VITICULTURA Y ENOLOGÍA

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Resultados 10 resultados LastUpdate Última actualización 05/02/2023 [10:30:00] pdf PDF xls XLS

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



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Opacified sparkling white wine and method for producing same

NºPublicación: AU2021298915A1 02/02/2023

Solicitante:

MAISON WESSMAN

FR_3111884_A1

Resumen de: AU2021298915A1

The invention relates to a bottled sparkling white wine and to the method for producing same. The bottled wine contains a measured amount of an opacifying agent that does not alter the organoleptic properties of the wine; said measured amount, added prior to final corking of the bottle, consists of a suspension of finely divided oenological activated carbon in a food-grade liquid.

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MORINDA CITRIFOLIA COMPOUND WINE HAVING IMPROVED ACTIVE INGREDIENT CONTENT, AND PREPARATION METHOD THEREFOR

NºPublicación: WO2023000440A1 26/01/2023

Solicitante:

HAINAN HUAMEIYI IND CO LTD [CN]

Resumen de: WO2023000440A1

A morinda citrifolia compound wine having improved active ingredient content, and a preparation method therefor. The method comprises the following steps: taking morinda citrifolia roots, cleaning same, and then placing same in a steam explosion tank for steam explosion treatment to obtain morinda citrifolia roots subjected to steam explosion; taking morinda citrifolia leaves, cleaning same, and then drying same in the shade and crushing same to obtain morinda citrifolia leaf powder; taking morinda citrifolia fruits, cleaning same and then slicing same, removing seeds, and pulping to obtain a morinda citrifolia fruit slurry; mixing the morinda citrifolia roots subjected to steam explosion and the morinda citrifolia leaf powder, placing the mixture in an extraction kettle, first introducing CO2 for static extraction, and then introducing supercritical CO2 for continuous cyclic extraction to obtain a mixed extract; and adding the morinda citrifolia fruit slurry into grain spirit for fermentation, then adding the mixed extract for mixing, performing secondary fermentation, and filtering to obtain fermented wine, and clarifying and sterilizing the fermented wine to obtain the morinda citrifolia wine.

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FRUIT VINEGAR, FRUIT VINEGAR BEVERAGE AND PREPARATION METHOD THEREFOR

NºPublicación: WO2023000893A1 26/01/2023

Solicitante:

TIAN DI NO 1 BEVERAGE INC [CN]

Resumen de: WO2023000893A1

Fruit vinegar, a fruit vinegar beverage and a preparation method therefor. The preparation method comprises the following steps: crushing and juicing fruit to obtain fruit juice mash, and adjusting the sugar degree and pH value of the obtained fruit juice mash; adding Saccharomyces cerevisiae to the obtained fruit juice mash, and performing alcohol fermentation to obtain fruit wine mash; and in the acetic acid fermentation stage, adding fermentation supplements containing different substances in batches, and preparing the fruit vinegar mash after fermentation is completed. Through the method, the aims of providing nutrition for fermentation bacteria, shortening the fermentation period and improving the flavor of the final product are achieved.

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SPECIFIC NUTRITIONAL OR THERAPEUTIC AGENT INCLUDING A MIXTURE OF GRAPE AND BLUEBERRY

NºPublicación: US2023024908A1 26/01/2023

Solicitante:

ACTIVINSIDE [FR]
SPECIALITES PET FOOD [FR]
UNIV LAVAL [CA]
INSTITUT NATIONAL DE LA RECHERCHE SCIENT INRS [CA]

JP_2019500001_A

Resumen de: US2023024908A1

The invention concerns a nutritional or therapeutic agent comprising a molecule mix obtained from Vitis vinifera and Vaccinium angustifolium, comprising:at least 1% of catechins and epicatechins, the percentage being given by weight in relation to the total weight of the mix, preferably at least 5%,at least 5 ppm (parts per million in the mix) of ferulic acid, preferably at least 10 ppm.The invention also relates to the use of this agent due to its effects on cognitive functions in particular.

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Container

NºPublicación: GB2609029A 25/01/2023

Solicitante:

FRUGALPAC LTD [GB]

Resumen de: GB2609029A

A recyclable container 2 for beverages such as wine comprising a paperboard outer shell 4 having a side wall formed from a flat sheet and base tabs 40 (figure 6) at its lower edge with perforations at the tabs’ proximal ends, that can be folded and attached to a base portion 24 formed from a flat sheet. The side wall may have a circular cross-section and form a main body portion 8, neck- and shoulder portion 10 and 14, and may be constructed of two wall elements 20 and 22. The base may be a circular disc blank that may have a skirt 52, a convex first surface 54 and concave second surface 56, wherein the base tabs may be adhered to the second surface. There may be one or more perforations 66 (figure 6) at the proximal end of each base tab that may be between 40-50% of the base tabs’ width. A preferably polymeric or metallic liner 6 may be connected to a fitment 72 that is engaged with the outer shell and can carry the liquid product. The outer shell may further comprise a pair of apertures 84 and lugs 80 (figure 4) that extend through the apertures.

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PROCESS FOR TARTARIC STABILIZATION OF WINES AND PRODUCTS DERIVED FROM WINE OR DERIVED FROM GRAPES

NºPublicación: EP4123009A1 25/01/2023

Solicitante:

UNIV DE TRAS OS MONTES E ALTO DOURO [PT]

Resumen de: EP4123009A1

The present application concerns a process for tartaric stabilization of wines, such as white, rose, red, sparkling, fortified, late harvest or naturally sweet wines, which can also be used in products derived from wine or grapes, using alginic acid or its conjugate base, alginate. Alginic acid or alginate works as a protective colloid by slowing the growth of potassium hydrogen tartrate and calcium tartrate crystals. The use of alginic acid or alginate as tartaric stabilizer has the advantage of being a natural polysaccharide, obtained from a non-animal, non-allergenic source, posing no problems for consumption by vegetarians and vegans, and having an impact on wine quality similar or even inferior to the use of more conventional processes of tartaric stabilization of wine, namely cold stabilization, the use of metatartaric acid, and sodium carboxymethylcellulose.

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SYSTEMS AND METHODS FOR PROCESSING GRAPE JUICE

NºPublicación: WO2023287557A1 19/01/2023

Solicitante:

BLUESKY IP LLC [US]

US_2023016781_PA

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.

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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.

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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.

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METHOD FOR PREPARING COFFEE WINE BY MEANS OF COFFEE CHERRIES

Nº publicación: 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.

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