48 results about "Vintage" patented technology

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 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.

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.

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.

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 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.