Mahastizaintza eta Enologia

Device for Infusing Food

Resumen de: US20260090678A1

A device for infusing food includes a receptacle attachment element, such as a cork; a vent assembly; a flow valve; and an infuser conduit. The receptacle attachment element attaches to an opening of a receptacle that contains a substance to be infused into a food item, such as a watermelon, and the infuser conduit is in fluid communication with the receptacle attachment element to receive the substance therethrough. The infuser conduit is able to pierce through the food item and insert thereinto to infuse the substance into the food item. In some examples, the substance is flavoring and/or alcohol, such as wine or spirits.

NON-ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING SAME

Resumen de: EP4717095A1

Problem: To provide a wine-flavored non-alcoholic beverage that can be easily prepared by diluting a genuine non-alcoholic beverage having good compatibility with cuisines such as Japanese food, Western food, and Chinese food with various fruit juices and the like; and a method for producing the same.Solving Solution: Raw materials of the beverage include star anise, black pepper, and dried bonito flakes. By subjecting immersion mixed water obtained by immersing the raw materials in water at 80°C to 130°C to heated extraction, and then to solid-liquid separation, a heated water extract liquid of the raw materials, which serves as a base of the non-alcoholic beverage, can be obtained. When this beverage is diluted with various fruit juices and the like, it becomes a red wine-flavored non-alcoholic beverage.

Production method of sweet wine using bean flour and plum

Resumen de: KR20260043355A

본 발명은 콩가루와 매실을 이용한 단술의 제조 방법에 관한 것으로서, 보다 상세하게는 1) 고두밥에 체에 거른 엿기름가루, 물 및 막걸리를 섞고 25~28℃에서 8~12시간 동안 발효시키는 단계; 2) 상기 발효물을 여과시키고 다시 체에 거른 엿기름가루 및 물을 추가한 후 끓여서 발효를 정지시켜 발효물의 달인 원액을 제조하고, 이것을 충분히 냉각시킨 단술 베이스의 제조 단계; 3) 찰밥에 엿기름가루와 물을 혼합하여 5시간 동안 가열하여 찰밥을 삭히는 단계; 4) 상기 삭힌 찰밥을 가열로 졸여서 갈색의 엑기스를 생성하는 식혜 베이스의 제조 단계; 및 5) 생수, 상기 2) 단계의 단술 베이스, 상기 4) 단계의 식혜 베이스, 볶은 콩가루, 생강가루 및 매실 원액을 잘 혼합하여 냉동 또는 냉장 보관하는 단계;를 포함하는 콩가루와 매실을 이용한 단술의 제조 방법에 관한 것이다. 본 발명으로 제조된 단술은 식혜의 특성을 지니면서도 인위적인 첨가물이 전혀 들어가지 않고 자연 그대로 담은 건강하고 구수하며 옛 추억을 불러주는 북한의 전통 음료수로서, 더부룩한 속에 천연소화제로 작용하며 갈증해소에 큰 도움이 된다.

Method for Calculating the Capacity of Wine in a Wine Glass

Resumen de: KR20260041400A

본 발명은 와인잔에 담긴 와인 용량 산출 방법에 관한 것으로서, 본 발명에 따른 와인잔에 담긴 와인 용량 산출 방법은, 카메라부를 구비하거나 상기 카메라부를 통해 촬영된 이미지를 판독 가능한 운영시스템을 통해 실행되며, 상기 카메라부를 통해 와인이 담긴 와인잔을 촬영한 와인잔 이미지를 확인하는 제1 단계와, 상기 와인잔 이미지를 판독하거나 지정된 인공지능모듈에 대입하여 상기 와인잔 이미지 상의 와인잔 기하학 구조와 상기 와인잔에 담긴 와인 영역에 대응하는 와인 영역 기하학 관계를 인식하여 상기 와인잔 기하학 구조에 대응하는 와인잔 종류 또는 와인잔 입체 구조를 기반으로 상기 와인 영역 기하학 관계에 대응하는 와인 용량을 확인하거나 산출하는 제2 단계를 포함한다.

NOVEL ALLORHIZOBIUM VITIS STRAIN AND USES THEREOF

Resumen de: WO2026062991A1

This novel nonpathogenic bacterial strain exhibiting a controlling effect on crown gall disease in plants and tomato canker disease is the Allorhizobium vitis A3 strain (accession number: NITE BP-041154).

Wine-Food Pairing System

Resumen de: US20260087076A1

A wine-food pairing system utilizes a computing device in electronic communication with a server having a presentation layer and a data layer. The presentation layer of the server is a wine-food pairing website and/or web application that utilizes a method of matching wine and food based on molecular gastronomy. The resulting system enables the convenient, cost-effective, and efficient matching of wine and food by average consumers and sophisticated businesses alike.

METHOD AND APPARATUS FOR BEVERAGE TRANSFER FROM SOURCE TO DESTINATION CONTAINER

Resumen de: EP4714897A2

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.

GLP -1 BOOSTER

Resumen de: WO2026057358A1

The invention relates to a composition containing i) a DPP-4 inhibitor selected from an extract of dandelion (Taraxacum officinale), an extract of white mulberry (Morus alba), an extract of bitter melon (Momordica charantia), a hydrolysate of yeast (Saccharomyces cerevisiae), an extract of garlic (Allium sativum), an extract of grape (Vitis vinifera), an extract of turmeric (Curcuma longa), an extract of horseradish tree (Moringa oleifera) and an extract of fenugreek (Trigonella foenum-graecum); and ii) a GLP-1 analogue selected from a hydrolysate from yeast (Saccharomyces cerevisiae), an extract of white mulberry (Morus alba), an extract of Yerba mate (Ilex paraguariensis), an extract of Arabica coffee (Coffea arabica), an extract of purslane (Portulaca oleracea), an extract of bitter melon (Momordica charantia), an extract of queen's crape myrtle (Lagertroemia speciosa), an extract of apple (Malus domestica), an extract of cinnamon (Cinnamomum verum) and an extract of fenugreek (Trigonella foenum-graecum); and iii) a GLP-1 secretion promoter selected from inulin, gum arabic, an extract of bitter melon (Momordica charantia), an extract of purslane (Portulaca oleracea), an extract of common barberry (Berberis vulgaris), an extract of arabica coffee (Coffea arabica), an extract of Dahurian angelica (Angelica dahurica), an extract of turmeric (Curcuma longa) and an extract of fenugreek (Trigonella foenum-graecum), wherein, from each group i)-iii), at least one ingredient is sel

A BEVERAGE

Resumen de: AU2024273981A1

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.

ENVIRONMENTALLY FRIENDLY METHOD OF SUPPLYING WINE AT A DISPENSING LOCATION, WINE DISPENSING SYSTEM AND CABINET

Resumen de: US20260077994A1

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.

SEPTUM-AND-BODKIN KIT FOR RESEALING A PARTIALLY DEPLETED BOTTLE OF WINE

Resumen de: US20260077988A1

A kit consisting of a septum and bodkin is provided for resealing liquid such as wine within a bottle having a neck and body. The septum, a resiliently deformable diaphragm, has an undeformed dimension substantially equal to an inner diameter of the body and is deformable to a dimension less than an inner diameter of the neck. The bodkin, an elongated rod, has a ramming end to deform and push the septum through the neck, and opposite the ramming end has a retrieving end to grasp and extrude the septum from the neck. Using the bodkin, the septum is placed against the surface of liquid and inner wall of the bottle to form an air-tight seal that can be broken using the bodkin or by rotating the bottle to a breakage angle. The septum can be extruded from the bottle using the retrieving end of the bodkin.

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.

DEVICE FOR RELEASING A CONTENT OF A CHAMPAGNE BOTTLE

Resumen de: WO2024231747A1

A champagne bottle (20) comprises a bottleneck (30) which ends at a distal outer end in a bottle opening (60) in which is placed a stopper (50) which seals a content of the bottle under pressure. The bottleneck (30) comprises under the bottle opening (60) a protruding edge (40). A device for releasing a content thereof comprises a slide block (2) which comprises at a front outer end a chamfered nose (3) and is intended and configured to strike against the edge of the bottleneck therewith. The slide block is provided with a handle (5) for thereby guiding the slide block along the bottleneck and moving it with the nose against the edge of the bottle.

PROCESS FOR CONVERTING POMACE DERIVED FROM WINERIES INTO A FOOD INGREDIENT AND PRODUCT

Resumen de: US20260068914A1

A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.

AERATING GLASS

Resumen de: WO2026050791A1

The present disclosure is directed to a glass wine drinking vessel. The vessel comprises a bowl for holding wine, and a flow disrupting formation extending inwardly from a wall of the bowl, wherein the flow disrupting formation is configured to disrupt flow of the wine, when the wine is swirled within the bowl. The flow disrupting formation may be asymmetrical, such that swirling the wine in a clockwise direction results in a different level of disruption compared to swirling in an anti-clockwise direction.

BOTTLE SECURITY CAP

Resumen de: WO2026051666A1

The disclosure provides a security cap for a bottle, in particular a bottled product such as a wine bottle or a perfume bottle. It comprises a housing and a locking assembly disposed within the housing. The housing is provided with a receiving cavity for receiving a bottle neck, the locking assembly comprises at least two pivotable catch arm members each provided at an end proximal to the receiving cavity with a protruding tooth portion and configured to respectively catch various sizes of bottle mouth annular protrusion or recess or the bottle neck that is received in the receiving cavity, via the protruding tooth portions, such that the security cap is in a locked position to resist removal of the bottle mouth received in the receiving cavity. When the security cap is in the locked position and no bottle neck is received, shortest straight-line distances from the protruding tooth portions to an opposite inner surface of the receiving cavity are different. With the above arrangement, the disclosure effectively expands the variation range of cap diameters and neck lengths applicable for locking. It makes it possible for a user to mount the security cap in the locked position with one hand.

Label Construction

Resumen de: AU2026201193A1

Abstract Label constructions exhibiting improved ice bucket performance, wet and/or dry opacity, delta opacity, show through, adhesive strength, and/or channelling / label movement are described herein. In some embodiments, the construction has a delta opacity of less than or equal to 10%. The label constructions described herein can be used on a variety of different substrate materials including glass and plastic. In some embodiments, the label constructions are used on glass, such as glass bottles, e.g., wine, beer, and spirits bottles. In some embodiments, the label constructions described herein are used on beverage bottles that are likely to be immersed in water, particularly cold water, for an extend period of time.

WINE BOTTLE COOLER AND ORGANIZER SYSTEM

Resumen de: US20260071811A1

The wine bottle cooling and organizer system is a modular set of interlocking spacers that securely hold and chill bottles within a cooler. Each spacer has a hollow interior for liquid cooling and interlocks to form a stable grid, preventing movement and breakage during transport.

METHOD FOR DEVATTING THE GRAPE HARVEST

Nº publicación: EP4707374A2 11/03/2026

Solicitante:

PRODUCTOS AGROVIN S A [ES]
Productos Agrovin S.A

Resumen de: EP4707374A2

The invention relates to a method for devatting the grape harvest and a means for devatting a grape harvest via the pressurised injection of air or other gases in a controlled manner into self-emptying wine making vats or similar, for the purpose of emptying the grape harvest once the maceration thereof has been completed, after the homogenisation of the mixture, transferring the liquid portion to another tank and the crushed grape pulp to the press, thereby obtaining a solid phase (pomace) as a waste product which can be used to produce associated products.