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14
results.
Updated on
13/09/2026 [06:55:00]
Absstract of: US20260265101A1
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.
Absstract of: US20260265694A1
The present invention relates to the use of a vitisin compound to amplify and/or differentiate hematopoietic cells. The invention also relates to a method for the in vitro production of erythrocyte progenitors comprising contacting hematopoietic cells with a cell culture medium comprising a vitisin compound.
Absstract of: GR20250100136A
Chocolate or chocolates filled or enriched with Greek spirits, such as tsikoudia, tsipouro, ouzo, marc spirit, wine spirit and raisin spirit in any processed form (in liquid, creamy, gelatinized, dehydrated or other form).
Absstract of: EP4803864A2
0001 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.
Absstract of: WO2026180684A1
Provided are methods for preventing, treating, delaying, controlling, or slowing the progression and/or ameliorating a disease, disorder, or condition related to infection of a grape plant with a fungus or a parasitic oomycete, the methods including treating water with a stabilized hydrogen peroxide composition to produce a treated water, wherein the stabilized peroxide composition includes water, hydrogen peroxide, and a sugar alcohol, wherein the sugar alcohol is selected from the group consisting of sorbitol, xylitol, mannitol, lactitol, maltitol, erythritol, isomalt, and combinations thereof, and the stabilized peroxide composition contains no silver, organophosphonate, peroxyacetic acid, peracid, or stannate; and administering the treated water to a surface of a grape plant or to soil in proximity to the grape plant. The composition optionally includes a carboxylic acid. Administering the composition to the grape plant can induce stress response mechanisms and modulate plant defense and immune responses in the treated plants.
Absstract of: WO2026179576A1
The present invention belongs to the field of comprehensive utilization of wine fermentation by-products. Disclosed are a grape seed protein peptide having a DPP-IV inhibitory activity and a preparation method therefor. The grape seed protein peptide of the present invention is prepared from an enzymolysis product obtained by means of subjecting a grape seed protein, which is prepared from grape seeds by means of an ultrasound-assisted alkaline method, to enzymatic hydrolysis with an alkaline protease. The grape seed protein peptide of the present invention exhibits a good DPP-IV inhibitory effect, serves as a natural plant-derived DPP-IV inhibitor, and can be used in functional foods and nutraceuticals.
Absstract of: WO2025088022A1
The invention relates to an ex vivo method for generating pseudo-islets from a porcine subject by providing single cells dissociated from islets or islet-like cell clusters (ICC) obtained from a porcine pancreas, treating the dissociated cells with a Rho/ROCK inhibitor, and obtaining pseudo-islets. The invention further relates to an in vitro population of porcine pseudo-islets obtained by treatment with a Rho/ROCK inhibitor, wherein greater than 30% of the population exhibit a defined size with an average diameter of 30-350 μm and a standard deviation (SD) of 10 or less. The invention also relates to the pseudo-islet population for use in the treatment of diabetes, preferably type 1 diabetes, in a subject, wherein the pseudo-islet population is transplanted to the subject.
Absstract of: AU2025212033A1
The present invention relates to a process of producing a low- or non-alcoholic beverage, in particular a fermented, non-alcoholic beverage which is a wine analogue.
Absstract of: GB2704210A
A reusable polyethylene terephthalate (PET) bottle 10 having a capacity of 500 ml and capable of withstanding at least eight pasteurisation cycles at 60°C comprises: a body portion 14 and a base portion 12 defining a champagne base, the base portion extending 24 mm in a direction from a bottom of the bottle towards a top of the bottle. The base portion weighs at least 15 g and a thickness of the bottle at the bottom of the base portion is at least 2.3 mm. Preferably the bottle weighs between 50 g and 60 g. The champagne base may comprise a cavity 18 extending upwardly into the bottle having a height of between 8 mm and 14 mm, but preferably between 10 mm and 12 mm. A preform (22, fig. 4) for making the bottle may be dimensioned such that an axial stretch ratio between the preform and the bottle is at least 2.0 and a radial stretch ratio between the preform and the bottle is less than 2.6. A method of making the bottle comprises blow moulding the preform into a mould, and heating the mould to a temperature of between 80°C and 135°C. Figure 2
Absstract of: KR20260126910A
실시예에 따른 와인 풍미데이터 시각화 시스템 및 방법은 와인 각각의 바디감, 향, 피니시감, 맛 등을 포함하는 풍미(Flavor)와 원산지, 제조일 등 와인 정보를 직관적으로 제공하는 풍미 데이터 시각화 이미지를 생성한다. 실시예에 따른 풍미 데이터 시각화 이미지는 시간에 따른 와인의 맛과 향 변화 정보를 시각화 객체를 통해 제공할 수 있다.
Absstract of: WO2026170575A1
A dendrobium officinale health wine testing apparatus and method. A main body of the testing apparatus is fixed to the upper end of a base; a bottom plate is slidably arranged at the upper end of the base; a sample jar is placed on the upper end of the bottom plate, and the bottom plate can drive the sample jar to slide into a feed inlet; and a liquid outlet tube is fixedly arranged at one end of the base, and a discharge end of the liquid outlet tube is located above the sample jar. When a second electric motor is started, the degrees of inclination of a plurality of sampling tubes in a dendrobium officinale health wine container can be changed, and liquid inlet ends of the plurality of sampling tubes can be respectively located in four orientations in the dendrobium officinale health wine container, so that multi-position sampling can be performed on a dendrobium officinale health wine solution, thereby making the sample solution more representative, and thus improving the accuracy of subsequent testing results of dendrobium officinale health wine.
Absstract of: US20260242705A1
Provided is a vacuum sealing component, which includes a sealing plug and an upper cover arranged at an upper end of the sealing plug. The upper cover and the sealing plug are provided with an installation cavity, a first through hole communicated to the installation cavity is provided in the upper cover. A second through hole communicated to the installation cavity is provided in the sealing plug, and an elastic sealing plug configured to control opening or closing of the first through hole is provided in the installation cavity. A top of the upper cover is provided with an insertion slot, and an upper end of the elastic sealing plug can pass through the first through hole and extend into the insertion slot. The vacuum sealing component in the present disclosure is separated from a wine dispenser main body.
Absstract of: WO2026172130A1
The present invention is a removable, reusable, rigid bottle holder and handle specifically designed to assist in handling and pouring liquids from bulbous-shaped bottles, such as those used for sparkling wines. The device comprises a heavy-duty screw cap, a rigid bottle holder with a semi-circular cutout, and a hook-and-loop fastener for secure attachment. It provides stability and ease of use, addressing the unique shape and weight distribution challenges of these bottles. The design enables mounting from below, ensuring a snug fit around the bottle's base and neck. Made from durable materials like polycarbonate or aluminum alloys, the device offers strength, reusability, and aesthetic appeal. The innovation reduces strain on the user's hand and wrist during pouring and can be quickly removed for reuse. This invention enhances the usability and versatility of bulbous bottles while maintaining user convenience and safety and enhances the aesthetic appearance by hiding the wine cork
Nº publicación: KR20260125835A 19/08/2026
Applicant:
IM GI SEOK [KR]
\uC784\uAE30\uC11D
Absstract of: KR20260125835A
본 발명은 (1) 수확한 유기농 임베리(Imberry) 품종의 블랙베리 또는 상기 임베리 품종을 이용하여 육종한 블랙베리를 씻지 않고 으깨어 블랙베리 원액을 제조하는 단계; (2) 상기 (1)단계의 제조한 블랙베리 원액을 호기성 조건에서 방치하는 단계; (3) 상기 (2)단계의 방치한 블랙베리 원액을 혐기성 조건에서 1차 알코올 발효하는 단계; (4) 상기 (3)단계의 1차 알코올 발효한 블랙베리 발효물을 여과하고, 다시 혐기성 조건에서 2차 알코올 발효하는 단계; 및 (5) 상기 (4)단계의 2차 알코올 발효한 블랙베리 발효물을 숙성하는 단계를 포함하여 제조하는 것을 특징으로 하는 블랙베리 와인의 제조방법 및 상기 방법으로 제조된 블랙베리 와인에 관한 것이다.
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