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Cannabis Wine: Revolutionizing Fermentation with a Verified Process

Resumen de: US20260209658A1

0000 The invention provides a novel method for producing cannabis wine by fermenting the entire cannabis plant without the use of fruits or post-fermentation infusions. The process involves cleaning and decarboxylating the cannabis plant to activate cannabinoids, combining the prepared material with water and sugars, and fermenting under controlled conditions using yeast strains capable of surviving in cannabinoid-rich environments. After fermentation, the liquid is separated from plant solids, stabilized, and aged to preserve cannabinoids and terpenes. The resulting beverage delivers a naturally balanced profile of alcohol and cannabis-derived compounds, offering a consistent, smooth, and integrated product. This method ensures uniform cannabinoid extraction and natural flavor development while maintaining compliance with safety and quality standards.

WATER CANNON SYSTEM FOR CLEANING STORAGE TANKS AND METHODS THEREOF

Resumen de: US20260208240A1

A water cannon system for cleaning the interior surfaces of storage tanks, particularly wine storage tanks, is disclosed. The water cannon can mount securely to the access door of a storage tank, allowing an operator to control its operation from outside the tank. The system includes a handle connected to the cannon body, which allows the operator to manipulate the position and orientation of the cannon using a handlebar. This eliminates the need for confined space entry while enabling the water cannon to clean hard-to-reach areas of the tank interior.

A COMPUTATIONAL METHOD FOR CLASSIFYING A NATURAL CORK STOPPER

Resumen de: AU2024420788A1

The present disclosure relates to the non-invasive and non-destructive testing of natural cork stoppers, for the classification of natural cork stoppers suitable to be provided in bottles such as wine bottles. It includes a computational method (100) for classifying a natural cork stopper comprising obtaining electromagnetic information of the natural cork stopper, the electromagnetic information being obtained from a non-destructive testing imaging technique performed on the natural cork stopper (101), obtaining one or more features of the natural cork stopper from the electromagnetic information (102), accessing a database correlating electromagnetic information features of natural cork stoppers with corresponding oxygen transmission rates (103), and comparing the obtained one or more features with the electromagnetic information features of the database (104) and therefrom classifying the natural cork stopper (105).

COLLAPSIBLE WINE CARRIER

Resumen de: US20260192973A1

A collapsible wine carrier has front and rear panels, and a pair of side panels which each include a front edge and a rear edge connected by a corner hinge, which together form a rectangular enclosure. Each of the side panels is formed of a pair of half panels which are connected together with a middle hinge, which enables the side panels to move between an expanded configuration and a collapsed configuration. The carrier further has a top panel that includes at least one bottle top receiving recess, and a bottom panel bottle bottom receiving recess. There are first engagement features for removably engaging the top panel with a top edge of the front, rear, and pair of side panels when the pair of side panels are in the expanded configuration, and second engagement features for removably engaging the bottom panel with a bottom edge of the front, rear, and pair of side panels, when the pair of side panels are in the expanded configuration.

Pre-Soaked Stain-Removal Wipe Pad for Oral Surfaces

Resumen de: US20260191745A1

An oral care wipe device for removing red wine stains from lips, teeth, and oral tissues is disclosed. The device includes a flexible, absorbent, and biocompatible nonwoven wipe pad having a generally semicircular body defined by a convex outer edge and a bow-shaped inner edge with a central dip and opposing peak members. An aperture at a longitudinal end provides access to a tubular slit configured to receive and retain a fingertip, enabling the wipe pad to be worn as a finger sleeve. The wipe pad has a textured exterior surface, and the pad is pre-soaked in a cleaning solution comprising vinegar, baking soda, a natural flavoring agent, soda water, and purified water. In use, the pad provides frictional scrubbing while delivering the solution to dissolve stains.

THERMAL POWER PLANT FOR NON-PELLETIZED GRAPE POMACE BIOMASS

Resumen de: EP4772792A1

The thermal power plant uses non-pelletized biomass from grape pomace to heat generation and hot water production . It can burn just as well as wood chips or pellets, but the main purpose of the invention was to use the very large quantities of pomace from the vineyards of the world that are currently not well used profitably and to protect the environment at the same time.The thermal plant is made up of the following main components:-A the rotary burner with self-cleaning which is a constructive and functional innovation;-B the body of the power plant ( boiler) in wich the burner is mounted and contains a pipe system and a water cooling jacke - represents a constructive innovation;-C heat recuperator ;-D battery cyclone-oenofilter and which is a novelty of the filter material;-E ash disposal system.-a Pogrammable Logic Controller unit (PLC) ensures the control of a complete combustion cycle.The biomass burning takes place in a metal cylinder able to resist to high temperatures called the rotary burner basket where temperatures of 600-800 degrees C are reached.The rotary burner basket has thickness of 6-8 mm and holes of 5-6 mm and a cut-out portion (a) the mouth of the basket burner. This can be rotated by 6 π in respect to the the cleanser (10) to be filled with biomass at the beginning of the combustion cycle and empty of ash at the end.The burner can also be used separately from this type of boiler. It is designed to be adapted to other types of thermal plants that used

SYSTEM, PROCESS, USE AND FOOD PRODUCT OR INGREDIENT DERIVED FROM FRUIT WINE DERIVATIVES

Resumen de: AU2026204537A1

A process for converting marc derived from winemaking into a refined product, comprising the steps of: a) transferring marc containing crushed or milled fruit into a processing container and hydrating the marc to generate a hydrated marc; b) optionally grinding the hydrated marc to generate a meal; c) fermenting the hydrated marc or meal to generate a fermented marc or fermented meal; d) emulsifying the fermented marc or fermented meal to generate a puree; e) optionally fermenting said puree to generate a fermented puree; f) refining the puree or fermented puree to generate a refined nutrient-rich product incorporating substantially the entirety of the marc. un u n

USE OF 2-CYANO-3-AMINOACRYLATE COMPOUND IN CONTROL OF FUNGAL DISEASES CAUSED BY PESTALOTIOPSIS-LIKE FUNGI

Resumen de: WO2026137933A1

Disclosed in the present invention is a use of a 2-cyano-3-aminoacrylate compound in control of fungal diseases caused by Pestalotiopsis-like fungi. The compound exhibits generally ultrahigh ex-vivo antifungal activity against Pestalotiopsis-like fungi, including Pestalotiopsis, Neopestalotiopsis, and Pseudopestalotiopsis. Phenamacril exhibits a median effective concentration (EC50) ranging from 0.1455 to 0.6025 μg/mL, a mean value of 0.2800 μg/mL and a standard deviation of 0.095 μg/mL against 56 strains of Pestalotiopsis-like pathogenic fungi isolated from Camellia sinensis, Prunus persica, and Vitis vinifera. The Phenamacril suspension formulation spray treatment scheme for Camellia sinensis provided by the present invention can significantly increase tea yield, and provide a basis for controlling diseases caused by Pestalotiopsis, Neopestalotiopsis, and Pseudopestalotiopsis pathogens in tea plantations as well as for monitoring fungicide resistance.

KUDZU ROOT FERMENT AND PRODUCTION METHOD THEREOF

Resumen de: US20260182606A1

The invention discloses kudzu root ferment and the preparation method thereof. The preparation method comprises the following steps: preparing kudzu root into kudzu root juice; adjusting the pH of the kudzu root juice; inoculating with Lactobacillus plantarum Z38 and yellow rice wine yeast; performing ultrasonication and conducting the first fermentation to obtain the primary fermentation broth; adding a carbon source to the primary fermentation broth and adjusting the pH; inoculating again with Lactobacillus plantarum Z38 and yellow rice wine yeast followed by a second fermentation to obtain the secondary fermentation broth; and adding a stabilizer and a flavoring agent to the secondary fermentation broth and adjusting the pH. The method of the present invention significantly enhancing the acetaldehyde dehydrogenase activity, pueraria flavonoids content, physicochemical components, and amino acid levels in the kudzu root ferment. This process improves the nutritional value, flavor profile, and alcohol-sobriety capacity of the kudzu root ferment.

Manufacturing method of vinegar composition using wild grape wine

Nº publicación: KR20260099512A 29/06/2026

Solicitante:

재단법인경남항노화연구원