Viticultura e Enoloxía

WINGED WATER TANK

Resumen de: WO2025170555A1

The invention, a winged water tank (1), is characterized by the following features: It can be used in any area where water is needed and can be made in various sizes according to need, with different uses in different fields. The winged water tank (1) is particularly designed for use in forests to fight fires, in agricultural areas such as vineyards, gardens, and fields to combat drought, in factory yards in industries with a high need for water, and in arid regions like Africa and the Middle East where access to drinking and utility water is difficult, to collect and use rainwater to ensure necessary hygiene and cleanliness wherever water is needed. The entire water tank (1) is made of concrete and is buried in the ground to prevent the water from freezing in cold weather. Rainwater is collected on the roof (3) through water collection wings (4) built on all four sides of the roof (3), sloped towards the roof (3). The water collected on the roof (3) is directed into the tank (1) through a sufficient number of grated water descent holes (6) located on the roof (3). Once the tank (1) is full and reaches the overflow point, the excess water is discharged through water outlet holes (7) on the right and left sides of the body (2), which is built 3 meters above ground level to protect the tank (1) from external interventions. The excess water is then transported through PVC plastic pipes (9) with grates (10) at their ends to a channel (8) constructed outside the tank (1). The chan

METHOD FOR BREWING CHRYSANTHEMUM WINE

Resumen de: WO2025166861A1

A method for brewing a chrysanthemum wine, wherein the raw materials of the Chrysanthemum wine comprise sorghum stalks, wheat, purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder. The preparation of the chrysanthemum wine comprises two steps: firstly, using sorghum stalk ash and wheat flour to prepare a Jiuqu, and then fermenting purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder together with the Jiuqu to prepare chrysanthemum wine.

RAPID METHOD OF PRODUCING ALCOHOL-FREE, NON-ALCOHOLIC AND ALCOHOLIC BEER

Resumen de: US2025257297A1

A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may be fortified with alcohol or rapidly fully fermented to create alcoholic malt beverages with greater than 0.49% alcohol by volume. The beverage may also be fortified with substances such as cannabis, terpenes, cannabinoids, cannabidiols (CBDs), synthetic cannabinoids, mushrooms or peyote to change the psychoactive or physiological properties. Kombucha, hard seltzer, wine or spirits can also be produced using this method in a rapid time frame.

CORE MICROBIOME OF CHINESE FERMENTATION STARTER, CONSTRUCTION METHOD THEREFOR, AND USE THEREOF

Resumen de: WO2025161291A1

Provided are a core microbiome of a Chinese fermentation starter, a construction method therefor, and a use thereof, relating to the field of microorganisms of traditional brewed food. According to the provided construction method for the core microbiome, from the perspectives of taxonomy and functions, the composition of the core microbiome of a yellow rice wine fermentation starter is comprehensively defined on the system level, and a core microbiome for producing an artificially fermented Chinese fermentation starter is constructed on the basis of the composition; and the core microbiome is used for preparation of the artificially fermented Chinese fermentation starter, and is used for production of traditional fermented food, such that the problem of unstable batch-to-batch quality control of the fermented food caused by the traditional Chinese fermentation starter can be effectively solved, and the core microbiome has important significance for realizing controllable production of the fermented food.

Prophylactic and Therapeutic Agents for Upper Respiratory Tract Infections Caused by Influenza and Other Enveloped Viruses

Resumen de: US2025248933A1

The present invention is a novel approach to treating, and even preventing, upper respiratory infections its related symptoms caused by influenza or other lipid-enveloped viruses infiltration and infection in vivo, comprising administering as a gargling agent one or more of clove (plant parts or oil), black tea (with or without caffeine), at least one fatty acid and/or its mono- or di-glyceride form, such as without limitation, coconut water (milk, cream, oil, etc.), caprylic acid, lauric acid (and glycerol monolaurate), monolaurin, myristic acid, oleic acid, palmitoleic acid, or stearic acid, citron, lemon, lime, plant acids (citric acid, etc.), food grade acids (acetic, lactic, malic, oxalic, benzoic, quinic, tannic, and others and/or their sodium salts), vinegar (apple cider, white, balsamic, red wine, wine, etc.), garlic, gangmei root, Sambucus nigra (elderberry), Pelargonium sidoides and or any extract thereof (African geranium), cranberry or pomegranate juice, zinc, saponified lipid (soap), non-toxic detergent, or vitamin C.

REHMANNIA AND LYCIUM ROOT BARK DECOCTION WATER EXTRACT SOLUTION, REHMANNIA AND LYCIUM ROOT BARK DECOCTION WATER EXTRACT PASTE, REHMANNIA AND LYCIUM ROOT BARK DECOCTION PREPARATION AND PREPARATION METHOD THEREFOR, AND QUALITY CONTROL STANDARD FOR REHMANNIA AND LYCIUM ROOT BARK DECOCTION PREPARATION

Resumen de: EP4595968A1

Provided are a rehmannia and lycium root bark decoction water extract solution, a rehmannia and lycium root bark decoction water extract paste, a rehmannia and lycium root bark decoction preparation and a preparation method therefor, and a detection method for a rehmannia and lycium root bark decoction preparation. Active pharmaceutical ingredients of the rehmannia and lycium root bark decoction are rehmannia stir-baked with wine, radix scrophulariae, radix paeoniae alba stir-baked with wine, radix ophiopogonis, lycium root bark, and donkey-hide gelatin. According to the preparation method, a concentration approach in which extract solutions obtained from three extractions are concentrated separately is used, such that the concentration time of paeoniflorin at a low concentration and the absolute heating concentration time of a herb solution are shortened, thereby solving the problem of degradation of the active ingredient paeoniflorin in the rehmannia and lycium root bark decoction. The concentration after extraction is carried out at a relatively low temperature and in vacuum, such that protection and retention of the ingredients are facilitated, avoiding the degradation of ingredients such as paeoniflorin caused by a high temperature.

WINE PLATFORM SYSTEM AND MANAGEMENT METHOD

Resumen de: KR20250115550A

시스템은 소비자 단말 또는 생산자 단말 중 어느 하나를 포함하는 사용자 단말, 메모리 및 프로세서를 포함할 수 있다. 프로세서는, 상기 메모리 상에 저장된 인스트럭션들이 실행됨에 기반하여 특정 사용자 단말로부터 특정 와인(wine) 및 와인의 오픈(open) 시간에 대한 정보를 수신하고, 와인의 오픈 시간을 기준으로 지정된 시간마다 와인의 맛과 향을 평가하고 기록할 수 있는 인디케이터와 알림을 제공하며, 다른 사용자 단말들에서 특정 와인에 대해 남긴 평가 데이터를 상기 특정 사용자 단말로 제공하며, 인디케이터를 이용하여 특정 와인에 대한 상기 특정 사용자 단말의 평가를 수신하거나 또는 다른 사용자 단말들의 평가 데이터를 이용하여 특정 와인에 대한 상기 사용자 단말의 평가를 수신할 수 있다.

LOW-ALCOHOLIC BEVERAGE

Resumen de: WO2025157361A1

The present invention relates to a process of producing a low- or non-alcoholic beverage, in particular a fermented, non-alcoholic beverage which is a wine analogue.

NON-ALCOHOLIC BEVERAGE

Resumen de: WO2025157360A1

The present invention relates to a process of producing a non-alcoholic beverage, in particular a fermented, non-alcoholic beverage which is a wine analogue.

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

Resumen de: US2025244159A1

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.

Preparation for Sparkling Rice Wine

Resumen de: KR20250113669A

본 발명은 쌀가루만 사용한 반죽을 숙성시켜 쌀누룩을 제조하는 단계, 과일과 설탕 및 물을 40 ~ 60브릭스가 되도록 혼합하고 10 ~ 15℃의 온도로 1년 이상 숙성하여 과일청을 제조하는 단계, 상기 쌀누룩과 밥, 물을 혼합하고, 상온에서 5 ~ 10일 동안 숙성하여 1차 발효액을 제조하는 단계, 상기 1차 발효액에 상기 과일청 및 물을 혼합하여 도수 2 ~ 4의 범위, 당도는 3 ~ 10 브릭스 내외의 혼합물 제조하는 단계, 및 상기 혼합물을 25 ~ 30℃의 상온에서 10 ~ 24 시간 동안 1차 숙성한 후 숙성된 혼합물을 1 ~ 10℃의 냉장 상태로 5 ~ 10일 동안 2차 숙성하는 단계를 포함하는 발포성 라이스 와인 제조방법을 제공한다.

Rice wine manufacturing using yuja

Resumen de: KR20250113265A

본 발명은 유자를 이용한 청주 제조에 관한 것으로, 유자 투입법3에 의하여 청주에 가수할 때 유자쥬스(과즙)을 넣어 함으로써 수입 관세, 주세 등으로 인해 높게 책정된 가격과 보관성을 위해 살균을 한 살균주라는 문제점을 해소하도록 한 것이다. 즉, 본 발명은, 유자사케에 있어서 청주에 가수할 때 유자쥬스(과즙)을 넣어 술에 유자의 맛을 입히게한 유자 투입법3, 효모의 증식시켜 백국을 활용하여 젖산 생성을 억제하고 효모활성화 및 확대배양한 밑술 만들기, 알코올 발효하여 알코올 생성 및 황국을 활용하여 술의 향을 입힘한 1차 덧술, 알코올 발효하여 안정적인 발효를 위힌 2차 담금한 2차덧술, 술을 걸러서 여과하여 맑은 술에 물을 섞어 마시기 좋은 도수로 맞추게한 여과, 저온숙성 술의 안정화 및 맛들이기한 숙성, 술을 병에 담아 유통 및 판매를 위한 포장한 병입, 덧술할 밥을 지을 때 유자껍질(말린 것)을 섞어 술에 유자의 맛을 입히게한 유자 투입법1, 청주를 만든 후 유자청을 넣어 저온숙성 후 병입하여 술에 유자의 맛을 입히게한 유자 투입법2을 포함하는 것을 특징으로 한다. 따라서, 본 발명은 유자 투입법3에 의하여 청주에 가수할 때 유자쥬스(과즙)을 넣어 하여, 수입 관세, 주세 등으로 인해 높게 책정된 가격

NON-ALCOHOLIC WINE BEVERAGE INCLUDING PREDETERMINED RATIOS OF NITROGEN AND CARBON DIOXIDE

Resumen de: US2025234905A1

A non-alcoholic wine beverage. The non-alcoholic wine beverage includes a dealcoholized wine base of a desired wine varietal. Other ingredients, such as sugars, fruit juices, acids, antioxidants, and other flavorings also may be added. The resulting beverage is then carbonated using a combination of carbonation gases comprising a predetermined ratio of nitrogen and carbon dioxide, depending on the varietal, to create a mouthfeel, taste, and finish that replicates traditional alcoholic wines.

ELECTRONIC WINE DECANTER

Resumen de: WO2025152461A1

An electronic wine decanter, comprising a housing, a control circuit board (40), a display member, a wine pump (30), a bottle stopper sleeve (20), a dual-pipe connecting member (24), and a wine pumping pipe (25), wherein a wine guide pipe (11) is provided in the housing; a bent portion (61) is provided at the top of the housing; a liquid output channel is provided in the bent portion (61), and a wine outlet nozzle (62) is provided at the tail end of the bent portion; a wine inlet (32) of the wine pump (30) is connected to a liquid path between a first connecting pipe (80) and the wine guide pipe (11), and a wine outlet (31) is connected to a second connecting pipe (71); a temperature probe (81) is installed in the first or second connecting pipe; the dual-pipe connecting member (24) comprises an annular body and a through pipe (240) at the center of the annular body, the upper end of the through pipe (240) is connected to the wine guide pipe (11), and the lower end of the through pipe (240) is connected to the wine pumping pipe (25); the wine pumping pipe (25), the through pipe (240) of the dual-pipe connecting member (24), the wine guide pipe (11), the wine pump (30), and the liquid output channel are sequentially connected by means of a liquid path to form a wine distribution pipe; when the wine pump (30) works, external air is suctioned into the through pipe (240) of the dual-pipe connecting member (24) through the bottle stopper sleeve (20) and is mixed with wine for deca

A COMPUTATIONAL METHOD FOR CLASSIFYING A NATURAL CORK STOPPER

Nº publicación: WO2025153864A1 24/07/2025

Solicitante:

CORK SUPPLY PORTUGAL S A [PT]
CORK SUPPLY PORTUGAL, S.A

Resumen de: WO2025153864A1

The present disclosure relates to the non-invasive and non-destructive testing of natural cork stoppers, for the classification of natural cork stoppers suitable to be provided in bottles such as wine bottles. It includes a computational method (100) for classifying a natural cork stopper comprising obtaining electromagnetic information of the natural cork stopper, the electromagnetic information being obtained from a non-destructive testing imaging technique performed on the natural cork stopper (101), obtaining one or more features of the natural cork stopper from the electromagnetic information (102), accessing a database correlating electromagnetic information features of natural cork stoppers with corresponding oxygen transmission rates (103), and comparing the obtained one or more features with the electromagnetic information features of the database (104) and therefrom classifying the natural cork stopper (105).