335 results about "White Wine" patented technology

The invention discloses a Baijiu fermentation process multi-dimensional parameter monitoring system based on digital twinning. The Baijiu fermentation process multi-dimensional parameter monitoring system comprises a system supporting layer, a model building layer, a data interaction layer and a twinning application layer. The system support layer is used for providing hardware and software bases for the monitoring system; the model construction layer is used for realizing the virtualization capability of the monitoring system; the data interaction layer is used for data flow and interaction between a physical world and a virtual model; and the twin application layer is used for providing an interface for interacting with a user, carrying out visual display on dynamic data, and supporting the user to carry out operation and intervention in the fermentation process. According to the invention, accurate, real-time, numerical and intelligent monitoring effects can be realized, and reliable technical support is provided for dynamic environmental factor control and product quality stability.

The invention discloses lactobacillus aging cellar, a compound microbial agent thereof, a cellar maintenance liquid and application, and belongs to the technical field of microorganisms. According to the invention, a strain of lactobacillus ageing pit IM332801 is screened from white wine pit mud, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.19561. The strain provided by the invention can be used for producing white spirit flavor substances, can also provide rich flavor substances in white spirit brewing and balance the ratio of ethyl acetate to ethyl hexanoate at the same time, achieves the effects of reducing ethyl acetate and increasing hexanoate, maintains the typical characteristics of Luzhou-flavor white spirit, and can also be used for preparing a compound microbial agent and white spirit cellar maintenance liquid. The method plays an important role in improvement of flavor substances of the white spirit, industrial production and quality maintenance of the white spirit, pit maintenance of the white spirit, improvement of a brewing process and the like.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NRI16 and application thereof. The invention provides Saccharomyces cerevisiae CEC NRI16, which is used for wine brewing, can significantly improve the variety aroma and the content of ester substances and terpene substances in dry white wine, especially can promote the generation of ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprate and linalool, reduces the generation of isoamyl alcohol, and improves the yield of wine. The grape wine presents richer fragrance of green fruits such as pears and apples and fragrance of flower fragrance such as violet and roses, and the raw and green taste is effectively reduced. The yeast strain is strong in fermentation capacity and excellent in fermentation performance, and has great value in the aspects of maintaining the typicality of grape wine varieties and enhancing flavor characteristics.

The preparation method comprises the following steps: by taking glutinous sorghum as a fermentation raw material, adding stevia rebaudiana, chimonanthus praecox, food-grade sodium alginate and distiller's yeast into the cooked and cooled glutinous sorghum together, and boxing and fermenting together to prepare the Baijiu with high content of beta-damascone and linalool. Beta-glucosidase contained in stevia rebaudiana and wintersweet flowers is immobilized by sodium alginate, so that the stability and tolerance of the beta-glucosidase are enhanced, and the content and activity of the beta-glucosidase in the distiller's yeast are improved; glucoside precursor substances in the brewing raw materials are subjected to enzymatic reaction under the action of beta-glucosidase, glucosidic groups are released to generate a certain precursor substance, and then the precursor substance is converted into terpene compounds such as beta-damascone, linalool and linalool oxide under the action of microorganisms and H < + >, so that the aroma and taste complexity of the prepared white spirit are improved, and the taste of the white spirit is improved. Through identification, the prepared white spirit has pleasant sweet fragrance and flower fragrance.

The invention discloses ester-producing pichia kudriavzevii as well as an isolated culture method and application thereof, and belongs to the technical field of microorganisms. According to the invention, a high-ester-yield pichia kudriavzevii strain is screened from white wine pit mud, and the preservation number of the pichia kudriavzevii strain is CGMCC (China General Microbiological Culture Collection Center) No.31683. The strain provided by the invention can produce ester substances through metabolism, and in addition, the strain can be subjected to mixed fermentation with strains of different types, so that the purpose of increasing aroma substances of fruit wine is achieved; when being applied to fruit wine fermentation, the fruit wine can generate various volatile flavor substances, has proper pH, is suitable for both low and high alcoholic strength, is mellow and rich in fruit aroma and wine aroma and mellow and tasty in taste, and can improve the content of esters in the fruit wine and increase flavor substance components.

The invention discloses a porous ceramic dynamic aging device for accelerating white spirit aging and a use method thereof.The aging device comprises a wine storage tank and an aging tank, the lower portion of the wine storage tank is connected with the top of the aging tank through a pipeline, and the pipeline is provided with a pump and a valve for controlling the flow speed of white spirit; the upper part of the liquor storage tank is connected with the bottom of the aging tank through a pipeline; a pump is arranged on the pipeline to control the flow rate of liquor; and porous ceramic balls are placed in the aging tank. The porous ceramic balls have a very strong effect of accelerating the aging of the white spirit, the white spirit flows into the aging tank filled with the porous ceramic balls by a further developed dynamic aging device, and the white spirit is in full contact with the porous ceramic balls in the aging tank by controlling the flow rate and is dynamically circulated; trace oxygen can be regularly supplemented into the stainless steel wine storage tank or through sieve plate meshes in the lower part of the ageing tank, so that trace air is continuously dissolved into the wine through a net-shaped gap system of the ceramic material, and the ceramic material is in full contact with the white wine, so that the ageing of the white wine is efficiently promoted.

The invention belongs to the technical field of biological small molecule active peptides, and more specifically relates to a uric acid reducing active peptide, a preparation method and an application thereof. The uric acid reducing activity LQKW has remarkable XOD inhibitory activity, IC50 is 2.70 mg / mL, and the IC50 is superior to that of many known natural source XOD inhibitory peptides; good gastrointestinal digestion stability is shown, and the activity retention rate after in-vitro simulated gastrointestinal digestion is (61.84 + / -0.82)%. According to the invention, a specific binding mechanism of uric acid reduction activity and XOD active sites (Ile648, Phe649 and the like) is clarified through molecular docking, and a basis is provided for rational design based on a structure. According to the invention, the method for efficiently preparing the active peptide fragment from the white spirit vinasse is established, and the high-valued utilization of the wine brewing byproducts is realized. The uric acid reducing activity LQKW provided by the invention can be prepared through solid-phase synthesis, the process is mature, the quality is controllable, and a foundation is laid for industrialization. In addition, as the XOD inhibitor of a natural source, the uric acid reducing activity LQKW has good safety.

The invention discloses a method for improving flavor characteristics of wood wine sea in baijiu, and belongs to the technical field of baijiu aging. The method for improving the flavor of the wood wine sea in the white spirit comprises the following steps: adding wood wine sea slices in the process of storing the white spirit in a pottery jar containing a catalyst, and storing and aging; wherein the addition amount of the wood wine sea tablets is 0.1-3% of the mass of the white spirit; and the catalyst is one or more of Fe2O3 (at) SiO2-Al2O3, CuO (at) SiO2-Al2O3, and Pt-Pb (at) SiO2-Al2O3. The invention also discloses a preparation method of the catalyst. The method provided by the invention can accelerate the storage and aging speed of the white spirit in the pottery jar; and the unique 'Wuqihai' flavor characteristic of the aged white spirit stored in the pottery jar can be endowed.

The invention discloses a method for constructing a Baijiu sensory characteristic and quality expression prediction model, and belongs to the technical field of Baijiu analysis. The invention discloses a method for constructing a Baijiu sensory characteristic and quality expression prediction model. The method comprises the following steps: obtaining Baijiu sensory characteristic descriptor quantitative data; meanwhile, obtaining content data of 217 flavor substances in the white spirit by utilizing a gas chromatography method and a gas chromatography-mass spectrometry method; on the basis, important related flavor substances corresponding to different sensory characteristics are obtained by analyzing wine sample sensory characteristic descriptor quantitative data and flavor substance content data; furthermore, an important flavor substance corresponding to each sensory feature is taken as an independent variable, sensory feature quantitative data is taken as a dependent variable, and a wine body sensory quantification and quality evaluation prediction model is constructed by applying a regression analysis algorithm, so that evaluation personnel are helped to quickly and visually identify the sensory features of the white wine; the system solves the problem that it is difficult to give consideration to quality evaluation scientificity and efficiency in white spirit enterprise quality control.

The invention discloses a preparation method of semi-sweet jerusalem artichoke flower fragrance yellow wine. The preparation method comprises the following steps: S1, soaking rice; s2, performing cooking; s3, spreading for cooling; s4, cylinder falling and nest building; s5, performing primary fermentation; s6, carrying out post-fermentation; s7, filtering; s8, clarifying; s9, decocting the wine; s10, performing ageing; and S11, obtaining a finished product. In the step S4, wine brewing yeast is added in the cylinder falling and nest building process; active dry yeast, wheat koji and jerusalem artichoke flower extract are added in the pre-fermentation process in the step S5; in the post-fermentation process in the step S6, CO2-free water is added, and yellow wine and distiller's grains are used for burning white wine; when the yellow wine is fermented, a proper amount of jerusalem artichoke flower extract is added, the unique flower fragrance and fruit fragrance of the yellow wine are improved, effective components such as flavone and polyphenol in the jerusalem artichoke flowers are dissolved in the yellow wine, and the nutritional value of the yellow wine is improved.

The utility model discloses an intercepting device for freezing and filtering diatomite, and relates to the technical field of white spirit freezing and filtering, a water inlet pipeline penetrates through a filter cartridge, a cleaning ball is mounted at the tail end of the water inlet pipeline, an upper filter disc, an upper filter cap, a lower filter cap and a lower filter disc are mounted in the filter cartridge, and a certain number of holes are formed in the upper filter disc and the lower filter disc; the upper filter cap and the lower filter cap are mounted in holes in the upper filter disc and the lower filter disc, the lower air inlet pipeline, the upper wine outlet pipeline, the lower wine outlet pipeline and the wine inlet pipeline are fixedly connected with the filter cartridge and are communicated with the filter cartridge, and the blow-off pipeline is mounted on the wine inlet pipeline and is communicated with the wine inlet pipeline; according to the utility model, residual wine liquid in the freezing filter does not need to be recycled into the temporary storage tank, the freezing filter can be directly connected with the intercepting device, and diatomite mixed in the wine liquid is intercepted on site, so that the phenomena that the wine liquid in the temporary storage tank needs a lot of time to settle and part of the wine liquid cannot be recycled are effectively solved, and the control of production cost is facilitated.

The invention discloses a fermentation tank for producing multi-flavor liquor, and particularly relates to the technical field of fermentation tanks, the fermentation tank comprises a cellar, a sliding frame, a linkage screw rod and a constant force guide sealing mechanism; the constant force guide sealing mechanism comprises a gear motor, a sleeve block, a concave plate and a pressing plate, and further comprises a synchronous extrusion mechanism and a synchronous pressure discharging sealing assembly. Through the constant force guide sealing mechanism, when the pressure value sensed by the pressure sensor is the same as the pressure value sensed by the controller, the speed reducing motor is closed through the controller, sealed fermentation can be realized on the upper surface of the cellar according to the specified pressure, and the fermentation efficiency is greatly improved; therefore, the problems that when the fermentation pit is used for fermentation, high-efficiency fermentation is difficult to realize and the fermentation efficiency is greatly reduced due to the fact that linkage closed exhaust is difficult to carry out on a plurality of fermentation materials in the fermentation pit and the fermentation pit needs to be sealed one by one and exhaust is required to be carried out one by one are solved.

The present invention discloses a formula and brewing method for brewing a light-fragrance liquor using mung beans instead of peas. The present invention relates to the brewing field of white wine. The formula is composed of daqu and kaoliang, wherein the mass percentage of the kaoliang and daqu is 100:20-25. The daqu includes barley, peas, and mung beans. The daqu includes 58-65% barley, 30-35% peas, and 5-10% mung beans by mass, and the starch content of the kaoliang is ≥70%. The formula and brewing method of a light-fragrance liquor brewed using mung beans instead of peas of the present invention, by adding mung beans, while retaining the elegant and pure style of traditional light-fragrance liquor, give a more rounded and mellow taste experience. The unique plant fragrance of mung beans also produces exquisite flavor synergy with substances such as pea-derived vanillin, so that the finished wine presents the sensory characteristics of being clear but not light, mellow but not strong. By introducing mung bean raw materials, the dependence on high-priced peas can be effectively reduced, directly reducing the procurement cost of raw materials per ton of wine.

The invention relates to the use of a polymer obtained from the cross-linking reaction between chitosan or a derivative thereof, for example carboxymethyl chitosan, and phytic acid or a salt thereof, to prevent and / or to mitigate the phenomena of oxidation of a fermented beverage, preferably an alcoholic fermented beverage.The alcoholic fermented beverage can be red, white or rosé wine.The polymer of the invention acts by removing the iron ion, which is the cause of oxidative phenomena.

The grape plant cultivar ‘ND213’ is a red wine grape for white wine production which exhibits superior cold hardiness and disease resistance.

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 utility model discloses a cooling water circulating and purifying device for white spirit production, which comprises a container I, a pump body, a cooling water pipe, a filtering and separating component, a rotary filter screen replacer, a container II and a backflow pipeline, the top of the container I is connected with the pump body, and the liquid outlet end of the pump body is connected with the container II through the cooling water pipe; the filtering and separating assembly is installed in the middle of the cooling water pipe and comprises a separating ball, a driving motor, a spiral separating rod, an outer pipe and a dirt storage container, the two ends of the separating ball are connected with the cooling water pipe correspondingly, and a dirt storage inner cavity is machined and formed in the separating ball; the driving motor is installed at the bottom of the separation ball, the power output end is connected with the spiral separation rod, the spiral separation rod longitudinally penetrates through the separation ball, the upper end extends into the outer pipe, and the upper end and the lower end of the outer pipe are connected with the separation ball and the dirt storage container respectively. The cooling water purification treatment device designed by the utility model can realize water-sewage separation of cooling water and automatic cleaning treatment of the filtering assembly.

1. The name of the product under this design: Liquor lid (Jin Yu Man Tang lid). 2. Purpose of this design product: used to cover wine bottles, etc. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the design points: Stereoscopic diagram 1.

The invention relates to the technical field of wine bottle identity verification, in particular to a white spirit authenticity auxiliary judgment method, device and equipment and a storage medium. Storing the standard visual angle image data set to a preset identity database to obtain a wine bottle identity database; calling a matched image data set from a wine bottle identity database according to a preset OCR method and the to-be-detected wine bottle image data set; performing similarity analysis on the to-be-detected wine bottle image data set and the matched image data set according to a preset voting method and a preset weighted summation formula to obtain a white spirit authenticity auxiliary judgment result; a multi-dimensional image data set of the wine bottle is collected and preprocessed, a comparison basis is built by combining a standardized database and an OCR technology, a voting weighted judgment mechanism is innovated, and the authenticity identification accuracy of the white wine is improved.

The utility model discloses wine aging equipment, and relates to the technical field of wine aging, in particular to the wine aging equipment, which is used for ripening and aging packaged wine products and comprises a cargo carrying table, the upper surface of the cargo carrying table is planar, and the packaged wine products are carried above the cargo carrying table. A control part, a magnetic field generating part, a far infrared ray generating part, an electromagnetic wave generating part and an ultrasonic wave generating part are arranged in the cargo carrying table; an association esterification area is formed by adopting a magnetic field generating part, meanwhile, the magnetic field generating part applies a magnetic field with set induction intensity to the association esterification area, electromagnetic waves are applied to the association esterification area through an electromagnetic wave generating part, and the microwave direction in the electromagnetic waves is perpendicular to the magnetic field direction to form electron spin resonance. The electron spin resonance changes some chemical reaction processes containing free radicals in the liquor, so that the association and esterification speed of the liquor is accelerated, the production period of the artificial aging accelerating liquor is remarkably shortened, and the quality of the liquor is improved.

1. The name of this design product: Wine vessel (three barrels). 2. Purpose of this design product: This design product is used as a wine vessel for storing white wine. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: main view.

The utility model relates to the technical field of liquor preparation, and discloses a saccharifying tank for liquor preparation, which comprises a saccharifying tank and a cleaning component, the saccharifying tank comprises a tank body, a plurality of slide bars, a cover plate and a feeding port, and one side of each slide bar close to the tank body is fixedly connected with the inner wall of the tank body. By arranging the saccharifying tank, the tank body, the sliding rod, the cover plate, the feeding opening, the cleaning assembly and other structural components, raw materials are saccharified through the saccharifying tank, the raw materials adhering to the inner wall of the saccharifying tank are cleaned through the cleaning assembly, the tank body is kept stable through the supporting assembly, the stirring assembly is driven to operate through the linkage assembly, and the raw materials are stirred through the stirring assembly. The raw materials are driven to be mixed through the stirring assembly, the raw material saccharification efficiency is improved, the effect that the raw materials are prevented from adhering to the interior of the tank body to cause reduction of the raw material saccharification efficiency is achieved, and the problems that the raw materials adhere to the inner wall of the saccharification tank and cannot be completely mixed, and the raw material saccharification efficiency is reduced are solved.

The invention relates to the technical field of cleaning and sterilizing systems, and discloses an automatic cleaning, sterilizing and transferring system for white spirit bottles, which comprises a carrying manipulator, a mesh belt conveying unit, a cleaning unit and a drying unit, a plurality of white spirit bottles distributed in an array are inversely placed in a placing box, the carrying manipulator carries the placing box onto the mesh belt conveying unit, and the mesh belt conveying unit conveys the white spirit bottles to the cleaning unit; the cleaning unit comprises a cleaning seat and a downward pressing assembly located above the cleaning seat, a cleaning chamber and a liquid storage chamber are arranged in the cleaning seat up and down, a cleaning assembly is installed in the cleaning chamber, a floating plate assembly connected with the cleaning assembly is arranged in the liquid storage chamber, and the downward pressing assembly presses the placing box on a lifting plate in the cleaning chamber; the floating plate assembly presses the disinfection liquid in the liquid storage chamber into the cleaning assembly so as to complete cleaning of the white wine bottles. According to the automatic cleaning, sterilizing and transferring system for the white spirit bottles, the mesh belt conveying unit reciprocates, cleaning, sterilizing and drying of the white spirit bottles located in the placing box are completed, and the occupied space is small.

1. The name of the design product: wine bottle (Vidal Ice White wine). 2. The use of the design product: used as a bottle for containing wine. 3. The design points of the design product: in the combination of patterns and colors. 4. The picture or photo that best shows the design points: front view. 5. The design for which protection is sought includes colors. 6. The bottom surface of the design product is a part that is not easily seen or not seen when in use, and the bottom view is omitted.

The utility model discloses an anti-fake bottle cap structure which comprises a wine pourer, a welding ring, an upper cap, a small white cap, a warning ring, a falling ring and a wine sealing rubber plug, a white wine channel is formed in the center of the wine pourer in the axial direction, and a circle of outer edge ring piece is fixedly connected to the outer side, close to the top, of the wine pourer. According to the anti-fake bottle cap structure, through the arrangement of the reverse buckling tooth block, when the anti-fake bottle cap structure is installed in place, the reverse buckling tooth block expands to form a reverse buckle in a white spirit bottle, so that a wine pourer cannot be pulled out to be reused, a first anti-fake function is formed, and when the bottle cap is opened, the anti-fake bottle cap structure is convenient to use. The connecting piece between the warning ring and the falling-off ring is broken, the falling-off ring and the warning ring are separated, the falling-off ring falls into the containing space and cannot be taken out, the falling-off ring and the warning ring cannot be recovered after being opened, a second anti-counterfeiting effect is formed, the anti-counterfeiting effect is remarkable, and the anti-counterfeiting adulterated wine making effect can be effectively improved.

The invention relates to the technical field of health-care wine preparation, and provides ginseng-containing collateral-dredging health-care wine as well as a preparation method and application thereof. The collateral-dredging health-care wine takes white spirit as base wine, and is prepared from traditional Chinese medicinal material extract liquid, and the traditional Chinese medicinal materials comprise ginseng, peach kernel, hawthorn, acanthopanax sessiliflorus, radix puerariae, seville orange flower and pawpaw. The health-care wine provided by the invention is reasonable in vinosity component distribution and unique in flavor and taste, has the effects of expelling wind, removing cold, soothing channels, tonifying qi, promoting blood circulation and dredging collaterals, and can meet the requirements of people on delicious taste and health.

1. Name of the design product: Liquor bottle sticker (Laobai Gan). 2. Purpose of the design product: used for liquor packaging. 3. Key points of appearance design: the combination of product shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Main view of Kit 2. 5. The reference picture of the kit combination usage status shows that there is white wine in the bottle. 6. Kits 1 and 2 are flat products, so other views of Kits 1 and 2 are omitted.

1. Name of the Design Product: Liquor Bottle (Golf No. 0 Bottle). 2. Use of the Design Product: For containing liquor, etc. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective view. 5. The left view is symmetrical to the right view, so the left view is omitted.

The present invention belongs to the field of food processing, and provides a non-thermally processed hot pot base and a preparation method thereof; white wine is added to the pretreated raw materials for static extraction, and composite phosphates are added to maintain the stability of the flavor of the material during subsequent processing and storage. After a first high-voltage pulse electric field treatment, the cell membrane of the raw materials is destroyed, allowing the biological macromolecules in the raw materials to fully overflow, inactivating the activity of enzymes to protect the color of the material. After a second high-voltage pulse electric field treatment, the formation of characteristic flavor components of the material is promoted, and microorganisms introduced during the processing are killed. Compared with the prior art, the hot pot base has a bright color and a rich characteristic flavor, and the base has improved boiling resistance and flavor release, thereby improving the overall quality of the product. The preparation method of the present invention is applied to the processing of spicy clear oil hot pot base, and a hot pot base with controllable spiciness and prominent numbness can be obtained.