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18
resultados
Última actualización
10/06/2026 [06:57:00]
Resumen de: AU2024403094A1
A process for producing a concentrated aroma from an alcoholic beverage including treating an aroma fraction by evaporative perstraction to produce a treated aroma fraction and treating the treated aroma fraction by reverse osmosis to produce a concentrated aroma fraction.
Resumen de: AU2024401176A1
A beverage container, such as a wine glass, is provided, that may utilize lightweight and impact resistant materials, such as plastics (polymeric materials), while providing the handfeel of a traditional container (e.g. a crystal wine glass). The beverage container comprises a base including one or more weights; and a reservoir, coupled to the base and for receiving a beverage.
Resumen de: AU2024372740A1
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.
Resumen de: WO2026111971A1
The present invention relates to systems and methods for determining fluid fill metric of fluid (e.g., wine, bourbon, etc.) in a receptacle and evaluating fluid quality. The sensing device includes an outer housing and an inner housing. The inner housing includes a cavity adapted to receive a portion of a fluid stored in the receptacle while the sensing device is inserted into the receptacle. The sensing device includes a first sensor module configured to generate an electric field based on detecting at least one electrical parameter of the portion of the fluid in the cavity. The sensing device includes a control circuitry communicably coupled to the first sensor module. The control circuitry determines a fluid fill metric of the fluid in the receptacle and generates sensory data based on processing the fluid fill metric, the ambient parameters, and one or more parameters associated with the fluid.
Resumen de: EP4748777A1
The present invention provides a wine butler including a machine frame, a bottle fixing device, an extraction needle, and a liquid outlet device. The extraction needle includes a needle body, an end seat fixed to the root portion of the needle body, and a sealing body movably disposed within a liquid guiding chamber of the end seat. The liquid guiding chamber communicates with the needle body and has a liquid outlet port at its bottom, which can be sealed or opened by the sealing body. This self-sealing functionality allows the extraction needle to remain in the wine bottle while maintaining airtightness after bottle removal from the machine, eliminating the need for repeated needle insertions when reconnecting the bottle and thus preserving the cork's integrity.
Resumen de: WO2026105044A1
The present disclosure relates to a process for the cold stabilisation of wine using specific crystals of potassium bitartrate. The process comprises a) providing a cold unstabilised wine having an amount of dissolved potassium bitartrate therein; and b) contacting the cold unstabilised wine with an effective amount of crystalline potassium bitartrate to effect precipitation of the dissolved potassium bitartrate to thereby reduce the amount of dissolved potassium bitartrate to provide a stabilised wine.
Resumen de: US20260141437A1
0000 Aspects of the present disclosure relate to generating automatic wine recommendations using artificial intelligence (AI). A wine recommendation system can customize a machine learning model using exemplary wine selections made by or for particular users having particular characteristics (e.g., demographic data, preferences, historical wine selections, etc.), wine definitions (for varietals generally and/or for specific wines made by specific producers for specific vintages), and role(s) the machine learning model should assume in selecting a wine. Based on a user profile and available wines indicated on a wine list, the wine recommendation system can apply the customized machine learning model to select a wine for the user, which can further be based on contextual factors, such as a food being consumed, the user's environment (e.g., a party, a restaurant, outdoors, weather, etc.), and/or the like.
Resumen de: WO2026102548A1
A hydrostatically compensated compressed gas energy storage system includes an accumulator positioned below ground at an accumulator depth and a compensation shaft having a lower end in fluid communication with the accumulator and an upper portion in fluid communication with a reservoir of compensation liquid. A downcomer shaft extends between a downcomer inlet positioned in the reservoir and a downcomer outlet in fluid communication with the compensation shaft at a downcomer depth. The downcomer shaft is configured to direct a flow of compensation liquid having a relatively low gas saturation from the reservoir to the compensation shaft to mix with compensation liquid at the downcomer depth having a relatively high gas saturation, thereby diluting the compensation liquid and lowering the gas saturation of compensation liquid at the downcomer depth.
Resumen de: US20260139207A1
Provided and described herein are methods and compositions for dehazing wine or another beverage of interest with a protease from the S53 family.
Resumen de: US20260138801A1
A wine container including: a lid; a lower portion including a first end and a second end opposite to the first end, wherein the first end includes an opening and the second end includes a base; a handle; and a perforated region, wherein the lid is configured to be attached to the lower portion at the first end of the lower portion, wherein the handle is attached to the lower portion, wherein the perforated region is located on a bottom third of the lower portion; and wherein the perforated region is configured to be removable to form a perforated opening.
Resumen de: EP4745220A1
0001 The present invention relates to the wine sector and, in particular, concerns a method for producing sparkling wine.
Resumen de: WO2026097760A1
The present invention belongs to the field of brewing technology, and specifically relates to a green plum sparkling wine and a preparation method therefor. The preparation method comprises the following steps: first adding a green plum fruit into wine, introducing carbon dioxide into the wine, and sealing the wine; and after sealing, heating and pressurizing same, and then cooling same to room temperature to obtain a green plum sparkling wine. According to the preparation method of the present invention, by introducing carbon dioxide and heating under a sealed condition, the carbon dioxide is incorporated into the green plum fruit to change the density thereof. In a sealed state, there is a certain pressure in the wine body and in the packaging gap, and the solubility of the carbon dioxide is high under high pressure. After opening, the space pressure is released, such that the carbon dioxide in the wine body is released outwards to form a large number of small dense bubbles, and an upward floating power is formed to drive the green plum fruit to float upwards and keep floating on the liquid surface of the wine body. The present invention not only retains the flavor and characteristics of traditional green plum wine, but also improves the freshness preservation effect and the refreshing effect of the green plum sparkling wine by means of carbon dioxide.
Resumen de: US20260130528A1
0000 A smoke bubble support device for conditioning atmosphere is provided, relating to the technical field of smoke bubbles and used to place on a mouth of a container to make smoke flow around the container, such as a food plate and a wine glass. The smoke bubble support device includes a carrier. A support area is defined on a top surface of the carrier and is an inner concave surface, and a middle part of the inner concave surface is in a bulge structure. A through hole is defined on a middle part of the bulge structure and is connected to a cup mouth. By generating a high-speed airflow through a piercing component to pierce a bubble membrane above the through hole, to thereby make a smoke bubble connect with the through hole, the smoke bubble shrinks to flow the smoke into a glass to adjust and heighten atmosphere.
Resumen de: AU2023467646A1
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.
Resumen de: EP4741482A1
0001 The present invention relates to a method for refining wine, which comprises a phase in which wine (W) containing wood essences (E) passes through at least one ultrasonic conduit (21), said ultrasonic conduit (21) being connected to ultrasonic generating means (20) so as to transmit the ultrasonic waves generated by said ultrasonic generating means to said ultrasonic conduit (21). said ultrasonic conduit (21) being connected to ultrasonic generating means (20) so as to transmit the ultrasonic waves generated by said ultrasonic generating means to said wine (W) containing wood essences (E), said ultrasonic generating means (20) being arranged outside said at least one ultrasonic conduit (21).
Resumen de: WO2025012119A1
The present invention relates to a transgenic pig comprising at least one transgene for xenotransplantation within its genome, wherein said at least one transgene is incorporated and expressed at a single locus 10448 (NCBI Reference Sequence: NC_010448.4). Further, the present invention relates to an organ, an organ fragment, a tissue, a scaffold or a cell obtained from said transgenic pig as defined in the present invention. The present invention also relates to the organ, the organ fragment, the tissue, the scaffold or the cell for use in a method of treating a disease in a subject comprising replacing a diseased or failed organ, organ fragment, tissue or cell in a subject by implanting into said subject at least one organ, organ fragment, tissue, scaffold or cell as defined by the present invention and an in vitro method of producing such transgenic pig of the present invention.
Resumen de: UA163002U
Method for producing anti-inflammatory agent involves extraction of plant material. The fruits of cranberry (Vaccinium vitis-idaea) are used as plant material, the material is pressed, 96% ethanol is added in a threefold amount to the extract, filtered. The filtrate is concentrated in a vacuum evaporator at a temperature of 50–60 °C to an extract moisture of 25%.
Nº publicación: EP4741483A1 13/05/2026
Solicitante:
ECOTECNE S R L [IT]
Ecotecne S.r.l.
Resumen de: EP4741483A1
The present invention relates to a method for treating lees, leesy or cloudy liquids from wine-making processes for the extraction of wine and aromas, characterised in that it comprises a transit phase of a leesy fluid mass (M), comprising lees or lees-like liquids or cloudy liquids, inside at least one ultrasonic conduit (21), with said ultrasonic conduit (21), said ultrasonic conduit (21) being connected to ultrasonic generating means (20) so as to transmit the ultrasonic waves generated by said ultrasonic generating means to said fluidous lees mass (M), said ultrasonic generating means (20) being arranged outside said at least one ultrasonic conduit (21).
BOPI
Sede Electrónica
