46 results about "Yield (wine)" patented technology

The invention relates to the technical field of wine brewing, and discloses a bamboo leaf powder added distilled liquor and a preparation method thereof, and the distilled liquor is prepared from 75-85 parts of grain powder and 15-25 parts of enzyme-deactivated bamboo leaf powder. The preparation method comprises the following steps: mixing the raw materials to obtain a dry mixture; adding a compound enzyme preparation containing cellulase and pectinase, preserving heat at 50-55 DEG C, performing enzymolysis and moistening, destroying a fiber structure and converting fermentable sugar; cooking the moistened material, and adding a saccharifying enzyme for saccharifying; primary fermentation is performed at 28-32 DEG C, and then secondary fermentation is performed at 22-25 DEG C; during distillation, foreshot with the expected wine yield of 1.5%-2.0% is intercepted and abandoned to remove methanol, fractions with the volume of 50% or above are collected to obtain raw wine, and the wine is obtained through ageing. The raw material utilization rate and the wine yield are improved through enzymolysis, the methanol content is controlled through temperature-variable fermentation and precise cut distillation, the raw and green taste of bamboo leaves is eliminated, and the finished wine has the unique composite style of bamboo fragrance and grain fragrance.

The invention discloses a modifier for reducing wine grape soil obstacles and a preparation method and application thereof, and belongs to the technical field of soil improvement. According to the invention, the specific complex microbial inoculant composed of bacillus subtilis, bacillus licheniformis and trichoderma harzianum is adopted to ferment the grape pomace, antibacterial substances and organic acids can be generated, and saline-alkaline obstacles of soil can be relieved; the fermentation product contains a large amount of bacillus subtilis, bacillus licheniformis and trichoderma harzianum, and can occupy the ecological niche of the root system through competition, optimize the rhizosphere environment and improve the biological enzyme activity of soil. Through the synergistic effect with the decomposed straw, the humic acid and the furfural residues, the rhizosphere microenvironment can be remarkably improved, decomposition and nutrient conversion of organic substances in soil are accelerated, the soil fertility is improved, root systems can better extend and absorb nutrients, plant growth is promoted, and the yield and quality of fruits are improved.

The utility model discloses a fruit wine distillation device. The fruit wine distillation device comprises a material steamer and a cooling tank, the material steamer comprises a lower-layer steamer, an upper-layer steamer and a steam guide pipe, the lower-layer steamer is of a jacket structure composed of an inner-layer steamer body and an outer-layer steamer body, and a material bearing silk screen is arranged at a top steamer opening of the inner-layer steamer body; the cooling tank comprises a heat exchange tank body and a cooling inner container, and the cooling inner container is communicated with the upper-layer steamer through a connecting pipe. The material steamer heats fruit materials, meanwhile, heat exchange and cooling are achieved through a double-layer structure of the cooling tank, the material steamer comprises an upper steamer body and a lower steamer body, the lower steamer body is of a jacket structure with an inner layer and an outer layer, rapid distillation is achieved, then the production efficiency of the fruit wine is improved, the temperature controllability is improved, alcohol extraction is more sufficient through uniform heating, and the fruit wine quality is improved. According to the method, the wine yield is improved, damage to aroma substances is avoided, the flavor of the fruit wine is guaranteed, and due to the stability of the temperature and the distillation process, the product quality is more stable.

The invention relates to a rhodotorula mucilaginosa strain and a yellow wine co-fermentation process thereof, and belongs to the technical field of fermentation engineering and strains. The invention provides the rhodotorula mucilaginosa with the fermentation characteristics of low temperature resistance, acid resistance, high yield of beta-glucosidase and aroma production, sequential inoculation is adopted, the rhodotorula mucilaginosa H04 is firstly inoculated for fermentation for two days, then the saccharomyces cerevisiae is inoculated, and the yellow wine co-fermentation is carried out by an equal-proportion 20 DEG C low-temperature fermentation process. The yellow rice wine meeting national standard requirements of yellow rice wine can be obtained after 20 days of fermentation, and the volatile flavor type, content, taste and aroma sensory quality of the yellow rice wine after fermentation are improved.

The method comprises the following steps: S1, identifying fermented grains, namely carrying out sensory identification on fermented maturely highland barley fermented grains, judging the color, aroma and fermentation state of the fermented grains, and removing mildewed or polluted fermented grains; step S2, distilling and removing foreshot, namely putting qualified fermented grains into a distillation retort, controlling steam pressure for distilling, firstly, removing 2kg foreshot, and independently storing; the invention relates to the technical field of wine brewing, and the method is accurate in grading: the accuracy rate of the grade of raw wine is improved by more than 30% through hawthorn differentiation treatment and quantitative index control; the quality is stable: the physicochemical index variation coefficients of the No.1 to No.4 raw wines are all less than 5%, and the sensory style consistency is obviously improved; pilot test data shows that the method improves the yield of high-quality wine by 8-10%, and can be directly applied to large-scale production; the method is designed according to the technological characteristics of'three times of cleaning 'of the highland barley wine, and the problem that a traditional method is poor in adaptability to multi-hawthorn fermented grains is solved.

The utility model relates to the technical field of sealing devices of wine brewing fermentation containers, and provides a novel pit cover capable of ascending and descending along with materials in a pit. Comprising a cellar cover body, and the cellar cover body is provided with a cellar cover top plate, a first cellar cover side plate and a second cellar cover side plate which are arranged in an arc shape; wherein the first cellar cover side plate and the second cellar cover side plate are obliquely arranged towards the cellar cover top plate; a vertical plate is arranged below the cellar cover body, and the vertical plate is formed by vertical extension of the cellar cover top plate, the first cellar cover side plate and the second cellar cover side plate; a sealing square pipe is welded to the outer side of the vertical plate in an attached mode. The pit cover has the beneficial effects that when the pit cover is used, along with the addition or reduction of materials in the pit, when the pit cover body is placed on the fermentation materials again, the position of the pit cover in the pit rises or falls along with the increase or reduction of the materials, so that the sealing effect of the fermentation environment of the pit is effectively improved, and the yield and the quality of base liquor are ensured.

The invention discloses a brewing method of fen-flavor liquor, and belongs to the technical field of liquor brewing.According to the technical scheme, the brewing method of the fen-flavor liquor is characterized by comprising the following steps that S1, sorghum is treated; s2, adding hot water into the sorghum, uniformly stirring, and stacking; s3, carrying out large-steam rice grain steaming on the rice grain moistened sorghum; s4, adding cold water into the steamed material, and uniformly stirring and mixing; s5, uniformly stirring and mixing the yeast powder and the sorghum to obtain a haw material; s6, fermenting in a cylinder, and taking out a large-hawthorn fermented material; s7, uniformly stirring and mixing the hawthorn fermented material and auxiliary materials, and distilling to obtain hawthorn wine; s8, adding water into the fermented grains distilled in the step S7, spreading for cooling, adding yeast powder to obtain secondary hawthorn materials, adding after-run into each jar after the secondary hawthorn materials are put into the jars, and sealing and fermenting; and S9, uniformly stirring and mixing the secondary hawthorn fermented material and the steamed auxiliary materials, distilling to obtain secondary hawthorn wine, and storing the secondary hawthorn wine. By adopting the brewing method, the wine yield of the fen-flavor white wine is increased, and meanwhile, the mellow and sweet taste of the wine body is also increased.

The invention belongs to the technical field of wine brewing, and particularly relates to application of a Papiliotrema lauretii strain in wine brewing, the Papiliotrema lauretii strain is YTS1, the preservation number is CGMCC NO.34923, and the Papiliotrema lauretii strain is preserved in the China General Microbiological Culture Collection Center on June 17, 2025. The invention further discloses a preparation method of the Papiliotrema lauretii strain. The YTS1 + RC212 fermentation mode has positive influence on the variety and content of aroma substances, alcoholic strength, other flavor related physicochemical indexes and fermentation metabolism byproducts of the wine. The YTS1 + RC212 fermentation mode not only improves the yield of glycerol, but also decomposes malic acid and generates lactic acid, improves the fermentation efficiency of the wine, and has the advantage of comprehensively improving the overall flavor quality of the wine.

The invention provides a solid wine fermented grain separate steaming yield increasing and impurity reducing technology, and belongs to the technical field of wine brewing, the solid wine fermented grain separate steaming yield increasing and impurity reducing technology comprises the following steps: 1, crushing grains; step 2, grain moistening; step 3, steaming the grains; step 4, adding yeast and stirring; step 5, fermenting; and 6, steaming the wine. According to the method, a fermented grain steaming method is adopted, so that the quantity of carbon chains of starch cracked into shorter carbon chain molecules with different lengths under the action of excessive heat can be reduced, the quantity of the carbon chains converted into glucose in the starch saccharification process is increased, impurities generated by hydrolysis saccharification are reduced, and the wine yield and the wine quality are correspondingly improved; meanwhile, waste of grain resources can be reduced, and social and economic benefits are greatly improved.

The invention discloses a Chinese yeast based on a temperature control program and a preparation method thereof, and belongs to the technical field of Chinese yeast brewing. According to the Chinese yeast fermentation process obtained through response surface method optimization (verification is carried out by taking dregs vinegar as an example), the yield of key products is remarkably increased, and a standardized temperature control program is introduced; reliable process basis and theoretical basis are provided for transformation and upgrading of various traditional fermented products including dregs vinegar, table vinegar, yellow wine and the like from traditional workshop type production to standardization and industrialization.

The invention relates to pneumatic-based wine grape double-side synchronous full-cluster harvesting equipment and a positioning yield measurement control method. The pneumatic-based wine grape double-side synchronous full-cluster harvesting equipment comprises a chassis device, a harvesting device and a fan device, according to the equipment, negative pressure airflow is provided through the fan device, the picking units symmetrically arranged on the two sides of the harvesting device are utilized, adsorption, cutting, conveying and collection of clusters on the two sides of a grape row are synchronously completed, and full-cluster harvesting is achieved. According to the method and equipment, a navigation positioning module and a visual identification module are integrated, and autonomous navigation and yield distribution monitoring are achieved; through cooperation of the visual identification module and the mechanical arm, intelligent identification and positioning control of clusters are completed. By means of a wind speed monitoring and adjusting mechanism, self-adaptive adjustment of the conveying wind speed is achieved; through cooperation of the gap detection mechanism and the lifting mechanism, the operation height of the harvesting device is automatically adjusted. The invention provides an integrated solution for mechanical harvesting of wine grapes.

The utility model relates to the technical field of wine bottle conveying, and discloses a high-stability wine bottle righting device which comprises a wine bottle conveying table, supporting foot stools are fixedly connected to the four sides of the bottom end of the wine bottle conveying table, and a fixing plate is fixedly connected to the outer wall of the front end of the wine bottle conveying table. A first electric push rod is fixedly connected to the rear end of the inner wall of the wine bottle conveying table, a righting plate is connected to the driving end of the first electric push rod through a correcting assembly, a second electric push rod is fixedly connected to the rear end of the fixing plate, and a slope plate is fixedly connected to the driving end of the second electric push rod; the rear end of the slope plate is connected with an inner groove plate through a righting assembly, and the rear end of the wine bottle conveying table is fixedly connected with a sliding groove block. According to the utility model, the efficiency and the yield of a production line are improved, the loss and the waste caused by lodging of the wine bottles are reduced, the production cost is reduced, excessive friction or collision to the wine bottles is avoided, the damage to the bottle bodies is reduced, and the completeness of the wine bottles is ensured.

The utility model provides a pit with a stainless steel cover. The pit comprises a pit body with an opening in the top; the cellar sealing cover covers the opening; the one-way exhaust valve penetrates through the cellar sealing cover, is communicated to the interior of the cellar body and comprises an air inlet pipe, one end of the air inlet pipe penetrates through and is fixed to the cellar sealing cover, and a flaring section is formed at the other end of the air inlet pipe; the diameter of the exhaust pipe is larger than that of the air inlet pipe, and one end of the exhaust pipe is connected with the larger-diameter end of the flaring section; the diameter of the floating ball is larger than that of the air inlet pipe and smaller than that of the air outlet pipe. The floating ball is located at the closed position and abuts against the flaring section, so that a sealed environment is formed in the cellar body, when the floating ball ascends, the gas channel is opened, and automatic exhaust of the stainless steel cover cellar is achieved. The problems of wrong exhausting, missing exhausting and the like possibly caused by manual exhausting are avoided, meanwhile, exhausting of the stainless steel cover cellar is more flexible in an automatic exhausting mode, and finally the stability of the liquor quality and the liquor rate is ensured.

The invention relates to the technical field of sorghum variety breeding, and discloses a sorghum variety breeding method for wine brewing, which comprises the following steps: determining quality, yield, resistance and adaptability targets, collecting and innovating sorghum germplasm through traditional and modern breeding technologies according to the targets, and producing new strain materials matched with the targets; performing agronomic character and basic physicochemical index evaluation on the new strain material, screening out standard strains, and performing metabonomics analysis and differential metabolite screening through UPLC-MS / MS to obtain candidate strains; carrying out regional and production tests on the screened candidate strains in multiple ecological regions to verify the yielding ability, the yield stability and the stress resistance of the candidate strains, and then carrying out accurate quality reinspection and Maotai-flavor liquor small-scale test brewing on the ecological adaptive strains to obtain the high-quality sorghum strain for special liquor. The method effectively solves the problems of aggravated plant diseases and insect pests, hybrid and degeneration of varieties, reduction of high yield performance and deterioration of quality caused by long-term single planting of mainstream varieties and lack of systematic purification and rejuvenation in the current production of the sorghum for wine.

The invention belongs to the technical field of food brewing, and particularly relates to a method for improving the semi-solid state fermentation distillation efficiency of red date wine and application of the method. The defoaming agent composition prepared by compounding polydimethylsiloxane, polyoxypropylene oxyethylene glyceryl ether, sorbitan monooleate, 1, 2-propylene glycol and other components is used in the semi-solid fermentation distillation process of the red date wine, the generation of foam in the distillation process is inhibited from the source, the generated foam can be quickly eliminated, and the effect of improving the quality of the red date wine is achieved. The problem of foam channeling in red date wine distillation is thoroughly solved, and under the same steam pressure and time, the distillation time can be shortened by 25%-40%, and the wine yield is increased by 6%-11.11%.

The invention discloses function strengthening yeast for brewing Luzhou-flavor liquor, application and a method. The function strengthening yeast is formed by mixing rhizopus mouldy bran, yeast mouldy bran and compound distiller's yeast. The rhizopus mouldy bran is prepared from rhizopus strains with the saccharifying power not lower than 1200 U / g; the yeast mouldy bran is prepared from a saccharomyces cerevisiae strain with the ethanol conversion rate of not less than 48% and the alcohol tolerance of not less than 12% vol. The compound vinasse yeast is prepared by taking the retort-out mother tank as a raw material, adding raw material bran, culturing and fermenting, and air-drying new microbial blocks formed on the surface layer of the vinasse heap. According to the method, strains with efficient and synergistic effects and specific performance are bred to prepare mouldy bran, the mouldy bran is scientifically matched with compound distiller's yeast rich in flavor precursor substances to form compound function strengthened yeast with complementary advantages, the strengthened yeast (compound bacterial system) is used as a saccharification fermentation agent, a two-stage fermentation mode of producing wine in a stone cellar and producing aroma in a mud cellar is innovatively adopted, the fermentation period is shortened, and the production cost is reduced. The wine yield and the proportion of high-quality wine are improved.

The invention relates to the field of wine brewing, in particular to a microbial symbiont-based wine brewing method, which comprises the following steps: preparing a functional symbiont containing specific acid-resistant archaea and high-yield enzyme yeast, and layering and inoculating the functional symbiont into a pretreated raw material mixture according to a predetermined inoculum size, in the fermentation process, the temperature, the ventilation capacity and the pH value are dynamically regulated and controlled according to detection indexes, and finally, an intelligent enzymolysis-ultrasonic coupling aging process is carried out on the base liquor, and specific steps and parameters of symbiont preparation, raw material pretreatment, aging processes and the like are involved. The technical effects of effectively inhibiting the lactic acid bacteria, improving the saccharifying enzyme activity, accurately regulating and controlling the fermentation process, improving the flavor and quality of the wine, accelerating the aging process of the wine and the like are achieved.

The invention discloses a brewing process of fen-flavor liquor more suitable for being used as base liquor of health-care liquor, which is characterized in that through three improvements of a grain crushing, grain moistening and cooking process, functional bacterial liquid adding in a pool and short-time fermentation, flavor components such as acid ester in the fen-flavor liquor are further reduced, and defective components are further reduced; meanwhile, the wine rate is not influenced, and the wine body is clearer than the wine body prepared by the original process. The method can effectively reduce the content of total acids and total esters and defective components such as fusel oil in the raw wine, and has important significance for improving the quality of the base wine of the health-care wine.

The invention belongs to the technical field of wine grape planting and remote sensing monitoring, and discloses a wine grape maturity monitoring and grading picking method based on multispectral remote sensing, which comprises the following steps: collecting grape samples in a vineyard, and measuring maturity physicochemical indexes to obtain ground true value data; obtaining vineyard multispectral image data through a multispectral sensor carried by an unmanned aerial vehicle; establishing a physicochemical index prediction model based on the data; processing images of the whole park by using the model to generate a maturity spatial distribution prediction map; and dividing at least two picking grade regions and guiding regional picking. The method breaks through the limitation of traditional experience judgment, improves the accuracy and comprehensiveness of maturity monitoring, achieves graded harvesting and brewing, improves the yield and quality of high-end wine, improves the picking efficiency, reduces the cost, is suitable for large-scale planting, and has a certain popularization value.

The invention relates to a method for increasing the content of synanthrin in jerusalem artichoke based on a solid-state fermentation technology. The fermented jerusalem artichoke product is obtained through the steps of cleaning and slicing fresh jerusalem artichoke, air-drying, spraying wine, adding salt, uniformly stirring, filling into a pottery jar, compacting and sealing an opening of the jar, fermenting and the like. According to the technology for increasing the content of the synanthrin in the jerusalem artichoke based on the solid state fermentation, the production cost and the process complexity are remarkably reduced, and the yield of the synanthrin is increased. The method for increasing the synanthrin content is simple in used equipment, low in energy consumption, green and environment-friendly in the whole process and low in environmental load, the obtained product is flexible and controllable in form, and the industrial application scene of the jerusalem artichoke synanthrin can be greatly expanded.

The invention provides rhizoma polygonati arrack and a preparation method thereof, and particularly belongs to the technical field of baijiu brewing. The rhizoma polygonati earth arrack is prepared from the following raw materials: cereal raw materials, rhizoma polygonati, fructus lycii, fructus rosae laevigatae, radix angelicae sinensis, rhizoma atractylodis macrocephalae, pitted red dates, distiller's yeast and water containing mineral substances. The cereal raw material is sorghum, unhulled rice or rice; the distiller's yeast comprises malt, leaven, asarum, medicated leaven, flaccid knotweed herb powder and honeysuckle vine powder. The rhizoma polygonati earth arrack disclosed by the invention has composite fragrance, not only has mellow sauce fragrance of cereal raw materials, but also has unique honey fragrance and medicine fragrance generated after traditional Chinese medicinal materials such as rhizoma polygonati are elaborately processed and fermented, and all the fragrances are coordinated; the wine is soft and sweet in taste, mellow in body, long in aftertaste and free of irritation and bitterness of medicinal materials. The fermentation efficiency is high, and the wine yield and the wine quality are ensured.

The utility model provides a fruit wine processing and mixing device, which relates to the technical field of fruit wine production equipment, and comprises a mixing box body, a blanking pipe arranged at the top of the mixing box body, an arc-shaped filter plate arranged in the mixing box body, a charging hole formed in the bottom of the mixing box body, and a quantity control assembly arranged in the blanking pipe and used for controlling the feeding flow of raw materials, the quantity control assembly comprises a baffle, a control rod and a moving block, the rolling assembly is arranged at the top of the arc-shaped filter plate and used for rolling residual pomace and improving the utilization rate of raw materials, and the rolling assembly comprises the arc-shaped filter plate, a rolling roller and a fixing block. According to the fruit wine processing and mixing device, the flow speed of various raw materials during discharging can be controlled through the quantity control assembly, the quality and taste of fruit wine are improved, pomace can be rolled through the rolling assembly, the utilization rate of the raw materials is increased, and the yield of the fruit wine is increased.

The invention discloses a rhizopus delbrueckii MQG50203 strain and an application thereof. The strain is a strain MQG50203, is classified and named as Rhizopus deelemar, and is preserved in the China Center for Type Culture Collection in Wuhan, the preservation time is September 25, 2025, and the preservation number is CCTCC NO: M 20252119. The rhizopus delbrueckii MQG50203 can produce pleasant fruit fragrance, and has relatively high ester production capacity and starch hydrolysis activity; when the strain is applied to preparation of white koji and production of red koji wine, the brewed wine yield can be remarkably improved, the flavor of a wine body is enriched, and the strain is an excellent local characteristic strain.

The invention discloses a Maotai-flavor liquor production process, which belongs to the technical field of liquor brewing, and comprises the following processes: koji making, sorghum pretreatment, diastatic fermentation, distillation and ageing: selected wheat moistened grains are crushed, water is added to prepare koji blocks, the koji blocks are fermented for later use, and doors and windows are opened to ventilate and supplement external environmental microorganisms during koji turning; the method comprises the following steps: selecting sorghum, soaking in hot water to remove pectin, cooking in cooking equipment until the sorghum is well cooked, mixing with a koji block, adding Q303 rhizopus koji and millet koji, uniformly mixing, increasing the quantity and types of environmental microorganisms, carrying out aerobic stacking saccharification fermentation for 2-4 days, carrying out anaerobic fermentation in a fermentation tank for 30 days, distilling by adopting distillation equipment, and then loading base liquor into a pottery jar for ageing for 1-3 years; through the process, the wine yield can be improved, and the flavor quality is improved.

According to the production process and the quality control method of the solid-state-method Daqu Fen-flavor mung bean liquor, key process parameters such as raw material pretreatment, grain steaming, inoculation and bacterium cultivation, fermentation in a cellar, distillation and the like are scientifically controlled, and the problem of particularity of mung beans serving as liquor making raw materials is solved. According to the method, low-temperature presoaking (15-25 DEG C) is adopted for 15 hours, the water suffocating time is determined according to the mung bean variety (the mung beans in northeast China are 15 minutes, and the other mung beans are 10-20 minutes), the koji consumption is 5-8%, the cellar entering temperature is 20-22 DEG C in a cold season, the cellar entering temperature is 25-28 DEG C in a hot season, the fermentation period is 18-20 days, the wine flowing temperature is lower than 20 DEG C and lower than or equal to 23 DEG C, the wine flowing temperature is higher than 20 DEG C and lower than or equal to 28 DEG C, and the wine flowing speed is 2.8-3.2 jin / min. According to the method disclosed by the invention, the retention rate of flavonoid substances is greater than or equal to 85%, the liquor yield is improved to 48-52%, the fermentation period is shortened by 40%, the quality and yield of the mung bean liquor are remarkably improved, and a technical support is provided for industrialization of the mung bean liquor.

The application provides a preparation method of fermented woodnag grape juice and belongs to the field of microbial engineering and fermentation. The preparation method comprises the following steps: beating and enzymolysis of woodnag grapes, fermentation of supernatant 1, and obtaining fermented woodnag grape juice. According to the characteristics of woodnag grapes and the functional requirements of the product, a combination of lactic acid bacteria strains with high yield of extracellular polysaccharide and strong antioxidant and cholesterol-lowering functions is screened, so that the yield of extracellular polysaccharide of the fermentation product is significantly improved, the antioxidant capacity is improved, and the content of bioactive substances is also improved, so that the synergistic nutritional advantages of woodnag grapes and lactic acid bacteria are fully exerted.

The invention provides saccharomycetes with low fusel oil yield and high alcohol yield as well as a screening method and application of the saccharomycetes, and belongs to the field of wine brewing. The saccharomycetes are Kazachstania humilis HHL-004, the preservation number is CCTCC (China Center for Type Culture Collection) NO: M 2025523, the preservation address is China Center for Type Culture Collection, and the preservation time is 2025-03-18. When a solid-state fermentation method is adopted for brewing, the total fusel oil content is only smaller than or equal to 1.6 g / L, irritant substances in a wine body can be effectively reduced, and the drinking experience is improved; meanwhile, under the same solid-state fermentation process, the wine yield of the strain is greater than or equal to 51.0%, relatively high ethanol production capacity is embodied, and fusel oil reduction effect and wine brewing economy are both considered; in addition, the strain has excellent high-sugar resistance and high-alcohol resistance, and can be adapted to a high-sugar and high-alcohol fermentation environment in a white spirit brewing process.

The utility model belongs to the technical field of wine brewing equipment, and particularly discloses an automatic screening device for vinasse, which comprises a rack, at least two hoppers, a screen and a power component, the hoppers are longitudinally arranged in the rack in a stacked mode at certain intervals and used for containing vinasse. The screens are arranged at the bottoms of the hoppers, are matched with the hoppers in number and are used for scattering and outputting the vinasse in the hoppers; the power assemblies are arranged on the screens, matched with the screens in number and used for driving the screens to reciprocate in the horizontal direction so as to scatter vinasse in the hopper. Compared with a scattering assembly in the prior art, the independent scattering device is used for scattering caked vinasse after distillation and before fermentation in a cellar, the scattering efficiency is higher, the scattering degree is higher, the vinasse cannot be damaged in the scattering process, the integrity of the vinasse is guaranteed, and the vinasse can be recycled. Therefore, the normal fermentation of the vinasse in the cellar is ensured, and the subsequent wine yield is improved.

The present application belongs to the field of genetic engineering and microbial fermentation technology, and particularly relates to a construction method of a high-glycerol yeast strain and application thereof. The present application precisely predicts a key active site I184 of glycerol-3-phosphate dehydrogenase by a strategy combining rational design and scarless editing, and realizes site-specific scarless mutation of I184L in an industrial Saccharomyces cerevisiae by using CRISPR-Cas9 technology and homologous recombination, and successfully constructs an engineering strain G410-M184 strain. In grape juice fermentation, the glycerol yield of the mutant strain is significantly improved by about 45%-51% compared with the original strain. At the same time, the basic fermentation performance, growth rate and aroma spectrum of the strain are not adversely affected, and the excellent fermentation characteristics are completely retained. Therefore, the high-glycerol yeast strain constructed by the present application is particularly suitable for the brewing of grape wine and other fruit wine, can effectively enhance the roundness and fullness of the product, improve the quality, and has important industrial application value.

The invention belongs to the technical field of white spirit brewing, and particularly relates to a process for producing white spirit by a solid-state fermentation method in a wooden cellar, which comprises the following steps: selecting a cellar body made of natural hard wood, filling raw materials into the cellar body, keeping a sealed state, carrying out saccharification reaction, synchronously cooling and adjusting, adding brewing water, and uniformly stirring. Yellow water generated by a wine base can be downwards collected to a yellow water collection area at the bottom of the cellar body through a ventilation net, the yellow water collected at the bottom is upwards backwashed to a wine base layer through a branch air pipe, wine base fermentation is basically completed, the yellow water is completely discharged, the wine base in a dry state is discharged into distillation equipment, distillation operation is carried out, and white wine is extracted. By designing a wooden fermentation cellar structure and a technological process, the integrated operation of saccharification and fermentation is realized, the mixed fermentation process of yellow water and a wine blank is optimized, the utilization efficiency of the yellow water is improved, the fermentation temperature is stabilized by utilizing the advantages of wood materials, and finally, the improvement of the yield of white spirit, the optimization of taste and flavor and the reduction of production cost are realized.