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26
results.
Updated on
16/02/2026 [06:56:00]
Absstract of: WO2026033009A1
The present invention relates to a phytological composition for use in the treatment and/or prevention of skin cancer, in particular melanoma and non melanoma skin cancer. The phytological composition consists of a polysaccharide of Tremella fuciformis, an extract of leaves of Vitis vinifera, an extract of leaves of Astragalus membranaceus, an extract of Medicago sativa, an extract of Fucus vesiculosus, a powder of Spirulia platensis, an extract of root of Beta Vulgaris and an extract of Polygonum cuspidatum. The present invention also relates to pharmaceutical formulations comprising the phytological composition and suitable pharmaceutically acceptable excipients.
Absstract of: WO2026035047A1
The present disclosure relates to a glass rack. The glass rack of the present disclosure comprises: a base frame; a lower part including a first holding rib which is disposed in the base frame and on which one side of a wine glass is disposed, and a second holding rib which is disposed in the base frame and spaced apart from the first holding rib and on which one side of a wine glass is disposed; a first upper part including a first upper frame which is fixed to the base frame and extends upward, and a first holder frame which protrudes from the first upper frame in a direction in which the first holding rib is disposed, and supports the other side of the wine glass disposed on the first holding rib; and a second upper part including a second upper frame which is fixed to the base frame and extends upward, and a second holder frame which protrudes from the second upper frame in a direction in which the second holding rib is disposed, and supports the other side of the wine glass disposed on the second holding rib, wherein the first upper frame and the second upper frame are inserted into one side of the base frame in a state in which the first and the second upper frame are coupled to each other.
Absstract of: WO2026033010A1
The present invention relates to a phytological composition as a hemostatic agent, for example for use in the treatment of wounds and/or bleeding lesions of the skin and/or mucous membranes. The phytological composition consists of a polysaccharide of Tremella fuciformis, an extract of leaves of Vitis vinifera, an extract of leaves of Astragalus membranaceus, an extract of Medicago sativa, an extract of Fucus vesiculosus, a powder of Spirulia platensis, an extract of root of Beta vulgaris and an extract of Polygonum cuspidatum. The present invention also relates to pharmaceutical formulations comprising said phytological composition together with suitable pharmaceutically acceptable excipients.
Absstract of: WO2026033011A1
The present invention relates to a phytological composition for topical use in the treatment of non-skin inflammatory diseases and associated chronic pain. The phytological composition consists of a polysaccharide of Tremella fuciformis, an extract of leaves of Vitis vinifera, an extract of leaves of Astragalus membranaceus, an extract of Medicago sativa, an extract of Fucus vesiculosus, a powder of Spirulia platensis, an extract of root of Beta vulgaris and an extract of Polygonum cuspidatum. The present invention also relates to pharmaceutical formulations compositions comprising the phytological composition together with suitable pharmaceutically acceptable excipients.
Absstract of: EP4691241A1
A method for selectively controlling weeds, which comprises applying to the crop cultivation area an effective amount of a herbicide A or a herbicidal mixture comprising as a component 1) a herbicide A and as component 2) at least one further compound selected from compounds B to the cultivation area of the crops which are selected from the group comprising: almond (Prunus dulcis), apple (Malus spec.), apricot (Prunus armeniaca), asparagus (Asparagus officinalis), banana (Musa spec.), bean (Phaseolus spp.), bermudagras (Cynodon dactylon), black mustard (Brassica nigra), cabbage (Brassica oleracea), canola (Brassica napus var. napus), carot (Daucus carota), castor bean (Ricinus communis), centipede grass (Eremochloa ophiuroides), cherry (sour) (Prunus cerasus), cherry (sweet) (Prunus avium), cocoa (Theobroma cacao), coffe liberica (Coffea liberica), coffee arabica (Coffea arabica), coffee robusta (Coffea canephora), creeping bent grass (Agrostis stolonifera), cucumber (Cucumis sativus), faba bean (Vicia faba), flax (Linum usitatissimum), fodder beet (Beta vulgaris spec. rapa), grape vine (Vitis vinifera), hop (Humulus lupulus), kentucky blue grass (Poa pratensis), lemon (Citrus limon), lentils (Lens culinaris), millet (Sorghum bicolor), millet (Sorghum vulgare), nectarine (Prunus persica var. nucipersica), oil palm (Elaeis guineensis), oilseed trunip (Brassica rapa var. Silvestris), olive (Olea europaea), onion (Allium cepa), orange (Citrus sinensis), pea (Pisum sativum), peac
Absstract of: EP4692295A1
Vinegar with natural sweetener, characterized by comprising a mixture of one liter of wine vinegar combined with between 20 and 30 grams of leaves of Stevia Rebaudiana Bertoni, which allows it to develop a product with new characteristic notes in terms of flavor. The method of obtaining the product comprises a first stage of filling barrels by mixing wine vinegar with the Stevia leaves until the barrel is filled to three-quarters of its capacity, with a proportion of between twenty and thirty grams of Stevia per liter of vinegar; a second stage in which a film known as the "mother of vinegar" is formed; and a third stage of emptying the product and refilling with wine or vinegar; all carried out at a constant temperature between 20°C and 40°C.
Absstract of: EP4692294A1
La présente invention concerne un nouveau procédé de conservation des liquides alimentaires (1) en cuve (2) tel que le vin, ledit procédé comportant une étape de stockage d'un liquide alimentaire (1) dans une cuve (2) partiellement vidangée ou remplie, et dans laquelle on réalise :-une étape de désinfection d'un espace de tête (3) de ladite cuve par irradiation de lumière UV au moyen d'un système UV-C (10), et dans laquelle l'espace de tête (3) est irradié en continu et sensiblement tout au long d'une durée de ladite étape de stockage.Ce procédé permet de conserver efficacement le vin en présence d'air et en absence de produits chimiques lors de son stockage temporaire en attente de stockage optimale. L'invention concerne également un système UV-C spécialement conçu pour ce procédé.
Absstract of: US20260035641A1
Methods and systems in a process for disinfecting or sterilizing a fermented beverage and/or a composition utilized in a fermentation process to produce a fermented beverage, using ultraviolet light. Such methods and systems can be coupled with processes for neutralizing unwanted acidic congeners and separating the resulting salts of the acidic congeners to produce a refined fermented beverage, including but not limited to a neutral malt base, gluten-free base, gluten-reduced base, grain-neutral spirit, wine base, and a sugar-brew base. Drinkable fermented beverages, including but not limited to flavored malt beverages and hard seltzer beverages, can also be disinfected or sterilized with ultraviolet light using any of the systems or methods described herein.
Absstract of: US20260034521A1
An aerator for acrating wine in a bottle, comprising a reservoir mounted relative to the neck of the bottle, a pump for pumping wine from the bottle into the reservoir to thereby create a headspace within the bottle exposed to atmospheric air, and a drainpipe for directing wine overflowing from the reservoir back into the headspace of the bottle, thereby acrating the wine in the bottle.
Absstract of: WO2026027382A1
The invention relates to a new use of an oligomeric Ru molecular catalyst for the determination of ethanol in alcoholic beverages, such as wine. It also relates to a method of ethanol determination. Said Ru complex allows to decrease the limit of detections to 0.01% v/v and to discriminate between methanol and ethanol.
Absstract of: WO2026027940A1
The system for avoiding drips when pouring contents from a bottle, in particular a wine bottle, into a drinking vessel consists of a sheet 1 which is rolled into a tube shape when pushed into a bottle neck 24; an insertion tool 8 which grips the sheet and pushes it into the bottle neck; and a dispenser 14 in which a number of sheets are stored.
Absstract of: WO2026030316A1
The present disclosure relates to topical skin care compositions that increase the hydration of aging skin, improve the barrier function of aging skin, provide antioxidant protection to aging skin and enhance dermal-epidermal junction health in aging skin. In particular, the disclosure relates to a topical composition comprising (i) one or more collagens; (ii) one or more barrier support agents, preferably linoleic acid and/or linolenic acid; (iii) one or more bio-hydration support agents, preferably a botanical 5a reductase inhibitor comprising butyl avocadate, saw palmetto extract, and/or black pepper extract; (iv) one or more dermal-epidermal junction agents, preferably comprising passiflora edulis seed oil; (v) one or more antioxidants, preferably comprising nelumbo nucifera germ extract and/or vitis vinifera (grape) flower extract; and (vi) hyaluronic acid, hyaluronic acid derivatives or combinations of hyaluronic acid and/or hyaluronic acid derivatives.
Absstract of: EP4686936A1
The invention relates to a new use of an oligomeric Ru molecular catalyst for the determination of ethanol in alcoholic beverages, such as wine. It also relates to a method of ethanol determination. Said Ru complex allows to decrease the limit of detections to 0.01% v/v and to discriminate between methanol and ethanol.
Absstract of: NZ767388A
The present invention relates to a method and a device for preserving wine-containing based liquids, and the use of said device for this purpose. The device comprises a vessel, at least one line by which the wine-based beverage is pumped from the vessel using a pump, at least one storage vessel comprising decarbonate diesters as a preservative. The method comprising injecting the preservative from the storage vessel into the line to mix with the wine-based beverage in the line to form a mixture and pumping the mixture into the vessel. No additional mixing devices are used to mix the mixture. The current method and device provide a simplified mixing system which sufficiently mixes the wine-based beverage with the preservative while overcoming problems of overfilling or underfilling presented by on-line dosing pumps.
Absstract of: NZ795909A
The invention relates to a bottled sparkling white wine and to the method for producing same. The bottled wine contains a measured amount of an opacifying agent that does not alter the organoleptic properties of the wine; said measured amount, added prior to final corking of the bottle, consists of a suspension of finely divided oenological activated carbon in a food-grade liquid.
Absstract of: NZ769792A
A device, preferably a continuous flow device, for the stabilization of wine or other vegetable beverage by the removal, in whole or in part, of the agents responsible for the instability contained therein, such as proteins and metals, as well as a method for the stabilization of wine or other vegetable beverage by means of such device. The device is characterized in that it comprises a tubular container (E) made of an inert material that is filled internally at least partly with particles of an inert support material covered with a layer of a mesoporous nanostructured adsorbent material comprising titanium oxide, adapted to absorb proteins and metals. The layer has a thickness between 10 and 25 µm, the adsorbent material has a surface area between 90 and 100 m2/g, the pores have a size between 15 and 50 nm, and the absorbent volume of the pores is between 0.4 and 0.5 cm3/g. The present invention, in contrast with prior art, inhibits oxidative phenomena and stabilises colour through the removal of specific metal oxidation catalysts.
Absstract of: US20260029185A1
Disclosed herein is a storage cabinet, such as a refrigerator, climatic chamber, wine storage cabinet, or freezer. The storage cabinet includes at least one thermally insulated interior for receiving stored goods, said interior having an access opening which can be closed by means of a door. The storage cabinet includes a cooling unit which can be activated for predefined cooling capacities in order to cool the air in the interior. The storage cabinet includes a device for treating the interior air, the device including a flow channel having a filter element attached therein and a flow generator for conveying the air through the filter element, the flow channel including at least one inlet opening and at least one outlet opening for connection to the interior. The filter element includes a filter medium made of material that can be regenerated.
Absstract of: US20260029270A1
A contactless fluid monitoring system uses a bung with an ultrasound transceiver to measure the headspace in a wine cask or similar container. Ultrasound signals are transmitted through an elongated waveguide so that the signal is in the form of a beam. The elongated transmission waveguide obstructs undesirable intrusion of material into the bung, and filters echo reflections from the ultrasound transceiver so that it receives signals from the same direction at which they are sent. A processor in the bung uses the ultrasound transceiver data, and inclinometer and predetermined information to calculate the headspace within a wine cask. A data collector may wirelessly receive information from a plurality of fluid monitoring bungs and compile and process the data for further analysis.
Absstract of: US20260027500A1
A filter layer containing a fibrous matrix and an adsorbent embedded in the fibrous matrix for the targeted removal of substances that impair taste, in particular from wine, as well as a filter system with the filter layer, a use of the filter layer, a process for manufacturing the filter layer and a process for removing phenols from wine. The filter layer contains a fibrous matrix, preferably with cellulose fibres, and an adsorbent embedded in the matrix. The adsorbent has a weight percentage between 15% and 60%. The adsorbent contains cellulose ester particles, preferably cellulose acetate propionate particles, at least 80% of the particles having a diameter of less than 200 um. Alternatively or additionally, the adsorbent contains cellulose ester fibres, preferably cellulose acetate fibres, at least 80% of the fibres having a length of 0.5-5 mm, and a largest external diameter of 10 μm to 200 μm.
Absstract of: AU2024320758A1
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.
Absstract of: EP4685224A2
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.
Absstract of: KR20260012512A
와인 정보 제공 방법이 제공된다. 상기 와인 정보 제공 방법은, 터치(touch)-감응 디스플레이를 갖는 전자 장치의 상기 디스플레이 상에, 와인이 갖는 신맛, 단맛, 짠맛, 떫은맛, 떫은맛의 뒷맛, 쓴맛, 쓴맛의 뒷맛, 감칠맛, 및 감칠맛의 뒷맛 각각에 대해 수치 값을 시각적으로 확인할 수 있는 그래프가 표시되는 단계, 와인 구매자가, 상기 디스플레이를 터치(touch)하여, 신맛, 단맛, 짠맛, 떫은맛, 떫은맛의 뒷맛, 쓴맛, 쓴맛의 뒷맛, 감칠맛, 및 감칠맛의 뒷맛 각각에 대해 수치 값 중 어느 하나의 값을 표시하여, 사용자 선호 와인 풍미 값을 작성하는 단계, 및 상기 디스플레이 상에, 상기 사용자 선호 와인 풍미 값과 기준 범위 이상의 유사도를 갖는 추천 와인이 상기 유사도와 함께 표시되되, 상기 유사도는 와인잔 형상 내부가 와인으로 채워진 이미지와 함께 수치로서 표시되는 단계를 포함할 수 있다.
Absstract of: KR20260012509A
와인 추천 시스템이 제공된다. 상기 와인 추천 시스템은, 풍미 인식 장치를 통해 기준 와인에 대한 풍미를 분석하여 상기 기준 와인에 대한 풍미를 정량적으로 수치화한 기준 와인 예비 풍미 값, 및 사용자의 입력을 통해 사용자 선호 와인에 대한 풍미를 정량적으로 수치화한 사용자 선호 와인 풍미 값을 저장하는 풍미 정보 저장부, 상기 기준 와인 예비 풍미 값에 최대값 또는 최소값을 적용하여 기준 와인 풍미 값을 산출하는 보정부, 상기 사용자 선호 와인 풍미 값과 상기 기준 와인 풍미 값의 차이값을 이용하여 풍미 정보 값을 산출하는 풍미 정보 산출부, 및 상기 풍미 정보 값을 이용하여 상기 사용자 선호 와인과 상기 기준 와인 사이의 유사도를 산출하는 와인 추천부를 포함할 수 있다.
Absstract of: KR20260012351A
본원은, 옥수수대 착즙액을 이용한 와인의 제조방법에 관한 것이다.
Nº publicación: KR20260012508A 27/01/2026
Applicant:
방준호
Absstract of: KR20260012508A
와인 풍미 분석 시스템이 제공된다. 상기 와인 풍미 분석 시스템은, 풍미 인식 장치를 통해 기준 와인에 대한 풍미를 분석하여 상기 기준 와인에 대한 풍미를 정량적으로 수치화한 기준 와인 예비 풍미 값, 및 사용자의 입력을 통해 사용자 선호 와인에 대한 풍미를 정량적으로 수치화한 사용자 선호 와인 풍미 값을 저장하는 풍미 정보 저장부, 상기 기준 와인 예비 풍미 값에 최대값 또는 최소값을 적용하여 기준 와인 풍미 값을 산출하는 보정부, 및 상기 사용자 선호 와인 풍미 값과 상기 기준 와인 풍미 값의 차이값을 이용하여 풍미 정보 값을 산출하는 풍미 정보 산출부를 포함할 수 있다.
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