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Resultados 28 resultados LastUpdate Última actualización 22/04/2019 [17:14:00] pdf PDF

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

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AROMA DIFFUSION MODULE AND AROMA DIFFUSION CONTAINER INCLUDING THE SAME

NºPublicación: US2019111171A1 18/04/2019

Solicitante:

UNIV INDUSTRY COOPERATION GROUP KYUNG HEE UNIV [KR]

CN_109641074_A

Resumen de: US2019111171A1

Disclosed are an aroma diffusion module and an aroma diffusion container including the same. The aroma diffusion container according to an embodiment of the present invention includes a container body; an opening and closing unit coupled to the upper end of the container body; and an aroma diffusion module mounted in the container body, in which the aroma diffusion module includes a porous module body; a first hollow formed at one side of the module body; and a second hollow formed inside the module body, a porous aroma diffusion medium is accommodated in the first hollow, and the second hollow allows external air to be introduced into the container body through a slit of a membrane member unit. According to the present invention, there is an advantage of providing various types of aroma diffusion kits which can be efficiently used to feel, distinguish, memorize, and express aromas of favorite beverages and food, such as wine, coffee, tea, beer, and whiskey in which the aroma is important, while maximizing the number of use times as well as being easy to use and enabling a long-term storage.

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Low Urea-producing and Flavor-producing Wickerhamomyces anomalus Strain and Use Thereof in Food Production

NºPublicación: US2019112677A1 18/04/2019

Solicitante:

UNIV JIANGNAN [CN]

WO_2017215355_A1

Resumen de: US2019112677A1

The present invention discloses a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, falling within the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention is obtained by isolating from a liquor fermentation environment (Daqu), is named Wickerhamomyces anomalus CGMCC NO. 12416, and was deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416. The strain of the present invention has the characteristics of low urea production, flavor production, and tolerance to ethanol and acids, is an excellent strain having a fermentation function, and can be used in brewed wine, distilled liquor and other food fields to ensure food safety.

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METHOD FOR MAKING WINE CONTAINING LOW-MOLECULAR GINSENOSIDE COMPONENTS

NºPublicación: WO2019074150A1 18/04/2019

Solicitante:

RAPHADEO CO LTD [KR]

Resumen de: WO2019074150A1

The present invention relates to a method for making wine containing low-molecular ginsenosides, and the making method according to the present invention comprises: a step for preparing a concentrated ginseng paste; a step for washing grapes; a step for drying surfaces of the washed grapes; a step for mixing the concentrated ginseng paste and the surface-dried grapes to prepare a first mixture; a step for mixing honey and the surface-dried grapes to prepare a second mixture; a step for separately stirring the first mixture and the second mixture to break the gapes in each of the mixtures, followed by mixing; a primary fermentation step for separately fermenting the stirred first and second mixtures in different containers; a step for filtering the primarily fermented first mixture to obtain a first filtrate, and filtering the primarily fermented second mixture to obtain a second filtrate; a secondary fermentation step for transferring the first and second filtrates into new different containers, respectively, followed by fermentation; a step for mixing the secondarily fermented first and second filtrates to prepare a third mixture; a tertiary fermentation step for fermenting the third mixture; and a step for filtering the tertiarily fermented third mixture. The wine made by the above method has pharmacological functionality inherent to ginseng by containing low-molecular ginsenosides with a high absorption rate, and has excellent sensory characteristics and palatability due t

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A WINE POURER AND AERATOR, AND LABEL INCORPORATING SAME

NºPublicación: WO2019073327A1 18/04/2019

Solicitante:

ROSSOUW JOHANNES CHRISTOFFEL [ZA]

Resumen de: WO2019073327A1

A resiliently flexible planar pourer (104) rollable into a tubular pouring shape suitable for placement into a mouth (400) and neck (402) of a vessel (100) to define an operating condition wherein it provides a flow path from the vessel (100) and wherein the pourer (104) presses against side walls of the neck (402) under its own resilience. The pourer (104) comprises an obstruction tab (106) foldable towards an obstructing condition wherein it projects towards an interior of the tubular pouring shape when the pourer (104) is in the operating condition so as to obstruct the flow path. The invention extends to a label comprising a body with a pourer (104) incorporated therein.

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DEVICES AND METHODS FOR REMOVAL OF BIOGENIC AMINES FROM WINES AND OTHER LIQUIDS

NºPublicación: EP3468686A1 17/04/2019

Solicitante:

YADAV JAY [US]

CN_109641161_A

Resumen de: US2017355939A1

Methods and devices for use in removing biogenic amines from wine or other liquids are described. The methods and devices use a cation exchange resin and/or molecularly imprinted medium selective for amines to remove the amines from the wine or other liquid at the point of use.

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THERMAL REGULATION AND STABILIZATION VESSEL

NºPublicación: WO2019070760A1 11/04/2019

Solicitante:

GOLDI HOLDINGS LLC [US]

US_2019099027_A1

Resumen de: WO2019070760A1

A thermal stabilization vessel (12) may include a double walled tube (30). The tube (3) may have an outer wall (56), an inner wall (54), and a sealed off volume (58) located between the inner and outer walls (54, 56). A removable base (32) may close off a bottom opening of the tube (30) and conduct heat to or from a container (14) placed within the vessel (12). A top (28) may partially close off a top opening of the tube (30). The top (28) may include an annulus (66f) of elastomeric material. The annulus (66f) may have a plurality of resilient tabs (136) extending radially inward toward a central axis of the tube (30). When a container (14) such as a bottle of wine is placed within a vessel (12), the tabs (136) of the annulus (66f) may resiliently deflect as needed to accommodate the container (14) and then restrict air exchange between an ambient environment and a space located interior to the inner wall (54) of the tube and exterior to the container (14).

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Method and system for washing grapes, especially grapes for winemaking

NºPublicación: AU2017331156A1 11/04/2019

Solicitante:

TURATTI SRL

WO_2018055651_PA

Resumen de: AU2017331156A1

Process and plant for washing of grapes especially for wine making comprising: - a first stage of automated washing able to remove substances and / or foreign bodies from the grapes at least through the effect of chemical agents; - a second stage of automated washing to remove chemical agents from the grape; the phases of washing being such as to preserve the integrity and the organoleptic qualities of the grape.

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AROMA RELEASING MODULE AND AROMA RELEASING CONTAINER COMPRISING SAME

NºPublicación: EP3466452A1 10/04/2019

Solicitante:

UNIV INDUSTRY COOPERATION GROUP KYUNG HEE UNIV [KR]

US_2019111171_A1

Resumen de: EP3466452A1

Disclosed are an aroma diffusion module and an aroma diffusion container including the same. The aroma diffusion container according to an embodiment of the present invention includes a container body; an opening and closing unit coupled to the upper end of the container body; and an aroma diffusion module mounted in the container body, in which the aroma diffusion module includes a porous module body; a first hollow formed at one side of the module body; and a second hollow formed inside the module body, a porous aroma diffusion medium is accommodated in the first hollow, and the second hollow allows external air to be introduced into the container body through a slit of a membrane member unit. According to the present invention, there is an advantage of providing various types of aroma diffusion kits which can be efficiently used to feel, distinguish, memorize, and express aromas of favorite beverages and food, such as wine, coffee, tea, beer, and whiskey in which the aroma is important, while maximizing the number of use times as well as being easy to use and enabling a long-term storage.

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METHOD FOR MAKING SWEET WINE WITH GRAPE FLAVOR, AND SWEET WINE WITH GRAPE FLAVOR

NºPublicación: EP3467089A1 10/04/2019

Solicitante:

DONG BOXING [CN]

Resumen de: EP3467089A1

Disclosed are a method for producing a sweet wine with grape flavor, and a sweet wine with grape flavor produced according to the method. The method comprises: placing grapes and jiuqu in a fermenter; keeping a temperature of the fermenter at a fermentation temperature of 25°C to 38°C, preferably 28°C to 32°C, for 15 to 40 hours, preferably 18 to 24 hours; adding liquor or spirit into the fermenter, in which an alcohol content of the liquor or spirit is not lower than 15%; sealing the fermenter for 10 to 30 days, preferably 18 to 22 days; and filtering a fermented product in the fermenter to obtain the sweet wine with grape flavor.

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SYSTEM FOR THE PROPAGATION OF YEAST AND ADAPTATION FOR SECONDARY FERMENTATION IN THE PRODUCTION OF SPARKLING WINES

NºPublicación: EP3467090A1 10/04/2019

Solicitante:

INBIOLEV S L [ES]

WO_2017203090_A1

Resumen de: EP3467090A1

The invention relates to a system for the propagation of yeast and adaptation to ethanol in a sustained manner using a bioreactor (1) which is programmed automatically and in which the propagation and adaptation to ethanol, pH and temperature is carried out, for a secondary fermentation in the tirage of Cava, Champagne and sparkling wines in general. The bioreactor (1) includes a motor (6) with stirring blades, and a temperature-control system comprising a sleeve and an electrical resistor, said bioreactor (1) being associated with a mixing tank (2) which houses the liquor. In addition, a programmed pump (4) is provided between the bioreactor (1) and the mixing tank (2), as well as a programmable automaton with a control panel (5) for automating the process.

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AERATOR

NºPublicación: WO2019061312A1 04/04/2019

Solicitante:

SSPOW LTD [CN]

Resumen de: WO2019061312A1

An aerator, comprising: a machine body (1), a metal cup (2), a cooling module, an aeration tube (3), and an air pump (4). The metal cup (2), the cooling module, the aeration tube (3) and the air pump (4) are provided on the machine body (1). The aeration tube (3) comprises an aeration cup (31) and a wine vent tube (32). An upper opening of the metal cup (2) is in communication with the outside. A lower opening of the metal cup (2) is connected to an upper opening of the aeration cup (31). A lower opening of the aeration cup (31) is connected to an upper opening of the wine vent tube (32). A lower opening of the wine vent tube (32) is a wine outlet communicating with the outside. A flow area of the upper opening of the aeration cup (31) is greater than a flow area of the lower opening of the aeration cup. A side wall of the aeration cup (31) is provided with an aeration opening (311, 312). An air outlet of the air pump (4) is in communication with the aeration opening (311, 312) via an air outlet tube such that air is pumped into the aeration cup (31). The cooling module is for cooling wine that flows past the metal cup (2). The aerator can achieve complete wine aeration and combine wine aeration and refrigeration in a system.

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THERMAL REGULATION AND STABILIZATION VESSEL

NºPublicación: US2019099027A1 04/04/2019

Solicitante:

GOLDI HOLDINGS LLC [US]

WO_2019070760_A1

Resumen de: US2019099027A1

A thermal stabilization vessel may include a double walled tube. The tube may have an outer wall, an inner wall, and a sealed off volume located between the inner and outer walls. A removable base may close off a bottom opening of the tube and conduct heat to or from a container placed within the vessel. A top may partially close off a top opening of the tube. The top may include an annulus of elastomeric material. The annulus may have a plurality of resilient tabs extending radially inward toward a central axis of the tube. When a container such as a bottle of wine is placed within a vessel, the tabs of the annulus may resiliently deflect as needed to accommodate the container and then restrict air exchange between an ambient environment and a space located interior to the inner wall of the tube and exterior to the container.

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GLASSWARE

NºPublicación: US2019099022A1 04/04/2019

Solicitante:

HANGING IP LLC [US]

Resumen de: US2019099022A1

Glassware such as wine glasses and pint glasses can include a support element configured to support a bottle such as a miniature liquor bottle or a beer bottle in an upside-down or inverted configuration, such that a mouth of the bottle is within the glassware. The support element can be integrally formed with the rest of the glassware. The glassware can be filled with a first beverage and the bottle can be filled with a second beverage and supported on the support element such that the second beverage automatically mixes with the first beverage as the first beverage is consumed.

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KSV 4 IN 1 FIRE PIT

NºPublicación: US2019101292A1 04/04/2019

Solicitante:

QUIGLEY DAVID EMERSON [US]

US_2017276372_PA

Resumen de: US2019101292A1

The KSV 4in1 Fire Pit can be used in four different ways. It comes standard as a portable fire pit. However, you can also add to the KSV Fire Pit a powder coated steel pan accessory which during the day turns makes it an ice chest and cooler. It's perfect for keeping your wine, beer, soda, water, hors d'oeuvres, etc. . . . cold throughout the day. When it's time to start a fire, the user removes the cooler safety sleeve and slides out the cooler pan, and then slides in the heavier gauge stainless steel fire pan followed by the stainless steel safety sleeve. When you've created enough hot coals in the pan, the user can add the KSV soap stone accessory for sauteing their favorite meat, fish or vegetables or insert the stainless steel grill that fits directly inside and on top of the stainless safety sleeve. Once the coals cool, the user can cover the fire pan with the coffee table top that turns the KSV Pit into a handsome coffee table for breakfast and morning coffee. That's 4 uses in 1 beautiful accessory to an outdoor living patio.

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USE OF AN ADDITIVE TO IMPROVE THE QUALITY OF BEVERAGES BASED ON PLANT MUSTS

NºPublicación: WO2019063936A1 04/04/2019

Solicitante:

OENOTROPIC INNOVATION [FR]
INSTITUT NATIONAL DE LA RECH AGRONOMIQUE [FR]
INSTITUT NAT DETUDES SUPERIEURES AGRONOMIQUES DE MONTPELLIER [FR]

FR_3071504_A1

Resumen de: WO2019063936A1

The present invention relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive comprises a cysteine protease and a cofactor.

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BOTTLE THROWING DEVICE

NºPublicación: WO2019061808A1 04/04/2019

Solicitante:

GUANGZHOU SHIPYARD INT CO LTD [CN]

CN_207225588_U

Resumen de: WO2019061808A1

A bottle throwing device, comprising: a shredding part (1) fixedly provided on a deck (100) of a ship and configured to shred the body of a champagne bottle (4); a champagne bottle fixing part (2) with one end rotatably connected to one end of the shredding part (1) and the other end bound with the champagne bottle (4); and a connecting line (3) with one end connected to the champagne bottle fixing part (2) and the other end connected to the deck (100). If the connecting line (3) is broken, the champagne bottle fixing part (2) can rotate about the fixed axis so that the bottle of the champagne bottle (4) can collide on the shredding part (1). The shredding part can shred the body of the champagne bottle (4) and keep the bottle neck of the champagne bottle (4) intact, which replaces the conventional mode of manually throwing the bottle, and the bottle throwing effect is superior.

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DOUBLE TARGETING FUSION PROTEIN TARGETING PD-1 OR PD-L1 AND TARGETING VEGF FAMILY AND USE THEREOF

NºPublicación: WO2019062642A1 04/04/2019

Solicitante:

BEIJING BEYOND BIOTECHNOLOGY CO LTD [CN]

CN_109575140_A

Resumen de: WO2019062642A1

A double targeting fusion protein targeting PD-1 or PD-L1 and targeting VEGF family. Said double targeting fusion protein comprises (i) an anti-PD-1 antibody or an anti-PD-L1 antibody, and (ii) a VID effectively linked at the C-terminus of each of two heavy chains of said anti-PD-1 antibody or anti-PD-L1 antibody. Provided are a polynucleotide encoding the double targeting fusion protein, a vector comprising the polynucleotide, a host cell comprising the polynucleotide or the vector, and use of the double targeting fusion protein in the treatment, prevention and/or diagnosis of diseases associated with PD-1 activity, PD-L1 activity and VEGF family activity in an individual.

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PHARMACEUTICAL COMPOSITION FOR TREATING HEMORRHOIDAL DISAESE

NºPublicación: EP3461490A1 03/04/2019

Solicitante:

UNIDERM FARM S R L [IT]

Resumen de: EP3461490A1

The present invention relates to pharmaceutical compositions for the treatment of haemorrhoids. In particular the invention relates to the use of pharmaceutical compositions containing Acetyl Hexapeptide-8 and/or Pentapeptide-18 for use in the treatment of haemorrhoids and to reduce the clinical symptoms caused by local inflammation and improve trophism of the haemorrhoidal vascular tissue. The invention also relates to pharmaceutical compositions containing the two peptides in combination with at least one plant extract having activity on the microcirculation preferably selected from the group of hippocastanum, Centella, Ilex, Vaccinium, Hamamelis, Vitis, Melilotus, Holly, Cypress, Achillea, Ginkgo biloba, Boraginaceae, Urtica, Orthosiphon, Sambucus, Citrus and their mixtures and the use of such pharmaceutical compositions for use in the treatment of haemorrhoids and to reduce the clinical symptoms caused by local inflammation and improve trophism of the haemorrhoidal vascular tissue.

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PROCESS FOR PREPARING A POLYPHENOL CONCENTRATE WITH TRANS-RESVERATROL AS MAIN ACTIVE COMPONENT

NºPublicación: RO133170A2 29/03/2019

Solicitante:

SALMED FARMA S R L [RO]

Resumen de: RO133170A2

The invention relates to a process for preparing a polyphenol concentrate with trans-resveratrol as main active component. According to the invention, the process consists in that byproducts resulted from the vine-growing and wine production sector, for Vitis vinifera species, are subjected to physical-chemical and enzymatic extraction stages in the presence of β glucosidase deposited on magnetic particles, at the temperature of 40...45°C, pH 4...6, hydrolysis period 12...24 h, followed by an alcoholic extraction at reflux for 1 h at 70...80°C, there resulting a total polyphenol extraction efficiency as polyphenols of 67%, with a resveratrol concentration of minimum 90%, having a purity of 99.8%.

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WINE-SERVING DEVICE, WINE-SERVING CART AND WINE SERVING METHOD

NºPublicación: WO2019057177A1 28/03/2019

Solicitante:

JIN TAO [CN]
WU JIAN [CN]

Resumen de: WO2019057177A1

A wine-serving device, comprising a decanting device (2), a wine-serving region (3) and a wine-serving unit (4), wherein the wine-serving region (3) is used for accommodating a wine container (11); the wine-serving unit (4) is used for cooling or heating so as to cool or heat the wine-serving region (3); and the decanting device (2) is used for decanting wine in the wine container (11). Further provided are a wine-serving cart and a wine serving method.

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AIR SENSITIVE PRODUCT PRESERVATION DEVICE AND METHOD

NºPublicación: WO2019059774A2 28/03/2019

Solicitante:

STUDIOKEES [NL]
VISSER ODIN EGILL [NL]
HUIJGEN JAAP [NL]

Resumen de: WO2019059774A2

An air sensitive product preservation device, e.g. wine. A stopper is insertable into the container via the open top thereof. The stopper comprises a stopper body provided with a valve assembly which controls one or more passages that extend through the stopper body. This valve assembly has an upward air passing state, a downward air passing state, and a sealing state in which the one or more passages are sealed by the valve assembly such as to prevent air to flow through the stopper either upwardly or downwardly. One or more sealing elements are provided to seal against the inner side surface of the container, at least over an operative section of its height. The stopper further comprises one or more magnetic field stopper elements mounted to the stopper body and made out of a magnetic or magnetisable material. The device further comprises a user operable slider that is configured to slide along the outer side surface of at least the operative section of the container. The slider comprises one or more magnetic field slider elements made out of a magnetic or magnetisable material, such that when the slider is arranged on the outer side surface of the container at the height of stopper inside the container, an operative magnetic field is established in between the stopper and the slider, such that by sliding the slider up and down along the outer side surface of the container, said stopper is moved up and down along with the slider.

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PROCESS TO RECOVER GASOLINE AND DIESEL FROM AROMATIC COMPLEX BOTTOMS

NºPublicación: SG11201901397SA 28/03/2019

Solicitante:

SAUDI ARABIAN OIL CO [SA]

US_2019010411_A1

Resumen de: SG11201901397SA

INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property 111111411 0 11101 HOE 3E1 0 01110111111111H111111111111111111110111111 Organization International Bureau (10) International Publication Number (43) International Publication Date .....0\"\" WO 2018/048611 Al 15 March 2018 (15.03.2018) W I PO I PCT _ (51) (21) (22) (25) Filing Language: (26) (30) (71) (71) (72) International Patent Classification: BEADLE, Bruce, Richard; Saudi Arabian Oil Company, ClOG 69/00 (2006.01) ClOG 69/08 (2006.01) Ga-322, Floor 3, Building 2291, R&d Center!, Saudi Aram- co, Dhahran 31311 (SA). RAMASESHAN, Vinod; Sau- International Application Number: PCT/US2017/047842 di Arabian Oil Company;, P.o. Box 1256, Saudi Aramco, Dhahran 31311 (SA). BILAUS, Rakan, Sulaiman; Sau- International Filing Date: di Arabian Oil Company, P.O. Box 19887, Saudi Aramco, 21 August 2017 (21.08.2017) Dhahran 31311 (SA). English (74) Agent: RHEBERGEN, Constance, Gall; Bracewell LLP, P.O. Box 61389, Houston, TX 77208-1398 (US). Publication Language: English (81) Designated States (unless otherwise indicated, for every Priority Data: kind of national protection available): AE, AG, AL, AM, 15/257,619 06 September 2016 (06.09.2016) US AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, Applicant: SAUDI ARABIAN OIL COMPANY CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, [SA/SA]; 1 Eastern Avenue, Dhahran 31311 (SA). DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, H

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COFFEE CONTAINERS AND ASSOCIATED SYSTEM AND METHOD FOR PREPARING ROAST AND GROUND COFFEE

NºPublicación: SG11201901568QA 28/03/2019

Solicitante:

NESTEC SA [CH]

CA_3036371_A1

Resumen de: SG11201901568QA

INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property 111111111111111111111111111111111111111111111111111111111111111111111111111111 Organization International Bureau (10) International Publication Number (43) International Publication Date ......0\" WO 2018/069182 Al 19 April 2018 (19.04.2018) WIP0 1 PCT (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A47J 42/52 (2006.01) kind of national protection available): AE, AG, AL, AM, (21) International Application Number: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, PCT/EP2017/075498 CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, (22) International Filing Date: HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, 06 October 2017 (06.10.2017) KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, (25) Filing Language: English OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, (26) Publication Language: English SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, (30) Priority Data: TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. 16194012.7 14 October 2016 (14.10.2016) EP (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (71) Applicant: NESTEC SA [CH/CH]; Avenue Nestle 55, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, 1800 Vevey (CH). UG

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OPAQUE PAPER WITHSTANDING IMMERSION

NºPublicación: WO2019058034A1 28/03/2019

Solicitante:

PAPETERIE ZUBER RIEDER [FR]

FR_3071517_A1

Resumen de: WO2019058034A1

The present invention relates to an opaque paper (2) which can withstand immersion for producing a label (1) which is intended mainly for bottles (6) of wines or spirits, and which is remarkable in that it is constituted by a basic paper substrate (3) which is constituted by fibres and opacifying mineral fillers, the basic paper substrate (3) being subjected on the front and rear faces to a surface treatment (4) which is constituted by mineral pigments or other pigments which are associated with hydrosoluble and synthetic binders. The invention also relates to a label (1) and the method for producing it from the paper (2).

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METHOD OF REDUCING ALCOHOL IN AN ALCOHOLIC SOLUTION VIA THE APPLICATION OF ELECTROMAGNETIC FIELDS

Nº publicación: WO2019058147A1 28/03/2019

Solicitante:

POULAS KONSTANTINOS [GR]
KOLYPERAS CHRISTOS [GR]

Resumen de: WO2019058147A1

The present invention relates to a method of reducing or eliminating the concentration of alcohol in an alcoholic solution, with emphasis on alcoholic beverages produced by alcoholic fermentation, while maintaining the organoleptic characteristics of the treated sample. The reduction is achieved by a device including the reservation tank in which the alcoholic solution and electromagnetic field generating device is maintained. The invention is applicable to all alcoholic beverages, particularly wine and beer.

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