VITICULTURA Y ENOLOGÍA

VolverVolver

Resultados 15 resultados LastUpdate Última actualización 27/01/2023 [14:30:00] pdf PDF xls XLS

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



1   por página


SYSTEMS AND METHODS FOR PROCESSING GRAPE JUICE

NºPublicación: WO2023287557A1 19/01/2023

Solicitante:

BLUESKY IP LLC [US]

Resumen de: WO2023287557A1

This disclosure relates to a method and a system for processing grapes. An example system includes a simulated moving bed (SMB) device configured to receive a feed stream and an eluent stream as inputs and provide an extract stream and a raffinate stream as outputs. The feed stream includes a grape juice, the extract stream includes a high-sugar grape juice, and the raffinate stream includes a low-sugar grape juice. The system also includes fermentation equipment configured to produce a low-alcohol wine from the low-sugar grape juice.

traducir

Systems and Methods for Processing Juice

NºPublicación: US2023016781A1 19/01/2023

Solicitante:

BLUESKY IP LLC [US]

WO_2023287557_PA

Resumen de: US2023016781A1

This disclosure relates to a method and a system for processing grapes. An example system includes a simulated moving bed (SMB) device configured to receive a feed stream and an eluent stream as inputs and provide an extract stream and a raffinate stream as outputs. The feed stream includes a grape juice, the extract stream includes a high-sugar grape juice, and the raffinate stream includes a low-sugar grape juice. The system also includes fermentation equipment configured to produce a low-alcohol wine from the low-sugar grape juice.

traducir

COMPOSITE MATERIAL COMPOSED OF A BIO-FILLER AND A THERMOPLASTIC MATRIX AND PROCESS FOR MAKING AN ARTICLE WITH SUCH COMPOSITE MATERIAL

NºPublicación: US2023011201A1 12/01/2023

Solicitante:

UNIV DEGLI STUDI DI MODENA E REGGIO EMILIA [IT]

Resumen de: US2023011201A1

A composite material consisting of a bio-filler and a thermoplastic matrix is described. The bio-filler derives from the lees taken as solid/liquid residue from the bottom of containers containing wine or must, after fermentation, during storage or after any other treatment of wine or must, as well as after filtration, centrifugation or after any process of separation of wine or must. A process for obtaining such a bio-filler and three processes for obtaining an article with such a composite material is also described.

traducir

METHOD FOR PREPARING COFFEE WINE BY MEANS OF COFFEE CHERRIES

NºPublicación: KR20230006169A 10/01/2023

Solicitante:

이현구

WO_2023277654_PA

Resumen de: WO2023277654A1

The present invention relates to a method for preparing coffee wine by means of coffee cherries, the method comprising the steps of: (A) mashing coffee cherries including parchment and outer skin covering the parchment, and then adding water such that the solid matter is contained in 40 to 60 degrees Brix; (B) primarily fermenting the mashed coffee cherries by adding malt; (C) secondarily fermenting the primarily fermented coffee cherries by adding yeast; and (D) filtering the secondarily fermented coffee cherries to separate a filter residue and a filtered liquid. Therefore, coffee wine may be obtained from the filtered liquid, and fermented coffee beans may be obtained from the filter residue.

traducir

MORINDA CITRIFOLIA COMPOSITE FRUIT WINE AND PREPARATION METHOD THEREFOR

NºPublicación: WO2023273076A1 05/01/2023

Solicitante:

HAINAN HUAMEIYI IND CO LTD [CN]

Resumen de: WO2023273076A1

The present application provides a Morinda citrifolia composite fruit wine and a preparation method therefor. Morinda citrifolia is taken as a main raw material; guava, clausena lansium, jackfruit, and solanum muricatum are selected for mixed fermentation according to fermentation characteristics of Morinda citrifolia, so as to prepare the Morinda citrifolia composite fruit wine; the aroma of guava, clausena lansium, and jackfruit neutralizes the smell of Morinda citrifolia, the taste is enriched, and the orange-yellow Morinda citrifolia composite fruit wine which is transparent in color, coordinated in aroma, full in the wine body, palatable in sourness and sweetness, free of irritating odor and good in aftertaste, and has a typical tropical fruit flavor is obtained. Moreover, the Morinda citrifolia composite fruit wine of the present invention does not contain additives such as a clarifying agent and a bacteriostatic agent, and is healthy and safe.

traducir

A DIETARY SUPPLEMENT COMPOSITION FOR ANTI-AGING

NºPublicación: WO2023275626A1 05/01/2023

Solicitante:

NEXGEN BIOPHARMA RES & INNOVATIONS SARL [CH]

Resumen de: WO2023275626A1

The present invention discloses a dietary supplement composition for an individual, comprising fish milt protein hydrolysate, fish skin protein hydrolysate, fish muscle protein hydrolysate, coenzyme Q10 and Vitis vinifera extract characterized in that combination of the fish milt protein hydrolysate, fish skin protein hydrolysate, fish muscle protein hydrolysate, coenzyme Q10 and Vitis vinifera extract having synergistic effect in increasing antioxidant defense for neutralising free radical.

traducir

METHOD FOR PREPARING COFFEE WINE BY MEANS OF COFFEE CHERRIES

NºPublicación: WO2023277654A1 05/01/2023

Solicitante:

LEE HYUN GOO [KR]

KR_20230006169_PA

Resumen de: WO2023277654A1

The present invention relates to a method for preparing coffee wine by means of coffee cherries, the method comprising the steps of: (A) mashing coffee cherries including parchment and outer skin covering the parchment, and then adding water such that the solid matter is contained in 40 to 60 degrees Brix; (B) primarily fermenting the mashed coffee cherries by adding malt; (C) secondarily fermenting the primarily fermented coffee cherries by adding yeast; and (D) filtering the secondarily fermented coffee cherries to separate a filter residue and a filtered liquid. Therefore, coffee wine may be obtained from the filtered liquid, and fermented coffee beans may be obtained from the filter residue.

traducir

USE OF ALGINATES OLIGOMERS TO IMPROVE PLANT PROTECTION AGAINST PATHOGENS

NºPublicación: US2023000088A1 05/01/2023

Solicitante:

UNIV BOURGOGNE [FR]
CENTRE NAT RECH SCIENT [FR]
INSTITUT NATIONAL DE RECH POUR L\u2019AGRICULTURE |\u2019ALIMENTATION ET L\u2019ENVIRONNEMENT [FR]
ELICITYL [FR]

WO_2021123138_A1

Resumen de: US2023000088A1

The invention concerns the use of alginate oligomers in sequence α(1-4)Guluronane and/or β(1-4)Mannuronane having a DP greater than 30, as an active ingredient of biocontrol products in plants, and that may be combined with another molecules such as phytohormones, against cryptogamic diseases of plants, in particular of vine (Vitis vinifera), or to protect other species against aggressors such as pathogenic microbes or insects.

traducir

RETAINING MEMBER AND INSULATING VESSEL INCORPORATING SAME

NºPublicación: US2023002140A1 05/01/2023

Solicitante:

VINGLACE LLC [US]

Resumen de: US2023002140A1

A retaining member for use with a vacuum-insulated vessel is described. The retaining member may include a body and a deformable member. The deformable member may have a first layer and a second layer extending from the first layer to a resilient end of the second layer. The resilient end of the second layer may define an opening of the second layer and the opening of the second layer may be aligned with a first aperture of the body and a second aperture of the body, to receive and securely hold a bottle such as a wine bottle within the opening, the first aperture, and the second aperture. The second layer may be resiliently flexible between a first position and a second position of a peripheral edge of the resilient end, to receive and retain bottles having various sizes.

traducir

CONSTANT TEMPERATURE CONTROL METHOD, ELECTRONIC DEVICE, AND CONSTANT TEMPERATURE WINE CABINET

NºPublicación: WO2023273371A1 05/01/2023

Solicitante:

QINGDAO HAIER SPECIAL FREEZER [CN]
HAIER SMART HOME CO LTD [CN]

CN_113503683_A

Resumen de: WO2023273371A1

The present invention provides a constant temperature control method, an electronic device, and a constant temperature wine cabinet. The constant temperature control method comprises: obtaining a first difference between a first actual temperature and a reference temperature of the compartment at a reference ambient temperature; correcting a startup point temperature and a shutdown point temperature of a compressor of the refrigeration device according to the first difference to obtain a first corrected startup point temperature and a first corrected shutdown point temperature; obtaining a second difference between the reference temperature and a second actual temperature of the compartment at an actual ambient temperature; correcting the first corrected startup point temperature and the first corrected shutdown point temperature according to the second difference to obtain a second corrected startup point temperature and a second corrected shutdown point temperature; and controlling the compressor of the refrigeration device to be turned on according to the second corrected startup point temperature, and controlling the compressor of the refrigeration device to be turned off according to the second corrected shutdown point temperature.

traducir

WINE DISPENSER

NºPublicación: WO2022267172A1 29/12/2022

Solicitante:

YIWU LOCYOP HOUSEHOLD PRODUCT CO LTD [CN]

CN_215798472_U

Resumen de: WO2022267172A1

A wine dispenser, which comprises a liquid storage container having an open top, a vertical flow-separating column (4) being arranged in the middle of the bottom of the liquid storage container, and a through hole (13) penetrating the bottom of the liquid storage container being disposed in the center of the flow dividing column (4); an upper cover (1) is sleeved over the flow-separating column (4); a channel (12) connected to the through hole (13) is reserved between the upper cover (1) and the flow-separating column (4), and a gap (11) in communication with the channel is provided between the upper cover (1) and the bottom of the liquid storage container. The structure is simple, and it is convenient to use; a siphon is formed by a combination of the flow-separating column and the upper cover to avoid a cup overflowing due to excess pouring of wine, thus avoiding waste; the use is convenient and somewhat interesting.

traducir

Tamper resistant reusable wine bottle stopper compatable with cork-screw-extractors

NºPublicación: US2022411136A1 29/12/2022

Solicitante:

FRICANO PHILLIP JAMES [US]

Resumen de: US2022411136A1

A rigid stopper (10) made of synthetic materials, particularly for wine bottles, comprises a substantially cylindrical body (12) defining a longitudinal axis (20), with a side surface (14) and two opposing substantially flat end faces (16, 18), and at least two compressible-elastomeric “O”-rings (22, 24) seated in corresponding semicircular-circumferential-grooves (26, 28) on the side surface (14). The semicircular-circumferential-grooves (26, 28) are positioned symmetrically about a central-plane (56) toward faces (16, 18) of body (12) respectively. Faces (16, 18) are comprised of foramen (42, 44) respectively which communicate with a volute cavity (14) for the purpose of accepting a typical cork-screw-extractor. Stopper 10 having longitudinal symmetry about a central plane (56), either face (16) or face (18) of stopper body (12) is configured to rest flush with bottle (48) top for the purpose of maintaining compatibility with random orientation of the stopper 10 with the “corking” process of packaging machinery. A predetermined diameter (32) of stopper body (12) is slightly less than the interior neck (54) of bottle (48) for the purpose of allowing the “O”-rings (22, 24) to be compressively engaged between the stopper body (12) and interior neck (54), thereby sealing and maintaining position by means of friction of stopper (10) within bottle (48). The two compressible-elastomeric “O”-rings (22, 24) are made of a different material of that of the cylindrical

traducir

BOTTLE STORAGE DEVICE

NºPublicación: WO2022272280A1 29/12/2022

Solicitante:

WINE MASTER CELLARS LLC [US]

WO_2022271643_PA

Resumen de: WO2022272280A1

A wine bottle holder including a plate and an extension member coupled to the plate. The extension member may extend outwards from the plate and a ring may be coupled to the extension member. The ring may be configured to receive a portion of the wine bottle. The ring may include a cylindrical body with opposite surfaces that are parallel to each other. The opposite surfaces may define oblique openings.

traducir

Liquid Medium Purification and Stirring Device

NºPublicación: US2022411296A1 29/12/2022

Solicitante:

ARMITAGE JENNIFER [CA]

Resumen de: US2022411296A1

The present invention relates to a liquid and drink purification and stirring device. The device is handheld and can be used for a variety of liquid drinks, such as water, juices and wines. The device is designed like a stirring rod or straw and has the material composition that enables the device to attract and adhere various solutes thereto when suspended in liquid mediums. The device features an elongated wand and a handle. The wand is made from food-grade copper and when submerged in a liquid, attracts unnatural solutes, and kills pathogens such as bacteria, algae, viruses and many more. The handle can be made from any food grade and FDA approved material and can be integrated or removably-attached to the wand. The device is also used for stirring the liquid and enables consumers to play a greater role in managing their own health and to prohibit consumption of pathogens

traducir

EXPANSION CHAMBER FOR A WINE BOTTLE AERATOR

Nº publicación: US2022410085A1 29/12/2022

Solicitante:

STEVENSON ROBERT A [US]
STEVENSON WENDY L [US]
STEVENSON RYAN A [US]
STEVENSON JENNIFER L [US]

US_2021387148_A1

Resumen de: US2022410085A1

A hollow expansion chamber of the present invention is configured to temporarily contain an expansion of bubbles during an aeration process for aerating a liquid, where a chamber body of the expansion chamber has a rounded shape. When moving circumferentially downward along the chamber body starting from a maximum inside diameter, the rounded shape of a bottom portion has a first integral transition that is a tangential transition to a first frustoconical shape. Continuing moving circumferentially downward, the first frustoconical shape has a second integral transition to a cylindrical extension. The cylindrical extension at a distal end has a bottom opening configured to fit within an opened bottleneck. The first frustoconical shape has a minimum angle of 15 degrees relative to a horizontal plane. The second integral transition is a radial second integral transition having an inside surface radius of at least 0.25 inches.

traducir

1 por página

punteroimgVolver