17 results about "Winemaking" patented technology

The invention discloses a grape seed source anti-inflammatory peptide, and belongs to the technical field of biological medicine. The amino acid sequence of the anti-inflammatory peptide is selected from any one of WGF, SHFGF, EGPFF, WAPR, SFYRAF, HFAFL, PGRF or FDSF. A BPS-induced RAW 264.7 mouse mononuclear macrophage inflammation model is established, and the eight synthetic peptides are found to significantly reduce the content level of NO in inflammatory cells and have an inhibition effect on secretion of inflammatory factors TNF-alpha and IL-6. A qRT-PCR (quantitative reverse transcription-polymerase chain reaction) experiment shows that the synthetic peptide can inhibit expression of mRNA (messenger Ribonucleic Acid) of p65, Tnf alpha, Il6, Il1b and Nos2, and can play an anti-inflammatory role by regulating and controlling an NF-kappa B signal channel. According to the method, the high-activity anti-inflammatory peptide is screened from the wine brewing byproduct grape seeds for the first time, and green and high-value utilization of the grape processing byproduct is realized.

The invention relates to the technical field of wine making, and particularly provides a Maotai-flavor yeast quality prediction method, which comprises the following steps of: obtaining the acidity and saccharifying power value of yeast in a whole bin by adopting a V-shaped sampling method and a mean value calculation method of each layer at the yeast making end and delivery stage, and calculating the yeast quality according to a storage duration-physical and chemical data calculation equation of the yeast, so as to predict the yeast quality of the Maotai-flavor yeast. According to the method, the physical and chemical index values such as the acidity and the saccharifying power of the whole-bin yeast can be accurately obtained through a small amount of sampling after yeast making is finished; and 2, the acidity and saccharifying power values of the batch of yeast during brewing after storage can be measured and calculated in combination with accurate physical and chemical index data of the yeast discharged from the warehouse.

The utility model discloses a wine grape skin residue separating squeezer, which relates to the technical field of grape squeezing and comprises a box body, a filtering mechanism used for filtering grape skin residues is arranged on the inner side of the box body and below a crushing mechanism, the filtering mechanism comprises a filtering frame, a filtering screen is arranged on the inner side of the filtering frame, and two supporting columns are fixedly arranged on the outer side walls of the two sides of the filtering frame. The four supporting columns penetrate through the side wall of the box body in a sliding mode and are fixedly provided with two supporting plates, two L-shaped plates are fixedly arranged at the bottoms of the two supporting plates, the four L-shaped plates penetrate through the side wall of the box body in a sliding mode and are fixedly provided with mounting plates, vibration motors are fixedly arranged at the bottoms of the mounting plates, and a collecting box is fixedly arranged at the position, located below the filtering mechanism, of the inner side of the box body. A discharging pipe is fixedly arranged at the bottom of the collecting box. The filter frame drives the filter screen to vibrate left and right so that the grape pomace moves, the grape pomace moves to avoid blocking filter holes of the filter screen, the filter speed of the filter screen is prevented from being reduced, and the grape juice separation efficiency is effectively guaranteed.

This utility model relates to the technical field of fruit wine brewing catalysts, and discloses a hot-cold alternating catalyst for fruit wine brewing, including a catalytic tank. An inlet is fixedly connected to the upper side of the catalytic tank. A spiral guide vane is fixedly connected inside the catalytic tank. A hot-cold circulation assembly is installed outside the catalytic tank. This assembly is used to activate enzyme activity and yeast metabolism in the fruit wine, promoting the release of aroma substances and the formation of flavor complexity. A heat exchange tube is fixedly connected to one side of the inside of the catalytic tank, and a water supply pipe is fixedly connected to the upper inside of the heat exchange tube. This utility model achieves highly efficient hot-cold alternating catalysis in the fruit wine brewing process, particularly targeting the needs of aroma release and flavor enhancement in black chokeberry winemaking. It also allows for easy disassembly and cleaning of the filter screen, ensuring effective filtration of impurities in the cooling medium and reducing the cleaning frequency of the plate heat exchanger.

The utility model discloses a sampling device for wine brewing, which relates to the technical field of wine brewing, is suitable for extracting wine brewing samples, and comprises a sampling unit, the pressure applying unit is arranged on the outer surface of the sampling unit and used for applying pressure, the sampling unit comprises a sampling assembly and an adjusting assembly arranged in the sampling assembly, and the pressure applying unit comprises an air exhaust assembly arranged on the outer surface of the sampling unit and a connecting assembly arranged on the outer surface of the sampling unit; and the sampling assembly comprises a sampling tube. According to the grape wine sampling device, the sampling tube, the sampling needle, the expanding needle, the handle, the finger ring, the sealing cover, the threaded rod and the rubber plug are matched with one another, so that grape wine can be conveniently sampled, and the practicability of the sampling device is improved; the air pressure in the sampling tube can be conveniently changed by adopting the mutual matching of the mounting ring, the air bag device, the connecting tube, the one-way valve, the sealing plug and the telescopic tube, so that the grape wine sampling is assisted.

The present application provides a kind of flexible brewing process of Marselan grape wine, comprising the following process steps: flexible stem removal and crushing of grape to form grape mash;Grape mash is pumped into fermentation tank to carry out cold soak;The temperature of grape mash is gradually recovered, and then yeast is added to start fermentation, artificial cap pressing is carried out during fermentation;The specific gravity of fermentation liquor is monitored, when the specific gravity decreases to 1, the temperature of fermentation liquor is set to 23-25 DEG C, and heat soak is carried out;Clear juice separation is carried out on wine, free run juice and skin residue are separated out, flexible pressing is carried out on skin residue to obtain pressed juice, and the pressed juice is added to free run juice to form grape base wine;Oak barrel aging;Freeze stabilization and filtration filling are carried out.The flexible brewing process of Marselan grape wine provided by the present application can make the aroma of Marselan grape wine more rich and sweet, and the variety aroma and aging aroma are tightly integrated, which maximizes the style characteristics of Marselan grape wine, and greatly improves the quality of grape wine.

To provide lees that are highly safe and demonstrate excellent effectiveness as a food material.SOLUTION: Provided are lees generated during a wine production process including a racking step, using grapes as a raw material, wherein the grapes are grapes cultivated by pesticide-free cultivation or cultivation without use of reduced-target pesticides, and the racking step is performed without using a racking agent.SELECTED DRAWING: None

The utility model relates to the technical field of wine making, and discloses a quick aging device for wine making, which comprises a tank body for storing wine liquid, a transmission shaft sleeve arranged at the bottom of the tank body in a penetrating manner, a transmission shaft sleeve arranged at the bottom of the transmission shaft sleeve, a transmission shaft sleeve arranged at the bottom of the transmission shaft sleeve, a transmission shaft sleeve arranged at the bottom of the transmission shaft sleeve, and a transmission shaft sleeve arranged at the bottom of the transmission shaft sleeve, the gas transmission stirring assembly is arranged on the outer side of the transmission shaft sleeve and located on the inner side of the tank body; the circulating inflation assembly is arranged on the outer wall of the tank body and communicates with the tank body and the transmission shaft sleeve; the reciprocating driving assembly is arranged at the bottom of the tank body and is in transmission connection with the transmission shaft sleeve and the circulating inflation assembly, the wine liquid in the tank body is stirred through the gas transmission stirring assembly under the driving of the reciprocating driving assembly, bubbles can be generated in the tank body through the circulating inflation assembly, and the contact area between the wine liquid and oxygen is increased. By means of dynamic stirring and efficient inflation, the aging period is remarkably shortened, and the aging efficiency is improved.

The invention discloses a method for excavating glutinous rice wine brewing related genes. The method comprises the following steps: firstly, collecting multiple rice germplasm resources containing indica rice, japonica rice and glutinous rice, detecting SNP / CNV variation through whole genome re-sequencing, and obtaining granularity and roundness phenotype data; secondly, performing gene-phenotype association analysis by utilizing a mixed linear model MLM and combining GEMMA software, correcting a population structure and a genetic relationship, and screening out significant associated genes; finally, the candidate genes are knocked out through a CRISPR-Cas9 technology, and phenotype verification is carried out. The method disclosed by the invention brings remarkable technical progress in the aspects of capturing a complicated incidence relation between phenotypic characteristics and genomes, enriching genome data processing and MLM model training, improving the breeding efficiency of glutinous rice crops and the like, and averagely shortens a function research period from 6-8 months of traditional transgenosis to 3-4 months; and an efficient and accurate technical means is provided for improving the quality of the glutinous rice for wine brewing.

This utility model relates to the field of winemaking technology and discloses an auxiliary device for winemaking, including a gear volute. A rotating shaft is rotatably connected inside the gear volute. A first bevel gear is fixedly connected to the outer surface of the rotating shaft, and the first bevel gear meshes with a second bevel gear. A first rotating rod is fixedly connected to one end of the rotating shaft, and a second rotating rod is bolted to the other end. A stirring rod is fixedly connected to the outer surfaces of both the first and second rotating rods. A transmission rod is fixedly connected to the end face of the second bevel gear via a shaft. This utility model uses a drive motor to drive the transmission rod, bevel gear, and rotating shaft, causing the rotating rod and stirring rod to rotate. This allows for comprehensive and efficient stirring of the yeast and grains. Adjacent stirring rods are at a 90-degree angle to avoid dead zones and ensure full contact, providing favorable conditions for fermentation. Simultaneously, rolling wheels allow the device to move smoothly on the container surface, facilitating stirring at different locations, improving stirring uniformity, and enhancing the quality and yield of the wine.

The utility model relates to the technical field of wine brewing, and discloses a capping mechanism which comprises an equipment body, and a conveying belt used for conveying is arranged on the inner wall of the bottom of the equipment body; the sealing cover assembly is arranged on the inner wall of the top of the equipment body, and the sealing cover assembly internally comprises a first telescopic rod, a fixing sleeve, a second telescopic rod and an extrusion disc; the material blocking assembly is arranged at the middle position in the fixing sleeve, and the material blocking assembly internally comprises a fixing ring, a sliding rod, a second extrusion block, a limiting sliding block and a baffle; the clamping assembly is arranged at the bottom position in the fixing sleeve, and the clamping assembly internally comprises a connecting rotating rod and a fastening block; and a material storage assembly. According to the automatic capping device, through the arrangement of the storage assembly and the clamping assembly, bottle bodies can be fixed through the clamping assembly, the capping stability is improved, the bottle bodies can be automatically fed, operation of workers is not needed, and the capping convenience is improved.

The present invention is intended for use in the manufacture of alcoholic beverages, and more particularly during the winemaking phases. It allows automatic punching down operations in barrels or vats to be carried out in a homogeneous manner in order to crumble the cap of marc and prevent it from drying out, among other things. Figure for the abstract: [Fig 14]

The invention discloses non-saccharomyces cerevisiae and application thereof, particularly relates to native hansenula polymorpha NK2 in Uygur autonomous region in Xinjiang and application thereof in wine brewing, and belongs to the technical field of wine brewing and microbial screening. The hansenula polymorpha NK2 locally screened in the Uygur autonomous region of Xinjiang is provided for solving the problems that due to the fact that the global climate is warmed, sugar is accumulated and increased in the grape mature period, the alcohol content of wine is generally high, fragrance such as flower fragrance and fruit fragrance is covered, and taste balance and coordination are damaged. The alcohol content can be reduced and the aroma quality can be improved in wine fermentation.

The invention discloses a composite microbial inoculant for wine brewing and application thereof, and belongs to the technical field of microbial materials. The microbial agent is prepared by carrying out stepped solid state fermentation on saccharomycopsis fibuligera, pediococcus acidilactici and bacillus spiniferi, and the microbial agent is prepared by carrying out stepped solid state fermentation on the saccharomycopsis fibuligera, the pediococcus acidilactici and the bacillus spiniferi. Through the synergistic effect of the three strains, in combination with a stepped solid-state fermentation process, the three strains are added into the brewing process of the fen-flavor liquor, more fragrant and flavoring substances can be generated, the variety and content of fragrant components are increased, meanwhile, the proportion of higher alcohols is reduced, and the liquor body is softer, more sweet and cleaner and richer in flavor. Besides, the complex microbial inoculant has good adaptability to various raw materials and fermentation environments, the preparation method is simple and convenient, the cost is controllable, and the complex microbial inoculant is very suitable for being popularized and used in large-scale wine brewing production.

This utility model relates to the technical field of brewing still devices, and discloses a brewing still device for winemaking, including a double-layer still body. A still lid is provided on the top of the double-layer still body, and a steam vent is opened on the top of the still lid. A rotating shaft is fixedly connected inside the double-layer still body, and multiple openable and closable door panels are rotatably connected to the outer wall of the rotating shaft. Each openable and closable door panel has multiple holes, and a roller is fixedly connected to the bottom of each openable and closable door panel. A base pot is provided at the bottom of the double-layer still body, and a steam pipe and a drain pipe are fixedly connected inside the base pot. One end of the steam pipe extends to the inner wall of the base pot and is fixedly connected to a gas exhaust pipe. In this utility model, through the ingenious linkage design of the rollers and the openable and closable door panels, the automatic loading and rapid unloading of the mash is achieved, effectively solving the technical problems of high labor intensity and low efficiency in the loading and unloading stages of traditional brewing processes.

The invention relates to the technical field of wastewater multi-stage treatment, in particular to wine brewing wastewater carbon source treatment equipment and a sewage treatment method.The wine brewing wastewater carbon source treatment equipment comprises a treatment pond, and a sieve plate is arranged on one side of the treatment pond; a scum grating is arranged in the treatment pond, a supporting rod connected with the pond bottom of the treatment pond is arranged at the bottom of the scum grating, the scum grating is provided with a protruding part extending towards the sieve plate, and a stacking area used for collecting scum is formed at the protruding part; a collecting device is arranged on the treatment pond and is used for collecting the scum gathered in the accumulation area. Through the treatment tank, the scum grating and the collection device, the function of gathering scum in the wine brewing wastewater to efficiently collect the scum is realized, and the effects of avoiding random diffusion of the scum, preventing a sieve plate from being blocked and improving the subsequent treatment efficiency of the wastewater are achieved; the problem that the waste water treatment effect is affected due to the fact that scum is accumulated at the sieve plate in traditional wine brewing waste water treatment equipment is solved.

The utility model discloses a grape wine brewing fermentation tank in the technical field of grape wine brewing, which comprises a fermentation tank body, a separation mechanism is arranged in the fermentation tank body, a residue discharge mechanism is arranged on the outer side of the fermentation tank body, the grape wine brewing fermentation tank is additionally provided with the separation mechanism and the residue discharge mechanism, the separation mechanism adopts a preset separation structure, and the residue discharge mechanism is arranged on the outer side of the fermentation tank body. Before fermentation, the first stainless steel fine wire mesh and the second stainless steel fine wire mesh are mounted in the fermentation tank body in advance, and when grape wine is filtered in the later period, the first stainless steel fine wire mesh and the second stainless steel fine wire mesh are directly taken out respectively, so that residues and impurities in the grape wine can be quickly taken out from the grape wine body; the efficient filtering effect is further realized; the residue discharging mechanism adopts a hydraulic driving mode, the stainless steel fine wire mesh in the separating mechanism can be continuously and rapidly taken out, when residues in a plurality of fermentation tanks are treated, the stainless steel fine wire mesh can be rapidly taken down, and meanwhile the residues in wine bodies are separated out.