93 results about "Winery" patented technology

The invention discloses an anti-counterfeiting authentication method for famous wine, which comprises the following steps: (1), electronic tag manufacturing; (2), electronic tag authentication, wherein the electronic tag of a bottle of wine and the corresponding data are transmitted to an anti-counterfeiting authentication center for authentication when the bottle of wine is bottled in a winery; and (3), wine's authenticity verification, wherein the electronic tag read by a verifier, as a verification request, is sent to the anti-counterfeiting authentication center in an encryption manner, and in return, the anti-counterfeiting authentication center carries out verification and sends the result to the verifier. According to the invention, the electronic tag technology, the PKI technology, the Hash check technology and the time stamp technology are adopted for anti-counterfeiting information authentication of famous wine so as to ensure that the information is real and reliable; and the electronic tag is combined with the RFID technology and the encryption two-dimension code technology, which further ensures the reliability and convenience in anti-counterfeiting information verification of the famous wine.

The invention belongs to the technical field for ecological recycling of agricultural and sideline products, and particularly relates to a high-efficiency ecological recycling system of maize straw and the technological process. The maize straw is obtained from maize planting bases, and is crushed by a maize straw processing apparatus, and then is briquetted to prepare solid fuel or to provide to a winery for fermentation by yeast, so as to prepare wine and obtain ethanol fuel, lees and the produced maize, which are provided to a livestock and poultry farm for feeding livestock and poultry, the excrement of livestock and poultry is used in a fish farm and earthworm farm and put into a biogas generator, so as to provide clean gas fuel for the winery and life of people. Meat of livestock and poultry, eggs and fish are the organic foods in life of people, earthworm is used as feed of fish and poultry, the excrement of earthworm is returned to farmland, earthworm can loosen soil so as to improve the fertility of soil and the yield of maize. Thus, a benign ecological recycle system is formed, a circulating economical industrial chain of ecological agriculture is formed, and zero release is realised in the process of treating the maize straw. The invention fundamentally solves the problem of difficult market sale and greatly improves the net incomes of enterprises and farmers.

A method for cleaning used storage or processing liquid containers employing an aqueous solution of phosphoric acid, nitric acid and one or more surfactants, e.g., a detergent and/or wetting agent. Preferably, the aqueous cleaning solution has a total nitric acid content of 12 wt % or less. Complete cleaning can be achieved without using any caustic. The cleaning solution can be recycled repeatedly to clean multiple containers on numerous occasions over a period of time, e.g., several weeks.

The invention relates to a bio-fertilizer produced by fermenting steel slag, vinegar residue and weathered coal through microbes and a preparation method thereof. The bio-fertilizer comprises the following components in percentage by weight: 15 to 20 percent of steel slag, 5 to 73 percent of vinegar residue, 10 to 15 percent of weathered coal and 0.05 to 0.1 percent of microbes. The preparation method comprises the following steps: selecting the microbes; activating the microbes; performing first-stage and second-stage rocker expansion; mixing; fermenting; turning a pile; obtaining finished products; drying at low temperature; detecting; and metering and packaging. The steel slag, the vinegar residue and the weathered coal are subjected to high temperature fermentation by utilizing the microbes; metallic oxides in the steel slag and organic acid in the vinegar residual undergo neutralization reaction to generate an organic complex under the action of the weathered coal and the synergy of the microbes so as to improve the effectiveness of the fertilizer; and the method can be promoted and applied to innocent treatment for various industrial and agricultural wastes such as flyash in a power plant, vinasse in a winery, decoction dreg in a pharmaceutical factory, urban garbage and the like, can change the wastes into treasure, and protects the environment simultaneously.

Example methods, apparatuses, and systems (e.g., machines) are presented that track in real time shipping transactions in the logistics industry during freight transit. Graphical interfaces are also provided to show with varying degrees of detail and perspective of the progress of the shipments as they travel from one location to the next. Multiple types of users, including the shipper (e.g., a winery), receiver (e.g., a grocery store), broker (e.g., third party middle man helping to coordinate contacts with the parties) and carrier (e.g., truck or trucking company), are provided access to track the same shipment from a common graphical interface according to aspects of the present disclosure.

The invention discloses a RFID wine product all-round anti-fake monitoring method. The RFID wine product all-round anti-fake monitoring method comprises steps that a wine order of a winery is generated; wine product is checked according to the order, after check, the wine product is filled into wine barrels; the wine barrels fully filled with the wine product are respectively marked by an electronic label, and the information of the wine barrels is recorded; during an order warehouse outgoing and warehouse incoming process, the electronic labels are scanned to check whether the wine barrels are recorded; a customized allotting order or a store order ordered by an investor/a store are generated by a background management system, and store order information check is further carried out; after check pass, store order warehouse outgoing and store warehouse incoming operation is carried out, during the store order warehouse outgoing and store warehouse incoming process, electronic labels are scanned to confirm authenticity of wine barrels; if a barrel check result of the store order is true, warehouse incoming operation succeeds. Through the method, a food safety problem especially an improper wine product quality safety anti-fake monitoring problem in the prior art is solved, comprehensive monitoring is realized, food safety is guaranteed, and quality safety of the wind product is especially guaranteed.

A mechanical anti-swing bridge crane for transferring and cleaning distillers' grains in the field of special hoisting equipment for wineries comprises a cleaning device, a transferring tank and a bridge frame, the bridge frame comprises two main beams arranged side by side at intervals, and a middle trolley capable of moving and positioning along the main beams and two offset hanging trolleys are arranged between the two main beams and on the two outer sides of the two main beams respectively. The two deflected hanging trolleys are used for lifting the transfer tank, and the middle trolley lifts the cleaning device through a telescopic arm capable of vertically ascending and descending. The bridge crane is reasonable and simple in design, the stability and the positioning accuracy of all the devices in the moving process are improved, and the vinasse pool can be rapidly and cleanly cleaned.

The invention discloses novel environment-friendly highly-white material bottle glass. The novel environment-friendly highly-white material bottle glass contains, by weight, 72-75% of SiO2, 1.5%-2.5%of Al2O3, 8%-12% of CaO, 1%-3% of MgO, 12%-14% of (Na2O+K2O), 1%-3% of B2O3, 0.2%-1.0% of Li2O, 0.2%-1.0% of BaO, 0.1%-0.5% of CeO2 and a proper amount of a physical decolorizing agent. According to the novel environment-friendly highly-white material bottle glass, without increasing manufacturing cost, the mechanical strength and the chemical stability of the novel environment-friendly highly-white material bottle glass are improved through changing main raw material ratio and introduction of new substances, the problems that traditional highly-white material bottle glass is fragile and proneto sodium precipitation are solved, the requirement for high-speed canning of wineries is met, meanwhile, a clarifying agent free of fluorine, arsenic and antimony is used, and the requirements for environmental protection and food safety are met.

The invention discloses a formula of earthworm protein health care wine. The formula comprises the following raw materials in parts by weight: 21-25 parts of earthworm protein containing 65% of protein, 6-10 parts of rhizoma polygonati, 6-10 parts of fructus jujubae, 11-15 parts of wolfberry fruit, 11-15 parts of dried longan pulp, 6-10 parts of fructus crataegi, 6-10 parts of fructus rubi, 6-10 parts of honey and 3.3 parts of liquor. The invention also provides a production method of the earthworm protein health care wine. The production method comprises the following steps: weighing, cleaning, dicing, roasting and boiling, drying, grinding, sieving and cellaring. According to the formula and the production method provided by the invention, by adopting the earthworm protein, the rhizoma polygonati, the fructus jujubae, the wolfberry fruit, the dried longan pulp, the fructus crataegi, the fructus rubi and the honey as raw materials for making wine, the functions of reducing and relieving hypertension, strengthening the body and improving absorption of nutrients by stomach are realized; moreover, with a simple wine making process, the formula is suitable for home making as well as for large-scale production in winery.

The invention discloses sensing equipment capable of automatically adjusting wine brewing temperature. The equipment comprises a fermentation tank; a fermentation cavity is formed in the fermentationtank; a clutch cavity is formed in the upper wall in the fermentation cavity in a communicating manner; a clutch plate capable of sliding up and down is arranged in the clutch cavity; one part of thelower end of the clutch plate is positioned in the fermentation cavity; a clutch shaft is fixedly arranged on the upper end surface in the clutch plate; the upper end face of the clutch plate and theupper wall in the clutch cavity are jointly connected and fixedly provided with a clutch spring; and a first-stage driving plate cavity is formed in the right wall in the clutch cavity in a communicating manner. According to the invention, the temperature in the fermentation cavity is detected by stages through a mechanical structure, and corresponding refrigeration reactions are carried out according to the temperatures of different stages; a reliable, accurate and efficient temperature detection mode is provided for a brewery, and a modern refrigeration mode is provided. The equipment is clean, sanitary and low in corrosivity, a reliable solution is provided, and the operation and maintenance cost is low.

Attaining biological stability in wine has been a problem for winemakers for centuries. The main methods for preventing microbes from destroying wine have been the addition of chemicals such as sulphur dioxide and potassium sorbate and ultra filtration. These methods are less than satisfactory. Chemicals can only be used to a certain level before they affect the taste of the wine or cause allergy reactions in the drinker. Ultra filtration will remove the microbes but it also removes taste and body from the wine. Previous attempts at pasteurization of wine have been marginally successful because of the subsequent spoilage of the wine in less than optimum winery storage and less than total kill of the microbes. I have devised a method to eliminate these problems and have the wine ready to bottle in a pasteurized state, and designed the equipment to do this in the winery. The method consists of two elements which differ from previous attempts in two significant ways. First, I use enough heat and time to kill all microbes in the wine, and secondly I do it in the tank or barrel from which I intend to bottle the wine. In this way both the wine and the container holding the wine are sanitized.

The invention relates to a multifunctional combined type white spirit filtering machine. The multifunctional combined type white spirit filtering machine is manufactured by combining different filter mediums and can effectively solve the problems of lipid, peculiar smell and descending degree generated in the brewing process of white spirit, turbidity and gloss loss generated in the blending process, and flocs generated during low-temperature storage. The multifunctional combined type white spirit filtering machine can also change different filter mediums (materials) according to the wine quality of different wineries.

The invention discloses a brewing process of black grain secret fragrance type white wine in a small stone winery, and the process is characterized by comprising the following steps: opening the small stone winery to dig up fermented grains by layers; by taking black grains as raw materials and rice husks as auxiliary materials, blending after the fermented grains are dug out; steaming, distilling and gelatinizing; directly adding clean hot water at a temperature more than 70 DEG C in the gelatinized fermented grains before taking out fermented grains which is well gelatinized, and spreading the fermented grains added with hot water on an airing bed, and carrying out ventilation and airing; taking out the aired fermented grains, stacking and adding hot water at a temperature more than 70 DEG C for pulp sucking, adjusting the acidity to 12-22 degree A, cooling to 18-40 DEG C, and then adding distiller yeast; feeding in a pool and spreading at the bottom of the pool after bottom fermented grains are added with the yeast and evenly stirred, separating by steamed rice husks, feeding the fermented grains into the pool, sealing the top of the pool with 10cm mud, closing the periphery ofthe pool, covering a plastic membrane and tramping at the periphery; and fermenting for 25-60 days in the small stone winery. The brewed secret fragrance type white wine has unique flavor, is a special one in North faction, richer in nutrition and more beneficial to body health, and trace elements in black grains are better accordance with the life concept of people.

The invention relates to a shared winery business model, which comprises the following steps that: a winery holder constructs a shared winery service platform, and rents a winery pit with a reasonableprice through the service platform; the client signs a protocol with the wine cellar holder through the service platform and becomes a cellar owner after paying the corresponding lease fee; the winecellar holder establishes an independent account for each cellar owner; after the client becomes a cellar owner, raw materials, a brewer and the like are selected through the service platform according to own willingness, and operation is started after confirmation; after the cellar owner starts to operate, the wine cellar holder collects information of a series of brewing processes from raw material processing to material moistening in real time, and performs real-time rebroadcasting to the cellar owner through the Internet and/or the mobile phone APP according to the requirements of the cellar owner; or the cellar owner watches the cellar on site; and all raw wine harvested from the cellar is returned to all cellar owners in the cellar rental period. The business model of the invention can solve the problem of capital difficulty of non-listed enterprises, and meanwhile, the vast consumers can enjoy high-quality brewed wine with low price and high quality.

The invention belongs to the field of molecular biology, and relates to a method for identifying the purity of varieties and germplasm of conventional varieties of wine making glutinous sorghum. The method includes synthesizing specific marker primers on the basis of basic principles of genome simple sequence repeats (SSR) according to information provided by databases; amplifying and screening molecular marker sites by the aid of extracted DNA (deoxyribonucleic acid) of varieties of sorghum to ultimately obtain genome specific bands of varieties of the 'red tassel' wine making glutinous sorghum and the like. The method has the advantages that sampling analysis and statistics are carried out according to maps of the specific bands of the varieties of the sorghum, and accordingly the purity of germplasm of raw materials for wineries can be identified; the method is easy and convenient to implement and high in feasibility, and obvious effects can be realized by the method.

The invention discloses automatic fermenting and filtering equipment for making wine from grapes. The automatic fermenting and filtering equipment for making the wine from the grapes comprises a grape fermenting box and a secondary fermenting box, wherein a stainless steel mesh bag is arranged in an inner cavity of the grape fermenting box; the inner cavity of the grape fermenting box is communicated with the secondary fermenting box through a pipeline; a control valve is arranged at the middle part of the pipeline; a pressure limiting device is arranged on the left upper side of the grape fermenting box; the pressure limiting device comprises a valve outer cover, a valve head bulb body and a pressure release valve casing; the upper end of the pressure release valve casing is connected with a pressure limiting valve locking double-screw bolt in a running-through manner through a thread; the upper end of the pressure limiting valve locking double-screw bolt is fixedly connected with a regulating nut; a secondary filtering box is arranged at the upper part of an inner side of the secondary fermenting box. The equipment for making the wine from the grapes, which is provided by the invention, is simple in scheme, can automatically carry out filtration and pressure release, is simple to operate in a whole course, is good in the quality of made port wine, has a relatively good market prospect, and is not only suitable for use in a family, but also suitable for use in a winery.

The invention relates to a process for preparing chemical raw material gas or fuel gas by taking vinasse as a main raw material and utilizing a moving bed pure oxygen continuous gasification furnace, and belongs to the fields of environmental protection, biochemical engineering and gasification. The process comprises a vinasse storage and pretreatment method, an additive preparation method, a pulverized coal processing method, a stirring retting method, a rod making method, a drying method and a gasification method. Water gas can be used as raw material gas for chemical production after being subjected to dust removal, purification and the like, and is used for producing various chemical products. As the water gas has a higher heat value, the water gas can also be used as industrial or civil gas. Practice proves that a large amount of vinasse which is difficult to dispose in a winery can be turned into wealth, the residual value of the vinasse is improved, better economic benefits and environmental protection benefits can be obtained, and the method has a wide application prospect.

The invention discloses a GSM-based automatic brewing equipment cleaning and disinfecting system in winery. Since the GSM-based automatic brewing equipment cleaning and disinfecting system in winery primarily comprise control processing unit, incoming solenoid valve, relay control circuit, water level sensor, motor drive unit, motor, hairbrush, microorganism quantity detection unit, brewing equipment with drainage solenoid valve set at the bottom, and ultraviolet sterilization module, defects of unfulfilled cleaning, mass propagation of microorganisms in not up-to-standard wine brewed, waste of brewing resources and so on resulting from no harsh supervisory standard for brewing equipment cleaning in existing technology are overcome and the defect of not up-to-standard microorganism quantity resulting from error of machine measurement of microorganism quantity is prevented.

The invention discloses a water-sealed wine cylinder for wine production in a winery. The water-sealed wine cylinder comprises a sealing wine cylinder main body. The upper surface of the water-sealingwine cylinder is provided with a hopper pot. The bottom of the hopper pot is provided with a thread sealing buckle. The bottom of the thread sealing buckle is provided with a current limiting device.The bottom of the current limiting device is provided with a central stirring shaft roller. The bottom of the central stirring shaft roller is provided with a gas collecting plate. A gas filling chamber is arranged outside the gas collecting plate. The bottom of the gas filling chamber is provided with a linkage bearing. The bottom of the linkage bearing is provided with a slag filter net. The bottom of the slag filter net is provided with a water sealing mechanism. The bottom of the water sealing mechanism is provided with a pressure control valve. The bottom of the pressure control valve isprovided with a discharge mechanism. A current limiting liquid outlet pipe is arranged in the right side of the discharge mechanism. A non-slip bottom support is arranged on the bottom of a support foot. The water-sealing wine cylinder has a simple structure and a practical function, and can meet the practical demand of the wine production industry for the water-sealing wine cylinder.

The present invention claims a method for managing, building and presenting wine lists to people in restaurants, hotels, wineries and homes through tablet or mobile phones. The information about the wines is saved in a central server accessed via internet with information directly by the wine producers and wineries. The user that manages the wine list configures the wine list through the web portal and then synchronizes the wine list configuration with a tablet or mobile device and saves that information locally in the device. The tablet or mobile device can present the wine list while being disconnected from the internet.

The invention discloses a comparison method and comparison system for aging of different wine storage containers. The comparison system comprises a closed space with a sealing door, wherein containers which are used for storing wine and are made of different materials are placed in the closed space, an environment adjusting box and a controller are arranged outside the closed space, an air circulation channel is arranged between the environment adjusting box and the closed space, a sealing unit is arranged at the top part of the closed space and comprises a sealing cover, an ultrasonic generator inserted into each container is arranged below the sealing cover, an air pump and a sampling pipe are arranged on at least one sealing cover of different containers, and an environment adjusting unit is arranged in the environment adjusting box. According to the comparison method and the comparison system for aging of different storage containers of the liquor, the optimal container for aging of the liquor is determined through aging comparison of different containers under the same environment condition, the optimal aging container can be selected by a winery conveniently, and compared with an unglazed pottery jar, the aging efficiency is high, and the aging effect is good.