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18
results.
Updated on
31/05/2025 [07:08:00]
Absstract of: WO2024018018A1
The present invention relates to the use of a vitisin compound for amplifying and/or differentiating hematopoietic cells. The invention also relates to a method for the in vitro production of erythroid progenitors, comprising contacting hematopoietic cells with a cell culture medium containing a vitisin compound.
Absstract of: NL2039800A
GENE AND METHOD FOR REGULATING ANTHOCYANIN SYNTHESIS IN VITIS VINIFERA L The present invention relates to the technical field of genetic engineering, and in particular to a gene and a method for regulating anthocyanin synthesis in Vitis vinifera L. Inserting the VvMYB306 gene of Vitis vinifera L. into a vector, followed by transformation and transient over—expression in the leaves of Vitis vinifera L., may promote the synthesis of anthocyanins. (Figure l)
Absstract of: US2025161897A1
A wine decanter includes a reservoir that holds wine and a neck with an opening to allow wine to enter and exit the reservoir. The reservoir is generally rectangular with opposing front and rear sides and opposing left and right sides, and a substantially flat bottom. Protrusions are located on the reservoir inner surface at one of the front and rear sides or left and right sides. Each protrusion spans an entire length of one of the sides and protrudes into the reservoir thereby aerating the wine as it passes by the protrusions. All protrusions are located above the flat bottom of the reservoir such that none of the protrusions are located on the flat bottom of the reservoir, thereby allowing the wine to pool on the flat bottom of the reservoir. A base is provided that moves the decanter in a controlled back-and-forth motion to aerate the wine.
Absstract of: US2025161888A1
An electric wine aerator is provided, including: a body, an air inlet part, a liquid-drawing part, a liquid outlet part, and a control unit; wherein the liquid-drawing part is located at the lower end of the body and has an improved air flow path structure; when placing the electric wine aerator to a container opening, no airflow obstruction will be generated so that good air convection between inside and outside the container is achieved and the wine is drawn smoothly; the air inlet part is movably matched to a valve body with a valve stem, and a fixed base is fixed to the valve body; the valve stem is combined with a spring, to act on the fixed base and the valve body respectively; the valve stem passes through a cap assembled to the body, and a knob is provided to control the rotation of the valve stem.
Absstract of: US2025165991A1
In accordance with at least one aspect of this disclosure, a system for authenticating bottled goods includes, a near field communication (NFC) inlay having an electronic data component, a communication antenna, and a frangible circuit member configured to permanently alter the electronic data component upon breakage of the frangible circuit member, and a ferrite shield mounted to a second side of the NFC inlay proximate the communication antenna for allowing NFC interactions with the electronic data component through a first side of the NFC inlay opposite the second side of the NFC inlay.
Absstract of: US2025163351A1
A carbon dioxide and nitrogen infused wine product includes wine infused with both carbon dioxide and nitrogen. A ratio of carbon dioxide to nitrogen in the wine can be in a range of 80% CO2/20% N2-60% CO2/40% N2.
Absstract of: WO2025097941A1
Disclosed in the present invention is a method for preparing a nutritional turbid wine, specifically comprising the following steps: S1. heating a formula-based amount of water to 90°C, adding sugar and a suspending agent, and shearing and stirring the mixture; S2. mixing a formula-based amount of rice wine vinasse with a formula-based amount of a clear rice wine juice, grinding the mixture into a white syrup, and homogenizing the white syrup by means of a homogenizer; S3. heating the sugar liquid obtained in step S1, the white syrup obtained in step S2, and a formula-based amount of an Osmanthus fragrans liquid and stirring and mixing the mixture; S4. homogenizing the blended wine liquid obtained in step S3 by means of a homogenizer and then performing instantaneous sterilization treatment; and S5. filtering the homogeneous wine syrup obtained in step S4 by means of a 400-mesh filter screen, and once filling is completed, performing sterilization treatment again to obtain the nutritional turbid wine. Further disclosed in the present invention is a nutritional turbid wine prepared by the method. The prepared turbid wine in the present invention has a moderate degree of sweetness, can be stored for a long time, is free of protein coagulation during storage, and is rich in abundant nutrient substances.
Absstract of: US2025153993A1
The inventive system and method advantageously enable superior preserved storage and selective dispensation of liquids by storing wine (or other liquids) in a pressurized environment to ensure that the stored liquid does not come into contact with air, and then by selectively dispensing a portion of the stored liquid, in accordance with a desired dispensing regime, by utilizing a controlled source of pressure force to apply a sufficient pressure to the pressurized environment to expel the desired volume of the liquid in a pressurized stream directed to a dispensing/pouring interface through a conduit or equivalent delivery system. In at least several novel embodiments thereof, the system and method of the present invention are configured for use with wine-in-bag (“WinB”) products.
Absstract of: EP4553140A1
The present invention relates to a treatment method using plasma-activated water (PAW) for treating auxiliary forest materials for wine preservation, such as bottle corks and wooden barrels. The method disinfects and/or decontaminates the materials by means of continuous contact between said materials and the PAW. The invention also relates to the use of the PAW to disinfect and/or decontaminate auxiliary forest materials used in wine production and preservation.
Absstract of: EP4553141A1
Support container for bottles, in particular for the remuage of sparkling wines, which comprises a support framework (2) provided with a containment volume (8) adapted to contain multiple bottles (100). The support framework (2) comprises multiple first groups (12) of base supports (13, 14), which are placed on a base side (3) of the support framework (2) itself and are each adapted to support, a row of bottles (100). Each first group (12) comprises a first base support (13) adapted to receive, in abutment, the enlarged body (101) of the bottles (100) of the corresponding row, and a second base support (14) adapted to receive, in abutment, the neck (102) of the bottles (100) of the corresponding row. The support framework (2) also comprises, for each first group (12), a third base support (15), which is adapted to receive, in abutment, the enlarged body (101) of bottles (100) of the row following that supported by the first and second base support (13, 14) of the first group (12).
Absstract of: KR20250064294A
본 개시는 와인 보관 시스템에 관한 것으로, 설치면에 접한 상태로 설치되는 베이스와, 베이스와 이격된 상측에 위치하는 지지부를 포함하는 받침부와, 와인병의 입구를 감싸는 형상으로 설치되며 와인의 배출을 제어하는 체크밸브를 구비하는 와인커버부와, 지지부에 고정되며 와인병의 입구와 함께 하측을 향한 상태로 설치되는 와인커버부가 내측에 삽입되며 체크밸브를 밀어올려서 와인을 공급받으며 관로를 통해 질소가스를 공급받는 커넥터부와, 커넥터부의 출구에 설치되며 외력에 의해 동작되어 커넥터부의 출구를 개폐하는 배출밸브 및 커넥터부와 연결관로를 통해 연결되며 용기에 저장된 질소가스를 커넥터부의 내측으로 공급하는 질소 공급부를 포함한다.
Absstract of: WO2025094121A1
This invention generally relates to a deep eutectic system (DES) formed from at least one terpenoid and at least one terpenoic acid, wherein the at least one terpenoic acid is present in a gymnosperm exudate. More specifically, but not exclusively, it relates to a DES formed from a hydroxylated terpenoid such as menthol or thymol, and a terpenoic acid present in pine rosin, such as abietic acid. Biofouling control, antimicrobial, horticultural, viticultural, and arthropod and/or pest control compositions comprising the DES are also provided, as are compositions for releasing a volatile compound.
Absstract of: WO2025093584A1
The invention relates to a vane fastening device (50) for use in a headbox for a machine for producing a fibrous web, in particular a paper web, tissue web or board web, wherein the vane fastening device (50) comprises a vane holder (52) and a vane joint (51) which extend over the transverse direction of the headbox, and wherein the vane holder (52) and the vane joint (51) are movably and detachably interconnectable. According to the invention, the vane fastening device (50) is designed such that a displacement angle of the vane joint (51) in the vane holder (52) is greater than or equal to +-7° with respect to the main flow direction in the headbox, and the vane holder (52) comprises a groove having an inverted wine-glass contour shape.
Absstract of: WO2025092156A1
A craft sparkling rice wine and a preparation method therefor. The method comprises following steps: S1, preparing a rice wine liquid; S2, preparing a beer liquid; S3, fully mixing in a mass ratio of 3-4:1 the rice wine liquid prepared in step S1 and the beer liquid prepared in step S2, filtering same with a filter membrane having a size of 0.22μm, then introducing carbon dioxide, and performing filling to obtain the craft sparkling rice wine. Further provided is the craft sparkling rice wine prepared by the method. The craft sparkling rice wine has moderate sweetness, has wheat fragrance and rich rice wine fragrance, and has a mellow taste, dense and rich bubbles and rich nutrient substances.
Absstract of: NL2038875A
The present invention relates to a wine dispensing system whereby it is possible to completely eliminate the waste involved in the sale of wine in terms of boxes, bottles, corks, plastics and any other elements related to the packaging and identification of the wine apart from the liquid itself.
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: 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.
Nº publicación: US2025134799A1 01/05/2025
Applicant:
PLANBIO COSMETICS SRL [IT]
PLANBIO COSMETICS SRL
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.
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