126 results about "Wine industry" patented technology

A method for storing wine industry data, consumer preference data, and inventory data for a particular type of wine in a database and using the wine industry data and consumer preference data to provide a personalized wine recommendation comprising obtaining information to identify a bottle of wine, receiving consumer preference data for the bottle of wine, searching the wine industry data based on the consumer preference data and providing a location-based wine recommendation to the consumer.

The invention relates to the field of brewing processes, and discloses a method for preparing a blueberry raw wine. The method for preparing the blueberry raw wine comprises the following steps of: adding acid-degradation wine yeast in an amount being 0.008-0.012 percent by mass of blueberry pulp into the blueberry pulp, fermenting until the sugar degree is less than 5g/L, filtering and collecting blueberry juice; and adding lactic acid bacteria in an amount being 0.008-0.012 percent by mass of the blueberry juice into the blueberry juice, fermenting until total acidity of the blueberry juiceis less than or equal to 10g/L and filtering to obtain the blueberry raw wine. The invention also provides the blueberry wine which comprises the blueberry raw wine prepared by using the method and common additives for fruit wine. By adopting the method, the total acidity in the blueberry raw wine is reduced; each process is convenient and simple; and the method can be widely applied to wine industry. Meanwhile, the blueberry wine has low total acidity, good mouthfeel, low sugar, low alcohol, high raw wine content and rich nutrient components and is suitable for general consumers.

Screening and application of yeast with high ethanol yield and low fusel oil yield in Chinese Maotai-flavor liquor production belong to the technical field of biological engineering. The strain is any one strain selected from pichia anomala CGMCC4740, schizosaccharomyces pombe CGMCC4744, zygosaccharomyces bailii CGMCC4745, trichosporon asahii CGMCC4746, saccharomyces cerevisiae CGMCC4747, kazachstania exigua CGMCC4748, pichia fermentans CGMCC4750. The strain is separated from various Daqu, fermented grains, brewing raw materials and brewing environment of several Chinese famous distilleries; the screening method comprises the following steps: diluting distiller yeast samples, fermented grains, brewing raw materials or brewing environment substances, coating on a TTC primary screening plate, selecting a colony with an obvious red color, inoculating the colony in a shake flask for culture, performing secondary screening, determining the contents of ethanol and fusel oil of the fermentation broth by a distillation specific gravity method and HS-SPME-GC-MS respectively, screening the strain with high ethanol concentration and low fusel oil concentration. The strain is applicable to food industry and brewed wine industry.

The invention relates to a method for dyeing with a dye extracted from a grape beverage and grape seeds as waste resources in wine industry processing, which is characterized in that a grape seed pigment solution is adopted to dye protein fiber fabrics such as wools, silks and the like with a directly dyeing method or an aluminium ion and iron ion pre-mordant dyeing method. A dyeing technology has the following parameters: the bath ratio of (25-50):1, a dye bath pH value of 3-5, the grape seed dosage of 1-6 percent (o.w.f), dyeing temperature of 30 DEG C, temperature rise rate of 1-3 DEG C/min, temperature rising to 80-100 DEG C and insulation time of 60-120min. The aluminium ion and iron ion pre-mordant dyeing method is characterized by comprising the following steps of, firstly, carrying out pre-mordant dyeing on the protein fiber fabrics by adopting aluminium ions and iron ions, and putting the protein fiber fabrics such as the wools, the silks and the like into a grape seed pigment dye bath to dye. Fabrics in different colors can be obtained by adopting different mordants. The invention can efficiently utilize grape seed waste resources and expand the application field of completely nontoxic grape seed pigments.

The invention relates to a wine industry anti-counterfeiting authentication method based on an NFC chip. The wine industry anti-counterfeiting authentication method is characterized by comprising the following steps that (1) a production enterprise writes commodity information, batch information and commodity serial number information in an NFC tag through an enterprise commodity management platform via a card reader and also uploads the information to a cloud side server; and the NFC tag has built-in UID information. The advantages of the wine industry anti-counterfeiting authentication method based on the NFC chip are that the wine packaging anti-counterfeiting technology of high security is created by using the security of the NFC chip and the easily tearing structure. The objective of the invention is to provide a timely, rapid and high-security solution for detecting the authenticity of the wine product so that loss of the wine production enterprise can be avoided, and generation of the adulterated wine and influence on the enterprise brand reputation can be prevented.

The invention relates to a byproduct in rice steeping and drip washing procedures in the yellow wine industry, and in particular relates to a method for recycling rice milk, belonging to the technical field of water treatment in the wine-making industry. The method is characterized by adopting tap water to steep the rice at the temperature of 24-26 DEG C for 18-24 hours; performing drip washing on the rice with tap water; recycling the rice milk obtained after the rice is subjected to steeping and drip washing, and separating the rice milk after standing for 18-24 hours to obtain the clear rice milk; and then maintaining the temperature of the clear rice milk at 24-26 DEG C and then ensuring the clear rice milk to flow back to a rice steeping container to be used for cyclic rice steeping.By using the method, recycling of the rice milk not only causes no negative effect on the quality of the yellow wine, but also is beneficial to an improvement of the quality of the yellow wine.

The invention discloses a method for preparing black berry wine by combing a yeast deacidification technology with an ultrahigh pressure processing technology, belonging to wine industry. The method comprises the steps of: fine selecting good black berries to carry out low-temperature fermentation; hot extracting tannin coloring matter in fruit residues; selecting low-temperature acid pectinase and high-efficiency deacidification yeast to carry out synchronous enzymolysis fermentation and simultaneous fermentation deacidification; adding the 0.01-0.02% of berry special low-temperature acid pectinase and the 0.025-0.03% of deacidification yeast, wherein the deacidification yeast is saccharomy cerevisiae or saccharomyces cerevisiae (var. bayanus); controlling the fermentation temperature at 20-25 DGE C; when residual sugar is decreased less than 4g/L, filtering and removing the fruit residues to obtain raw wine; adjusting the component of the raw wine according to the requirement of a final product; and membrane filtering the prepared black berry wine with 0.45 um under normal temperature, and keeping the temperature under high pressure of 300-500MPa for 20-40 min. The method obviously improves the bouquet and the mouthfeel of the berry wine, and well remains the nutrient component and the sensory quality of the black berry wine.

The invention discloses a brewing method of black rice wine. The method includes the steps that black rice pigment in black rice is extracted through distilled wine, an obtained black rice pigment extracting solution is filtered to obtain filtrate, the obtained filtrate is subjected to vacuum concentration to obtain a black rice pigment concentrated solution, and the obtained black rice pigment concentrated solution is subjected to low-temperature refrigeration and impurity removal for use; the black rice with the pigment extracted is pretreated in an alkaline environment and then subjected to liquefaction, gelatinization, saccharification, grinding, fermentation, squeezing, wine decoction and wine storage to obtain semi-finished black rice wine; the black rice pigment concentrated solution and the semi-finished black rice wine are blended, and the semi-finished black rice wine obtained after blending is subjected to low-temperature refrigeration, constant-temperature storage, low-temperature filtration and millipore filtration in sequence to obtain the finished black rice wine. By means of the method for producing the back rice wine, the utilization rate of raw materials is high, the black rice wine tastes fresh and cool, energy conservation and environmental protection are achieved, the waste emission is small, and the mechanical automation level of the black rice wine industry is effectively increased.

The invention relates to a method for aging yellow wine with microaerobes, belonging to the technical field of biological engineering. In the invention, the aging of the yellow wine is accelerated manually and physically, which is a method for accelerating aging with microaerobes. The method comprises the following steps: after sterilizing the raw yellow wine, carrying out microaerobe treatment on the yellow wine by using specific ventilatory capacity and ventilation frequency, and periodically detecting primary physicochemical properties, amino acids, flavor substances, organoleptic properties and other indexes of the stored yellow wine. The yellow wine subjected to microaerobe treatment can implement aging, and achieves the aging standard in the aspects of color, scent and flavor, so that the yellow wine subjected to microaerobe treatment is identical to that naturally aged in a pottery jar. After being subjected to microaerobe treatment, the yellow wine aged for fewer years tends to the yellow wine aged for more years. The method for aging yellow wine can implement aging of the yellow wine instead of the traditional pottery jar for storing wine. The method has the advantage of outstanding aging effect. When the yellow wine industry adopts a large-scale container for storing wine, the method can reduce the volatilization loss of wine, shorten the storage period, enhance the production efficiency, reduce the occupied area and enhance the sanitary safety, thereby having high application value.

The invention discloses a treatment method of stibium-containing wastewater, which comprises the following steps: taking and weighing waste residue of wine industry, adding 0.3-0.5 time (mass) of straw, and adding sodium carbonate and organic acid respectively according to the ratios of 0.5-1 g/kg and 0.2-0.5 g/kg; uniformly mixing, controlling to ensure the dissolved oxygen content is 0.1-0.2 mg/L, the pH value is 6.5-7.5, the temperature is 50-55 DEG C and the potential is (-110)-(-200) mV, and sufficiently fermenting and aging for 6-7 days; sterilizing at high temperature, pulverizing, and then screening to prepare 120-150-mesh biomass adsorbent; and performing flocculating settling treatment on stibium-containing wastewater, and flowing through an adsorption tower with the biomass filter material prepared in the previous step, wherein the effluent water is stibium-removed wastewater, and the concentration of the effluent water reaches 0.02 mg/L and is lower than the national level-one discharge standard. The invention has the advantages that the method is implemented at normal temperature, no noise is made, the used chemical agent is non-toxic, harmless and non-volatile, no new three wastes are generated in the treatment process, the emulsion can be used circularly, the heavy metal can be recycled, raw materials of the agent are accessible and low in cost, the stibium removal efficiency is up to 99.9% or above and the like.

The invention relates to a brewing process of yellow wine, and particularly relates to yellow wine fermented at a low temperature. The brewing process solves the technical problem that the fermentation of the yellow wine is realized at a low temperature, after the yellow wine is successfully fermented, the secondary fermentation time of the yellow wine yellow wine can be shortened, so that the quality is ensured, and the productivity of an integral yellow wine industry is enhanced. According to the invention, the problem of high temperature fermentation is solved by adopting a mint extracting solution; low temperature fermentation the same as that of grape wine is adopted in order to ensure that the natural taste of a mint flavor can be retained, so that the natural primary taste is retained; the grape wine is used for retaining the grape taste.

The invention belongs to the technical field of wine production, and particularly relates to a method for preparing sulfur-free davidii foex wine. Self-fermentation is conducted by enzyme active factors of davidii foex skin, and the sugar content and the alcohol degree in the wine are controllable by three times of temperature-controlled fermentation; since sulfur dioxide is not added for fermentation in the whole preparation process, the wine is beneficial to human health and fills up a gap of sulfur-free brewing in the wine industry; high-temperature steam is used for conducting sterilization and deacidification treatment, the aged wine is purified by secondary filtering, and the obtained wine product has special fruit aroma and wine aroma and is tasty and refreshing; each davidii foex body is complete and plump; the wine has pure and mellow taste and long aftertaste, is dark purple, and is ecological davidii foex wine having original flavor and taste. The sulfur-free davidii foex wine is simple in production process, short in production cycle, and suitable for industrial production.

The present invention belongs to the field of wine-making technology. The malo-lactic fermentation (MLF) is a procedure absolutely necessary for production of claret, but the charet production requires special environment, the most of bacteria capable of making malo-lactic fermentation are difficult to make propagation metabolism. Said invention provides an oenococcus oeni SD-2a with good adaptability for wine environment. Said invention can be extensively used in wine industry and related food industry.

The invention provides a preparation method of oligopeptide powder of marine-fish collagen and application thereof. The preparation method comprises the following steps: adopting marine-fish skin as araw material, and adopting a method of mixing acidolysis and enzymolysis to prepare the oligopeptide powder with the oligopeptide content being higher than 96%. The oligopeptide powder can be widelyapplied to the fields of functional food and medicine industries such as the wine industry, the beverage industry, the seasoning industry, the health-care industry, the oral liquid, tablets and capsules.

The invention relates to the field of yellow rice wine brewing and particularly provides a preparation method of pine needle and Chinese wolfberry yellow rice wine. According to the preparation method, pine needle leach liquor and Chinese wolfberry clear liquid are added in the yellow rice wine brewing technology, the whole brewing technology is adjusted, novel compound barm is reselected for fermentation, and brand-new pine needle and Chinese wolfberry yellow rice wine is obtained finally. Pine needle and Chinese wolfberry are organically combined with production of yellow rice wine, and on the basis of the original nutrition of yellow rice wine, the contents of amino acids, mineral substances and vitamins are increased, and functionalized active substances including Chinese wolfberry polysaccharide, flavonoid and anthocyanin are provided, so that further development of the yellow rice wine industry is facilitated.

The invention belongs to the field of wine brewing, and relates to yellow wine production, in particular to yellow wine uncooked wheat starter and a preparation method thereof. The preparation methodis characterized in that on the basis of a traditional uncooked wheat starter preparation process, the wheat starter raw material composition is changed; wheat and malt after the wheat sprouting are mixed uniformly according to a certain proportion and are used as wheat starter raw materials; meanwhile, aspergillus oryzae is used as a reinforced strain for preparing bran seed starter for inoculation; a novel yellow wine uncooked wheat starter is made, so that the saccharification power and the liquefaction power of the wheat starter are improved; the wheat starter consumption and the production cost of yellow wine enterprises are reduced; meanwhile, the yellow wine quality is improved. The application of the novel uncooked wheat starter has positive significance on the sustainable development of yellow wine industry.

The invention provides a production process of natural green plum novel fermented wine and belongs to the technical field of wine industry. The production process includes the steps of: 1) preparation of green plum juice: sorting, cleaning, soaking and air-drying green plums, adding rock sugar, performing juice extraction and fermentation, and separating the green plum from green plum juice, and sterilizing the green plum juice to obtain a green plum finish product; and 2) preparation of the green plum wine: diluting the green plum juice with pure water, inoculating a yeast to the diluted green plum juice to perform fermentation, and fine-filtering and sterilizing a fermented product to obtain the green plum fermented wine. In the method, through high-pressure osmosis of the rock sugar, nutrients in the green plums are separated out, so that the process can completely maintain the nutrients and special flavors in the green plums without addition of harmful chemical substances, such as sodium metabisulfite and the like, in a mechanical crushing process in the prior art. The production process is simple in operations, is low in cost and is pure-natural. The green plum fermented wine has good health-caring effects, is easy to industrially produce, and has an excellent taste and mellow fragrance.

The invention discloses a method for preparing a phosphorus-containing organic compound fertilizer. The method comprises working procedures of pretreating grain stillage, preparing the phosphorus-containing organic compound fertilizer and granulating and packaging and specifically comprises the following steps of: (1) pretreating the grain stillage, namely uniformly mixing the grain stillage and water, inoculating an aspergillus fumigatus seed nutrient solution, and fermenting by raw materials; (2) preparing the phosphorus-containing organic compound fertilizer, namely inoculating more than one of an aspergillus niger seed nutrient solution, a bacillus megaterium seed nutrient solution, a lactobacillus seed nutrient solution and a white rot fungi seed nutrient solution into 25 to 65 parts of pretreated grain stillage, 35 to 60 parts of phosphate tailing powder and 5 to 20 parts of water, uniformly mixing, and fermenting by the raw materials; and (3) granulating the fermented organic compound fertilizer and packaging. According to the method, main wastes of a wine industry and main wastes of a phosphorite industry are used comprehensively and recycled; and a prepared product can be used for agricultural production, so that the yield of crops is increased, and the fertilizing soil is improved.

The invention provides a preparation technology of purple glutinous rice old wine. The preparation technology is characterized by comprising the following steps of: sufficiently extracting by an ultrasonic technology and an enzymolysis technology, blending purple glutinous rice aleurone layer essence and raw wine prepared by purple rice whitening puffing rice flour to be aged, and carrying out esterification fusion by an esterification technology. According to the technology, the unsaturated fatty acid in the wine, and the flavor substances, i.e., the acid, the bitter and the foul smell, generated by the long-time fermentation oxidation of protein can be removed, and the purple glutinous rice old wine which is purple, clear, pure and mild in mouthfeel, and full-bodied in fragrance can be prepared. According to the preparation technology, the new direction of purple wine in the field of wine industry in China can be developed, and a new wine which is very high in nourishing function and unique in flavor can be provided for consumers.

The invention provides a yeast food, which can provide yeasts with nutrients for fermentation. The yeast food comprises the following components by weigh portion: 40 to 75 portions of nitrogen source, 15 to 25 portions of phosphor source, 8 to 15 portions of other inorganic salts and 2 to 5 portions of minor vitamins. The yeast food can prolong the stable growth period of yeasts and can be added into fermented liquor deficient in nutrients to promote the quick growth and active fermentation of the yeasts. The yeast food is an indispensible novel accessory for wine industry and alcohol industry.

The invention relates to a walnut wine and the preparation method thereof. The preparation method comprises the following steps: firstly, walnut kernels are peeled off and dried after being dipped with water, and then cooled and served for standby after being baked to half ripe; secondly, dried corn or rice or sorghum is cooked, and then cooled and served for standby after being dipped into water and softened; thirdly, distillery yeast and the corn are uniformly mixed in the ratio of the corn to the distillery yeast to be 100:2-3; fourthly, walnuts are broken into a plurality of parts and uniformly mixed after being put into the corn, and then fermented after being put in the pottery cylinder and sealed, and the mixture ratio of the walnut kernel to the corn is 10:1-2; fifthly, after 30 to 35 days' ferment, the walnut brut wine with the alcohol content of 50 degrees to 60 degrees is prepared after the wine is taken out of the cylinder and distilled out. Demineralized water is added in the brut wine to blend the walnut kernel product of 18 degrees-50 degrees. The walnut wine of the invention is unclouded and transparent, and the mouth feeling is fragrant. The walnut wine has the wine characteristics and the nutrition and the health care efficacies of the walnut, and fills up the vacancy of brewing wine with the walnuts as the raw material, thereby adding a novel product in the wine industry in China.

The invention discloses a method for converting animal protein with yellow wine lees, which belongs to the technical field of protein conversion. The method adopts the yellow wine lees to raise housefly maggots, when the water content of the yellow wine lees is 85 percent, and the raising temperature is 30 DEG C, the protein conversion rate of the housefly maggots can reach 17.58 percent. By utilizing the yellow wine lees waste to raise housefly maggots, the method not only guarantees the sustainable development of the yellow wine industry and fundamentally solves the ecological and environmental problems brought about by the yellow wine lees, but also achieves good economic benefit by means of the protein conversion of housefly maggots.

The invention relates to a beta-glucanase generated by Bacillus marinus and a preparation method thereof, belonging to the fields of marine microbes and enzyme preparations. The beta-glucanase is generated by Bacillus marinus N6-2, and the molecular weight is 24kDa. The beta-glucanase has the advantages of higher enzyme activity, favorable heat stability and favorable pH stability, and has wide development potential and application prospects in the aspects of wine industry, industrial wastewater treatment, functional food development and feed application.

The invention discloses a preparation method of fish collagen oligopeptide, which takes marine fish skin as raw material, and is subjected to enzymolysis and other treatments to prepare a product witholigopeptide content higher than 96%, wherein the protease used in the enzymatic hydrolysis process contains L-Sodium malate and trimethylglycine can promote the hydrolysis of collagen and increase the yield of small molecular fish collagen oligopeptide. The fish collagen oligopeptide can be widely used in functional food and pharmaceutical industries such as wine industry, beverage industry, condiment industry, health care industry, oral liquid, tablet, capsule and so on. The fish collagen oligopeptide prepared by the invention has the beneficial effects that the molecular weight of the fishcollagen oligopeptide is concentrated in 300-1000Da small molecule mixed peptides, easy to be absorbed by small intestine, human skin and other direct, reduce the waste of nutrients; and the contentof heavy metals is small, the quality is better.

The invention relates to a green organic plant wine nutrient solution and a production process thereof, and provides a green organic nutrient solution and a byproduct thereof (green organic solid fertilizer) which are produced from vinasses and waste residues in wine industry, waste culture media in edible fungus industry and livestock feces in breeding industry. The green organic plant wine nutrient solution is characterized by comprising a formula A and a formula B, wherein the formula A comprises beer residues, vinasses, waste edible fungus culture media and the like; and the formula B comprises horse manure, sheep manure and the like. The production process comprises the following steps: mixing, stirring, fermenting, filtering, taking juice and solids, drying, and sterilizing. According to the invention, the waste contaminating the environment is comprehensively treated and utilized, thereby changing the waste into valuable substances; the organic fertilizer which is green, favorable in effect, low in price and good in mouthfeel and improves the quality of agricultural products can be produced; the product is mainly used for the production of organic rice as well as organic crops, melons, fruits and vegetables, and can be also used for the planting of flowers, grass and trees; and the product can be comprehensively utilized by wineries, edible fungus factories and breeding farms, thereby extending the industrial chain and improving the added value of the product. Thus, the invention achieves remarkable economic benefits, social benefits and ecological effects, and has wide application prospects.