Resumen de: US2023092839A1

Alcoholic beverage-substitutes such as a beer-substitute, a wine-substitute, a cider-substitute, an alcopop-substitute or a spirit-substitute beverage, comprising a base liquid (e.g., a base beverage) and a 2-aminoindan derivative such as defined by Formula I in the specification are disclosed.

Resumen de: WO2023037080A1

The present invention relates to a method for dealcoholization of a volume V1 of a wine having a percentage of alcohol by volume (ABV) of ABV value (1), comprising the implementation of the following steps: a) separating the volume V1 of the wine into two fractions using a membrane separation method: one fraction concentrated by a factor k referred to as "retentate", the volume of this fraction being equal to 1/k V1, this fraction having an ABV value (R); one fraction referred to as "permeate" comprising predominantly water and ethanol, the volume of this fraction being equal to (k-1)/k V1, this fraction having an ABV value (P); b) removing the ethanol from the permeate with yeasts added to said permeate, said yeasts being in the respiratory state in order to metabolize the ethanol, the resulting fraction referred to as "metabolized permeate" having an ABV value (P metabolized) lower than ABV (P); c) optionally, diafiltration of the retentate with metabolized permeate to obtain a "diafiltered retentate" having an ABV value (R diafiltered) lower than ABV (R), and a "diafiltered metabolized permeate" having an ABV value higher than ABV (P metabolized), said diafiltered metabolized permeate then being optionally subjected to step (b) again; d) combining a volume of retentate, optionally diafiltered retentate, and a volume of metabolized permeate, to obtain a volume V2 of dealcoholized wine, having an ABV value (2) lower than ABV (1).

Resumen de: US2023084886A1

This invention relates to a process for reducing or eliminating organoleptic degradation in organoleptically sensitive foods packaged in flexible packaging, and packaged products thereof. This invention also relates to organoleptic flexible packaging made from polymeric films comprising oxidation-stable and non-migratory polysiloxane as slip additive. The oxidative-stability and non-migratory nature of the polysiloxane slip additive provides an organoleptic flexible packaging that is non-interactive with and inert to the organoleptically sensitive food packaged within, specifically: (1) coffee; (2) beer; (3) water; and (4) wine.

Resumen de: WO2023038144A1

This method for regulating alcoholic beverages comprises: a step for accommodating a bottle, in which wine or sake is filled and of which the opening part is closed, in a glove box; a step for filling the glove box with an inert gas; a step for opening the bottle under the atmosphere of the inert gas; a step for subdividing the wine or sake from the bottle into separate containers; a step for sealing the separate containers into which the wine or sake has been subdivided; and a step for taking out the plurality of separate containers from the glove box.

Resumen de: WO2023035744A1

An olfactory receptor and the use thereof in the identification of a predetermined compound in a sample, a kit, a recombinant cell expressing the olfactory receptor, and a method for identifying a wine product by means of the recombinant cell or the kit or the olfactory receptor, wherein the olfactory receptor comprises: MOR10-2, MOR179-7, MOR213-1, MOR242-1, MOR270-1, MOR103-12, MOR103-2, MOR103-3, MOR106-4, MOR174-13, MOR256-20, MOR256-31, MOR260-3, MOR260-8P, MOR268-2, MOR273-3P, MOR286-1 or MOR286-2, which are used for identifying the following predetermined compounds: 2,3,5-trimethylpyrazine, 2-acetylfuran, phenethyl alcohol, benzaldehyde, diethyl succinate, ethyl 3-phenylpropionate, ethyl benzoate, ethyl heptanoate, ethyl caprylate, hexyl hexanoate, ethyl phenylacetate, 2-heptanone, 1-pentanol, n-hexanol, nonanal, isovaleraldehyde, phenylacetaldehyde, ethyl lactate, isoamyl acetate, 5-methyl-2-acetyl furan or 2,3,5,6-tetramethylpyrazine.

Resumen de: WO2023035745A1

The present invention relates to an olfactory receptor screening method and apparatus, a model training method and apparatus, and a wine product identification method and apparatus. The olfactory receptor screening method comprises: obtaining the characteristic values of primarily screened olfactory receptors in response to a wine product; and inputting the characteristic values into a trainer, and using the known attributes of the wine product as marks so as to obtain a preferred olfactory receptor used for wine product identification. A machine learning model is used for wine product identification. The model training method comprises: obtaining the characteristic values of an olfactory receptor in response to a wine product; and training the machine learning model by using the characteristic values as the input features of the machine learning model and using the known attributes of a wine product as marks, so as to obtain the machine learning model for wine product identification.

Resumen de: WO2023031977A1

The present invention consists of an innovative irrigation system at the root of plants designed to save water, energy and fertilizers in which a multifunctional metal or plastic tubular is used which, in addition to supporting the plants, conveys the water to be irrigated directly to the roots and said multifunction tubular has a section, length and height suitable for the type of plant to be irrigated, for example vines, olive trees, grape pergolas, kiwi fruit and vegetable climbing plants, etc. irrigation also of the self-powered radio humidity and temperature sensors positioned directly on the head of the multifunctional tubular and these sensors measure the humidity and temperature of the root zone and communicate it via radio to a local radio transceiver controller capable of processing them and activating radio solenoid valves for water on the lines to be irrigated or on the entire system.

Resumen de: US2023076742A1

A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200° F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.

Resumen de: US2023077064A1

There is described a wine supply system. The wine supply system generally has a tank in a source building, the tank containing wine; a plurality of ducts extending between the tank and a corresponding plurality of dispensing buildings remote from the source building and from one another, at least some wine being forcingly guided from the tank to the dispensing buildings via the plurality of ducts; and a temperature maintaining device disposed along the plurality of ducts outside of the source building and the plurality of dispensing buildings, the temperature maintaining device configured for at least one of heating and cooling said ducts to maintain the wine within a given temperature range.

Resumen de: US2023072502A1

A wine bottle holder including a plate and an extension member coupled to the plate. The extension member may extend outwards from the plate and a ring may be coupled to the extension member. The ring may be configured to receive a portion of the wine bottle. The ring may include a cylindrical body with opposite surfaces that are parallel to each other. The opposite surfaces may define oblique openings.

Resumen de: EP4144825A1

A method for producing sparkling wine made starting from a base wine obtained from a first must, obtained in turn by the crushing of first bunches of grapes followed by a first fermentation and a first filtration.Said method comprises the steps of:- harvesting second bunches of grapes;- letting the second bunches of grapes wither for 120 days, in an environment at an average temperature of 16 °C and average relative humidity of 75%;- crushing the withered second bunches, thus obtaining a second must with a sugar content of 350 g/l;- decanting the second must, to obtain a decanted must, at the temperature of 6 °C, for about 2 days;- mixing, in a closed container, a predefined quantity of the base wine with a quantity of the decanted must in the percentage of 8%, to obtain a sparkling blend;- maintaining the sparkling blend inside the closed container for about 120 days, to allow for a second fermentation of sugars, essentially of the decanted must, so to produce mainly carbon dioxide which causes an increase in the pressure of the sparkling blend inside the closed container up to 6 bar, at the end of the residence time of the sparkling blend in the closed container, and obtaining a sparkling wine.

Resumen de: KR20230033328A

본 발명은 생강을 주원료로 하고 곡물의 첨가 없이 효모 및 당분을 첨가하여 상기 생강을 발효하는 단계; 및 발효산물 중 고형분을 제외한 발효액만을 분리 수거하는 단계를 포함하는 생강 발효주의 제조방법을 제공한다. 아울러 상기 생강 발효주의 제조 방법과 연계된 생강 증류주의 제조방법 및 생강발효 혼합주의 제조방법을 제공한다. 상기 생강 발효주는 깔끔한 맛과 향을 제공할 수 있고, 생강에 내재된 건강 기능적 성분의 발현이 가능하다.

Resumen de: EP4144337A1

Cosmetic composition comprising a cosmetic effective amount of at least dedifferentiated elicited Vitis vinifera cells homogeneously distributed in a cosmetic acceptable support, whereby the dedifferentiated elicited Vitis vinifera cells are enriched with at least acetyl hexapeptide-8, whereby the dry weight content of acetyl hexapeptide-8 in the dedifferentiated Vitis vinifera cells in a form free from free water is comprised between 0.1% and 8%.

Resumen de: EP4144686A1

Device (1) for extracting a mushroom-type cap (100) from a bottle (102), for example of sparkling wine and/or champagne, comprising a casing (2) adapted to house a substantially mushroom-shaped cap (100) comprising a lower base (20b), arranged towards the bottle (102) and an upper base (20a) thereof arranged towards the top of the cap (100), two lever-type locking means (4), placed specularly in two seats (2b) present on the side surface of the casing (2), rotating and pivoted to said casing (2), adapted to assume an engagement position (B) in which said locking means (4) engage with the cap (100) to lock it inside the casing (2) and facilitate the extraction thereof wherein said locking means (4) comprise:a work surface (4b) facing the inside of the casing (2), said work surface (4b) preferably being concave and shaped so as to adhere to the head (101) of the cap (100) and comprising a knurling (4c) and said work surface (4b) is inclined so as to be convergent towards the inside and towards the lower base (2b) of the casing (2), when the locking means (4) are in the engagement position (B).

Resumen de: KR20230033091A

와인 칠러가 개시된다. 본 발명의 실시 예에 따른 와인 칠러는, 와인병이 수용되는 수용부, 전면부가 상기 수용부의 일측에 형성되는 유입구와 연통되도록 형성되는 하우징, 상기 하우징 내부에 구비되어 상기 유입구를 통해 상기 수용부 내부 공간으로 냉각된 공기를 공급하는 구동부를 포함하며, 상기 구동부는, 열전모듈, 상기 열전모듈의 냉각면 측에 구비되어 상기 냉각면에 의해 냉각된 공기를 상기 유입구로 공급하기 위한 냉각팬, 및 상기 열전모듈의 구동을 제어하여 상기 수용부 내부 공간의 온도를 제어하기 위한 제어부를 포함하고, 상기 제어부는, 사용자에 의해 입력되는 와인의 종류에 따라 상기 수용부 내부 공간의 온도를 다르게 제어하는 것을 특징으로 한다.

Resumen de: KR20230030934A

본 발명은 와인 소곡주의 제조방법에 관한 것으로, 멥쌀 고두밥 분말 20㎏, 누룩 10㎏ 및 물 32ℓ를 혼합한 후 19~21℃에서 2~4일 동안 발효시켜 밑술을 제조하는 단계(단계 1); 상기 밑술에 찹쌀 고두밥 분말 80㎏, 누룩 10㎏, 포도 20㎏ 및 물 78ℓ를 혼합한 후 19~21℃에서 14~15일 동안 발효시켜 덧술을 제조하는 단계(단계 2); 상기 덧술을 14~16℃에서 80~82일 동안 숙성하는 단계(단계 3); 및 상기 숙성된 덧술로부터 술지게미를 분리하여 와인 소곡주를 제조하는 단계(단계 4); 를 포함하여 제조하는 것을 특징으로 하며, 포도를 함유함으로써 와인맛과 소곡주의 맛을 동시에 맛볼 수 있는 장점이 있으며, 맛과 향이 우수한 장점이 있다.

Resumen de: CA3173422A1

There is described a wine supply system. The wine supply system generally has a tank in a source building, the tank containing wine; a plurality of ducts extending between the tank and a corresponding plurality of dispensing buildings remote from the source building and from one another, at least some wine being forcingly guided from the tank to the dispensing buildings via the plurality of ducts; and a temperature maintaining device disposed along the plurality of ducts outside of the source building and the plurality of dispensing buildings, the temperature maintaining device configured for at least one of heating and cooling said ducts to maintain the wine within a given temperature range.

Resumen de: WO2023027362A1

The present invention relates to a wine-storing container and, more specifically, to a wine-storing container having a simple structure, and preventing remaining wine from oxidizing from contact with air when wine is stored, so as to enable the flavor and fragrance of wine to be preserved. The present invention comprises: a container body in which wine is accommodated; a hollow piston part which has a first flow path formed therein and which comes into close contact with the inner surface of the container body and vertically moves; a cap which has a center portion to which the piston part is penetratively coupled, and which is coupled to cover the top side of the container body; and a tap part which is coupled to the top of the piston part, and which has a second flow path selectively communicating with the first flow path of the piston part.

Resumen de: KR20230029391A

본 발명은 무수아황산가스를 배합하여 살균 및 산화방지함으로써 상대적으로 유통 기간을 늘리면서도 맛과 향을 오랜 기간 유지할 수 있으며, 이에 따라 다른 와인에 비해 품질 경쟁력과 유통성을 향상시킬 수 있는 와인 제조 방법 및 이에 의해 제조된 와인에 관한 것이다. 본 발명에 따르면, 포도 원료로부터 포도 과즙을 마련하는 파쇄 단계; 배합 탱크에 상기 포도 과즙을 배합 탱크에 분주하고, 아황산을 투입하는 배합탱크 공급 단계; 상기 배합 탱크에 보당물을 투입하여 포도 과즙을 보당하는 보당 단계; 상기 보당물이 보당된 포도 과즙을 발효시켜 발효물을 얻는 발효 단계; 상기 발효물을 압착시켜 압축 결과물을 얻는 압착 단계; 상기 압착 결과물을 숙성시켜 숙성물을 얻는 숙성 단계; 및 상기 숙성물을 여과하여 와인을 얻는 와인 완성 단계;를 포함하는 것을 특징으로 하는 와인 제조 방법이 제공된다.

Resumen de: KR20230029100A

본 발명은 주로 침출주(담금주) 형태로 제조하던 산삼주를 침출식이 아닌 발효 방식을 통해 제조할 수 있는 산삼 발효주의 제조방법에 관한 것이다. 본 발명에 따른 산삼 발효주의 제조방법은 원료인 쌀을 세미, 침미 및 물빼기하면서 전처리 하는 1차 전처리공정과, 상기 전처리된 원료를 분쇄하고, 분쇄된 원료에 100℃의 반죽수를 첨가하여 반죽한 뒤 냉각시키는 1차 원료가공공정과, 상기 1차 원료가공공정에서 가공된 1차 반죽물에 누룩을 첨가하여 배합한 후 1차 발효하여 제1 발효물을 생성하기 위한 1차 발효공정을 포함하는 밑술 제조단계와, 원료인 쌀을 세미, 침미 및 물빼기하면서 전처리하는 2차 전처리공정과, 2차 전처리된 원료를 스팀증자기를 통해 증자한 후 냉각시키는 2차 원료가공공정과, 상기 밑술 제조단계에서 제조된 제1 발효물과 상기 2차 원료가공공정에서 수득한 가공원료를 탕수와 함께 배합한 뒤 2차 발효하는 2차 발효공정을 포함하는 덧술 제조단계와, 상기 2차 발효공정을 통해 발효된 제2 발효물을 추가발효하는 후발효공정과, 후발효된 제3 발효물을 여과하는 여과공정을 포함하는 후가공단계를 포함하며, 상기 밑술 제조단계의 1차 원료가공공정에서 반죽수는 산삼을 끓여 제조한 산삼첨가수를 포함하

Resumen de: KR20230029428A

본 발명에 따른 막걸리 제조 방법은, 다공성을 갖는 동시에 팽화가 완료된 다공성 팽화미를 준비하는 단계, 다공성 팽화미를 파우더로 만든 후 파우더 형태의 다공성 팽화미와 생쌀을 소정 중량 비율로 혼합하여 막걸리 제조를 위한 곡물을 준비하는 단계, 곡물에 발효균을 접종하여 발효실에 제1 기간 동안 제1 온도로 보관처리한 후, 제1 기간보다 긴 제2 기간 동안 제1 온도보다 높은 제2 온도로 넣어두어 곡물을 발효 처리하여 누룩을 제조하는 단계 및 발효 처리된 누룩에 다공성 팽화미를 혼합한 후 소정 기간 동안 추가 발효를 진행하는 단계를 포함한다.

Resumen de: WO2023027362A1

The present invention relates to a wine-storing container and, more specifically, to a wine-storing container having a simple structure, and preventing remaining wine from oxidizing from contact with air when wine is stored, so as to enable the flavor and fragrance of wine to be preserved. The present invention comprises: a container body in which wine is accommodated; a hollow piston part which has a first flow path formed therein and which comes into close contact with the inner surface of the container body and vertically moves; a cap which has a center portion to which the piston part is penetratively coupled, and which is coupled to cover the top side of the container body; and a tap part which is coupled to the top of the piston part, and which has a second flow path selectively communicating with the first flow path of the piston part.

Resumen de: AU2021315148A1

[Problem] To provide a temperature adjustment device and a temperature adjustment system that can maintain a uniform temperature of wine by controlling the temperature in a wine tank, without a metal pipe directly touching the wine when adjusting the temperature of the wine in the tank, even though the tank is formed from concrete. [Solution] The present invention is a temperature adjustment device 1 for adjusting the temperature of wine 10 stored in a concrete wine tank 9. The temperature adjustment device 1 is characterized by comprising a circulation pipe 4, circulation liquid 3 that circulates in the circulation pipe 4, and a temperature adjuster 2 that adjusts the temperature of the circulation liquid 3, the circulation pipe 4 being configured by an inlet connection 6 and an outlet connection 7 being formed on the concrete surface, and the pipe main part 5 being embedded in the concrete wall.

Resumen de: US2023069242A1

A method of preserving a liquid in a container comprises connecting a fluid flow line between a headspace of the container and a pressure modifying means and performing an operating cycle of the pressure modifying means during which the dynamic pressure in the fluid flow line is measured and compared to an initial target dynamic pressure value Pt. At the end of the operating cycle, a static pressure is measured in the fluid flow line and a pressure correction Pcorr is applied to the initial target dynamic pressure value to obtain an updated target dynamic pressure value Pt′ for use in a subsequent operating cycle of the pressure modifying means. The pressure modifying means may be a vacuum pump for the preservation of still wines, or a gas supply for the preservation of sparkling wines. A corresponding system is also disclosed.

Resumen de: WO2023027758A1

A hollow expansion chamber of the present invention is configured to temporarily contain an expansion of bubbles during an aeration process for aerating a liquid, where a chamber body of the expansion chamber has an oblate spheroid shape. When moving circumferentially downward along the chamber body starting from a maximum inside diameter, the oblate spheroidal shape of a bottom portion has a first integral transition that is a tangential transition to a first frustoconical shape. Continuing moving circumferentially downward, the first frustoconical shape has a second integral transition to a cylindrical extension. The cylindrical extension at a distal end has a bottom opening configured to fit within an opened bottleneck. The first frustoconical shape has a minimum angle of 15 degrees relative to a horizontal plane. The second integral transition is a radial second integral transition having an inside surface radius of at least 0.25 inches.