Absstract of: WO2023096487A1

Quality of a natural product, like beer, bread, wine and the like, is determined by many parameters. Process parameters that may be changed or not, external parameters and parameters of ingredients. With complex processes and many process steps, it is very difficult to relate parameters to quality - if possible at all. Data on process control, values of product and process related parameters and values that may be interpreted as indicative of quality, substances found in the product - either final or intermediate - and quantities thereof, other parameters or combinations thereof. Between values obtained for the parameters, relations may be determined that may be used for process optimisation. This may be executed for one or more process steps and for one or more parameters in the process and one or more quality parameters.

Absstract of: US2023166223A1

A wine aeration device and methods of aerating wine that draw wine from the bottom 1⁄3 of the container into an aeration chamber where the wine undergoes a first phase of aeration. The wine continues through a return tube into the container where it undergoes a second phase of aeration by way of multiple slits in the return tube causing a venturi effect on the flowing wine.

Absstract of: US2023165282A1

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 (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 also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine or spirits in a rapid time frame.

Absstract of: EP4187331A1

Quality of a natural product, like beer, bread, wine and the like, is determined by many parameters. Process parameters that may be changed or not, external parameters and parameters of ingredients. With complex processes and many process steps, it is very difficult to relate parameters to quality - if possible at all. Data on process control, values of product and process related parameters and values that may be interpreted as indicative of quality, substances found in the product - either final or intermediate - and quantities thereof, other parameters or combinations thereof. Between values obtained for the parameters, relations may be determined that may be used for process optimisation. This may be executed for one or more process steps and for one or more parameters in the process and one or more quality parameters.

Absstract of: KR20230076308A

본 발명은 동백꽃 또는 다양한 추출방식으로 추출된 동백꽃 추출물을 발효하여 항산화 성능이 우수하면서도 동백꽃 성분의 손실을 최소화한 동백꽃, 동백꽃 추출물 또는 동백꽃 추출분말을 이용하는 막걸리 및 그 막걸리 제조방법에 관한 것이다. 본 발명은 누룩과, 알코올 생성용 효모와, 쌀과 찹쌀의 전분질 원료와, 동백원료로 동백꽃, 동백꽃추출물, 동백꽃 추출분말의 재료를 준비하는 단계; 누룩과 알코올 생성용 효모를 전분질 원료 중량의 0.1~10.0% 용량으로 각각 정제수에 첨가하여 분산시키고 발효온도 25±3℃ 조건하에서 24±2시간 동안 발효하여 주모를 제작하는 단계; 무증자 또는 증자된 전분질 원료에 주모와 총 전분질 용량의 100~150%의 정제수를 첨가하여 27±3℃ 조건하에서 1차 발효하는 단계; 동백원료를 1차 발효물의 0.1~10% 수준으로 첨가하여 27±3℃ 조건하에서 4일 이상 2차 발효하는 단계; 담금조에서 숙성이 완료되면 건더기를 걸러 원액 상태로 거름통에서 담가서 찌꺼기를 걸러 액만 추출하는 단계; 최종 막걸리 제품의 알코올 함량을 고려하여 정제수를 첨가하고 술맛을 내기 위해 올리고당 0.1% 이하를 첨가하여 막걸리 규격에 맞추는 막걸리 제성 단계; 숙성된 막걸리를 병에 주입하는 생막걸리와, 숙성된 막걸�

Absstract of: US2023159868A1

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: AU2020464325A1

A wooden cask for storing and aging wine and other beverages comprises a top panel (1), a bottom panel (2), a front panel (3), a rear panel (4) and two side panels (5) assembled together so as to define an internal storage volume (6), and further comprising at least one fill hole (14) and at least one drain hole (15). Moreover, the wooden cask comprises at least two associated pairs of vertical beams (7) forming a buttress against the external faces of the two opposite side panels (5), and at least two compression rods (8) per an associated pair of vertical beams (7), which compression rods (8) are able to exert a horizontal force tending to bring together the opposite vertical beams (7) of a pair of associated vertical beams (7) and the opposite side panels (5) against which these two vertical beams (7) rest. The compression rods (8) pass at a distance above the surface of the top panel (1) along the external face thereof or below the bottom panel (2) in the vicinity of the lower edges of the front, rear and/or side panels (3, 4, 5). The joints between the top panel (1) and the front and rear panels (3, 4) and between the bottom panel (2) and front and rear panels (3, 4) are four half-blind sliding half dovetail joints (16), and the joints between the front panel (3) and the side panels (5) and between the rear panel (4) and the side panels (5) are four chamfered dado joints (17).

Absstract of: AU2023202797A1

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. Fig. 1 iz r a w r~cu ~- -- :

Absstract of: WO2023089577A1

The present disclosure falls within the field of computer systems, involving optical code reading and interaction with several users, in particular creating a virtual interactive environment with users, and is applicable to the field of wines. It comprises the creation of a connection between a visual component and a physical component, for more than one user and associated to the field of wines, specifically for the creation of a remote blind tasting. It applies to one or more bottles that are hidden (for example, by a concealment bag), so the user does not see the bottle. No solution is known that links a physical tasting in the environment desired by a user, which links the physical world to the virtual one, where there is no interaction with anyone other than chosen and desired users. The present solution thus allows users to participate remotely, in a secure way.

Absstract of: WO2022037728A1

A wooden cask for storing and aging wine and other beverages comprises a top panel (1), a bottom panel (2), a front panel (3), a rear panel (4) and two side panels (5) assembled together so as to define an internal storage volume (6), and further comprising at least one fill hole (14) and at least one drain hole (15). Moreover, the wooden cask comprises at least two associated pairs of vertical beams (7) forming a buttress against the external faces of the two opposite side panels (5), and at least two compression rods (8) per an associated pair of vertical beams (7), which compression rods (8) are able to exert a horizontal force tending to bring together the opposite vertical beams (7) of a pair of associated vertical beams (7) and the opposite side panels (5) against which these two vertical beams (7) rest. The compression rods (8) pass at a distance above the surface of the top panel (1) along the external face thereof or below the bottom panel (2) in the vicinity of the lower edges of the front, rear and/or side panels (3, 4, 5). The joints between the top panel (1) and the front and rear panels (3, 4) and between the bottom panel (2) and front and rear panels (3, 4) are four half-blind sliding half dovetail joints (16), and the joints between the front panel (3) and the side panels (5) and between the rear panel (4) and the side panels (5) are four chamfered dado joints (17).

Absstract of: KR20230070717A

본 발명은 샤인머스켓 및 블루베리를 포함하는 음료의 제조방법에 관한 것으로, 샤인머스켓을 가공하여 샤인머스켓 추출액을 수득하는 단계(단계 1); 블루베리를 발효시켜 블루베리 발효액을 수득하는 단계(단계 2); 및 상기 샤인머스켓 추출액 5~10중량%, 블루베리 발효액 2~6중량%, 혼합감미액 1~5중량% 및 정제수 80~85중량%를 혼합하는 단계(단계 3); 를 포함하는 것을 기술적 특징으로 하며, 블루베리의 떫은 맛을 제거하여 맛을 향상시킬 수 있는 장점이 있으며, 설탕을 포함하지 않으면서도 기호성이 우수한 장점이 있다.

Absstract of: US2023152027A1

A glass door includes a glass assembly, a door frame, a decoration element and a door sealing element. The glass assembly includes a front glass having four outer side surfaces connected with each other end to end. The door frame surrounds the front glass and includes four inner side surfaces connected with each other end to end, a first surface connected with the inner side surfaces, and a second surface opposite to the first surface and connected with the inner side surfaces. The decoration element includes a first decoration sheet and four second decoration sheets vertically connected with the first decoration sheet and formed by vertically bending. The first decoration sheet covers a periphery region of a front surface of the front glass, and the second decoration sheets cover the four outer side surfaces of the front glass respectively. The door sealing element covers the second surface.

Absstract of: US2023151959A1

A method and assembly for supplying heat in the desired pattern while suppressing the production of nitrogen oxides and carbon dioxide. The assembly includes a fluid mixture nozzle assembly in fluid communication with an external conduit and a radiant section of a fired process heater. The fluid mixture nozzle assembly includes an open mixing channel having an upstream converging section, a midstream mixing section, and a downstream diverging section for entraining a fluid mixture with vitiated flue gas combustion products. The fluid mixture nozzle assembly is installed in the wall, floor, or ceiling of the fired heater.

Absstract of: KR20230068561A

본 발명은 와인 포장 박스에 관한 것으로, 보다 상세하게는 상부에 와인잔 또는 와인병이 수용되는 수용공간부(110)가 배치되도록 저부에 구비되는 바닥면(100);과 상기 바닥면(100)의 좌우측에서 상향 수직 연장되는 제 1 측면(210)과 상기 제 1 측면(210)과 서로 마주보는 제 2 측면(220)이 배치되어 전방에 사각 형상의 개구부(230)를 형성하도록 구비되는 양측면(200);과 상기 바닥면(100)의 후방에서 상향 수직 연장되어 후방을 커버하도록 구비되는 후면(300);과 상기 양측면(200) 및 상기 후면(300)의 상부에서 상기 바닥면(100)과 대칭을 이루어 상부를 커버하도록 구비되는 덮개면(400);과 상기 개구부(230)를 개폐하도록 상기 제 1 측면(210) 전방으로 돌출되게 구비되는 제 1 커버면(500);과 상기 제 1 커버면(500)에 제 1 접이선(510)으로 연결되어 상기 제 1 측면(210)의 외측면을 감싸도록 구비되는 제 2 커버면(600);과 상기 제 2 커버면(600)과 제 2 접이선(610)으로 연결되어 상기 후면(300)을 감싸도록 구비되는 제 3 커버면(700);과 상기 제 3 커버면(700)과 제 3 접이선(710)으로 연결되어 상기 제 2 측면(220)을 감싸도록 구비되는 제 4 커버면(800);을 포함하는 와인 포장 박스를 제공하는 것에 관한 것이다.

Absstract of: WO2023077803A1

Provided is a method for controlling an air conditioner for wine decanting, which method relates to the technical field of intelligent household appliances. The method comprises: when a user starts decanting wine, acquiring information of grape wine; determining a target environmental parameter and a target wine-decanting duration of wine decanting according to the information of the grape wine; and adjusting a running parameter of an air conditioner according to the target environmental parameter and the target wine-decanting duration, so as to adjust the environment of a wine-decanting region. A running parameter of an air conditioner is adjusted by means of a target environmental parameter and a target wine-decanting duration, and a wine-decanting environment of grape wine is improved in a targeted manner according to information of the grape wine, thereby greatly improving the effect of wine decanting. Further provided in the present application are an apparatus for controlling an air conditioner for wine decanting, and an air conditioner.

Absstract of: US2023143608A1

A carafe containing a heat sink that a liquid such as wine may be poured into is disclosed. The heat sink absorbs the thermal energy of the wine, thereby rapidly cooling it. The heat sink is comprised of a series of fins or energy absorbing masses with a surface area of about 30-40 square inches for every 100 ml of liquid contained in the carafe. The heat sink may comprise a single structure or a plurality of structures operating in unison. The operation of said heat sink may be supplemented by a secondary heat sink comprised of the carafe itself. The invention will chill wine that is poured into it at room temperature by about 15-20 F degrees in approximately 1 minute.

Absstract of: US2023144241A1

A control method of an electronic device including a camera, including: based on an image of food being acquired through the camera, identifying a type of the food based on the acquired image and location information of the electronic device; identifying a type of at least one wine matched to the identified type of the food based on information about the identified type of the food from among information about a plurality of foods and information about a plurality of wines; and providing information about the identified type of the at least one wine.

Absstract of: US2023146700A1

A multipurpose drawer assembly in a refrigeration appliance that can be accommodated in a first position in which the open storage area is oriented upwards, or a second position in which a bottle rack is oriented upwards, the second position being inverted relative to the first position. The first position accommodates food items therein. The second position accommodates at least one bottle. The at least one drawer include first and second side walls, a rear wall, and a bottom wall that together define an open storage area therein. The bottom wall includes a first surface defining a base of the storage area and second surface opposite of the first surface and exterior of the storage area. The bottle rack is positioned on the second surface of the bottom wall.