Alerta

LEVEL AND/OR DENSITY SENSOR DEVICE FOR LIQUID RECEPTACLES

Resumen de: AU2026205489A1

The present disclosure is related to a level and/or density sensor for vessels suitable for storing liquids, in particular barrels or vats, more in particular barrels or vats for storing or producing wine. The hydrostatic pressure differential sensor for measuring volume and/or density disclosed herein comprises a main body; a tube for diving into the liquid; a hydrostatic pressure differential sensor; an air injector for injecting air into said tube; wherein the tube is coupled to the main body; wherein the hydrostatic pressure differential sensor has two inlets, a first inlet airtight connected to the upper top of said tube, configured so that the tube maintains air present in the interior thereof when dived into the liquid, and a second inlet for communicating with the interior of the vessel. Fig. 7 for publication vessel. ul u l v e s s e l o + h h t , = + p x g x h = + p x g x h i g i g ul a n = + + p x g x h i g i g u l

Method for Converting Alcoholic Lees into High-Quality Consumable Products with Enhanced Flavor and Health Benefits

Resumen de: US20260218095A1

0000 The invention provides a method for converting alcoholic lees, a byproduct of winemaking, brewing, and distillation processes, into high-quality consumable products. The process involves collecting lees from sources such as wine, beer, whisky, brandy, and bourbon production, followed by purification through filtration, centrifugation, and washing. The lees may be optionally augmented with post-fermented or pre-fermented materials, as well as oak-derived compounds or tannins, to enhance nutritional content and flavor complexity. The purified lees are then dried using spray drying or freeze drying methods, ground into a fine powder, and optionally blended with tea leaves, herbs, or natural flavorings to create customizable products. The final product is packaged in food-grade, moisture-resistant materials and can be used for brewing beverages, culinary applications, or as a functional food ingredient. This method promotes sustainability by repurposing waste materials, offers health benefits through its bioactive compounds, and provides distinctive flavor profiles influenced by fermentation and barrel aging processes.

SHOCK PROTECTIVE PACKAGING FOR OBJECTS

Resumen de: EP4782354A1

0001 This invention consists of high impact protection packaging for objects, fragile or not, for a unit and its product groupings (2, 3, 4, 5, 8, 11, 14...) which by its folding characteristics of the packaging material (mainly, but not limited to, cardboard) reduces impacts in case of shocks. 0002 Customized calculations will be the main application, although standardization by product type is possible by the calculation method, which takes into account; height, width and length of the object; space without direct contact of the object with the carton; weight and/or mass of the unit object; thickness of the packaging material; number of product units in each carton; some manual measurements. In the case of cylindrical bottles, width and length shall be the same size. 0003 Thermal insulation elements can be placed in the gaps generated by the folds. 0004 RFID and/or NFC technology can be implemented to monitor temperature, humidity, degree of impact and location during the transport path in the logistics chain. 0005 QR marking is used to guarantee authenticity and fight against fraud or unauthorized copying of the invention. The ways of realization are infinite, because by entering in the calculation tables the mentioned parameters, all possible measurements are generated One way of realization is found in the Description of this invention, which also serves as an application for the drawings presented. 0006 This invention may revolutionize the packaging of

PORCINE SAPOVIRUS ISOLATES AND IMMUNOGENIC COMPOSITIONS THEREFROM

Resumen de: CN121866068A

The present disclosure relates to novel swine Sarbovirus (SaV) isolates, including SaVs continuously propagating in cell culture, all of which are useful in the preparation of immunogenic compositions and vaccines for the treatment and prevention of diseases in swine.

A COMPUTATIONAL METHOD FOR CLASSIFYING A NATURAL CORK STOPPER

Resumen de: AU2024420788A1

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).

Cannabis Wine: Revolutionizing Fermentation with a Verified Process

Resumen de: US20260209658A1

0000 The invention provides a novel method for producing cannabis wine by fermenting the entire cannabis plant without the use of fruits or post-fermentation infusions. The process involves cleaning and decarboxylating the cannabis plant to activate cannabinoids, combining the prepared material with water and sugars, and fermenting under controlled conditions using yeast strains capable of surviving in cannabinoid-rich environments. After fermentation, the liquid is separated from plant solids, stabilized, and aged to preserve cannabinoids and terpenes. The resulting beverage delivers a naturally balanced profile of alcohol and cannabis-derived compounds, offering a consistent, smooth, and integrated product. This method ensures uniform cannabinoid extraction and natural flavor development while maintaining compliance with safety and quality standards.

WATER CANNON SYSTEM FOR CLEANING STORAGE TANKS AND METHODS THEREOF

Resumen de: US20260208240A1

A water cannon system for cleaning the interior surfaces of storage tanks, particularly wine storage tanks, is disclosed. The water cannon can mount securely to the access door of a storage tank, allowing an operator to control its operation from outside the tank. The system includes a handle connected to the cannon body, which allows the operator to manipulate the position and orientation of the cannon using a handlebar. This eliminates the need for confined space entry while enabling the water cannon to clean hard-to-reach areas of the tank interior.

System och förfarande vid en elektrisk motor som driver en hydraulpump i en rivnings- och demoleringsrobot

COLLAPSIBLE WINE CARRIER

Resumen de: US20260192973A1

A collapsible wine carrier has front and rear panels, and a pair of side panels which each include a front edge and a rear edge connected by a corner hinge, which together form a rectangular enclosure. Each of the side panels is formed of a pair of half panels which are connected together with a middle hinge, which enables the side panels to move between an expanded configuration and a collapsed configuration. The carrier further has a top panel that includes at least one bottle top receiving recess, and a bottom panel bottle bottom receiving recess. There are first engagement features for removably engaging the top panel with a top edge of the front, rear, and pair of side panels when the pair of side panels are in the expanded configuration, and second engagement features for removably engaging the bottom panel with a bottom edge of the front, rear, and pair of side panels, when the pair of side panels are in the expanded configuration.

Pre-Soaked Stain-Removal Wipe Pad for Oral Surfaces

Resumen de: US20260191745A1

An oral care wipe device for removing red wine stains from lips, teeth, and oral tissues is disclosed. The device includes a flexible, absorbent, and biocompatible nonwoven wipe pad having a generally semicircular body defined by a convex outer edge and a bow-shaped inner edge with a central dip and opposing peak members. An aperture at a longitudinal end provides access to a tubular slit configured to receive and retain a fingertip, enabling the wipe pad to be worn as a finger sleeve. The wipe pad has a textured exterior surface, and the pad is pre-soaked in a cleaning solution comprising vinegar, baking soda, a natural flavoring agent, soda water, and purified water. In use, the pad provides frictional scrubbing while delivering the solution to dissolve stains.

THERMAL POWER PLANT FOR NON-PELLETIZED GRAPE POMACE BIOMASS

Resumen de: EP4772792A1

The thermal power plant uses non-pelletized biomass from grape pomace to heat generation and hot water production . It can burn just as well as wood chips or pellets, but the main purpose of the invention was to use the very large quantities of pomace from the vineyards of the world that are currently not well used profitably and to protect the environment at the same time.The thermal plant is made up of the following main components:-A the rotary burner with self-cleaning which is a constructive and functional innovation;-B the body of the power plant ( boiler) in wich the burner is mounted and contains a pipe system and a water cooling jacke - represents a constructive innovation;-C heat recuperator ;-D battery cyclone-oenofilter and which is a novelty of the filter material;-E ash disposal system.-a Pogrammable Logic Controller unit (PLC) ensures the control of a complete combustion cycle.The biomass burning takes place in a metal cylinder able to resist to high temperatures called the rotary burner basket where temperatures of 600-800 degrees C are reached.The rotary burner basket has thickness of 6-8 mm and holes of 5-6 mm and a cut-out portion (a) the mouth of the basket burner. This can be rotated by 6 π in respect to the the cleanser (10) to be filled with biomass at the beginning of the combustion cycle and empty of ash at the end.The burner can also be used separately from this type of boiler. It is designed to be adapted to other types of thermal plants that used

METHOD FOR MANUFACTURING SHINE-MUSCAT BLENDING WINE AND SHINE-MUSCAT BLENDING WINE MANUFACTURED USING THE SAME

Nº publicación: KR20260106357A 07/07/2026

Solicitante:

충청북도관리부서충청북도농업기술원

Resumen de: KR20260106357A

본 발명은 샤인머스켓 블렌딩 와인의 제조 방법에 관한 것으로, 샤인머스켓과, 파인애플, 오미자, 및 패션프루트 중 적어도 하나를 준비하는 재료 준비 단계; 상기 준비된 재료들을 파쇄하는 전처리 단계; 상기 파쇄된 재료들을 혼합하는 혼합 단계; 상기 혼합된 재료들에 효모를 넣고 발효를 실시하여 발효물을 제조하는 발효 단계; 상기 발효물을 숙성하는 숙성 단계; 및 상기 숙성된 발효물을 압착하여 와인 용액을 분리하는 압착 단계;를 포함한다.