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DISTILLING APPARATUS AND METHOD FOR OPERATING A DISTILLING APPARATUS

Resumen de: WO2025083213A1

A distilling apparatus (10) for spirits comprises a still (12) with a heating device (14), a helmet (16) as upper termination of the still (12), and a rectifying section (20) having a first rectifying unit (32) and a second rectifying unit (42) which each have two or more rectifying plates (34, 44). The first rectifying unit (32) is positioned above the second rectifying unit (42). The first rectifying unit (32) and the second rectifying unit (42) are able to be flowed through successively by an upwardly directed fluid flow for the purposes of enrichment. A cooler unit (22) serves to condense the enriched, alcohol-containing fluid flow. A low-wines return line (54) extends between a first connection (72) at the second rectifying unit (42) and a second connection (74) at the still (12). The second connection (74) is positioned above the first connection (72). A first spirit line (52) leads to an inlet (38) of the first rectifying unit (32). A second spirit line (54) leads to an inlet (48) of the second rectifying unit (42). An aromator valve unit (50) releases, in a first position, a fluid flow from the helmet (16) towards the first spirit line (52), and, in a second position, a fluid flow from the helmet (16) towards the second spirit line (54).

LOW-ALCOHOL WHITE WINE PRODUCTION METHOD

Resumen de: WO2025085032A1

The present invention relates to a method (100) for producing low-alcohol white wine by sequential use of a starter culture combination comprising Metschnikowia pulcherrima and Saccharomyces cerevisiae in the fermentation step, without making any changes on the white wine production technique currently used in the industry.

SYSTEMS AND METHODS FOR PROCESSING JUICE

Resumen de: US2025129314A1

This disclosure relates to a method and a system for processing grapes. An example system includes a simulated moving bed (SMB) device configured to receive a feed stream and an eluent stream as inputs and provide an extract stream and a raffinate stream as outputs. The feed stream includes a grape juice, the extract stream includes a high-sugar grape juice, and the raffinate stream includes a low-sugar grape juice. The system also includes fermentation equipment configured to produce a low-alcohol wine from the low-sugar grape juice.

Anchored Beverage Container Assembly

Resumen de: US2025128873A1

An anchored beverage container assembly includes a canister that has a top end which is open to insertably receive a beverage container. A stem slot extends through the canister to accommodate a stem of a wine glass and the canister has a base slot extending through the canister to accommodate a base of the wine glass. The canister has a locking slot extending into the canister. A first anchor is insertable into the locking slot and a spike extends downwardly from the first anchor to penetrate a support surface for securing the canister to the support surface. A second anchor is insertable into the locking slot and a suction sup extends downwardly from the second anchor for securing the canister to a support surface. A third anchor is insertable into the locking slot and a buoyant float extends downwardly from the third anchor to float in a body of water.

WINE DISPENSER

Resumen de: WO2025077603A1

A wine dispenser, comprising a base (10), a needle tube (70), a wine outlet tube (60) and a gas supply device, wherein the base is provided with a wine outlet channel (15) and a gas channel, and the wine outlet channel is provided with an opening (13); the needle tube is communicated with the wine outlet channel, and the needle tube extends vertically so as to pierce a wine cork (40) of a wine bottle (50) from top to bottom; one end of the wine outlet tube passes through the opening of the wine outlet channel to form a wine outlet, and the periphery of the wine outlet tube is sealed with the opening of the wine outlet channel, the other end of the wine outlet tube passes through the needle tube to extend into the wine bottle, and the outer diameter of the wine outlet tube is less than the inner diameter of the needle tube, so as to form an airflow channel (14) between the needle tube and the wine outlet tube; the airflow channel is communicated with the gas channel, and the gas supply device is connected to the gas channel, so that the gas supply device inputs gas into the wine bottle by means of the air flow channel. First, the needle tube pierces the wine cork of the wine bottle from top to bottom and then penetrates through the needle tube by means of the wine outlet tube and extends to the bottom of the wine bottle. The wine dispenser can be suitable for wine dispensing of wine bottles with different heights, and is convenient to use.

ROTARY GOBLET

Resumen de: US2025120525A1

A rotary goblet is provided, it comprises a goblet body and a base, a bottom of the goblet body is connected to a connecting rod, a bearing is mounted at a top of the base, an inner side of the inner ring of the bearing is provided with a internal thread, and an outer side of a bottom of the connecting rod is provided with a external thread corresponding to the internal thread, and the bottom of the connecting rod is screwed connected to the inner side of the inner ring of the bearing; a connecting seat is mounted at the bottom of the goblet body, an internal threaded hole is provided on an inner side of the connecting seat, and a threaded column corresponding to the internal threaded hole is provided at a top of the connecting rod. The top of the base is provided with a mounting hole for positioning and mounting of the bearing. The rotary goblet in the present disclosure is simple in structure, smooth in placement, smooth in rotation and stable in rotation. When it is necessary to shake the liquid in the goblet body, the rotary goblet can realize that the rotary goblet is rotated on the desktop to wake up the wine automatically. The goblet body can also be placed flat on the desktop as a normal goblet, which can be used for both purposes and meets the diverse needs of users. It is easy to operate, easy to use, the consumer experience is good.

METHODS AND COMPOSITIONS FOR ALTERING METABOLITES IN VITIS SPP. AND PREVENTING PESTS AND PATHOGENS

Resumen de: US2025120399A1

The disclosure relates to methods and compositions for altering the production of one or more plant metabolites in Vitis spp. comprising applying an effective amount of at least one elicitor, wherein the elicitor is a jasmonate or a salicylate, and combinations thereof. The disclosure further relates to methods and compositions for plant pest and pathogen control in Vitis spp. comprising applying an effective amount of at least one elicitor, wherein the elicitor is a jasmonate or a salicylate, and combinations thereof. The disclosure further teaches compositions comprising effective amounts of the elicitors disclosed here.

MICRO BUBBLE GENERATING MECHANISM

Resumen de: US2025121336A1

The invention discloses a novel micro bubble generating mechanism, and relates to the technical field of wine treatment, the novel micro bubble generating mechanism comprises a micro bubble generator body, a water molecule bubble generator, a high-speed rotating blade, an air pressure conversion mechanism and a high-grade stainless steel high-density gauze, one end of the micro bubble generator body is provided with an inlet, and from one end to the other end of the micro bubble generator body itself there is provided with in sequence the water molecule bubble generator, the air pressure conversion mechanism and the high-grade stainless steel high-density gauze. Through the arrangement of the micro bubble generating mechanism, a traditional decanting mode is broken.

DECANTER AND AERATOR

Resumen de: US2025114756A1

A combination wine decanter and aerator system includes a base with an integrated and removable coaster. The decanter is received on the base to assist with stabilizing the decanter. The decanter includes an opening that removably receives the aerator. The aerator includes a deflector plate and an aerator body that cooperate to define at least a two-stage tortuous flow path through the aerator and into the decanter. The decanter may include a raised bottom surface that adds a third stage to the tortuous flow path and further aerates wine in the decanter. The aerator can be removed from the decanter and received on the removable coaster when not in use.

DECANTER AND AERATOR

Resumen de: WO2025075774A1

A combination wine decanter 104 and aerator 102 system 100 includes a base 106 with an integrated and removable coaster. The decanter is received on the base to assist with stabilizing the decanter. The decanter includes an opening that removably receives the aerator. The aerator includes a deflector plate 120 and an aerator body 124 that cooperate to define at least a two-stage tortuous flow path through the aerator and into the decanter. The decanter may include a raised bottom surface 148 that adds a third stage to the tortuous flow path and further aerates wine in the decanter. The aerator can be removed from the decanter and received on the removable coaster when not in use.

YEAST STRAINS WITH OPTIMISED WINE-MAKING PROPERTIES AND PRODUCTION METHOD THEREOF

Resumen de: EP4534646A1

The present invention relates to a method for producing improved strains of Saccharomyces cerevisiae with optimised wine-making properties, which comprises preparing at least one culture, wherein an initial strain of S. cerevisiae is in contact with at least 10 mg/l of 2-aminoethyl-L-cysteine in a culture medium and is grown for at least five weeks; and isolating individual mutants of the S. cerevisiae strain with optimised wine-making properties once that time has elapsed. The invention also relates to improved strains obtained using the method and to uses of same in the alcoholic fermentation of vegetable substrates.

EXPLOITATION OF WINE PROCESSING WASTE BY MEANS OF INTEGRATED BIOLOGICAL PROCESSES OF ANAEROBIC DIGESTION AND MICROALGAE CULTURE

Resumen de: WO2023233305A1

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.

NON-ALCOHOLIC WINE BEVERAGE INCLUDING BLENDS OF NITROGEN AND CARBON DIOXIDE

Resumen de: WO2025071545A1

A non-alcoholic wine beverage. The non-alcoholic wine beverage may include a dealcoholized wine base of a desired wine varietal. Other ingredients, such as sugars, fruit juices, acids, antioxidants, and other flavorings also may be added. The resulting beverage is then carbonated using a precise blend of nitrogen and carbon dioxide, depending on the varietal, to create a mouthfeel, taste, and finish that replicates traditional alcoholic wines.

SYSTEMS AND METHODS FOR MODIFYING GRAPE BERRY AND PLANTLET COLOR

Resumen de: WO2025072825A2

The present technology provides targeted genome editing techniques to modify the color of Vitis plant parts and fruits thereof. In particular, the present technology relates to the use of genome editing methods to generate edits resulting large inactivating deletions in genes of interest, such as genes and genetic elements associated with plant color and pigmentation (e.g., PDS1 gene, mybA1 gene, and Gret1 retrotransposon), to modify plant and fruit color traits.

SYSTEMS AND METHODS FOR MODIFYING GRAPE BERRY AND PLANTLET COLOR

Resumen de: US2025109403A1

The present technology provides targeted genome editing techniques to modify the color of Vitis plant parts and fruits thereof. In particular, the present technology relates to the use of genome editing methods to generate edits resulting large inactivating deletions in genes of interest, such as genes and genetic elements associated with plant color and pigmentation (e.g., PDS1 gene, mybA1 gene, and Gret1 retrotransposon), to modify plant and fruit color traits.

SYSTEMS AND METHODS FOR MODIFYING GRAPE BERRY AND PLANTLET COLOR

Resumen de: WO2025072814A1

The present technology provides targeted genome editing techniques to modify the color of Vitis plant parts and fruits thereof. In particular, the present technology relates to the use of genome editing methods to generate edits resulting in large inactivating deletions in genes of interest, such as genes associated with plant color and pigmentation (e.g., PDS1 and mybA1), to modify plant and fruit color traits.

APARATUS FOR PRODUCING BIO-HYDROGEN FROM RICE WINE

Resumen de: KR20250045616A

본 발명은 막걸리를 활용하여 바이오수소를 생산하는 장치에 관한 것이다. 본 발명의 일 측면인 장치는, 버려지는 폐막걸리로부터 고부가가치 자원인 수소를 생산할 수 있어 경제적이다. 또한, 본 발명의 장치는 막걸리의 화학적 성분을 고려하여, 수소를 효율적으로 생산할 수 있다. 또한, 본 발명의 장치는 중간 산물로부터 유래한 에너지를 수소 생산에 활용함으로써, 진정한 탄소중립을 실현할 수 있다.

PROCESS FOR THE PRODUCTION OF WINE

Nº publicación: EP4529766A1 02/04/2025

Solicitante:

ILARI GIUSEPPE [IT]
Ilari, Giuseppe

Resumen de: EP4529766A1

A process for producing wine comprises the steps of: preparing colloidal silver, distributing the colloidal silver on a vine, and winemaking; the winemaking step comprises the steps of: harvesting grapes, destemming, crushing, fermentation, filtration, and bottling, and adding colloidal silver at least once to the grapes harvested from vines treated with colloidal silver, and/or to must obtained from grapes harvested from vines treated with colloidal silver, and/or to wine obtained from grapes harvested from vines treated with colloidal silver.