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COLLAPSIBLE WINE CARRIER

Absstract of: 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

Absstract of: 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

Absstract of: 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

SYSTEM, PROCESS, USE AND FOOD PRODUCT OR INGREDIENT DERIVED FROM FRUIT WINE DERIVATIVES

Absstract of: AU2026204537A1

A process for converting marc derived from winemaking into a refined product, comprising the steps of: a) transferring marc containing crushed or milled fruit into a processing container and hydrating the marc to generate a hydrated marc; b) optionally grinding the hydrated marc to generate a meal; c) fermenting the hydrated marc or meal to generate a fermented marc or fermented meal; d) emulsifying the fermented marc or fermented meal to generate a puree; e) optionally fermenting said puree to generate a fermented puree; f) refining the puree or fermented puree to generate a refined nutrient-rich product incorporating substantially the entirety of the marc. un u n

USE OF 2-CYANO-3-AMINOACRYLATE COMPOUND IN CONTROL OF FUNGAL DISEASES CAUSED BY PESTALOTIOPSIS-LIKE FUNGI

Absstract of: WO2026137933A1

Disclosed in the present invention is a use of a 2-cyano-3-aminoacrylate compound in control of fungal diseases caused by Pestalotiopsis-like fungi. The compound exhibits generally ultrahigh ex-vivo antifungal activity against Pestalotiopsis-like fungi, including Pestalotiopsis, Neopestalotiopsis, and Pseudopestalotiopsis. Phenamacril exhibits a median effective concentration (EC50) ranging from 0.1455 to 0.6025 μg/mL, a mean value of 0.2800 μg/mL and a standard deviation of 0.095 μg/mL against 56 strains of Pestalotiopsis-like pathogenic fungi isolated from Camellia sinensis, Prunus persica, and Vitis vinifera. The Phenamacril suspension formulation spray treatment scheme for Camellia sinensis provided by the present invention can significantly increase tea yield, and provide a basis for controlling diseases caused by Pestalotiopsis, Neopestalotiopsis, and Pseudopestalotiopsis pathogens in tea plantations as well as for monitoring fungicide resistance.

KUDZU ROOT FERMENT AND PRODUCTION METHOD THEREOF

Absstract of: US20260182606A1

The invention discloses kudzu root ferment and the preparation method thereof. The preparation method comprises the following steps: preparing kudzu root into kudzu root juice; adjusting the pH of the kudzu root juice; inoculating with Lactobacillus plantarum Z38 and yellow rice wine yeast; performing ultrasonication and conducting the first fermentation to obtain the primary fermentation broth; adding a carbon source to the primary fermentation broth and adjusting the pH; inoculating again with Lactobacillus plantarum Z38 and yellow rice wine yeast followed by a second fermentation to obtain the secondary fermentation broth; and adding a stabilizer and a flavoring agent to the secondary fermentation broth and adjusting the pH. The method of the present invention significantly enhancing the acetaldehyde dehydrogenase activity, pueraria flavonoids content, physicochemical components, and amino acid levels in the kudzu root ferment. This process improves the nutritional value, flavor profile, and alcohol-sobriety capacity of the kudzu root ferment.

Manufacturing method of vinegar composition using wild grape wine

Absstract of: KR20260099512A

본 발명은 산머루 와인을 이용한 식초 조성물의 제조 방법에 관한 것으로서, 더욱 상세하게는 산머루 열매로부터 산머루 와인을 제조하고, 해당 산머루 와인을 AP(Acetobacter pasteurianus)균주를 이용하여 초산 발효시켜 기능성이 향상된 식초 조성물을 제조하는 방법에 관한 것이다. 본 발명은 산머루 와인에 AP(Acetobacter pasteurianus) 균주를 접종한 후 초산발효시켜 식초 조성물을 제조함으로써, 자연 발효 방식에 비해 발효 시간을 단축시키고 발효 과정의 안정성을 높일 수 있을 뿐만 아니라 초산 함량이 향상된 고품질의 식초 조성물을 효율적이고 균일한 품질로 제조할 수 있는 효과가 있다.

PREFORM OF A PLASTIC CONTAINER AND CORRESPONDING INJECTION MOLD

Absstract of: US20260175492A1

Preform (1) made of plastic material, adapted to produce, by means of stretch-blow molding, a bottle suitable for containing a sparkling beverage, such as sparkling wine, the preform defining a longitudinal axis (X) and comprising a neck (2) having an inner diameter having a value D0 that is greater than or equal to 17 mm, and a thickness varying along the longitudinal axis (X) and with a minimum value of at least 4 mm;a tubular body (3) arranged beneath said neck (2) and having a minimum inner diameter that is greater than or equal to 12 mm;and a bottom (4), closing the tubular body (3) at a first end thereof, opposite to a second end thereof adjacent to the neck (2), said bottom (4) having a minimum thickness greater than or equal to 3 mm; wherein the tubular body (3) comprises a first, substantially cylindrical-shaped, portion (5) proximal to the neck (2) and having a thickness of at least 4 mm, a length along the longitudinal axis (X) of at least 30 mm, and a respective outer diameter having value D1; a second portion (6), adjacent to said first portion (5), and in which the outer diameter gradually increases with a truncated-cone shaped profile from the value D1 to a value D2; said second portion (6) having a maximum thickness of at least 6 mm and a length along the longitudinal axis (X) of at least 20 mm;at least one further substantially cylindrical-shaped portion (7, 8, 9), arranged between said second portion (6) and the bottom (4), and having a thickness of at least

METHOD FOR SEQUESTERING METHIONINE CONTAINED IN A LIQUID AND MATERIAL SUITABLE FOR IMPLEMENTING SUCH A METHOD

Absstract of: US20260175196A1

A method for sequestering methionine molecules contained in a liquid medium, comprising contacting this liquid medium with a solid polymer material comprising monomer units based on porphyrin containing copper. This method is particularly applicable to the processing of a liquid food product, such as wine, with a view to decreasing the risk of a lightstruck taste occurring.

METHOD FOR PRODUCING PICKLED ONION

Absstract of: UA163440U

Method for producing pickled onion involves preparing the raw materials, making the brine, packaging, and sterilization. Onions with a sugar content of at least 6% by weight are used as raw materials, and a combination of natural vinegars—apple and wine—is added to the brine. The components are used in the following proportions, by weight (%): onion 53,07 water 35,64 sugar 4,08 apple vinegar 4,08 wine vinegar 2,04 salt 1,02 allspice 0,03 black pepper 0,03 bay leaf 0,01.

Seed wine

Absstract of: KR20260095166A

0001a 본 발명은 씨앗술에 관한 것으로, 쌀가루에 의하여 발효가 빨리 될 수 있게 함으로써 누룩이 처음부터 마지막 거를 때 까지 있어 누룩취가 나는 문제점을 해소하도록 한 것이다.즉, 본 발명은, 막걸리 제조방법에 있어서 발효가 빨리 될 수 있게 쌀을 불려 분쇄하여 구성한 쌀가루, 발효균이 빠르게 번식할 수 있게 끓여서 식힌 후 사용한 물, 발효균이 번식할 수 있게 발효 균을 보유하여 구성한 누룩을 포함하는 것을 특징으로 한다.따라서, 본 발명은 쌀가루에 의하여 발효가 빨리 될 수 있게 하여, 누룩이 처음부터 마지막 거를 때 까지 있어 누룩취가 나는 문제점을 해소하도록 함으로써, 기존의 누룩이 처음부터 마지막 거를 때 까지 있어 누룩취가 나는 문제점을 해소하도록 한 효과를 갖는 것이다.

UNIVERSAL ELECTRONIC BUNG SYSTEM

Absstract of: US20260168981A1

A method and system for monitoring wine in a barrel having a bung hole is provided. The system comprises a sensor enclosure, a sensor conduit, and an original bung. The sensor conduit is operably coupled to the sensor enclosure. The original bung comprises a passage hole for inserting the sensor conduit through the original bung. The original bung also comprises a space for inserting at least a portion of the sensor enclosure. This space does not extend through the original bung. The outer diameter of the original bung is determined by the diameter of the bung hole of the barrel.

METHOD FOR PREPARING SPARKLING BEVERAGE BASED ON TABLE WINE WITH CONTROLLED CARBON DIOXIDE CONTENT, SERVED DIRECTLY TO THE CUSTOMER

Absstract of: UA163360U

Method for preparing cocktail involves the preliminary preparation of wine base, in which table wine is carbonated using carbonation device directly before mixing with pre-prepared mixture containing fruit puree, syrup, flavoring, colouring, and flavour concentrate, to create sparkling wine-based cocktail.

-- READY-TO-DRINK POWDERED RICE WINE COMPOSITION METHOD FOR PRODUCING THE SAME AND RICE WINE PREPARED FROM THE SAME COMPOSITION

Nº publicación: KR20260090563A 16/06/2026

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