51 results about "Alcohol by volume" patented technology

In an internal combustion engine adapted to combust alcohol blend fuels (i.e., fuels containing greater than 20% alcohol by volume), a dilute combustion mixture (e.g., with substantial EGR), intake air cooling, and latent cooling caused by vaporization of the alcohol fuel, are used together with a compact combustion chamber (in which the distance between the spark plug tip and furthest point of the combustion chamber is less than one-half the cylinder bore diameter) and controlled spark retardation to enable the use of a high compression ratio (greater than 15:1), for improved efficiency without triggering auto-ignition. Thermal brake efficiency significantly exceeds that for conventional gasoline engines, thereby improving the potential cost-effectiveness of alcohol fuels. Stoichiometric operation is used for optimal emissions control.

The invention relates to the field of the injection molding of transparent ceramics and ceramic powder, which discloses a degreasing method used for a transparent alumina ceramic injection molding product. The method comprises the following steps: firstly, injecting and molding a ceramic crude blank, wherein the assistant materials of the ceramic crude blank are alumina and an adhesive, and the adhesive comprises the following components by weight percent: 18-20% of polypropylene, 70-80% of paraffin and 1-12% of stearic acid; secondly, immersing the ceramic crude blank in an extraction solvent and extracting for 3-4h at the temperature of 45-60 DEG C, wherein the extraction solvent is prepared by mixing 20-30% of alcohol by volume and 70-80% of normal heptane by volume; then, discharging the extraction solvent and drying the ceramic crude blank in the air at room temperature; and finally, burying the ceramic crude blank in alumina powder and carrying out thermal degreasing for 56-60h hot.

The invention discloses a preparing method of Dendrobium candidum and coconut vinegar. The preparing method includes: 1, mixing coconut pulp and Dendrobium candidum pulp according to a ratio: (1.25-3):1 so as to obtain mixed pulp; 2, adding 0.6%. to 2.5%. naringinase into the mixed pulp, and performing processing for 1 to 6 hours at 28 to 38 DEG C; 3, adding 12% to 18% of baijiu, and adjusting the alcohol by volume to 5% to 7% to obtain fruit wine mixture; 4, inoculating bacillus aceticus to 15% of the fruit wine mixture according to the percent: 0.04% to 0.08%, allowing fermenting at 28 to 35 DEG C for 6 to 8 days to obtain ferment mother liquid, adding the rest 85% of fruit wine mixture if the acidity of the ferment mother liquid is higher than 2.1 g / ml, continuing fermenting for 4 to 6 days until that the acidity is higher than 4.8 / ml so as to obtain vinegar original liquid; and 5, performing sealing after packaging, allowing ageing, and performing filtering and sterilizing to obtain the Dendrobium candidum and coconut vinegar. The Dendrobium candidum and coconut vinegar has better health effect.

The invention relates to a preparation method of a spicy bamboo shoot. The spicy bamboo shoot is prepared from the following raw materials by weight: 40-60kg of fresh sweet bamboo shoots, 10-20kg of fresh chillies, 5-10kg of garlic cloves, 0.1-0.5kg of star anise oil, 20-40kg of white wine with 40-60 alcohol by volume, 2-5kg of salt and 1-3kg of sweet tea tender leaves. The preparation method comprises the steps as follows: cutting the fresh sweet bamboo shoots into 2-5cm segments; cutting up chillies, garlic cloves and sweet tea tender leaves; adding star anise oil, white wine and salt; stirring the mixture to be uniform; filling the mixture in a glass container or pottery pot; and sealing the container or pottery pot to reach an airtight effect and preserving for more than ten days, thus obtaining the product. The spicy bamboo shoot has a unique flavor and a good mouthfeel and meets the requirements of people on aroma, spiciness, sour, appetizing, nutrient, tastiness and portability.

The invention discloses a method for preparing sugarcane fruit wine. The method comprises the steps: squeezing to obtain raw crude sugarcane juice from full-stem sugarcanes with high inclusion rate, filtering and sterilizing, regulating a sugar degree, then adding activated saccharomyces cerevisiae for fermentation, regulating the sugar degree of the sugarcane juice to 18 to 25 brix degrees, fermenting at the temperature of 15 to 30 DEG C till the percentage of alcohol by volume is more than 8, then stopping fermentation, performing ultraprecise filtering on fermentation broth to obtain a raw liquid of the sugarcane fruit wine, and ageing the raw liquid of the sugarcane fruit wine for more than 15 days to obtain the sugarcane fruit wine. According to the method disclosed by the invention, a production process is simple, is easy to operate, has a relatively low requirement on the production condition and equipment of a factory, can be put into production flexibly in factories of various conditions, and is suitable for large-scale popularization; and the obtained sugarcane fruit wine has the flavor of sugarcane, is unique, rich and pure in taste, and is low in cost, easy to produce and more suitable to the public of China in taste compared with other traditional grain alcohols and other fruit wines.

PCT No. PCT / NZ95 / 00109 Sec. 371 Date Apr. 24, 1997 Sec. 102(e) Date Apr. 24, 1997 PCT Filed Oct. 26, 1995 PCT Pub. No. WO96 / 13572 PCT Pub. Date May 9, 1996This invention relates to a method for pasteurization and fermentation in the production of an alcoholic beverage. The method involves taking a fermentable soluble extract from a processed brewer's mash, mixing it in a mixing zone with a fermented fermentable extract containing an alcohol content of at least 4% alcohol by volume together with other products formed during fermentation, processing this mixture by heating the mixture to a temperature of at least 51 DEG C. (124 DEG F.) holding the mixture at that temperature for ten to twenty minutes and then cooling the mixture to a minimum of 10 DEG C. (50 DEG F.) before fermenting the mixture according to known fermentation processes. In order to produce a continuous flow process and better control the specific gravity of the unfermented fermentable extract, the liquid extract from the brewer's mash may be converted to a soluble powder product which can then be provided in a continuous flow of powder product for dissolving with a continuous flow of water to produce a continuous flow of fermentable soluble extract for mixing with a continuous flow of fermented fermentable extract taken from an outlet of a continuous fermenting plant, the mixture being processed as above before entering the continuous fermenting plant for fermentation to produce an alcoholic beverage.

The invention discloses a brewing method of purple sweet potato Huangguan pear composite fruit wine. The brewing method comprises following steps: material selection and raw material pretreatment; enzymatic saccharification; SO2 sterilization; sugar blending and acid blending; preparation of a saccharomycetes seed solution; inoculation and fermentation; aging and fermentation; bottle changing and clarification; and finished product blending and diatomite filtering. According to the brewing method, purple sweet potato is subjected to enzymatic hydrolysis with amylase, and then is mixed with pear juice; an obtained mixture is subjected to saccharification with pectase and glucoamylase, so that enzymatic hydrolysis juice yield of mashed purple sweet potato is increased to be 68% or higher, and purple sweet potato Huangguan pear juice saccharification juice yield is increased to be 70% or higher via appropriate enzymatic hydrolysis and saccharification; Pichia kudriavzevii fermentation is adopted, and appropriate fermentation technical conditions are adopted, so that the alcohol by volume of the purple sweet potato Huangguan pear composite fruit wine is 12%vol or higher. The color of the purple sweet potato Huangguan pear composite fruit wine is clear; the purple sweet potato Huangguan pear composite fruit wine is transparent, the texture is fine and stable, the purple sweet potato Huangguan pear composite fruit wine possesses the fruit flavor and health care effect of both purple sweet potato and Huangguan pear, the flavor is unique, mellow and full, and fresh, and the purple sweet potato Huangguan pear composite fruit wine is abundant in nutrients.

Systems and methods for implementing an automated process which calculates the current specific gravity of a liquid by using the original gravity of a fermenting liquid and a measurement of the percent alcohol by volume.

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.

A method is provided to indicate improper fuel filling in a vehicle. An indicator is actuated if a proportion of alcohol in the fuel is outside a range of expected proportions. In some examples, the range corresponds to a non-flex fuel vehicle recommended range, or to a normal range for a low alcohol-content fuel, which may be between 0 and 15 percent alcohol by volume. The indicator may include a diagnostic code or a dash light. Further, the indicator may be actuated in combination with a mitigating action, which may involve adjustment of a fuel injector pulse width or an ignition spark timing, as examples.

The invention relates to a stove that operates using liquid fuel of alcohol and water that can be diluted to concentrations as low as 50% alcohol by volume.

This invention relates to a method of producing a beer-type alcoholic drink, which is based on plants belonging to the genus Agave L. (commonly known as Agaves), and which is called “Cerveza de Agave” or Agave Beer. In addition to water, hops and yeast, the inventive drink uses sugars that are obtained for the most part from Agave plants, said sugars replacing the sugars originating from the malting of cereals or brewing adjuncts. The main characteristics of the resulting alcoholic drink comprise: a degree of alcohol of up to 8% of alcohol by volume; an bitterness of between 5 and 70 IBUs (International Bittering Units); transparency, with a color varying between clear yellow to dark amber; foam and bubbles; and a slightly sweet taste generated by the residual fermentable sugars and an aroma including a noticeable aroma of hops and Agave must. The production of the aforementioned product is based on the known production process which is used to produce traditional malt beer, but specific alterations are applied, taking account of the differences in the fermentable raw material, in order to obtain a product for industrial use.

The invention relates to a making method of cherry brandy, comprising: removing stems from mature cherries, crushing, fermenting, separating, distilling, ageing, blending, adjusting alcohol by volume to 40-42% by vol, bottling, and sealing to obtain cherry brandy. The cherry brandy made by using the making method has significantly different style, has cherry fruit aroma, and has soft and fine taste.

Methods and formulations for infusing bioavailable flavonoid tinctures into food, beverage, cosmetic or drug products with minimal or no effect on the alcohol by volume of the product is provided. A flavonoid tincture includes an amount of trans-resveratrol, pterostilbene, quercetin, or combinations thereof, mixed with a solvent of pure, or majority by weight, ethanol or Dimethyl sulfoxide The tincture is added to various food and beverages to make a bioavailable amount of flavonoids to be absorbed and metabolized by the body providing demonstrated health benefits.

The invention discloses a method of manufacturing maca kaoliang spirit. The method comprises the following steps that firstly, maca is washed, sun-dried and crushed coarsely; the coarsely crushed maca is smashed in an ultrasonic mist spray smashing method and made into ultrafine powder with the particle size being 200-300 meshes so that extraction efficiency can be improved; kaoliang spirit at 45% alcohol by volume is made by adding purified water to kaoliang spirit at 60% alcohol by volume in a blending mode, and placed for about one month, so that alcohol molecules and water molecule are fused completely; the maca kaoliang spirit is made of the kaoliang spirit and the maca powder between which the weight ratio is 35:1 in an extracted mode, and the maca kaoliang spirit is 42% alcohol by volume; rough filtration is conducted, and then refined filtration is conducted; the finished wine is sterilized in a bacterium plate filtration sterilization method; the finished wine is packaged.

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 relates to a stove that operates using liquid fuel of alcohol and water that can be diluted to concentrations as low as 50% alcohol by volume.

The invention relates to a crocus sativus l wine and a preparation method thereof. The preparation method comprises: taking 0.5-1 g of crocus sativus l, adding 150-300 ml of an ethanol solution with a content of 50-70%, carrying out heating reflux extraction for 48 h, filtering, concentrating the filtrate for 8-10 h to achieve a thick paste for spare, taking 5-10 g of honey, carrying out pressure reducing concentration to achieve concentrated honey with a specific gravity of 1.6-1.8 and for spare, adding the crocus sativus l ethanol thick paste to the obtained concentrated honey and 0.1-0.3 g of plant glycoside, completely and uniformly mixing, adding the mixture to 500-700 g of Baijiu, placing for 72 h, filtering, reducing the alcoholicity of the filtrate to 38% alcohol by volume, taking the supernatant, and bottling.

The object of the present invention is to provide an alcohol beverage that simultaneously achieves the rich flavor of the fruit juice component and regulates the precipitation and flavor deterioration associated with long term storage. The effects of endowing a rich flavor from a fruit juice component to the alcohol beverage and effectively regulating the precipitation and flavor deterioration caused by storing the beverage for a long time results from using a stored base liquid obtained by mixing an alcohol and a fruit juice to achieve a mixture whose alcohol by volume is 13 to 20 v / v %, then storing the mixture.

Methods and formulations for infusing bioavailable resveratrol tinctures into food, beverage, cosmetic or drug products with minimal effect on the alcohol by volume of the product is provided. A resveratrol tincture includes an amount of trans-resveratrol mixed with a solvent of pure, or majority by weight, ethanol. The tincture is added to various food and beverages to make a bioavailable amount of trans-resveratrol to be absorbed and metabolized by the body providing demonstrated health benefits.

The invention discloses a clove pain-relief spray prescription, wherein 10 grams of clove, 8 grams of galangal, 11 grams of common clubmoss herb, 8 grams of Chinese angelica and 10 grams of argy wormwood leaf are used per kilogram of high-proof liquor. A preparation process comprises the following steps of: 1, carefully selecting each medicinal material, cleaning, air-drying and pulverizing; 2, blending pulverized medicinal materials in proportion, then spraying 500 grams of liquor, storing for 48 hours and fermenting the medicinal materials; 3, soaking the medicinal materials into a porcelain liquor jar containing high-proof liquor with 60 percent alcohol by volume after 48 hours; and 4, soaking the medicinal materials until liquid becomes brown, taking out the medicinal materials in a medicinal bag, squeezing, re-dissolving and stirring: stirring 8 to 10 times in the first day and stirring 5 to 7 times every day after the first day to obtain a clove pain-relief spray after three days. The invention has the advantages of good curative effect, easy obtainment of medicinal materials, simple components and preparation process and low cost.

The invention comprises an improved process for preparing TBO drug products includes the steps: (1) synthesising an indamine; (2) converting said indamine into an S-indaminyl thiosulfate; and (3) adding an oxidizing catalyst agent, complexing agent, and an acid to said S-indaminyl thiosulfate to formulate TBO and C-4-methyl regioisomer, and derivatives thereof. The invention further comprises new compositions of matter that are useful for detecting dysplastic tissue, as well as, treating dysplastic tissue, namely, TBO products predominantly comprised of peaks eight, peak six, or a combination thereof. N,N-dimenthyl-p-phenylenediamine as a starting material results in a TBO product composition comprised of peaks eight, seven, six, and five in the approximate ratios 33:5:5:1, respectively. Whereas N-dimethyl-p-phenylenediamine as a starting material results in a TBO demetylated product composition comprised of peaks six, five, tree and two in the approximate ratio 33:5:5:1, respectively. The invention further comprises an improved PLC method for analyzing the improved TBO drug product, the improvement comprising the addition of an ion-pairing reagent in a first mobile phase and forming a second mobile phase composition comprising 50% alcohol by volume.

The invention discloses curcumin health-care wine and a making method thereof. The curcumin health-care wine is made by adding curcumin as a nutrient source of edible and medicinal Curcuma longa intoa pure-grain liquor, dissolving, adding citric acid, sucrose ester and sucrose to obtain semi-finished health-care wine, and blending the semi-finished health-care wine to alcohol by volume of 45-60 degrees. The curcumin health-care wine disclosed herein has the effects of sobering, liver protecting, fatigue resisting, immunity enhancing, lipid lowering, glucose lowering and the like; the curcuminhealth-care wine has the advantages of good preparation simplicity, good convenience of material taking, low cost and the like; a good news about health is brought to regular drinkers. The inventionalso provides a novel method of using curcumin; curcumin is combined with alcoholic liquors, solving the problem that curcumin insoluble in water is not fully utilized in daily life and is absorbed bythe human body at a low rate after oral administration.

The invention discloses a production method of red dragon fruit vinegar. The production method comprises the following steps: pulping red dragon fruits; controlling the viscosity value of dragon fruit juice at 100 to 140mpa.s; adding pectinase in an amount of 0.4 to 0.6 percent based on the volume of the juice; stirring uniformly; stirring at the temperature of 47 to 52 DEG C for enzymolysis for 2.5 to 3 hours; adjusting the sugar degree of the juice to 20 to 25 degrees BX; sterilizing; inoculating yeast: after the juice is cooled to 40+ / -2 DEG C, filtering the juice by a 80-mesh screen and adding 0.02 to 0.04 percent brewer's yeast; activating and stirring uniformly; fermenting at the room temperature till the alcohol by volume of the juice is more than or equal to 16+ / -1 percent; ageing the fruit wine; activating an acetic acid strain; performing fruit vinegar fermentation, ageing, blending, sterilizing and hot filling. The fruit vinegar product has the advantages of high quality, safety for eating, pure taste and short production period.

Methods and formulations for infusing bioavailable resveratrol tinctures into food, beverage, cosmetic or drug products with minimal effect on the alcohol by volume of the product is provided. A resveratrol tincture includes an amount of trans-resveratrol mixed with a solvent of pure, or majority by weight, ethanol. The tincture is added to various food and beverages to make a bioavailable amount of trans-resveratrol to be absorbed and metabolized by the body providing demonstrated health benefits.

A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion has at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which has at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.

The invention discloses a method of making external health-care massage wine, comprising the following steps: (1), preparing materials: 49 black soybean kernels, 49 small red bean kernels, 20 g of Radix Saposhnikoviae, 20 g of Radix Notoginseng, 10 g of Rhizoma seu Radix Notopterygii, 20 g of frankincense and 20 g of myrrh; (2), roughly soaking; loading 1000 ml of baijiu higher than 50 international alcohols by volume into a container, and roughly soaking in the container, the black bean and small red bean prepared in step (1) for 24 hours; (3), soaking: pouring the Radix Saposhnikoviae, Radix Notoginseng, Rhizoma seu Radix Notopterygii, frankincense and myrrh prepared in step (1) into another container, filtering wine made in step (2), pouring into the container, soaking for 49 days, and sealing to obtain the finished massage wine. The massage wine made by the method can expel wind and remove cold, activate blood to dredge collaterals and subside swelling to arrest pain, has great regulatory effect for various bone and joint pains such as rheumatism, rheumatoid, cervical pain and lumbar pain, gout, arthroncus of knee, and removal of wind, cold, damp and the like in body, is free of any side effect and is safe, reliable and effective.

The invention discloses tartary buckwheat wine, prepared from, by weight, 5-10% of bee pollen, 30-40% of tartary buckwheat, and 55-65% of honey, adding up to 100%. The tartary buckwheat wine has flower aroma, honey aroma and wine aroma, has unique fragrance, tastes soft and sweet, has long aftertaste, is 8-18% in alcohol by volume, has yellowish green color, is cool and transparent with no precipitate, is novel, natural and healthy fermented raw liquor, and can kill germs and prevent germ invasion. In addition, the tartary buckwheat wine also has the functions of aiding in sleep, protecting liver and spleen, moistening intestines, tonifying qi and blood, nourishing cardiac muscle, maintaining memory, promoting metabolism, and improving body immunity.

The invention relates to a mugwort extract and preparation and application methods thereof. The preparation method of the mugwort extract comprises the following steps of (1) crushing and sterilizingdried mugwort leaves, then placing the crushed and sterilized mugwort leaves into a sterile fermentation cylinder, then uniformly mixing in glucose and yeast powder, and sealing up the fermentation cylinder for natural fermentation for 20-25 days to obtain fermented materials; (2) soaking the fermented materials of the step (1) in acetone, then filtering the mixture, concentrating and absorbing filter liquor through macroporous resin, eluting the filter liquor through ethanol solution of with 60-70% of alcohol by volume, collecting eluent of 5-6 times of column, and then performing activated carbon decoloration, concentration and drying to obtain the mugwort extract.

The invention relates to a baijiu brewing production equipment, and more specifically relates to a Baijiu distillation temperature and alcohol by volume control method. The baijiu brewing production equipment comprises a support body, a steam pressure adjusting tank, a steam pipe, a steam heating tank, a transmission plate chain, a gas guide pipe, and a control system; the steam pressure adjustingtank is connected with the bottom of the steam heating tank through the steam pipe; the transmission plate chain in the steam pressure adjusting tank is used for dividing the steam pressure adjustingtank into an upper part and a lower part; a water layer is stored below the transmission plate chain, and fermented grains are stored above the transmission plate chain; the top of the steam pressureadjusting tank is connected with the gas guide pipe; a gas outlet of a connection part of the steam pressure adjusting tank with the gas guide pipe is provided with a temperature sensor; the temperature sensor is used for sending real-time temperature data to the control system; and the control system is used for controlling steam introduction amount through controlling a controlling adjusting valve on the steam pipe based on data.