Emmagatzematge en bateries

MULTIPLE SINGLE NUCLEOTIDE POLYMORPHISM-BASED PORCINE 50K LIQUID CHIP, AND USE THEREOF

Resumen de: EP4722386A1

This invention relates to the field of genetic molecular breeding, specifically to a pig 50K liquid-phase chip based on multiple single nucleotide-polymorphism and its application. The probe design of the chip in this invention takes into account the distribution of captured SNP loci across the genome, the polymorphism of the loci, the quality of mSNP markers, and other issues, effectively avoiding problems such as uneven marker density and poor polymorphism. It also considers the quality of mSNP markers and the issue of linkage disequilibrium among mSNP markers. While adhering to the basic principles of liquid-phase chip design, genomic regions with moderate linkage disequilibrium between markers were selected, generating more SNP markers with high genotyping quality and moderate linkage disequilibrium within the probe region with the target loci. The mSNP liquid-phase chip of this invention expands the detectable number of SNPs to 1.5-2 times that of the target loci, addressing the issue of the relatively small number of high-quality mSNP markers in traditional liquid-phase chips without increasing costs.

ROTARY WINE GLASS

Resumen de: EP4721627A1

The present disclosure discloses a rotary goblet includes a cup body, a base, a connecting rod, and at least a bearing. The connecting rod is threadedly connected to the bottom of the cup body. The bearing is installed on the top of the base. An internal thread is provided on the inner side of the inner ring of the bearing, an external thread corresponding to the internal thread is provided on the outer side of the bottom of the connecting rod, and the bottom of the connecting rod is threadedly connected to the inner side of the inner ring of the bearing. A connecting base is installed at the bottom of the cup body, an internal threaded hole is provided on the inner side of the connecting base, a stud corresponding to the internal threaded hole is provided on the top of the connecting rod, and a mounting hole for positioning and installing the bearing is provided on the top of the base. The present disclosure has a simple structure, is stably placed, rotates smoothly and stably. When it is necessary to shake the liquid in the cup body, rotating the goblet realizes automatic rotation decanting of the goblet on the desktop. The cup body can also be normally placed flat on the desktop as a normal goblet, serving two purposes in one cup, meeting the diverse needs of users, being easy to operate and use, and providing a good consumer experience.

GENETICALLY MODIFIED PORCINE CELL, GENETICALLY MODIFIED PIG AND METHODS OF PRODUCING SAME

Resumen de: EP1000000A1

The invention relates to an apparatus (1) for manufacturing green bricks from clay for the brick manufacturing industry, comprising a circulating conveyor (3) carrying mould containers combined to mould container parts (4), a reservoir (5) for clay arranged above the mould containers, means for carrying clay out of the reservoir (5) into the mould containers, means (9) for pressing and trimming clay in the mould containers, means (11) for supplying and placing take-off plates for the green bricks (13) and means for discharging green bricks released from the mould containers, characterized in that the apparatus further comprises means (22) for moving the mould container parts (4) filled with green bricks such that a protruding edge is formed on at least one side of the green bricks.

GRAPE WINE OR FRUIT WINE FERMENTATION NUTRITIONAL AGENT AND USE THEREOF

Resumen de: EP4722328A1

0001 A grape wine or fruit wine fermentation nutritional agent and a use thereof. The grape wine or fruit wine fermentation nutritional agent comprises the following components in percentage by weight: 85-99% of a glutathione-containing yeast product, and 1-15% of cellulose and/or a cellulose derivative. By means of the synergistic effect of a yeast product and a cellulose substance, the content of solids in grape juice is ameliorated, and a carrier is provided for uniform distribution of yeast, and the fermentation nutritional agent can also reduce harm of harmful substances generated in the fermentation process, thus improving the fermentation environment, and enhancing the fermentation effect.

Device for Infusing Food

Resumen de: US20260090678A1

A device for infusing food includes a receptacle attachment element, such as a cork; a vent assembly; a flow valve; and an infuser conduit. The receptacle attachment element attaches to an opening of a receptacle that contains a substance to be infused into a food item, such as a watermelon, and the infuser conduit is in fluid communication with the receptacle attachment element to receive the substance therethrough. The infuser conduit is able to pierce through the food item and insert thereinto to infuse the substance into the food item. In some examples, the substance is flavoring and/or alcohol, such as wine or spirits.

NON-ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING SAME

Resumen de: EP4717095A1

Problem: To provide a wine-flavored non-alcoholic beverage that can be easily prepared by diluting a genuine non-alcoholic beverage having good compatibility with cuisines such as Japanese food, Western food, and Chinese food with various fruit juices and the like; and a method for producing the same.Solving Solution: Raw materials of the beverage include star anise, black pepper, and dried bonito flakes. By subjecting immersion mixed water obtained by immersing the raw materials in water at 80°C to 130°C to heated extraction, and then to solid-liquid separation, a heated water extract liquid of the raw materials, which serves as a base of the non-alcoholic beverage, can be obtained. When this beverage is diluted with various fruit juices and the like, it becomes a red wine-flavored non-alcoholic beverage.

Production method of sweet wine using bean flour and plum

Resumen de: KR20260043355A

본 발명은 콩가루와 매실을 이용한 단술의 제조 방법에 관한 것으로서, 보다 상세하게는 1) 고두밥에 체에 거른 엿기름가루, 물 및 막걸리를 섞고 25~28℃에서 8~12시간 동안 발효시키는 단계; 2) 상기 발효물을 여과시키고 다시 체에 거른 엿기름가루 및 물을 추가한 후 끓여서 발효를 정지시켜 발효물의 달인 원액을 제조하고, 이것을 충분히 냉각시킨 단술 베이스의 제조 단계; 3) 찰밥에 엿기름가루와 물을 혼합하여 5시간 동안 가열하여 찰밥을 삭히는 단계; 4) 상기 삭힌 찰밥을 가열로 졸여서 갈색의 엑기스를 생성하는 식혜 베이스의 제조 단계; 및 5) 생수, 상기 2) 단계의 단술 베이스, 상기 4) 단계의 식혜 베이스, 볶은 콩가루, 생강가루 및 매실 원액을 잘 혼합하여 냉동 또는 냉장 보관하는 단계;를 포함하는 콩가루와 매실을 이용한 단술의 제조 방법에 관한 것이다. 본 발명으로 제조된 단술은 식혜의 특성을 지니면서도 인위적인 첨가물이 전혀 들어가지 않고 자연 그대로 담은 건강하고 구수하며 옛 추억을 불러주는 북한의 전통 음료수로서, 더부룩한 속에 천연소화제로 작용하며 갈증해소에 큰 도움이 된다.

Method for Calculating the Capacity of Wine in a Wine Glass

Resumen de: KR20260041400A

본 발명은 와인잔에 담긴 와인 용량 산출 방법에 관한 것으로서, 본 발명에 따른 와인잔에 담긴 와인 용량 산출 방법은, 카메라부를 구비하거나 상기 카메라부를 통해 촬영된 이미지를 판독 가능한 운영시스템을 통해 실행되며, 상기 카메라부를 통해 와인이 담긴 와인잔을 촬영한 와인잔 이미지를 확인하는 제1 단계와, 상기 와인잔 이미지를 판독하거나 지정된 인공지능모듈에 대입하여 상기 와인잔 이미지 상의 와인잔 기하학 구조와 상기 와인잔에 담긴 와인 영역에 대응하는 와인 영역 기하학 관계를 인식하여 상기 와인잔 기하학 구조에 대응하는 와인잔 종류 또는 와인잔 입체 구조를 기반으로 상기 와인 영역 기하학 관계에 대응하는 와인 용량을 확인하거나 산출하는 제2 단계를 포함한다.

Wine-Food Pairing System

Resumen de: US20260087076A1

A wine-food pairing system utilizes a computing device in electronic communication with a server having a presentation layer and a data layer. The presentation layer of the server is a wine-food pairing website and/or web application that utilizes a method of matching wine and food based on molecular gastronomy. The resulting system enables the convenient, cost-effective, and efficient matching of wine and food by average consumers and sophisticated businesses alike.

NOVEL ALLORHIZOBIUM VITIS STRAIN AND USES THEREOF

Resumen de: WO2026062991A1

This novel nonpathogenic bacterial strain exhibiting a controlling effect on crown gall disease in plants and tomato canker disease is the Allorhizobium vitis A3 strain (accession number: NITE BP-041154).

FORMULATION FOR IMMUNIZATION OF PIGS BY THE ORAL ROUTE

Resumen de: EP4714463A1

An immunogenic formulation by the oral route comprising: i) one or several chimeric proteins consisting of an immunologically relevant antigen from a pig's pathogen microorganism and the molecular adjuvant CD154 from swine, ii) an adjuvant selected from the cyclic di-nucleotide monophosphate family, and iii) an excipient acceptable for oral immunization. A method to induce an immune response against pathogens, characterized by the administration by the oral route of an immunogenic formulation comprising one or several chimeric proteins consisting of i) an immunologically relevant antigen from a pig's pathogen microorganism fused to the molecular adjuvant CD154 from swine, ii) and an adjuvant selected from the family of the cyclic di-nucleotide monophosphate.

METHOD AND APPARATUS FOR BEVERAGE TRANSFER FROM SOURCE TO DESTINATION CONTAINER

Resumen de: EP4714897A2

A system and method for transferring beverage such as wine from a source container to a destination container. First and second transfer heads can be configured to sealingly engage with an opening of source and destination containers, respectively. The container opening(s) can have a closure such as a cork or septum and the transfer heads can sealingly engage with the container opening without removing the closure, e.g., by passing one or more needles through the closure. The transfer heads and the source container can be held by a support, and the first transfer head can be mounted for pivotal movement relative to the support, e.g., about a horizontal axis, to accommodate differently sized and/or shaped containers. Pressurized gas, e.g., used to purge and/or pressurize the containers, and beverage flow can be routed from one of the transfer heads to the other.

SEPTUM-AND-BODKIN KIT FOR RESEALING A PARTIALLY DEPLETED BOTTLE OF WINE

Resumen de: US20260077988A1

A kit consisting of a septum and bodkin is provided for resealing liquid such as wine within a bottle having a neck and body. The septum, a resiliently deformable diaphragm, has an undeformed dimension substantially equal to an inner diameter of the body and is deformable to a dimension less than an inner diameter of the neck. The bodkin, an elongated rod, has a ramming end to deform and push the septum through the neck, and opposite the ramming end has a retrieving end to grasp and extrude the septum from the neck. Using the bodkin, the septum is placed against the surface of liquid and inner wall of the bottle to form an air-tight seal that can be broken using the bodkin or by rotating the bottle to a breakage angle. The septum can be extruded from the bottle using the retrieving end of the bodkin.

GLP-1 BOOSTER

Resumen de: DE102024126489A1

Die Erfindung betrifft eine Zusammensetzung, enthaltendi) einen DPP-4-Inhibitor ausgewählt aus einem Extrakt aus Löwenzahn (Taraxacum officinale), einem Extrakt aus Weißer Maulbeere (Morus alba), einem Extrakt aus Bittermelone (Momordica charantia), einem Hydrolysat aus Hefe (Saccharomyces cerevisiae), einem Extrakt aus Knoblauch (Allium sativum), einem Extrakt aus Traube (Vitis vinifera), einem Extrakt aus Kurkuma (Curcuma longa), einem Extrakt aus Meerrettichbaum (Moringa oleifera) und einem Extrakt aus Bockshornklee (Trigonella foenum-graecum); undii) ein GLP-1-Analogon ausgewählt aus einem Hydrolysat aus Hefe (Saccharomyces cerevisiae), einem Extrakt aus Weißer Maulbeere (Morus alba), einem Extrakt aus Matestrauch (Ilex paraguariensis), einem Extrakt aus Arabica-Kaffee (Coffea arabica), einem Extrakt aus Portulak (Portulaca oleracea), einem Extrakt aus Bittermelone (Momordica charantia), einem Extrakt aus Königinblume (Lagerstroemia speciosa), einem Extrakt aus Apfel (Malus domestica), einem Extrakt aus Zimt (Cinnamomum verum) und einem Extrakt aus Bockshornklee (Trigonella foenum-graecum); sowieiii) einen GLP-1-Sekretionsförderer ausgewählt aus Inulin, Gummi arabicum, einem Extrakt aus Bittermelone (Momordica charantia), einem Extrakt aus Portulak (Portulaca oleracea), einem Extrakt aus Gewöhnlicher Berberitze (Berberis vulgaris), einem Extrakt aus Arabica-Kaffee (Coffea arabica), einem Extrakt aus Sibirischem Engelwurz (Angelica dahurica), einem Extrakt aus Kur

Method for preparing of korean wild grapes wine

Resumen de: KR20260038585A

개시된 실시예에 따른 머루와인 제조 방법은, 머루 원료를 준비하는 단계(S100); 상기 머루 원료를 수세한 후 건조하는 단계(S200); 상기 건조된 머루 원료에서 머루알을 분리하는 단계(S300); 상기 분리된 머루알을 으깨어서 머루즙을 생성하는 단계(S400); 상기 생성된 머루즙의 당도를 조절하는 단계(S500); 상기 당도가 조절된 머루즙에 아황산칼륨을 첨가하고 발효균을 접종한 후 소정기간 숙성시키는 단계(S600); 상기 숙성된 머루즙에서 머루 지게미를 걸러내어 1차 발효된 머루와인을 획득하는 단계(S700); 상기 1차 발효된 머루와인에 아황산칼륨을 첨가하고 압착여과하는 단계(S800); 및 상기 압착여과된 머루와인을 소정기간 숙성시켜 2차 발효된 머루와인을 획득하는 단계(S900); 를 포함하는 것을 특징으로 하여 구성될 수 있다.

ENVIRONMENTALLY FRIENDLY METHOD OF SUPPLYING WINE AT A DISPENSING LOCATION, WINE DISPENSING SYSTEM AND CABINET

Resumen de: US20260077994A1

There is described a wine supply system. The wine supply system generally has a tank in a source building, the tank containing wine; a plurality of ducts extending between the tank and a corresponding plurality of dispensing buildings remote from the source building and from one another, at least some wine being forcingly guided from the tank to the dispensing buildings via the plurality of ducts; and a temperature maintaining device disposed along the plurality of ducts outside of the source building and the plurality of dispensing buildings, the temperature maintaining device configured for at least one of heating and cooling said ducts to maintain the wine within a given temperature range.

A BEVERAGE

Resumen de: AU2024273981A1

The invention relates to beverages, and to low or substantially no alcohol beverages, i.e. ethanol-reduced or ethanol-free beverages. In particular, the invention relates to substantially ethanol-reduced or ethanol-free wines, and to ethanol-reduced or ethanol-free juice-based beverages, and to methods for making such beverages. The invention also extends to fermentation processes for producing no or low alcohol beverages and to the optimisation of such processes.

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.

DEVICE FOR RELEASING A CONTENT OF A CHAMPAGNE BOTTLE

Resumen de: WO2024231747A1

A champagne bottle (20) comprises a bottleneck (30) which ends at a distal outer end in a bottle opening (60) in which is placed a stopper (50) which seals a content of the bottle under pressure. The bottleneck (30) comprises under the bottle opening (60) a protruding edge (40). A device for releasing a content thereof comprises a slide block (2) which comprises at a front outer end a chamfered nose (3) and is intended and configured to strike against the edge of the bottleneck therewith. The slide block is provided with a handle (5) for thereby guiding the slide block along the bottleneck and moving it with the nose against the edge of the bottle.

APPLE CIDER VINEGAR FORMULATION

Nº publicación: EP4709194A2 18/03/2026

Solicitante:

BRAGG LIVE FOOD PRODUCTS LLC [US]

Resumen de: EP1000000A1

The invention relates to an apparatus (1) for manufacturing green bricks from clay for the brick manufacturing industry, comprising a circulating conveyor (3) carrying mould containers combined to mould container parts (4), a reservoir (5) for clay arranged above the mould containers, means for carrying clay out of the reservoir (5) into the mould containers, means (9) for pressing and trimming clay in the mould containers, means (11) for supplying and placing take-off plates for the green bricks (13) and means for discharging green bricks released from the mould containers, characterized in that the apparatus further comprises means (22) for moving the mould container parts (4) filled with green bricks such that a protruding edge is formed on at least one side of the green bricks.