VITICULTURE and OENOLOGY

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Resultados 12 results. LastUpdate Updated on 14/08/2022 [12:57:00] pdf PDF xls XLS

Solicitudes publicadas en los últimos 30 días / Applications published in the last 30 days



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Vertically Connecting Bottles for Wine and Other Liquids

Publication No.: US2022250796A1 11/08/2022

Applicant:

HAUFRECT MARK [US]

Absstract of: US2022250796A1

A stackable bottle system is a modular apparatus used to present a tasting set of wines, or other separate beverages and liquids, in a user-configurable unit assembled from multiple independent containers. The stackable bottle system utilizes a plurality of interlocking bottles, each individually formed from a core container, a convex neck, a concave base, and an intermediary connector. The core container provides a hollow body to retain any liquid beverage into each separable, modular bottle of the stackable bottle system. The convex neck and the concave base are connected to the core container to provide equal and opposed compatible mounting contours for each modular bottle. The intermediary connector is fixably mounted into the concave base to facilitate a mechanical connection between any two modular bottles. More specifically, the intermediary connector mounts into the concave base of any first bottle to releasably capture the convex neck of any second bottle.

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Wine safety valve

Publication No.: GB2603540A 10/08/2022

Applicant:

TONY JOHN MEPHAM [GB]

Absstract of: GB2603540A

A wine pressure safety valve for use with a standard cork comprising a valve body 1 having a shaft, a pressure spring 2, a floating shaft 3 and an end cape 4 having two seals and a shaft. The pressure spring sits within the valve and engages with the floating shaft pushing it into the end cap. The end cap has two O ring seals that allows the end cap to have a push fit seal with the valve body, and allow the shoulders of the floating the shoulders of the floating shaft to be sealed when the floating shaft is biased towards the end cap by the spring. Once under pressure the floating shaft will move itself back against the spring forcing pressure up the shaft. The device is pushed into a cork and pushed into a vessel in use.

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MOVABLE APPARATUS WITH AUTOMATIC/AUTONOMOUS OPERATION SLIDABLE ALONG PRE-ESTABLISHED PATHS AMONG ROWS OF VINEYARDS, FOR THE ANTI-BACTERIAL AND FUNGICIDE TREATMENT OF THE SAME VINEYARDS

Publication No.: EP4037468A1 10/08/2022

Applicant:

FREE GREEN NATURE S R L [IT]

WO_2021038317_A1

Absstract of: WO2021038317A1

Movable apparatus (5) with automatic autonomous operation (AGV) slidable along pre-established paths (9) among rows of vineyard (10, 11), for the anti-bacterial, fungicide and anti-parasitic treatment in general of the same vineyards, and in particular of the leaves, the trees and the bunches of grapes, comprising a base structure (12) supported on to the ground by sliding by means of wheels (6) or tracks (7), comprising a plurality of ultraviolet lamps (53) with germicide function, which are supported by panels overlapped to each other (42-45), in a manner to direct the ultraviolet radiation against the component parts of the vineyards. There are described accurately all the component parts of the apparatus and the displacements of the apparatus and the different operative steps thereof, for performing the required anti-parasitic treatment in to all the vineyards, also in those in which the advancement paths of the apparatus are displaced and not communicating with other advancement paths for the same apparatus.

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RAPID METHOD OF PRODUCING NON-ALCOHOLIC AND ALCOHOLIC BEER

Publication No.: WO2022165387A1 04/08/2022

Applicant:

CERIA INC [US]

Absstract of: WO2022165387A1

A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative 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 also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine spirits in a rapid time frame.

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WINE STOPPER CAPABLE OF BEING VACUUMIZED

Publication No.: US2022242630A1 04/08/2022

Applicant:

LIU DANPING [CN]

WO_2020252747_A1

Absstract of: US2022242630A1

Provided is a wine stopper capable of being vacuumized, the wine stopper comprising a base capable of covering an outer side of a wine bottle, and a shell enclosing a cavity with the base. A boss capable of being clamped in a bottle opening is arranged on one side, away from the shell, of the base. The wine stopper further comprises a power source arranged in the cavity and a vacuum pump capable of creating a vacuum in the wine bottle, a through hole capable of communicating the vacuum pump with the interior of the bottle is provided in the boss, a measurement assembly capable of measuring a vacuum degree of the interior of the wine bottle is arranged in the cavity, and the measurement assembly is electrically connected with the vacuum pump.

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MODULAR HAND-HELD KITCHEN APPLICANCE

Publication No.: US2022240723A1 04/08/2022

Applicant:

BLACK & DECKER INC [US]

Absstract of: US2022240723A1

The present invention is directed to a hand-held modular kitchen multitool having a universal powerhead capable of being used with a variety of kitchen appliance attachments, such as a blender, a whisker, a wine opener, a can opener, and a spice grinder. A dual spice grinder attachment is also disclosed that can select one of two spices to grind. Also disclosed is a wine opener that automatically removes a cork from a bottle.

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Sangria composition with vanilla flavor aroma, orange and coffee (Machine-translation by Google Translate, not legally binding)

Publication No.: ES1293323U 29/07/2022

Applicant:

REVINOLUTION VENTURES S L [ES]

Absstract of: ES1293323U

Aromatized bleeding composition characterized because it includes: - 48, 150% water - 45,073% white wine, which has 12% of volumetric alcohol, - 6,491% rectified grape must, - A cold infusion of 1.00% coffee, - 0.049% vanilla flavor aroma; - 0.025% aroma flavor orange; and - 0.212% citric acid; where the percentage of each component can range from 0% to 5%. (Machine-translation by Google Translate, not legally binding)

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BOTTLE CLOSURE ASSEMBLY FOR EFFICIENT PRODUCTION OF SPARKLING WINE

Publication No.: US2022234788A1 28/07/2022

Applicant:

BRUNNER PLENGE PAULA ROSAMOND [CA]

CA_3139712_PA

Absstract of: US2022234788A1

This invention relates to a bottle closure assembly (10) for use in the efficient production of sparkling wines. The invention comprises: a stopper (12) for sealing engagement within the finish and/or neck portion(s) of a bottle (100); a passage (18) within said stopper extending longitudinally from a wine-side opening (20) at one end thereof; and a valve member (30) located within said passage. The valve member is selectively gravity-responsive thus allowing passage of liquid and/or solid and/or gaseous materials to be permitted or prevented dependent upon the orientation of the bottle closure assembly. This invention also discloses a disgorgement method for use in the production of sparkling wines.

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Wine storage and wine dispensing method using this

Publication No.: KR20220103279A 22/07/2022

Applicant:

엘지전자주식회사

Absstract of: KR20220103279A

본 발명은 와인저장장치 및 이를 이용한 와인취출방법에 관한 것이다. 본 발명의 케비넷(10)에는 와인병이 저장되는 저장공간(32)이 형성되고, 상기 캐비넷(10)에는 취출헤드(100)가 회전가능하게 구비될 수 있다. 상기 캐비넷(10) 또는 상기 취출헤드(100) 중 적어도 어느 한쪽에는 센싱모듈(50A,50B)이 배치되어, 상기 취출헤드(100)에 접근한 취출컵(P)을 인식할 수 있다. 그리고, 메인제어부는 상기 센싱모듈(50A,50B)에 의해 인식된 상기 취출컵(P)의 형상, 각도 또는 거리에 따라서 상기 취출헤드(100)를 회전시키거나 상기 취출헤드(100)를 통해 취출되는 유량을 제어할 수 있다.

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Oak chips immobilized malolactic bacteria and method for making wine using this

Publication No.: KR20220103655A 22/07/2022

Applicant:

경북대학교산학협력단

Absstract of: KR20220103655A

본 발명은 포도주의 유산 발효 및 오크 숙성을 동시에 진행하기 위한, 유산균이 고정된 유산균 고정화 오크칩에 관한 것이다. 본 발명에 따른 유산균 고정화 오크칩은 향후 상업적 생산을 통해 포도를 비롯한 과실주 양조산업에 유용한 종균화 균주로 활용될 수 있으며, 이를 통해 제조된 와인의 신맛 감소와 오크향 부여는 국산 와인의 품질 향상에 기여할 수 있다.

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SYSTEMS AND METHODS FOR ANALYTE DETERMINATION

Publication No.: US2022229016A1 21/07/2022

Applicant:

UNIV LA TROBE [AU]

JP_2022532664_A

Absstract of: US2022229016A1

Described are systems and methods for the simple and rapid measurement of an analyte, such as sulphur dioxide, in liquid samples, including beverages such as wine or beer. The systems and methods utilize voltammetry with a particulate carbon or copper electrode, and may be conducted outside of a laboratory in ten to sixty seconds using a small portable instrument or mobile device using, for example, 2nd harmonic Fourier Transform (FT) AC voltammetry.

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A night gate raw rice wine manufacturing method

Nº publicación: KR20220101035A 19/07/2022

Applicant:

이정환

Absstract of: KR20220101035A

본 발명의 막걸리 제조방법은, 쌀 입국, 물, 건조시킨 야관문가루 및 효모를 용기에 넣고 혼합한 후 24℃∼25℃의 품온으로 4∼5일 동안 발효시켜 주모를 제조하는 주모형성단계(S10)와, 주모형성단계(S10)에서 제조된 주모에 쌀 입국, 물 및 건조시킨 야관문가루를 혼합한 후, 24℃∼25℃의 품온으로 4∼5일 동안 발효시켜 초단을 제조하는 1단 담금단계(S20)와, 1단 담금단계(S20)에서 제조된 초단에 물, 절단된 야관문, 정제효소, 누룩 및 백미를 혼합한 후, 24℃∼25℃의 품온으로 4∼5일 동안 제성하는 2단 담금단계(S30)로 구성된다.

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