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16
results.
Updated on
09/05/2025 [06:59:00]
Absstract of: US2025134142A1
A food product composition similar to foie gras includes a non-fattened duck liver and duck skin mixed with a plurality of ingredients in the following amounts per 2 pounds of non-fattened duck liver and duck skin placed in the bag: 0.2 pounds of white wine; 0.04 pounds of salt; 0.005 pounds of white pepper; 0.005 pounds of sugar; and 0.5 grams of nutmeg. The method for making the food product composition results in a food composition that closely mimics the flavor of traditional foie gras.
Absstract of: US2025134799A1
It is herein described a gel composition for topical use comprising active ingredients for the prevention of oxidative stress damage due to sun exposure and for the prevention of skin tumours. The invention relates in particular to a composition containing a glyceric extract of Vitis vinifera obtained from the pomace of the Nero di Troia vine and xanthan gum, optionally with the addition of sunscreens, wherein, optionally, the glyceric extract is obtained by ultrasound extraction.
Absstract of: AU2023350798A1
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.
Absstract of: SI26553A
Predmet izuma je pridelava vina brez uporabe žveplovega dioksida pri čemer je kot preparat za preprečevanje oksidacije vina dodan Astaksantin, ki je pridobljen iz naravnih virov, iz mikroalg, imenovanih Haematococcus pluvialis. Po postopku je po zaključku fermentacije 80 l mošta dodan Astaksantin, kot preparat za preprečevanje oksidacije vina v količini 400 ml v različnih obdobjih zorenja vina.
Absstract of: US2025129314A1
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.
Absstract of: WO2025085032A1
The present invention relates to a method (100) for producing low-alcohol white wine by sequential use of a starter culture combination comprising Metschnikowia pulcherrima and Saccharomyces cerevisiae in the fermentation step, without making any changes on the white wine production technique currently used in the industry.
Absstract of: US2025128873A1
An anchored beverage container assembly includes a canister that has a top end which is open to insertably receive a beverage container. A stem slot extends through the canister to accommodate a stem of a wine glass and the canister has a base slot extending through the canister to accommodate a base of the wine glass. The canister has a locking slot extending into the canister. A first anchor is insertable into the locking slot and a spike extends downwardly from the first anchor to penetrate a support surface for securing the canister to the support surface. A second anchor is insertable into the locking slot and a suction sup extends downwardly from the second anchor for securing the canister to a support surface. A third anchor is insertable into the locking slot and a buoyant float extends downwardly from the third anchor to float in a body of water.
Absstract of: WO2025083213A1
A distilling apparatus (10) for spirits comprises a still (12) with a heating device (14), a helmet (16) as upper termination of the still (12), and a rectifying section (20) having a first rectifying unit (32) and a second rectifying unit (42) which each have two or more rectifying plates (34, 44). The first rectifying unit (32) is positioned above the second rectifying unit (42). The first rectifying unit (32) and the second rectifying unit (42) are able to be flowed through successively by an upwardly directed fluid flow for the purposes of enrichment. A cooler unit (22) serves to condense the enriched, alcohol-containing fluid flow. A low-wines return line (54) extends between a first connection (72) at the second rectifying unit (42) and a second connection (74) at the still (12). The second connection (74) is positioned above the first connection (72). A first spirit line (52) leads to an inlet (38) of the first rectifying unit (32). A second spirit line (54) leads to an inlet (48) of the second rectifying unit (42). An aromator valve unit (50) releases, in a first position, a fluid flow from the helmet (16) towards the first spirit line (52), and, in a second position, a fluid flow from the helmet (16) towards the second spirit line (54).
Absstract of: US2025120525A1
A rotary goblet is provided, it comprises a goblet body and a base, a bottom of the goblet body is connected to a connecting rod, a bearing is mounted at a top of the base, an inner side of the inner ring of the bearing is provided with a internal thread, and an outer side of a bottom of the connecting rod is provided with a external thread corresponding to the internal thread, and the bottom of the connecting rod is screwed connected to the inner side of the inner ring of the bearing; a connecting seat is mounted at the bottom of the goblet body, an internal threaded hole is provided on an inner side of the connecting seat, and a threaded column corresponding to the internal threaded hole is provided at a top of the connecting rod. The top of the base is provided with a mounting hole for positioning and mounting of the bearing. The rotary goblet in the present disclosure is simple in structure, smooth in placement, smooth in rotation and stable in rotation. When it is necessary to shake the liquid in the goblet body, the rotary goblet can realize that the rotary goblet is rotated on the desktop to wake up the wine automatically. The goblet body can also be placed flat on the desktop as a normal goblet, which can be used for both purposes and meets the diverse needs of users. It is easy to operate, easy to use, the consumer experience is good.
Absstract of: US2025120399A1
The disclosure relates to methods and compositions for altering the production of one or more plant metabolites in Vitis spp. comprising applying an effective amount of at least one elicitor, wherein the elicitor is a jasmonate or a salicylate, and combinations thereof. The disclosure further relates to methods and compositions for plant pest and pathogen control in Vitis spp. comprising applying an effective amount of at least one elicitor, wherein the elicitor is a jasmonate or a salicylate, and combinations thereof. The disclosure further teaches compositions comprising effective amounts of the elicitors disclosed here.
Absstract of: US2025121336A1
The invention discloses a novel micro bubble generating mechanism, and relates to the technical field of wine treatment, the novel micro bubble generating mechanism comprises a micro bubble generator body, a water molecule bubble generator, a high-speed rotating blade, an air pressure conversion mechanism and a high-grade stainless steel high-density gauze, one end of the micro bubble generator body is provided with an inlet, and from one end to the other end of the micro bubble generator body itself there is provided with in sequence the water molecule bubble generator, the air pressure conversion mechanism and the high-grade stainless steel high-density gauze. Through the arrangement of the micro bubble generating mechanism, a traditional decanting mode is broken.
Absstract of: WO2025077603A1
A wine dispenser, comprising a base (10), a needle tube (70), a wine outlet tube (60) and a gas supply device, wherein the base is provided with a wine outlet channel (15) and a gas channel, and the wine outlet channel is provided with an opening (13); the needle tube is communicated with the wine outlet channel, and the needle tube extends vertically so as to pierce a wine cork (40) of a wine bottle (50) from top to bottom; one end of the wine outlet tube passes through the opening of the wine outlet channel to form a wine outlet, and the periphery of the wine outlet tube is sealed with the opening of the wine outlet channel, the other end of the wine outlet tube passes through the needle tube to extend into the wine bottle, and the outer diameter of the wine outlet tube is less than the inner diameter of the needle tube, so as to form an airflow channel (14) between the needle tube and the wine outlet tube; the airflow channel is communicated with the gas channel, and the gas supply device is connected to the gas channel, so that the gas supply device inputs gas into the wine bottle by means of the air flow channel. First, the needle tube pierces the wine cork of the wine bottle from top to bottom and then penetrates through the needle tube by means of the wine outlet tube and extends to the bottom of the wine bottle. The wine dispenser can be suitable for wine dispensing of wine bottles with different heights, and is convenient to use.
Absstract of: US2025114756A1
A combination wine decanter and aerator system includes a base with an integrated and removable coaster. The decanter is received on the base to assist with stabilizing the decanter. The decanter includes an opening that removably receives the aerator. The aerator includes a deflector plate and an aerator body that cooperate to define at least a two-stage tortuous flow path through the aerator and into the decanter. The decanter may include a raised bottom surface that adds a third stage to the tortuous flow path and further aerates wine in the decanter. The aerator can be removed from the decanter and received on the removable coaster when not in use.
Absstract of: WO2025075774A1
A combination wine decanter 104 and aerator 102 system 100 includes a base 106 with an integrated and removable coaster. The decanter is received on the base to assist with stabilizing the decanter. The decanter includes an opening that removably receives the aerator. The aerator includes a deflector plate 120 and an aerator body 124 that cooperate to define at least a two-stage tortuous flow path through the aerator and into the decanter. The decanter may include a raised bottom surface 148 that adds a third stage to the tortuous flow path and further aerates wine in the decanter. The aerator can be removed from the decanter and received on the removable coaster when not in use.
Absstract of: EP4534646A1
The present invention relates to a method for producing improved strains of Saccharomyces cerevisiae with optimised wine-making properties, which comprises preparing at least one culture, wherein an initial strain of S. cerevisiae is in contact with at least 10 mg/l of 2-aminoethyl-L-cysteine in a culture medium and is grown for at least five weeks; and isolating individual mutants of the S. cerevisiae strain with optimised wine-making properties once that time has elapsed. The invention also relates to improved strains obtained using the method and to uses of same in the alcoholic fermentation of vegetable substrates.
Nº publicación: EP4532673A1 09/04/2025
Applicant:
UNIV CA FOSCARI VENEZIA [IT]
Universita' Ca' Foscari Venezia
Absstract of: WO2023233305A1
The present invention discloses a process mode of microalgal cultivation in semi- continuous on wine wastewater with no need to recirculate the microalgal biomass in the reactor, without dilution and sterilisation of the effluent applied as a growth medium. The process was experimentally carried out by semi-continuously applying, without recirculation of the biomass, the cultivation of Chlorella vulgaris on the digestate from the anaerobic co-digestion of winemaking lees and waste activated sludge. The integrated anaerobic digestion-microalgae treatment process is advantageous from a circular economy perspective as it leads to the exploitation of grape processing chain waste, eliminating the economic burden on producers and involving: i) the phyto-depuration of the effluent, ii) the production of bio- methane and iii) the production of biomass containing high value-added by-products (lipids, proteins and starch) that can be used to produce biodiesel, animal feed, nutraceuticals/pharmaceuticals and for producing bioplastics.
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