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21
resultados
Última actualización
20/05/2025 [07:02:00]
Resumen de: US2025153993A1
The inventive system and method advantageously enable superior preserved storage and selective dispensation of liquids by storing wine (or other liquids) in a pressurized environment to ensure that the stored liquid does not come into contact with air, and then by selectively dispensing a portion of the stored liquid, in accordance with a desired dispensing regime, by utilizing a controlled source of pressure force to apply a sufficient pressure to the pressurized environment to expel the desired volume of the liquid in a pressurized stream directed to a dispensing/pouring interface through a conduit or equivalent delivery system. In at least several novel embodiments thereof, the system and method of the present invention are configured for use with wine-in-bag (“WinB”) products.
Resumen de: WO2025097941A1
Disclosed in the present invention is a method for preparing a nutritional turbid wine, specifically comprising the following steps: S1. heating a formula-based amount of water to 90°C, adding sugar and a suspending agent, and shearing and stirring the mixture; S2. mixing a formula-based amount of rice wine vinasse with a formula-based amount of a clear rice wine juice, grinding the mixture into a white syrup, and homogenizing the white syrup by means of a homogenizer; S3. heating the sugar liquid obtained in step S1, the white syrup obtained in step S2, and a formula-based amount of an Osmanthus fragrans liquid and stirring and mixing the mixture; S4. homogenizing the blended wine liquid obtained in step S3 by means of a homogenizer and then performing instantaneous sterilization treatment; and S5. filtering the homogeneous wine syrup obtained in step S4 by means of a 400-mesh filter screen, and once filling is completed, performing sterilization treatment again to obtain the nutritional turbid wine. Further disclosed in the present invention is a nutritional turbid wine prepared by the method. The prepared turbid wine in the present invention has a moderate degree of sweetness, can be stored for a long time, is free of protein coagulation during storage, and is rich in abundant nutrient substances.
Resumen de: EP4553140A1
The present invention relates to a treatment method using plasma-activated water (PAW) for treating auxiliary forest materials for wine preservation, such as bottle corks and wooden barrels. The method disinfects and/or decontaminates the materials by means of continuous contact between said materials and the PAW. The invention also relates to the use of the PAW to disinfect and/or decontaminate auxiliary forest materials used in wine production and preservation.
Resumen de: EP4553141A1
Support container for bottles, in particular for the remuage of sparkling wines, which comprises a support framework (2) provided with a containment volume (8) adapted to contain multiple bottles (100). The support framework (2) comprises multiple first groups (12) of base supports (13, 14), which are placed on a base side (3) of the support framework (2) itself and are each adapted to support, a row of bottles (100). Each first group (12) comprises a first base support (13) adapted to receive, in abutment, the enlarged body (101) of the bottles (100) of the corresponding row, and a second base support (14) adapted to receive, in abutment, the neck (102) of the bottles (100) of the corresponding row. The support framework (2) also comprises, for each first group (12), a third base support (15), which is adapted to receive, in abutment, the enlarged body (101) of bottles (100) of the row following that supported by the first and second base support (13, 14) of the first group (12).
Resumen de: WO2025093584A1
The invention relates to a vane fastening device (50) for use in a headbox for a machine for producing a fibrous web, in particular a paper web, tissue web or board web, wherein the vane fastening device (50) comprises a vane holder (52) and a vane joint (51) which extend over the transverse direction of the headbox, and wherein the vane holder (52) and the vane joint (51) are movably and detachably interconnectable. According to the invention, the vane fastening device (50) is designed such that a displacement angle of the vane joint (51) in the vane holder (52) is greater than or equal to +-7° with respect to the main flow direction in the headbox, and the vane holder (52) comprises a groove having an inverted wine-glass contour shape.
Resumen de: WO2025092156A1
A craft sparkling rice wine and a preparation method therefor. The method comprises following steps: S1, preparing a rice wine liquid; S2, preparing a beer liquid; S3, fully mixing in a mass ratio of 3-4:1 the rice wine liquid prepared in step S1 and the beer liquid prepared in step S2, filtering same with a filter membrane having a size of 0.22μm, then introducing carbon dioxide, and performing filling to obtain the craft sparkling rice wine. Further provided is the craft sparkling rice wine prepared by the method. The craft sparkling rice wine has moderate sweetness, has wheat fragrance and rich rice wine fragrance, and has a mellow taste, dense and rich bubbles and rich nutrient substances.
Resumen de: WO2025094121A1
This invention generally relates to a deep eutectic system (DES) formed from at least one terpenoid and at least one terpenoic acid, wherein the at least one terpenoic acid is present in a gymnosperm exudate. More specifically, but not exclusively, it relates to a DES formed from a hydroxylated terpenoid such as menthol or thymol, and a terpenoic acid present in pine rosin, such as abietic acid. Biofouling control, antimicrobial, horticultural, viticultural, and arthropod and/or pest control compositions comprising the DES are also provided, as are compositions for releasing a volatile compound.
Resumen de: NL2038875A
The present invention relates to a wine dispensing system whereby it is possible to completely eliminate the waste involved in the sale of wine in terms of boxes, bottles, corks, plastics and any other elements related to the packaging and identification of the wine apart from the liquid itself.
Resumen de: AU2023350798A1
A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.
Resumen de: US2025134142A1
A food product composition similar to foie gras includes a non-fattened duck liver and duck skin mixed with a plurality of ingredients in the following amounts per 2 pounds of non-fattened duck liver and duck skin placed in the bag: 0.2 pounds of white wine; 0.04 pounds of salt; 0.005 pounds of white pepper; 0.005 pounds of sugar; and 0.5 grams of nutmeg. The method for making the food product composition results in a food composition that closely mimics the flavor of traditional foie gras.
Resumen de: US2025134799A1
It is herein described a gel composition for topical use comprising active ingredients for the prevention of oxidative stress damage due to sun exposure and for the prevention of skin tumours. The invention relates in particular to a composition containing a glyceric extract of Vitis vinifera obtained from the pomace of the Nero di Troia vine and xanthan gum, optionally with the addition of sunscreens, wherein, optionally, the glyceric extract is obtained by ultrasound extraction.
Resumen de: SI26553A
Predmet izuma je pridelava vina brez uporabe žveplovega dioksida pri čemer je kot preparat za preprečevanje oksidacije vina dodan Astaksantin, ki je pridobljen iz naravnih virov, iz mikroalg, imenovanih Haematococcus pluvialis. Po postopku je po zaključku fermentacije 80 l mošta dodan Astaksantin, kot preparat za preprečevanje oksidacije vina v količini 400 ml v različnih obdobjih zorenja vina.
Resumen de: KR20250056553A
본 발명은 와인 숙성 쭈꾸미의 제조방법에 관한 것으로, 쭈꾸미를 숙성하기 위한 양념 소스에 숙성된 와인을 첨가하는 것을 특징으로 하여, 소비자의 쭈꾸미 기호성을 증진시킬뿐만 아니라, 우수한 맛과 풍미를 나타내는 효과를 제공할 수 있다.
Resumen de: KR20250056552A
본 발명은 와인 숙성 쭈꾸미에 관한 것으로, 주꾸미를 숙성하기 위한 양념 소스와 더불어, 탄닌 성분이 풍부한 레드와인을 첨가하여 쭈꾸미의 비린내 및 잡내를 효과적으로 제거하고, 우수한 맛과 풍미를 제공하여 소비자의 기호성을 증진시킬 수 있는 효과를 제공할 수 있다.
Resumen de: KR20250055076A
본 발명의 일 측면에 따른 저알콜 와인의 제조 방법은 원액 와인을 증류하여 와인 증류주를 제조하고 잔류하는 증류 부산물을 회수하는 증류 부산물 생산 단계; 상기 증류 부산물에 오크칩 및 당분을 첨가하는 오크칩 및 당분 첨가 단계; 상기 오크칩 및 상기 당분이 첨가된 상기 증류 부산물을 1주간 숙성시키는 숙성 단계; 및 숙성된 상기 증류 부산물을 4주간 저장하여 저알콜 와인을 생산하는 저장 단계를 포함할 수 있다.
Resumen de: KR20250055058A
본 발명에 따른 과일주의 제조방법은 사과를 파쇄하거나, 파쇄 후 착즙하여 사과착즙액을 제조하는 제 1단계; 상기 사과착즙액에 효모를 첨가하고, 3 내지 5일동안 알코올발효하여 사과발효물을 제조하는 제 2단계; 딸기를 파쇄하거나, 파쇄 후 착즙하여 딸기착즙액을 제조하는 제 3단계; 상기 딸기착즙액에 효모를 첨가하고, 3 내지 5일동안 알코올발효하여 딸기발효물을 제조하는 제 4단계; 상기 사과발효물과 딸기발효물을 혼합하는 제 5단계; 상기 혼합발효물을 0 내지 1℃의 온도에서 5 내지 6일동안 제 1차 자연발효하는 제 6단계; 상기 제 1차 자연발효물을 26 내지 28℃의 온도에서 5 내지 6일동안 제 2차 자연발효하는 제 7단계; 상기 제 2차 자연발효물을 0 내지 1℃의 온도에서 5 내지 6일동안 제 3차 자연발효하는 제 8단계; 상기 제 3차 자연발효물을 숙성하는 제 9단계;를 포함하는 것을 특징으로 한다. 또한, 상기 제 2단계에서 사과착즙액 100중량부에 대하여 효모는 0.5 내지 1중량부를 첨가하는 것을 특징으로 한다. 또한, 상기 제 4단계에서 딸기착즙액 100중량부에 대하여 효모는 0.5 내지 1중량부를 첨가하는 것을 특징으로 한다. 또한, 상기 제 5단계에서 사과발효물 100중량부에 대하여 딸기발효물은 95 내지 100중량부를 혼합하는 �
Resumen de: WO2025085032A1
The present invention relates to a method (100) for producing low-alcohol white wine by sequential use of a starter culture combination comprising Metschnikowia pulcherrima and Saccharomyces cerevisiae in the fermentation step, without making any changes on the white wine production technique currently used in the industry.
Resumen de: US2025129314A1
This disclosure relates to a method and a system for processing grapes. An example system includes a simulated moving bed (SMB) device configured to receive a feed stream and an eluent stream as inputs and provide an extract stream and a raffinate stream as outputs. The feed stream includes a grape juice, the extract stream includes a high-sugar grape juice, and the raffinate stream includes a low-sugar grape juice. The system also includes fermentation equipment configured to produce a low-alcohol wine from the low-sugar grape juice.
Resumen de: WO2025083213A1
A distilling apparatus (10) for spirits comprises a still (12) with a heating device (14), a helmet (16) as upper termination of the still (12), and a rectifying section (20) having a first rectifying unit (32) and a second rectifying unit (42) which each have two or more rectifying plates (34, 44). The first rectifying unit (32) is positioned above the second rectifying unit (42). The first rectifying unit (32) and the second rectifying unit (42) are able to be flowed through successively by an upwardly directed fluid flow for the purposes of enrichment. A cooler unit (22) serves to condense the enriched, alcohol-containing fluid flow. A low-wines return line (54) extends between a first connection (72) at the second rectifying unit (42) and a second connection (74) at the still (12). The second connection (74) is positioned above the first connection (72). A first spirit line (52) leads to an inlet (38) of the first rectifying unit (32). A second spirit line (54) leads to an inlet (48) of the second rectifying unit (42). An aromator valve unit (50) releases, in a first position, a fluid flow from the helmet (16) towards the first spirit line (52), and, in a second position, a fluid flow from the helmet (16) towards the second spirit line (54).
Resumen de: KR20250055067A
본 발명은 샤인머스캣을 이용한 오렌지 와인의 제조 방법에 관한 것으로, 샤인머스캣(Shine Muscat), 효모 및 당류를 준비하는 재료 준비 단계, 상기 샤인머스캣을 파쇄하는 파쇄 단계, 파쇄된 샤인머스캣을 침용(maceration)하는 사전 침용 단계, 상기 침용된 샤인머스캣에 효모 및 당류를 첨가하고, 발효시켜 알코올이 포함된 발효물을 생성하는 발효 단계, 상기 발효물을 숙성하는 숙성 단계 숙성된 발효물을 압착하는 압착 단계, 및 압착된 상기 숙성 발효물은 와인이 되고, 상기 와인을 저장하는 저장 단계를 포함한다.
Nº publicación: ES1317225U 21/04/2025
Solicitante:
COMPANIA VINICOLA DEL NORTE DE ESPANA S A [ES]
OYARZABAL CALPARSORO JUAN JOSE [ES]
COMPANIA VINICOLA DEL NORTE DE ESPANA, S.A,
OYARZABAL CALPARSORO, JUAN JOSE
Resumen de: ES1317225U
Improved lance-spout device for total emptying (1) of wooden barrels (6) used in wine racking, consisting of a lance spout (2) consisting of an outer spout (2a), an annular emptying duct (2a.1) associated with an emptying tank (5) by means of the emptying duct (5a) and a emptying pump (8), and an inner lance (2b) that can be moved longitudinally in the outer spout (2a), a pneumatic opening and closing cylinder (9), which has a pneumatic cylinder (3) associated at one end, and at the opposite end a closing and retention assembly (2b.1) capable of closing the annular racking duct (2a.1) when the inner movable lance (2b) is attached to the outer spout (2a) during longitudinal movement, and a recovery orifice (2b.2.a) associated with a reuse tank (4) by means of the main vacuum duct. (2b.2) and the vacuum pump (7), characterized in that the movable inner lance (2b) of the lance tube (2) consists of a concave drainage surface (2b.3) at its end and at least one liquid contact sensor (2b.4) in the annular emptying duct (2a.1). (Machine-translation by Google Translate, not legally binding)
BOPI
Sede Electrónica
