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PROCESS FOR CONVERTING POMACE DERIVED FROM WINERIES INTO A FOOD INGREDIENT AND PRODUCT

Resumen de: US20260068914A1

A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.

AERATING GLASS

Resumen de: WO2026050791A1

The present disclosure is directed to a glass wine drinking vessel. The vessel comprises a bowl for holding wine, and a flow disrupting formation extending inwardly from a wall of the bowl, wherein the flow disrupting formation is configured to disrupt flow of the wine, when the wine is swirled within the bowl. The flow disrupting formation may be asymmetrical, such that swirling the wine in a clockwise direction results in a different level of disruption compared to swirling in an anti-clockwise direction.

WINE BOTTLE COOLER AND ORGANIZER SYSTEM

Resumen de: US20260071811A1

The wine bottle cooling and organizer system is a modular set of interlocking spacers that securely hold and chill bottles within a cooler. Each spacer has a hollow interior for liquid cooling and interlocks to form a stable grid, preventing movement and breakage during transport.

Label Construction

Resumen de: AU2026201193A1

Abstract Label constructions exhibiting improved ice bucket performance, wet and/or dry opacity, delta opacity, show through, adhesive strength, and/or channelling / label movement are described herein. In some embodiments, the construction has a delta opacity of less than or equal to 10%. The label constructions described herein can be used on a variety of different substrate materials including glass and plastic. In some embodiments, the label constructions are used on glass, such as glass bottles, e.g., wine, beer, and spirits bottles. In some embodiments, the label constructions described herein are used on beverage bottles that are likely to be immersed in water, particularly cold water, for an extend period of time.

BOTTLE SECURITY CAP

Resumen de: WO2026051666A1

The disclosure provides a security cap for a bottle, in particular a bottled product such as a wine bottle or a perfume bottle. It comprises a housing and a locking assembly disposed within the housing. The housing is provided with a receiving cavity for receiving a bottle neck, the locking assembly comprises at least two pivotable catch arm members each provided at an end proximal to the receiving cavity with a protruding tooth portion and configured to respectively catch various sizes of bottle mouth annular protrusion or recess or the bottle neck that is received in the receiving cavity, via the protruding tooth portions, such that the security cap is in a locked position to resist removal of the bottle mouth received in the receiving cavity. When the security cap is in the locked position and no bottle neck is received, shortest straight-line distances from the protruding tooth portions to an opposite inner surface of the receiving cavity are different. With the above arrangement, the disclosure effectively expands the variation range of cap diameters and neck lengths applicable for locking. It makes it possible for a user to mount the security cap in the locked position with one hand.

METHOD FOR DEVATTING THE GRAPE HARVEST

Resumen de: EP4707374A2

The invention relates to a method for devatting the grape harvest and a means for devatting a grape harvest via the pressurised injection of air or other gases in a controlled manner into self-emptying wine making vats or similar, for the purpose of emptying the grape harvest once the maceration thereof has been completed, after the homogenisation of the mixture, transferring the liquid portion to another tank and the crushed grape pulp to the press, thereby obtaining a solid phase (pomace) as a waste product which can be used to produce associated products.

Heat-Shrinkable Tamper-Evident Seal with Integrated Environmental Sensors for Wine Bottles

Resumen de: US20260062189A1

A tamper-evident wine packaging system comprises a transparent, shrink-wrapped polymeric material that conforms tightly to a wine bottle, integrating irreversible thermochromic temperature indicators to signal exposure to temperatures outside preset thresholds. Additional sensors for shock, humidity, and RFID tracking may be incorporated. This innovative approach combines anti-tampering and environmental monitoring features into a sleek package, ensuring the authenticity, provenance, and optimal storage conditions of fine wines throughout the supply chain. The system streamlines quality assurance processes and facilitates trustworthy and efficient commerce in premium and collectable wines, representing a significant advancement in wine storage and authentication technology.

Tamper-Evident Container with Integrated Environmental Sensors for Storing and Monitoring Fine Wines

Resumen de: US20260062187A1

A tamper-evident container for storing and monitoring fine wines includes a receptacle portion for receiving a wine bottle or case, a lid portion that engages the receptacle to seal the contents, and integrated sensors for detecting temperature extremes, humidity, and shock. The container may include thermochromic temperature indicators, a tamper-evident locking mechanism, a humidity indicator, and a shock sensor. The invention comprehensively assures a wine's authenticity and ideal storage conditions throughout its lifecycle, enabling verification that the wine has not been subjected to tampering or improper storage. The unique integration of anti-tampering and environmental monitoring features enhances quality assurance and facilitates trustworthy and efficient commerce in collectable wines.

WINE GLASS COVER DEVICE

Resumen de: US20260060458A1

A wine glass cover device for automatically opening and closing a wine glass includes a sleeve comprised of a resiliently stretchable material thereby enabling the sleeve to be positioned around the wine glass. A lid is pivotally disposed on the sleeve and the lid is biased into a closed position to inhibit insects from entering the wine glass. The lid is urgeable into an open position to enable the user to drink from the wine glass. An opening mechanism is movably attached to the sleeve and is in mechanical communication with the lid. The lid is urged into the open position when the trigger is depressed to enable to the user to drink from the wine glass. The opening mechanism biases the lid into the closed position when the trigger is not depressed.

METHOD FOR PREVENTING MOUSE TAINT IN FERMENTED BEVERAGES

Resumen de: WO2026047311A1

The present invention relates to the use of yeast hulls to treat the defect known as "mouse taint" in fermented beverages such as wine. The invention also relates to a method for preparing a fermented beverage comprising a step during which a fermented and/or fermentable beverage is brought into contact with yeast hulls. Treatment with yeast hulls makes it possible to reduce the concentration of molecules known to be responsible for the occurrence of mouse taint in wine.

WINE BOTTLE TRACKING AND TEMPERATURE MONITORING APPARATUS

Resumen de: WO2026050336A1

A wine bottle tracking and temperature monitoring label and methods of use thereof. The label can passively monitor temperature and other environmental conditions and provide a visual indication of proper or improper storage and handling. The label also includes or comprises an element enabling communication with a blockchain that stores, tracks, and records information about the labelled product. During a transaction, ownership information can be updated and a validated using the blockchain to verify authenticity and value. Similar, storage conditions can be validated through the visual indication provided by the label, providing further proof of product quality, safety, and value.

SURFACE LIGHT SOURCE MOUNTING STRUCTURE AND WINE CABINET

Resumen de: WO2026040279A1

The present utility model relates to the technical field of light source mounting, and specifically relates to a surface light source mounting structure and a wine cabinet. The surface light source mounting structure comprises: an upper mounting member, a surface light source, side mounting members, side slots and lower support plates; the upper mounting member is provided with an upper retaining slot; the top end of the surface light source is located in the upper retaining slot; the side mounting members are located below the upper mounting member, and the side mounting members are arranged on two sides of the surface light source; the side slots are located on the two sides of the surface light source, and the side slots are fixedly connected to the surface light source, the side slots being lower than the upper retaining slot; the lower support plates are located below the side slots. In the present utility model, by means of providing the upper retaining slot and the lower support plates, the surface light source can be fixed, allowing the mounting process to be simpler and more efficient; moreover, the lower support plates protrude from the surface light source, such that there is no need to worry about the interference between the lower support plates and wine cabinet shelves during mounting, and there is also no need to perform complex adjustment, thereby improving working efficiency.

LONG SHELF LIFE SINGLE-SERVE PACKAGED WINE

Resumen de: WO2026041766A1

A method of making a long shelf-life package containing wine is described, enabling it to have a long shelf-life and to remain indistinguishable from the same wine kept in a bottle. The method comprises encapsulating single-serve amounts of the wine into a series of flexible-walled containers, and sealing the amount therein substantially to fill each container, placing the filled containers into a holding container, placing the holding container into a pressure vessel, altering the pressure in the tank for a time period sufficient essentially to create a differential between any microbial organisms and their surrounding environment within each filled container in order to inactivate them, removing the filled containers from the holding container, and packaging them for shipping.

BIOMARKERS FOR CHRONIC FATIGUE SYNDROME AND LONG COVID AND USES THEREOF

Resumen de: US20260056211A1

The present disclosure provides methods and kits using certain biomarkers in predicting and monitoring post-viral syndromes (for instance, chronic fatigue syndrome (CFS) and/or long CO VID), selectively treating such syndromes, and assessing clinical sensitivity and therapeutic response to treatments. Wherein determining an expression level of a biomarker in a sample from the subject is disclosed.

Process for producing long-life single-serve wine portions through use of high differential pressure

Resumen de: GB2643556A

A process for producing long-life single-serve wine portions using high differential pressure to extend shelf life comprises applying high differential hydrostatic pressure to sealed winecontainers, effectively inactivating spoilage microorganisms without altering the wine's flavour and aroma characteristics. The process involves transferring the wine into a smallcontainer with minimal oxygen contact, sealing it, and subjecting it to high differential pressure for a specified period. This method has been shown to extend the shelf life of various wine styles, including those with low alcohol content, for up to 365 days at ambient temperature, overcoming limitations of existing packaging methods such as cans, bag-in-box, and plastic bottles.

METHOD OF PRODUCING NON-ALCOHOLIC WINE

Resumen de: UA162143U

Method of producing non-alcoholic wine includes grape selection, fermentation of the must, and dealcoholization. To preserve the organoleptic properties of wine, vacuum distillation is used at a pressure of 50-60 mbar and a temperature of 40-60 °C. After dealcoholization, cryoconcentrate is added in an amount of 20-30 g/dm³, cooling to 0 °C, clarification, and stabilization are carried out before bottling.

WINE COOLER CONVENIENT FOR ADJUSTMENT OF SHELF SPACINGS

Nº publicación: WO2026036706A1 19/02/2026

Solicitante:

GUANG DONG VINOPRO APPLIANCES CO LTD [CN]
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Resumen de: WO2026036706A1

A wine cooler convenient for adjustment of shelf spacings, comprising: a housing (1), a liner (2), a box body (3) having a side opening, a foam thermal insulation layer, connecting members (4), three-section drawer slide rails (5), and shelves (6). At least two columns of longitudinally-arranged hole groups (21) are provided on each of two side walls of the liner (2); the connecting members (4) each comprise a longitudinal base plate (41), a bottom horizontal plate (421) and a bottom pin plate (422) which are provided at the lower end, and a top horizontal plate (43) and a fitting plate (44) which are provided at the upper end; the box body (3) is fitted with the outer surface of the side wall plate of the liner (2) and covers the longitudinally-arranged hole groups (21); the foam thermal insulation layer covers the box body (3); the shelves (6) are fixed to sliding rails (51) of the three-section drawer slide rails (5), and the longitudinal base plates (41) are fixed to fixed rails (53); each bottom pin plate (422) is inserted into a corresponding insertion hole (22), and each fitting plate (44) is fitted with the side wall plate portion above the corresponding insertion hole (22); a free end of each bottom pin plate (422) is located in the box body (3); and a plurality of insertion holes (22) are formed in the side wall plate portion between each top horizontal plate (43) and each bottom horizontal plate (421).