2280 results about "Wine" patented technology

The invention relates to a berry ice wine and a preparation method thereof. The preparation method comprises the following steps: freezing berries used as the raw material, fermenting the original juice at low temperature, carrying out freeze concentration, aging at low temperature, carrying out aseptic filtration and packaging. The berry ice wine prepared by the method provided by the invention is deep ruby red, deep red or orange in color, appears clear and bright, has the advantages of natural color, abundant nutrients, unique mouthfeel, high quality, outstanding fruit fragrance, pure taste and smooth mouthfeel, is rich in vitamins, organic acids, minerals and various esters, can be conveniently absorbed by human bodies, has favorable color, fragrance and taste, is an ideal potable spirit, has the functions of face beautifying, health care and like, and thus, is a precious high-grade vintage wine.

The present invention provides, inter alia, a method of filling and sealing a beverage container, the method comprising the steps of:a) dispensing a predetermined amount of beverage, preferably wine, into an open-topped container having a circular rim, preferably a plastics wine glass, to leave a headspace above the beverage in the container;b) temporarily tacking a generally flat flexible film lid sized to fit over the open top to the rim of the container at at least one position around the rim while leaving the remainder of the rim free;c) engaging the tacked lid to cause flexure thereof to create a gap between the lid and the rim on one side;d) dispensing an inert gas, preferably nitrogen, through the gap so created and into the headspace to displace air therefrom; ande) bringing a heat sealer into engagement with the lid to heat seal the lid to the rim about its entire circumference, thereby trapping the inert gas within the headspace.

The invention discloses a wine product traceability anti-counterfeiting system and method based on a block chain, including certificating dealer qualification, ordering, generating multi-dimensional color code, and carrying out transportation and distribution, dealer verification and consumer verification processes, obtaining public and private keys after qualification certification of all participants, enabling the upper level participants and the lower level participants to jointly reach a basic agreement, after both parties digitally sign with the private keys, writing the basic agreement into an intelligent contract, and distributing the intelligent contract to each node; transferring the right to modify the information of the batch of liquor products to the next level of participants;after the user-defined information is successfully added, using the system to start the cancellation server to cancel the code, wherein the permission is read-only and traceable. The system and the method can solve the problems of goods switching and the like in links of packaging, transportation, sales and the like.

The invention discloses electric heating wine brewing equipment. The electric heating wine brewing equipment comprises a sealed tank body, a ventilation pipeline, a condensation tower, a partition plate pot bottom, an electric heater and a steam pipeline which are connected in sequence, wherein the ventilation pipeline is mounted at the top of the tank body in a communicated way; the ventilation pipeline is connected with the condensation tower; the partition plate pot bottom is mounted on the inner cross section of the tank body to divide the tank body into an upper part and a lower part; the electric heater is arranged in the lower part of the tank body; the steam pipeline is arranged in the upper part of the tank body; the steam pipeline is communicated with a space in the lower part of the tank body. According to the electric heating wine brewing equipment, the partition plate pot bottom is designed, so that water can be heated in a separate electric heating way to generate steam; the steam is used for heating wine material liquor required to be distilled on the partition plate pot bottom through the steam pipeline to generate steam of wine; the electric heating way is more environment-friendly; the structure design of the dual-layer pot bottom guarantees that the steam is not contacted with the wine material liquor required to be distilled; the brewed wine is mellower.

The invention discloses a method for detecting age of yellow rice wine by using a high-speed gas chromatography type electronic nose fingerprint analysis system. The method comprises the following steps: firstly building up a yellow rice wine age detection model; then, shaking up a yellow rice wine sample to be detected; putting 5mL of the yellow rice wine sample to be detected into a 20mL closed sample bottle in the high-speed gas chromatography type electronic nose fingerprint analysis system, acquiring the smell fingerprint information of the yellow rice wine sample to be detected by using the high-speed gas chromatography type electronic nose fingerprint analysis system so as to obtain a chromatography type smell fingerprint map of the yellow rice wine sample to be detected; carrying out principal component analysis on the chromatography type smell fingerprint map of the yellow rice wine sample to be detected to form a characteristic smell fingerprint vector; and finally calling the characteristic smell fingerprint vector in the yellow rice wine age detection model so as to obtain the age of the yellow rice wine sample to be detected. The method for detecting the age of yellow rice wine by using the high-speed gas chromatography type electronic nose fingerprint analysis system has high detection accuracy, is simple to operate and has the advantage of shorter detection time as compared with the traditional sensory evaluation method. The method is a new method for detecting the age of yellow rice wine.

A dry or semi-dry litchi wine as a green beverage with health-care function is prepared from fresh litchi fruit through squeezing to obtain juice, clarifying, regulating copmonents, fermenting, mingling, filtering, storing, freezing and sterilizing.

The invention discloses a production method for blueberry red wine and belongs to a preparation method for an alcoholic beverage. The method comprises the following steps of: (1) screening, crushing and pulping blueberries; (2) adjusting ingredients of raw materials; (3) fermenting pulp; (4) filtering and separating; (5) performing malic acid-lactic acid fermentation; (6) adding colloid and clarifying; (7) ageing; (8) filtering for multiple times; and (9) encapsulating and storing. The method is characterized in that: fermenting raw materials and treatment thereof, design of the fermenting process and control over process parameters of the fermenting process are innovated; the method is a new technology for deeply processing the blueberries; loss of the raw material blueberries is effectively reduced; the alcoholic strength of the fermented red wine is 8 to 12 volume percent; the produced blueberry red wine has pure and pleasant fragrance, refreshing and elegant taste and unique tasteof the blueberries; and the method is applicable to production processing enterprises of the blueberries.

A pour spout, for attaching to a bottle, has a first wireless transceiver and a valve for selectively controlling flow of a beverage from the bottle. A server interface, adapted to be carried by a person who serves beverages, has a second wireless transceiver. A control unit is provided to wirelessly communicate with the second transceiver. In one mode, the pour spout transmits a spout identifier to the server interface, which responds by transmitting the spout identifier and a server identifier to the control unit. The control unit responds with a reply transmission causing the server interface to command the pour spout to open the valve. In another mode, a person selects a cocktail, that results in the control unit sending designations of a plurality of liquor ingredients to the server interface. The server interface controls dispensing each of the plurality of liquor ingredients.

The invention discloses a red composite persimmon fruit wine and a preparation method thereof. According to the invention, persimmon and at least one selected from the group consisting of grape, Hylocereus polyrhizus, mulberry and myrtle are subjected to pulping and fermentation so as to prepare an old wine composite persimmon fruit wine or a blended composite persimmon fruit wine; the other fruits endow the persimmon fruit wine with new colors and flavors and compensate for the disadvantages of thin taste and a yellow color of a single persimmon fruit wine. The composite persimmon fruit wine is bright red or claret, has a unique style, is greatly popular among consumers and has wide market prospects and a great commercial value.

A health-care wine for improving immunity, nourishing liver and spleen, invigorating the function of organs, and preventing and treating tens diseases including cancer, sexual disfunction, constipation, hypertension, senile dementia, etc is prepared through immersing 31 Chinese-medicinal materials in spirit.

The invention discloses a production method of a monascus liquid state fermentation yeast. A Monascus strain L producing pigment and citrinin in high yield is used in the method, is preserved in China Center for Type Culture Collection and has a preservation number of CCTCC M2013039. The color value level, the fermenting period and the glucoamylase vitality of the liquid state fermentation yeast produced under technical conditions in the invention are 110-120U / mL, 5-7d and 630-740U / mL, and the citrinin content of the liquid state fermentation yeast is 2-3mg / L and is lower than a content limit index of citrinin in monascorubin of 0.2mg / kg (a color value reference is 5mu / g, 1%) in Food Additive in Japan promulgated in 1999 and revised in 2003 by Ministry of Health and Welfare, Japan. The liquid state fermentation yeast has no hidden safety troubles, and can be used in a monascus rice wine brewing system.