VITICULTURA Y ENOLOGÍA

VolverVolver

Resultados 6 resultados LastUpdate Última actualización 17/01/2021 [16:57:00] pdf PDF xls XLS

Solicitudes publicadas en los últimos 30 días / Applications published in the last 30 days



1   por página


METHODS FOR PREPARING HIGH COLOR CONCENTRATE WINE

NºPublicación: US2020407667A1 31/12/2020

Solicitante:

DELICATO VINEYARDS [US]

WO_2020263831_A1

Resumen de: US2020407667A1

The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.

traducir

RETAINING MEMBER AND INSULATING VESSEL INCORPORATING SAME

NºPublicación: US2020407151A1 31/12/2020

Solicitante:

VINGLACE LLC [US]

Resumen de: US2020407151A1

A retaining member for use with a vacuum-insulated vessel is described. The retaining member may include a body and a deformable member. The deformable member may have a first layer and a second layer extending from the first layer to a resilient end of the second layer. The resilient end of the second layer may define an opening of the second layer and the opening of the second layer may be aligned with a first aperture of the body and a second aperture of the body, to receive and securely hold a bottle such as a wine bottle within the opening, the first aperture, and the second aperture. The second layer may be resiliently flexible between a first position and a second position of a peripheral edge of the resilient end, to receive and retain bottles having various sizes.

traducir

MOSCATO WINE REPLICAS PRODUCED FROM INDIVIDUAL COMPONENTS

NºPublicación: EP3755787A1 30/12/2020

Solicitante:

AVA FOOD LABS INC [US]

Resumen de: WO2019165321A1

Materials and methods for producing Moscato wine replicas from individual components are provided herein.

traducir

COMPOSITION FOR PROVIDING SPARKLING LIQUOR-FLAVORED BEVERAGE

NºPublicación: WO2020262487A1 30/12/2020

Solicitante:

SAKAMOTO KENJI [JP]
OSADA TADACHIYO [JP]

Resumen de: WO2020262487A1

The present disclosure provides a composition for providing an alcoholic beverage-flavored beverage. In one embodiment, the composition is a powder composition. In one embodiment, the composition is a dry composition. In one embodiment, the composition is a dry powder composition. In one embodiment, the composition provides a beer-flavored beverage. In one embodiment, the composition provides a highball-flavored beverage. In one embodiment, the composition provides a champagne-flavored beverage. In one embodiment, the composition is combined with carbonated water to prepare a beverage.

traducir

METHODS FOR PREPARING HIGH COLOR CONCENTRATE WINE

NºPublicación: WO2020263831A1 30/12/2020

Solicitante:

DELICATO VINEYARDS [US]

US_2020407667_A1

Resumen de: WO2020263831A1

The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.

traducir

WINE STOPPER CAPABLE OF BEING VACUUMIZED

Nº publicación: WO2020252747A1 24/12/2020

Solicitante:

LIU DANPING [CN]

Resumen de: WO2020252747A1

Provided is a wine stopper capable of being vacuumized, the wine stopper comprising a base (1) capable of covering an outer side of a wine bottle, and a shell (2) enclosing a cavity (3) with the base. A boss (12) capable of being clamped in a bottle opening is arranged on one side, away from the shell (2), of the base (1). The wine stopper further comprises a power source arranged in the cavity (3) and a vacuum pump (31) capable of creating a vacuum in the wine bottle, a through hole (122) capable of communicating the vacuum pump (31) with the interior of the bottle is provided in the boss (12), a measurement assembly (34) capable of measuring a vacuum degree of the interior of the wine bottle is arranged in the cavity (3), and the measurement assembly (34) is electrically connected with the vacuum pump (31). According to the wine stopper, the vacuum pump is arranged in the cavity enclosed by the base and the shell, air in the wine bottle can be pumped out by means of the vacuum pump so as to guarantee the vacuum degree in the wine bottle, the vacuum degree in the wine bottle can be measured by means of the measurement assembly so as to control the vacuum pump to work or not work, convenience is achieved, and the quality of red wine in the wine bottle can always be guaranteed.

traducir

1 por página

punteroimgVolver