzevii M9 strain with the preservation number of CGMCC No.34924. The preparation method comprises the following steps: carrying out fermentation culture on a torulaspora delbrueckii JX2 strain and a pichia kudriavzevii M9 strain to obtain a compound fermentation solution; the composite fermentation liquor can improve the overall aroma quality, aroma richness and flower and fruit aroma of the wine and improve the overall balance of the flavor quality of the wine.

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 belongs to the technical field of food, and more particularly relates to grape wine and a brewing method thereof, and the brewing method specifically comprises the following steps: after high-pressure pulse treatment of grape pulp, adding pectin lyase and grape seed polyphenol extract, and carrying out cold dipping and enzymolysis for 60-72 hours at 5-8 DEG C under the protection of inert gas to obtain enzymatic hydrolysate; inoculating a composite yeast agent into the enzymatic hydrolysate, and performing staged temperature-controlled fermentation; and after the fermentation is finished, adding nanoscale oak microcapsules into the fermentation liquor, and ageing for 3-4 months in a micro-aerobic environment with dissolved oxygen of 0.2-0.5 mg / L to obtain the grape wine. According to the method, the polyphenol extraction rate of the wine is increased to 92%, esters are larger than or equal to 200 mg / L, melatonin is 0.5-2 mg / L, methanol is smaller than or equal to 80 mg / L, acetaldehyde is smaller than or equal to 20 mg / L, and the ageing period is shortened to 3 months.

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.

The invention relates to saccharomyces cerevisiae with high glycerol yield and application of the saccharomyces cerevisiae in wine fermentation in Ningxia region, and belongs to the technical field of microorganisms. The saccharomyces cerevisiae ND10 provided by the invention endows the wine from Ningxia region with good flavor and mouth feel. The brewer's yeast ND10 disclosed by the invention is inoculated to the native wine grape raw material in Ningxia, so that the complexity and fullness of the taste of the wine can be increased on the basis of not influencing the aroma of the wine, and the taste of the wine is mellow, full, fleshy and smooth. Meanwhile, by replacing commercial saccharomyces cerevisiae with the saccharomyces cerevisiae provided by the invention, the defects of wine quality assimilation and the like caused by use of imported commercial saccharomyces cerevisiae can be improved, and the characteristics of wine in Ningxia region can be better presented, so that the wine industry in Ningxia region can be helped to form own local characteristics; the development of the wine industry in the whole production area and even the independent and innovative development of the wine industry in China are promoted.

The invention belongs to the technical field of wine brewing, and relates to a brewing method of wine naturally fermented in a ceramic stoneware pot. The method comprises the following steps: (1) picking fresh and healthy grapes, crushing the grapes in a ceramic stoneware pot with the oxygen permeation rate of 13-15% and the volume of 20-50 L, sealing the opening of the pot with gauze, and carrying out natural enrichment culture in a vineyard to obtain fermented mash; (2) adding grape mash obtained by removing stems of grapes and crushing the grapes into a ceramic stoneware pot with the oxygen permeation rate of 8-10% and the volume of 1-1.5 tons, with the adding amount accounting for 70-80% of the total volume of the ceramic stoneware pot, inoculating the fermented mash into the grape mash with the temperature of 4-10 DEG C according to the inoculum size of 5-15%, naturally fermenting until the temperature is raised to 20-25 DEG C, then inoculating saccharomycetes capable of degrading ethyl carbamate, and fermenting until the temperature is raised to 20-25 DEG C; continuing to ferment until the residual sugar is less than 1%, stopping fermenting, and separating peel from residues to obtain fermented raw wine; and (3) filling a 1-1.5 ton ceramic stoneware pot with the fermented raw wine, placing broken ceramic pieces in the ceramic stoneware pot, sealing the ceramic stoneware pot, and placing the ceramic stoneware pot in a wine cellar at 17-18 DEG C until malic acid-lactic acid fermentation is finished to obtain the wine. The grape wine brewed by the process provided by the invention is rich in flavor level, excellent in quality and distinct in regional characteristics.

The present invention belongs to the technical field of wine brewing, and specifically discloses a grape bunch screening machine and a method for brewing sulfur-free red wine based on the machine. The machine comprises a destemming mechanism for separating fruit grains and stems; a vibrating screening mechanism for screening and removing fine impurities and necrotic fruit; a stem guiding mechanism comprising a material guide member in the shape of a fence and articulated and swinging arrangement; and a stem removing mechanism comprising a hollow roller rotatably mounted below the material guide member. The surface of the hollow roller is telescopically mounted with a toggle rod staggered with the fence bars on the material guide member. When the hollow roller rotates clockwise, the toggle rod is gradually retracted into the hollow roller under the action of magnetic attraction, and the outer end of the toggle rod is kept inserted into the material guide member. When the toggle rod rotates to the top of the hollow roller, it retracts until its outer end is separated from the material guide member, thereby separating the stems. The present invention accelerates the efficiency and effect of raw material destemming and screening, thereby reducing the raw material microbial base number and promoting the subsequent brewing of sulfur-free red wine.

The utility model relates to the technical field of grape wine impurity removal, and discloses an impurity removal device for grape wine production, which comprises a tank body, a filter device is arranged in the tank body, and the filter device comprises a filter part. According to the impurity removal device for grape wine production, by arranging the motor, the shell, the filter plate, the limiting rod, the limiting cylinder, the pump body, the connecting pipe and the spray head, grape wine is poured into the shell, the filter plate is used for filtering the grape wine, the motor is started, the shell is driven to rotate, and grape wine liquid is thrown out through centrifugal force, so that the grape wine filtering efficiency of the device is improved; the wine liquid impacts the filter plate, impurities clamped in the filter plate are flushed back into the shell and are concentrated at the middle lower part of the shell, and the impurities can be cleaned by lifting the shell upwards; and by arranging a supporting sliding rail, a connecting block and an elastic clamping plate, the top of the shell is supported through the supporting sliding rail and the connecting block, so that the top of the shell is kept stable during rotation.

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.

To provide a method for producing a concentrated grape juice which has a required sugar content and in which aroma and flavor are retained, and a method for producing wine using the concentrated grape juice.SOLUTION: A method for producing a concentrated grape juice according to the present disclosure includes a solid-content recovery step of recovering solid contents in grape juice under an inert-gas atmosphere, and a forward-osmosis-membrane concentration step of concentrating the grape juice from which the solid contents have been recovered, by passing it through a forward osmosis membrane under an inert-gas atmosphere.SELECTED DRAWING: Figure 3

The invention belongs to the technical field of fermentation engineering, and particularly relates to a method for brewing grape wine through secondary treatment of a high-voltage pulsed electric field. The preparation method comprises the following steps: crushing grapes, treating the crushed grapes by using the high-voltage pulsed electric field, squeezing to obtain juice, sequentially adding potassium metabisulfite, pectinase and saccharomyces cerevisiae, fermenting, and performing secondary treatment on the fermented wine by using the high-voltage pulsed electric field. The juice yield of the grape pulp treated by the high-voltage pulsed electric field is obviously improved, the chromaticity of the grape wine subjected to secondary treatment by the high-voltage pulsed electric field is obviously improved, and active substance components such as total polyphenol and total flavone are respectively improved by 28.86% and 17.61% compared with those of a sample which is not treated by the high-voltage pulsed electric field; meanwhile, the content of aroma components such as ethyl butyrate, ethyl enanthate and ethyl hexanoate in the wine treated by the high-voltage pulse electric field is obviously increased, and pleasant aroma such as nut aroma, green leaf aroma and fruit aroma is brought to the wine.

The utility model relates to the related technical field of wine production, in particular to a pressing cap sampler for wine fermentation, which comprises a wine bottle body, a bottle opening is formed in the top of the wine bottle body. Under the matching action of the wine bottle body, the bottle opening, the sealing cap, the negative pressure sleeve, the connector, the suction pipe, the piston, the hollow pipe, the negative pressure mechanism and the sampling mechanism, a user can conveniently sample fermented wine stored in the wine bottle when the bottle cap is not opened, bacteria are prevented from entering the wine bottle in the sampling process, and the safety of the wine bottle is improved. The problems that although an existing pressing cap sampler for wine fermentation can synchronously press caps and sample wine, a bottle cap of a wine fermentation bottle needs to be opened when the existing pressing cap sampler for wine fermentation is used for pressing caps and sampling the wine, and the fermentation environment of the wine is beneficial to bacterial growth, so that the wine fermentation is affected are solved. After the bottle cap is opened, bacteria enter the wine fermentation bottle to easily cause deterioration of the fermented wine.