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20
results.
Updated on
13/07/2025 [07:00:00]
Absstract of: US2025221432A1
A liquid beverage having a composition of stimulated energized fluid has a quantity of fluid; and enhanced molecules treated with acoustic shock waves or pressure pulses dispersed in the quantity of fluid. The quantity of fluid after being treated with the acoustic shock waves exhibits an increased entropy. The enhanced molecules are stimulated to enhance absorption when consumed increasing the energy absorbed by a drinker. In one embodiment, the beverage is an alcoholic beverage. The alcoholic beverage can be a beer, wine or whiskey. An alcohol percentage is increased after the acoustic shock wave treatment. In another embodiment, the beverage is a non-alcoholic energy booster drink. In yet another embodiment, the beverage is water.
Absstract of: WO2025140768A1
Described is, among other things, a shelf (14) for storing bottles comprising a plurality of recessed grooves (17) for placement of wine bottles. The recessed grooves (17) are separated by ridges (18) and the shelf (14) is formed by a pressed paper material.
Absstract of: AU2024227860A1
A container for alcohol, e.g., a wine bottle, formed of a polymer wall has a body that terminates in a base, a shoulder, and a neck, the shoulder forming a tapered region between the neck and the body, and the neck terminating in a finish. The polymer wall is sufficiently thick to withstand extraction forces, one hour after capping, of between 12 and 40 daN when a natural cork stopper is used and between 10 and 45 daN when a synthetic stopper is used.
Absstract of: US2025215367A1
The invention relates to the use of a polymer obtained from the cross-linking reaction between chitosan or a derivative thereof, for example carboxymethyl chitosan, and phytic acid or a salt thereof, to prevent and/or to mitigate the phenomena of oxidation of a fermented beverage, preferably an alcoholic fermented beverage.The alcoholic fermented beverage can be red, white or rosé wine.The polymer of the invention acts by removing the iron ion, which is the cause of oxidative phenomena.
Absstract of: EP4578274A1
The present invention relates to device for tensioning wires for supporting the vegetation of plants, preferably orchards and especially vineyards. In particular, the invention relates to a device that is particularly versatile, easy to use and cost-effective to produce. The invention also relates to a plant comprising such device and method for supporting plants in rows.
Absstract of: EP4578273A1
The present invention relates to device for tensioning wires for supporting the vegetation of plants, preferably orchards and especially vineyards. In particular, the invention relates to a device that is particularly versatile, easy to use and cost-effective to manufacture. The invention also relates to a plant comprising such device and method for supporting plants in rows.
Absstract of: KR20250097056A
본 발명은 유자 착즙액을 이용한 과실주 제조방법에 관한 것이다. 본 발명의 유자 착즙액을 이용한 과실주 제조방법은 유자 착즙액을 제조하는 제 1단계; 상기 유자 착즙액에 팩티나아제를 첨가하는 제 2단계; 상기 팩티나아제를 첨가한 유자 착즙액에 건조 효모를 투입한 후 발효하여 유자 술덧을 제조하는 제 3단계; 상기 유자 술덧의 발효를 중지하는 제 4단계; 상기 발효한 술덧을 동결 후 해동시켜 수득물을 얻는 제 5단계; 상기 수득물을 숙성하여 숙성물을 제조하는 제 6단계; 상기 숙성물을 여과하는 제 7단계;를 포함하는 것을 특징으로 한다.
Absstract of: NL4000060A
This invention relates to the field of fruit Vinegar processing technology, specifically to a mixed fruit vinegar and its preparation method. The invention employs a bio-enzymatic hydrolysis method to enzymatically process apples, walnuts, and plums. Using traditional fermentation techniques, the mixed fruit juice is fermented into mixed fruit wine and further fermented into fruit vinegar. By optimizing the process conditions at different stages, a new type of composite mixed fruit vinegar has been developed.
Absstract of: KR20250094796A
본 발명은 포도 노균병균에서 분리한 병원성 이펙터 PvRxLR27 유전자를 이용한 포도 노균병 저항성 품종 판별 방법 및 이의 용도에 관한 것으로, 본 발명의 포도 노균병균 유래 PvRxLR27 유전자를 식물에 도입할 경우 면역 반응에 의해 과민성 세포사멸 반응이 유도되고, 이러한 세포사멸 반응 여부를 확인함으로써 노균병에 대해 저항성 또는 감수성을 보이는 식물을 정확하게 구별할 수 있으므로, 본 발명의 PvRxLR27 유전자는 포도 노균병에 대해 저항성을 가지는 포도과 식물의 품종 개발 및 육성을 위해 유용하게 활용될 수 있을 것이다.
Absstract of: WO2025134086A1
The present disclosure is directed to a method for producing a wine-proxy beverage produced from vine leaf infusions, the method comprising: contacting an aqueous mixture of a vine leaf infusion comprising a fermentable sugar, and a fermented tea, with a mixture of bacteria and yeast, preferably a symbiotic culture of bacteria and yeast (SCOBY) or a freeze dried powder containing consortium of yeasts and lactic and acetic bacteria, under fermentation conditions, thereby obtaining a fermented liquid product; wherein the dissolved sugar of the wine-proxy beverage is from 2.0 to 10.0 °Brix and the pH is from 2.40 to 3.20. A wine-proxy beverage obtained by the method of the present disclosure is also obtained.
Absstract of: US2025205628A1
An air filtration system and set of profiles and accessories for creating a sealed or partially sealed (PS) environment, such as a shower stall, sauna, wine cellar, medical office, toilet installation area, “gourmet” areas, and the like; the air filtration system comprising a set of filters, each with a central silicone membrane and bristles made of plastic compounds, installed in respective supports, which in turn are installed in the profiles of the set, especially in rails of the lower bed profile with air inflow and in a coplanar manner and between the protrusions of the upper profile and in a rail provided in the profile for receiving the sliding glass panel with air outflow without steam.
Absstract of: WO2025134131A1
PROCESS FOR PREPARATION OF NATURAL AND ORGANIC POTASSIUM SORBATE The present invention relates to the process for production of natural and organic potassium sorbate. The natural and organic potassium sorbate is produced through microbial fermentation of natural carbohydrate source obtained from organic raw material tuber crop cassava followed by downstream processing steps of filtration, carbon treatment, evaporation, centrifugation and spin flash drying. The fermentation was carried out utilizing the Lactobacillus delbrueckii NCIM 2365, Bacillus coagulans MTCC 3543 and Lactobacillus acidophilus NCIM 5705, which were modified by the way of strain improvement through media optimization, filtration, carbon treatment, evaporation and centrifugation, the pellet material received was further dried in spin flash dryer resulting in finished product in powder form as potassium sorbate with sorbic acid (70-72%), other organic acids (10%),bioavailable potash (12%) and moisture (<5%). The natural and organic potassium sorbate powder produced has antimicrobial activity and addition of 0.1 to 0.5 % of the said natural preservative in food preparation of different food products like cheese and paneer, pickles, meat products, beverages like wines, canned food items, storage food items and bakery preparations enhances the shelf life of the product. It kills variety of food pathogens viz. Listeria sp., Salmonella sp., and Shigella sp in breads, paneer and pickles and on crops as foliar an
Absstract of: WO2025133686A1
Advantages are described relating to accurate positioning of implements in a canopy or tree row of production field, such as a vineyard or orchard. In one aspect a method and system are described for detecting a canopy in an orchard or vineyard comprising a plurality of rows of plants, the method comprising, obtaining spatial data from a sensor, the spatial data representing at least portion of one row of plants; determining a subset of the spatial data, the subset comprising at least a portion of the canopy; determining a canopy surface from the determined subset of spatial data.
Absstract of: WO2025129267A1
A process for producing a concentrated aroma from an alcoholic beverage including treating an aroma fraction by evaporative perstraction to produce a treated aroma fraction and treating the treated aroma fraction by reverse osmosis to produce a concentrated aroma fraction.
Absstract of: KR20250094225A
본 발명은 해저에서 목적하는 온도범위로 와인을 숙성하는 와인 숙성장치에 관한 것으로, 그 구성은 매시 망으로 이루어지고 내부에 포켓이 형성된 본체와, 상기 포켓에 수용된 와인이 담겨진 병의 상태와 본체의 상태를 확인하도록 설치된 촬영수단과, 상기 포켓에 수용된 와인이 담겨진 병의 온도를 측정하고 와인이 담겨진 병을 목적온도로 유지시키는 온도조절수단과, 자연에너지에 의해 전기를 발전하여 상기 촬영수단, 온도조절수단 등에 필요한 전기를 공급하는 전기공급수단과, 상기 촬영수단, 온도조절수단, 전기공급수단 등을 제어하는 제어부로 구성된다.
Absstract of: US2025201149A1
A label for attaching to a wine or spirits bottle. The label defines a cut area and an original work of art that can be removed within the cut area defined by the label. Methods of offering a wine or spirits bottle are also provided wherein a bottle having a original work of art label is offered for sale to a purchaser, and when the contents have been consumed, the bottle is send to a framer, who removes the original work of art is removed, framed, and returned to the purchaser.
Absstract of: WO2025123087A1
A beverage container, such as a wine glass, is provided, that may utilize lightweight and impact resistant materials, such as plastics (polymeric materials), while providing the handfeel of a traditional container (e.g. a crystal wine glass). The beverage container comprises a base including one or more weights; and a reservoir, coupled to the base and for receiving a beverage.
Absstract of: WO2025128446A1
A dual-use customizable messaging item includes a carrier and a removable cover. The paper-or polymer-based planar carrier is divided by a scoring or perforation line into a first portion and a second portion. The first portion can removably affix the entire messaging item to another item, such as a bottle of wine, a coffee mug, etc. The second portion contains a customizable messaging area, protected by a cover. The first use of the messaging item is to decorate another item, such as a gift in the form of a bottle of wine. Once detached from the first portion, the cover containing the second portion and displaying the messaging area serves a second purpose, such as a drink coaster, a photo frame, a pendant, etc.
Absstract of: WO2025125922A1
The invention disclosed here is a method of manufacturing spirit, alcoholic beverage based on the Palmyra (Borassus Flabliffer) fruit flesh. The fruit of Palmyra having various health benefits. There is no need for fertilizing the tree which is randomly grown, hence the products originated using a part of it becomes organic. The fruit flesh is processed by boiling at 80 degrees Celsius in a certain way of fermentation resulting sugarless alcoholic beverage, which is classified as wine and then distilled them reach alcoholic spirits. The spirit is then diluted with water to required alcohol levels to form common alcoholic beverages or liquors. The wine produced here is organic, no methanol product with higher presence of minerals and Vitamin C. The organic wine production process does not use sulfur and is free from methanol
Nº publicación: NL2040098A 13/06/2025
Applicant:
UNIV NORTHWEST A&F [CN]
NORTHWEST A&F UNIVERSITY
Absstract of: NL2040098A
The present invention discloses the application of the grape transcription factor VqWRKY31 in regulating resistance to Elsinoé ampe/ina, including the functional analysis ofthe VqWRKY31 gene in Elsinoë ampelina resistance, as well as the screening and validation of the interacting proteins and upstream regulatory genes of wild Vitis quinquangularis VqWRKY31 in Elsinoë ampelina resistance. The present invention demonstrates that VqWRKY31 regulates grape resistance to Elsinoé ampe/ina through the VqGBFl—VqWRKY31/VqClPK16-VqChit module, providing valuable guidance for the breeding of new grape varieties resistant to Elsinoë ampe/ina.
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