VITICULTURA Y ENOLOGÍA

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Resultados 13 resultados LastUpdate Última actualización 17/08/2019 [17:39:00] pdf PDF

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

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METHOD FOR PRODUCING WINE WITH A LOW ALCOHOL CONTENT, AND FERMENTING-DESUGARING UNIT FOR THE IMPLEMENTATION THEREOF

NºPublicación: US2019249124A1 15/08/2019

Solicitante:

AB7 IND S A [FR]

WO_2017216431_A1

Resumen de: US2019249124A1

According to the invention, an aliquot of must is sent from a wine making vat into an air-lift-type fermenting-desugaring unit, wherein homogenization of the aliquot and aeration of the yeasts are carried out with controlled heating in order to achieve aerobic fermentation until all the sugar in the aliquot has been consumed completely.

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METHOD FOR PROPAGATION OF WOODY PLANTS FROM LEAF CUTTINGS

NºPublicación: US2019246567A1 15/08/2019

Solicitante:

BIOTECNOLOGICA EMPRESARIAL DEL SUR SPA [CL]

CN_108601325_A

Resumen de: US2019246567A1

The presently claimed invention is related to a method for vegetative propagation of woody plants selected from the group consisting of Eucalyptus (Eucalyptus sp.), Salix sp., olive tree (Olea europaea), rootstock Atlas (Prunus persica x Prunus dulcis x Prunus blireiana), blueberries (Vaccinum corymbosurn), Vitis vinifera, Aristotelia chilensis, Quillaja saponaria and Quercus ilex, from prepared leaf cuttings, wherein the method comprises the steps of: a) providing cuts of leaf cuttings from a donor tree, b) immersing the prepared leaf cutting into a combination of growth regulators, c) planting the prepared leaf cutting into a solid substrate of organic and/or inorganic origin, d) inducing sprouting and rooting of the prepared leaf cutting, by means of controlled ambient temperature, humidity and illumination, wherein steps a) through d) always occur outside an in vitro environment; and embodiments thereof.

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ALUMINUM CONTAINER FOR WINE

NºPublicación: WO2019151189A1 08/08/2019

Solicitante:

TOYO SEIKAN KAISHA LTD [JP]

Resumen de: WO2019151189A1

The present invention relates to an aluminum container for wine, which is composed of an aluminum can body and an aluminum can lid that covers an opening of the can body. A polyester resin coating is formed on the inner surface of the aluminum can body, said polyester resin coating having a thickness of 4 μm or more in the barrel part of the can body; and a coating film, which has a thickness of 6 μm or more and is formed from a polyester/phenol coating material, is formed on the inner surface of the aluminum can lid. Consequently, corrosion of the container and deterioration of the flavor of wine are effectively prevented without using a special scavenger for trapping sulfurous acid even in cases where the container is filled with wine that contains sulfite, and is hermetically sealed.

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WINE-FLAVOURED WATER PREPARATION

NºPublicación: WO2019149979A1 08/08/2019

Solicitante:

FERNANDEZ DELGADO MARCOS [ES]
BATISTA DOS SANTOS FLOR JOAO [ES]

Resumen de: WO2019149979A1

The invention relates to a wine-flavoured water preparation formed from the following ingredients in millilitres per litre of the final product: 960 ml lightly mineralised carbonated water and 40 ml wine of macerated grapes.

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SUPPORTING POLE FOR VINEYARDS

NºPublicación: US2019230871A1 01/08/2019

Solicitante:

BORTOLUSSI MOLLIFICIO SRL [IT]

AU_2017319418_A1

Resumen de: US2019230871A1

Vineyard supporting pole, in particular an intermediate pole arranged between the two head poles, between which is stretched the plant carrying wire, the pole consisting of a metal section whose lower end is driven into the ground. The top end of the pole has a sliding surface for supporting the plant, the sliding surface being formed by a curved part of the metal section, which is furrowed by a groove within which the carrying wire is held.

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PROGRAMMABLE ACCESSORY FOR BEVERAGE CONTAINERS

NºPublicación: US2019233197A1 01/08/2019

Solicitante:

MYLES KORTNEY AMELIA [US]

Resumen de: US2019233197A1

This invention relates generally to beverage-ware in the form of beverage container sleeves and similar such beverage-ware devices for use with beverage containers. More particularly, the present invention relates to an ornamental and multi-functional beverage container accessory for engagement with water bottles, beer bottles, wine bottles, champagne bottles, liquor bottles, alcohol bottles, cups and similar beverage containers.

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METHOD FOR PREPARING FRUIT-FLAVORED BEER, RICE WINE AND BARLEY WINE

NºPublicación: WO2019140538A1 25/07/2019

Solicitante:

BAI HONGTU [CN]

Resumen de: WO2019140538A1

A method for preparing fruit-flavored beer, rice wine and barley wine, which is characterized in that a residue in wine production, i.e., grape skin pomace, is used in the production of beer, rice wine, and brewed barley wine; the beer, rice wine, and brewed barley wine gain a fruity flavor by means of the action of the grape skin pomace.

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COMPACT APPARATUS FOR FERMENTATION AND PRESSING OF WINE

NºPublicación: US2019225480A1 25/07/2019

Solicitante:

SINGH VIJAY [US]

Resumen de: US2019225480A1

An apparatus for the production of red wine is provided. This compact device is suitable for home and hobby use. The fermenting wine is contained inside a single-use plastic bag, eliminating cleaning. A reusable rubber bladder is inflated periodically to squeeze the cap and disperse it. At the conclusion of the fermentation, a perforated device is inserted into the fermentation bag and pneumatic bladders are sequentially inflated to press out the wine while retaining the waste skins and seeds.

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Cup

NºPublicación: AU2018205426A1 25/07/2019

Solicitante:

CALDERCO HOLDINGS GROUP LLC

WO_2018129152_A1

Resumen de: AU2018205426A1

A single serve beverage cup, including for wine, is disclosed having a base, a bowl, a seal and a cover. The container may also include an outer package and an inner package. There is also disclosed a single serve beverage cup having a cavity for receiving a miniature liquor bottle for making a cocktail.

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PRESERVATION METHOD OF A WINE AND CAP FOR IMPLEMENTING THE METHOD

NºPublicación: WO2019142220A1 25/07/2019

Solicitante:

FABBRO ALBERTO [IT]

Resumen de: WO2019142220A1

Preservation method of the wine contained within a bottle (16) following a preliminary phase of partial drinking of the overall wine initially contained in the bottle (16) by leaving a remaining quantity of wine (18) in a bottle (16), the method provides an injection of gas. Cap for implementing such a preservation method, the cap (1 ) being an expandable cap for a bottle (16) for preserving a wine contained within a bottle (16) provided with means for injecting a gas.

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SYSTEM FOR CONTROLLING THE MALOLACTIC FERMENTATION OF WINES

NºPublicación: EP3514535A1 24/07/2019

Solicitante:

INBIOLEV S L [ES]

WO_2018050940_PA

Resumen de: EP3514535A1

The system is provided for aspirating and suctioning a minimum quantity of wine from a barrel (1) or fermentation tank for the analysis of the malic acid, and optionally, the lactic acid, acetic acid and histamines, and thereby gaining control of the development of the malolactic fermentation of the wine inside the barrel (1), without needing to manually take samples for analysis. The suctioning or aspiration occurs via a tube (4-4') which passes through the corresponding lid (2) of the barrel, with the insertion of a solenoid valve (3) in the tube (4-4') and of a peristaltic pump (5) in the external section of the tube (4'), which peristaltic pump is the component which carries out the minimal suctioning of the wine in order to send same to sensors (6) that analyse the malic acid or other components, with the signals being sent wirelessly (7) to a computer, to a mobile telephone or any other means of displaying and viewing the results.

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NIDI (NON INVASIVE DIAGNOSTIC IMAGING)...LOCATED AT DIYIMAGING.COM

NºPublicación: CA2992773A1 24/07/2019

Solicitante:

GROVE SARI L S [CA]
GROVE JOSEPH D N [CA]

Resumen de: CA2992773A1

Say l had the secret formula for Coca Cola; vanilla, cinnamon, nutmeg, 5 ounces of Coca leaf, a good portion of Kola nut... This secret formula, this recipe, could be patented, because with this recipe, the list of ingredients and how to combine them correctly, theoretically someone else could read the patent information, and duplicate something similar to that delicious refreshing stimulating taste... So that patent information becomes useful...Not just as a vanity prize for being smart or inventive enough to think it up, but because now, possibly worldwide, you can share something delicious with your neighbour... lt also means that if you happen to travel, you might be able to enjoy a cold drink, that does not make you ill... You might be able to find someone who can reproduce your recipe for you-and then you do not have to suffer the indignities of 'tourista' or as they call it 'Montezuma's revenge', the thing that happens when you are forced to imbibe local dubious ice cube laden cocktail potions complete with tiny umbrellas or possibly parasitic infection... So it is with NIDI, my non invasive diagnostic imaging recipe, or secret formula... I can tell you how to make your own diagnostic images yourself... I can tell you what free online photo editors you can use to make these images from... I can tell you the step by step filters you need to choose, in what order, to achieve the visual effect of seeing under the skin, to a lump or other imagined abnormality... I can even

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Method for producing fermented wine and vinegar using fruits of Vaccinium virgatum and colored barley

Nº publicación: KR20190087108A 24/07/2019

Solicitante:

CHEON GYOUNG SEON [KR]
SIN JEONG MIN [KR]
CHEON SE JUN [KR]

Resumen de: KR20190087108A

본 발명은 (a) 세척한 흑현미를 물에 불린 후, 증자하여 고두밥을 제조하는 단계; (b) 흑보리를 발아시킨 후 건조하고 분쇄하여 엿기름 가루를 제조하는 단계: (c) 블루베리에 물을 첨가한 후 가열하고 압착 및 여과하여 블루베리 증숙액을 제조하는 단계; (d) 환삼덩굴 열매, 달개비, 번행초 및 싸리나무 잎을 혼합한 산야초에 물을 첨가한 후 추출하고 여과하여 산야초 추출액을 제조하는 단계; 및 (e) 상기 (a)단계의 제조한 고두밥, 상기 (b)단계의 제조한 엿기름 가루, 상기 (c)단계의 제조한 블루베리 증숙액 및 상기 (d)단계의 제조한 산야초 추출액과 누룩가루, 파인애플 및 물을 혼합한 혼합물을 발효시키는 단계를 포함하여 제조하는 것을 특징으로 하는 블루베리 발효주의 제조방법, 상기 방법으로 제조된 블루베리 발효주 및 상기 블루베리 발효주에 블루베리 증숙액 및 산야초 추출액을 첨가한 후 숙성시켜 제조하는 것을 특징으로 하는 블루베리 발효식초의 제조방법에 관한 것이다.

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