VITICULTURA Y ENOLOGÍA

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Resultados 23 resultados LastUpdate Última actualización 02/04/2020 [18:48:00] pdf PDF xls XLS

Solicitudes publicadas en los últimos 30 días / Applications published in the last 30 days



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FLAVOURED SPARKLING WINE

NºPublicación: EP3628728A1 01/04/2020

Solicitante:

ROZOY CLEMENT [FR]

US_2019367853_A1

Resumen de: US2019367853A1

The invention relates to an effervescent wine obtained according to a vinification of the traditional type, comprising a mixture of at least 20 terpenes added to said wine, wherein the terpenes are chosen from monoterpenes, in a quantity within the range of 50% by weight to 75% by weight, sesquiterpenes, in a quantity within the range of 25% by weight to 50% by weight, the sum being equal to 100% by weight, the quantity in said mixture of terpenes in the wine being between 0.02 ml and 0.6 ml per litre of effervescent wine. The invention also relates to a traditional method of vinification of an effervescent wine comprising a step of adding an expedition liqueur comprising the mixture of terpenes.

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METHOD FOR DETECTING MYCOTOXINS IN FERMENTED ALCOHOLIC OR NON-ALCOHOLIC BEVERAGE MADE OF GRAIN OR BERRIES

NºPublicación: LV15490A 20/03/2020

Solicitante:

P\u0100RTIKAS DROS\u012ABAS DZ\u012AVNIEKU VESEL\u012ABAS UN VIDES ZIN\u0100TNISKAIS [LV]

Resumen de: LV15490A

The invention relates to analytical chemistry, in particular, to methods for determination of food contamination. It can be used for the selective determination of the content of twelve mycotoxins, i.e., aflatoxin B1, beauvericin, deoxynivalenol, enniatin A, enniatin A1, enniatin B, enniatin B1, HT-2 toxin, ochratoxin A, sterigmatocystin, T-2 toxin and zearalenone content in beer, wine and other alcoholic and non-alcoholic beverages from the fermented grain and berries. The method is characterized by providing automated sample cleanup from the matrix components using online solid-phase extraction column with graphitized carbon solid sorbent, but the solution for sample cleanup and eluation consists of two phases, where the first phase is 0.5 mM ammonium acetate solution in water containig 0.1 volume % of formic acid and the second phase is a solution of 0.5 mM ammonium acetate in acetonitrile containing 0.1 % volume % of formic acid with a variable phase ratio. The method provides high purification efficiency and analytical sensitivity for the simultaneous determination of twelve mycotoxins in the test sample, using online technique combined with high-performance liquid chromatography-time of flight mass spectrometry.

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UNDER CABINET/SHELF STORAGE RACK IMPROVEMENTS

NºPublicación: US2020088460A1 19/03/2020

Solicitante:

BECK RONALD [US]

Resumen de: US2020088460A1

Rack systems, devices, and methods for attaching and providing foldable storage racks underneath refrigerator shelves or cabinets or other shelves for suspending, storing and separating wine bottles and beverage cans and plates. The storage racks can include a plurality of bail cradles each having ends pivotally attached to brackets. The bail cradles can have concave support surfaces for supporting and separating bottles and cans. The bail cradles can have ribbed upper surfaces for allowing a shelf/tray to slide thereon. The racks can have pivotal vertical legs with a slide out drawer on lower ends of the legs. The racks can be used for storing other items such as computer keyboards and the like, used with desks, tables, and the like. The foldable storage racks can have horizontally adjustable and vertical adjustable clamp ends for allowing the assemblies to be mounted to the front and rear ends of different length, different width and different thickness refrigerator shelves.

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METHOD AND APPARATUS TO PERFORM QUICK VACUUM EVACUATION FROM UNIVERSAL SEALABLE VACUUM CONTAINERS OR WINE BOTTLES

NºPublicación: US2020087012A1 19/03/2020

Solicitante:

NGUYEN TONY TRIET [US]

Resumen de: US2020087012A1

A method and apparatus to perform effortless vacuum evacuation for food and wine preserving and meat marinating purpose. The vacuum method allows the apparatus to work with any food sealable vacuum container and wine bottle found on the market. The method also conveniently allows vacuum operation without using tubing to connect between sealable vacuum container and vacuum source. The food and wine vacuuming apparatus are of circular shape, which include vacuum chamber, vacuum source, control circuitry, vacuum switch, and solenoid release valve.

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OAK ALTERNATIVE WITH INTERNALLY BUILT IN CONNECTORS AND MODIFIED BUNG TO OAK WINE, BEER, SPIRITS, AND OTHER LIQUIDS

NºPublicación: US2020087036A1 19/03/2020

Solicitante:

AZAR MICHAEL [US]

Resumen de: US2020087036A1

An apparatus for aging a liquid in a container includes: an elongated bung having a top and a bottom, the bottom having a male or female connector; and an elongated wooden piece having a longitudinal axis, an upper end, a lower end, and a side, the upper end having a male or female connector adapted to connect to the male or female connector of the bottom of the elongated bung, whereby the elongated bung and the elongated wooden piece are removably connected by connecting the male or female connector of the bottom of the elongated bung with the male or female connector of the upper end of the elongated wooden piece. The bung may have a first opening, a side with another opening, the first opening being fluidly connected to the another opening by a pathway adapted to transmit a gas from the container through the first opening.

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WINDSHIED REMOVAL TOOL

NºPublicación: US2020086518A1 19/03/2020

Solicitante:

BOEHMER DANIEL [US]
CICCARONE CHRISTOPHER [US]

WO_2018218180_A1

Resumen de: US2020086518A1

A windshield removal tool has elongate arm with a claw at its distal end. The device also includes a winch actuated by a motor at the proximal end of the arm. When a cutting wire is positioned along an adhesive bead about a periphery of a fixed glass or panel, the cutting wire is threaded through a puncture in the adhesive bead and attached to the winch. The claw engages a location along the adhesive bead as the winch wines in the cutting wire. A pulley near the distal end of the arm guides the wire. The device may be removed from an initial anchored position and anchored at a new position by removing the claw and placing it at another point along the periphery.

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HUMIC AND FULVIC BLACK WATER BASED BEVERAGE FOR HUMAN CONSUMPTION

NºPublicación: US2020080037A1 12/03/2020

Solicitante:

WILKIE LOUISE [CA]
WILKIE JACQUELINE [CA]

Resumen de: US2020080037A1

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

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USE OF AN ACYCLIC PICOLINAMIDE COMPOUND AS A FUNGICIDE FOR CONTROL OF PHYTOPATHOGENIC FUNGI IN ORCHARD, VINEYARD AND PLANTATION CROPS

NºPublicación: US2020077655A1 12/03/2020

Solicitante:

DOW AGROSCIENCES LLC [US]

WO_2018204433_PA

Resumen de: WO2018204433A1

The present disclosure is related to the field of agrochemicals, including compound I and its use to control fungal diseases in agriculturally useful orchard, vineyard and plantation crops.

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A WHITE WINE AND ITS PREPARATION METHOD

NºPublicación: KR20200027122A 12/03/2020

Solicitante:

상하이핀마이인터테크컴퍼니리미티드

Resumen de: KR20200027122A

본 발명은 층층갈고리 둥굴레 (Polygonatum sibiricum)-함유 화이트 와인 (white wine) 및 이의 제조 방법을 개시한다. 본 발명의 제조 방법은, 풍부한 (full-bodied) 층층갈고리 둥굴레 향기를 생성하도록 원료인 층층갈고리 둥굴레를 굽고; 식용 알콜 및 본 발명의 층층갈고리 둥굴레-함유 화이트 와인을, 와인을 담그기 (soaking) 위한 와인 베이스 (wine base)로 채택하며; 수수 (sorghum), 기장 겨 (millet bran) 및 왕겨 (rice husk)를 층층갈고리 둥굴레-함유 화이트 와인의 보조 재료로서 채택하는 것을 특징으로 한다.

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Modified Aseptic Front Pull Piercing Valve Assembly

NºPublicación: US2020079568A1 12/03/2020

Solicitante:

LIQUI BOX CORP [US]

MX_2017015965_A

Resumen de: US2020079568A1

A front pull piercing valve assembly attached to a flexible container, whereby; when the wall of the flexible container is pulled into contact with a piercing element in the assembly, the contents of the container are dispensed by piercing the wall of the container and liquid flows through the valve assembly and directly into a container or through flexible hose or another connection to be dispensed. The valve assembly is configured in such a manner that during use it is filed with the liquid being dispensed thereby preventing the liquid in the flexible container from being exposed to air, namely, oxygen that often causes spoilage of certain liquids, such as wine.

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A WHITE WINE AND ITS PREPARATION METHOD

NºPublicación: KR20200027111A 12/03/2020

Solicitante:

상하이볼링만코스메틱씨오엘티디

Resumen de: KR20200027111A

본 발명은 황기(Astragalus membranaceus)-함유 백포도주 및 이의 제조 방법을 개시한다. 본 발명의 제조 방법은 풍부한 황기 아로마를 생성하도록 원료 황기를 굽고; 식용 가능한 알코올 및 본 발명의 황기-함유 백포도주가 침지 포도주를 위한 포도주 원료로 도입되고; 사탕수수, 수수겨 및 쌀 껍질이 황기-함유 백포도주의 보조 재료로써 도입되는 것을 특징으로 한다.

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USE OF AN ACYCLIC PICOLINAMIDE COMPOUND AS A FUNGICIDE FOR CONTROL OF PHYTOPATHOGENIC FUNGI IN ORCHARD, VINEYARD AND PLANTATION CROPS

NºPublicación: EP3618627A1 11/03/2020

Solicitante:

DOW AGROSCIENCES LLC [US]

WO_2018204433_PA

Resumen de: WO2018204433A1

The present disclosure is related to the field of agrochemicals, including compound I and its use to control fungal diseases in agriculturally useful orchard, vineyard and plantation crops.

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- A PSEUDO-GINSENG-CONTAINING WHITE WINE AND ITS PREPARATION METHOD

NºPublicación: KR20200025051A 10/03/2020

Solicitante:

상하이핀마이인터테크컴퍼니리미티드

Resumen de: KR20200025051A

본 발명은 가인삼-함유 백포도주 및 그의 제조 방법을 개시한다. 본 발명의 제조 방법은 원재료 가인삼을 구워서 풀-바디드 가인삼 아로마를 생성하고; 식용 알콜 및 본 발명의 가인삼-함유 백포도주는 와인을 침액시키기 위한 와인 베이스로서 채택하며, 수수, 기장 겨 및 쌀겨를 가인삼-함유 백포도주의 아주반트 재료로서 채택하는 것을 특징으로 한다.

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Fermentation Process of Nypa fruticans Sap

NºPublicación: PH12018050380A1 09/03/2020

Solicitante:

MARIANO MARCOS STATE UNIV [PH]

Resumen de: PH12018050380A1

The present invention involves a fermentation process for the production of wine and hydrous ethanol from Nypa Fruticans sap comprising the steps of: fermenting Nypa fruticans sap for at least 3 days, measuring sugar content of the Nypa fruticans sap using refractometer if it has reached 4øBrix using a refractometer and distilling the fermented Nypa fruticans sap following the standard procedure to obtain a 95 pcnt hydrous ethanol using a reflux distilling apparatus. The fermentation process is done under facultative anaerobic condition to obtain a higher alcohol/ethanol yield.

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A GRAIN WINE WITH ROASTED LICORICE AND MANUFACTURING METHOD THEREOF

NºPublicación: KR20200024684A 09/03/2020

Solicitante:

한양대학교산학협력단

Resumen de: KR20200024684A

본 명세서는 로스팅 감초 곡주 및 이의 제조 방법에 관한 것이다. 본 명세서에 의해 개시되는 내용에 따른 로스팅 감초 곡주 제조 방법은 로스팅 감초 제조; 상기 로스팅 감초로부터 로스팅 감초 추출물 제조; 및 상기 로스팅 감초 추출물, 술밑, 술덧, 쌀, 팽화미, 밀입국, 효모, 젖산, 정제 효소 및 용수 중 어느 하나 이상을 발효; 하는 공정을 포함하는 로스팅 감초 곡주 제조 방법이다. 본 명세서에 의해 개시되는 내용에 따른 로스팅 감초 곡주는 로스팅 감초; 효모; 항산화 물질; 및 알코올; 을 포함하는 로스팅 감초 곡주이다.

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A GRAIN WINE WITH STEAMED DEODEOK AND MANUFACTURING METHOD THEREOF

NºPublicación: KR20200024685A 09/03/2020

Solicitante:

한양대학교산학협력단

Resumen de: KR20200024685A

본 명세서는 증숙 더덕 곡주 및 이의 제조 방법에 관한 것이다. 본 명세서에 의해 개시되는 내용에 따른 증숙 더덕 곡주 제조 방법은 증숙 더덕 제조; 및 상기 증숙 더덕, 술밑, 술덧, 쌀, 팽화미, 밀입국, 효모, 젖산, 정제 효소 및 용수 중 어느 하나 이상을 발효; 하는 공정을 포함하는 증숙 더덕 곡주 제조 방법이다. 본 명세서에 의해 개시되는 내용에 따른 증숙 더덕 곡주는 증숙 더덕; 효모; 항산화 물질; 및 알코올; 을 포함하는 증숙 더덕 곡주이다.

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PREPARATION METHOD OF BAMBOO SHOOT WINE

NºPublicación: PH12018000258A1 09/03/2020

Solicitante:

ISABELA STATE UNIV [PH]

Resumen de: PH12018000258A1

The present invention relates to preparation method of bamboo shoot wine using the Dendrocalamus merrillianus (Elmer) Elmer species as a source of least bitter wine compared to other species of bamboo. The preparation method comprises the harvesting of 14-21 days bamboo shoots and the juice was prepared using the following steps: (1) peeling and washing the bamboo and sliced in thin to produce the bamboo shoot raw material; (2) boiling the bamboo shoots atleast 15-20 minutes; (3) straining the bamboo shoots then gently squezzing the bamboo shoots before placing them in the basin; (4) Add sugar and yeast; (5) Mixing well; (6) Pouring in a container; (7) Cover with gauze and ferment for 21 days at room temperature; (8) Pasteurize at 60øc for 15 minutes; (9) Wait one week for clarification before pouring it in a bottle; and (10) Sealed completely before aging.

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SYSTEM AND METHOD FOR PROVIDING WINE TO CUSTOMER, AND SERVER DEVICE AND PROGRAM USED IN THIS SYSTEM

NºPublicación: US2020074533A1 05/03/2020

Solicitante:

BROAD EDGE LIQUEUR INC [JP]

CN_110603563_A

Resumen de: US2020074533A1

An objective is to provide a system for providing wine to a customer. This system is equipped with a wine storage facility for storing wine, wherein wine is deposited in the wine storage facility, and a means for issuing a bill for the wine when wine in the wine storage facility is provided to a customer. This system may also be equipped with a management means for managing wine selection in the wine storage facility.

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MAGNOLIA EXTRACT CONTAINING COMPOSITIONS

NºPublicación: US2020069561A1 05/03/2020

Solicitante:

MARY KAY INC [US]

Resumen de: US2020069561A1

Disclosed is a composition and method for its use that includes Magnolia bark extract, Vitis vinifera extract, tocopherol or tocopherol acetate, and hydrogenated lecithin, lecithin, or dextrin.

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BEVERAGE DISPENSING MACHINE AND POUCH FOR USE WITH BEVERAGE DISPENSING MACHINE

NºPublicación: WO2020047014A1 05/03/2020

Solicitante:

LNJ GROUP LLC [US]
CHANG MARSHAL
FALLIS JEREMY M JR
ORME BRIAN

US_2020062569_A1

Resumen de: WO2020047014A1

A beverage dispensing device includes a housing, a receptacle, means for opening a beverage dispenser, a thermoelectric cooler, an aeration component, and a discharge nozzle. The housing has a flow path. The receptacle is for receiving a beverage container that houses a beverage and for discharging wine into the flow path. The means for opening the beverage container is for releasing beverage from the beverage container. The thermoelectric cooler is positioned in the housing for one of chilling or warming the beverage along the flow path. The aeration component is for aerating wine in the flow path. The discharge nozzle is coupled to the flow path for dispensing the beverage from the housing.

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SYSTEM AND METHOD FOR PROVIDING WINE TO CUSTOMER, AND SERVER DEVICE AND PROGRAM USED IN THIS SYSTEM

NºPublicación: EP3617985A1 04/03/2020

Solicitante:

BROAD EDGE LIQUEUR INC [JP]

US_2020074533_A1

Resumen de: EP3617985A1

An objective is to provide a system for providing wine to a customer. This system is equipped with a wine storage facility for storing wine, wherein wine is deposited in the wine storage facility, and a means for issuing a bill for the wine when wine in the wine storage facility is provided to a customer. This system may also be equipped with a management means for managing wine selection in the wine storage facility.

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A WINE FERMENTER

NºPublicación: KR20200022658A 04/03/2020

Solicitante:

채홍준채준영

Resumen de: KR20200022658A

본 발명은 포도주 발효 장치에 관한 것으로, 본 발명에 따른 포도주 발효 장치는 상단에 포도주 원재료 투입구가 구비되고, 외부 일측에 발효가 완료된 포도주를 배출하는 발효포도주배출구가 구비되며, 내부에 포도 발효 공간이 형성된 원통형의 본체부; 상기 본체부 내부의 상기 발효 공간에서 상하 이동이 가능하도록 배치되고, 원형의 판형상으로 이루어지는 누름판부; 상기 본체부 상부 일측에 구비되어 내부의 상기 포도 발효 공간으로 산소 기체를 주입하는 산소주입부; 상기 산소주입부와 이격되는 상기 본체부 상부 일측에 구비되어 내부의 상기 포도 발효 공간으로 이산화탄소 기체를 주입하는 이산화탄소주입부; 및 상기 본체부 외측면을 둘러싸도록 구비되어, 상기 본체부 내부를 설정된 온도로 조절하는 온도제어부;를 포함하는 것을 특징으로 한다.

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COMPOSITION COMPRISING VERMOUTH WITH CARBON DIOXIDE

Nº publicación: EP3617303A1 04/03/2020

Solicitante:

DESTILERIAS MANUEL ACHA FABRICA DE LICORES S A [ES]

Resumen de: EP3617303A1

The present invention relates to a vermouth composition with carbon dioxide which is bottled in an air-tight container and comprises vermouth mixed with carbon dioxide (CO2) in a proportion between 1 gram of carbon dioxide (CO2) per liter of vermouth and 10 grams of carbon dioxide (CO2) per liter of vermouth. In a preferred embodiment, the proportion is 3 grams of carbon dioxide (CO2) per liter of vermouth to 7 grams of carbon dioxide (CO2) per liter of vermouth. In another more preferred embodiment, the proportion is 4 grams of carbon dioxide (CO2) per liter of vermouth to 6 grams of carbon dioxide (CO2) per liter of vermouth. The base vermouth is advantageously wine aromatized by means of using substances derived from Artemisia species and optionally sweetened by means of using caramelized sugar, and/or sucrose, and/or grape must, and/or rectified concentrated grape must, and/or concentrated grape must.

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