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17
results.
Updated on
11/09/2025 [07:00:00]
Absstract of: EP4613281A1
The present invention relates to a composition for preventing, ameliorating, or treating Alzheimer's disease comprising grapevine stem extract or a compound isolated therefrom as an effective component. Specifically, as the grapevine stem extract and vitisin A as an effective component of the present invention exhibit an excellent effect of inhibiting infection with the herpes simplex virus and inhibiting Alzheimer-causing factors in the brain tissue of animal models infected with the herpes simplex virus, the composition of the present invention can be advantageously used as an agent for treating Alzheimer's disease or a functional health food or an animal feed additive for preventing or ameliorating Alzheimer's disease.
Absstract of: FI20245289A1
En huggskiva (1) för ett skivhugg, innefattande en centralaxel (18) och en omkrets (19) och åtminstone en i huggskivan (1) utformad flisöppning (10), som sträcker sig från huggskivans (1) omkrets mot centralaxeln (18). Ett bett (7) är anordnat på en första kant av flisöppningen (10), vars egg (9) sträcker sig i flisöppningens (10) riktning. På den motsatta sidan av flisöppningen (10) i förhållande till bettet (7) finns en sidokant (14) av flisöppningen (10). Bredden på flisöppningen (10), bestämd av bladets egg (9) och sidokanten (14) av flisöppningen (10), är större vid huggskivans (1) ände mot omkretsen (19) än vid dess ände mot centralaxe.
Absstract of: US2025275640A1
A wine glass including a bowl, a stem, and a base. The wine glass further includes an agitator integral in the center of the bowl for imparting a swirling motion to the wine poured into the bowl.
Absstract of: US2025279182A1
Culture For Positive Impact is applicable in any field for progress and growth, such as sustainability for ecosystem, with realization of moderation with coexistence. Application of Strategy For Positive Impact on need point out wrong, such as human behavior vitiate system and ruin environment for exponential threat in ecosystem: exploration with exploitation such as dominance with deceit, misfire on survival; outplay nature endeavor, such as division of habitat for ease intensify feud and calamity, diminish basic. Iteration of Strategy For Positive Impact on wrong identify right practice for capable, such as analysis and inquiry on threat derive true action for sustainability: guard for moral rights, such as offset of extreme power, claim from abandon and punish violation; aid for viable creative such as consensus on passion for value improvement in honest direction; growth for verifiable advancement such as recovery by reuse from available for believable progress.
Absstract of: WO2025180741A1
The invention relates to a storage cabinet comprising a device for treating the interior air. The invention relates to a storage cabinet (1), such as a refrigerator, climatic chamber, wine storage cabinet or freezer, said storage cabinet comprising: - at least one thermally insulated interior (2) for receiving stored goods (9), said interior having an access opening which can be sealed by means of a door (5); - a cooling unit (8) which can be activated for predefined cooling capacities in order to cool the interior air (2); - a device (40) for treating the interior air, the device comprising a flow channel (50) having a filter element (60) attached therein and a flow generator (51) for conveying the air through the filter element (60), the flow channel comprising at least one inlet opening (44) and at least one outlet opening (46) for connection to the interior (20). The filter element (60) is characterised <b>in that</b> the filter element (60) is received in a housing (41) having an interior-side access opening (56) and is held in the receiving space (55) at a distance from the cover (42).
Absstract of: MX2025009685A
Presently disclosed is a rapid method of producing alcohol-containing beverages, including beer, kombucha, hard seltzers, wines, ciders, hard teas, sake and distilled products. The method includes cooling the mixture after boiling and allowing yeast or other microorganisms to ferment the mixture at a warm temperature, for a short period of time. Staged oxygenation occurs during the fermentation process. An alcohol-containing beverage is produced in 1-2 days or less, saving costs by allowing delivery of a product to the consumer quickly, also reducing storage time and costs associated with extended fermentation such as utilities, water, labor and chemicals. The beverage may be enhanced by the addition of hops or hop flavor-active materials, spices, herbs, specialty malts, psychoactive materials, physiologically active materials, natural or artificial flavors, caffeine, vitamins and supplements, mineral supplements, proteins, herbs, spices, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin containing mushrooms, peyote, ayahuasca, mescaline or combinations thereof.
Absstract of: WO2025172936A1
The present finding relates to a method for the production of fizzy and sparkling wine refermented in bottle (2), which involves the use of a technical cap (1) which allows yeasts and their precipitates to be separated from wine after refermentation, without needing to open the bottle (2) and introducing sulphites therein after bottling, to ensure the preservation of the wine.
Absstract of: WO2025172933A1
The present invention relates to a technical cap (1) for bottles (2) for fizzy wine or sparkling wine refermented in bottle, comprising: a capsule (3), inside which a first cavity (4) is defined, having an at least partially substantially cylindrical conformation, comprising a first lateral surface (5) in which there is a first access opening (6), in f luid communication with a substantially cylindrical chamber (7) of said capsule (3), designed to accommodate an open end (8) of the neck (9) of a bottle (2) and to be hermetically fixed to the same by hermetic fixing means (10, 13) of a such technical cap (1), the first cavity (4) being also accessible through a, substantially cylindrical, access hole ( 14 ), obtained coaxially with the first cavity (4); - a shutter (16), inserted into the first cavity (4) through the access hole (14) in such a way as to hermetically close the latter, wherein the shutter (16) comprises an operating portion (17), comprising a second lateral surface (18), facing the first lateral surface (5) of the first cavity (4), in which a second access opening (19) to a second cavity (20), obtained inside the shutter (16), is obtained, wherein the shutter (16) is rotatable inside the first cavity (4), around a medium cylindrical axis (15) of said first cavity (4), between a collection position thereof, in which the second access opening (19) faces the first access opening (6), and a storage position thereof, in which the second access opening (19) faces a fi
Absstract of: AU2025213595A1
A method and system for monitoring wine in a barrel having a bung hole is provided. The system comprises a sensor enclosure, a sensor conduit, and an original bung. The sensor conduit is operably coupled to the sensor enclosure. The original bung comprises a passage hole for inserting the sensor conduit through the original bung. The original bung also comprises a space for inserting at least a portion of the sensor enclosure. This space does not extend through the original bung. The outer diameter of the original bung is determined by the diameter of the bung hole of the barrel. The bung is configured to be separable from the sensor enclosure and is interchangeable with a second bung. Fig. 3A A method and system for monitoring wine in a barrel having a bung hole is provided. The system comprises a sensor enclosure, a sensor conduit, and an original bung. The sensor conduit is operably coupled to the sensor enclosure. The original bung comprises a passage hole for inserting the sensor conduit through the original bung. The original bung also comprises a space for inserting at least a portion of the sensor enclosure. This space does not extend through the original bung. The outer diameter of the original bung is determined by the diameter of the bung hole of the barrel. The bung is configured to be separable from the sensor enclosure and is interchangeable with a second bung. Fig. 3A ug u g m e t h o d a n d s y s t e m f o r m o n i t o r i n g w i n e i n a b a r r e l h a v
Absstract of: US2025263645A1
An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties with a highly reflective inner surface, a translucent air flow baffle, a translucent liquid barrier, and a controlled oxygen concentration in the bottle headspace.
Absstract of: US2025263434A1
The present disclosure belongs to the technical fields of rice wine lees resource utilization and blood pressure reduction, and particularly relates to an oligopeptide having a blood pressure reducing effect and a preparation method therefor and an application thereof. In order to promote comprehensive utilization of rice wine lees, the oligopeptide having the blood pressure reducing effect is developed; the rice wine lees are used as raw materials, and separated and purified to obtain the oligopeptide having the blood pressure reducing effect. The oligopeptide has an amino acid sequence as shown in SEQ ID NO: 1, has a molecular weight of 720.857 Da, is high in purity and good in activity, can be artificially synthesized, safe and non-toxic, and is found by means of measurement of ACE inhibitory activity. The oligopeptide has a remarkable inhibition effect on angiotension converting enzyme, can be applied to the field of blood pressure reduction, and is beneficial to resource utilization of rice wine waste.
Absstract of: US2025263644A1
Disclosed is a composition including yeast cells and at least one polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell. The present disclosure also concerns using the composition in cosmetic, dermatological, nutritional and/or pharmaceutical fields, as well as in winemaking to protect the wine against oxidation, therefore preserving the wine quality, color and aromas, and as an alternative to ageing of wine on lees.
Absstract of: US2025265646A1
A system and method for trading multiple classes of digital assets and real-world assets (RWAs), including NFTs, collectibles, real estate, private investments, wine, loans, and mortgages, within a unified trading platform is disclosed. The system integrates an aggregated order book that concurrently manages heterogeneous assets while preserving unique identifiers and associated metadata. A structured order matching mechanism enables full and partial trade execution, enhancing liquidity and price discovery for traditionally illiquid assets such as fractional real estate, tokenized loans, and fine wine. Blockchain-based transaction validation ensures security, immutability, and regulatory compliance, while smart contracts automate processes such as royalty distribution, interest payments, and regulatory enforcement. Advanced filtering mechanisms allow users to refine asset searches based on criteria such as asset type, price, compliance status, or characteristics like vintage or loan terms. This invention improves accessibility, liquidity, and transparency across digital and real-world asset markets.
Absstract of: US2025257297A1
A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may be fortified with alcohol or rapidly fully fermented to create alcoholic malt beverages with greater than 0.49% alcohol by volume. The beverage may also be fortified with substances such as cannabis, terpenes, cannabinoids, cannabidiols (CBDs), synthetic cannabinoids, mushrooms or peyote to change the psychoactive or physiological properties. Kombucha, hard seltzer, wine or spirits can also be produced using this method in a rapid time frame.
Absstract of: WO2025170555A1
The invention, a winged water tank (1), is characterized by the following features: It can be used in any area where water is needed and can be made in various sizes according to need, with different uses in different fields. The winged water tank (1) is particularly designed for use in forests to fight fires, in agricultural areas such as vineyards, gardens, and fields to combat drought, in factory yards in industries with a high need for water, and in arid regions like Africa and the Middle East where access to drinking and utility water is difficult, to collect and use rainwater to ensure necessary hygiene and cleanliness wherever water is needed. The entire water tank (1) is made of concrete and is buried in the ground to prevent the water from freezing in cold weather. Rainwater is collected on the roof (3) through water collection wings (4) built on all four sides of the roof (3), sloped towards the roof (3). The water collected on the roof (3) is directed into the tank (1) through a sufficient number of grated water descent holes (6) located on the roof (3). Once the tank (1) is full and reaches the overflow point, the excess water is discharged through water outlet holes (7) on the right and left sides of the body (2), which is built 3 meters above ground level to protect the tank (1) from external interventions. The excess water is then transported through PVC plastic pipes (9) with grates (10) at their ends to a channel (8) constructed outside the tank (1). The chan
Absstract of: WO2025166861A1
A method for brewing a chrysanthemum wine, wherein the raw materials of the Chrysanthemum wine comprise sorghum stalks, wheat, purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder. The preparation of the chrysanthemum wine comprises two steps: firstly, using sorghum stalk ash and wheat flour to prepare a Jiuqu, and then fermenting purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder together with the Jiuqu to prepare chrysanthemum wine.
Nº publicación: KR20250122220A 13/08/2025
Applicant:
주식회사바이놀로지
Absstract of: KR20250122220A
본 개시는, 과거의 기후 데이터와 와인별 평론가 점수를 포함하는 학습데이터를 이용하여 딥러닝된 인공지능을 이용하여 미래에 생산될 와인의 점수를 예측할 수 있는 장치 및 방법에 관한 것이다. 본 개시에 따라 포도 수확시까지 획득된 당해 기후 데이터를 기반으로 생산될 와인의 품질을 예측하여 와인에 대한 투자에 활용될 수 있다.
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