180 results about "Wine cellar" patented technology

An electrically operate system that facilitate human interaction with food and beverage containers and their contents. Electrically operable indicators (eg LED's) facilitate human insertion/retrieval of wine bottles to/from wine storage systems (eg wine cellar, wine rack). A similar system permits beverages used in the preparation of mixed drinks (eg cocktails) to be readily located by a human. An electronic system facilitate the addition of predetermined amounts of beverages to a cocktail or similar mix. An electrically operable display attached to a drinking container (eg cocktail glass) is disclosed that presents details pertaining to the person intended to consume the cocktail and/or information about the cocktail. A method of providing a box of chocolates with a display that may be used to output an electronic greeting card and/or facilitate selection of a first chocolate from a second chocolate is disclosed. The system may be used to locate beverage and/or food items in a store (eg supermarket, liquor outlet).

The invention belongs to the technical field of wine brewing and specifically relates to a preparation method of tartary buckwheat yellow rice wine. The preparation method comprises the following steps: A, crushing tartary buckwheat, adding water, stirring, cooking and spreading; B, mixing distiller yeast into the cooled tartary buckwheat, adding the mixture into a wine cellar, and fermenting and saccharifying; C, squeezing and filtering the saccharified tartary buckwheat, thereby obtaining a filtrate which is yellow rice wine. According to the method disclosed by the invention, the tartary buckwheat material is directly fermented to prepare yellow rice wine, the coordinating and extracting effect of microorganisms on beneficial components in the tartary buckwheat raw material are sufficiently utilized, and the yellow rice wine product is obtained by squeezing and filtering, so that damages on beneficial substances such as flavone in a distillation process are avoided, the raw materials and the beneficial components generated in the fermentation are almost preserved in the wine; the prepared yellow rice wine has various physiological effects of softening blood-fat blood vessels, decreasing the blood pressure, reducing the blood fat, regulating the blood sugar level, restraining tumors, resisting bacteria, resisting viruses, resisting oxidization, and the like, is especially suitable for the three-high crowd to drink, so that not only can the worry about drinking be solved, but also healthcare, illness-treatment and disease-preventing effects are achieved.

The invention relates to yeast wine fermentation, in particular to a soil-brick combined yeast wine cellar and a construction method thereof in the field of strong aromatic yeast wines. The yeast wine cellar of which not only the cellar moisture retention is good but also a wall body cannot collapse easily is provided by a method comprising the following steps of: culturing artificial aging cellar mud; building a two-component soil waterproof layer at the bottom of the cellar; ramming a two-component soil internal wall based on the waterproof layer at the bottom of the cellar; and building an inclining brick wall with a certain inclination angle by using red bricks on two sides next to the two-component soil internal wall respectively. The soil-brick combined yeast wine cellar overcomes the defects in the prior art, and can effectively improve the activity of cellar mud functional bacteria and accelerate the aging of artificially cultured cellar mud to ensure that the fragrance of a produced base liquor is a composite fragrance mainly comprising ethyl caproate, and the liquor body style is a typical concentrated fragrance type liquor style with 'a strong cellar fragrance, a sweet and clear taste, harmonious fragrances and long aftertastes'.

An inventory management system is provided for a wine cellar that includes a plurality of walls defining cells for receiving bottles of wine. The system includes a database for storing data relating to the wine cellar and inventory within the wine cellar, a user device for use by a user to access the data stored in the database, and a processor coupled to the database and the user device. The processor is configured to generate an image of each wall of the wine cellar, including individual cells of the wall, when a predetermined parameter of the wine cellar is entered with the user interface device. The processor is also configured to display information stored in the database on the user device regarding the inventory within the cellar.

The invention discloses a jade-brewed wine characterized in that a brewing process of the wine comprises a step that fermentation and aging are carried out in a wine cellar containing jade, such that the jade-brewed wine is obtained. A jade-brewed wine preparation process is characterized in that, according to a fen-flavor highland barley liquor production process, high-quality highland barley and peas are selected as raw materials; an entire process of steaming, bacteria culture saccharification, fermentation, and distillation are carried out under a solid state; and fermentation and aging are carried out in a jade wine cellar for more than 3 months, such that the jade-brewed wine is obtained. The jade-brewed wine contains trace elements necessary for human bodies, and has functions of disease preventing, aging resisting, skin beautifying, tumor resisting, and life prolonging. With the wine, organ functions can be comprehensively regulated, brainpower can be enhanced, physical work capacity can be enhanced, and energy can be promoted. The wine has kidney-nourishing and yang-tonifying functions. When the wine is taken for a long time, problems such as sexual impotence, premature ejaculation, and sexual dysfunction can be treated; heart and brain blood supply can be increased; heart and brain function can be improved; blood lipid can be reduced, and cardiovascular and cerebrovascular diseases can be prevented. The wine also has anti-wrinkle and anti-aging functions. With the wine, skins can maintain young.

The invention relates to the field of composite fertilizers and specifically relates to an active controlled-release composite fertilizer containing wine cellar mud. The fertilizer is prepared from the following materials in parts by weight: 10-15 parts of 1250-2000-mesh diatomite, 12-14 parts of feces of livestock and poultry, 8-10 parts of bryophyte, 6-8 parts of plant ashes, 2-3 parts of bamboo vinegar, 5-8 parts of waste coffee grounds, 3-5 parts of zinc carbonate, 10-12 parts of calcium hydrophosphate, 7-8 parts of saw dust, 10-12 parts of fish pond sludge, 2-4 parts of active carbon, 5-8 parts of tea stems, 8-10 parts of wine cellar mud, 2-4 parts of angled bittersweet stems, 4-6 parts of calcium superphosphate, 1-3 parts of lemon peel, 0.1-0.2 part of nano zinc sulfide, 6-8 parts of carboxymethyl chitosan, 1-3 parts of epoxy soybean oil, 4-5 parts of glycerol, 12-15 parts of polyvinyl alcohol, 1-2 parts of lauryl sodium sulfate and 4-5 parts of auxiliaries. The composite fertilizer disclosed by the invention is wide in formula source, contains various materials which are cheap, easily available, and rich in active biomass, can effectively improve soil environment, can promote crop growth, utilizes diatomite and a controlled-release film-coating agent to form dual coating for nutrients, is more lasting in fertilizer effect, and obviously improves crop yield and quality.

The invention discloses a mechanism for rotating winebottles. The mechanism comprises a rotatable wine shelf for storing the winebottles, a drive device and a control mechanism, wherein the middle of the wine shelf is provided with a rotating shaft. The invention further discloses a wine cabinet provided with the mechanism for rotating the winebottles. The wine cabinet comprises a cabinet body, the wine shelf is arranged on the inner wall of the cabinet body, the cabinet body is further internally provided with the drive device, the drive device is connected with one end of the wine shelf through a transmission mechanism, and the cabinet body is further internally provided with the control mechanism. By means of the mechanism for rotating the winebottles and the wine cabinet provided with the mechanism, the wine shelf can be rotated, accordingly the winebottles placed on the wine shelf can be rotated, rotation of the winebottles is achieved, the wine shelf can be controlled to rotate once after certain preset time, the winebottle can rotate along the wine shelf once, and wooden corks of the winebottles can be neither soaked in wine for a long time nor located in a drying state for a long time, so that influence, on the taste of wine in the winebottles, of the wooden corks is reduced, and the taste of the wine is restored; the mechanism is simple in structure, convenient to operate, low in cost and suitable for the wine cabinet, a wine cellar, a display wine cabinet and the like.

An all-directional constant-temperature wine cellar with the sub-control adjustment function comprises a wine cellar body, a temperature and humidity control device, an air disperse device and a wine rack, wherein the temperature and humidity control device, the air disperse device and the wine rack are arranged in the wine cellar body, the wine rack is located in a wine storage space on the upper portion of the interior of the wine cellar body, an airflow circulating space is arranged in the wine storage space and between the wine rack and the inner wall of the wine cellar body, a plurality of partition plates are arranged inside the wine rack so that the interior of the wine rack is divided into a plurality of vertical wine storage channels, air holes for air circulation are formed in the walls of the wine rack and the partition plates, the air disperse device is arranged below the wine rack and is connected with the temperature and humidity control device, a plurality of air disperse holes are evenly distributed in the top surface of the air disperse device, and the air disperse device is further provided with an air disperse window which is arranged at the bottom of the wine storage space. According to the all-directional constant-temperature wine cellar with the sub-control adjustment function, constant-temperature and constant-humidity airflow circulation is formed in the wine storage space, so that it is guaranteed that the temperature and the humidity at any position in the wine storage space are the same.

The invention provides an energy-saving type high-precision wine cellar air conditioning system combining chilled water storage and a natural cold source. The system comprises a water-cooled heat pump unit, a closed type evaporation cooling tower, a closed chilled water storage tank, an air handler, a red wine rack, a red wine rack wind collection unit, a red wine rack wind separation unit, a cold storage water pump, a cold discharge water pump, a cooling water pump, a temperature sensor and the like. By arranging the components and combining the components, a first loop, a second loop, a third loop, a fourth loop and a fifth loop are formed. In the practical using process, by controlling the operation states of the components and connection and disconnection of mutual connection pipelines, different refrigeration effects can be achieved according to practical environmental conditions, and resources and the cost are saved. According to the design, operation and control are convenient, the advanced cold air concurrent flow fine control technology is added, high-precision control can be achieved for red wine storage effective areas, and the resource utilization rate is high.

The invention discloses a refrigerator with beverage storage and independent sideboard space on the coldroom door, which comprises the following parts: case, lid and tank storage rack, wherein the case is set on the inner side of refrigerator door to store beverage; The switchable lid is set on the outside of door to fetch the beverage from case; the tank storage rack is set on the top of case inside to place tank, which improves the space service rate.

The invention discloses a wine produced from sun-scorched grains, alpinia katsumadai and areca catechu and a thermostatic wine cellar. The wine is characterized by being produced from sun-scorched grain extracts, a variety of wines with different aromas and medicinal and edible functional herbs by adopting the modern enzymic preparation production technology through the processes of compounding, blending and ageing, wherein the sun-scorched grain extracts are produced in the thermostatic wine cellar. The wine has unique, natural and pure aroma, has the efficacy of conditioning the stomach and treating stomach diseases and is suitable for people to drink for a long time. The thermostatic wine cellar takes various wood plates as the inner walls, can artificially provide nutrient mixtures needed for microorganisms to grow and is made by combing industrial materials. By detecting the nutrients, temperature and process data needed for the microorganisms to grow and scientifically designing the industrial mechanical brewing operation of the thermostatic wine cellar, the influence of the geographical environment to wine brewing can be overcome, and the effective rate of the components of the raw materials can be improved by more than 16%. The thermostatic wine cellar is suitable for brewing various wines and is very important to the popularization of industrial and domestic brewing of wine.

The invention relates to an analysis method of a cellar mud archaea community, in particular to an analysis method of a highly flavored type white wine cellar mud archaea community and the characteristic of diversity. The method comprises the following specific steps of: (1) weighing a certain quantity of cellar mud, and adding a PBS (Phosphate Buffer Solution) and an aluminum sulfate solution for pretreatment; (2) adding a DNA extraction buffer solution, lysozyme, achromopeptidase and other multienzyme systems for cell wall disruption; (3) adding chloroform-phenol for extraction and impurity removal; (4) adding isopropanol to precipitate to obtain sample genome DNA; and (5) carrying out nested PCR-DGGE (Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis) analysis by using the archaea genome DNA as a template. The PBS buffer system is provided for cellar mud microorganisms before DNA extraction, and added aluminum sulfate can efficiently remove humus; achromopeptidase capable of effectively cracking archaea cell walls is pertinently added, and the purposes of increasing the quality and the purity of the genome DNA are achieved; and true and reliable wine cellar archaea community diversity information is obtained by combining the nested PCR-DGGE fingerprint spectrum technology, and an accurate and rapid analysis means for accurately analyzing the transition rule of the highly flavored type white wine cellar mud archaea community along with the age of the cellar.

The invention is a container for storing and serving food, especially practical for cheese, and other items that would benefit from being stored in a temperature and environment similar to those recommended for wine. The invention addresses food storage requirements including moderated refrigeration and enhanced humidity control while addressing odor migration thus maintaining the flavor and other characteristics of cheese and other temperature sensitive items. The invention does so by taking a novel approach in that it repurposes one or more of the wine bottle storage bays found in commercially available refrigerated wine storage units and the bottle bays of wine storage racks found in wine cellars and wine storage rooms. By virtue of the container's size and contour the container will fit stably into the bottle bays in the vast majority of commercially available refrigerated wine storage units and in those bottle bays of wine storage racks found in wine cellars and wine storage rooms. It will also rest stably on a flat surface such as a table or countertop thus facilitating the filling of the container, access to its contents and its use as a serving vessel.

The invention provides a method for fermenting rice wine with a cellar. According to the method, an underground cellar, ventilating windows and a feed opening are provided. The method is characterized in that the cellar is about 300cm in depth underground and 100cm in depth aboveground; a capping is of a plane concrete pouring structure; the feed opening being 30cm in diameter is preset in the middle; 50*100 (cm) air exchange windows are arranged at every 150cm about the aboveground part; the windows are 20cm away from the ground; the aboveground part of the cellar is subjected to waterproof treatment in 10cm; the walls of the cellar, below the windows, are also subjected to waterproof treatment. When in use, a fermenting vat or tank is positioned in the underground fermenting cellar, then fermented mash is added to ferment, and thus the production can be carried out at all seasons. With the adoption of the method, the problem that, the fermenting of a rice enterprise is difficult to control due to the weather influence in winter, and the rice enterprise cannot do any production, can be solved; the rice wine can be fermented all the year round, and thus at least 30% of output of rice wine can be raised; in addition, the energy consumptions due to lowering down the temperature in summary and raising temperature in winter is saved, and 10% energy can be saved from this part each year.

The invention discloses jerusalem artichoke baijiu and a brewing method thereof. The method comprises the steps of peeling and slicing jerusalem artichoke tubers, drying slices to obtain dry jerusalem artichoke slices, and smashing the dry jerusalem artichoke slices to obtain jerusalem artichoke particles; mixing the jerusalem artichoke particles, sorghum particles, rice hull particles and liquefied alpha-amylase, blending the mixed particles with fermented grains evenly, then conducting stacking, and spraying water onto the stack; cooking the stack sprayed with water to enable starch in the raw material to be dextrinized; spreading the dextrinized product to be cooled, then adding medium-temperature starter and water into the dextrinized product, and moving the mixture into a wine cellar for fermentation; taking a fermentation product out for distillation and wine preparation, and aging the distilled wine to obtain the jerusalem artichoke baijiu. Jerusalem artichoke is taken as the raw material for making the baijiu, jerusalem artichoke is low in price and has a wide source and also is rich in nutrients including fructo-oligosaccharide, so that the brewed strong-flavor baijiu has a unique flavor, the problem that baijiu produced with traditional technologies and traditional raw materials can cause mouth dryness and dizziness easily is solved, and the jerusalem artichoke baijiu has the advantages that development cost is low and added value is high.

The invention provides an information management system for Maotai-flavor base liquor based on RFID, and the system comprises an RFID sensor module, RFID reading equipment, a data processing module, a system control module, an execution mechanism module, a system clock module, a wireless transmission module, a video collection module, an environmental data collection module, an entrance guard control module, and a system monitoring center module. The system can achieve the unique identification of identity of each jar of base liquor, achieves the identity management of persons who enter into a wine cellar, can achieve the recording of a recorder, can achieve the legal operation management of the wine jar, and achieves the monitoring and recording of the operation of the wine jar. Meanwhile, the system can collect the information (alcohol concentration, temperature and humidity), and judges whether an alarm is given or not according to the information. The system also achieves the effective sealing of the wine jar, and prevents the wine jar from being opened freely. Meanwhile, the system scientifically collects the identity data of the base liquor, achieves intelligent data processing and supervision, and provides basic data support for the tracking of the quality of liquor in the whole life cycle in the whole process of production.

The invention provides a preparation method of traditional Chinese medicine health protection wine. The preparation method comprises the following steps: selecting corn or rice as a raw material, grinding the raw material, cooking the raw material, cooling the raw material by spreading and turning, adding distiller's yeast into the raw material, uniformly mixing the distiller's yeast and the raw material, piling the mixture for saccharification overnight, and placing the mixture in a sealed container for fermentation; heating raw wine, concentrating and separating alcohol from the raw wine by concentration by virtue of the difference of boiling points, and performing cooling to obtain high-alcohol-content wine; aging the high-alcohol-content wine, and then performing blending and flavoring to obtain white wine; weighting traditional Chinese medicines, washing the traditional Chinese medicines with the white wine prepared in last step, and airing and slicing the traditional Chinese medicines; placing the slices of the traditional Chinese medicines in the sealed container, pouring the high-alcohol-content wine into the sealed container, sealing the container, and placing the container in a wine cellar to obtain medical wine; vibrating or stirring the medical wine periodically, and obtaining the traditional Chinese medicine health protection wine after soaking is finished. The traditional Chinese medicine health protection wine prepared according to the preparation method has the efficacy of tonifying qi-blood, can be taken for a long time without causing dryness, and can elevate the yang-qi of a human body and dispel damp evil in the body within a short time.

A method for brewing walnut spirit is carried out by classifying, washing, peeling, crushing for walnut, classifying, washing for kaoliang, crushing, agitating, putting them into retort, steaming, spread drying, weighing water, scattering yeast, fermenting in wine cellar, putting them into retort, steaming wine and taking out of retort to obtain final product. It tastes good and is nutritive. It has excellent functions of tonifying Yin and strengthening body, preventing cancers, purifying blood and decreasing cholesterin.

The invention discloses a gorgon fruit wine and a preparation method thereof. The method comprises the following steps of using gorgon fruit as raw materials; adding water for soaking the gorgon fruits for 3 to 24h, and the water content of the gorgon fruit is 30 to 45 percent; putting the gorgon fruit into a rice steaming cabinet to be steamed and boiled for 1 to 4h until the core cooking rate of the gorgon fruit reaches 95 to 99 percent; pouring the cooked gorgon fruit onto a spreading cooling bed until the gorgon fruit is cooled to 25 to 35 DEG C; adding distiller's yeast according to the raw material mass percentage being 0.5 to 1 percent; uniformly stirring the materials; putting the materials into a jar for saccharification; after the complete saccharification, adding warm water being 26 to 30 DEG C according to a proportion of raw materials to water being (0.4-1):1; uniformly stirring the materials; performing sealed fermentation to obtain gorgon fruit fermentation liquid; distilling the gorgon fruit fermentation liquid for 8 to 12h at the distilling temperature being 60 to 100 DEG C to obtain a finished product of the gorgon fruit wine; storing the gorgon fruit wine into a wine cellar for 0.5 to 5 years; making the materials into the finished gorgon fruit wine product through blending and packaging processes. The alcoholic strength of the gorgon fruit wine is 40 to 60 degrees; the total acid content is greater than or equal to 1.5g/L; the total ester content is higher than or equal to 0.45g/L. The gorgon fruit wine has the special fragrance of the gorgon fruit; the taste is pour and cool; the aftertaste is long.