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21
resultados
Última actualización
06/07/2025 [07:03:00]
Resumen de: AU2024227860A1
A container for alcohol, e.g., a wine bottle, formed of a polymer wall has a body that terminates in a base, a shoulder, and a neck, the shoulder forming a tapered region between the neck and the body, and the neck terminating in a finish. The polymer wall is sufficiently thick to withstand extraction forces, one hour after capping, of between 12 and 40 daN when a natural cork stopper is used and between 10 and 45 daN when a synthetic stopper is used.
Resumen de: US2025215367A1
The invention relates to the use of a polymer obtained from the cross-linking reaction between chitosan or a derivative thereof, for example carboxymethyl chitosan, and phytic acid or a salt thereof, to prevent and/or to mitigate the phenomena of oxidation of a fermented beverage, preferably an alcoholic fermented beverage.The alcoholic fermented beverage can be red, white or rosé wine.The polymer of the invention acts by removing the iron ion, which is the cause of oxidative phenomena.
Resumen de: WO2025140768A1
Described is, among other things, a shelf (14) for storing bottles comprising a plurality of recessed grooves (17) for placement of wine bottles. The recessed grooves (17) are separated by ridges (18) and the shelf (14) is formed by a pressed paper material.
Resumen de: EP4578274A1
The present invention relates to device for tensioning wires for supporting the vegetation of plants, preferably orchards and especially vineyards. In particular, the invention relates to a device that is particularly versatile, easy to use and cost-effective to produce. The invention also relates to a plant comprising such device and method for supporting plants in rows.
Resumen de: EP4578273A1
The present invention relates to device for tensioning wires for supporting the vegetation of plants, preferably orchards and especially vineyards. In particular, the invention relates to a device that is particularly versatile, easy to use and cost-effective to manufacture. The invention also relates to a plant comprising such device and method for supporting plants in rows.
Resumen de: KR20250097056A
본 발명은 유자 착즙액을 이용한 과실주 제조방법에 관한 것이다. 본 발명의 유자 착즙액을 이용한 과실주 제조방법은 유자 착즙액을 제조하는 제 1단계; 상기 유자 착즙액에 팩티나아제를 첨가하는 제 2단계; 상기 팩티나아제를 첨가한 유자 착즙액에 건조 효모를 투입한 후 발효하여 유자 술덧을 제조하는 제 3단계; 상기 유자 술덧의 발효를 중지하는 제 4단계; 상기 발효한 술덧을 동결 후 해동시켜 수득물을 얻는 제 5단계; 상기 수득물을 숙성하여 숙성물을 제조하는 제 6단계; 상기 숙성물을 여과하는 제 7단계;를 포함하는 것을 특징으로 한다.
Resumen de: US2025205628A1
An air filtration system and set of profiles and accessories for creating a sealed or partially sealed (PS) environment, such as a shower stall, sauna, wine cellar, medical office, toilet installation area, “gourmet” areas, and the like; the air filtration system comprising a set of filters, each with a central silicone membrane and bristles made of plastic compounds, installed in respective supports, which in turn are installed in the profiles of the set, especially in rails of the lower bed profile with air inflow and in a coplanar manner and between the protrusions of the upper profile and in a rail provided in the profile for receiving the sliding glass panel with air outflow without steam.
Resumen de: WO2025134131A1
PROCESS FOR PREPARATION OF NATURAL AND ORGANIC POTASSIUM SORBATE The present invention relates to the process for production of natural and organic potassium sorbate. The natural and organic potassium sorbate is produced through microbial fermentation of natural carbohydrate source obtained from organic raw material tuber crop cassava followed by downstream processing steps of filtration, carbon treatment, evaporation, centrifugation and spin flash drying. The fermentation was carried out utilizing the Lactobacillus delbrueckii NCIM 2365, Bacillus coagulans MTCC 3543 and Lactobacillus acidophilus NCIM 5705, which were modified by the way of strain improvement through media optimization, filtration, carbon treatment, evaporation and centrifugation, the pellet material received was further dried in spin flash dryer resulting in finished product in powder form as potassium sorbate with sorbic acid (70-72%), other organic acids (10%),bioavailable potash (12%) and moisture (<5%). The natural and organic potassium sorbate powder produced has antimicrobial activity and addition of 0.1 to 0.5 % of the said natural preservative in food preparation of different food products like cheese and paneer, pickles, meat products, beverages like wines, canned food items, storage food items and bakery preparations enhances the shelf life of the product. It kills variety of food pathogens viz. Listeria sp., Salmonella sp., and Shigella sp in breads, paneer and pickles and on crops as foliar an
Resumen de: WO2025133686A1
Advantages are described relating to accurate positioning of implements in a canopy or tree row of production field, such as a vineyard or orchard. In one aspect a method and system are described for detecting a canopy in an orchard or vineyard comprising a plurality of rows of plants, the method comprising, obtaining spatial data from a sensor, the spatial data representing at least portion of one row of plants; determining a subset of the spatial data, the subset comprising at least a portion of the canopy; determining a canopy surface from the determined subset of spatial data.
Resumen de: WO2025134086A1
The present disclosure is directed to a method for producing a wine-proxy beverage produced from vine leaf infusions, the method comprising: contacting an aqueous mixture of a vine leaf infusion comprising a fermentable sugar, and a fermented tea, with a mixture of bacteria and yeast, preferably a symbiotic culture of bacteria and yeast (SCOBY) or a freeze dried powder containing consortium of yeasts and lactic and acetic bacteria, under fermentation conditions, thereby obtaining a fermented liquid product; wherein the dissolved sugar of the wine-proxy beverage is from 2.0 to 10.0 °Brix and the pH is from 2.40 to 3.20. A wine-proxy beverage obtained by the method of the present disclosure is also obtained.
Resumen de: WO2025129267A1
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: WO2025128446A1
A dual-use customizable messaging item includes a carrier and a removable cover. The paper-or polymer-based planar carrier is divided by a scoring or perforation line into a first portion and a second portion. The first portion can removably affix the entire messaging item to another item, such as a bottle of wine, a coffee mug, etc. The second portion contains a customizable messaging area, protected by a cover. The first use of the messaging item is to decorate another item, such as a gift in the form of a bottle of wine. Once detached from the first portion, the cover containing the second portion and displaying the messaging area serves a second purpose, such as a drink coaster, a photo frame, a pendant, etc.
Resumen de: WO2025123087A1
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: WO2025125922A1
The invention disclosed here is a method of manufacturing spirit, alcoholic beverage based on the Palmyra (Borassus Flabliffer) fruit flesh. The fruit of Palmyra having various health benefits. There is no need for fertilizing the tree which is randomly grown, hence the products originated using a part of it becomes organic. The fruit flesh is processed by boiling at 80 degrees Celsius in a certain way of fermentation resulting sugarless alcoholic beverage, which is classified as wine and then distilled them reach alcoholic spirits. The spirit is then diluted with water to required alcohol levels to form common alcoholic beverages or liquors. The wine produced here is organic, no methanol product with higher presence of minerals and Vitamin C. The organic wine production process does not use sulfur and is free from methanol
Resumen de: US2025201149A1
A label for attaching to a wine or spirits bottle. The label defines a cut area and an original work of art that can be removed within the cut area defined by the label. Methods of offering a wine or spirits bottle are also provided wherein a bottle having a original work of art label is offered for sale to a purchaser, and when the contents have been consumed, the bottle is send to a framer, who removes the original work of art is removed, framed, and returned to the purchaser.
Resumen de: NL2040098A
The present invention discloses the application of the grape transcription factor VqWRKY31 in regulating resistance to Elsinoé ampe/ina, including the functional analysis ofthe VqWRKY31 gene in Elsinoë ampelina resistance, as well as the screening and validation of the interacting proteins and upstream regulatory genes of wild Vitis quinquangularis VqWRKY31 in Elsinoë ampelina resistance. The present invention demonstrates that VqWRKY31 regulates grape resistance to Elsinoé ampe/ina through the VqGBFl—VqWRKY31/VqClPK16-VqChit module, providing valuable guidance for the breeding of new grape varieties resistant to Elsinoë ampe/ina.
Resumen de: US2025185643A1
Mobile weed control/desuckering equipment, particularly for tree crops, such as vineyards, orchards, and the like, characterized by comprising: a water containment tank; heating means of said water; a foaming substance containment tank; generating means of forced air; heating means of said forced air; a foam generating device; a duct for forced air connecting said forced air generating means to said foam generating device, said heating means of said forced air being positioned in said duct; first conveying means of said water from the corresponding containment tank to said heating means of said water; second conveying means of said water from the corresponding heating means to said duct for forced air upstream of said foam generating device and downstream of said heating means of forced air; transfer means of said foaming substance from the corresponding containment tank to said second water conveying means; a first injection device of a mixture of water and foaming substance from said second conveying means into said duct for forced air; distribution means of said foam; control means of said mobile weed control/desuckering equipment.
Resumen de: WO2024182638A1
A container for alcohol, e.g., a wine bottle, formed of a polymer wall has a body that terminates in a base, a shoulder, and a neck, the shoulder forming a tapered region between the neck and the body, and the neck terminating in a finish. The polymer wall is sufficiently thick to withstand extraction forces, one hour after capping, of between 12 and 40 daN when a natural cork stopper is used and between 10 and 45 daN when a synthetic stopper is used.
Resumen de: KR20250084261A
본 발명은 와인잔 안에서 기포를 발생시켜 맛과 향을 증가 시킬 수 있으며, 주입되는 공기의 양을 조절하여 개인의 취향대로 와인의 맛과 향을 즐길 수 있다.
Resumen de: KR20250082794A
본 발명은 옥수수엿 청주 제조방법에 관한 것으로, 옥수수 및 백미를 준비하는 재료 준비 단계; 상기 준비된 옥수수에 엿기름을 혼합하고 가열하여 당화함으로써, 발효재료를 제조하는 발효재료 제조 단계; 상기 준비된 백미에 황국을 접종하고 발효하여 발효원을 제조하는 발효원 제조 단계; 상기 제조된 발효재료, 상기 제조된 발효원, 상기 준비된 백미, 및 누룩을 혼합하여 술덧 혼합물을 제조하고, 상기 술덧 혼합물을 품온 기준 10 ℃ 내지 35 ℃ 및 3 일 내지 40 일 조건으로 발효하여 옥수수 술덧을 제조하는 혼합 담금 단계; 및 상기 제조된 옥수수 술덧을 가공하여 옥수수엿 청주를 제조하는 제성 단계;를 포함하고, 상기 발효재료 제조 단계는, 상기 준비된 옥수수를 세척하고 파쇄하는 전처리 단계; 및 상기 전처리된 옥수수, 찹쌀, 상기 엿기름, 및 물을 혼합한 후 60 ℃ 내지 90 ℃ 및 12 시간 내지 30 시간 조건으로 처리하여 당화하는 당화 단계;를 포함한다.
Nº publicación: KR20250082793A 09/06/2025
Solicitante:
경상북도울릉군울릉군농업기술센터장
Resumen de: KR20250082793A
본 발명은 맷돌호박 청주 제조방법에 관한 것으로, 맷돌호박 및 백미를 준비하는 재료 준비 단계; 상기 준비된 맷돌호박에 엿기름을 혼합하고 가열하여 당화함으로써, 발효재료를 제조하는 발효재료 제조 단계; 상기 준비된 백미에 황국을 접종하고 발효하여 발효원을 제조하는 발효원 제조 단계; 상기 제조된 발효재료, 상기 제조된 발효원, 상기 준비된 백미, 및 누룩을 혼합하여 술덧 혼합물을 제조하고, 상기 술덧 혼합물을 품온 기준 10 ℃ 내지 35 ℃ 및 3 일 내지 40 일 조건으로 발효하여 맷돌호박 술덧을 제조하는 혼합 담금 단계; 및 상기 제조된 맷돌호박 술덧을 가공하여 맷돌호박 청주를 제조하는 제성 단계;를 포함하고, 상기 발효재료 제조 단계는, 상기 준비된 맷돌호박을 세척하고 파쇄하는 전처리 단계; 및 상기 전처리된 맷돌호박, 찹쌀, 상기 엿기름, 및 물을 혼합한 후 60 ℃ 내지 90 ℃ 및 12 시간 내지 30 시간 조건으로 처리하여 당화하는 당화 단계;를 포함한다.
BOPI
Sede Electrónica
