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26
results.
Updated on
04/07/2025 [07:35:00]
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: 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: 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: 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: 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: 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: 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
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.
Absstract of: US2025185643A1
Mobile weed control/desuckering equipment, particularly for tree crops, such as vineyards, orchards, and the like, characterized by comprising: a water containment tank; heating means of said water; a foaming substance containment tank; generating means of forced air; heating means of said forced air; a foam generating device; a duct for forced air connecting said forced air generating means to said foam generating device, said heating means of said forced air being positioned in said duct; first conveying means of said water from the corresponding containment tank to said heating means of said water; second conveying means of said water from the corresponding heating means to said duct for forced air upstream of said foam generating device and downstream of said heating means of forced air; transfer means of said foaming substance from the corresponding containment tank to said second water conveying means; a first injection device of a mixture of water and foaming substance from said second conveying means into said duct for forced air; distribution means of said foam; control means of said mobile weed control/desuckering equipment.
Absstract of: WO2024182638A1
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: KR20250084261A
본 발명은 와인잔 안에서 기포를 발생시켜 맛과 향을 증가 시킬 수 있으며, 주입되는 공기의 양을 조절하여 개인의 취향대로 와인의 맛과 향을 즐길 수 있다.
Absstract of: KR20250082793A
본 발명은 맷돌호박 청주 제조방법에 관한 것으로, 맷돌호박 및 백미를 준비하는 재료 준비 단계; 상기 준비된 맷돌호박에 엿기름을 혼합하고 가열하여 당화함으로써, 발효재료를 제조하는 발효재료 제조 단계; 상기 준비된 백미에 황국을 접종하고 발효하여 발효원을 제조하는 발효원 제조 단계; 상기 제조된 발효재료, 상기 제조된 발효원, 상기 준비된 백미, 및 누룩을 혼합하여 술덧 혼합물을 제조하고, 상기 술덧 혼합물을 품온 기준 10 ℃ 내지 35 ℃ 및 3 일 내지 40 일 조건으로 발효하여 맷돌호박 술덧을 제조하는 혼합 담금 단계; 및 상기 제조된 맷돌호박 술덧을 가공하여 맷돌호박 청주를 제조하는 제성 단계;를 포함하고, 상기 발효재료 제조 단계는, 상기 준비된 맷돌호박을 세척하고 파쇄하는 전처리 단계; 및 상기 전처리된 맷돌호박, 찹쌀, 상기 엿기름, 및 물을 혼합한 후 60 ℃ 내지 90 ℃ 및 12 시간 내지 30 시간 조건으로 처리하여 당화하는 당화 단계;를 포함한다.
Absstract of: KR20250082794A
본 발명은 옥수수엿 청주 제조방법에 관한 것으로, 옥수수 및 백미를 준비하는 재료 준비 단계; 상기 준비된 옥수수에 엿기름을 혼합하고 가열하여 당화함으로써, 발효재료를 제조하는 발효재료 제조 단계; 상기 준비된 백미에 황국을 접종하고 발효하여 발효원을 제조하는 발효원 제조 단계; 상기 제조된 발효재료, 상기 제조된 발효원, 상기 준비된 백미, 및 누룩을 혼합하여 술덧 혼합물을 제조하고, 상기 술덧 혼합물을 품온 기준 10 ℃ 내지 35 ℃ 및 3 일 내지 40 일 조건으로 발효하여 옥수수 술덧을 제조하는 혼합 담금 단계; 및 상기 제조된 옥수수 술덧을 가공하여 옥수수엿 청주를 제조하는 제성 단계;를 포함하고, 상기 발효재료 제조 단계는, 상기 준비된 옥수수를 세척하고 파쇄하는 전처리 단계; 및 상기 전처리된 옥수수, 찹쌀, 상기 엿기름, 및 물을 혼합한 후 60 ℃ 내지 90 ℃ 및 12 시간 내지 30 시간 조건으로 처리하여 당화하는 당화 단계;를 포함한다.
Absstract of: US2025176745A1
A wine storage device is disclosed that provides a specialized storage device for wine bottles while drinking outdoors. The wine storage device comprises a body component that is configured in a square shape. The body component comprises a plurality of legs, which attach to the rear face of the body component. The body component also comprises a hole component in its center, which is lined with cloth at its perimeter, sides, and bottom of the hole component, to secure an entire wine bottle. Thus, each wine storage device functions as a suitable way of storing a wine bottle while drinking outdoors through placing the bottle in a secure device.
Absstract of: KR20250081001A
미각 경향성을 반영한 전통주 추천 방법이 개시된다. 본 발명의 일 실시예에 따른 미각 경향성을 반영한 전통주 추천 방법은, 서버에서 수행되는 미각 경향성을 반영한 전통주 추천 방법으로서, 전통주 정보가 상기 서버에 저장되는 단계; 사용자 정보가 상기 서버에 저장되는 단계; 사용자의 선호 음식 정보가 저장되고, 상기 음식 정보의 속성 정보를 추출하여 사용자 데이터를 산출하는 단계; 상기 사용자 데이터에 매칭되는 속성 태그를 갖는 전통주 리스트를 추천하는 단계;를 포함하며, 상기 선호 음식 정보는 복수 개가 저장되며, 상기 선호 음식 정보 당 상기 속성 정보는 복수 개이며, 사용자에 의해 선택된 상기 속성 정보의 개수에 대응하여 가중치가 부여된다. 본 발명에 의하면, 사용자의 미각 경향성을 반영하여 사용자의 취향에 맞는 전통주 리스트를 사용자에게 추천하는 방법이 제공된다.
Absstract of: KR20250080931A
본 발명은, 숙성을 통해 풍미가 개선된 증류식 과실주의 제조 방법에 관한 것으로서, 상기 방법은 (a) 증류주를 제조하는 단계; (b) 발효과실 베이스를 제조하는 단계; (c) 상기 제조된 증류주와 발효과실 베이스를 혼합하고 숙성하는 단계; 및 (d) 유자농축액 및 유자후레바를 넣어 숙성하는 단계; 를 포함하는 것을 특징으로 하고, 본 발명에 따르면, 풍미가 깊고 부드러우며, 향 또한 우수한 증류식 과실주를 제공할 수 있다.
Absstract of: KR20250081018A
본 발명은 a) 매실 생과로부터 부패한 매실 생과 및 이물질 제거하고 세척하는 단계; b) 상기 세척한 매실을 실온에 2~3일 보관하여 황매실로 숙성시키는 단계; c) 상기 황매실, 물, 및 설탕을 14~18 : 13~17 : 5~8의 중량비로 혼합하여 매실 혼합물을 제조하는 단계; d) 상기 매실 혼합물과 상기 매실 혼합물 100 중량부를 기준으로 효모 0.02 내지 0.03 중량부를 발효통에서 넣고 혼합한 후, 25~30℃의 온도에서 25~30일간 발효시키는 단계; e) 상기 발효 완료 후, 발효액을 숙성통으로 이동하여 효모가 침전되어 분리될 때까지 30~90일간 1차로 숙성시키는 단계; 및 f) 상기 1차 숙성이 완료된 후, 효모침전물을 분리하기 위하여 상층의 과실주만 다른 숙성통으로 이동시키고, 10~15℃의 온도에서 1~3개월 동안 보관하면서 2차 숙성시키는 단계;를 포함하는 매실 와인의 제조방법 및 이 방법으로 제조된 매실 와인을 제공한다.
Absstract of: US2025178805A1
A closure device for a container to provide a combined protection of inert gas and oxygen scavenger methods. The closure device comprises a body, a fastening member, one or more plurality of protrusions, a blister, a hollow shaft, and a seal member. The closure device is removably coupled to an open end of the container through a fastening assembly. The fastening assembly includes at least one of friction fit, a snap fit, a screw fit, or any of a variety of fastening mechanisms. The closure device provides a combined protection of inert gas and oxygen scavenger methods. This is beneficial because it prevents nutritional and organoleptic degradation processes of wine through oxidation while aids to preserve the fruitier and fresher aromas and flavors of the wine. The closure device is designed to fit snugly over the neck of the bottle and create an airtight seal.
Absstract of: KR20250080932A
본 발명은, 유자 첨가물을 이용한 증류식 과실주에 관한 것으로서, 상기 증류식 과실주는 증류주; 발효과실 베이스; 및 유자 첨가물; 을 포함하는 것을 특징으로 하고, 본 발명에 따르면, 풍미가 깊고 부드러우며, 향 또한 우수한 증류식 과실주를 제공할 수 있다.
Absstract of: EP4563685A1
Apparatus (10) usable for the vinification of a liquid must with its lees, in particular for white wine making, both of white grapes and of red grapes, said apparatus (10) comprising a tank (22) for containing the must/wine, characterised in that said tank (22) comprises active means (24) on the must/wine, in particular comprising means (250) for introducing a technical gas operatively connected to at least first supply means (251) for introducing into the must/wine at least a first technical gas (G1) and to at least second supply means (252) for introducing into the must/wine at least a second technical gas (G2) of a different type, wherein said means (250) for introducing a gas comprise a distributor (250b) placed within the tank (22) and positioned substantially in the centre of the tank (22).
Nº publicación: KR20250078678A 04/06/2025
Applicant:
농업회사법인주한국와인
Absstract of: KR20250078678A
본 발명에 따르면, 복숭아를 냉동-해동과정을 순차로 거친 다음 착즙하는 착즙단계와; 착즙된 복숭아 착즙액을 동결과 해동을 반복하면서 농축하여 복숭아 착즙 농축액을 얻는 동결농축단계와; 당도 15~17Brix로 조정된 상기 복숭아 착즙 농축액에 효모를 투입하여 알코올 발효시키는 1차 발효단계와; 상기 1차 발효된 복숭아 발효주의 앙금을 분리해 내고 여과하여 복숭아 베이스 와인을 얻는 앙금분리 및 여과단계; 및 상기 복숭아 베이스 와인에 효모를 투입하여 탄산가스가 포함된 뽀얀 상태의 페더바이서타입의 스파클링 와인으로 발효하는 2차 발효단계를 포함하여 구성되는 무설탕의 페더바이서형 스파클링 복숭아 와인의 제조방법이 제공된다.
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