11 results about "Wine industry" patented technology

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.

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 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.

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.