PZ New Process in Wine Fermentation

Into the 21st century, with the steady development of domestic wine production enterprises, improving product quality has become the goal that all companies are striving to explore. The PZ process of wine in the process of fermentation has gradually demonstrated its craft charm in the actual battle of raising the level of dry red grapes. . In August 2004, Chen Yong, the general manager of Xintian International Wine Co., Ltd., used his years of research and practice at the onset of the squeezing period to present his recent technology to the technical cadres from Xinjiang's four major new breeds of wine companies. Scientific research achievements, the essence of PZ process in the process of wine fermentation, put forward the idea of ​​“scientific and technological innovation, concept innovation”, and opened a new chapter for this domestic and foreign research and research in the blank field. The influence of PZ on the wine body Chen Yong, general manager of Xintian International Wine Co., Ltd., is a wine brewing expert with rich experience. He has been engaged in wine research and development for many years and made him a well-known figure in this field. Chen believes that as the brewing of wine, especially the brewing of red wine, what really matters is mainly from P. Compared with Z, it is also necessary during the fermentation of wine. The value of Z is mainly reflected in the value of its own influence on wine. Modern scientific research has shown which tannins in grapes Z are useful tannins for wine and which are unfavorable tannins for wine; in which state tannins are immersed in what state and which tannins are in what state Should not come out. However, it can be proved that the procyanidins and high-quality tannins contained in Z are necessary for wine production. Therefore, the basic consensus reached in the industry is to immerse in the fermentation process for a certain period of time and only take the required procyanidins and high-quality tannins. And other things, the rest is how to solve when Z is removed and how to remove it. Through PZ, on the one hand, the residual sugar problem can be solved, and on the other hand, the impregnation can be enhanced to improve the quality of the product. In other words, if the elimination of Z is not conducive to wine substances, there will certainly be a big increase in the quality of wine. Technological innovation team science and technology innovation is the soul of enterprise development. Currently, Chen Yong, the general manager of Xintian International Wine Co., Ltd., is the leader of the company's scientific research team. From 1997 to 1998, he was the chief engineer of Xinjiang Loulan Wine Industry Co., Ltd. and Shenzhen Kapooni Wine Co., Ltd., and he served as the chief engineer from 1998 to 2002. Yunnan Highland Wine Co., Ltd. has been a dry-red wine producer and winery company. He has served as a technical consultant, chief engineer, general manager, etc. Since 2002, he has been the general manager of Xintian International Wine Company. Chen Yong was a quick-thinking and creative person. When he arrived in Yunnan in early 1998, many veterans in the winemaking industry made a conclusion that the grapes in Yunnan were not decisive: the existing grapes in Yunnan cannot be used as dry red wine. However, Mr. Chen has taken the initiative to propose that “Yunnan Red can produce fresh wine suitable for Chinese tastes, and do not insist on making wine for storage”. This is the first time in China to raise the banner of fresh wine, so that Yunnan Red has become a success. . After joining Xintian International Wine Industry Co., Ltd. in 2002, he actively carried out scientific research activities and organized Xintian Wine Company's scientific research team to carry out various research activities and achieved remarkable results. Under his leadership, the company's technical staff has developed Xintianya dry red, dry white, Xintian Manas dry red, dry white, Xintian Cabernet Sauvignon, Xintian Shuang, Xintian Liquor, etc. More than 80 varieties of Xintian series products, including the "comprehensive utilization of wine grape seed," "research on high-quality and high-quality green wine grape cultivation technology", "Niya high-end wine gold project research", including 24 items Research topics, and in 2002 received the “Basic Research Project of New Wine Standard Project” issued jointly by the Ministry of Science and Technology, the General Administration of Quality Supervision, Inspection and Quarantine, and the National Standards Committee. In July 2003, the annual meeting of the Portuguese Wine Industry was held in Shihezi, Xinjiang. The project has received extensive attention from people in the industry and has caused great repercussions. At the same time, under the joint efforts of the technical staff of Xintian International Wine Co., Ltd., Xintian Wine won “Two Golds, One Silver” and “Two Golds” in the 2004 China International Wine and Spirits Rating Cocktail Reception and Asian Grape Quality Competition. The achievements of Gold, Silver, and Silver have fully demonstrated the team strength of scientific and technological innovation and laid a solid foundation for the company to increase its brand competitiveness.

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