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27
resultados
Última actualización
29/10/2026 [07:13:00]
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Resumen de: US20260293918A1
A method for treating seeded wine grapes comprises harvesting a cluster of seeded whole wine grapes having seeds and a pulp matrix from a vine such that the cluster is attached to a stem and the grapes are substantially free of cracked skin; optically sorting the cluster to select grapes of appropriate size and fullness; heating the cluster at a predetermined temperature for a predetermined time such that water is transmitted from an interior through a skin of the grapes, the pulp matrix, and the stem to at least partially dehydrate the cluster, thereby rendering the seeds into an edible condition; and curing the cluster by allowing the cluster to cool such that the skin is exposed to ambient air while the pulp matrix is not exposed to air, whereby dehydrated seeded whole wine grapes are obtained.
Resumen de: US20260293909A1
The invention provides compositions comprising Achromobacter vitis and methods of using such compositions for preventing and/or treating infections of a plant with a Xylella sp, e.g., Xylella fastidiosa.
Resumen de: WO2026199991A1
Disclosed are an anti-aging cosmetic, a grape wine pomace oil, and a preparation method therefor. The anti-aging cosmetic comprises grape wine pomace oil. The characteristic components of the grape wine pomace oil comprise: oleanolic acid, α-guaiene, β-tocotrienol, β-sitosterol, campesterol, soyasapogenol E, ganoderic acid F, ganoderiol I, and D-erythro-dihydrosphingosine. The grape wine pomace oil has a total phenol content of ≥ 1 mg/g, a total sterol content of ≥ 26 mg/g, and a total flavonoid content of ≥ 1 mg/g. The grape wine pomace oil is obtained by extraction from grape wine pomace. The grape wine pomace is composed of grape skins, grape stems, and grape seeds.
Resumen de: NL4002551A
A Chinese medicinal composition for reducing swelling, relieving pain, relaxing tendons, and activating blood circulation, and a preparation method thereof are provided. The Chinese medicinal composition includes the following components: wine-processed Dahuang (Rhei Radix et Rhizama), Honghua (Carthami Flos), Tougucao (Speranskiae Herba), Huangbai (Phellodendri Chinensis Cortex), Baizhi (Angelicae Dahuricae Radix), Feilongzhangxue (Taddaliae Asiaticae Radix), Zhumagen (Boehmeriae Radix), Maodongqing (Ilicis Pubescentis Radix), Caowu (Aconiti Radix), Chuanwu (Acaniti Radix), Chuanshanlong (Diascareae Nipponicae Rhizoma), and Chuanniuxi (Cyathulae Radix). The preparation method includes steps of raw material pretreatment, pulverization and sieving, uniform mixing, and then preparing into pharmaceutically acceptable dosage forms such as powders, ointments, tinctures, capsules, or tablets. Clinical trials demonstrate that the composition can achieve a total effective rate of up to 96.7%, and exhibits rapid onset of action and definite efficacy for conditions such as traumatic injuries, blood stasis swelling pain, strain of sinews and bones, and arthralgia with pain.
Resumen de: US20260297477A1
This disclosure relates to methods and systems for treating wines and spirits using electromagnetic induction. A method includes energizing a conduction ring to generate electromagnetic signals between about 50 kHz and 300 kHz and applying the signals such that the wine, spirit, or its vessel forms at least part of a secondary coil. The treatment improves organoleptic properties and/or inhibits microbial proliferation and may enhance heat treatment and aging acceleration. The electromagnetic signals may induce electric fields of about 1-5,000 V/cm and power levels of about 1-2,000 W, applied for about 1 second to 24 hours at various production stages from pre-fermentation to bottling. A corresponding system includes a conduction ring, an electrical signal source configured to energize the ring, and a secondary coil at least partially defined by the wine, spirit, or its vessel, and may include conductors, flexible magnetic transducers, and wireless drive circuitry.
Resumen de: WO2026202757A1
This disclosure relates to electrochemical monitoring of sulfite concentration within a vessel, such as a wine barrel, using a barrel-insertable probe that performs sequential cyclic voltammetry and detects sulfite dosing events according to a derivative of a difference between voltammograms acquired at different times. The disclosed sulfite monitoring system integrates sequential cyclic voltammetry, differential processing, derivative -based dynamic oxidation region detection, and binary classification to detect sulfite concentration variation events. Upon detection of a sulfite variation event, a calibration parameter is adaptively updated in a closed-loop configuration to improve robustness against matrix drift and peak shifting.
Resumen de: WO2026201608A1
Disclosed herein is a method of reducing the ethanol content of an alcoholic beverage (2), preferably wine. The method allows reducing the ethanol content without negatively affecting the organoleptic properties of the beverages (including in particular flavor). The method comprises providing the alcoholic beverage (2) or a fraction thereof as processing input (3) and supplying the processing input (3) to a holding tank (4). The method further comprises performing one or more osmosis cycles. The method further comprises providing a beverage product (10) from a beverage intermediate. Further disclosed herein are a beverage product produced by the method described herein, an assembly for reducing the ethanol content of an alcoholic beverage, and a use of the assembly (1) for reducing the ethanol content of an alcoholic beverage (2). Further disclosed are a computer program product and a non-transitory memory.
Resumen de: US20260299150A1
0000 A sensorized vineyard pole for supporting a row in an espalier type vineyard, in particular on a slope, is configured to detect surface landslide phenomena. The pole has a structural body which supports a detection device with an electronic assembly. The electronic assembly includes at least one inclination and/or movement sensor suitable for detecting the inclination and/or movement of the pole, an electronic controller 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 and a transmitter which is connected to the electronic controller and provided to transmit the event signal which is emitted by the electronic controller.
Resumen de: US20260296749A1
0000 A wine-bottle accessory holder is used to hold an accessory adjacent to the neck of a wine bottle, wherein the accessory is preferably a bottle cork. The wine-bottle accessory includes a holder body, which is the structural body of the wine-bottle accessory holder. The holder body includes a neck sleeve and an accessory pocket. The neck sleeve is fitted around the neck of a wine bottle. The accessory pocket receives and stores the cork for a wine bottle, which prevents losing the cork.
Resumen de: KR20260143327A
본 발명은 포도(V. vinifera) 뿌리 추출물 또는 이의 분획물을 유효성분으로 포함하는 신경염증성 질환, 기억력 장애 또는 인지기능 장애의 예방, 개선 또는 치료용 조성물에 관한 것이다. 본 발명에서는 포도(V. vinifera) 뿌리 추출물 또는 이의 분획물이 지질다당류(lipopolysaccharide: LPS)에 의하여 활성화된 미세아교세포에서 유발된 염증을 효과적으로 억제하는 것을 확인하였을 뿐만 아니라, 지질다당류(lipopolysaccharide: LPS)로 유발된 신경염증 모델에서 항신경염증 효과와 기억력 및 인지기능 개선 효과를 나타내는 것을 확인하였다. 따라서, 본 발명에 따른 조성물은 신경염증성 질환, 기억력 장애 또는 인지기능 장애의 예방, 개선 또는 치료용 조성물로 유용하게 활용될 수 있다.
Resumen de: US20260297479A1
A vinegar with a natural sweetener, obtained from a mixture of wine vinegar and natural Stevia rebaudiana Bertoni leaves in a proportion between 20 and 30 g/L, resulting in a complex matrix containing chlorophyll, phenolic compounds, flavonoids, minerals and fibres. The product exhibits a characteristic physicochemical profile with energy values of ≥81.4 KJ/100 mL, acetic acid ≥0.26 g/L, alcohol content ≥2% vol, and acidity≤8.15%, together with an organoleptic profile balanced in acidity, sweetness and bitterness. A method for obtaining the product based on maturing the mixture in oak barrels under controlled temperature (20-40° C.), during which a bacterial film (“mother of vinegar”) is formed, until a cured vinegar with a stable organoleptic profile is obtained. During successive refilling operations, Stevia rebaudiana Bertoni leaves or a concentrate obtained by intensive maceration are added again, in order to maintain the flavour intensity and stability of the final product.
Nº publicación: US20260298871A1 01/10/2026
Solicitante:
WATGRID LDA [PT]
Watgrid, Lda.
Resumen de: US20260298871A1
This disclosure relates to electrochemical monitoring of sulfite concentration within a vessel, such as a wine barrel, using a barrel-insertable probe that performs sequential cyclic voltammetry and detects sulfite dosing events according to a derivative of a difference between voltammograms acquired at different times. The disclosed sulfite monitoring system integrates sequential cyclic voltammetry, differential processing, derivative-based dynamic oxidation region detection, and binary classification to detect sulfite concentration variation events. Upon detection of a sulfite variation event, a calibration parameter is adaptively updated in a closed-loop configuration to improve robustness against matrix drift and peak shifting.
BOPI
Sede Electrónica
