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ANTI-THEFT BOTTLE BUCKLE

Resumen de: WO2026223797A1

An anti-theft bottle buckle, comprising an upper cover (1), a battery (2), a circuit board (3), a control board (4), a fixing plate (5), an adjustable locking frame (6), clamping jaws (7), a bottle buckle body (8), a warning light (9), an alarm (10), a power switch (11), an alarm switch (12), a switch pressing member (13), a locking spring (14), a locking steel bead (15), and a connecting spring (16), wherein a surrounding plate (107), a first spring baffle (106), a plurality of groups of first upright columns (103) and a plurality of first connecting columns (104) are fixedly provided on the inner side of the upper cover (1), the first connecting columns (103) being provided with threaded holes in an axial direction, and a first sliding cavity (105) and a sliding guide plate (108) are further provided on the inner side of the upper cover (1). After a wine bottle is inserted into the bottle buckle body (8), the power switch (11) and the alarm switch (12) are activated, and when the wine bottle passes through an antenna, the bottle buckle and the antenna both emit an alarm, so that a reminder for the wine bottle to be taken away is provided, and a range can also be determined to help a merchant locate the wine bottle. If someone forcibly pulls down the wine bottle, the alarm switch is separated from the switch pressing member, and the alarm and the warning light work to emit an alarm sound and light to remind the merchant.

Verfahren, Vorrichtung, künstliche Intelligenz, ein Computerprogrammprodukt sowie ein Halbleiterprodukt zur Information eines Insassen eines Fahrzeugs

Resumen de: DE102025115822A1

Die Erfindung betrifft ein Verfahren (V, V1, V2), eine künstliche Intelligenz (GPT, GAN, AM, LLM, SLM), ein korrespondierendes Halbleiterprodukt (HLP1, HLPZ) sowie ein korrespondierendes Computerprogrammprodukt zur Information eines Insassen (N) eines Fahrzeugs (F1). Das Verfahren (V, V1, V2) umfasst:- Ermitteln (S12, S12') von ersten Datensequenzen (DS1, DS1', DS1'') abhängig von Daten eines oder mehrerer von einer Kamera (K1, K2) des Fahrzeugs (F1) abweichenden Sensoren (LID, RV, RH, RVR, RVL, RHR, RHL, USS) des Fahrzeugs (F1) die die Umgebung des Fahrzeugs (F1) kennzeichnen;- Generieren (S40), mittels einer ersten künstlichen Intelligenz (GPT1, GAN1, AM1, LLM1, SLM1) die abhängig von den ersten Datensequenzen (DS1, DS1', DS1'') betrieben (S30) wird, einer Bildsequenz (Pic1, Pic2, Pic3) die einen Teil (TU1, TU2, TU2') der Umgebung (TU1, TU2) und/oder der Fahrsituation des Fahrzeugs (F1) repräsentiert;- Ausgeben (S60) einer von der generierter Bildsequenz (Pic1, Pic2, Pic3) abhängigen Darstellung (VID) für den Insassen (N) des Fahrzeugs (F1).

METHOD FOR PREPARING A BARREL FORMED BY A TUBULAR ASSEMBLY OF STAVES, COMBINING BENDING, TOASTING AND SMOKING

Resumen de: US20260336157A1

A method for preparing a barrel formed by a tubular assembly of staves, intended for the gaging of wines, spirits and beers, includes a step of toasting the inside of the barrel by combustion of a combustible material, and a subsequent step of smoking by combustion of plant compounds.

BEVERAGES WITH A WINE-PROXY CHARACTER, EITHER NON-ALCOHOLIC OR LOW-ALCOHOL PRODUCED FROM VINE LEAF INFUSIONS, AND METHOD FOR ITS PRODUCTION

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.

METHOD FOR DETECTING A TARGET MICROORGANISM IN A FERMENTED BEVERAGE

Resumen de: WO2026219958A1

The invention relates to a method for detecting a target microorganism in a fermented beverage such as a wine. This method comprises the dilution of a sample of said beverage, the contacting of said diluted sample with a loop-mediated isothermal amplification (LAMP) mixture comprising a set of nucleotide primers capable of specifically amplifying a DNA region of the target microorganism, and the isothermal heating of the reaction medium thus formed to carry out said specific amplification. Detection of the presence of an amplicon in the reaction medium indicates the presence of the target microorganism in the diluted fermented beverage sample.

METHOD AND APPARATUS FOR BEVERAGE TRANSFER FROM SOURCE TO DESTINATION CONTAINER

Resumen de: US20260327057A1

0000 A system and method for transferring beverage such as wine from a source container to a destination container. First and second transfer heads can be configured to sealingly engage with an opening of source and destination containers, respectively. The container opening(s) can have a closure such as a cork or septum and the transfer heads can sealingly engage with the container opening without removing the closure, e.g., by passing one or more needles through the closure. The transfer heads and the source container can be held by a support, and the first transfer head can be mounted for pivotal movement relative to the support, e.g., about a horizontal axis, to accommodate differently sized and/or shaped containers. Pressurized gas, e.g., used to purge and/or pressurize the containers, and beverage flow can be routed from one of the transfer heads to the other.

SYSTEM AND METHOD FOR DETERMINING CONTENT UTILIZING EXTERNALLY MOUNTED CONTAINER MONITORING SYSTEM

Resumen de: WO2026221791A1

A system for measuring changes in a fluid stored within a container is disclosed. The system may include a radio-frequency sensing element disposed externally on the container and configured to generate a signal indicative of at least one dielectric property of the fluid, wherein the fluid undergoes composition-based or environment-driven changes due to interactions with the container. In some aspects, a processing component generates an output representative of at least one time-varying fluid characteristic. In some aspects, the container is a wooden barrel with an interior surface adapted to impart flavor or chemical changes to the fluid. In some aspects, the fluid is a beverage including at least one of wine, beer, and distilled spirits, with the time-varying characteristic including a fermentation parameter that changes over time. In some aspects, the at least one time-varying fluid characteristic of the fluid includes at least one of fluid level or fluid volume.

WINE-BASED SLUSH COMPOSITION, PROCESS AND SYSTEM FOR ITS PREPARATION

Resumen de: EP4825186A1

0001 The present invention relates to the field of food technology, and more particularly to compositions and methods for the preparation of frozen beverages. Specifically, it concerns a wine-based formulation suitable for producing slush-type beverages with improved stability and without the use of synthetic cryoprotectants.

METHOD AND APPARATUS FOR MEASURING ABSORPTION COEFFICIENT OF A MEDIUM

Resumen de: US20260318820A1

0000 The present invention discloses a method to optically measure the absorption coefficient of a liquid or gas medium, without affecting the medium. Such absorption spectrum can be utilized to quantify the chemical components of the medium, or other metrics such as color or signature of the medium. The method acknowledges the possible drifts in the optical components of the system with time and measures the absorption coefficient independently of the state of the optical components. Therefore, there is no need to calibrate the system or take reference measurements. The method presented can be implemented cost effectively, designed in compact systems, and is energy efficient, thus, meeting the stringent challenges of spaced constrained remote systems such as aging wine barrels.

A BEVERAGE

Resumen de: US20260317667A1

The invention relates to beverages, and to low or substantially no alcohol beverages, i.e. ethanol-reduced or ethanol-free beverages. In particular, the invention relates to substantially ethanol-reduced or ethanol-free wines, and to ethanol-reduced or ethanol-free juice-based beverages, and to methods for making such beverages. The invention also extends to fermentation processes for producing no or low alcohol beverages and to the optimisation of such processes.

SHRINKABLE BOTTLE BAG

Resumen de: US20260317009A1

0000 A shrinkable wine bottle bag comprised of a shrink wrap material sized and configured to conform to a gooseneck bottle, such as a wine bottle, upon application of heat thereto, having a central window generally aligned and sized to that of a label on the wine bottle. Additionally, a top portion of the front sheet and back sheet extend beyond a shoulder portion of the wine bottle to form decorative fringes about the neck portion of the bottle.

ALDEHYDE SCAVENGER

Resumen de: WO2026211423A1

The present invention provides, in one embodiment, a novel aldehyde scavenger that uses a plant as a starting material and is capable of capturing the aldehyde in a living body. The present disclosure, in one aspect, relates to an aldehyde scavenger containing, as an active ingredient, an extract of at least one plant selected from the group consisting of plants belonging to the genus Houttuynia of the family Saururaceae, plants belonging to the genus Crataegus of the family Rosaceae, plants belonging to the genus Chamaemelum of the family Asteraceae, plants belonging to the genus Vitis of the family Vitaceae, plants belonging to the genus Trigonella of the family Fabaceae, plants belonging to the genus Foeniculum of the family Apiaceae, and plants belonging to the genus Hibiscus of the family Malvaceae.

IMMERSIVE WINERY TOUR SYSTEM

Resumen de: WO2026210434A1

The present invention falls within the field of virtual reality experiences, more specifically within virtual reality (VR) or augmented reality (AR) experiences in the field of oenology and winery visits. In general, techniques are known that allow virtual visits of various types of locations, whether outdoor or indoor (buildings). In the present case, the system provides specific features designed to make a virtual winery visit immersive and, in certain aspects, objectively realistic, while also being useful for teaching users relevant aspects of life in the winery and information related to wine.

GRADUAL WOOD FRAGMENTS BASED WINE FILTER

Resumen de: WO2026210489A1

According to an aspect of some embodiments the invention relates to system and methods for filtrating and concomitantly enriching a liquid, for example wine, the system comprising a plurality of filter units interconnected with each other, each filter unit from the plurality of filter units comprising a plurality of wood fragments having a determined fragment size.

RECOMBINANT HOST CELL FOR PRODUCTION OF 4-ETHYLPHENOL AND 4-ETHYLGUAIACOL

Resumen de: WO2026210437A1

The present disclosure concerns a recombinant yeast host cell for production of 4- ethyl guaiacol (4-EG) and/or 4-ethyl phenol (4-EP). The recombinant yeast host cell comprises a genetic modification for upregulating ferulic acid decarboxylase (FDC) activity and a heterologous polypeptide having vinyl phenol reductase activity (VPR). The present disclosure also concerns process for making a flavored solution which could be used to generate new flavored beverages such as beer, distilled spirits, and wines.

DEVICE, INSTALLATION AND METHOD FOR DETECTING SURFACE LANDSLIDE PHENOMENA IN VINEYARDS

Resumen de: EP4817406A1

A sensorized vineyard pole (21) for supporting a row in an espalier type vineyard (1), in particular on a slope, is configured to detect surface landslide phenomena. The pole has a structural body (22) which supports a detection device (6) with an electronic assembly (23). The electronic assembly (23) comprises at least one inclination and/or movement sensor (11) suitable for detecting the inclination and/or movement of the pole, an electronic controller (12) which is programmed to emit an event signal which indicates a signal which is sent to the electronic controller from the inclination and/or movement sensor (11) and a transmitter (14) which is connected to the electronic controller (12) and provided to transmit the event signal which is emitted by the electronic controller.

AN INTELLIGENT MONITORING AND CONTROL SYSTEM FOR MULTI-STRAIN SYNERGISTIC FERMENTATION OF HAKKA RICE WINE

Nº publicación: NL4002501A 05/10/2026

Solicitante:

GUANGZHOU COLLEGE OF TECH AND BUSINESS [CN]
GUANGZHOU COLLEGE OF TECHNOLOGY AND BUSINESS

Resumen de: NL4002501A

0001 50 ABSTRACT The present invention discloses an intelligent monitoring and control system for multi-strain synergistic fermentation of Hakka rice wine, belonging to the 5 technical field of Hakka rice wine, wherein environmental parameter data, physicochemical indicator data, and microbial community characteristic data in a fermentation tank are first collected, and a microbial community characteristic dataset corresponding to the physicochemical indicators is output; subsequently, multi-strain abundance is identified, metabolic activity is evaluated, interspecies 10 interaction intensity is quantified, and a fermentation synergistic stage is determined, and a fermentation synergistic stage label and a strain synergy score are output; thereafter, synergistic deviation is identified, flavor target weights are matched, multi-parameter regulation quantities are calculated, and a regulation timing sequence is planned, and a hierarchical regulation execution 15 scheme with timing nodes is output; based on this, the present invention realizes online quantitative identification of a multi-strain synergistic state.