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CONSTANT TEMPERATURE WINE CABINET

Resumen de: US2025072600A1

A refrigeration unit includes a compressor, an evaporator, a fan, and an air duct component, utilizing the evaporator for cooling and the fan to deliver cold air formed by heat exchange with the evaporator into compartments for cooling; a heating unit for transferring heat generated by the heating unit into the compartments for heating; a temperature sensor unit for detecting the actual temperature inside the compartments and the external environment temperature; and a control mainboard that selects cooling or heating based on the actual temperature within the compartments. When the control mainboard selects cooling by the refrigeration unit, the control mainboard obtains the actual environmental temperature, derives a corresponding correcting temperature difference according to the actual environmental temperature, and corrects the switch-on and switch-off temperatures of the compressor based on the corrected temperature difference; the compressor operates according to the switch-on and switch-off temperatures corrected by the corrected temperature difference.

LOW-BRIX WINE-FLAVOURED BEVERAGE

Resumen de: US2025066701A1

The present invention addresses the issue of increasing the wine-like drinking satisfaction of a non-alcoholic or low-alcohol, low-Brix, wine-flavoured beverage. The amount of sodium included therein is set to a specific range. The alcohol content therein is set to a specific range. The Brix value is set to a specific range.

GRAPE WINE OR FRUIT WINE FERMENTATION NUTRITIONAL AGENT AND USE THEREOF

Resumen de: WO2025039819A1

A grape wine or fruit wine fermentation nutritional agent and a use thereof. The grape wine or fruit wine fermentation nutritional agent comprises the following components in percentage by weight: 85-99% of a glutathione-containing yeast product, and 1-15% of cellulose and/or a cellulose derivative. By means of the synergistic effect of a yeast product and a cellulose substance, the content of solids in grape juice is ameliorated, and a carrier is provided for uniform distribution of yeast, and the fermentation nutritional agent can also reduce harm of harmful substances generated in the fermentation process, thus improving the fermentation environment, and enhancing the fermentation effect.

COMPOSITION AND METHOD OF IMPROVING COGNITION

Resumen de: US2025064880A1

The invention provides a composition comprising disintegrated whole bilberry (Vaccinium myrtillus) berries and disintegrated whole lingonberry (Vaccinium vitis-idaca) berries, wherein the bilberry berries and lingonberry berries are disintegrated by homogenization. A method of manufacturing the composition, as well as a method of amelioration of a cognitive function, such as cognition, memory, and working memory, in a healthy human subject, are also provided. It is suggested that figure IA is published with the abstract

A PROTECTIVE SLEEVE FOR A CONTAINER

Resumen de: WO2025037198A1

Protective sleeves for protecting containers such as wine, spirit or champagne bottles are described. The sleeves are formed from a quantity of a composite material primarily composed of cork; and the protective sleeves are shaped to fit around a container to protect it from breakage.

SINGLE-SERVE BEVERAGE CUP

Resumen de: US2025057344A1

A single serve beverage cup, including for wine, is disclosed having a base, a bowl, a seal and a cover. The cup may include a means for filling the bowl from the underside of the base.

WINE-FLAVORED BEVERAGE

Resumen de: WO2025033317A1

The present invention addresses the problem of providing a wine-flavored beverage that has the authentic flavor of a high-class wine which has been aged for a long period of time.　The wine-flavored beverage includes at least one compound selected from the group consisting of phellandrenes, α-pinene, and β-pinene.

WINE-FLAVOURED BEVERAGE

Resumen de: US2025051700A1

An object of the present invention is to provide a non-alcoholic or low-alcoholic wine flavor beverage having enhanced wine-like full body. The sodium content of the beverage is adjusted so as to be within a certain range.

METHOD FOR MANUFACTURING MACKEREL RETORT FOOD AND MACKEREL RETORT FOOD MANUFACTURED THEREBY

Resumen de: WO2025033592A1

The present invention provides to a method for manufacturing mackerel retort food, the method comprising: a mackerel preparation step in which the head and internal organs of a mackerel are removed and washed; a sauce preparation step in which a soy sauce including soybean sauce, starch syrup, cooking wine, garlic, pepper and MSG are mixed with an oil sauce including olive oil, onion, green onion, garlic, pepper and green pepper to produce a soy-sauce oil sauce; and a retort sterilization step in which the mackerel and the soy-sauce oil sauce are put into a retort container and sterilized in a temperature range of 120 to 125°C for 20 to 40 minutes.

DEVICE FOR REFILLING A FINAL CONTAINER WITH WINE OR SPIRIT, REFILLING ASSEMBLY COMPRISING SUCH A DEVICE AND METHOD FOR IMPLEMENTING THE REFILL

Nº publicación: EP4504644A1 12/02/2025

Solicitante:

SOC JAS HENNESSY ET COMPAGNIE [FR]
Societe Jas Hennessy et Compagnie

Resumen de: WO2023194691A1

The invention relates to a device (10) for refilling a final container (48) with at least one wine or spirit, the device comprising a hollow body (12) forming a reservoir (13) and, in the vicinity of a first end of the hollow body (12), separate first and second openings (37, 39) in fluid communication with the reservoir (13). The first opening (39) is in fluid communication with the reservoir (13) via a tube (40) that extends through the reservoir (13).