Viticultura i Enologia

CRAB WASABI, MANUFACTURING METHOD THEREOF, AND PACKAGING METHOD THEREOF

Resumen de: WO2024232602A1

Provided is a crab wasabi including crab flesh, soy sauce, glutinous rice wine, Cheongju, wasabi, wasabi leaves, brewed soy sauce, and stem lettuce

SAFE CORKSCREW

Resumen de: WO2024229907A1

The present application discloses a safe corkscrew, comprising a worm assembly, a housing, and a clamping assembly, wherein the worm assembly is provided with a handle and a helical worm, and the helical worm is fixed to the handle, such that the helical worm is driven by the handle to rotate. The housing is provided with a cavity; two ends of the cavity are respectively provided with a mounting portion for mounting the handle and a clamping portion configured to be sleeved on the mouth of a wine bottle; and the middle of the cavity is provided with a support portion for supporting the helical worm. The clamping assembly is provided with two clamping arms; the two clamping arms are hinged to the housing, are located on the outer side of the clamping portion, and extend away from the clamping portion in an axial direction. When the worm assembly is mounted on the housing, the handle can drive the helical worm to rotate relative to the housing, such that the helical worm is screwed into a cork; and the cork is pulled out along with the rotation of the helical worm. The clamping arms are located on the outer side of the clamping portion, and the two clamping arms flap relative to each other, and the helical worm is always wrapped between the two clamping arms, such that hands do not get hurt due to an exposed metal worm.

DEVICE FOR RELEASING A CONTENT OF A CHAMPAGNE BOTTLE

Resumen de: WO2024231747A1

A champagne bottle (20) comprises a bottleneck (30) which ends at a distal outer end in a bottle opening (60) in which is placed a stopper (50) which seals a content of the bottle under pressure. The bottleneck (30) comprises under the bottle opening (60) a protruding edge (40). A device for releasing a content thereof comprises a slide block (2) which comprises at a front outer end a chamfered nose (3) and is intended and configured to strike against the edge of the bottleneck therewith. The slide block is provided with a handle (5) for thereby guiding the slide block along the bottleneck and moving it with the nose against the edge of the bottle.

Shower caddy with built in wine glass and beer can holder

Resumen de: AU2023202650A1

Abstract Disclosed is a hanging shower caddy having a soap tray, wine glass holder and can holder and made from stainless steel. 0-1 .- I

Temperature Monitoring and Indicator Label System for Beverage Containers

Resumen de: US2024377264A1

Disclosed is a temperature monitoring and indicator system which monitors and detects the temperature of a beverage within a beverage container such as wine within a wine bottle, and then indicates or notifies the user where the temperature lies relative to an optimal temperature range for that particular beverage or wine.

Wine Decanter

Resumen de: US2024374061A1

A wine decanter includes a wine decanting nozzle and a bottle stopper, which are detachably connected with each other, wherein the wine decanting nozzle is internally provided with a first wine outlet channel and a first air inlet channel, the bottle stopper is internally provided with a second wine outlet channel and a second air inlet channel, and the first wine outlet channel communicates with the second wine outlet channel; and the bottle stopper is provided with a sealing structure, the sealing structure is located in the second wine outlet channel, the wine decanting nozzle is provided with an unlocking structure, the unlocking structure is located in the first wine outlet channel, and the unlocking structure is in plug-in connection with the bottle stopper and is capable of pushing the sealing structure to at least partially move downwards or trigger the sealing structure to open.

SKIN CARE FORMULATION

Resumen de: US2024374669A1

A method of treating telangiectasia in a subject in need thereof is disclosed. The method includes topically applying to skin of said subject in need of treatment of telangiectasia a composition comprising effective amounts of an extract of Centella asiactica leaf and an extract of Vitis vinifera seed to disrupt endothelia tubes in skin.

WINE DEHAZING METHODS AND COMPOSITIONS

Resumen de: WO2024233959A1

Provided and described herein are methods and compositions for dehazing wine or another beverage of interest with a protease from the S53 family.

LOW-BRIX WINE-FLAVOURED BEVERAGE

Resumen de: EP4461801A1

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. In the present invention, the amount of sodium included is set to a specific range.

MEDIUM FROM DRIED CRICKETS GRYLLUS CAMPESTRIS FOR YEAST, METHOD OF PRODUCTION THEREOF AND ITS USE AS A MEDIUM FOR WINE YEAST

Resumen de: EP4461798A1

The subject of the present invention is a method for producing a medium solution from dried field crickets Gryllus campestris for yeast, characterized in that includes steps where: shredded dried field crickets Gryllus campestris is mixed with water in a ratio of 1:2.5 to 1:7.5 and the resulting mixture is heated to 40°C; an enzyme mixture comprising alpha amylase, beta amylase, pepsin and elastase is added and stirred with heating to 40°C for 12-36 hours, preferably for 24 hours; the precipitates obtained are separated and the filtrate is concentrated to a dry matter content of 25% to 35% by weight, preferably 30% by weight; concentrated filtrate constituting a protein concentrate is mixed with magnesium sulphate (VI), potassium dihydrogen phosphate (V), zinc chloride and glucose in the proportion of protein concentrate 93.00-95.00%, magnesium sulphate (VI) 0.40-0.60%, potassium dihydrogen phosphate (V) 0.40-0.60%, zinc chloride 0.15-0.30%, glucose 4.50-5.00% to obtain yeast medium. The present invention also relates to the medium obtained by this method and its use.

WINE-FLAVOURED BEVERAGE

Resumen de: EP4461800A1

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.

WINE-FLAVOURED BEVERAGE

Resumen de: EP4461799A1

An object of the present invention is to impart richness and wine-like full body to a non-alcoholic or low-alcoholic wine flavor beverage. The viscosity and the sodium content of the beverage are adjusted.

Flavored Teething Device for Infants

Resumen de: US2024366477A1

An infant teething device having a one-piece construction. In one embodiment, the teething device resembles a wine bottle opener, featuring a handle and a transverse screw member extending from the middle of the handle. A cork stopper is integrally attached to the bottom end of the screw member. The teething device can be easily gripped by an infant using the handle, screw, or cork stopper. Furthermore, the device is infused or coated with a flavoring substance to provide a pleasant taste experience during teething. The teething device can be made from silicone, natural rubber, or thermoplastic elastomers, and is non-toxic, BPA-free, and compliant with safety regulations. In other embodiments, the cork stopper is hollow with an opening on its bottom surface, allowing the cork stopper to be filled with a chilled and flavored substance.

A PROCESS FOR THE PREPARATION AND MATURATION OF ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES IN A SEA ENVIRONMENT

Resumen de: WO2024227863A1

The invention is directed to a process for the production, cultivation and preparation of alcoholic or non-alcoholic beverages, such as spirits, wines, sparkling wines, champagne, beer, and spritzers, non-alcoholic wine, non-alcoholic sparkling wine, non-alcoholic champagne, non-alcoholic beer, non-alcoholic punchbowl, non-alcoholic cocktail drinks, fruit juices, and non-alcoholic spritzers in a sea environment. The process according to the present invention creates favourable conditions and accelerated production, maturation and preparation of alcoholic and non-alcoholic beverages, which is different from that in a conventional method. According to ex- perts, wine aged on the seabed using the process described above is both younger and more complex than wine aged in a wine cellar. Even non-alcoholic beverages achieve a special flavour and aroma that cannot be attained with conventional processes.

VINEGAR WITH NATURAL SWEETENER AND PRODUCTION METHOD THEREOF

Resumen de: WO2024227963A1

The invention relates to vinegar with natural sweetener, characterised in that it comprises a mixture of one litre of wine vinegar mixed with 20 to 30 grams of "Stevia rebaudiana Bertoni" leaves, which thus develops a product with new characteristic notes in its flavour. The production method thereof comprises a first step of filling barrels, mixing wine vinegar with "Stevia" leaves until filling the barrel to three-quarters capacity, having a proportion of between twenty and thirty grams of Stevia per litre of vinegar; a second step of forming a veil called "mother of vinegar", and a third step of emptying the product and refilling with wine or vinegar. All of this is carried out at a constant temperature of between 20°C and 40°C.

USER-MOUNTABLE DISPLAY SYSTEM AND METHOD

Resumen de: WO2024228016A1

There is disclosed a user-mountable display system (200) comprising: a display device (100) for displaying imagery at a first fixed depth and a second fixed depth, the display device having a display field of view (FOV); a range device (10, 22, 24) for generating ambient image data (AID, CD1, CD2) over a range field of view; a processing unit (50) configured to: receive ambient image data; generate range data using the ambient image data; use the range data to determine a first zone (302) of the ambient scene for display of imagery at the first depth, and a second zone (304) of the ambient scene for display of imagery at the second depth; receive virtual image data (VID) representative of at least two images (43a, 43b) for display as virtual images; and process the virtual image data (VID) to: determine from the virtual image data (VID), a virtual image associated with the first zone (302) or associated with the first depth (6), and distribute such first depth imagery (43a) to the display device (100) for display at the first depth (6), and determine from the virtual image data (VID), a virtual image associated with the second zone (304) or associated with the second depth (7), and distribute such second depth imagery (43b) to the display device (100) for display at the second depth (7).

USER MOUNTABLE DISPLAY SYSTEM AND METHOD

Resumen de: EP4459359A1

There is disclosed a user-mountable display system (200) comprising: a display device (100) for displaying imagery at a first fixed depth and a second fixed depth, the display device having a display field of view (FOV); a range device (10, 22, 24) for generating ambient image data (AID, CD1, CD2) over a range field of view; a processing unit (50) configured to: receive ambient image data; generate range data using the ambient image data; use the range data to determine a first zone (302) of the ambient scene for display of imagery at the first depth, and a second zone (304) of the ambient scene for display of imagery at the second depth; receive virtual image data (VID) representative of at least two images (43a, 43b) for display as virtual images; and process the virtual image data (VID) to: determine from the virtual image data (VID), a virtual image associated with the first zone (302) or associated with the first depth (6), and distribute such first depth imagery (43a) to the display device (100) for display at the first depth (6), and determine from the virtual image data (VID), a virtual image associated with the second zone (304) or associated with the second depth (7), and distribute such second depth imagery (43b) to the display device (100) for display at the second depth (7).

METHOD AND DEVICE FOR IMPROVING THE QUALITY AND TRACEABILITY OF ALCOHOLIC BEVERAGES, IN PARTICULAR WINES

Resumen de: WO2023126615A1

The invention aims to provide an efficient method, in particular a computer-implemented method, for managing and/or monitoring the production of agricultural raw materials useful for the production of alcoholic beverages (e.g. wines), as well as the production, storage, ageing, consumption, quality, authenticity, traceability and/or selling price of these alcoholic beverages. To this end, the method according to the invention essentially consists in: (a) collecting two samples of the alcoholic beverage in an inert container sealed with an equally inert stopper; (b) assigning data on the alcoholic beverage to each sample; (c) storing at least some of the samples collected in step (a), under specified conditions; (d) analysing each sample to determine at least one mineral profile, preferably metallic; (e) forming a database relating to the samples and resulting from step (b) and step (d); (h) processing these data by statistical analysis, preferably using artificial intelligence tools; and (i) using the processed data to manage and/or monitor the entire supply chain of the alcoholic beverage until its consumption. The invention also relates to a device for implementing steps (a) and (c) of the method.

System for displaying virtual images

Resumen de: GB2629593A

A system 200 to display virtual images to a user field of view (FOV) at a first or second focal depth 6, 7 comprising first and second imaging devices or sources 1, 2. The imaging devices generate ambient image data (AID) in a first or second portion of an ambient scene in which the portions overlap as a common portion. A processor unit 50 receives first and second ambient image data and virtual image data (VID). Once the presence of a target real world object or zone is identified, the processor unit determines the relative positions of the object or zone within both the first and second portions of the ambient scene. A virtual image 43a, 43b is displayed at a selected focal length based upon the offset of the relative positions. The target object or zone may be identified via object recognition. The offset may be calculated by the angular position of the object or zone relative to the imaging devices. The selected focal length may be determined by a threshold. A helmet comprising the display system is also claimed.

User-mountable display system and method

Resumen de: GB2629592A

A user-mountable display system 200 comprising a display device 100, a range device, and a processing unit 50. The display device having a field of view (FOV) to display images at a first and a second fixed depth. The range device generates ambient image data (AID) over a range field of view separate to the display device FOV. The processing unit is configured to receive ambient image data to generate range data associated to first and second zones (302, 304, Fig. 4) of an ambient scene having first and second respective depths. The processing unit further receives, processes, and distributes virtual image data (VID) as two separate images in the first or second zone or depth. The range device may comprise a first and second imaging device to display first and second portions of the ambient scene, and a common region. The imaging devices may generate sub-sets of the ambient image data to generate range data via parallax determinations. The display FOV may be narrower than the range FOV. The processing unit may perform object recognition on the ambient image data. The system may comprise a virtual image database 40. A method of providing virtual images is also claimed.

BIODEGRADABLE DEVICE FOR SPARKLING WINE AND CHAMPAGNE RIDDLING PROCESS

Resumen de: WO2024225924A1

The present application relates to a biodegradable device for riddling the bottles of sparkling wine and champagne during the Classic Method. The biodegradable device is made of a composite comprising a polymeric material and natural fibers, which provide the device with thermal resistance, durability, is wear-resistance, resistance to cold and humidity, being recyclable and biodegradable.

Luminaire and Lighting Arrangement

Resumen de: US2024360994A1

A luminaire or lamp (10) with an umbrella-like lamp body (16), wherein the lamp (10) has at least one lighting element (20) integrated into the lamp body (16), which in the position of use emits light at least in one downward direction. The lamp body (16) has on its underside a conical stem-like element (28), which is used to fixate the lamp (10) above the neck opening (14) of a commercially available bottle (12) is formed, the light source being arranged in a ring or wreath shape around the stem-like element and preferably above it. The lamp (10) may be easily be fixed for example in standard wine or spirit bottles and provides glare-free and effective lighting for both the bottle itself and the surrounding area.

WINE-FOOD PAIRING SYSTEM

Resumen de: WO2024226435A2

A wine-food pairing system utilizes a computing device in electronic communication with a server having a presentation layer and a data layer. The presentation layer of the server is a wine-food pairing website and/or web application that utilizes a method of matching wine and food based on molecular gastronomy. The resulting system enables the convenient, cost-effective, and efficient matching of wine and food by average consumers and sophisticated businesses alike.

Wine-Food Pairing System

Resumen de: US2024362700A1

A wine-food pairing system utilizes a computing device in electronic communication with a server having a presentation layer and a data layer. The presentation layer of the server is a wine-food pairing website and/or web application that utilizes a method of matching wine and food based on molecular gastronomy. The resulting system enables the convenient, cost-effective, and efficient matching of wine and food by average consumers and sophisticated businesses alike.

WINE AERATOR

Nº publicación: KR20240155433A 29/10/2024

Solicitante:

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