18 results about "Wine industry" patented technology

The invention relates to the technical field of low-carbon environmental protection, and particularly discloses a beer carbon emission accounting method based on multi-stage boundary determination, which comprises the following steps: S1, determining a beer carbon emission accounting boundary, and dividing a beer carbon emission process into three stages, namely a beer grain consumption stage, a beer production stage and an alcohol decomposition stage; s2, carbon emission in the beer grain consumption stage is calculated; s3, carbon emission in the beer production stage is calculated; s4, carbon emission in the beer alcohol decomposition stage is calculated. According to the beer carbon emission accounting method based on multi-stage boundary determination, accurate carbon emission accounting of the beer in the whole process from raw material acquisition to product circulation is realized, and a whole life cycle evaluation framework is constructed; and a scientific basis can be provided for energy conservation and emission reduction of beer enterprises, making of low-carbon policies of the wine industry by the country and promotion of international low-carbon cooperation.

1. The name of the design product: fruit wine bottle (Bai Nian wine industry Chifeng red). 2. The use of the design product: the design is used for fruit wine container. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The invention discloses a high-value utilization method of grape young fruit thinning and removing waste, and relates to the technical field of grape and wine industry byproduct processing. The invention provides a high-value utilization method of grape young fruit thinning waste, aiming at the problem that high-value-added utilization is difficult to realize due to the fact that thinned young fruits generated in the grape cultivation and management process are abandoned in an orchard. According to the method, three products with remarkable economic values, namely an acid increasing agent, a grape young fruit polyphenol extract and an animal feed, are successfully produced by carrying out comprehensive processing and resource utilization on grape young fruits which are thinned and removed. The application of the method not only solves the problem of environmental pressure caused by random discarding of thinned young fruits, but also realizes efficient conversion and cyclic utilization of agricultural wastes, and brings a new economic growth point for the grape planting industry.

The invention relates to the technical field of block chains, and discloses a block chain-based bulk wine full-process anti-counterfeiting traceability and quality management and control system, which comprises system construction, anti-counterfeiting traceability implementation, quality management and control implementation, and system maintenance and optimization, and the anti-counterfeiting traceability implementation process is as follows: S101, raw material purchasing and warehousing; s102, recording the production and brewing process; s103, carrying out warehousing and logistics tracking; s104, verifying the sales terminal; the implementation process of quality control comprises the following steps: S201, detecting the quality of the raw materials; s202, monitoring the production process; s203, detecting the quality of a finished product; and S204, tracing and recalling problem products. According to the bulk wine whole-process anti-counterfeiting traceability and quality management and control system based on the block chain, various advanced technologies are integrated, so that the whole process of bulk wine from raw material purchasing to final consumption is traceable, verifiable and manageable, and the transparency and credibility of the bulk wine industry are improved; and a safer and more reliable product choice is provided for consumers.

1. The name of the design product: fruit wine box (Bai Nian wine industry Chifeng red). 2. The use of the design product: the design is used for the packaging of wine bottles. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The invention provides Tibet low-alcohol highland barley wine and a preparation method thereof, and belongs to the technical field of brewing processes. By providing a systematic and controllable preparation method, the stability and repeatability of highland barley wine production can be remarkably improved, and it is ensured that flavor and quality of products in different batches are highly consistent. The method is high in operability and easy to realize standardized production, so that the production efficiency is effectively improved, and the unique flavor characteristics and taste of the traditional highland barley wine are fully reserved. The implementation of the invention provides reliable technical support for modernization upgrading of the traditional highland barley wine industry, is beneficial to promoting the national characteristic product to realize the transformation from family workshop type production to standardized and branded production, and has positive significance for protecting and inheriting Tibetan diet culture and promoting regional economic development.

This invention discloses a millet-based rice wine and its brewing process, belonging to the field of rice wine brewing technology. Using millet as the main raw material, and combining it with conventional yeast used in rice wine and baijiu brewing as a saccharification and fermentation agent, the invention achieves efficient brewing of millet-based rice wine through scientific raw material pretreatment, segmented temperature-controlled fermentation, and refined post-processing. The process steps are clear and the parameters are well-defined, taking advantage of the small grain size, high starch content, and strong water absorption of millet. This maximizes the retention of dietary fiber, amino acids, and other nutrients in the millet, resulting in a millet-based rice wine that combines the aroma of millet with the mellow richness of rice wine, offering a smooth taste and a long-lasting aftertaste. This invention enriches the rice wine product category, establishes an independent core technology barrier, enables standardized and large-scale production, and promotes the high-quality development of the millet deep-processing industry and the rice wine industry in northern China, yielding both economic and social benefits.

The invention discloses a method for increasing the alcohol content of fermented mash of broomcorn millet yellow rice wine, which comprises the following steps: inoculating saccharomyces cerevisiae into a liquid seed culture medium, culturing to obtain a saccharomyces cerevisiae seed solution, inoculating the saccharomyces cerevisiae seed solution into a Levan fructan liquid culture medium, culturing for a period of time, and then carrying out ultrasonic treatment to obtain the alcohol content of the fermented mash of broomcorn millet yellow rice wine. After the ultrasonic treatment is finished, obtaining saccharomyces cerevisiae strain fermentation liquor; inoculating saccharomyces cerevisiae strain fermentation liquor obtained after ultrasonic treatment into broomcorn millet mash for fermentation, and obtaining broomcorn millet yellow wine fermentation mash with high alcohol content after fermentation is finished. The invention provides a technical means for improving the quality such as flavor and mellowness of the broomcorn millet yellow rice wine, can further improve the production efficiency of the broomcorn millet yellow rice wine, save the production cost and improve the economic benefit of broomcorn millet yellow rice wine enterprises, has important economic value and practical significance, and is worthy of popularization and application. And technical support is provided for high-quality development and market competitiveness improvement of the husked millet yellow wine industry.

The invention discloses a lactobacillus plantarum YH-17 strain and an application of the lactobacillus plantarum YH-17 strain in wine brewing, and belongs to the technical field of microorganisms. The strain has the advantages of excellent alcohol and SO2 tolerance, prominent acid reduction capability, fast growth speed, high safety, no generation of biological amine, and no degradation of glycerin and citric acid. The strain is used for malic acid-lactic acid fermentation of wine, the fermentation speed is high, the deacidification effect is good, the aroma producing capacity is excellent, the aroma level of the wine can be enriched, the taste roundness is improved, and the problems of wine homogenization and high cost caused by current commercial Oenococcus oeni can be effectively solved.

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

The invention relates to the technical field of wine brewing, and particularly discloses a wine brewing method which comprises the following steps: by taking cabernet sauvignon grapes as a raw material, selecting grains of the cabernet sauvignon grapes, removing stems, crushing, putting into a pottery pot, soaking for 46-50 hours at 4-6 DEG C, carrying out alcoholic fermentation at 23-25 DEG C, ending the fermentation when the specific gravity of grape fermentation liquor is 0.990-0.992, and separating peel residues to obtain the wine. By utilizing the micro-aerobic permeation effect and the natural fermentation advantage of the pottery pot, the content of total phenols, total tannin, total flavonoids and monomer phenolic substances in the wine is remarkably increased, the composition of organic acids and volatile aroma components is optimized, the wine is endowed with more complex sensory characteristics, and the wine has the advantages of rich flavor and rich flavor. The problem of homogenization caused by existing stainless steel tank and commercial yeast fermentation is effectively solved, and technical support is provided for differentiated development of the wine industry in China.

The present application provides a kind of distillation type milk wine and its preparation, by adding maxwell kluyver yeast and Pichia Citeropii in the distillation type milk wine brewing process carries out mixed bacteria fermentation, optimizes the initial sugar degree of milk, inoculation amount, mixed bacteria ratio, fermentation temperature and fermentation time, determines the mixed bacteria optimum fermentation process condition.The alcohol content of the distillation type milk wine obtained by the fermentation process provided in the present application is 20.64%vol.The alcohol content, total acid and total ester content of the distillation type milk wine are improved, which significantly improves the alcohol content and flavor substance content of the milk wine.The technical solution provided in the present application breaks through the technical bottleneck of low alcohol content and single flavor of traditional milk wine, providing core technical support for the development of high-end and differentiated milk wine products;At the same time, by improving the market competitiveness of the product, it is helpful to extend the milk industry chain and expand the consumption scene of dairy products, and has a positive promoting effect on promoting the transformation and upgrading of milk wine industry to high quality and high benefit.

1. The name of the design product: artware (Tan Laoda wine industry). 2. The use of the design product: artware. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view 2. 5. The bottom of the design product is not easily visible or not visible during use, and the top view is omitted. The top of the design product is not easily visible or not visible during use, and the bottom view is omitted.

1. Name of the designed product: packing box (Beijing Guirenmeng Wine Industry). 2. Use of the designed product: outer packing box of the product. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points most: design 1 perspective view. 5. Design 1 is designated as the basic design.

The invention relates to the technical field of application of artificial intelligence in the vertical industry, in particular to a wine industry AI intelligent service system supporting multi-modal generation and cross-model reasoning. According to the invention, three core modules are constructed: a multi-modal fused intelligent question and answer module for realizing accurate generation of professional tasting copywriting and marketing materials and identification and generation of wine contract files; the knowledge-enhanced cross-model reasoning intelligent customer service module is fused with a wine industry professional knowledge base, and initiative interaction is triggered through user behavior perception and cross-model scheduling, so that question and answer professionality is improved; and the industry data-oriented intelligent analysis and decision support module is used for carrying out dynamic integration and visual analysis on multi-source data and providing an intelligent product selection strategy and dynamic inventory early warning for wine enterprises. According to the invention, the full-link intelligent service of the wine industry from content creation, intelligent customer service to data decision is realized.

The invention discloses hansenula polymorpha var. Uvarum for fermenting crisp plum wine to produce aroma and application of the hansenula polymorpha var. Uvarum. The preservation number of the hansenula polymorpha var. Uvarum is CGMCC No.7.644. The invention further discloses a preparation method of the hansenula polymorpha var. Uvarum. The yeast can rapidly grow and breed in the crisp plum juice, is strong in fermentation capability, can generate rich aroma substances, and can tolerate relatively high alcohol concentration and acidity. The invention also provides an application method of the yeast in fermentation of the crisp plum wine. The yeast can promote the growth of saccharomyces cerevisiae in the early stage of fermentation and significantly improve the aroma and taste of the crisp plum wine. The method has important application value, and can promote the development of the crisp plum wine industry.

The invention discloses a system and a process for ageing wine by utilizing a pottery pot, and belongs to the technical field of modern wine brewing. According to the system, digital and intelligent management of the wine aging process is realized through an innovative ceramic-based composite material, a precise micro-aerobic control technology and an intelligent monitoring platform. Compared with a traditional method, the method has the advantages that the aging efficiency can be remarkably improved, the consistency of product quality is ensured, the production cost is reduced, and a brand-new technical solution is provided for the wine industry.

The invention relates to the technical field of grape cultivation, and discloses a summer leaf curtain mechanical management method suitable for wine grapes in northwest soil-buried cold-proof areas. According to the method, a standardized frame surface with a specific height and a double-steel-wire structure and a drip irrigation system are built, and grape shoots are guided and fixed between double steel wires in combination with Chinese character'chang '-shaped tree cultivation; adopting a rotary cutter cutting type trimmer to mechanically trim in stages, controlling the length of young sprouts and the thickness of leaf curtains, and matching with water, fertilizer and pest control management. The method can balance nutrition and reproductive growth of grapes, improve fruit microclimate, promote accumulation of flavor substances such as soluble solids and phenols, save manpower, reduce management cost by more than 50%, meet summer leaf curtain management requirements of wine grapes in soil-buried cold-proof areas in northwest, and assist efficient development of the wine industry.