52 results about "Mountain Grape" patented technology

The invention gives a kind of methods to produce wide grape and relates to a kind of manufacturing methods of alcohol. The raw material comes from mountain Chang bai area. They are wild or family grape, such as No.1 Gong niang, Shuang qing, Shuang hong and acceptable end product of Zuo shan. Adopt process, such as pressing, fermenting, cooling, brewing and so on. The invention has many advantages, for example, lower cost, higher output ratio and delicious taste, besides, it uses the wide resource advisablely.

The invention relates to a wild grape VyGOLS gene and an application of coding protein of the wild grape VyGOLS gene to drought coercion, and belongs to the technical field of plant genetic engineering. A genetically modified technique of a strong promoter (cauliflower mosaic virus 35S promoter) driving principle is adopted, an overexpression vector of a V.yanshanensis VyGOLS gene is transferred to arabidopsis thaliana, and a genetically modified arabidopsis thaliana plant is obtained. Experiment verifies that compared with an arabidopsis thaliana plant for transforming an empty vector, the overexpression VyGOLS gene can cause the accumulation of stress tolerance relevant substances in the genetically modified arabidopsis thaliana and expression of drought tolerance related genes, and thegenetically modified plant is high in drought resistance. Therefore, the wild grape VyGOLS gene and the recombinant expression vector thereof can be used for breeding of plant drought-resistant varieties.

The invention relates to a method for increasing a resveratrol content in red wine or fruit wine. The method comprises the following steps: before conducting brewing, sorting grapes, and selecting mountain grapes which grow in an environment within a prescribed latitude range and a prescribed day-night temperature difference range; conducting ultraviolet damage on the sorted mountain grapes, so that the resveratrol content in the mountain grapes is increased; and dissolving resveratrol powder which is higher than 90% in purity by virtue of wine liquid that alcoholic strength is higher than 25%vol, so that concentrated wine liquid containing the resveratrol is obtained, and adding the concentrated wine liquid containing the resveratrol to red wine, wherein the ratio of the resveratrol powder to the wine liquid is at 1 to (50-100)g / ml. The method disclosed by the invention is strong in controllability and good in repeatability; and meanwhile, the red wine, which is prepared by virtue of the preparation method, is more conducive to human absorption with the existence of the resveratrol; therefore, the red wine is relatively high in commercial value and health feedback.

The invention relates to the field of wine brewing, and relates to a method for brewing grape flavor type white wine. The method comprises the following steps: (1) carrying out peduncle removal and crushing on an amur grape, and then mixing and soaking grape juice and peel residues to extract an aromatic substance; (2) separating the grape juice from the peel residues, and carrying out vacuum heating concentration treatment on the grape juice; (3) adding an active dry yeast to the concentrated grape juice for fermentation; and (4) carrying out continuous distillation on the concentrated grape juice obtained after the fermentation is finished by utilizing a distillation tower, producing distilled wine, blending, aging, carrying out stabilizing treatment, and then filtering and packaging. According to the method, the content of nutrient substances is increased and a large quantity of aromatic substances are retained by firstly extracting the nutrient substances contained in peel through soaking, then carrying out the concentration treatment on the grape juice and then carrying out the fermentation, so that a large quantity of the nutrient substances can exist in white grape wine in a later distillation process, and the fragrance of a grape fruit and an aromatic component generated in a fermentation process are retained; the grape flavor type white wine is mellow, refreshing, aromatic and fierce in taste, is favorable to human health by containing multiple nutrient components and can be used for reducing the injury of alcohol contained in white wine on a human body.

The invention discloses a method for comprehensive utilization of high mountain grapes by using accompanying fungi and an enzymolysis technology. The method comprises the following steps: (1) performing domestication and amplification culture on accompanying fungi 'white ash' of high mountain grape skins in grape skin pressed liquor to obtain a mixed strain for making high mountain grape wine by fermentation; and (2) cleaning high mountain grapes, draining the high mountain grapes, then removing stems for crushing, inoculating the mixed strain, adding sucrose for fermentation at 25-35 DEG C for 5-7 days, then performing filtration when the sugar content of fermentation liquor is less than or equal to 7g / L, drying filter residues in the sun to enable skins to be used as an animal feed, performing enzymolysis after degreasing of seeds, extracting procyanidine, performing fermentation on filtrate until the sugar content is less than or equal to 4g / L, then siphoning wine liquid at upper layer, throwing away a bottom layer yeast paste, and performing fermentation continuously for 15-30 days at 15-30 DEG C to obtain dry red high mountain grape wine. According to the method disclosed by the invention, multiple technologies are effectively integrated together to achieve an optimal comprehensive utilization effect of the high mountain grapes, and according to the method, the market competitiveness is strong, and the application prospect is broad.

The invention relates to post-fermented tea nutritional paste. The post-fermented tea nutritional paste comprises post-fermented tea extract and plant extract according to a weight ratio of 1-3: 2-4. The plant extract is extracted from mountain grape seeds and wild leek seeds and a mass ratio is 8-10: 5-6 in extraction. The post-fermented tea nutritional paste utilizes the plant extract, maximally retains multiple functions of post-fermented tea, is rich in amino acids required for the human body such as arginine, lysine, valine, isoleucine, leucine, phenylalanine and threonine, is rich in nutrients, has obvious effects and can be eaten or externally applied alone. When skin has wound or acne, through external application of the post-fermented tea nutritional paste, wound or acne heal is promoted and scar is prevented.

The invention provides wild grape wine with a function of strengthening the heart and brains and a production method thereof. The wine takes wild grapes, walnut kernels, cibot rhizome, manchurian wildginger, salvia miltiorrhiza, day lily, fiveleaf gynostemma herb, desmodium styracifolium, dahurian rose fruit, xanthium sibiricum patrin ex Widder and arisaema heterophyllum blume as main raw materials. The production method comprises the main process flows of material selection, drying, mixing, soaking, packaging and finished product preparation. The wine has the advantages of health care, heart and brain strengthening, quick effect, pure natural property, no toxic or side effect and the like, has good auxiliary treatment effects on main diseases such as palpitation, sleeplessness, angina and the like and is suitable for drinking.

The invention discloses a comprehensive utilization method of mountain grapes. Companion fungi, namely frost, on peels of the mountain grapes are subjected to domestication and cultivation enlarging in a grape peel squeezing solution, and a mixed strain for fermenting and manufacturing mountain wine is obtained; secondly, the mountain grapes are cleaned and drained, stems are removed, the mountain grapes without stems are smashed, the mixed strain is inoculated, cane sugar is added at 25-35 DEG C for fermentation, filtering is conducted when the sugar content in a fermentation solution is smaller than or equal to 7 g / L 5-7 days after fermentation, filter residues are dried, the peels serve as animal feed, grape seed oil and procyanidine are separated from seeds through the supercritical continuous extraction method, the filtrate continues to be fermented till the sugar content is smaller than or equal to 4 g / L, upper layer liquor is siphoned out, bottom layer yeast paste is abandoned, the product continues to be fermented for 15-30 days at 15-30 DEG C, and dry red type mountain wine is obtained. Multiple technologies are effectively integrated, the optimal comprehensive utilization effect of the mountain grapes is achieved, market competitiveness is high, and application prospects are broad.

The invention relates to a grape VyLhcb4 gene as well as an encoding protein and application thereof in breeding a stress-resistant variety and belongs to the technical field of plant gene engineering. By adopting a transgenic technology of a strong promoter (cauliflower mosaic virus promoter 35S), an over-expression vector of a Yanshan grape VyLhcb4 gene is transferred into arabidopsis thaliana,so that a transgenic arabidopsis thaliana plant is obtained. Experiments show that compared with an arabidopsis thaliana plant with a transferred empty vector, the transgenic arabidopsis thaliana plant has improved stress resistance since related stress-resistant substances are accumulated and a related stress-resistant gene is expressed in transgenic arabidopsis thaliana since the VyLhcb4 gene isover-expressed. Therefore, the grape VyLhcb4 gene and a recombinant expression vector thereof can be applied to breeding of stress-resistant plant varieties.

The invention discloses rose and black tea mixed ready-to-drink wine and a preparation process thereof, and belongs to the technical field of beverages. The rose and black tea mixed ready-to-drink wine is prepared by mixing wild grape wine and vodka as base wine and adding tea soup prepared from rose and black tea, cane syrup, citric acid, rose essence blending water and carmine. According to the rose and black tea mixed ready-to-drink wine and the preparation process thereof, the base wine comprises the wild grape wine and the vodka, and the style characteristics of the wild grape wine and the vodka are fully fused, so that the style characteristics of the ready-to-drink wine are more prominent. Two kinds of flavored tea including the rose and the black tea are adopted in the ready-to-drink wine, so that by means of the process, the product has the characteristic of high nutritional value, the taste of the ready-to-drink wine is richer, and the market of the ready-to-drink wine is more diversified; the types of the ready-to-drink wine are enriched, and the cost performance of the ready-to-drink wine is improved; and tea resources are fully utilized, the diversified requirements of the market are met, and a theoretical basis is provided for deep processing of tea and popularization of ready-to-drink wine.

The invention, which belongs to the technical field of plant genetic engineering, relates to a grape VyCYP89A2 gene and encoding protein thereof as well as application of the grape VyCYP89A2 gene in drought-resistant variety breeding. According to the invention, an overexpression vector of the Yanshan grape VyCYP89A2 gene is transferred into arabidopsis thaliana by using the transgenic technologyof a strong promoter (cauliflower mosaic virus 35S promoter) driving principle, so that a transgenic arabidopsis thaliana plant is obtained; the experiment proves that compared with an arabidopsis thaliana plant with a transformed empty vector, accumulation of related stress resistance substances in transgenic arabidopsis thaliana and expression of drought resistance related genes are caused by overexpression of the VyCYP89A2 gene, so that the drought resistance of the transgenic plant is enhanced. The grape VyCYP89A2 gene and the recombinant expression vector of the grape VyCYP89A2 gene can be used for breeding drought-resistant varieties of plants.

The invention discloses amur grape wine capable of moistening lung. The amur grape wine is prepared from the following raw materials in parts by weight: 90-110 parts of amur grape, 7-8 parts of pumpkin, 1-2 parts of daylily, 1-2 parts of nasturtium officinale, 1-2 parts of lagenaria siceraria, 2-3 parts of flos farfarae, 2-3 parts of radix asteris. 1-2 parts of semen oroxyli, 1-2 parts of leaf of dragons tongue as well as proper amounts of SO2, CaCO3, glucose, pectinase, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, hydrogen peroxidase and coconut juice. The finished wine of this invention is translucent and transparent, pure in flavor, soft and smooth in mouth, full in taste and is sufficient and lingering in aftertaste.

The invention relates to a solid beverage with anti-oxidation and lipid-lowering effects and a preparation method thereof, and solves the technical problem that existing solid beverages have few active ingredients and cannot achieve the health preservation and health care function. The beverage is prepared from the following components in parts by weight: 12-15 parts of rosemary extract, 13-15 parts of barley extract, 13-15 parts of ussurian grape seed extract, 12-15 parts of moringa seed extract, 10-12 parts of konjac flour, 6-8 parts of lactitol, 13-15 parts of trehalose, and 3-5 parts of edible spices. The invention also provides a preparation method of the beverage. The method can be widely applied to the field of food processing.

The invention relates to the field of agricultural technology, and provides an ultra-low temperature preservation method of a stem segment of a mountain grape and a thawing method of the stem segmentof the mountain grape preserved at ultra-low temperature. The ultra-low temperature preservation method of the stem segment of the mountain grape comprises the following steps of placing the stem segment of the mountain grape with dormant buds of 28% - 32% moisture content in a vacuum container, cooling the vacuum container with the stem segment of the mountain grape to -200 - -160 DEG C at a cooling rate of 0.2 - 0.6 DEG C / min, and placing in liquid nitrogen environment for preserve. The cryopreservation time is long and the survival rate is high. The thawing method of the stem segment of the mountain grape preserved at ultra-low temperature comprises the following steps of taking the stem segment of the mountain grape preserved by the above-mentioned preservation method from the liquidnitrogen environment and thawing it naturally at room temperature for 1.5 - 2.5 h, then soaking it in water for 22 - 26 h. The survival rate of the stem segment thawed in this method is high. The above-mentioned thawing method is used to obtain the thawed stem segment of the mountain grape after being preserved at ultra-low temperature. The survival rate of the stem segment of the mountain grapeis high.

The invention discloses an oyster oligosaccharide drink, which is prepared by simultaneous fermentation of oyster polysaccharides and various auxiliary materials, using apples, pears, papaya, carrots, yams, wax gourds, peppers, Chinese cabbage, radishes, platycodon grandiflorum, ginseng, and jujube , blueberry, mountain grape, fungus, medlar and seabuckthorn are fermented by shochu koji, yeast, lactic acid bacteria and acetic acid bacteria to hydrolyze oyster polysaccharides into oyster oligosaccharides, no need for waste water treatment and expensive finished product glycosidase, low cost ; Oyster oligosaccharides work together with the above-mentioned fermented fruit, which has a good effect on lowering blood sugar and can effectively enhance the sexual function of adult males.