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24
results.
Updated on
19/04/2025 [07:04:00]
Absstract of: US2025120525A1
A rotary goblet is provided, it comprises a goblet body and a base, a bottom of the goblet body is connected to a connecting rod, a bearing is mounted at a top of the base, an inner side of the inner ring of the bearing is provided with a internal thread, and an outer side of a bottom of the connecting rod is provided with a external thread corresponding to the internal thread, and the bottom of the connecting rod is screwed connected to the inner side of the inner ring of the bearing; a connecting seat is mounted at the bottom of the goblet body, an internal threaded hole is provided on an inner side of the connecting seat, and a threaded column corresponding to the internal threaded hole is provided at a top of the connecting rod. The top of the base is provided with a mounting hole for positioning and mounting of the bearing. The rotary goblet in the present disclosure is simple in structure, smooth in placement, smooth in rotation and stable in rotation. When it is necessary to shake the liquid in the goblet body, the rotary goblet can realize that the rotary goblet is rotated on the desktop to wake up the wine automatically. The goblet body can also be placed flat on the desktop as a normal goblet, which can be used for both purposes and meets the diverse needs of users. It is easy to operate, easy to use, the consumer experience is good.
Absstract of: US2025120399A1
The disclosure relates to methods and compositions for altering the production of one or more plant metabolites in Vitis spp. comprising applying an effective amount of at least one elicitor, wherein the elicitor is a jasmonate or a salicylate, and combinations thereof. The disclosure further relates to methods and compositions for plant pest and pathogen control in Vitis spp. comprising applying an effective amount of at least one elicitor, wherein the elicitor is a jasmonate or a salicylate, and combinations thereof. The disclosure further teaches compositions comprising effective amounts of the elicitors disclosed here.
Absstract of: US2025121336A1
The invention discloses a novel micro bubble generating mechanism, and relates to the technical field of wine treatment, the novel micro bubble generating mechanism comprises a micro bubble generator body, a water molecule bubble generator, a high-speed rotating blade, an air pressure conversion mechanism and a high-grade stainless steel high-density gauze, one end of the micro bubble generator body is provided with an inlet, and from one end to the other end of the micro bubble generator body itself there is provided with in sequence the water molecule bubble generator, the air pressure conversion mechanism and the high-grade stainless steel high-density gauze. Through the arrangement of the micro bubble generating mechanism, a traditional decanting mode is broken.
Absstract of: US2025114756A1
A combination wine decanter and aerator system includes a base with an integrated and removable coaster. The decanter is received on the base to assist with stabilizing the decanter. The decanter includes an opening that removably receives the aerator. The aerator includes a deflector plate and an aerator body that cooperate to define at least a two-stage tortuous flow path through the aerator and into the decanter. The decanter may include a raised bottom surface that adds a third stage to the tortuous flow path and further aerates wine in the decanter. The aerator can be removed from the decanter and received on the removable coaster when not in use.
Absstract of: WO2025075774A1
A combination wine decanter 104 and aerator 102 system 100 includes a base 106 with an integrated and removable coaster. The decanter is received on the base to assist with stabilizing the decanter. The decanter includes an opening that removably receives the aerator. The aerator includes a deflector plate 120 and an aerator body 124 that cooperate to define at least a two-stage tortuous flow path through the aerator and into the decanter. The decanter may include a raised bottom surface 148 that adds a third stage to the tortuous flow path and further aerates wine in the decanter. The aerator can be removed from the decanter and received on the removable coaster when not in use.
Absstract of: EP4534646A1
The present invention relates to a method for producing improved strains of Saccharomyces cerevisiae with optimised wine-making properties, which comprises preparing at least one culture, wherein an initial strain of S. cerevisiae is in contact with at least 10 mg/l of 2-aminoethyl-L-cysteine in a culture medium and is grown for at least five weeks; and isolating individual mutants of the S. cerevisiae strain with optimised wine-making properties once that time has elapsed. The invention also relates to improved strains obtained using the method and to uses of same in the alcoholic fermentation of vegetable substrates.
Absstract of: WO2023233305A1
The present invention discloses a process mode of microalgal cultivation in semi- continuous on wine wastewater with no need to recirculate the microalgal biomass in the reactor, without dilution and sterilisation of the effluent applied as a growth medium. The process was experimentally carried out by semi-continuously applying, without recirculation of the biomass, the cultivation of Chlorella vulgaris on the digestate from the anaerobic co-digestion of winemaking lees and waste activated sludge. The integrated anaerobic digestion-microalgae treatment process is advantageous from a circular economy perspective as it leads to the exploitation of grape processing chain waste, eliminating the economic burden on producers and involving: i) the phyto-depuration of the effluent, ii) the production of bio- methane and iii) the production of biomass containing high value-added by-products (lipids, proteins and starch) that can be used to produce biodiesel, animal feed, nutraceuticals/pharmaceuticals and for producing bioplastics.
Absstract of: WO2025072814A1
The present technology provides targeted genome editing techniques to modify the color of Vitis plant parts and fruits thereof. In particular, the present technology relates to the use of genome editing methods to generate edits resulting in large inactivating deletions in genes of interest, such as genes associated with plant color and pigmentation (e.g., PDS1 and mybA1), to modify plant and fruit color traits.
Absstract of: WO2025072825A2
The present technology provides targeted genome editing techniques to modify the color of Vitis plant parts and fruits thereof. In particular, the present technology relates to the use of genome editing methods to generate edits resulting large inactivating deletions in genes of interest, such as genes and genetic elements associated with plant color and pigmentation (e.g., PDS1 gene, mybA1 gene, and Gret1 retrotransposon), to modify plant and fruit color traits.
Absstract of: WO2025071545A1
A non-alcoholic wine beverage. The non-alcoholic wine beverage may include a dealcoholized wine base of a desired wine varietal. Other ingredients, such as sugars, fruit juices, acids, antioxidants, and other flavorings also may be added. The resulting beverage is then carbonated using a precise blend of nitrogen and carbon dioxide, depending on the varietal, to create a mouthfeel, taste, and finish that replicates traditional alcoholic wines.
Absstract of: US2025109403A1
The present technology provides targeted genome editing techniques to modify the color of Vitis plant parts and fruits thereof. In particular, the present technology relates to the use of genome editing methods to generate edits resulting large inactivating deletions in genes of interest, such as genes and genetic elements associated with plant color and pigmentation (e.g., PDS1 gene, mybA1 gene, and Gret1 retrotransposon), to modify plant and fruit color traits.
Absstract of: EP4529766A1
A process for producing wine comprises the steps of: preparing colloidal silver, distributing the colloidal silver on a vine, and winemaking; the winemaking step comprises the steps of: harvesting grapes, destemming, crushing, fermentation, filtration, and bottling, and adding colloidal silver at least once to the grapes harvested from vines treated with colloidal silver, and/or to must obtained from grapes harvested from vines treated with colloidal silver, and/or to wine obtained from grapes harvested from vines treated with colloidal silver.
Absstract of: WO2025064649A1
An insulating container can be configured hold a wine bottle or other bottles that includes an outer shell and an inner shell. The outer shell and inner shell may be integrally joined together to form an insulated double wall structure with a sealed vacuum cavity between the two shells. A compressible support member may be placed to between a bottom wall of the outer shell and a bottom wall of the inner shell to help form a planar bottom wall of the inner shell when the vacuum cavity is formed. The insulating container may further include a cylindrical elastomeric disc that is a similar size and shape as the inner bottom wall and is located on the inner bottom wall.
Absstract of: US2025101474A1
A fermentation process for extracting cannabis-based phytocompounds is described. The process utilizes wine or bear yeasts to ferment cannabis flowers, resulting in cannabis lees enriched with cannabis-based phytocompounds.
Absstract of: US2025098712A1
A non-alcoholic wine beverage. The non-alcoholic wine beverage may include a dealcoholized wine base of a desired wine varietal. Other ingredients, such as sugars, fruit juices, acids, antioxidants, and other flavorings also may be added. The resulting beverage is then carbonated using a precise blend of nitrogen and carbon dioxide, depending on the varietal, to create a mouthfeel, taste, and finish that replicates traditional alcoholic wines.
Absstract of: WO2025060304A1
A storage device, comprising a storage tank (1), a support frame (2), a liquid outlet tank (3), and a base plate (4). A liquid collection box (5) is connected to the bottom of the left side of the storage tank in a communicated manner, and a drop chute (6) is formed in the left side of the bottom of an inner wall of the storage tank. By providing the liquid collection box and the drop chute, the height between the bottom of the inner wall of the storage tank and the drop chute can make sediments and fruit wine at the bottom layer of the storage tank flow into the interior of the drop chute, and then the sediments and fruit wine can flow from the drop chute of the liquid collection box into the interior of the liquid collection box. Thus, the problems that, because the alcohol content of fruit wine is low, the pectin, flavonoids, protein, cellulose and the like in the wine are very susceptible to changes in conditions, and after the fruit wine is stored for a period of time, sediments appear at the bottom of the storage tank, and an output tube is mounted at the bottom of the surface of a dust storage tank, the taste is worse due to some sediments included in the wine every time a user takes the wine and a certain limitation is caused are solved.
Absstract of: US2025100756A1
A cover having a body with a length defined between a top end and a bottom end. The body has a plurality of apertures positioned at the top end permitting air to flow into an interior of the body. An opening in the body is positioned adjacent the bottom end of the body and is sized and shaped to receive a portion of a container therein, such as a wine bottle, a wine glass or a wine decanter. A securement mechanism is positioned adjacent to the opening and is engageable to change a size of the opening from a first size to a second size. Protrusions can be positioned about the body to provide a gripping surface to the cover.
Absstract of: GB2633889A
A method for aerating a wine product to reduce the time required to mature or age the wine. This is achieved by dosing a flowing body of wine with a gas mixture comprising an inert sparging gas and 0-10 % oxygen. The gas mixture may contain nitrogen or vitiated air, and may be obtained by mixing oxygen with an inert gas. There is also a system for carrying out the aeration of the wine, the system comprising a housing 4 defining an aeration treatment zone, the housing comprising a wine input port 3 and output port 10. There is also a source of aeration gas 12 coupled to a gas introducer apparatus 5 or diffuser within the gas diffusion zone for introducing bubbles into the wine beverage as it flows through the housing. Preferably, there is a gas port 21 for venting excess gases and pumps 2 11 for pumping the wine. Wine from fermentation, maturation, barrels, storage or blending may be used. There may be a feedback control system that monitors wine temperature, flow rate, gas flow rate or gas composition to automatically control these characteristics to achieve a desired level of measurable characteristics within the wine.
Absstract of: NL2039687A
KEY GENE FOR REGULATING THE AGRONOMIC TRAITS OF THE COLOR OF VITIS VINIFERA L. CV. MUNAGE AND A MINING METHOD THEREOF The present invention relates to the technical field of genetic engineering, and in particularly to a key gene for regulating the agronomic traits of the color of Vitis vinifera L. CV. Munage and a mining method thereof. Constructing the haplotype genome of Vitis vinifera L. CV. Munage through haplotype assembly and comparing Vitis vinifera L. CV. Red Munage With Vitis vinifera L. cv. White Munage is helpful for understanding the role of genomic regions at the gene expression level and in key traits.
Absstract of: US2025092340A1
A method for industrially producing mogroside, fructus momordicae sugar/wine and mannitol from fresh fructus momordicae. The method includes the following steps: freshness-preserving and post-ripening: intervally spraying a mixed aqueous solution of ε-polylysine hydrochloride and calcium propionate, while intervally activating an ozone cycle; and spraying an aqueous solution of ethephon during post-ripening; preparation of mogroside: obtaining mogroside by subjecting the fresh-preserved and post-ripened fructus momordicae to water extraction, microfiltration, gradient processing with combined resins, concentration and spray-drying; preparation of fructus momordicae sugar: obtaining fructus momordicae sugar by compounding the mogroside and a non-sugar sweet substance; preparation of fructus momordicae wine: obtaining fructus momordicae wine by subjecting a macroporous adsorption resin effluent to fermentation and distillation to obtain a distillate, and then formulating same with the mogroside; and preparation of mannitol: obtaining mannitol by subjecting a distillation bottom liquor during the distillation of the fructus momordicae wine to microfiltration, nanofiltration, concentration and crystallization.
Absstract of: US2025089601A1
Embodiments of the present invention relate to soil conditioning/amending equipment for use with a tractor or similar hauling equipment to improve soil conditions of a vineyard, orchard, field, or the like. Embodiments of the soil conditioning equipment include a leading bow-shaped structure that cuts through the soil when dragged from the surface by the tractor, etc. The bow shaped structure (“injector”) is part of an open chute that moves thorough the soil to break up the soil and create an opening for soil amendment to fall through. Compost and/or other soil amendments are poured onto a conveyor and into the void landing roughly 1-3 feet below the soil line. The soil and amendments are mixed together in the wake of the injector by waterfall-like currents both above and below the soil line as the void in the soil collapses as the tractor moves forward.
Absstract of: US2025089605A1
Embodiments of the present invention relate to soil conditioning/amending equipment for use with a tractor or similar hauling equipment to improve soil conditions of a vineyard, orchard, field, or the like. Embodiments of the soil conditioning equipment include a leading bow-shaped structure that cuts through the soil when dragged from the surface by the tractor, etc. The bow shaped structure (“injector”) is part of an open chute that moves thorough the soil to break up the soil and create an opening for soil amendment to fall through. Compost and/or other soil amendments are poured on a conveyor and into the void landing roughly 1-3 feet below the soil line. The soil and amendments are mixed together in the wake of the injector by waterfall-like currents both above and below the soil line as the void in the soil collapses as the tractor moves forward.
Absstract of: US2025089722A1
The present disclosure concerns methods of using novel bacterial strains of 0617-T307, 0917-T305, 0917-T306, 0917-T307, 0118-T319, 0318-T327, and 0418-T328, and the cell broth and novel metabolites produced from the bacterial strains, to inhibit the growth of a variety of pathogenic microorganism for a variety of crops. This method is effective against a broad range of fungal pathogens, including Pythium aphanidermatum, Podosphaera xanthii, Plasmopara viticola, Erysiphe cichoracearum, Pseudoperonospora cubensis, Clarireedia jacksonii, Microdochium nivale, and Podosphaera leucotricha. The methods include the application of Formula (I) in various formulations to inhibit pathogenic microorganisms in crops such as cucurbits, legumes, leafy greens, root vegetables, oilseed crops, ornamental plants, fruit crops, and turfgrass. The methods include the use of an agricultural composition including a novel, potent antimicrobial metabolite produced from the bacterial strains corresponding to the compound having Formula (I):
Nº publicación: US2025093319A1 20/03/2025
Applicant:
FENG YE [US]
Feng Ye
Absstract of: US2025093319A1
Methods of predicting perceptual characteristics may include: (a) receiving an optical signal from a sample of a grape product or a wine; (b) extracting features from the optical signal by transforming information in the optical signal to a latent space; and (c) providing the features to a machine learning model that outputs (i) chemical composition information in the grape product or the wine, and/or (ii) the one or more perceptual characteristics of a finished wine produced from the grape product or of the wine. The chemical composition information and/or the perceptual characteristics may pertain to smoke taint.
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