A winemaking method comprising in the following order: A step of harvesting the grapes; A step of stripping; A step of pressing; A step of separating the must and the pomace; A step of setting aside the pomace under inert atmosphere in a first container; A step of clarifying the must into a second container; A step of recombining the pomace and the clarified must in a single container; A step of fermenting.

Pouring spouts used to filter bottled liquids as they are poured from a bottle containing such liquids.

Pouring spouts used to filter bottled liquids as they are poured from a bottle containing such liquids.

A method and device for efficiently removing an unwanted component included in a beverage, which includes bringing the beverage into contact with a metal-supported zeolite.

The present invention relates to a method of treating liquids with an alkaline earth metal silicate to reduce contaminants, a filtered liquid obtained by this method, the use of the method in the wine production process and a filter aid comprising an alkaline earth metal silicate.

A brewing process of a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L. by preparing Stachys sieboldii Miq. and Allium cepa L. into a juice or a powder respectively; immersing raw glutinous rice in water for water absorption and expansion, steaming, placing in a fermentation tank for pre-fermentation, stirring with a rake regularly when a temperature of fermented materials rises to a certain temperature to obtain a pre-fermented product; post-fermenting with the pre-fermented product, press filtering, allowing a press filtrate to stand still for clarification, filtering, heat sterilizing, adding a juice containing active ingredients of the Stachys sieboldii Miq. and a juice containing active ingredients of the Allium cepa L. into every 1 L of the press filtrate to obtain a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L.

A Cardamine hupingshanensis selenium-enriched Chinese yellow rice wine and a production method are provided. The production method is performed as follows. Fresh C. hupingshanensis is selected, followed by preparing the C. hupingshanensis into a juice containing effective components of C. hupingshanensis, or C. hupingshanensis powder. Glutinous rice raw materials are soaked in clear water, followed by taking out and steaming to obtain steamed glutinous rice. The steamed glutinous rice is cooled and mixed with distillers' yeast for pre-fermentation, after a temperature of fermented material rising to a harrowing temperature, a pre-fermented product is obtained by harrowing regularly. A post-fermentation is performed, followed by performing a pressure filtration. A pressure filtrate is put aside for clarification, followed by filtering and sterilizing, then adding the juice. Alternatively, the C. hupingshanensis powder is added into the pre-fermented product, followed by post-fermenting, then performing pressure filtration and filtering and sterilizing pressure filtrate.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

A system and method for the purification of beverage fluids, primarily alcohol beverages, based on the action of hydrodynamic cavitation processing of microbiological and chemical contaminants, micro particles and colloidal particles. The system is a batch system with a single vessel having an extraction tube and discharge tube extending into the same reservoir of fluid. Fluid is drawn through the extraction tube and forced through the discharge tube. The discharge tube contains cavitation elements dispersed along its length to generate hydrodynamic cavitation in the fluid as it is pumped through. The discharge fluid is mixed with the fluid already in the vessel and is re-drawn through the extraction tube in continuous batch processing.

A filter aid composition may include a first acid-treated silica-based filter aid having a first particle size distribution and a second acid-treated silica-based filter aid having a second particle size distribution. A method of making a filter aid composition may include providing a first silica-based filter aid having a first particle size distribution, providing a second silica-based filter aid having a second particle size distribution, and blending the first silica-based filter aid with the second silica-based filter aid to form the filter aid composition. A method of filtering a fluid may include providing a filter aid composition including a first acid-treated silica-based filter aid and a second acid-treated silica-based filter aid and filtering the fluid through the filter aid composition. The filter aid composition may have a multimodal particle size distribution such that the first particle size distribution has a d50 greater than the second particle size distribution.