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TOPICAL COMPOSITIONS FOR SKIN APPLICATION FOR THE TREATMENT AND PREVENTION OF THE FORMATION OF SKIN SPOTS

Resumen de: WO2026009158A1

Topical compositions for skin application comprising as active ingredient a) a fluid extract from branches and/or twigs of Vitis Vinifera L. b) a fluid extract from the bark of Abies alba Mill. c) a fluid extract from the bark of Pinus sylvestris L. in combination with suitable excipients and/or diluents. in which each of said fluid extracts includes or consists of the extraction product dissolved in the same solvent mixture consisting of water and 1,3 propanediol from which said product was extracted. Such topical compositions can be used in the cosmetic field for the treatment and prevention of the formation of skin spots.

DRY COMPOSITION OF A NON-ALCOHOLIC BEVERAGE AND METHOD OF ITS PREPARATION

Resumen de: WO2026009005A1

The invention is related to a dry composition for a non-alcoholic beverage, prepared using the following technological process: Initially, grape pomace is removed from Qvevri wine structure and stored in a refrigerator. The wine is also separated from the lees, and the resulting lees are mixed with the aforementioned grape pomace, yielding an initial mass. Subsequently, the initial mass undergoes separation from the grape seeds, and the remaining residue is dried at 35°C until its moisture content falls within 30-35%. This low-temperature drying helps to preserve the product's color and aroma. Oil is extracted from the grape seeds using an extractor machine. Afterward, the grape seed oil and the dried residue are blended in a production mixer at a specific ratio: 3-5 wt.% grape seed extract and 95-97 wt.% dry mass. Following this, liquid is removed from the resulting mass using a filter or centrifuge. The mass then undergoes wet granulation in a granulator to produce uniformly sized particles. In the next stage, the granulated mass is transferred to a dryer and dried at 35-45°C until a moisture content of 5-7% is achieved. The dried mass is then passed through a dry granulation machine, and finally, the resulting granules are dried in a drying apparatus.

WINE DEHAZING METHODS AND COMPOSITIONS

Resumen de: AU2024269012A1

Provided and described herein are methods and compositions for dehazing wine or another beverage of interest with a protease from the S53 family.

VINEGAR WITH NATURAL SWEETENER AND PRODUCTION METHOD THEREOF

Resumen de: MX2025013025A

The invention relates to vinegar with natural sweetener, characterised in that it comprises a mixture of one litre of wine vinegar mixed with 20 to 30 grams of "Stevia rebaudiana Bertoni" leaves, which thus develops a product with new characteristic notes in its flavour. The production method thereof comprises a first step of filling barrels, mixing wine vinegar with "Stevia" leaves until filling the barrel to three-quarters capacity, having a proportion of between twenty and thirty grams of Stevia per litre of vinegar; a second step of forming a veil called "mother of vinegar", and a third step of emptying the product and refilling with wine or vinegar. All of this is carried out at a constant temperature of between 20°C and 40°C.

MACHINE FOR THE DISGORGING AND DOSAGE FOR PRODUCING SPARKLING WINES

Resumen de: EP4674939A1

Machine for the disgorgement and dosage for producing sparkling wines, which comprises first transport means (21), adapted to transport, along a first advancement direction (A1), multiple bottles (100), an inlet station (22) intercepted by the first transport means (21), a treatment unit (3) adapted to receive the bottles (100) at the inlet station (22), an outlet station (23) arranged for receiving the bottles (100) from the treatment unit (3), and second transport means (24), which are adapted to transport the bottles (100) outside the outlet station (23) along a second advancement direction (A2). The treatment unit (3) comprises multiple operative modules (4), which are placed between the inlet station (22) and the outlet station (23) and are side-by-side with each other along a flanking direction (X) substantially parallel to the first advancement direction (A1). Each operative module (4) comprises movement means (5) arranged for moving the bottles (100) from the inlet station (22) to the outlet station (23) along a third advancement direction (A3) transverse to the first (A1) and second advancement direction (A2), and several operative stations (6) placed in succession along the third advancement direction (A3). The operative stations (6) comprise at least one disgorgement station (61) provided with an uncapping device (611) arranged for removing the cap from the bottle (100) and a dosage station (62) provided with a dosing tap (621) arranged for introducing a specific d

METHOD AND SYSTEM FOR THE MACERATION OF WINES DURING FERMENTATION WITH RECOVERY OF SUBSTANCES RELEASED INTO THE ATMOSPHERE

Resumen de: EP4671351A1

Method and system of maceration of wines in fermentation with recovery of substances released into the atmosphere, which includes a first stage of pre-fermentative cold maceration, which is carried out on crushed grapes and stored in a fermentation tank and where there is an injection of CO₂, in order to boost the dissolution of the aromas belonging to the fruity part of the grape; and a second stage where fermentation begins of the grape and the generation of CO₂ that carries aromas and alcohol; these substances are sucked out as they are generated; and, subsequently, they are injected back into the must contained in the fermentation tank and it is a system with which it manages to carry out a method of substance recovery in the fermentation of wines; and the stable and structured fixation of aromas in white wine and also colour in red wines.

BIODEGRADABLE DEVICE FOR SPARKLING WINE AND CHAMPAGNE RIDDLING PROCESS

Resumen de: ES3045632A2

The present application relates to a biodegradable device for riddling the bottles of sparkling wine and champagne during the Classic Method. The biodegradable device is made of a composite comprising a polymeric material and natural fibers, which provide the device with thermal resistance, durability, is wear-resistance, resistance to cold and humidity, being recyclable and biodegradable.

Korean black raspberry wine and the method for the same

Resumen de: KR20250177929A

본 발명의 실시예에 따른 복분자 와인의 제조방법은 21 내지 24brix의 복분자 농축액을 발효시켜 복분자 발효액을 제조하는 단계, 24 내지 36brix의 사과 농축액을 발효시켜 사과 발효액을 제조하는 단계 및 상기 복분자 발효액과 상기 사과 발효액을 혼합/교반한다. 이와 같은 제조방법을 통해 설탕을 혼입하지 않고 복분자 와인을 제조할 수 있다.

MONITORING SYSTEM FOR WINEMAKING

Resumen de: US2025388839A1

Aspects of a monitoring method and system for winemaking are provided. The system comprises at least two sensors, a controller, a wireless transmitter and a wireless receiver. One sensor measures a wine parameter, while the other sensor measures an ambient condition. The controller is able to generate an alarm based on the wine parameter and the ambient condition. The wireless transmitter is able to communicate the wine parameter and the ambient condition to a remote database. The wireless receiver is able to receive a modification to the firmware.

SPOON ASSEMBLY FOR MIXING AND STIRRING WINE

Resumen de: US2025386961A1

A spoon assembly for mixing and stirring wine includes a stick, a funnel portion connected with a first end of the stick, and a spoon portion connected with a second end of the stick. The stick is hollow and has an elongate shape. The stick has a center formed with a passage penetrating the stick. The funnel portion has an inner space connected to the passage of the stick. The spoon portion and the funnel portion are opposite to each other. The spoon portion has a concave shape and is formed with a receiving space. The receiving space is connected to the passage of the stick.

IN-GROUND CLUSTERING FOR PLANTS

Resumen de: US2025386776A1

A method and system for managing bearing plants so that their in-ground portions (e.g., root-zones) are clustered together to improve water-use effectiveness; and training their above-ground structures such that their above-ground structures have the wider spacing they require. It is applicable to plants (e.g., vine-like plants including wine grapes) whose trunks can be oriented at an angle other than vertical or which can be otherwise shaped so that their distal ends are not centered above their in-ground portions but rather are horizontally offset from the in-ground portions.

STRAIN WAVE GEARING HAVING TORQUE SENSOR

Resumen de: US2025389316A1

A strain wave gearing (1) is configured to have a unitized structure having a main bearing (5) that supports an internally toothed gear (2) and an externally toothed gear (3) in a manner that allows relative rotation, and an output flange (6) that is linked to the externally toothed gear (3). The externally toothed gear (3) is formed in the shape of a wine glass and ensures a large hollow diameter, which is required in cases where the externally toothed gear (3) is incorporated into a robot joint part or the like. A strain gauge (101) of a torque sensor (100) is attached to an outward-facing end surface portion of the output flange (6) linked to the externally toothed gear (3). The torque sensor (100) is capable of precisely detecting rotational torque without being affected by flexing of the externally toothed gear (3), and elements such as the strain gauge (101) are not exposed to oil, grease, or the like.

STRAIN WAVE GEAR DEVICE WITH TORQUE SENSOR

Resumen de: EP4667779A1

A strain wave gearing (1) is configured to have a unitized structure having a main bearing (5) that supports an internally toothed gear (2) and an externally toothed gear (3) in a manner that allows relative rotation, and an output flange (6) that is linked to the externally toothed gear (3). The externally toothed gear (3) is formed in the shape of a wine glass and ensures a large hollow diameter, which is required in cases where the externally toothed gear (3) is incorporated into a robot joint part or the like. A strain gauge (101) of a torque sensor (100) is attached to an outward-facing end surface portion of the output flange (6) linked to the externally toothed gear (3). The torque sensor (100) is capable of precisely detecting rotational torque without being affected by flexing of the externally toothed gear (3), and elements such as the strain gauge (101) are not exposed to oil, grease, or the like.

ENHANCING WINE QUALITY WITH OR WITHOUT AGING

Resumen de: WO2024173918A1

Materials and methods for enhancing wine quality are described, A plant extract enhances wine sensory quality.

METHOD AND APPARATUS FOR PHOTOACOUSTIC-GUIDED ULTRASOUND TREATEMENT FOR PORT WINE STAINS

Resumen de: US2025380986A1

Port wine birthmark, also known as port wine stain (PWS) is a skin discoloration characterized by red/purple patches caused by vascular malformation. In this disclosure, we propose a photoacoustic (PA) guided US focusing methodology for PWS treatment which combines the optical contrast-based selectivity with US penetration to focus the US energy onto the vasculature. The PA signals collected by the transducers when time-reversed and transmitted converge onto the PWS, thus, minimally affecting the neighboring tissue. We performed simulations that mimic realistic transducers and medium properties for this proof of concept study demonstrating the feasibility of the proposed methodology.

DEVICE FOR THE DISPOSAL OF ONE OR MORE VINE PLANTS OF A VINEYARD

Resumen de: WO2025257771A1

The present finding concerns a device (1) for the disposal of a vineyard (2), comprising: a first compression element (9); a second compression element (10); a support (11) suitable for supporting the first compression element (9) and the second compression element (10) and for keeping them respectively on the two sides of a row (3) of a vineyard ( 2 ); thrust means (32), supported by the support (11), configured to move the first compression element (9) and the second compression element (10) closer to one another along a mutual approach direction (13) and to bring and keep them at a minimum mutual distance (D), measured along such mutual approach direction (13), comprised between 1 mm and 50 mm, so as to be able to crush by compression a cordon (8a) of a vine plant (8) positioned between them.

METHOD FOR QUANTITATIVE DETERMINATION OF RESVERATROL IN WINES AND JUICES

Nº publicación: UA161563U 17/12/2025

Solicitante:

O V BOGATSKY PHYSICO CHEMICAL INSTITUTE OF THE NAT ACADEMY OF SCIENCES OF UKRAINE [UA]
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Resumen de: UA161563U

Method for quantitative determination of resveratrol in wines and juices involves sample selection and preparation, its interaction with chemical reagents, and measurement of the analytical signal. To do this, resveratrol is reacted with solutions of scandium (III) chloride, the nonionic surfactant polyoxyethylene lauryl ether, and a 40% solution of urotropin at pH 6.4-6.7, followed by measurement of the luminescence intensity of the complex at i=482 nm directly in the solid phase of the silica gel sorbent, with a particle size of 100-160 μm, based on which the concentration of resveratrol is determined.