2253 results about "Wine" patented technology

The invention relates to a healthcare wine which is okra and maca wine, and a preparation method of the okra and maca wine, wherein the okra and maca wine is prepared by maca powder, okra, penis cervi, antler blood, medlar, arillus longan, deer's sinew, crystal sugar, base liquor and water mixed according to determined proportions. The okra and maca win has functions of improving sexual function, improving fertility, adjusting endocrine, delaying menopause, strengthening immunity and reliving fatigue. The use method and the dosage of the okra and maca wine are as follows: a user drinks 100ml per day by one or two times.

The invention belongs to the technical field of health wine, and discloses a preparation method of cordyceps wine which has health care effect for human health. The preparation method comprises the following steps of: taking grain and cordyceps substrates according to the proportion of 1:0.8-1.2; crashing; adding water; steaming for sterilization; putting into a cylinder for ferment; separating wine and lees; and slaking to produce the cordyceps wine. In the preparation process, the cordyceps substrates and the grain are adopted as raw materials, the effective components of cordycepin, cordyceps polysaccharide, and the like in the substrates are dissolved into the prepared cordyceps wine. The cordyceps wine prepared by the process has rich raw materials, changes waste into valuable and can greatly reduce the production cost of the cordyceps wine, otherwise, the cordyceps wine can be produced by a solid fermentation process, the effective components of cordycepin, cordyceps polysaccharide, and the like in the cordyceps substrates can be better dissolved into the wine, and the cordyceps wine can generate special flavor and is beneficial to increasing the function and the quality of nutrient wine.

The present invention relates to a raspberry compound health preserving wine, which comprises the following fresh fruits, by weight, 50-70 parts of red raspberry, 15-25 parts of black raspberry, 5-15 parts of mulberry, 1-10 parts of medlar, and 1-10 parts of blackcurrant. According to the present invention, the raspberry compound health preserving wine produced by using the formula and the production process meets the national dry wine standard, has characteristics of low sugar and low alcohol, and completely provides health preserving effects of various raw materials in the formula, wherein effectively components in the raw materials are completely extracted through low temperature wall breaking and yeast fermentation so as to easy nutrient absorption of drinking people. In addition, the raspberry compound health preserving wine has characteristics of full wine body, bright color and pleasant aroma, and completely reflects ideas of homology of medicine and food, and treatment before sick in the traditional Chinese medicine culture.

The invention provides a sea cucumber blueberry health care wine and a method for processing the same. Sea cucumber, ginseng, medlar and blueberry are taken as main raw materials, honey, a sweetening agent and Vc are taken as auxiliary raw materials, the main raw materials and the auxiliary raw materials undergo pre-treatment and liquor alcoholization to separate and extract active substances of the raw materials, and the active materials are processed by the methods of health care wine blending, filtering, sterilization and the like to prepare the sea cucumber blueberry health care wine. The sea cucumber blueberry health wine has the advantages of transparency, even liquid, rich nutrition, no fishy smell, pleasant sweetness and sourness, good nourishing effect and quick and convenient drinking. The processing method has the advantages that the activity of nutrient substances in the mixture are kept and stabilized in a liquid state, the original flavor, the taste and the color of the materials are kept, and the medicinal value, nutrient value and drinking value of the mixture of a few raw materials are improved.

The invention relates to a rose wine and the method to brew. It uses fresh rose flower and concentrated juice as main material, adds cane sugar, SO2 and water, hot dips, adds active dried yeast, and ferments. The color of the rose wine is ruby red. And it is abundant in alimentation.

The invention relates to artificial pit mud and a preparation method thereof, which belong to the technical field of wine brewing. The invention solves the technical problem of providing the artificial pit mud and the preparation method thereof. By using the artificial pit mud, a white spirit with higher quality can be brewed. The method for preparing the artificial pit mud, provided by the invention, comprises the following steps of: (a) taking yellow mud, adding yellow water and tail water and uniformly mixing so that the water content of the yellow mud is 48-55 wt%; (b) taking pit sealing mud, adding the yellow water and the tail water and uniformly mixing so that the water content of the pit sealing mud is 48-55 wt%; (c) uniformly mixing the mud and the pit sealing mud obtained in the steps (a) and (b) according to a weight ratio of (2-5):1 to obtain basic mud; (d) taking excellent pit mud, adding the tail water, the yellow water and a distilled grain squeezed liquor and uniformly mixing so that the water content of the excellent pit mud is 48-55%; and (e) uniformly mixing the basic mud obtained from the steps (c) and (d) according to a weight ratio of (4-8):1, and adding a yeast and fermenting in a sealed state for 50-120 days so as to obtain the artificial pit mud.

The invention discloses a method for reducing acid and removing fusel oil of a plum wine, belonging to the field of improvement of fruit wine quality. According to the method, an immersion type plum wine is used as a raw material, anion-exchange resin is adopted to reduce acid and ultrasonic waves are adopted to remove fusel oil, so that the problems of high acidity and easy drunkenness of the immersion type plum wine are solved. The flow of reducing acid of the plum wine comprises the steps of pretreating with resin, mixing the plum wine with resin for adsorption acid reduction, filtering and regenerating the resin; the flow of removing the fusel oil comprises the steps of filling the plum wine into a glass ware, putting the glass ware into an ultrasonic treatment field, treating for 10-50 minutes under different powers, taking the glass ware out, and placing for 15 days. The maximum reduction amplitude of the acid reaches 28%, and the maximum reduction amplitude of the fusel oil reaches 20%. The method disclosed by the invention adopts the anion-exchange resin to reduce the acid, so that the effect is good, no impurity is introduced, and the flavor of the wine is well preserved; through continuous alternate treatment with low and medium frequency ultrasonic waves, the fusel oil content can be reduced, and the maturation of the wine can be accelerated. The method for reducing the acid and removing the fusel oil of the plum wine is favorable for quick maturation of a newly-prepared immersion type plum wine.

The invention discloses a blueberry SOD (Superoxide Dismutase) red wine and a preparation method thereof. The blueberry SOD red wine comprises 75ml of blueberry primary extraction solution, 100,000-200,000 units of blueberry SOD crude enzyme and 675ml of red wine. The preparation method of the blueberry SOD red wine comprises the following steps of: (1) cleaning blueberry; (2) draining water on the surface of the blueberry; (3) crushing and pulping by using a crushing and pulping machine, adding one time of volume of 4DEG C de-ionized water and carrying out ultrasound crushing at the constant temperature for 2 hours; (4) centrifuging to obtain supernate as the primary extraction solution; (5) intercepting the primary extraction solution to obtain a concentrated solution with the molecular weight of 20,000-60,000; (6) adding fucose as an SOD protecting agent and carrying out vacuum freezing and drying to obtain the blueberry SOD crude enzyme; and (7) mixing the blueberry SOD crude enzyme with the primary extraction solution, then adding the mixture into the red wine, sterilizing and bottling. The blueberry SOD wine obtained by the preparation method disclosed by the invention has the advantages of abundant nutrient components, favorable mouth feeling and high SOD survival rate.

The invention discloses a lychee liqueur and a brewing method thereof. The brewing method comprises the steps of: squeezing lychee to obtain juice, adjusting the sourness of the juice, and carrying out low-temperature fermentation on the juice to obtain lychee fermented wine; carrying out component adjustment, low-temperature fermentation, distillation by stages, storage in a wine tank and aging storage in an oak tank on the lychee residues to obtain 68-72vol% lychee brandy; mixing the lychee fermented wine and the lychee brandy in a certain proportion, blending, freezing, testing and packaging to obtain a lychee liqueur finished product. The lychee liqueur obtained in the invention is golden in color, clear and transparent, and has pure and dense lychee flavor, wine flavor and oak flavorand soft, natural and mellow tastes.

This inventionm discloses a method for brewing dry-type lichee wine including taking lichees as the raw material, squeezing them, fermenting with barm at low temperature, hydrolyzing them with bio-enzymes, metabolic controlling fermentation and clarifying and filtering them to get the raw wine, which is processed for stability including: adding metal ionic complexant to coordinate metallic ions in the spirit to suppress browning of non-biologies, adding silica gel at low temperature to adsorb cold turbid proteins in the spirit and adding bio-antioxidation enzyme resisting against oxidation browning of the lichee wine.

The invention discloses a method for testing bonding defects of a shell of a wine turbine blade and a web plate by using ultrasonic nondestructive testing means. According to the method, the defect of a hungry joint existing in the bonding process of the shell of the wine turbine blade and the web plate can be effectively detected. The method comprises the following parts: detection of preparation work, detection of an implementation process, and a defect judgment criterion. The wine turbine blade is detected by using an ultrasonic flaw detection technology; the internal acoustic reflection situation of the blade can be objectively reflected; and the internal defects of the blade can be effectively judged.

The invention discloses a method for synchronously detecting six sweetening agents (namely acesulfame, saccharin sodium, sodium cyclamate, aspartame, trichlorosucrose and neotame) in a distilled spirit by using an ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometer. The method comprises the following steps: performing nitrogen blowing on a wine sample to remove alcohol, separating the wine sample by using an ultra-high performance liquid chromatograph, and then performing multi-reaction ion monitoring mode detection by using a triple quadrupole tandem mass spectrometer. The six sweetening agents have good linear relationships in a range of 50-1000ng/mL, correlation coefficients r2 of the six sweetening agents are more than 0.993, the average recovery rate of the sample is 90-120%, and the limit of detection is 2.69-5.16ng/mL. The method disclosed by the invention is accurate, reliable, simple and fast, and can be used for synchronously detecting the six sweetening agents in the distilled spirit.

The invention discloses a preparing method for pomelo wine. According to the method, water, sugar, honey, acid, pectinase, yeast cell wall, nutrimental agents and yeast are added into a crushed pomelo and mixed uniformly to be fermented at the temperature of about 18 DEG C, an odor absorber is added when the alcoholic strength is about 6% vol, after fermentation is finished, wine liquid is taken and stored in the environment with the temperature of about 2 DEG C, wine sediment is removed after 60 days, then the wine liquid is stored for about 90 days, then the wine liquid is placed in the environment with the temperature of about minus 4 DEG C for 3 days, clarification is carried out, and the wine liquid is filtered and sterilized after being placed in the environment with the temperature of about minus 4 DEG C for 4 days. According to the method, the skin can also be fermented for generating the pomelo wine, the inhibiting effect on the fermenting effect from special ingredients in the pomelo skin is overcome, and the pomelo wine with the special taste can be brewed, and has the dense lemon scent; the way of adding the odor absorber to the special fermenting process is fished out, bitterness of the pomelo can be covered up, flavor compounds in the pomelo wine are effectively preserved, the scent of the pomelo wine is more complex, and the mouthfeel is enhanced.

The invention discloses a technique to brew aromatic wine, based on traditional technique, which relates to reform and innovate to draw water, steam supplementary material, distill to obtain wine, and put dreg into cellar clear layered. Wherein, the said four steps are technical core; the cellar is constructed on bottom of pond near wall with inner wall fixed and cover on its head with center hole inserted hollow pipe; after putting dreg into cellar, sealing the pipe and cellar for fermentation; before putting out, stripping off the yellow mud to show pipe mouth, and taking out seal; inserting sucker to draw the yellow water in cellar by connected pump as possible as far; mixing, obtaining wine, storing in cellar; all processes with Zeng(traditional measuring tool) as unit. The method can decrease labor strength, save material, and increases wine quality.

This invention relates to a method for breeding longan wine with alcohol degree of 10-12% (V/V). The total sugar content is 2-4 g/L (measured by glucose), the total acid content is 5-6.5 g/L (measured by tartaric acid), and the dry precipitate content is 17-22 g/L. The method comprises: utilizing longan as the raw material, pressing to obtain juice, fermenting at a low temperature, clatifying, filtering, and post-treating to obtain longan wine. The post-treatment comprises: adding silica gel into the wine at a low temperature to adsorb the precipitated proteins, and adding antioxidant bioenzyme. The longan wine has good fragrance, good taste and beautiful color.

The invention discloses a beer barrel structure provided with a valve, relating to beverage retailing machines. The beer barrel structure provided with the valve comprises a barrel assembly and a valve assembly, wherein the barrel assembly comprises a hard outer barrel and a soft wine bag, and the wine bag is arranged inside the outer barrel; the valve assembly comprises an outer barrel sealing cover, the valve, an air inlet pipe and a wine outlet pipe, the valve is connected to the opening of the wine bag opening in a sealing way, and the outer barrel sealing cover seals and compresses the valve on the opening of the outer barrel opening; the valve is provided with an air inlet and a wine outlet, the air inlet is communicated with the outside of the valve and the inner cavity of the outer barrel, the wine outlet is communicated with the outside of the valve and the inner cavity of the wine bag, the air inlet pipe is connected to the air inlet, and the wine outlet pipe is connected to the wine outlet. The beer barrel structure provided with the valve, provided by the invention, effectively avoids the problem that gas in wine liquid escapes when the air space in the barrel becomes larger, and guarantees the quality of the liquid in the barrel in the storage process to be invariable.

The invention relates to the field of fruit wine brewing, particularly to a brewing method of litchi ice wine through freezing concentration and then low-temperature fermentation of litchis as raw materials. The method comprises the following steps of: processing the litchis as the raw materials, shelling and de-nucleating, pressing and extracting juice, clarifying, carrying out freezing concentration, carrying out temperature-controlled fermentation, ageing in an oak barrel, carrying out cold storage, clarifying for the second time, and filtering to finally obtain the litchi ice wine. The method has low cost and simple process. The alcohol (V/V) of the litchi ice wine is 10-15 percent; the total sugar (calculated by glucose) is 2.0-3.5g/L; the total acid (calculated by tartaric acid) is 6.0-7.5g/L; the volatile acid (calculated by acetic acid) is 0.45-0.75g/L; the litchi ice wine is golden in color and luster and is elegant and pleasant; the fragrance is mellow litchi fruit fragrance, and the fruit fragrance is coordinated with the wine fragrance; and the litchi ice wine has elegant and exquisite taste and a coordinated wine body.

The invention discloses a brewing technology of plum-leaf crab wine, comprising the steps of raw material selection and processing, crushing and juicing, pre-fermentation, post-fermentation, ageing and the like, according to the technology the plum-leaf crab, which is not completely mature, is used for brewing, special clarification operations for juice and raw wine are saved; additionally, pectinase, cane sugar and yeast are added in confiture for fermentation for 2d, then pomace is separated, and a traditional step of separating skin dregs is saved, so that juicing rate is improved, and pigment and aromatic substance on pericarp are fully digested, the juicing rate is improved, and moreover, flavor and color of the plum-leaf crab wine are both improved; products have bright color and full-bodied fruity odor, and bitter of fermentation liquor caused by dissolving of components in seeds or pedicle is reduced. Products fermented according to the technology meet national CB2758-81 product quality specification standards on fruit wine.

The invention relates to a maotai-flavour liquor treatment method and belongs to the technical field of maotai-flavour liquor production. The maotai-flavour liquor treatment method comprises the following steps of: (1) powder activated carbon adsorption, namely adding activated carbon with the weight equivalent to 0.1-0.15% of that of wine and the pore size of 2-5nm into maotai-flavour liquor, standing for 24 hours, extracting a sample, observing suspension or sedimentation degree of the activated carbon in the wine, if the activated carbon completely sedimentates in the wine, then adding the activated carbon with the weight equivalent to 0.1-0.125% of that of the wine and the pore size of 2-5nm, and standing for 48 hours; and (2) storing at constant temperature and humidity, namely filtering the maotai-flavour liquor treated by the activated carbon in the step (1) into a pottery jar in an underground spirit room by adopting a diatomite filtering machine, and carrying out constant temperature and constant humidity storage under the conditions that the temperature is 15-20 DEG C generally, the humidity is 80-85% and the storage period is about 3-4 months. According to the maotai-flavour liquor treatment method, powder activated carbon adsorption and constant temperature and humidity storage environment are combined and utilized in a maotai-flavour liquor treatment process, acrylic aldehyde, sulphide and the like are removed, turbidity removal, edulcoration and catalysis ageing are carried out, ageing of the wine is sped up, and maotai-flavour liquor ageing accelerating treatment is realized.