48 results about "Vintage" patented technology

A system and device is presented for wine categorization in a database that links vintages into a wine model, and nodes in the wine model into wine categories. Further links relate foods to nodes in the wine categories, thereby allowing user queries relating to foods to retrieve wine vintages that experts consider appropriate for that food.

A method for estimating future cash flows of an investment instrument (or portfolio of investment instruments) is performed by simulating past performance (i.e., cash flows similar instruments based on actual data of past performance, using the simulated past performance to generate a distribution of possible future performance outcomes of the investment instrument, and using the distribution of possible future performance outcomes to make estimates of the expected cash flow from the investment instrument. In one embodiment, cash flow time series of private equity funds (J-curves) are simulated for fully-liquidated vintage years by scaling an aggregate net cash flow time series from a plurality of fully liquidated funds for that vintage year. The time series is scaled by scalar coefficients calculated based on statistics of the four parameters, internal rate of return, money multiple, depth of curve, and speed to depth, of the aggregated vintage fund J-curves.

The present invention generally relates to a tamper-resistant microchip assembly which may be used to, for example, confirm the authenticity of the source of a product. The tamper-resistant microchip assembly may further contain information related to the origin of the product, vintage, bottle size, geographic origin, age and / or other characteristics of the product. The tamper-resistant microchip assembly is particularly suitable for use with, for example, the production and distribution of wine.

A method for estimating future cash flows of an investment instrument (or portfolio of investment instruments) is performed by simulating past performance (i.e., cash flows) similar instruments based on actual data of past performance, using the simulated past performance to generate a distribution of possible future performance outcomes of the investment instrument, and using the distribution of possible future performance outcomes to make estimates of the expected cash flow from the investment instrument. In one embodiment, cash flow time series of private equity funds (J-curves) are simulated for fully-liquidated vintage years by scaling an aggregate net cash flow time series from a plurality of fully liquidated funds for that vintage year. The time series is scaled by scalar coefficients calculated based on statistics of the four parameters, internal rate of return, money multiple, depth of curve, and speed to depth, of the aggregated vintage fund J-curves.

A system and method for dispensing beverage from a container, such as wine from a wine bottle. An identification element may be secured to a beverage container and include a tag and optically readable code that uniquely identify the container. A dispenser may dispense beverage from a container, and be able to read the tag of the identification element. Information regarding characteristics of beverage in the beverage container may be associated with a corresponding identification element and include a brand, type, vintage or volume of beverage in the container.

The invention relates to a white spirit identification method based on a fluorescence characteristic parameter Euclidean distance, which comprises the following steps: a. storing the brand, odor type, vintage, fluorescence characteristic parameters, three-dimensional equal angle and contour fluorescence spectrum of each reference white spirit to a reference database; b. measuring the fluorescence spectrum of the white spirit to be identified and extracting the fluorescence characteristic parameters of the white spirit to be identified; c. inquiring and selecting the basic information and fluorescence characteristic parameters of all reference white spirits which have the same fluorescence peak number with the white spirit to be identified; d. solving the Euclidean distance of the fluorescence characteristic parameters of the white spirit to be identified and the fluorescence characteristic parameters of all the reference white spirits; e. comparing the obtained Euclidean distance with the set threshold and computing to obtain the similarity of the white spirit to be identified and the corresponding reference white spirit; and f. outputting the variety and vintage of the white spirit to be identified and the similarity with the corresponding reference white spirit. The white spirit identification method has the advantages of convenience in process operation, high identification accuracy and wide application range and is safe and reliable.

The present invention relates to an age liquor recognition method belonging to the field of age liquor recognition, which includes steps below: Volatilization coefficients of trace ingredients in age liquors are referenced to judge storage period length of age liquors of the same specifications. Lower volatilization coefficient indicates longer storage period of the age liquor. In addition, the trace ingredient refers to organic compositions in the age liquor. The present invention can accurately measure age of the age liquor, solves longstanding technical problems for field technicians, show great significance to monitoring of age liquor market and bring a broad application prospect.

The invention provides a liquor vintage identification method, which comprises the following steps: S1) measuring characteristic trace element contents of liquors with different brands and different storage times, and building a database; S2) taking the trace element contents in the database as characteristic values of training samples, training a vintage identification classifier through methods of machine learning and pattern recognition; S3) measuring the related trace element contents of the liquors to be measured, and building characteristic value vectors; and S4) substituting the characteristic value vectors obtained in the S3, which are subjected to dimension reduction, into the vintage identification classifier in the S2 for calculation, so as to ensure the vintage of the liquors to be measured. According to the invention, the method not only can guarantee scientificity and strictness, but also can improve the precision of the identification results and reduce the sample manufacturing complexity.

The invention discloses a personalized academic literature recommendation method. The method comprises the following steps: S1, data collection and cleaning, wherein paper data with papers and authorsas cores are collected, the paper data include paper titles, paper abstracts, author names, publication years, publication periodicals and reference literature, and data which have obvious format errors or miss data are cleared; S2, model establishment, wherein a process comprises the following steps: S2.1, constructing a training set, and S2.2, calculating features; S3, model training; and S4, academic literature recommendation, wherein a process includes the following steps: S4.1, establishing a candidate literature set, and requiring that publication time of cited literature selected at each step is earlier than publication time of a paper, and S4.2, carrying out prediction, and taking papers of k' highest probability values as lastly recommended reference literature. The method can more accurately and highly efficiently generate a reference literature list meeting user needs.

The invention discloses a soft pink fresh wine brewing technology and belongs to the technical field of wine brewing. The soft pink fresh wine brewing technology includes using two brewing technologies for brewing two kinds of raw wine respectively and blending the two kinds of raw wine. The soft pink fresh wine brewing technology includes the steps of (1) brewing sweet pink wine; (2), brewing dry pink wine; (3) blending the two kinds of raw wine; (4) performing rapid aftertreatment; (5) filling to come into the market. The soft pink fresh wine brewing technology has the advantages that the soft pink fresh wine brewing technology solves the use problem of poor-quality grapes in special years, makes full use of potential quality of the grapes, is easy to operate and has no difficulty in implementation basically since related required equipment is possessed by fine wine producers, thereby being popularized extensively easily; the time from fermentation to bottling to come into the market is short, so that long-time bottle storage is unneeded, and capital is saved.

The invention relates to a brewage technique of a thick sweet red fresh wine, belonging to the technical field of wine brewage. The technique comprises three brewage processes for respectively brewing three unblended wines, and the three unblended wines are blended. The technique comprises the following steps: (1) brewing a sweet pink wine; (2) brewing a dry pink wine; (3) brewing a sweet red wine; (4) blending the unblended wines; (5) quickly carrying out after-treatment; and (6) filling and sending to the market. The technique successfully solves the problem of utilization of poor-quality grape raw materials in special years, fully utilizes the potential quality of the grape raw materials, is easy to operate, is easy to implement since every production enterprise has required related equipment, and can easily implement large-scale popularization. The technique requires short time from fermentation to bottling and appearance on the market, and does not need long-time bottle storage, thereby saving the cost.

This invention relates to a preparation of soft-shelled turtle poly peptide wine, it effectively shows the biological function activity of turtle poly peptide. It stays the nutrient element of the turtle, and the wine body is generous, clear and clarity, it also has the function of anti-fatigue and anti-oxidant. This invention includes the processes as fellows: the turtle is killed and discharged the fat and entrails. The skin is removed by heat burn and pre-boiling. The meat and bone of the turtle are crashed to homogenate and done enzymolysis, and the enzymatic liquid is adjusted the sugar and activated yeast to ferment at low temperature. Then it is through changing tank, detection and adjustment to do after-fermentation, at last the product can be got by filtering clear, deep vintage, adjustment and filling.

A control method for special examination for Puertea to inspect the life and quality, after processing tea will be pressed into molding, manufacturers use wrapping paper with one or more examine hole for packaging, after packaging the tea sent to the professional inspection station for examination. The packaging and inspection of the sealed affixed with a special seal after testing stations to the inspection and issued by those with test dates, test units, tea varieties, tea and dust levels at the end of content Specifications closure stickers so that consumers can buy tea at the mouth and letters affixed with a view intuitive year that the tea, tea variety and quality of goods and address the vast number of consumers unable to identify without professional skills of tea technical problems so that consumers can buy these tea reassuring purchase, and did not need to worry about being duped, but can also query system through the Internet to further ascertain the authenticity of tea, from consumer behavior and force some companies to give up on an inferior race charge well, casually bragged wrongful act, and standardized the tea market.

Latency on different devices (e.g., devices of differing brand, model, vintage, etc.) can vary significantly and tens of milliseconds can affect human perception of lagging and leading components of a performance. As a result, use of a uniform latency estimate across a wide variety of devices is unlikely to provide good results, and hand-estimating round-trip latency across a wide variety of devices is costly and would constantly need to be updated for new devices. Instead, a system has been developed for crowdsourcing latency estimates.

A method for classifying beverages of natural origin, such as wine or coffee. Classification is carried out by means of NIR spectroscopy and corresponding numerical-mathematical conditioning of the spectral data of the individual beverage samples, wherein respective obtained spectra are then correlated with a predetermined beverage, class. By means of the method of the invention it is possible to classify wines by sort of wine, growing regions, grape, vine, vintage, kind of material or wood of the wine cask used, and varying degree of maturity of the wine, and by other chemical parameters. Coffee, for example, may be classified by coffee sort, country of origin, coffee growing region, roasting method and defined chemical parameters, e.g., caffeine content, or chlorogenic acid content.

The invention provides a ceramic making method which is simple in operation and produces a matte light yellow-green vintage effect due to kiln change of a glaze layer occurred in the firing process. A sodium sulfate solution is sprayed to the surface of a ceramic bisque, zinc oxide obtained through firing, feldspars, light magnesium carbonate, calcium carbonate, kaolin and titanium dioxide are mixed and ball-milled, water is added to prepare glaze slip, glaze firing is conducted on the glazed ceramic bisque, heat preservation is performed at the temperature of 120 DEG C for drying, then heating is performed at the speed of 80-140 DEG C / h to reach 950 DEG C, then heating is performed at the speed of 60-80 DEG C / h to reach 1258-1260 DEG C, heat preservation is performed for 1-2 hours, cooling is performed at the speed of 30-60 DEG C / h to reach 1150 DEG C, then cooling is performed at the speed of 60-80 DEG C / h to reach 1050 DEG C, and a kiln is naturally cooled to obtain a vintage glazed ceramic product.

The invention discloses a method for reducing the methanol content in liquor, and belongs to the technical field of vintage. The method uses ultrasound to assist accumulation of raw materials, a 4A molecular sieve and activated carbon in the fermentation stage are used as additives for reducing the methanol content in the fermentation, ultrasonic waves have mechanical, heat and cavitation effects,destroy cell walls of raw materials, and accelerate the rate of decomposition of raw material pectin substances into methanol, thereby removing the methanol to achieve the purpose of reducing the methanol content, the ultrasonic waves also have the function of promoting dissolution, during the dipping process, the efficiency of removing impurities such as soluble pectin substances, tannin, cyanide and the like is improved, the raw materials after ultrasonic treatment are more likely to swell during the dipping process, favorable conditions for both saccharification and fermentation are created, the methanol content is fundamentally reduced during the vintage process, and traditional material accumulation time is shortened; the method has the advantages of being hygienic, healthy, environmentally friendly and non-polluting, and the added activated carbon has the effect of aging the liquor.

The invention belongs to a thick broad-bean sauce detection technology, and concretely relates to a method for identifying a fermentation year of a thick broad-bean sauce. The method comprises the following steps: 1) moisture content in the thick broad-bean sauce is measured, and moisture t is calculated according to a relation of the moisture content and fermentation time; 2) total acid content in the thick broad-bean sauce is determined, and total acid t is calculated according to the relation between the total acid and the fermentation time; 3) amino nitrogen content in the thick broad-beansauce is measured, and amino nitrogen t is calculated according to the relation between the amino nitrogen content and the fermentation time; 4) amino acid amount in the thick broad-bean sauce is measured, and amino acid t is calculated according to the total acid and fermentation time; and the bean cotyledon fermentation time equals sum of the amino acid t, amino nitrogen t, moisture t and totalacid t. The method combines multiple indexes to establish a method for determining the fermentation time of the Pixian thick broad-bean sauce, and has the advantages of scientific and reliable performance, and high accuracy, and the calculated year is consistent with the practical fermentation year.

The invention belongs to the field of brandy aging, and particularly relates to an aging process of high-year brandy. The process is different from the prior art in that after being aged, the brandy is awakened; and the awakening comprises the step of transferring the aged brandy into an old oak barrel which is used for 5-10 years to be stored for 2-6 months. According to the present invention, the ageing process of the high-year brandy is improved, the brandy subjected to ageing storage is awakened in the old oak barrel, the vitality is increased while the special mellow feeling of high-year wine is kept, the richness and pleasure of the flavor are increased, and the sensory quality of the high-year brandy is remarkably improved.

The invention belongs to the field of brandy aging, and particularly discloses an aging method for improving the quality of brandy. The aging method is different from the prior art in that before aging, brandy obtained by distillation is diluted until the alcoholic strength is 45-60% vol; and in addition, the aging comprises a process of storing the brandy in a pottery pot. The method can shorten the aging time of the low-year brandy, improve the quality of the brandy and optimize the flavor and color of the brandy. Moreover, the pottery pot is low in cost, and the cost can be effectively reduced by replacing an oak barrel or a stainless steel pot with the pottery pot. Through pottery pot ageing, the problem of foreign flavor caused by red grape varieties can be effectively solved, a very good purification effect is achieved, the problem that single fragrance is excessively prominent can be weakened through treatment of white grape varieties, and the wine body is more balanced and harmonious. Dilution and alcohol content reduction treatment is carried out before ageing, so that the stability of a wine body is improved, and the brandy raw wine is soft in taste, low in bitterness, clean and fresh in fragrance and long in aftertaste.

The invention discloses a green-glaze cup germ soil vintage formula and a preparation method. A germ is prepared from the following ingredients in percentage by weight: 55 percent of chinastone, 15 percent of purple soil, 5 percent of calcite, 10 percent of limestone, 10 percent of wollastonite, 5 percent of dolomite, 2.8 to 3.5 percent of Fe2O3 and 25 to 29 percent of Al2O3. The preparation method comprises the following steps: step one, selecting a glaze material; step two, selecting the germ; step three, preparing the glaze material and the germ; step four, glazing; step five, clinkering; controlling the content of Fe2O3 at 2.8 to 3.5 percent and controlling the content of Al2O3 at 25 to 29 percent. According to the green-glaze cup germ soil vintage formula disclosed by the invention, the content of green glaze in the glaze material is ensured, so that the color of a fired product can reach enough green degree; in addition, the production process is relatively simple.

The invention provides a planting method capable of enabling grapes to appear on the market in advance. The planting method comprises the following steps: fruit ripening water is used, from the berry growth period to the coloring period, an appropriate amount of water is watered at proper time according to weather and rainfall, the fruit ripening water needs to be watered frequently at a small quantity each time, and after the water is watered, the soil is damp; s-abscisic acid solution of which the concentration is 150-300mg / l is used for soaking grape ears at the initial coloring stage of the grapes. The s-abscisic acid of 250mg / l is used for soaking the grape ears at the initial coloring stage of the grapes, so that the grape coloring process can be obviously promoted, and the grape fruits can appear on the market earlier by 7-12 days; after coloring, the grapes do not need to be watered except in especially dry years. According to the planting method capable of enabling the grapes to appear on the market in advance, disclosed by the invention, the grapes can appear on the market in advance.

The invention relates to a method for identifying the vintage of Chinese liquor. The invention is an identification method based on the surface tension of the liquor. Through the established identification formula, the Chinese liquor with a year of one year or more can be identified. The method is easy to operate, and the identification results have good reliability, which is suitable for promotion in the liquor industry.

The invention discloses a method for evaluating a fish population developing trend. Catch and fry data are used as a basis, age classes and the individual number of breeding group fish are analyzed, an age-class corresponding relation is built according to a sexual maturity stage of fish to be analyzed, the individual number of each age class of a breeding earlier stage of a corresponding year is calculated, and then the developing trend of a fish population is analyzed according to number ratio of each age class accounted in a whole fish population. Compared with a traditional trawling method, the cost of the method is greatly reduced. By combining the catch and the fry data, an analyzing result is accurate and reliable. The method is not limited by river geographical conditions, sampling time or other conditions and is a fish population age structure evaluation method capable of being applied widely.

The invention discloses a black glaze cup adobe vintage formula and a preparation method. The black glaze cup adobe vintage formula comprises the following raw materials of blank, plant ash and iron ore, wherein the blank is prepared from 5 parts of feldspar, 3 parts of quartz, 2 parts of akaishi, 2 parts of herba szechwan podocarpii, 5 parts of iron red powder and 5 parts of red soil, the plant ash burnt by plants and the iron ore are taken as glaze; the chemical ingredients of black glaze cup dry substances is 4-8% of Fe2O3, 6-9% of CaO, 2-5% of MgO, 15-20% of Al2O3 and 2-4% of P2O5. The preparation method comprises the following steps: S1: making earth; S2: making glaze; S3: applying the glaze for the first time; S4: drying for the first time; S5: applying the glaze for the second time;S6: carrying out drying and forming for the second time. In S1, 5 parts of feldspar, 3 parts of quartz, 2 parts of akaishi, 2 parts of herba szechwan podocarpii, 5 parts of iron red powder and 5 parts of red soil are selected and mixed, a proper quantity of water is added, a simple ball mill is adopted for grinding, grinding time is 48 hours, and then, the ground mixed materials are sieved. In the black glaze cup adobe compound formula, the contents of Fe2O3 are ensured, and a burnt sintering product can achieve enough blackness.

The invention relates to a vintage LED floor lamp which comprises a base, a vertical pole arranged on the base, and a lamp mounted at the upper end of the vertical pole. The vintage LED floor lamp is characterized in that a waterproof box is arranged outside the vertical pole, the bottom of the waterproof box is connected with the base, a waterproof transparent hood is arranged at the upper end of the waterproof box, the lamp is mounted on the waterproof transparent hood, and an LED lamp panel is arranged in the lamp. The waterproof box is arranged outside the floor lamp, waterproofing is improved, the floor lamp can be used outdoor for a long time without maintenance and is attractive and energy-saving, and LED light source, the floor lamp is made in a skeleton shape, and an LED lamp source with highly waterproof design allows the floor lamp to be low in power consumption, effective in lighting and high in waterproof performance. The vintage LED floor lamp has the advantages of simple structure, stability and long service life and is worthy of popularization.

A method and apparatus for noise attenuation. The method includes receiving seismic data associated with at least two vintages (di, dj) collected for a same subsurface, wherein the first and second vintages (di, dj) are taken at different times; calculating a set of filters (fi, fj) that minimizes an energy function (E), wherein the energy function (E) includes a term representing a 4D difference between the first and second vintages (di, dj); calculating primaries (pi, pj) corresponding to the first and second vintages (di, dj) based on the set of (fi, fj); and calculating a 4D difference (Δij) based on the primaries (pi, pj). The 4D difference (Δij) is minimized.