VITICULTURA Y ENOLOGÍA

Volver

Resultados 24 resultados LastUpdate Última actualización 09/12/2017 [18:14:00] pdf PDF




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



1   Mostrar por página


RED WINE VACUUM STOPPER

NºPublicación: WO2017206176A1 07/12/2017

Solicitante:
XING HAOYU [CN]

Resumen de: WO2017206176A1

A red wine vacuum stopper comprising a housing (1), a fixed base (2), a rubber cork (3), a limiting ring (4), and a flexible element (5). The rubber cork (3) is fixedly mounted at the center position on the fixed base (2). The limiting ring (4) is sleeved on the fixed base (2). The limiting ring (4) is used for controlling the depth to which the rubber cork (3) is pushed. The fixed base (2), the rubber cork (3), and the limiting ring (4) are mounted together within the housing (1). The flexible element (5) is mounted between the fixed base (2) and the housing (1). The rubber cork (3) is used for being inserted into the mouth of a red wine bottle. A vent is provided on the rubber cork. An opening is provided on the housing. The vent is in communication with the interior of the housing. The stopper is structurally simple and maintains a vacuum state in the bottle, thus reducing oxygenation of the red wine in the bottle by air.



traducir


 

RED WINE VACUUM STOPPER

NºPublicación: WO2017206175A1 07/12/2017

Solicitante:
XING HAOYU [CN]

Resumen de: WO2017206175A1

A red wine vacuum stopper comprising a housing (1), a fixed base (2), a rubber cork (3), and a flexible element (5). The rubber cork (3) is fixedly mounted on the fixed base (2). The fixed base (2) and the rubber cork (3) are mounted together within the housing (1). The flexible element (5) is mounted between the fixed base (2) and the housing (1). The rubber cork (3) is used for being inserted into the mouth of a red wine bottle. A vent (33) is provided on the rubber cork (3). An opening is provided on the housing (1). The vent (33) is in communication within the interior of the housing (1). When the rubber cork (3) is inserted into the mouth of the red wine bottle, by pressing the housing (1), the housing (1) moves with the flexible element (3) relative to a fixed element, as such, a vacuum is produced within the housing (1), air in the red wine bottle is discharged via the vent, and the interior of red wine bottle is kept in the vacuumed state, thus extending the shelf life of the red wine.



traducir


 

DEVICE FOR THE AMPLIFICATION OF THE DRAINAGE OF THE LIQUID FROM THE PULP OF GRAPES IN A WINE PRESS

NºPublicación: EP3251822A1 06/12/2017

Solicitante:
MANCUSO LEONARDO [IT]

Resumen de: EP3251822A1

Device (105, 205, 305, 405, 505, 605, 705, 805) for the amplification of the drainage of the liquid from the grape pulp in a wine press, comprising a solid body having a first chiseled surface (105a; 205a; 315a, 325a; 405a; 505a; 605a; 605'a; 705a; 805a) and a second chiseled surface (105b; 205b; 315b, 325b; 405b; 505b; 605b) and a central trough hole (105c, 205c, 405c, 505c, 605c, 705c, 805c) between said chiseled surfaces, said first chiseled surface (105a; 205a; 315a, 325a; 405a; 505a; 605a; 605'a; 705a; 805a) comprising at least a first plurality of trough hollow regions and said second chiseled surface (105b; 205b; 315b, 325b; 405b; 505b; 605b) comprising at least a second plurality of trough hollow regions around the central hole. Said chiseled surfaces (105a; 205a; 315a, 325a; 405a; 505a; 605a; 605'a; 705a; 805a; 105b; 205b; 315b, 325b; 405b; 505b; 605b) are convex and that the intersection regions between said trough hollow regions are configured for conveying the liquid obtained from the pressing of the grape pulp.



traducir


 

RED YEAST GRAPE WINE AND MANUFACTURING METHOD THEREOF

NºPublicación: WO2017201877A1 30/11/2017

Solicitante:
MU WEI [CN]

Resumen de: WO2017201877A1

A red yeast grape wine consisting of the following ingredients in parts by weight: 20-40 parts of a red yeast, 40-60 parts of grapes, 10-20 parts of a traditional Chinese herbal liquid extract, and 5-20 parts of a rock sugar. The traditional Chinese herbal liquid extract comprises the following ingredients in parts by weight: 10-15 parts of a grape seed, 5-10 parts of a guarana, 10-15 parts of a Fructus Lycii, 10-15 parts of a Rhizoma Alismatis, 10-15 parts of a Radix Angelicae Sinensis, 10-15 parts of a Fructus Crataegi, 5-10 parts of a Radix Bupleuri, 5-10 parts of a Flos Chrysanthemi, and 5-10 parts of a Pericarpium Citri Reticulatae.



traducir


 

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

NºPublicación: WO2017203090A1 30/11/2017

Solicitante:
INBIOLEV S L [ES]
GARCIA YOLDI DAVID [ES]

Resumen de: WO2017203090A1

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.



traducir


 

AROMA RELEASING MODULE AND AROMA RELEASING CONTAINER COMPRISING SAME

NºPublicación: WO2017204590A1 30/11/2017

Solicitante:
UNIV-INDUSTRY COOPERATION GROUP OF KYUNG HEE UNIV [KR]

Resumen de: WO2017204590A1

Disclosed are an aroma releasing module and an aroma releasing container comprising the same. An aroma releasing container according to an embodiment of the present invention comprises: a container body (300); an opening/closing unit (200) coupled to the upper end of the container body (300); and an aroma releasing module (100) mounted inside the container body (300), wherein the aroma releasing module (100) comprises a porous module body (120), a first hollow (130) formed on one side of the module body (120), and a second hollow (110) formed inside the module body (120); the first hollow (130) contains a porous aroma releasing medium (140); and the second hollow (110) allows external air to flow into the container body (300) through a slit (235) of a membrane member unit (230). The present invention advantageously provides various kinds of aroma releasing kits which are convenient to use, which can be stored for a long time, which can be used a maximized number of times, and which can be effectively used to feel, recognize, remember, and express aromas of fancy beverages and foods with distinguished aromas, such as wine, coffee, tea, beer, and whiskey.



traducir


 

Process of making raw sausage with added white wine and its composition

NºPublicación: SI25190A 30/11/2017

Solicitante:
MOJ MESAR JO\u017DE JO\u017DE \u0160KORJANEC S P [SI]

Resumen de: SI25190A

Postopek in sestava za izdelavo presne klobase z dodanim belim vinom je koncipiran manualno ali avtomatsko tako, da je sestavljen kot kombinacija sedmih proizvodnih faz (F I) do (F VII) in enajstih tehnoloških operacij. Proizvodnja zagotavlja celovito tehnologijo od vhoda surovin do končnega proizvoda v obliki zašpilenega para ali pa povezane - pofrkane - nerazdeljene presne klobase z dodanim belim vinom. Postopek se prične tako, da se pripravi svinjsko in goveje meso, ki se zmelje, in se v mešalcu tej masi dodajo začimbe in dodatki. Nadalje s to maso napolnimo čreva ter izdelamo pare klobas, ki jih v nadaljevanju posušimo in dimimo ter zapakiramo v vakum vrečke katere skladiščimo in posredujemo kupcu.



traducir


 

PROCESSING OF WINE RAW MATERIAL

NºPublicación: US2017342359A1 30/11/2017

Solicitante:
MODEL\u00C1RNA LIAZ SPOL S R O [CZ]
MODEL\u00C1RNA LIAZ SPOL S R O [CZ]

Resumen de: US2017342359A1

Freezing and desorption method by inert gas for the separation of non-volatile and volatile aromatic compounds from wine raw material, particularly the aromatic compounds determining the aroma and flavor of final products, and the subsequent blending of fractions for the preparation of beverages with the required parameters. It is thus possible to prepare non-alcoholic (<0.5% vol. alc.) and low alcoholic (<5% vol. alc.) beverages with non-volatile and volatile aromatic compounds comparable to their content in the original wine raw material, which is not possible by the individual utilization of the given methods. By utilization of this solution it is possible to prepare also alcoholic beverages with alcohol levels higher than 5% vol.



traducir


 

BOTTLED BAG FLUID DISPENSER

NºPublicación: US2017341922A1 30/11/2017

Solicitante:
UTREM INNOVATION LLC [US]

Resumen de: US2017341922A1

An apparatus for dispensing a beverage comprising: a bottle; a bladder for containing the beverage; and a spigot for dispensing the beverage, wherein the bladder is sealed to the base portion of the spigot. The spigot comprises: one or more air ports; and one or more vertical ridged elements. The beverage is entirely contained within the bladder. This bag-in-bottle beverage dispenser may be used as a container and dispenser of wine and other air and photosensitive consumables.



traducir


 

CONTAINER CONTAINING YEAST IN FROZEN FORM OR THAWED FROZEN YEAST IN LIQUID FORM

NºPublicación: EP3248471A1 29/11/2017

Solicitante:
CHR HANSEN AS [DK]

Resumen de: EP3248471A1

The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at -50 deg. Celcius. What makes this product unique is that besides the fact that it is frozen, is that it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.



traducir


 

Safety tap for containers holding liquids

NºPublicación: NZ711028A 24/11/2017

Solicitante:
CONOTAINER S L

Resumen de: NZ711028A

The invention relates to containers commonly used for the sale of wine, including a tap (1) essentially comprising a stationary body (2, 3) and a deformable elastic plug (9) that tends to stay closed. According to the invention, transverse grooves (13) are provided at one of the rear corners of each of the windows (12) in which the flanges (11) move and, by means of the angular rotation of the cylindrical cap, said grooves can be used to lock the flanges (11) axially in the forced closed position, before and after removing the seal, thereby hindering the opening of the tap, which requires a combined rotation and pulling movement. In addition, the stationary and moving elements include coaxial through-holes (14-15) allowing the installation of a padlock preventing unauthorised persons from accessing the container.



traducir


 

RED WINE FRESHNESS PRESERVATION DEVICE

NºPublicación: WO2017197858A1 23/11/2017

Solicitante:
FOSHAN ISOMME TECH CO LTD [CN]

Resumen de: WO2017197858A1

A red wine freshness preservation device, comprising: a sealing plug (1), which is snap-mounted on a bottle mouth and seals the bottle mouth; a handle (2) is provided above the sealing plug; a reversing valve (3) is provided within the handle, a valve core (31) of the reversing valve being connected to an operating means (4) provided outside the handle, and turning the operating means drives the valve core to move; the reversing valve is provided thereon with a wine inlet (5) and a wine outlet (51), the wine inlet being connected to a wine guide tube (52) inserted into the bottle, the wine outlet (51) being connected to a nozzle (53) provided at the front end of the handle; the reversing valve is further provided with an air inlet (6) which is connected to an air tank (7) and an air outlet (61) which is connected to an air outlet tube (62) provided on the sealing plug; the operating means allows the wine outlet to communicate with the wine inlet, or the air outlet to communicate with the air inlet. After a bottle of red wine is opened, the bottle mouth is sealed with the sealing plug, and the bottle is filled with an inert gas such as nitrogen or argon so as to separate air from the wine, thus preserving the freshness of red wine.



traducir


 

BATHTUB SHELF

NºPublicación: WO2017197748A1 23/11/2017

Solicitante:
HU TONG [CN]

Resumen de: WO2017197748A1

A bathtub shelf, comprising: a shelving board (1) and supports (2) provided on both ends of the shelving board (1). A square through hole is provided in the middle of the top surface of the shelving board (1). A downwardly recessed shelving groove (12) is provided on one end of the top surface of the shelving board (1), and a wine cup groove (13) is provided on the other end of the top surface of the shelving board (1). Longitudinally disposed grid boards (3) are evenly arranged in the square through hole. A flipping board (4) located on the grid board (3) is further provided in the square through hole. Two ends on one side of the flipping board (4) are hingedly connected in the square through hole. The flipping board (4) can be outwardly flipped to abut against an edge (11) of the square through hole against the side. The shelf is fully functional and easy to use.



traducir


 

METHOD FOR THE CORRECTIVE TREATMENT OF AGED WINES CONTAMINATED WITH LACTIC AND ACETIC ACID BACTERIA PRESENTING A HIGH VOLATILE ACIDITY

NºPublicación: WO2017198881A1 23/11/2017

Solicitante:
UNIV DE C\u00C1DIZ (OTRI) [ES]

Resumen de: WO2017198881A1

A method for the corrective treatment of aged wines contaminated with lactic and acetic acid bacteria presenting a high volatile acidity. The scientific field to which the invention corresponds is Food Technology, specifically the winemaking industry. The method consists of establishing a submerged culture of flor yeasts in the wine to be treated, with supply and regulation of an air flow by microaeration, and the addition of lysozyme once the exponential growth phase of the yeasts has commenced. The method allows biologically aged wines with a volatile acidity of up to 1.2 g/L to be treated, with growth of the flor yeasts in film-forming culture being inhibited or prevented. The sensory characteristics of the treated wines improve, and said wines can be reincorporated into the industrial system once the alcohol content thereof has been corrected to 15% v/v.



traducir


 

CONTAINER FOR RAISING AND STORING LIQUIDS SUCH AS WINE

NºPublicación: US2017335263A1 23/11/2017

Solicitante:
RTECH SOLUTIONS [FR]

Resumen de: US2017335263A1

A container for raising and storing wine, which includes an external metal enclosure having at least one body in the overall shape of a hollow cylinder and a rear wall fixed to the longitudinal rear end of the body in order to close it off, an internal wooden enclosure that is able to contain the wine, including at least one body in the overall shape of a hollow cylinder and a front wall and a rear wall that close off the body in a leaktight manner, the internal enclosure being inserted into the external enclosure with a tight fit until the rear wall of the internal enclosure butts against the rear wall of the external enclosure, and clamping elements that exert a longitudinal force that tends to clamp the internal enclosure against the external enclosure.



traducir


 

DISPOSABLE DRIP CATCHER AND USE THEREOF

NºPublicación: WO2017194065A1 16/11/2017

Solicitante:
PEDERSEN MOGENS KILDEDAL [DK]
PEDERSEN JESPER BERENT NYGAARD [DK]

Resumen de: WO2017194065A1

A drip catcher (5) adapted for collection of drips from a tap (2) of a liquid dispenser (1), preferably a disposable cardboard dispenser (1) for pouring of wine, beer, water, juice or other foods or beverages, said drip catcher (5) is designed as a flat, oblong object from a flexible and bendable material with two opposite ends and a first side, which constitutes an underside and a second side which constitute an upper side, where the upper sides in an area in one end is equipped with a layer of highly absorbent material (4) and in an area in the other end is equipped with an adhesive material (8), and use thereof.



traducir


 

ALCOHOLIC BEVERAGE

NºPublicación: AU2017202161A1 16/11/2017

Solicitante:
MARIGOLD INT PTY LTD

Resumen de: AU2017202161A1

Abstract An improved alcoholic beverage and a process for making same are disclosed. A spirit of vitis grapes is diluted by mineralised alkaline water, followed by subjection of the diluted spirit to ultrasonic energy in a maturation tank. The resultant beverage demonstrates improved taste and palatability. C')O'7U AIT ALKALINE 4 CONCENTRATED WATER GRAPE SPIRIT CHARCOAL - CHARCOAL FILTER 6 FILTER FILTERED ALKALINE DILUTED ALCOHOL NUTRITIONAL ADDITIVES 7 FILTERING AND DEODOURIZATION IN TANK MATURATION ULTRASONIC 50,000L - 100,000L ENERGY PRECISE FILTER Il BOTTLING -1 FINISHED END PRODUCT , 13



traducir


 

AERIAL FLUID APPLICATION TECHNOLOGY FOR ORCHARDS, VINEYARDS AND THE LIKE

NºPublicación: US2017325411A1 16/11/2017

Solicitante:
ERICKSON STEWART E [US]

Resumen de: US2017325411A1

A system, device and method for delivering CO2 or other gases to plants in fields, orchards, vineyards and the like. A stake with a windbreak structure and gaseous emitters on the upwind side creates a leeward wind eddy surrounding a plant, such as an orchards sapling. This establishes and maintains a gaseous microclimate beneficial to the plant. The device delivers CO2 gas to a plant in an agricultural field, orchard, grove, orchard of the like. The device includes an elongated base adapted to be adjustably placed on the ground a predetermined distance from the plant, upwind of the plant. A wind foil is adjustably connected to the base along its elongated length. The wind foil has a curvilinear geometry with a first face having a generally convex configuration, and a second face having a generally concave configuration. An emitter assembly is disposed on the second face of the wind foil. A gas supply conduit is communicatively connected to the emitter and adapted to be connected to a gas supply. A system including multiple devices and a method of making and using the device and system are also disclosed.



traducir


 

METHOD FOR STIMULATING AND ENHANCING PROCESSES OF REDUCTION, TRANSFORMATION AND METABOLIZATION OF INORGANIC SALTS IN SURFACE SOILS, THROUGH TREATMENT WITH ENHANCED ROCK POWDER

NºPublicación: WO2017191618A1 09/11/2017

Solicitante:
EUREKA RICERCA E SOLUZIONI GLOBALI SOCIETA'COOPERATIVA [IT]

Resumen de: WO2017191618A1

A method is described for preparing a product adapted to stimulate and enhance processes of reduction, transformation and metabolization of inorganic salts in surface soils, the method comprising the following phases: - a first phase, wherein: a natural biologic substance is prepared, which comprises bovine cow manure; said substance is placed into a hole in the soil, with pH levels around the neutral value, preferably 6.5 to 8.0, for a preferable period of six months, from the beginning of autumn throughout the winter, thereby obtaining an enriched organic substance; said enriched organic substance is then subjected to dilution, preferably 1 to 100, with red- wine vinegar of biologic quality, and is placed into a vessel subjected to succussion, starting with a period of 60 seconds followed by a pause of 180 seconds and by a second period of 60 seconds, said enriched organic substance is then diluted again in the proportion of 1 to 100 with distilled water, this dilution being then repeated as in the previous step, the previous step of dilution is then repeated two more times, forming a total succussion and enhancement process of four steps, thereby obtaining distilled water with traces of said manure; - a second phase, wherein: rock powder of the quartz-feldspatic sand type is prepared, said rock powder is then pre-treated by feeding it into a mechanical mixer that will turn for a period of 3 '43", said mixing period changing according to the type of soil and to the pH compo



traducir


 

ACID LIQUID COMPACT WASHING AGENT INCLUDING HYDROXYCARBOXYLIC ACID, NON-IONIC SURFACTANT, AND AN-AMYLASE

NºPublicación: US2017321151A1 09/11/2017

Solicitante:
HENKEL AG & CO KGAA [DE]

Resumen de: US2017321151A1

The invention relates to liquid washing agents having a pH value of <6.5, preferably in the range of 2 to 5, containing, based on the total weight of the liquid washing agent, (i) 5 to 30% by weight, preferably 10 to 30% by weight, in particular 15 to 25% by weight of at least one hydroxycarboxylic acid having 2 to 8 carbon atoms, (ii) 15 to 55% by weight, preferably 20 to 55% by weight, in particular 35 to 50% by weight of at least one non-ionic surfactant, (iii) 0 to 20% by weight of water, and (iv) at least one α-amylase having a pH optimum of pH <7. Said liquid washing agents have an increased cleaning power, in particular on stains on the basis of components and residues from deodorants but also of grates, berries, tea and red wine residues.



traducir


 

PROCESS FOR OBTAINING A SPARKLING ALCOHOLIC BEVERAGE WHERE WINE MACERATED IN HOPS IS MIXED WITH VEGETABLE WATER AND/OR WATER, AND ADDITION OF WINE CONCENTRATE AND CONCENTRATED FRUIT AND/OR VEGETABLE JUICE

NºPublicación: WO2017191498A1 09/11/2017

Solicitante:
EMPRESAS LOURDES S A [CL]

Resumen de: WO2017191498A1

The present invention discloses a process for preparing a sparkling alcoholic beverage resulting from the maceration of hops and/or its derivatives in wine with the addition of wine concentrate, vegetable water and/or water, fruit or vegetable concentrate and/or sugar, in order to reduce the alcohol content of wine, and which is gasified by a second alcoholic fermentation and/or addition of carbon dioxide. Through this process a sparkling alcoholic beverage having between 5 and 15% alcohol, a sugar content between 0.1 and 200 g/L, with a total acidity between 4 and 8 g/L is obtained having hops aroma, flavor and bitterness combined with aromas inherent to wine.



traducir


 

COMPUTING NODE TO INITIATE AN INTERRUPT FOR A WRITE REQUEST RECEIVED OVER A MEMORY FABRIC CHANNEL

NºPublicación: US2017322893A1 09/11/2017

Solicitante:
HEWLETT PACKARD ENTPR DEVELOPMENT LP [US]

Resumen de: US2017322893A1

A computer system operates as a computing node of a fabric computing system, to receive write requests over a memory fabric channel from a sender node. The computer system determines an interrupt vector identifier (VID) for individual write requests that specify a monitored portion of memory. When a write request is to the monitored portion of memory, a processor of the computer system initiates an interrupt that is based on the interrupt VID.



traducir


 

Compositions comprising yeast cells and polyphenols and their use

NºPublicación: AU2016254819A1 09/11/2017

Solicitante:
INSTITUT NAT D'ETUDES SUP\u00C9RIEURES AGRONOMIQUES DE MONTPELLIER (MONTPELLIER SUPAGRO)
INSTITUT NATIONAL DE LA RECH AGRONOMIQUE (INRA)
DANSTAR FERMENT AG

Resumen de: AU2016254819A1

The present disclosure concerns a composition comprising yeast cells and at least one polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell. The present disclosure also concerns using the composition in cosmetic, dermatological, nutritional and / or pharmaceutical fields, as well as in winemaking to protect the wine against oxidation, therefore preserving the wine quality, color and aromas, and as an alternative to ageing of wine on lees.



traducir


 

ACID LIQUID COMPACT WASHING AGENT INCLUDING HYDROXYCARBOXYLIC ACID, NON-IONIC SURFACTANT, AND AN ENZYME

Nº publicación: US2017321152A1 09/11/2017

Solicitante:
HENKEL AG & CO KGAA [DE]

Resumen de: US2017321152A1

The invention relates to liquid washing agents having a pH value of <6.5, preferably in the range of 2 to 5, containing, based on the total weight of the liquid washing agent, (i) 5 to 30% by weight, preferably 10 to 30% by weight, in particular 15 to 25% by weight of at least one hydroxycarboxylic acid having 2 to 8 carbon atoms, (ii) 15 to 55% by weight, preferably 20 to 55% by weight, in particular 35 to 50% by weight of at least one non-ionic surfactant, (iii) 0 to 20% by weight of water, and (iv) at least one enzyme having a pH optimum of pH<7. Said liquid washing agents have an increased cleaning power, in particular on stains on the basis of components and residues from deodorants but also of grates, berries, tea and red wine residues.


traducir



 

1 Mostrar por página

Volver