96 results about "Winemaking" patented technology

An automatic winemaking system is disclosed, which controls the execution of a winemaking process for the alcoholic fermentation of must obtained from a batch of grapes and the transformation thereof into wine in a winemaking tank. The system is provided with a database for storing winemaking data related to reference winemaking processes; a first processing unit for generating an optimized winemaking model, according to the winemaking data contained in the database, according to input data including characteristics of the batch of grapes and/or must; and a second processing unit for controlling and driving actuators acting on the winemaking tank according to the optimized winemaking model, so that winemaking process parameters are optimized for the features of the batch of grapes and/or must. The second processing unit is further capable of signaling fermentation kinetics faults and/or signaling alarms during the winemaking process.

The invention provides a dry red wine brewing process and belongs to the field of red wine brewing. The process comprises the following main process steps of a, selecting raw materials, removing stems and crushing the materials; b, performing dipping and fermentation: adding 25ppm SO2, pectinase and yeasts in sequence after the materials enter a jar; adding tannin 12 hours after the jar is full, and when the PH value is greater than 3.6, adding tartaric acid; performing fermentation at 25-28 DEG C; c, performing skin residue separation and squeezing: when the fermentation time is greater than 7 days and the measured proportion of grape wine is reduced to less than 1,000, storing free run wine at 18-20 DEG C; performing extraction and squeezing on skin residues to obtain squeezed wine; performing secondary extraction and squeezing on pomace such as grape skin, seeds, stems and the like after extraction and squeezing to obtain extract; d, performing secondary fermentation: fermenting the free run wine, the squeezed wine and the extract at the same time; e, performing reverse filling, and adding 50mg/L of SO2; f, performing mixing, clarifying and filtering; g, performing freezing, sterilizing, filtering and filling, wherein the jar is kept full and sealed during freezing; and h, performing sterilizing, filtering and filling. The dry red wine brewing process provided by the invention has the advantages of rich healthcare factors, perfect balance of fruity fragrance and tannin, and secondary extraction, squeezing and efficient utilization of the skin residues.

The invention belongs to the field of winemaking, particularly relates to green plum fruit wine and a preparation method thereof and aims to solve the technical problem about provision of the preparation method of the green plum fruit wine. The preparation method of the green plum fruit wine comprises steps as follows: fermentation type green plum raw wine, various kinds of green plum aroma improving wine and various kinds of green plum aromatic wine are prepared, at least one of the green plum aroma improving wine or the green plum aromatic wine is uniformly mixed with the fermentation type green plum raw wine and white granulated sugar, then the mixture is subjected to post-processing, and a variety of flavors of green plum fruit wine is obtained. The green plum fruit wine prepared with the method has multiple good flavors, and the problem that the aroma of full-juice fermentation type green plum fruit wine is light and is not typical enough is solved.

The invention relates to a small household winemaking machine comprising a characteristic of integrating functions such as fruit particle crushing, fermentation temperature controlling, wine-residual separation, filtering and clarifying, and storing. The machine is characterized in that a piston-cap-type transparent bottle is adopted as a main body; fruit particles are crushed by using a manual pressure rotation level cutter-head; proper fermentation is carried out; and bottom residual is removed. The prepared wine has good clarification level and no odor. Also, winemaking is closely related to seasons and temperatures, and is usually carried out from late summer to autumn, and then to winter. The machine is also characterized in that, with cheap siphon water evaporation forced air cooling, stepped cooling from hot-dipping to pre-fermentation, post-fermentation, and storing is satisfied. Therefore, the process from fruit particle to wine is smooth.

A product is described for the prevention and/or treatment of grapevine infections, obtained by the partial or total neutralization of lees originating from winemaking processes, for example by means of alkali or alkali-earth metal oxides or hydroxides; such product generally has a pH comprised between 6.0 and 8.0 and a humidity content of 70% or less; a composition for the prevention and/or treatment of grapevine infections, comprising such product and a process for the preparation of the above-mentioned product, comprising the addition of lees originating from a winemaking process, having a pH generally of 3.0 or less, a basic reactant to bring its pH to a value of 6.0 or above and an optional concentration step to bring the humidity content of the product to a value of 70% or less, are also described.

The invention belongs to the field of brewing grape wine and discloses a grape wine with high resveratrol content as well as a preparation method and application of the grape wine. The grape wine is prepared from the following traditional Chinese materials, which are in homology of medicine and food, including medlar, pachyma cocos, peanut vines, sealwort, cinnamon, mulberry fruits and grapes. The grape wine has the health preservation efficacy of the grape wine and also has the health preservation drug efficacy of the traditional Chinese materials. According to the grape wine disclosed by the invention, the deficiency of the traditional health wine of poor taste is improved, and the strong and mellow taste of the grape wine is also kept. Proved by experiments, as the resveratrol content of the grape wine is obviously higher than that of the traditional grape wine, the grape wine is good in quality. The grape wine accords with the requirements of compatibility of the traditional Chinese materials, does not have toxic and side effects, achieves the purposes of balancing and tonifying yin and yang, is suitable for both males and females, is capable of gently tonifying kidney, aiding liver and the kidney, invigorating blood and essence and strengthening bones and muscles and has the obvious efficacies of tonifying yang, improving sexuality, resisting fatigue and ageing, strengthening immunity, softening blood vessels, whitening face, keeping facial appearance, delaying ageing and the like.

The invention relates to the field of winemaking, particularly to a production process of a tea flavor type liquor. The production process specifically includes the steps of mixing and steaming sorghum, rice and glutinous rice, cooling down the mixture, adding in yeast, mixing with tea leaching solution, performing fermentation storage, distilling, aging and blending operations and the like. The tea flavor type liquor obtained through the production process is rich in tea flavor and soft and sweet in taste.

The invention discloses a liquid complex enzyme for use in brewing red wine, which is prepared by blending three basic enzymes, which are acidic pectinase, acidic cellulose and beta-glucuroide, in a ratio, wherein the pectinase A and the cellulose A are mixed in a ratio of 1:1-4 and stirred uniformly to prepare two-enzyme mixed solution first; and then the beta-glucuroide is added in an amount of10 to 50 microliters of the beta-glucuroide per milliliter of enzyme solution to prepare the liquid complex enzyme. The invention also provides a method for using the liquid complex enzyme in the production of red wine. The cellulose, hemicellulase and pectinase in the liquid complex enzyme coordinate and promote mutually in a red wine production process, so a good clear and release effect is achieved, the color of the wine is improved, and the fragrance of the wine is increased.

The invention relates to the field of wine brewing, in particular to dry red wine capable of maintaining beauty and a brewing method thereof. The method includes: using mature Cabernet sauvignon, dried sweet osmanthus, dried lemon peel, clove, ginger and the like to brew the dry red wine capable of maintaining beauty, to be more specific, using purple black Cabernet sauvignon with medium-density fruit and grass flavor as the raw material of the wine, removing stems, soaking, airing, crushing, barreling and feeding sulfur dioxide, performing primary fermentation, performing secondary fermentation, clarifying, distilling, and barreling and aging to obtain the dry red wine capable of maintaining beauty. The dry red wine capable of maintaining beauty has the advantages that the dried sweet osmanthus and the dried lemon peel are used to increase the acidity and fragrance of the Cabernet sauvignon; the clove and the ginger are added to increase the thickness and structure of the wine. The brewing method is simple in flow, the Cabernet sauvignon, the dried sweet osmanthus and dried lemon peel are fully utilized to brew the dry red wine, and the beauty maintaining effect is intensified.

The invention discloses a method for brewing rice scented wine. The method comprises the following steps of: selecting material, soaking, cleaning, controlling rice, cooking, drying, adding koji, first fermentation, secondly adding koji, secondary fermentation and tertiary fermentation. The method for brewing the rice scented wine applies traditional artisanal winemaking process and carries out tertiary fermentation on the basis of the steps of dosing, cooking, mixing, fermentation, distillation, and cellaring. The prepared rice scented wine has a rich aroma and has a good health-care effect after drinking, and after prepared rice scented wine is drunk, the prepared rice scented wine does not dry out, does not make a drinker feel dizzy, and sobers up quickly. Compared with traditional simple techniques, both taste and nutrition of the prepared rice scented wine are greatly improved, and the prepared rice scented wine has a broad market and vast economic benefits. According to the method for brewing the rice scented wine, rice mixed with one or more of millet, yellow rice, basmati rice, and rice is selected as raw material rice, the prepared rice scented wine is clear and transparent in color, full-bodied and mellow in taste. The nutrients of the raw material rice are greatly retained, and consumer diversified needs for alcoholic foods are satisfied.

The invention relates to the field of winemaking equipment and provides a winemaking machine and a control system thereof. The winemaking machine mainly comprises a first drum, a second drum and a pumping component. The first drum is provided with a first storage cavity, the second drum is provided with a second storage cavity, and the first storage cavity and the second storage cavity are communicated mutually through the pumping component. Liquid in a winemaking process can be repeatedly stored in the first storage cavity or the second storage cavity through the pumping component. By winemaking with the pumping component for communication of the two drums, compared with a traditional home winemaking process, the winemaking machine has advantages that quantity of equipment can be sharplydecreased, high physical output in a winemaking process is avoided, and the sanitation level is raised. The control system of the winemaking machine mainly comprises a controller, a first temperaturesensor, a second temperature sensor and a liquid level sensor. In different winemaking steps, specific control behaviors of the controller are different, and accordingly the intelligent degree of thewinemaking machine is greatly increased, and convenience in winemaking is provided for users.

The invention relates to a preparation method of grape skin superfine powder with a coffee aroma. The preparation method comprises the steps that wet grape skin is freeze-dried, coarsely smashed and then ground and smashed step by step to obtain the grape skin superfine powder with the coffee aroma. The obtained grape skin superfine powder can be used as a solid beverage to be directly and instantly drunk with hot water, and the beverage is ruddy in color and luster, has the bitter aroma of coffee and the aroma of grape fruits, is rich in nutrition, and has the healthcare functions of losing weight, reducing blood fat and cholesterol, protecting blood vessels and the like. In addition, the preparation method is simple and safe, and an efficient reutilization method is provided for grape skin waste residues generated in the wine brewing production process. Meanwhile, the invention relates to the solid grape skin beverage with the coffee aroma, and the healthy and delicious beverage is provided for people.

The subject matter described herein relates to a device and method for estimating the alcohol-by-volume (ABV) of a liquid inside a fermentation or distillation vessel, without opening the vessel or requiring a liquid sample. Other properties of the liquid may also be estimated using this method, by including additional sensors in the device. This method has particular, but not exclusive, application in the home brew, microbrew, home and small batch winemaking, and small-batch distillery industries.

The invention discloses a myrciaria cauliflora low-sugar biscuit and a making method thereof. The making method of the myrciaria cauliflora low-sugar biscuit includes: subjecting myrciaria cauliflora wine dregs to drying, smashing and screening, mixing the myrciaria cauliflora wine dregs with butter, xylitol, eggs, stevia rebaudianum powder, mint powder and low-gluten flour evenly, kneading to form a dough, shaping, and baking to obtain the myrciaria cauliflora low-sugar biscuit. Being obtained after myrciaria caulifloras are fermented to make red wine and then reutilized to make baijiu by distilling, the wine dregs are low in sugar content, the xylitol and the stevia rebaudianum powder are added to serve as sweetening agents, and accordingly the made biscuit is low in sugar content and suitable for diabetics. The myrciaria cauliflora low-sugar biscuit and the making method thereof has the advantages that the biscuit is made without addition of any pigment or food additive in the making process, is brown in color and rich in myrciaria cauliflora taste, milk flavor and a cooling taste of mint, a slight aroma of wine, specific sour and sweet flavors, looseness and softness in mouthfeel and sweetness and aroma in aftertaste are provided, health efficacies of oxidation resisting and blood sugar decrease assisting are achieved, and accordingly the biscuit is natural food suitable for people of all ages and the diabetics, and by-products obtained in the myrciaria cauliflora wine brewing process are turned into wealth.

The invention relates to the technical field of microorganisms and particularly relates to heat-resistant kluyveromyces thermotolerans and application thereof in winemaking. The kluyveromyces thermotolerans CVE-LT1 is preserved in China General Microbiological Culture Collection Center in January 8, 2018 with the deposit number of CGMCC No. 15161. The kluyveromyces thermotolerans CVE-LT1 can increase the lactic acid content of the wine, increase the acidity of the wine, improve the final aroma of the wine to a certain extent, and enhance the floral and fruity aroma of the wine. The kluyveromyces thermotolerans is suitable for the grape region with low acidity, can enhance the aroma quality of the wine and is especially suitable for Xinjiang region.

The invention discloses a method for producing natural wine-flavored spice by utilizing fermentation of winemaking by-products, and belongs to the technical field of food fermentation. The method mainly comprises two steps: step 1: fermenting and extracting fatty acids by using the winemaking by-products to obtain natural fatty acid wine-flavored spice; step 2: esterifying the fatty acids in fermentation broth in situ or esterifying the fatty acids in fermentation broth after purification to obtain natural fatty acid ester wine-flavored spice, wherein, the fatty acids are obtained by fermentation of microorganisms, and comprise at least one of acetic acid, lactic acid, butyric acid and hexanoic acid; esterification is carried out by firstly esterifying the fatty acids in the fermentation broth in situ and then extracting a product, or firstly extracting the fatty acids in the fermentation broth and then esterifying. The technology provided by the invention is green and safe, and the prepared product has natural fragrance.

A novel fermentation method uses a novel single stage horizontal cylindrical or partial cylindrical fermentor, larger in volume than the target volume of wine, which bounds the entire winemaking process. Fermentor has at least one opening for ingredient insert/removal, one-way venting gaseous closure, fermentor tilting prop, cavity space and bottling tap. Fermentor's cavity space and convex curvature underside provides for a fermentor rocking motion creating agitation and splashing for mixing the wine must and inducing ambient air/oxygen therein. A cavity space for fermentation foam expansion, heavier fermentation emitted CO₂ gas purges out the ambient air/oxygen then retains CO₂ gas providing a safe substantially oxygen free environment for a manually applied to the fermentor rocking motion creating agitation and splashing for mixing, degassing and resting the wine to clear in a safe substantially oxygen free environment until ready for direct bottling via bottling tap.

The invention belongs to the field of winemaking, and particularly provides a rice wheat koji for winemaking and a preparation process thereof. According to the preparation process, on the basis of the traditional cooked wheat koji, raw materials and microbial composition of the koji are changed, specifically, wheat and rice are adopted and mixed in a certain proportion as raw materials for the rice wheat koji, and aspergillus oryzae Su-16 and sake aspergillus oryzae (AOK 139) as inoculating microorganisms are adopted as inoculating microorganisms to prepare composite spore suspension and areused as koji inoculating microorganisms. Under the premise of the liquefaction enzyme activity and the saccharification enzyme activity of the rice wheat koji are equivalent to that of the traditionalcooked koji, the amount of the wheat used in the koji-making raw materials of the rice wheat koji is greatly reduced, thus the wine brewed with the rice wheat koji has a lower amino acid nitrogen content, lower chromaticity, less taste of wine soy sauce, comfortable mouthfeel and better color.

The invention belongs to the technical field of winemaking, and in particular relates to a new sugar-tolerant ethanol-resistant brewing yeast and application thereof. In view of the fact in the wine industry that higher sugar concentration or higher ethanol concentration inhibits yeast fermentation, a sugar-tolerant ethanol-resistant yeast is needed to increase the yield of ethanol. The inventionprovides a new strain of the sugar-tolerant ethanol-resistant brewing yeast, and the strain is preserved at the CGMCC with the preservation number of CGMCC No. 14069. The brewing yeast disclosed by the invention can tolerate 35% of sugar and 18% of ethanol, and is a new ethanol-producing yeast strain resistant to high concentration of sugar and high concentration of ethanol. The new valuable strain provided by the invention can effectively improve the utilization rate of raw materials for high-concentration sugar fermentation and improve the ethanol production ability, and has very high application value.

The invention discloses a grape wine brewing method with oak pieces. The grape wine brewing method comprises the following steps: I, preparing oak pieces from waste oak buckets after wine storage; II,preparing fruit pulp from fresh organic wine brewing grapes, pumping the fruit pulp into an alcohol fermentation tank, adding the oak pieces at an amount of each kilogram of the fruit pulp corresponding to 2.5g of the oak pieces, uniformly mixing with the fruit pulp, and performing temperature controlled fermentation; after fermentation is completed, standing for 10 days, filtering, and taking out the oak pieces; III, putting new organic grape wine obtained through fermentation into a newly purchased oak bucket which is cleaned and sterilized, soaking other oak pieces for 30 minutes with 75%alcohol, draining off the water, soaking by adding 3g of the alcohol per kilogram of grape wine, threading the oak pieces with a small line, suspending in the oak bucket, sealing the oak bucket, storing the oak bucket for 1.5 years or greater at a constant temperature and constant humidity without noise, taking out, and putting wine into bottles. Due to the adoption of the oak pieces, plateau organic grape wine can be stable in wine color, the fragrance of the wine can be improved, and the texture property of the wine can be improved.

The invention discloses an external member and a method for wine brewed by a household local method and belongs to the technical field of local wine brewing method. The external member is characterized by comprising a grape skin and seed filter (4), a grape skin squeezer (5), a grape skin crusher (6) and a grape juice extractor (7). The method is characterized by comprising the following steps: crushing grape seeds in the grape skin crusher (6); matching the grape skin squeezer (5) with a screen cylinder; allowing the grape skins and seeds to immerse in a fermentation container (3) in the grape skin and seed filter (4) so as to ferment; and transferring the fermented grape juice into a secondary fermentation container by utilizing the grape juice extractor (7) after the fermentation is ended. According to the external member for wine brewed by the household local method provided by the invention, the parts can be matched with one another and also can be independently used, the brewing efficiency and quality of the local method wine can be effectively improved, and the operation is convenient and sanitary.

The present invention relates to the technical field of winemaking and particularly relates to lotus seed wine and a processing technology thereof. The lotus seed wine is prepared by the following technology: the lotus seed wine is characterized by being prepared from the following raw materials in parts by weight: 1,000 parts of raw lotus seeds, 180 parts of chaff, 50 parts of medium temperaturelarge koji blocks, 50 parts of low temperature large koji blocks and 2 parts of small koji blocks. The lotus seed wine is characterized in that the raw materials are subjected to crushing material feeding and more ground powder feeding, the crushing and grinding are combined to ensure a certain wine production rate, and at the same time, mouthfeel of the wine reaches the best; and a first materialsteaming and a final material steaming both uses steaming in clear soup, eight rounds are steaming and distilling together, and a wine-making amount of the lotus seeds is greatly improved.

The invention discloses a flavored vinegar making process. The flavored vinegar making process comprises mixing, soaking and washing the raw materials of sticky rice, wheat, medlar and sea buckthorn inside a washed vat, then steaming the raw materials inside a steamer; preparing wine from the steamed rice, and mixing fruit wine into the prepared wine until wine mash is thoroughly fermented; performing starter propagation to obtain thoroughly fermented vinegar mash; clarifying the vinegar mash and the wine mash to obtain aged mash, sealing the aged mash inside vats for fermentation; decocting vinegar for seasoning, performing filtering, sterilization, clarification for 2-4 days and then storage and bottling. The flavored vinegar making process produces vinegar through the new raw materials,a mixture of wheat, medlar, sea buckthorn and sticky rice, and adds in the fruit wine for seasoning during a winemaking process, thereby avoiding existing production of single and poor-taste vinegar.