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HYBRID SYSTEM FOR PRODUCING ALCOHOLIC BEVERAGES UNDER CONSTANT PRESSURE

Resumen de: WO2025233297A1

A system for producing alcoholic beverages under constant pressure, in particular wine or beer, and a method for producing alcoholic beverages are provided. The system comprises a first container including a first chamber for storing raw materials and/or fermented materials; a second container including a second chamber for storing raw materials, alcoholic beverages and/or gases; wherein the first container and the second container are configured for fluid communication, in particular via an opening formed in the first container; and wherein the system, in particular the first container and the second container, is configured to continuously maintain a constant pressure, during chemical processes for producing the alcoholic beverages, in particular the chemical processes comprising maceration, fermentation, malolactic fermentation and/or aging. The present invention further provides for a method for producing alcoholic beverages under constant pressure.

HYBRID SYSTEM FOR PRODUCING ALCOHOLIC BEVERAGES UNDER CONSTANT PRESSURE

Resumen de: EP4647483A1

A system for producing alcoholic beverages under constant pressure, in particular wine or beer, and a method for producing alcoholic beverages are provided. The system comprises a first container including a first chamber for storing raw materials and/or fermented materials; a second container including a second chamber for storing raw materials, alcoholic beverages and/or gases; wherein the first container and the second container are configured for fluid communication, in particular via an opening formed in the first container; and wherein the system, in particular the first container and the second container, is configured to continuously maintain a constant pressure, during chemical processes for producing the alcoholic beverages, in particular the chemical processes comprising maceration, fermentation, malolactic fermentation and/or aging. The present invention further provides for a method for producing alcoholic beverages under constant pressure.

ROTARY WINE GLASS HAVING COOLING FUNCTION

Resumen de: WO2025228025A1

A rotary wine glass having a cooling function, comprising a base (1). A connecting rod (2) is rotatably connected to the top of the base (1); an electric generator (3) is mounted on the inner side of the bottom of the connecting rod (2); a motor shaft of the electric generator (3) is connected to the base (1); a control circuit board (4) electrically connected to the electric generator (3) is mounted on the top of the connecting rod (2); the control circuit board (4) is provided with an illuminating lamp bead (5) that emits light outwardly; an upper connecting seat (6) is connected to the top of the connecting rod (2); a plurality of light-transmissive holes (7) are formed in the outer side of the upper connecting seat (6); a semiconductor cooler (8) electrically connected to the control circuit board (4) is connected to the top of the upper connecting seat (6); and a glass body (9) is mounted on the top of the semiconductor cooler (8). The rotary wine glass has a simple structure, an automatic light-emitting function, an automatic cooling function and a tactile interaction feature, improves the taste of wine, achieves a good light decoration effect and a good visual atmosphere, provides the fun of tactile interaction when being rotated, meets the requirements of consumers pursuing high-quality enjoyment, and provides good consumer experience.

Method and apparatus for accelerating food oxidation rate

Resumen de: GB2640643A

A beverage aerator comprising a microprocessor and a millimetre wave (MMW, mmWave) radio wave antenna including a polarised antenna array, where the antenna is configured by the microprocessor to control oxygen vibration. Also included is a beverage aerator comprising a microprocessor, a millimeter wave radio wave antenna and a colour sensor, where the processor uses the output of the color sensor to monitor the aeration of the beverage and control the ouput of the antenna to optimise aeration and oxidation. The polarized antenna array may comprise switchable first and second antennae having orthogonal polarisations such that the first antanna is on for a first period of time and the second antenna for a second period of time. The microprocessor may control the MMW radio wave output, preferably the frequency and polarisation, in response to a colour sensor. A white light may be controlled by the microprocessor to illuminate the beverage. The apparatus may further comprise a control panel and display, where the microprocessor provides feedback on the aeration via the display and/or a user can interact with the microprocessor to initiate, monitor or adjust the aeration process. The device is preferably a wine aerator device.

ROTARY WINE GLASS WITH REFRIGERATION FUNCTION

Resumen de: EP4643718A1

The present invention discloses a rotary wine glass with a refrigeration function, comprising a base. The top of the base is rotationally connected with a connecting rod, the inner side of the bottom of the connecting rod is provided with a generator, the motor shaft of the generator is connected with the base, the top of the connecting rod is provided with a control circuit board electrically connected with the generator, the control circuit board is provided with a lamp bead emitting light outwards, the top of the connecting rod is connected with an upper connecting socket, the outer side of the upper connecting socket is provided with a plurality of light transmitting holes, the top of the upper connecting socket is connected with a semiconductor chilling plate electrically connected with the control circuit board, and the top of the semiconductor chilling plate is provided with a glass body. The present invention has simple structure, good lighting decoration effect and good visual atmosphere, has functions of automatic luminescence, automatic refrigeration and play, improves the taste of wine, and consumers have fun while spinning wine glasses, which satisfies the requirements of consumers who pursue high-quality enjoyment and provides good experience for consumers.

Method of aging beef using wine concentrate

Resumen de: KR20250155897A

와인 농축액을 이용한 소고기 숙성 방법은, 도축한 소고기를 진공 포장하고 온도 1 내지 3℃를 유지하면서 14 내지 28일 동안 습식 숙성하는 제1 숙성 단계와, 상기 제1 숙성 단계를 거친 후 진공 포장을 해체한 소고기를 온도 10 내지 16℃, 습도 70 내지 85%를 유지하고 공기를 순환하면서 4 내지 5일 동안 건식 숙성하는 제2 숙성 단계 및 상기 제2 숙성 단계를 거친 후 소고기의 표면에 와인 농축액을 도포하여 진공 포장하고 온도 1 내지 3℃를 유지하면서 1 내지 2일 동안 습식 숙성하는 제3 숙성 단계를 포함할 수 있다.

Method for making sweet red bean paste bread using malted rice and clear rice wine

Resumen de: KR20250155933A

본 발명은 쌀누룩과 청주를 이용한 통팥앙금빵의 제조방법에 관한 것으로, 보다 상세하게는 쌀누룩과 청주를 사용하여 발효를 증진시켜 소화에 도움을 주고, 지나치게 달지 않으며, 쌀누룩과 청주가 발효종의 역할을 대체하여 특유의 향미를 증진시킨 쌀누룩과 청주를 이용한 통팥앙금빵의 제조방법에 관한 것이다.

METHOD FOR MANUFACTURING RICE WINE WITH IMPROVED SHELF LIFE AND METHOD OF MANUFACTURING DISTILLED ALCOHOL USING THEREOF

Resumen de: KR20250155151A

개시되는 유통기한이 향상된 탁주의 제조방법은, 밑술에 덧술을 1단 담금하여 제조된 쌀즙과 홉을 첨가해 자비한 후 정제하여 제조된 최종 맥즙을 혼합하여 물료를 제조하는 혼합 단계; 및 물료를 발효시키되 홉을 드라이 호핑하여 탁주를 수득하는 발효단계(S2);를 포함할 수 있다.

METHOD FOR CHARACTERIZING WINES WITH EXCESS PRESSURE AND RELATED SYSTEM

Resumen de: WO2025224484A1

Method for characterizing wines with excess pressure and related system The present invention concerns a method for characterizing a wine with excess pressure, comprising the following steps: - preparing an environment with predetermined temperature, pressure and relative humidity; - pouring a wine with excess pressure to be characterized into a glass, in a predetermined amount and at a predetermined temperature; - waiting for a predetermined waiting time; - recording for a predetermined time the sounds emitted by the bubbles present in said wine, through a microphone positioned in the head area of said glass; - processing said audio recording obtained in the previous step; - obtaining frequency spectrum and sonogram. The present invention also concerns a system for characterizing or verifying a wine with excess pressure.

DEALCOHOLIZED WINE-FLAVORED COMPOSITION

Resumen de: WO2025224200A1

The present invention relates to a dealcoholized wine-flavored composition, characterised in that: - the alcohol content in said composition is less than 0.5 vol %, and preferably less than 0.1 vol %; - said composition comprises rectified concentrated grape must and gum arabic, as well as one or more natural flavoring agents selected exclusively from the concentrated flavors of juices or crude extracts of strawberry, lemon, jasmine and mixtures thereof, wherein - said wine is a rosé wine.

DEVICE FOR TRANSPORT, STORAGE AND DISPENSING FOR LARGE FORMAT BOTTLES OF WINE

Resumen de: WO2025224138A1

Device for transport, storage and dispensing for large format bottles of wine comprising a first parallelepiped-shaped structure (100), comprising side walls (7), and a second parallelepiped-shaped structure (200), comprising side walls (12), where the second parallelepiped-shaped structure (200) is located inside the first parallelepiped-shaped structure (100), such that the second parallelepiped-shaped structure (200) is rotatable with respect to the first parallelepiped- shaped structure (100) by means of metal rivets (16) that join the side walls (7) of the first parallelepiped-shaped structure (100) with the side walls (12) of the second parallelepiped- shaped structure (200).

PROCESS FOR PRODUCING A PROBIOTIC POWDER FROM BY-PRODUCTS OF WINE PRODUCTION

Resumen de: WO2025226168A1

The present invention relates to a process for producing a probiotic powder from grape marc, comprising the steps of: a) mixing 75-85% of grape marc and 15-25% of an inoculum, said inoculum consisting of Lactobacillus casei 431 and Bifidobacterium BB12; b) keeping the mixture from step a) under aseptic conditions for a time interval in the range of 24-168 hours; c) drying the mixture from step b) at a temperature in the range of 60-65°C until it reaches a constant weight; and d) grinding the dry mixture from step c). The invention pertains to the field of production of probiotic products.

BEVERAGE SEALING CAP

Resumen de: US2025333221A1

A beverage sealing cap that absorbs oxygen keeps a bottled beverage, such as a bottle of wine, fresh after opening and re-sealing. The beverage sealing cap is made with a thermoplastic elastomer stopper containing an oxygen absorber. When inserted into an opened beverage bottle, the stopper seals the bottle to prevent ingress of air, while the oxygen absorber removes the oxygen present in the air inside the bottle. As a result, the contents of the bottle are preserved in a fresh state, avoiding degradation of flavor and waste due to spoilage.

PORTABLE AND STACKABLE WINE RACK (Machine-translation by Google Translate, not legally binding)

Resumen de: ES1323771U

A portable and stackable wine rack, consisting of a wooden structure, characterized in that said structure is hexagonal with cylindrical compartments (4) for bottles of wine or other beverages that are stored horizontally. (Machine-translation by Google Translate, not legally binding)

MACHINING OR SUPPORTING MEMBER FOR A PORTABLE TOOL FOR AGRICULTURAL, VITICO, TREEING OR REARING ANIMAL BREEDING APPLICATIONS

Resumen de: EP4640383A1

L'invention concerne un organe d'usinage (4) ou de support (2) pour un outil portatif pour des applications agricoles, viticoles, arboricoles ou d'élevage d'animaux de rente, ledit organe étant réalisé au moins en partie en métal, et étant arrangé pour être déplacé afin de réaliser un usinage,dans lequelau moins une portion de l'organe d'usinage (4) ou de support (2) comprend un revêtement en alliage or-cobalt.Ce type de revêtement permet d'obtenir des bonnes propriétés tribologiques, notamment un effort réduit à la friction et une bonne anticorrosion. De plus, le nettoyage des organes d'usinage ou de support pour outils portatifs selon l'invention est facilité. Enfin, les organes d'usinage ou de support sont également biocompatibles, ce qui les rend particulièrement adaptés pour des applications d'élevage, par exemple pour des lames pour des cisailles à onglons pour moutons ou chèvres, par exemple. Le revêtement a de plus une bonne résistance à l'usure.

DEVICE FOR TRANSPORT, STORAGE AND DISPENSING LARGE FORMAT WINE BOTTLES (Machine-translation by Google Translate, not legally binding)

Resumen de: ES3040009A1

Device for transporting, storing and dispensing large-format wine bottles comprising a first parallelepiped-shaped structure (100), comprising side walls (7), and a second parallelepiped-shaped structure (200), comprising side walls (12), where the second parallelepiped-shaped structure (200) is located inside the first parallelepiped-shaped structure (100), such that the second parallelepiped-shaped structure (200) has the capacity to rotate with respect to the first parallelepiped-shaped structure (100) by means of metal rivets (16) that join the side walls (7) of the first parallelepiped-shaped structure (100) with the side walls (12) of the second parallelepiped-shaped structure (200). (Machine-translation by Google Translate, not legally binding)

METHOD FOR MANUFACTURING TOFU USING WINE AND TOFU PRODUCED THEREBY

Resumen de: WO2025220827A1

The method for manufacturing tofu using wine may include: a soaking step of washing and soaking soybeans; a grinding step of adding water to the soaked soybeans and grinding same; a soymilk preparation step of boiling the ground soybean mixture and filtering same to obtain soymilk; a heating step of heating a soymilk mixture to a temperature of 90 to 95°C, the soymilk mixture being obtained by mixing 15 to 25 parts by weight of wine concentrate with 100 parts by weight of the soymilk; and a molding step of adding a tofu coagulant to the soymilk mixture and pressing same to form tofu.

DEVICE FOR RAPID CARBONATION OF BEVERAGES

Resumen de: US2025325946A1

Carbonation is the process of dissolving carbon dioxide into beverages like beer, sparkling wine, and seltzer water. To speed up the carbonation process, a still liquid is atomized into droplets as it is added to a container pressurized with carbon dioxide. The gas in the container will adsorb into the droplets more quickly than for traditional carbonation methods because of the large surface area-to-volume ratio of the droplets. The carbonated droplets will collect as pooled liquid in the bottom of the container from which it is sent to a storage vessel carbonated to the desired level. The system and process allows for carbonation of liquid at a rate of several gallons per minute, which is a significant increase over current processes.

Preparation Method of Multidimensional Anti-Aging Nutrient

Resumen de: US2025325471A1

The present disclosure relates to the field of anti-aging technologies, and particularly to a preparation method of a multidimensional anti-aging nutrient. The multidimensional anti-aging nutrient includes anti-aging granules and a beauty nourishing oral liquid, wherein the anti-aging granules includes the raw materials: 10 g of Cistanche deserticola, 10 g of Morinda officinalis, 4 chrysanthemums, 10 g of Chinese wolfberry, ethanol, 10 g of lactose, 10 g of sucrose, 5 g of microcrystalline cellulose and 1 g of magnesium stearate; a process for preparing the anti-aging granules is as follows: step S1, soaking 10 g of Cistanche deserticola with yellow rice wine, then baking the soaked Cistanche deserticola, respectively smashing 10 g of Morinda officinalis without cores and 4 chrysanthemums without calyx to pass through a 20-mesh sieve, extracting the Cistanche deserticola with 60% ethanol, with a material-to-liquid ratio of 1:10, and then soaking for 30 min.

LOW-ALCOHOL FERMENTED BEVERAGES WITH WINE FLAVOR

Nº publicación: EP4633382A1 22/10/2025

Solicitante:

BRAIN BIOTECH AG [DE]
BRAIN Biotech AG

Resumen de: WO2024126448A1

Suggested is a low-alcoholic fermented beverage, obtainable or obtained by the following steps: (a) providing leaves from untreated grape vines; (b) subjecting the leaves from step (a) to a treatment with, water, grape juice, alcohol-free wine or mixtures thereof to obtain an infusion; (c) optionally removing the leaves and/or supplementing the infusion of step (b) with a source of a carbohydrate; (d) subjecting the infusion of step (b) or (c) to fermentation by adding a working amount of at least one micro-organism capable of inducing fermentation to obtain a fermentation product; (e) removing the liquid supernatant from the solid residue; and optionally (f) adding further aroma compounds and additives to said liquid of step (d), wherein fermentation is conducted under microaerobic or aerobic conditions.