VITICULTURA Y ENOLOGÍA

VolverVolver

Resultados 23 resultados LastUpdate Última actualización 19/10/2021 [22:23:00] pdf PDF xls XLS

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



1   por página


WOODEN MULTIPURPOSE CONTAINER FOR THE PRODUCTION AND STORAGE OF JUICE AND WINE

NºPublicación: HRP20191984A2 15/10/2021

Solicitante:

SINKOVIC KRESIMIR [HR]

Resumen de: HRP20191984A2

Ovaj se izum odnosi na višenamjensku drvenu posudu za proizvodnju i čuvanje soka i vina. Koristi se u domaćinstvu i u podrumarstvu. U podrumarstvu zamjenjuje tokom procesa prerade grožđa nekoliko strojeva, posuda i ljudi. Ovom posudom se omogućuje bez oštećenja ili dodira zraka unutar posude, prerada grožđa rotacijom i izvlačenjem zraka u jednom smjeru kroz više istovremenih radnji. Tehnologija omogućuje razgradnju mesnatog dijela jagoda do 98 % i kožice 17 %. Iskorištenost masulja u odnosu na sada postojeće tehnologije je veća, uz očuvanje svih prirodnih sastojaka i dobrih gljivica u neoštećenom masulju.

traducir

Systems, Methods, and Apparatuses to optimize all stages of production of sparkling wine using the Champagne method

NºPublicación: US2021316917A1 14/10/2021

Solicitante:

GERONIAN ARMEN [US]
BOCKSTOCE CHARLES [US]
EJZAK PHILIP [US]

Resumen de: US2021316917A1

Systems, methods, and apparatuses to optimize all stages of sparkling wine production using the ‘Champagne’ method. For instance, there is a specially configured apparatus utilized for a method for producing sparkling wine within the wine bottle through a secondary fermentation. The apparatus is attached to the wine bottle to seal in pressure. Specifically, a neck collar of the apparatus is positioned upon a neck section and a sealing cap is pressed onto a mouth opening wine bottle above the neck collar and coupled to the neck collar of the apparatus. A tensioner of the apparatus induces a clamping force between the neck collar and the sealing cap to seal the pressure generated from fermentation. A pressure indicator measures and displays pressure which is retained and limited to a maximum pressure within the bottle via a Pressure Reduction Valve (PRV) of the apparatus. Sediment from fermentation is removed without freezing via a riddling operations and evacuation of sediment from an inverted bottle through a ball valve configured within the apparatus. Other related embodiments are disclosed.

traducir

WINE BOTTLE AND GLASS CARRIER

NºPublicación: US2021315338A1 14/10/2021

Solicitante:

BISHOP MISCHA [US]

Resumen de: US2021315338A1

The present disclosure is a wine bottle and glass carrier that has a housing with a cylindrical center module and one or more glass housings for retaining glasses, the glass housing is coupled to a sidewall of the cylindrical center module at a bottom end of the cylindrical center module. The cylindrical center module comprising an opening on a top end of the cylindrical center module. The wine bottle and glass carrier also has a bucket insert sized and adapted for insertion into the opening on the top end of the cylindrical center module, the insert has a top opening for receiving a wine bottle and retaining the bottle for use or transport.

traducir

OLIGOPEPTIDE HAVING BLOOD PRESSURE REDUCING EFFECT, AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF

NºPublicación: WO2021197063A1 07/10/2021

Solicitante:

UNIV SOUTH CHINA AGRICULT [CN]

CN_111548387_A

Resumen de: WO2021197063A1

The present invention relates to the technical fields of rice wine lee resource utilization and blood pressure reduction, and particularly relates to an oligopeptide having a blood pressure reducing effect and a preparation method therefor and an application thereof. In order to promote comprehensive utilization of rice wine lees, the oligopeptide having the blood pressure reducing effect is developed; the rice wine lees are used as raw materials, and separated and purified to obtain the oligopeptide having the blood pressure reducing effect. The oligopeptide has an amino acid sequence as shown in SEQ ID NO: 1, has a molecular weight of 720.857 Da, is high in purity and good in activity, can be artificially synthesized, is safe and non-toxic, and is found by means of measurement of ACE inhibitory activity. The oligopeptide has a remarkable inhibition effect on angiotensin converting enzyme, can be applied to the field of blood pressure reduction, and is beneficial to resource utilization of rice wine waste.

traducir

NEW TYPE OF RED WINE BOTTLE OPENER

NºPublicación: WO2021197162A1 07/10/2021

Solicitante:

LI LIANG [CN]

CN_111232900_A

Resumen de: WO2021197162A1

Disclosed is a new type of red wine bottle opener, comprising a screw rod (2) with an external thread, wherein a screw cone (21) is connected to the lower end of the screw rod (2); a rotary handle (1) is spirally connected to the screw rod (2); a bottle opening sleeve (3) is arranged below the rotary handle (1); the bottle opening sleeve (3) is connected to the screw rod (2) in a sleeving manner by means of a through hole (31) provided in the upper end of the bottle opening sleeve; the inner diameter of the through hole (31) is larger than the outer diameter of the screw rod (2); the thread rotation direction of the screw rod (2) is opposite the spiral direction of the screw cone (21); and a blocking part for blocking the rotary handle (1) from rotating upwards on the screw rod (2) is arranged at the position of the screw rod (2) above the rotary handle (1).

traducir

SYSTEMS AND METHODS FOR NON-INVASIVE MICROWAVE TESTING OF BOTTLES OF WINE

NºPublicación: US2021311012A1 07/10/2021

Solicitante:

DARTMOUTH COLLEGE [US]

WO_2020028354_PA

Resumen de: US2021311012A1

A system for non-invasive microwave testing a bottle of wine may include an emission probe for emitting a microwave signal through a wall of the bottle into the wine and a detection probe for receiving at least a portion of the microwave signal from the wine via the wall.

traducir

PROCESS OF ELECTRODIALYSIS FOR STABILIZING WINES WITH LOW WATER CONSUMPTION

NºPublicación: EP3889244A1 06/10/2021

Solicitante:

WINEINOVA LDA [PT]
INST SUPERIOR TECNICO [PT]

WO_2020110029_A1

Resumen de: EP3889244A1

The present disclosure relates to a method for reducing water consumption in tartaric stabilization of wine by electrodialysis, comprising the following steps: passing an aqueous stream comprising a weak organic acid between a tank and an electrodialysis module; feeding the electrodialysis module with a stream of wine to be treated so that potassium bitartrate or calcium tartrate pass from the wine to be treated to the aqueous stream which flows between the tank and the electrodialysis module, so that during the passage of the aqueous stream through the electrodialysis module, the potassium bitartrate or calcium tartrate initially present in the wine stream are transferred to the aqueous stream and discarding the aqueous stream when it reaches a certain potassium bitartrate or calcium tartrate saturation point.

traducir

PROCESS TO INCREASE ANTHOCYANINS AND TOTAL POLYPHENOL CONTENT IN RED WINE

NºPublicación: EP3888462A1 06/10/2021

Solicitante:

UNIV DE TRAS OS MONTES E ALTO DOURO [PT]

Resumen de: EP3888462A1

The present application is related to a process aiming to increase the content of anthocyanins and polyphenol in red wine.

traducir

SYSTEM AND METHOD FOR SIMULTANEOUSLY PREPARING ALCOHOL-FREE WINE AND HIGH-ALCOHOL LIQUOR

NºPublicación: EP3889245A1 06/10/2021

Solicitante:

JIANGSU JIUMO HIGH TECH CO LTD [CN]

WO_2020107776_A1

Resumen de: EP3889245A1

A system for simultaneously preparing alcohol-free wine and higli-alcohol liquor, comprising a primaiy membrane separation system and a secondaty membrane separation system. An inlet of the primaiy membrane separation system is connected to raw materials, and a pemieation side of the primaiy membrane separation system is coimected to an inlet of the secondaiy membrane separation system: both the primaiy membrane separation system and the secondary membrane separation system comprise an organic-permselective pervaporation membrane. The method for simultaneously preparing the alcohol-free wine and the high-alcohol liquor comprise the following steps: feeding the wine produced by femientation into the primaiy membrane separation system, ethanol and aromatic substances therein permeating the membrane in a vapor form to form a primary permeating fluid with alcohol content of 28-32°. and a primaiy residual permeating fluid being the alcohol-free wine with alcohol content of less than 0.5°: the primaiy permeating fluid entering the secondary membrane separation system, the ethanol and the aromatic substances therein permeating the membrane in the vapor form to form a secondaiy permeating fluid, and the secondaiy permeating fluid being the concentrated high-alcohol liquor.

traducir

REMOVAL OF SMOKE TAINT FROM WINE

NºPublicación: EP3886598A1 06/10/2021

Solicitante:

CONETECH INC [US]

AU_2019389100_A1

Resumen de: US2020172842A1

A method for reducing the concentration of smoke taint compounds in smoke tainted fermented fruit juice (e.g., wine) is described. The method can include removing volatile flavor and/or aroma compounds from the affected fermented fruit juice and then removing smoke taint compounds by contacting the affected fermented fruit juice with a resin that absorbs smoke taint compounds. After removal of the smoke taint compounds, the previously removed volatile flavor and/or aroma compounds are recombined with the remaining fermented fruit juice. Also described is an apparatus for reducing the concentration of smoke taint compounds in smoke tainted fermented fruit juice, as well as the reduced smoke taint fermented fruit juices themselves.

traducir

GLUTEN- AND LACTOSE-FREE MUSHROOM SAUCE AND PROCESS FOR PREPARING THE SAME

NºPublicación: RO135190A2 30/09/2021

Solicitante:

UNIV DUNAREA DE JOS DIN GALATI [RO]

Resumen de: RO135190A2

The invention relates to a food product as a sauce meant for lactose- and gluten-intolerant persons. According to the invention, the product consists of 30 parts of cultivated edible mushrooms or mushrooms from spontaneous flora, 12 parts of soya milk, 30 parts of sunflower oil, 15 parts of white wine or water, 15 parts of onion, 2 parts of lemon juice, 1 part of yeast as flakes, pepper, mustard as paste, garlic as powder, salt and viscosity enhancing agent, such as potato starch or corn starch, the parts being expressed by mass.

traducir

BITTER BUCKWHEAT YELLOW RICE WINE AND PREPARATION METHOD THEREFOR

NºPublicación: WO2021189758A1 30/09/2021

Solicitante:

UNIV FOSHAN [CN]

Resumen de: WO2021189758A1

A bitter buckwheat yellow wine and a preparation method therefor which, based on the traditional yellow rice wine brewing processes of grain soaking, steaming and boiling, yeast stirring, saccharification and fermentation, reduces flavonoid loss by recycling the bitter buckwheat soaking liquid and and reusing the mash and bitter buckwheat husks, effectively increases flavonoid content through microwave treatment and brewing waste reuse, reduces the bitterness and improves the mediocre scent of pure bitter buckwheat yellow wine, thereby producing bitter buckwheat yellow wine which is flavonoid-rich, scent-rich, good-tasting, provides strong health effect and has the good drinking quality of bitter buckwheat yellow wine.

traducir

PROCESS FOR MANUFACTURING CONCENTRATED ALCOHOLIC BEVERAGES BY FREEZE CONCENTRATION

NºPublicación: WO2021189118A1 30/09/2021

Solicitante:

METTI ALDO ORESTES [BR]

Resumen de: WO2021189118A1

The present detailed specification accompanied by illustrative figures relates to a novel process for manufacturing concentrated beverages by freeze concentration, intended for producing concentrated beverages such as beer, wine, cider and other beverages containing water and alcohol without loss of the original characteristics present before concentration, including retaining the original alcohol produced during fermentation, and which results in the concentration of a beverage by freeze concentration to approximately 10% of its original form by removing only water in order to perceptibly improve the form of the beverage for storage, transportation and use and to provide a product that is exactly the same as the original upon reconstitution, and that is of low cost in terms of industrial implementation, satisfies economic requirements, and is practical and easy to transport, offering the consumer further freedom and choice in the market sector, and also offering numerous possibilities and benefits to users, making it a product widely accepted by the consumer market.

traducir

CONVERSION COATING FOR CANS CONTAINING HYDROGEN SULFIDE PRODUCING LIQUIDS

NºPublicación: WO2021195152A1 30/09/2021

Solicitante:

PPG IND OHIO INC [US]

Resumen de: WO2021195152A1

This disclosure relates to use of a conversion coating for reduction or prevention of hydrogen sulfide production in cans holding hydrogen sulfide producing liquids, such as wine. This disclosure also relates to metal cans comprising a conversion coating layer deposited on at least a portion of the inside surface of the metal can, a film-forming layer deposited on such conversion coating layer, and a hydrogen sulfide producing liquid deposited inside the metal can.

traducir

SYSTEM, METHOD, PROCESS AND NUTRIENT-RICH PRODUCT DERIVED FROM WINE DERIVATIVES

NºPublicación: US2021301232A1 30/09/2021

Solicitante:

CLANCY SEAN [CA]
STRACHAN GARY [CA]
BRODDY WILLIAM LESLIE [CA]
WINE CRUSH MARKET BC LTD DBA WINECRUSH [CA]

Resumen de: US2021301232A1

Described herein is a system, methods, processes and nutrient-rich products-by-process, which are generated by the conversion of winery derivatives into nutrient-rich products in an ecological manner. Integration of this system into a winery assists the winery to manage its previously-considered waste nutrient-rich products in an ecological manner, which can also optionally provide them with a novel revenue stream. The system, methods, and processes are used to convert winemaking derivatives into bioactive nutrient-rich products comprising antioxidants and other bioactive molecules that reside within the marc and lees. These nutrient-rich products can be used as natural flavour, texture and color enhancers, in addition to nutritional ingredients to fortify processed foods and consumer recipes. They can also be used as health supplements and in the cosmetic industry.

traducir

Cork Removal Device

NºPublicación: US2021300745A1 30/09/2021

Solicitante:

WALKER TRENT [US]

Resumen de: US2021300745A1

An improved cork removal device that reduces the pressure differential created when a cork is extracted. The device provides for the passage of air from outside of the bottle through the cork, through a passageway in an elongated rod extending from the handle. The elongated rod has openings at a distal end and near the handle, connected with a passageway. This means that when the elongated rod of the cork removal device is inserted into a cork which is sealing a wine bottle, air is free to pass from one opening through the passageway to the other opening. The passage of air when the cork is being extracted, prevents a pressure differential from preventing the cork from extraction, and reduces breakage of the cork. A small flange or expansion at the tip of the corkscrew may be provided to protect the distal end opening from being clogged by cork debris.

traducir

UNIVERSAL TANNIN AND FLAVOURING-BASED COMPOSITION AND USE THEREOF FOR IMPROVING THE ORGANOLEPTIC QUALITY OF A BEVERAGE

NºPublicación: WO2021191541A1 30/09/2021

Solicitante:

ADDEVISTA [FR]

FR_3108337_A1

Resumen de: WO2021191541A1

The invention relates to a hydroalcoholic composition based on tannins and flavourings, and to the use thereof for improving the organoleptic properties of a beverage, particularly wine. It also relates to a method for improving the organoleptic qualities of a beverage, and to an improved beverage that can be obtained using this method.

traducir

WINE RACK AND WINE RACK ASSEMBLY MODULATION

NºPublicación: KR20210117779A 29/09/2021

Solicitante:

울산과학기술원

Resumen de: KR20210117779A

와인랙 및 와인랙 어셈블리가 소개된다. 이 중에서 와인랙은 와인병이 수납 가능한 수납공간을 제공하는 홀더와, 홀더의 외면에 연결되는 연결부 및 연결부로부터 절곡되어 연장되는 슬롯부를 포함하는 레일을 포함하고, 슬롯부는 홀더의 외면과 레일 사이에 슬롯공간이 형성되도록 홀더의 외면으로부터 이격될 수 있다.

traducir

Fermentation Basket

NºPublicación: US2021292689A1 23/09/2021

Solicitante:

BELLI JOSEPH N [US]

Resumen de: US2021292689A1

A fermentation basket for placement in a fermentation tank during wine fermentation which includes a perforated bottom side, at least one perforated vertical side, an open top side having an upper edge with a circumference or perimeter, hoist handles, and forklift pocket legs. The basket is used in connection with a hoist bar that couples to a forklift rotating carriage and together enable manipulation and rotation of the fermentation basket, including lower the fermentation basket into, and raising out from, a fermentation tank, and rotating the fermentation basket to dump pomace after fermentation.

traducir

BETA-GLUCOSIDASE EXPRESSING YEAST FOR ENHANCED FLAVOR AND AROMA IN BEVERAGE PRODUCTION

NºPublicación: US2021292688A1 23/09/2021

Solicitante:

DANSTAR FERMENT AG [CH]

Resumen de: US2021292688A1

The present disclosure concerns recombinant yeast host cells expressing heterologous enzymes for hydrolyzing flavor compounds glycosidically bound to a sugar molecule. The recombinant yeast host cells can be used in a subsequent production process to make alcoholic beverage products such as wines and beers.

traducir

DISCOVERY OF FIFTEEN NEW ANTI-AGING PLANT EXTRACTS AND IDENTIFICATION OF CELLULAR PROCESSES THEY AFFECT AS NEW CALORIC RESTRICTION MIMETICS

NºPublicación: WO2021184125A1 23/09/2021

Solicitante:

IDUNN TECH [CA]

Resumen de: WO2021184125A1

It is provided an anti-aging composition comprising at least one plant extract and a carrier, the at least one plant extract is at least one of Serenoa repens, Hypericum perforatum, Ilex paraguariensis, Ocimum tenuiflorum, Solidago virgaurea, Citrus sinensis, Humulus lupulus, Vitis vinifera, Andrographis paniculata, Hydrastis canadensis, Trigonella foenum-graecum, Berberis vulgaris, Crataegus monogyna, Taraxacum erythrospermum, Ilex paraguariensis, and a combination thereof.

traducir

CHEWABLE GUM COMPOSITIONS

NºPublicación: WO2021188056A1 23/09/2021

Solicitante:

THE SQIX COMPANY PTE LTD [SG]

Resumen de: WO2021188056A1

The present application relates to chewable gum compositions comprising a gum base and a scaling agent such as microcrystalline cellulose. The gum compositions may further comprise flavonoids from wine grapes, probiotics such as Lactobacillus Re uteri or Lactobacillus Plantarum, anti-virals such as carrageenan or povidone iodine, emulsifiers such as glycerine esters of fatty acids, fillers such as D-sorbitol in combination with D-maltitol, anti-caking agents such as silica, sweeteners such as stevioside, flavouring agents such as L-menthol and eucalyptus, sugar replacements such as crystalline xylitol, sodium chloride, softener such as glycerin and lubricants such as magnesium stearate. The gum composition can be formulated into a tablet form and may be used for treating halitosis, preventing gingivitis or treating a virus-related condition.

traducir

A glutathione-rich yeast and its use for preserving wines

Nº publicación: AU2020231021A1 23/09/2021

Solicitante:

DANSTAR FERMENT AG [CH]
UNIV BOURGOGNE [FR]

WO_2020178250_A1

Resumen de: AU2020231021A1

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

traducir

1 por página

punteroimgVolver