184 results about "Wine grape" patented technology

The invention discloses a method for measuring anthocyanin content in wine grape pericarp based on hyperspectrum. The method comprises the following steps: randomly picking off 1500 grapes from four plants in different yields and different levels, using 60 samples in total and taking each 25 grapes as a sample, randomly dividing the samples into a correction set and a check set, wherein the correction set comprises 40 samples and the check set comprises 20 samples; obtaining spectrum data of wine grape pericarp by using near-infrared hyperspectral image; measuring the anthocyanin content by using pH differential method; and establishing a prediction mode of the anthocyanin content in grape pericarp by combining the spectrum pre-treatment method and chemometrics modeling method. By adopting the spectral imaging technology, the imaging technology is combined with the spectrum detection technology, the target space feature is imaged, and the detection speed is fast, the efficiency is high and the cost is low; the method disclosed by the invention is suitable for the noninvasive detection about the quality and safety of the agricultural products, and the anthocyanin content in the wine grape pericarp is effectively detected.

The invention provides a planting technology suitable for wine-making from spine grape in south, in particular a planting technology suitable for wind-making from spine grape in south, summarized from aspects of grape sprout transplanting, sprout period management, rich water management, growth period branch management and pruning. The wind-making grape cultivated by the technology of the invention is strong in growth vigour; it is climbing bush and its natural fruit ear is conical and average of ear weight is 220 g; the fruit is similar to be circular and purple black; the average particle weight is 3.2 g; the fruit peel is thick and the anthocyanin is abundant; the fruit powder is thick; there are 3 to 4 types of seeds; the pulp is succulent; the juice extraction rate is 65%; the grape has gratifying faint scent; it contains 18% sugar and 0.85% acid; the dry red wine brewed from its fruit has the colour of violet; the wind body is well-developed, soft, simple and elegant; the wind scent is harmonious; the fresh wind is fast in ripe and excellent in wind quality.

A oscillating sorting conveyor is adapted for separating whole berries of wine grapes from undesirable components such as “shot berries” (immature grapes), stems, raisins, leaf material, bugs, pebbles and the like. The sorter deploys a downward tilting trough that is driven to oscillate. A screen is disposed at the bottom of the trough such that whole berries are conveyed over the screen while the undesirable components pass through the screen. The preferred embodiment of the screen has a non-uniform cross-section to improve the efficiency of removal the undesirable components without clogging or requiring constant maintenance. The preferred embodiment of the oscillating conveyor is driven by a cam and cam follower, in which the cam driving shaft is counterweighted to minimize vibration. The more preferred embodiments minimize damage to the grape berries while efficiently removing the undesirable components.

The present invention relates to an apparatus for the separation of fruit from other plant matter. In particular, the present invention relates to an apparatus for the separation of Material Other than Grapes (MOG) from viable berries during the harvesting of wine grapes. The improved MOG remover is able to be used in conjunction with conventional harvesting machinery and ensures that the harvested material is in contact with a separation conveyer for a long enough period of time to result in the full separation of the berries from the MOG. The separation conveyer is able to be adjusted to compensate for variations in terrain and the degree of difficulty of separating the berries from bunches. This ensures that the apparatus 10 is able to function effectively whilst the loss of viable berries is minimised.

The invention provides a method for performing high position grafting on grapes by using multiresistant rootstocks, which solves the problems that graft unions are easy to fracture, scion parts are easy to take root, the graft unions and trunk (vine) parts near the ground are susceptible to pest infection, and the like according to a special soil-buried and cold-resistant cultivation mode of grape culture in the northern areas of China. The method comprises the following steps of: a, selecting the varieties of the rootstocks; b, cultivating the rootstocks, namely, in the first year, selecting annual high-quality seedlings of the multiresistant rootstocks to perform field planting and performing winter pruning by reserving 50 to 60-cm rootstocks according to the growth condition of the rootstocks in autumn, so that the rootstocks grow to become the rootstocks on which greenwood graft can be performed in May and June in the second year; c, selecting the varieties of scions; d, collecting the scions, namely collecting semi-lignified young shoots or side shoots to serve as the scions; e, performing high position grafting, namely, selecting the rootstocks with the thickness matched with that of the scions, cutting off the rootstocks in 70 to 90-cm distance away from the ground surface, splitting the rootstocks downwards from the middle parts of fracture surfaces to form cuts, and inserting the cut scions into the cuts to perform grafting operation; and f, performing management after the graft operation. The method is suitable for table grape varieties and also suitable for wine grape varieties.

The invention discloses a bacillus amyloliquefaciens YJ01 which is preserved in China General Microbiological Culture Collection (CGMCC) center of China Committee for Culture Collection of Microorganisms and the preservation number of the bacillus amyloliquefaciens is CGMCCNO.7328. The bacillus amyloliquefaciens is mainly used for preventing and treating a fungal disease of a wine-brewing grape. The bacillus amyloliquefaciens YJ01 can metabolize out antibacterial substances iturin A and surfactin, thereby playing an obvious role in inhibiting various pathogenic fungi of the wine-brewing grape. The bacillus amyloliquefaciens has the advantages of being high in culture proliferation speed, capable of being cultured artificially, easy to operate, convenient to produce and apply, strong in adversity resisting capability, and the like; and the bacillus amyloliquefaciens has significance for preventing and treating diseases such as gray mold, white rot and anthracnose of wine-brewing grape caused by fungi, and is simple in culturing conditions, easy to preserve and easy to produce industrially, thereby having good development and application prospect.

The invention discloses a method for extracting anthocyanin type components from wine grape pomace. The method comprises the following steps: uniformly spraying 10% of the total weight of purified water in the wine grape pomace, naturally fermenting at the temperature of 35-41 DEG C in an extraction tank for 36 hours, and then performing reflux extraction with water-containing ethanol twice with 2 hours per time; recovering the ethanol in extract solution, passing through an adsorption type macroporous resin chromatographic column, flushing with deionized water, using ethanol water solution for elution, and collecting eluate; and performing vacuum concentration till the sugar degree is 42 degree, and performing spray-drying for getting a product. By adopting the method, wine-making waste, namely the wine grape pomace in the grape planting industry and grape wine baking enterprises can be fully utilized, and the waste of waste resources in the agriculture and the manufacturing industry can be avoided. Only the water and the ethanol are used in the extraction process in the method, the method does not use any organic solvent, inorganic acid or SO2 and the other color fixatives, the preparation process does not pollute the product or an environment, and a safe and pollution-free grape skin anthocyanin type extract is provided.

The invention discloses a method for preparing a complete nutrient bioorganic fertilizer from wastes of the biological environment-friendly pig-raising industry and a product, belongs to the technologies of innocent treatment and recycling of agricultural solid wastes, and effectively solves the problem that the wastes of the biological environment-friendly pig-raising industry cannot be treated. The method comprises the following steps of: mixing the wastes of the biological environment-friendly pig-raising industry and inorganic nitrogen fertilizer, phosphate fertilizer and potassic fertilizer in a ratio of (150-180):(10-15):(3-5):(9-12), and performing primary fermentation; and performing secondary fermentation with medium and micro elements (magnesium, iron, boron, molybdenum and manganese) in a ratio of 0.5-1.5 percent (based on dry weight), fully composting, and granulating to obtain the complete nutrient bioorganic fertilizer. The product has the total nitrogen content of 3.62 percent, the total NPK nutrient content of over 9.0 percent and the total medium and micro element content of 2.43 percent. Experimental results show that: after the fertilizer is applied to crops such as wine grapes, Chinese wolfberries, protected cucumbers and protected tomatoes, the yield is increased by 5 to 10 percent compared with that obtained by using simple-substance fertilizers in the same nutrient using amount; moreover, the product quality is obviously improved.

Belonging to the field of biotechnology and fermentation, the invention discloses a method for degradation of biogenic amines in wine making by lactobacillus plantarum. The strain is obtained by screening the surfaces of wine grapes, not only can effectively reduce the content of biogenic amines in an MRS medium added with putrescine, histamine and tyramine, but also can be directly applied in the wine making process. With good high acid and high alcohol content and high SO2 tolerance, and very high malic acid-lactic acid conversion rate, the strain can effectively decrease the content of biogenic amines in the wine making process.

The invention discloses a swinging, combing and brushing type wine grape picking method and mechanism and relates to the field of agricultural machines. The swinging, combing and brushing type wine grape picking mechanism is characterized by comprising a power input unit, a swinging unit and a combing and brushing unit; the power input unit comprises an overall machine frame, a power input chain wheel, a transfer chain wheel and a power distribution shaft; input chain wheel power is transferred to be provided for the swinging unit; the swinging unit comprises an input chain wheel, a bevel gear commutator, a crankshaft, a connection rod and a swing shaft; a crankshaft rocker four-bar mechanism is used for converting rotation into swinging of the swinging shaft. A combing and brushing mechanism is installed on the swinging shaft, and the combing and brushing mechanism is driven to swing. The combing and brushing unit comprises a combing and brushing upper frame, a motor, a coming and brushing shaft and flexible stirring fingers. A stirring finger base utilizes power provided by the motor to drive the flexible stirring fingers to rotate oppositely, and vibration combing and brushing type picking of wine grapes is achieved. Parameters can be adjusted by an operating machine according to the crop conditions, and the work quality is ensured.

The invention provides an air-drying red wine and a brewing process thereof. The brewing process comprises the following steps of: sorting raw material wine grape, checking, air drying, removing branches and crushing, performing alcoholic fermentation, fermenting apple emulsion, aging in wooden barrels, blending, settling, filling, storing in bottles, packing and warehousing. According to the invention, through grape variety selection, delayed grape pickup, natural air-drying condition selection, research on the aging process of air-dried grape and selection of yeasts and pectinases used in air-drying red wine, the quality of the air-drying red wine is improved, and the obtained red wine is deep ruby red, clear and transparent, fragrant and complex and has the advantages of aged wine fragrance, oak fragrance, black berry fragrance, dried fruit fragrance, mellow and full mouthfeel, gentle taste, long aftertaste, remarkable typicality, and has potential aging characteristic and unique sensory characteristics.

A method for producing concentrated flour from wine grape pomace that includes obtaining an amount of wine grape pomace having moisture content from 50-80% and drying the wine grape pomace at a maximum 70° C. over a time period of 24-48 hours. Upon the completion of the drying step, the dried wine grape pomace is screened to remove stems, seeds and milled into flour through a 100 US mesh.

An oscillating sorting conveyor is adapted for separating whole berries of wine grapes from undesirable components such as “shot berries” (immature grapes), stems, raisins, leaf material, bugs, pebbles and the like. The sorter deploys a downward tilting trough that is driven to oscillate. A screen is disposed at the bottom of the trough such that whole berries are conveyed over the screen while the undesirable components pass through the screen The preferred embodiment of the screen has a non-uniform cross-section to improve the efficiency of removal the undesirable components without clogging or requiring constant maintenance.

The invention discloses an apiculatus yeast with low-yielding ethyl carbamate and application of apiculatus yeast in production of grape wine, and belongs to the field of biotechnology and fermentation. Such bacterial strain is separated from raw grape in Changli Beijing; and the bacterial strain is screened by a method comprising the following steps of: getting the raw grape used for brewing; separating and purifying the yeast through a culture medium method; performing primary screening, re-screening and a fermentation test; detecting the content of ethyl carbamate in fermentation liquor through GC-MS (Gas Chromatography-Mass Spectrometer); and selecting the bacterial strain with low-concentration ethyl carbamate. By adopting such bacterial strain, the content of ethyl carbamate can be effectively reduced during production of the grape wine, and the safety of the grape wine also can be improved.

The invention belongs to the technical field of plant cultivation and particularly relates to a cultivation method of wine grapes growing in a Minjiang upriver region. The cultivation method of grapes in the invention comprises the following steps of: treating sublateral shoots in summer; cutting off all sublateral shoots at a fruit position and below the fruit position; leaving 3 leaves growing above the fruit position during first sublateral shoot pinching; leaving 1 leaf growing after the pinching during second sublateral shoot pinching; leaving 1 leaf during third sublateral shoot pinching; repeatedly leaving 4-5 leaves of an extending shoot at the top end of a shoot for pinching; and cutting off all sublateral shoots on the extending shoot. The invention has the advantages of increasing the yield of grape fruits and saving labor cost.

The invention provides a method for quickly building a genetic transformation regeneration system of wine grape Riesling, and belongs to the technical field of transgenic breeding of grapes. The method is characterized by comprising the following steps: performing tissue culture to induce grape anther to obtain callus; subculturing and screening to obtain embryonic callus; with embryonic callus as a receptor, screening through a selective medium by an agrobacterium tumefaciens-mediated method to obtain resistant callus; and then regenerating a grape plant. Whether the gene gfp is expressed can be observed and reported by PCR (Polymerase Chain Reaction) verification and through a stereo fluorescence microscope, and a transformant also can be identified quickly, therefore, the grape transgenosis efficiency can be improved. Compared with the prior art, the method has the advantages that the culture medium has a good effect on culturing and screening, and achieves quick regeneration of a Riesling transgenic grape plant, thus the grape transgenosis efficiency is greatly improved, and the regeneration rate reaches 81%; the transformation cycle is short, the transgenic plant can be obtained within seven months; the transformant is greatly increased; the transformation rate can reach 63%.

A method and system for monitoring the degree of maturity of wine grapes are provided. The method includes S1) predicting predicted values of current physical and chemical indexes of grapes based on acorresponding relation between spectrum image information and each physical and chemical index in a grape growth period; and S2) acquiring a grape maturity parameter based on a migration relation ofeach physical and chemical index along with the grape maturity degree. Based on the corresponding relation between the spectrum image information and each physical and chemical index and the relationbetween each physical and chemical index and the grape maturity parameter, a calculation model for the grape maturity parameter is built. Through collecting grape spectrum image information, an actualvalue is predicted by utilizing a reliable prediction model. The degree of maturity of the wine grapes is feedbacked by the different physical and chemical indexes. The reliable predicting model is expanded and updated according to collected data and an updating and maintaining method for the detection model. An objective of monitoring the degree of maturity of wine grapes in real time is achieved.

The invention relates to a cultivation method for producing high-quality ice wine raw materials in a cold-proof area buried in soil. The invention belongs to the technical field of fruit tree cultivation, and aims to solve the problem of frostbite of grape branches and tendrils of ice wine produced in my country or the inability to produce high-quality ice wine raw materials according to international standards. Including the following four aspects: (1) Grape planting and shaping methods; (2) Grape burying in soil to prevent cold and fruit ears to freeze naturally; (3) Grape harvesting and secondary burial in soil to protect against cold; (4) In the second spring, cover soil Clear to the bottom of the ditch, and always keep the grape fruiting part 0.5-0.6m higher than the bottom of the ditch to reduce the occurrence of grape diseases, and cultivate according to production needs and according to normal management.

The invention provides a method for quickly introducing embryonic callus through anther to regenerate a plant, and belongs to the field of agricultural science. The method comprises the following steps: getting wine grape Riesling anther as a material; inducing the embryonic callus through the anther; performing differentiation culture on the callus; performing rooting culture on the differentiated seedlings; and acclimatizing and transplanting to accomplish the grape plant regeneration. The culture medium and the cultivation method have good effect, and have the advantages that the inductivity of the embryonic callus is high, the quality is high, and the cultivation cycle is relatively short; simultaneously, subculturing can be performed for a long term, and a constant loose embryonic callus state can be kept, therefore, sufficient materials are prepared for the study on production of secondary metabolite for grape cell culture, and the study on biotechnology. The culture medium and the anther cultivation method applied to grape genetic breeding can shorten the breeding cycle and provide an important technology platform for improving the grape varieties.

The invention provides chateau-mode mellow type dry red wine and a preparation method thereof, belonging to the technical field of wine brewing. The preparation method comprises the process steps and measures: with high-quality wine grapes obtained through yield-control and fertilizer-control irrigation-free feature cultivation and management in a chateau mode as a raw material, carrying out an improved flashing pretreatment technique and an improved natural gravity brewing process, brewing wine by virtue of mountain bottom cavern constant-temperature and constant-humidity wine cellar and a domestic oak barrel, playing light music in a vineyard and the wine cellar, and the like, wherein a desizing process is avoided. The prepared chateau-mode mellow type dry red wine has strong and pleasant colors, complex and elegant fragrance, mellow taste and strong wine body, and the alcoholic strength, dry extracts, chrominance, tannin, total phenol, resveratrol, mellowness, ageing potential, oxidation resistance, color stability, nutrition value and health effect of the chateau-mode mellow type dry red wine are remarkably improved.

The invention relates to a microelement compound type wine grape dreg bagged silage. The microelement compound type wine grape dreg bagged silage is characterized in that after crushed wine grape dreg is mixed with bran and microelement pre-mixed feed; water is added and a mixture is bundled and filled into an ensiling bag. For the microelement compound type wine grape dreg bagged silage, nutritive values of the wine grape dreg are utilized and comprehensively-balanced microelements are added so as to endow a very comprehensive nutrition effect to the silage; the silage has the characteristics of good palatability and easiness for digestion; the bagged silage can sufficiently utilize a wine grape dreg resource so as to solve the real problems that the labor cost is high, the wine grape dreg is not easy to treat and store and the like; the storage period of the wine grape dreg is prolonged, the wine grape dreg is convenient to store and use and is easy to popularize. An ensiling technology is used for treating the wine grape dreg so as to keep the nutrition active components and be good for improving the utilization rate of the wine grape dreg by animals; a new resource is explored for cattle and sheep feeds and the wastes are changed into valuable things; the environmental pollution is reduced and the economic benefits and the social benefits are good.

The invention relates to a full-nutritional and full-water-soluble drip-irrigation special fertilizer for wine grapes, belonging to the field of fertilizers. The special fertilizer comprises urea, monoammonium phosphate and potassium nitrate; the special fertilizer is characterized by being prepared from the following components by ratio: 44-47% of urea, 11-14% of monoammonium phosphate, 15-18% of potassium nitrate, 1-2% of calcium nitrate and 15-17% of potassium dihydrogen phosphate; the full-nutritional and full-water-soluble drip-irrigation special fertilizer for the wine grapes is prepared by the steps of evenly mixing the components for later use; evenly mixing 1.2-1.8% of magnesium sulfate, 2.7-3.5% of borax, 1.8-2.4% of ethylene diamine tetraacetic acid (EDTA)-Fe, 0.2-0.3% of EDTA-Mn, 0.08-0.15% of EDTA-Cu, 0.09-0.13% of EDTA-Zn and 0.01-0.12% of ammonium molybdate; evenly mixing the obtained mixtures, and carrying out split charging. The full-nutritional and full-water-soluble drip-irrigation special fertilizer for the wine grapes is comprehensive in nutrition, good in water solubility, convenient in application and easy in widespread promotion and application.

The invention discloses a wine grapery soil conditioner and a preparation method thereof. The wine grapery soil conditioner is prepared from the following raw materials in percentage by mass: 12% of desulfurized waste, 15% of attapulgite, 11% of pelelith, 13% of biomass slag, 33% of a bio-organic fertilizer, 11% of humic acid, 3% of polyacrylamide and 2% of a complex microorganism. The wine grapery soil conditioner is manufactured through mixing of dry substances, is wide in raw material source and low in cost, can effectively improve the granular structure of grapery soil, promotes deep root growth of wine grapes, enhances the porosity and the moisture and fertility retention capability of soil, improves the activity and the diversity of soil microorganisms, and promotes absorption of the wine grapes to nutrition, particularly medium trace elements, and the purpose of producing high-quality wine grape raw materials is achieved.

The invention relates to a tissue culture and rapid propagation method for a wine grape variety, which comprises the following steps of: (1) culture medium selecting and making method: selecting GS as a basic culture medium, and adding cane sugar as a sugar source, agar as a coagulating agent and antibiotics as penicillin sodium for injection, wherein the pH value is 5.5-6.0; (2) material selecting and inoculating method: selecting a aseptically cultured aseptic adult grape seedling, scissoring the aseptic seedling stem under aseptic conditions, and inoculating the aseptic seedling stem on the culture medium made in the step (1); and (3) culture environment: controlling the illumination intensity at 4000-6000 LX, and controlling the temperature at 23-25 DEG C. The invention has the characteristic that the obtained wine grape tissue culture seedling is widely popularized and applied to the rapid propagation and planting of wine grape and has the characteristics of: (1) rapid propagation: the propagation period of wine grape can be shortened; and (2) strong root forming ability: the obtained aseptic seedling has developed root system, which is beneficial to transplantation.

The invention discloses a technology for linked brewing of dry red wine and rose wine. The technology comprises the steps of 1, raw material selection; 2, stalk removal, smashing, impregnation and juice taking, wherein the wine grape material is subjected to stalk removal and smashing at 3-5 DEG C, then placed in 30 mg / L sulfur dioxide, conveyed into a fermentation tank through a screw pump and subjected to cold impregnation for 2 h at 12-15 DEG C, then 10% of grape juice is extracted to be used for fermenting mild dry rose wine, the rest of grape juice continues to be subjected to cold impregnation for another 8 h, and then 20% of the rest of grape juice is extracted to be used for fermenting sweet rose wine; 3, alcoholic fermentation; 4, aging; and 5, stability treatment and bottling. By the adoption of the technology, linked brewing and reinforced impregnation of dry red wine, mild dry rose wine and sweet rose wine are achieved, more varieties of wine are available, and the utilization rate of the wine grape material is increased.

The invention relates to the technical field of plant grafting, and particularly discloses a green branch high-position grafting method for grape trees. The grafting method comprises the following steps: a, selecting longan grape trees as a grafted stock variety; b, cultivating stocks; c, selecting semi-lignified green branch shoots of cabernet sauvignon trees as scion branches; and d, grafting. The grafted variety has the characteristics of excellent disease resistance, cold resistance, drought resistance, waterlogging resistance, acid resistance, salt and alkali resistance and high yield; inaddition, the longan grape stocks can provide sufficient nutrients for cabernet sauvignon scions, high-quality grapes can grow, and the grapes taste sweet; and meanwhile, the grape trees have the conditions of fresh eating and brewing of high-quality wine, and have important significance for planting and development of fresh eating grapes and brewing grapes.