Viticultura i Enologia

STORAGE CABINET COMPRISING A DEVICE FOR TREATING THE INTERIOR AIR

Resumen de: US20260029185A1

Disclosed herein is a storage cabinet, such as a refrigerator, climatic chamber, wine storage cabinet, or freezer. The storage cabinet includes at least one thermally insulated interior for receiving stored goods, said interior having an access opening which can be closed by means of a door. The storage cabinet includes a cooling unit which can be activated for predefined cooling capacities in order to cool the air in the interior. The storage cabinet includes a device for treating the interior air, the device including a flow channel having a filter element attached therein and a flow generator for conveying the air through the filter element, the flow channel including at least one inlet opening and at least one outlet opening for connection to the interior. The filter element includes a filter medium made of material that can be regenerated.

FILTER LAYER

Resumen de: US20260027500A1

A filter layer containing a fibrous matrix and an adsorbent embedded in the fibrous matrix for the targeted removal of substances that impair taste, in particular from wine, as well as a filter system with the filter layer, a use of the filter layer, a process for manufacturing the filter layer and a process for removing phenols from wine. The filter layer contains a fibrous matrix, preferably with cellulose fibres, and an adsorbent embedded in the matrix. The adsorbent has a weight percentage between 15% and 60%. The adsorbent contains cellulose ester particles, preferably cellulose acetate propionate particles, at least 80% of the particles having a diameter of less than 200 um. Alternatively or additionally, the adsorbent contains cellulose ester fibres, preferably cellulose acetate fibres, at least 80% of the fibres having a length of 0.5-5 mm, and a largest external diameter of 10 μm to 200 μm.

WINE-FLAVORED BEVERAGE

Resumen de: AU2024320758A1

The present invention addresses the problem of providing a wine-flavored beverage that has the authentic flavor of a high-class wine which has been aged for a long period of time.　The wine-flavored beverage includes at least one compound selected from the group consisting of phellandrenes, α-pinene, and β-pinene.

CONTACTLESS FLUID MONITORING SYSTEM

Resumen de: US20260029270A1

A contactless fluid monitoring system uses a bung with an ultrasound transceiver to measure the headspace in a wine cask or similar container. Ultrasound signals are transmitted through an elongated waveguide so that the signal is in the form of a beam. The elongated transmission waveguide obstructs undesirable intrusion of material into the bung, and filters echo reflections from the ultrasound transceiver so that it receives signals from the same direction at which they are sent. A processor in the bung uses the ultrasound transceiver data, and inclinometer and predetermined information to calculate the headspace within a wine cask. A data collector may wirelessly receive information from a plurality of fluid monitoring bungs and compile and process the data for further analysis.

LEVEL AND/OR DENSITY SENSOR DEVICE FOR LIQUID VESSELS

Resumen de: EP4685224A2

The present disclosure is related to a level and/or density sensor for vessels suitable for storing liquids, in particular barrels or vats, more in particular barrels or vats for storing or producing wine. The hydrostatic pressure differential sensor for measuring volume and/or density disclosed herein comprises a main body; a tube for diving into the liquid; a hydrostatic pressure differential sensor; an air injector for injecting air into said tube; wherein the tube is coupled to the main body; wherein the hydrostatic pressure differential sensor has two inlets, a first inlet airtight connected to the upper top of said tube, configured so that the tube maintains air present in the interior thereof when dived into the liquid, and a second inlet for communicating with the interior of the vessel.

Box Wine Weighing Device

Resumen de: US20260022961A1

A box wine weighing device for calculating the volume of wine in a box of wine includes a personal electronic device which stores a database comprising a weight calculation program. A scale is structured to accommodate a box of wine thereby enabling the scale to weigh the box of wine. The scale is in remote communication with the personal electronic device to calculate the volume of wine that remains in the box of wine thereby enabling a user to determine how many glasses of wine are left in the box of wine. A gripping unit is movably integrated into the scale to grip the box of wine for retaining the box of wine on the scale. A locking unit is movably integrated into the scale and the locking unit ensures the gripping unit is releasably secured against the box of wine.

LIANG DI TANG WATER-EXTRACTED LIQUID, LIANG DI TANG WATER-EXTRACTED PASTE, AND LIANG DI TANG PREPARATION, AND PREPARATION METHODS THEREOF, AND QUALITY CONTROL STANDARD FOR LIANG DI TANG PREPARATION

Resumen de: US20260007713A1

Disclosed are a Liang Di Tang water-extracted liquid, a Liang Di Tang water-extracted paste, and a Liang Di Tang preparation, and preparation methods thereof, and a quality control standard for the Liang Di Tang preparation. The preparation method of Liang Di Tang water-extracted liquid includes: mixing five traditional Chinese medicines with water, and conducting soaking and then extraction three times, concentrating extraction solutions obtained separately at a temperature independently of 70° C. to 90° C., a vacuum degree independently of 0.03 MPa to 0.07 MPa, and a steam pressure independently of not larger than 0.09 MPa, and mixed concentrates obtained to obtain the Liang Di Tang water-extracted liquid, where the five traditional Chinese medicines are wine-processed Rehmanniae Radix, Scrophulariae Radix, wine-processed Paeoniae Radix Alba, Ophiopogon japonicus, and Lycii Cortex.

Refrigeration System for a Refrigerator and a Refrigerator Thereof

Resumen de: US20260009575A1

A refrigeration system for a wine cooler comprises a compressor; a condenser; an ice maker evaporator; a refrigerating chamber evaporator; a first capillary pipe; a second capillary pipe; a first solenoid valve; a second solenoid valve; a first three-way pipe having an inlet end and two outlet ends. The condenser communicates with an outlet end of the compressor and an inlet end of the first three-way pipe, and the two outlet ends of the first three-way pipe respectively communicate with the first solenoid valve and the second solenoid valve forming two passages: a first passage and a second passage. Functions of the wine cooler can be realized without using a high-power compressor, and the cost and energy consumption can be reduced. A wine cooler using the refrigeration system is also disclosed.

TOPICAL COMPOSITIONS FOR SKIN APPLICATION FOR THE TREATMENT AND PREVENTION OF THE FORMATION OF SKIN SPOTS

Resumen de: WO2026009158A1

Topical compositions for skin application comprising as active ingredient a) a fluid extract from branches and/or twigs of Vitis Vinifera L. b) a fluid extract from the bark of Abies alba Mill. c) a fluid extract from the bark of Pinus sylvestris L. in combination with suitable excipients and/or diluents. in which each of said fluid extracts includes or consists of the extraction product dissolved in the same solvent mixture consisting of water and 1,3 propanediol from which said product was extracted. Such topical compositions can be used in the cosmetic field for the treatment and prevention of the formation of skin spots.

WINE DEHAZING METHODS AND COMPOSITIONS

Resumen de: AU2024269012A1

Provided and described herein are methods and compositions for dehazing wine or another beverage of interest with a protease from the S53 family.

DRY COMPOSITION OF A NON-ALCOHOLIC BEVERAGE AND METHOD OF ITS PREPARATION

Resumen de: WO2026009005A1

The invention is related to a dry composition for a non-alcoholic beverage, prepared using the following technological process: Initially, grape pomace is removed from Qvevri wine structure and stored in a refrigerator. The wine is also separated from the lees, and the resulting lees are mixed with the aforementioned grape pomace, yielding an initial mass. Subsequently, the initial mass undergoes separation from the grape seeds, and the remaining residue is dried at 35°C until its moisture content falls within 30-35%. This low-temperature drying helps to preserve the product's color and aroma. Oil is extracted from the grape seeds using an extractor machine. Afterward, the grape seed oil and the dried residue are blended in a production mixer at a specific ratio: 3-5 wt.% grape seed extract and 95-97 wt.% dry mass. Following this, liquid is removed from the resulting mass using a filter or centrifuge. The mass then undergoes wet granulation in a granulator to produce uniformly sized particles. In the next stage, the granulated mass is transferred to a dryer and dried at 35-45°C until a moisture content of 5-7% is achieved. The dried mass is then passed through a dry granulation machine, and finally, the resulting granules are dried in a drying apparatus.

MACHINE FOR THE DISGORGING AND DOSAGE FOR PRODUCING SPARKLING WINES

Resumen de: EP4674939A1

Machine for the disgorgement and dosage for producing sparkling wines, which comprises first transport means (21), adapted to transport, along a first advancement direction (A1), multiple bottles (100), an inlet station (22) intercepted by the first transport means (21), a treatment unit (3) adapted to receive the bottles (100) at the inlet station (22), an outlet station (23) arranged for receiving the bottles (100) from the treatment unit (3), and second transport means (24), which are adapted to transport the bottles (100) outside the outlet station (23) along a second advancement direction (A2). The treatment unit (3) comprises multiple operative modules (4), which are placed between the inlet station (22) and the outlet station (23) and are side-by-side with each other along a flanking direction (X) substantially parallel to the first advancement direction (A1). Each operative module (4) comprises movement means (5) arranged for moving the bottles (100) from the inlet station (22) to the outlet station (23) along a third advancement direction (A3) transverse to the first (A1) and second advancement direction (A2), and several operative stations (6) placed in succession along the third advancement direction (A3). The operative stations (6) comprise at least one disgorgement station (61) provided with an uncapping device (611) arranged for removing the cap from the bottle (100) and a dosage station (62) provided with a dosing tap (621) arranged for introducing a specific d

VINEGAR WITH NATURAL SWEETENER AND PRODUCTION METHOD THEREOF

Nº publicación: MX2025013025A 07/01/2026

Solicitante:

IGNACIO ROIG LORENZO [ES]
EMILIO ROIG PEDROLA [ES]
JOSEP ROIG PEDROLA [ES]
Ignacio ROIG LORENZO,
Emilio ROIG PEDROLA,
Josep ROIG PEDROLA

Resumen de: MX2025013025A

The invention relates to vinegar with natural sweetener, characterised in that it comprises a mixture of one litre of wine vinegar mixed with 20 to 30 grams of "Stevia rebaudiana Bertoni" leaves, which thus develops a product with new characteristic notes in its flavour. The production method thereof comprises a first step of filling barrels, mixing wine vinegar with "Stevia" leaves until filling the barrel to three-quarters capacity, having a proportion of between twenty and thirty grams of Stevia per litre of vinegar; a second step of forming a veil called "mother of vinegar", and a third step of emptying the product and refilling with wine or vinegar. All of this is carried out at a constant temperature of between 20°C and 40°C.