VITICULTURA Y ENOLOGÍA

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Resultados 20 resultados LastUpdate Última actualización 22/09/2020 [20:13:00] pdf PDF xls XLS

Solicitudes publicadas en los últimos 30 días / Applications published in the last 30 days



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WINE SOMMELIER SYSTEM, WINE SOMMELIER METHOD, AND PROGRAM

NºPublicación: WO2020183725A1 17/09/2020

Solicitante:

CONNECTOME DESIGN CO LTD [JP]

Resumen de: WO2020183725A1

[Problem] The purpose of the present invention is to match a wine seller and a wine purchaser on the basis of wine preference information and information pertaining to cuisine to be consumed together with wine. [Solution] This wine sommelier system matches a wine seller and a wine purchaser on the basis of wine preference information and information pertaining to cuisine to be consumed together with wine, and is provided with: a first acquisition means 111 for acquiring wine information from a wine seller; an identification means 112 for identifying wine labels from the acquired wine information; a management means 113 for managing the identified wine labels as items for sale; a second acquisition means 114 for acquiring from a wine purchaser, wine preference information and information pertaining to cuisine to be consumed together with wine; an extraction means 115 for extracting a wine label from among a plurality of wine labels managed as the items for sale, on the basis of the acquired preference information and the cuisine information; and a provision means 116 for providing the extracted wine label information to the purchaser.

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SYSTEMS AND METHODS FOR PERSONAL TASTE RECOMMENDATION

NºPublicación: WO2020186114A1 17/09/2020

Solicitante:

INCULAB LLC [US]

Resumen de: WO2020186114A1

Disclosed herein are systems and methods for personal taste recommendation. In one implementation, an image set is obtained at a recommendation system. The image set has at least one image of a wine list menu having one or more wines for a dining location, and the image set is captured using a camera of a user device. An identified wine is generated for each of the one or more wines on the wine list menu based on a match to a known wine. A personalized wine menu unique to a particular user set for the dining location is generated by generating a personalized taste match of the particular user set for each of the one or more identified wines.

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Vitis Vinifera with Reduced MLO Expression and Increased Resistance to Powdery Mildew

NºPublicación: US2020291421A1 17/09/2020

Solicitante:

FOND EDMUND MACH [IT]

BR_112018000425_A2

Resumen de: US2020291421A1

Provided herein are Erysiphe necator resistance conferring genes, plants, plant parts and seeds comprising the present resistance providing genes and the use thereof for selecting Erysiphe necator resistant plants. Specifically, provided herein are Erysiphe necator resistance conferring genes, wherein the amino acid sequence encoded by said resistance conferring genes is the primary amino acid sequence represented SEQ ID No. 1, or a primary amino acid sequence with more than 70% identity, preferably more than 80% identity, more preferably more than 90% identity, and most preferably more than 95% identity with SEQ ID No. 1; and wherein said resistance conferring gene is impaired.

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WINE DISPENSING SYSTEM

NºPublicación: US2020290862A1 17/09/2020

Solicitante:

MADDEN JOSEPH P [US]

Resumen de: US2020290862A1

A system for dispensing wine at a controlled temperature from a dispensing apparatus. The wine dispensing system includes a tank for holding and storing an intermediate fluid and a multi-tube heat exchanger disposed within the tank. The multi-tube heat exchanger is connected to a source of wine and to the dispensing apparatus. The multi-tube heat exchanger has a Reynolds Number of less than 2500 and a limited volume. An apparatus is provided for constantly monitoring and maintaining the intermediate fluid in the tank at a preselected and generally constant temperature.

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Moscato wine replicas produced from individual components

NºPublicación: AU2019223094A1 17/09/2020

Solicitante:

AVA FOOD LABS INC [US]

Resumen de: AU2019223094A1

Materials and methods for producing Moscato wine replicas from individual components are provided herein.

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FLOATING WALL WINE RACK

NºPublicación: US2020288864A1 17/09/2020

Solicitante:

WINE MASTER CELLARS LLLP [US]

Resumen de: US2020288864A1

A wall wine rack designed to give the illusion that the wine bottles held in a substantially parallel manner, i.e., the label of the first wine bottle is visible to a person standing in front of the wine rack, are floating.

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Wine Opener with Interior Threads

NºPublicación: US2020290856A1 17/09/2020

Solicitante:

CARTER CHRISTOPHER KIRK [US]
PIERCE NICHOLAS ROBERT [US]

Resumen de: US2020290856A1

The industry-standard corkscrew has numerous flaws resulting in broken corks—even in the hands of a professional. The present invention is a radical departure from the traditional corkscrew apparatus. The opener generally consists of the handle and an internally threaded half-pipe. The half-pipe slides between the cork and the bottle, wherein the series of threads engage the cork. Rotating the handle causes the threads to bore deeper into the neck of the bottle until the handles meets the lip of the bottle, and then lift the cork out of the bottle until it disengages and falls away from the opener. It should be appreciated that the elegance of the opener resides in its simplicity.

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Manufacturing method of rice wine containing Lentinula edodes and Sparasis crispa or the rice wine by the method

NºPublicación: KR20200106660A 15/09/2020

Solicitante:

홍순선한국식품산업클러스터진흥원

Resumen de: KR20200106660A

본 발명은 표고버섯 균사체 및 꽃송이버섯 균사체를 포함하는 막걸리의 제조방법 또는 이에 의해 제조된 막걸리에 관한 것으로, 보다 상세하게는 우리나라 고유의 전통주인 막걸리를 제조하는 과정에서 표고버섯 균사체 배양액 및 꽃송이버섯 균사체 배양액을 혼합하고 발효하여 막걸리를 제조하는 방법 또는 이에 의해 제조된 막걸리에 관한 것이다. 기존의 막걸리보다 향, 맛 및 숙취감소 효과가 우수하며 보관기간이 길어진 것이 특징인 양질의 막걸리를 제공할 수 있다.

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METHOD OF PRODUCTION, CULTIVATION AND PREPARATION OF ALCOHOLIC BEVERAGES IN A SPECIFIC ENVIRONMENT AND AN ASSOCIATED BASKET WITH A NET

NºPublicación: WO2020180259A1 10/09/2020

Solicitante:

MARE SANTO D O O [SI]

Resumen de: WO2020180259A1

The present invention relates to a method of production, cultivation and preparation of alcoholic beverages, preferably spirits, wine, sparkling wines and beer, in a specific environment and to an associated basket with a net, the specific environment being for instance the sea and the associated basket with a net being the related equipment for carrying out said method. More specifically, the invention relates to the exploitation of special conditions offered by seawater for altering chemical changes in alcoholic beverages, which may thus replace the cultivation, maturation and preparation of alcoholic beverages in other environments. The present invention relates to a method of production, cultivation and preparation of alcoholic beverages in seawater, and to the related equipment for carrying out said method. A bottled alcoholic beverage is immersed in seawater so that each bottle is placed separately in a holder made of stainless-steel structure and at certain distances from each other, thus achieving a uniform flow of the seawater and a uniform movement of all bottles at a certain depth. The stainless nets are inserted into the basket at certain distances from each other, such that the first row of bottles (1a) is positioned at the bottom of the basket where the bottoms of the bottles (1a) rest on the intersections of the bars of a first net (2a), wherein, at a certain distance, which depends on the dimension of the bottles (1a), a second net (2b) is placed, which simult

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WINE BOTTLE AND METHOD

NºPublicación: US2020283185A1 10/09/2020

Solicitante:

CREATIVE CLOUD COMPANY B V [NL]

CN_111344229_A

Resumen de: US2020283185A1

An elongate wine bottle with an internal space for holding wine therein includes a hollow and cylindrical body with a closed bottom and a cylindrical neck extending to an open outer end of the wine bottle remote from the bottom. A thickness of a material from which the wine bottle is manufactured is the same over at least substantially the whole length of the wine bottle. The neck is provided along its outer surface with an external screw thread and only a single annular edge situated below the screw thread relative to the open outer end. A diameter of the circular cross-section of the body is at least substantially equal to a diameter of the circular cross-section of the neck such that the wine bottle has at least substantially one and the same bottle diameter along its whole length.

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A SOY WHEY-DERIVED BEVERAGE

NºPublicación: US2020283708A1 10/09/2020

Solicitante:

NAT UNIV SINGAPORE [SG]

JP_2020517252_A

Resumen de: US2020283708A1

There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey; adding a microorganism to the soy whey; and fermenting the soy whey at a predetermined temperature and period of time. In various embodiments, the beverage has an alcohol content of <0.5% by volume or >0.5% by volume or a total isoflavone content of >20 mg/L. In a preferred embodiment, the microorganism is a yeast and/or the beverage is preferably wine.

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A GLUTATHIONE-RICH YEAST AND ITS USE FOR PRESERVING WINES

NºPublicación: WO2020178250A1 10/09/2020

Solicitante:

DANSTAR FERMENT AG [CH]
UNIV BOURGOGNE [FR]

Resumen de: WO2020178250A1

The present disclosure concerns a method for the prevention of defective ageing white wines, wherein, during the preparation of said wine, yeast previously rich in glutathione is introduced into the must at the beginning of, during or after the alcoholic fermentation step, the yeast is a Saccharomyces cerevisiae strain deposited at Institut Pasteur, on 20 February 2019 under accession number CNCM 1-5404. The present disclosure also concerns glutathione-rich Saccharomyces cerevisiae strain deposited at Institut Pasteur, on 20 February 2019 under accession number CNCM 1-5404 as well as processes using the strain in active or inactivated forms for preserving wine. The present disclosure also concerns a glutathione-rich inactivated dry yeast comprising a first dipeptide having the formula C12H25N303 with a molecular weight of 259.3458 g/mole; and a second dipeptide having the formula C12H25N503 with a molecular weight of 287.3593 g/mole, as well as processes using the inactivated dry yeast for preserving wine.

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USE OF AN ADDITIVE TO IMPROVE THE QUALITY OF BEVERAGES BASED ON PLANT MUSTS

NºPublicación: US2020277556A1 03/09/2020

Solicitante:

OENOTROPIC INNOVATION [FR]
AGRONOMIQUE INST NAT RECH [FR]
INSTITUT NAT DETUDES SUPERIEURES AGRONOMIQUES DE MONTPELLIER [FR]

WO_2019063936_A1

Resumen de: US2020277556A1

The present disclosure relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive includes a cysteine protease and a cofactor.

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DEVICE FOR ACCELERATING THE AGING PROCESS OF WINE DEVICE FOR ACCELERATING THE AGING PROCESS OF WINE A container to accellerate vine aging made of a porous material and equipped with an agitator which comprises wooden staves.

NºPublicación: AU2019200924A1 03/09/2020

Solicitante:

INK SRL

Resumen de: AU2019200924A1

Abstract Disclosed herein is a wine aging container made from porous material, comprising an internal stirring device comprising a perforated horizontal bar reversibly connected to woodens staves. Part of the lower portion of the inner surface of the wine aging container is impervious to oxygen and the method of operation involves blowing an inert gas into container via a cask funnel.

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SPIRIT OBTAINABLE FROM WINE AND COMPRISING TASTE- AND AROMA COMPONENTS OF THE WINE, AND PROCESS FOR ITS PRODUCTION

NºPublicación: HU1900036A2 28/08/2020

Solicitante:

DR DOLESCHALL SANDOR BELA [HU]
DR PAP GEZA [HU]

WO_2020161509_A1

Resumen de: WO2020161509A1

The invention relates to a spirit produced exclusively from wine, the spirit containing 30-70% by volume of ethanol and having an extract content 0.5-5 times the extract content of the wine used for its production. The invention also relates to a process for producing a spirit that is produced exclusively from wine and contains 30-70% by volume of ethanol, the process comprising: a) subjecting a wine to a vacuum distillation and obtaining a wine alcohol containing 35-85% by volume of ethanol, b) optionally continuing the vacuum distillation resulting in wine water as a distillate that does not contain ethanol or contains a negligible amount of ethanol, and in obtaining a wine concentrate as a distillation residue that does not contain ethanol or contains a negligible amount of ethanol, wherein, in the course of the vacuum distillation according to steps a) and b), the temperature of the wine and the liquid that is formed therefrom during the vacuum distillation process and contains the extract content of the wine is maintained at 25 °C or below, and c) combining an amount of the wine alcohol with an amount of the wine concentrate and/or with an amount of the original wine and, optionally, with an amount of the wine water to obtain the spirit.

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DIETARY SUPPLEMENT AND PROCESS FOR PREPARING THE SAME

NºPublicación: RO134361A2 28/08/2020

Solicitante:

EVICOM S R L [RO]

Resumen de: RO134361A2

The invention relates to an immune-boosting dietary supplement and to a process for preparing the same. According to the invention, the supplement comprises 47.58% Vaccinium myrtillus fruit powder, 25.18% Nigella sativa fruit powder, 20.34% Hippophae rhamnoides fruit powder and 6.9% Vaccinium Vitis-idaea fruit powder, the percentage being expressed by mass. The process, as claimed by the invention, consists in conditioning the fruits within the mixture by drying up to a humidity content of 10%, oil extraction from seeds by cold pressing, grinding, granulation and homogenization of powder, followed by encapsulation.

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WINE BOTTLE AERATOR

NºPublicación: US2020269198A1 27/08/2020

Solicitante:

STEVENSON ROBERT A [US]
STEVENSON WENDY L [US]
STEVENSON JENNIFER L [US]
STEVENSON RYAN A [US]
LOPEZ ANTHONY ISMAEL [US]

Resumen de: US2020269198A1

An expansion chamber includes a chamber body having a top portion above a bottom portion cooperatively forming a hollow chamber volume configured to temporarily contain an expansion of bubbles during an aeration process for aerating a liquid, including wine and other alcoholic beverages. The bottom portion has a bottom opening configured to engage an opening of an uncorked and/or opened wine bottle. The top portion has a top opening. The hollow chamber volume is configured to be in fluid communication with an inside of the uncorked and/or opened bottle when the bottom opening is engaged with the opening of the uncorked and/or opened bottle. A maximum inside diameter of the hollow chamber volume in a horizontal plane with respect to the uncorked and/or opened wine bottle set upon a horizontal surface is cooperatively formed between the top and bottom portions, wherein the maximum inside diameter is at least 2.50 inches.

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UNDER CABINET/SHELF STORAGE RACK

NºPublicación: WO2020171842A1 27/08/2020

Solicitante:

BECK RONALD [US]

US_2019339002_A1

Resumen de: WO2020171842A1

Rack systems, devices, and methods for attaching and providing foldable storage racks underneath refrigerator shelves or cabinets or other shelves for suspending, storing and separating wine bottles and beverage cans and plates. The storage racks can include a plurality of bail cradles each having ends pivotally attached to brackets. The bail cradles can have concave support surfaces for supporting and separating bottles and cans. The bail cradles can have ribbed upper surfaces for allowing a shelf/tray to slide thereon. The racks can have pivotal vertical legs with a slide out drawer on lower ends of the legs. The racks can be used for storing other items such as computer keyboards and the like, used with desks, tables, and the like.

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METHOD FOR DETERMINING THE TOPO-CLIMATIC CHARACTERISTICS OF A GEOGRAPHIC AREA

NºPublicación: WO2020170127A1 27/08/2020

Solicitante:

FERRETTI CARLO [IT]

Resumen de: WO2020170127A1

The complex topographic and climatic characteristics of a geographic area, or plot of land, are expressed by means of an index product (SRI) which allows to link such plot to the qualitative properties of a given agricultural product (P) or to a plant variety able to produce said agricultural product, for example a vine and a wine.

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A METHOD FOR PREPARATION STRAWBERRY WINE

Nº publicación: KR20200099727A 25/08/2020

Solicitante:

UNIV NAT MOKPO IND ACAD COOP GROUP [KR]

Resumen de: KR20200099727A

본 발명은 딸기의 다양한 활용방법을 제조하기 위한 연구 결과로, 딸기를 이용한 와인 즉, 딸기 와인을 제조하는 방법에 관한 것이다. 구체적으로, 본 발명은 딸기를 이용한 와인 제조 공정의 최적화 조건에 기초한 딸기 와인 제조방법에 관한 것으로, 더욱 상세하게는 딸기를 파쇄 및 압착하여 딸기 원료를 제조하는 딸기 원료 제조 단계; 블루베리에 100 중량부의 블루베리를 기준으로 10 중량부의 물을 첨가한 후, 착즙하여 당도 15 Brix의 블루베리 착즙을 제조하는 블루베리 착즙 제조 단계; 상기 딸기 원료에 상기 당도 15 Brix의 블루베리 착즙을 첨가한 후, 펙틴 가수분해효소(pectinase)를 첨가하고 반응시켜 딸기 재료를 제조하는 딸기 재료 제조 단계; 및 상기 딸기 재료에 설탕을 투입하여 당도 25 Brix로 조절한 후, 효모를 접종한 다음, 25℃에서 14 내지 18일간 동안 발효시키는 딸기 와인 제조단계를 포함하는 딸기 와인의 제조방법에 관한 것이다.

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