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UNIVERSAL ELECTRONIC BUNG SYSTEM

Resumen de: 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

Resumen de: 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.

USE OF ALUMINOSILICATE POLYMERS AS AN ACTIVE INGREDIENT AGAINST PHYTOPATHOGENIC MICROORGANISMS

Resumen de: US20260157374A1

The use of aluminosilicate polymers having an imogolite local structure and derivatives thereof as an active ingredient against phytopathogenic microorganisms, in particular Plasmopara viticola, which is the cause of downy mildew in grapevines. Also, a method for combating the occurrence of diseases caused by phytopathogenic microorganisms in plants. The method includes at least on step of applying, to the plants, a compositing having at least one aluminosilicate polymer having an imogolite local structure and derivatives thereof as an active ingredient.

PROCESS AND SYSTEMS FOR THE UPCYCLING OF POMACE AT AN INDUSTRIAL-SCALE WINERY USING OUT OF SERVICE FERMENTORS

Resumen de: WO2026120409A1

A system and process for the bioconversion of pomace derived from wine production into a product for incorporation into food, is operated in whole or in part at an industrial-scale winery. Off-season or decommissioned industrial fermenters are used to conduct an anaerobic microbial fermentation to provide an ethanolic pomace, and a bacterial fermentation to provide an acidic pomace. The acidic pomace is processed to obtain the product in puree and powder forms. The process includes process control points and may optionally include compositional adjustments to obtain the product according to selected specifications. Microbial starters are propagated at the winery to ensure there are available cultures for the fermentations, such as yeast, lactic acid bacteria and acetic acid bacteria. When using acetic acid bacteria, the fermenter is isolated from the wine cellar or a wine cellar area.

FERMENTED EXTRACT OF VITIS VINIFERA AND ITS APPLICATIONS

Resumen de: WO2026120172A1

A method for fermenting aqueous extracts of Vitis vinifera leaves, the fermentation product thus obtained and its cosmetic, nutraceutical or cosmetic applications are described, in particular in the dermatological field.

Method for preparing wine slush beverages

Resumen de: KR20260086274A

본 발명은 와인을 이용한 슬러쉬의 제조방법에 관한 것으로, 포도를 발효하여 와인을 제조하는 와인제조단계; 상기 제조된 와인을 동결건조하는 동결건조단계; 상기 동결건조물과 정제수를 혼합하는 혼합단계; 및 상기 혼합물을 초냉각상태로 만드는 냉각단계를 포함한다. 이에 따라, 별도의 당 첨가 없이도 우수한 맛을 재연할 수 있고, 슬러쉬 제조 장비 없이도 온도 조절 만으로도 우수한 품질의 슬러쉬를 제공할 수 있다. 또한, 와인 동결 건조물을 이용함에 따라 알코올의 도수 조절 역시 용이하다.

Fermented rice wine using hempseed meal and its manufacturing method

Resumen de: KR20260083111A

본 발명은 햄프씨드박을 이용한 발효 약주 및 그 제조방법에 관한 것으로, 더욱 상세하게는 젖산과 효모와 입국과 황국과 고두밥 및 물을 사용하여 재료를 준비한 후 햄프씨드박을 추가하여 최종 발효한 다음 여과하여 완성함에 따라 햄프씨드박의 맛과 향 및 효능이 더해진 햄프씨드박을 이용한 발효 약주 및 그 제조방법에 관한 것이다. 이러한 본 발명은 젖산과 효모와 입국 및 물을 혼합한 후 24~28℃에서 2~4일동안 발효하여 주모를 준비하는 단계; 준비된 상기 주모에 입국과 물을 추가하여 제1재료를 준비한 후 24~28℃에서 2~4일동안 1단 담금하는 단계; 1단 담금된 상기 제1재료에 고두밥과 효모 및 물을 추가하여 제2재료를 준비한 후 24~28℃에서 3~5일 동안 2단 담금하는 단계; 2단 담금된 상기 제2재료에 고두밥을 더 추가하여 제3재료를 준비한 후 24~28℃에서 2~4일동안 3단 담금하는 단계; 3단 담금된 상기 제3재료에 햄프씨드박을 추가하여 제4재료를 준비한 후 18~22℃에서 2~6일 동안 최종 발효하는 단계; 및 최종 발효된 상기 제4재료를 여과하여 발효 약주를 완성하는 단계;로 구성되는 것을 특징으로 하는 햄프씨드박을 이용한 발효 약주 제조방법을 기술적 요지로 한다. 그리고 본 발명은 상기한 제조방법에 의해 제조되는 것을

WINE AND PROCESS FOR ITS PREPARATION

Resumen de: AU2024403094A1

A process for producing a concentrated aroma from an alcoholic beverage including treating an aroma fraction by evaporative perstraction to produce a treated aroma fraction and treating the treated aroma fraction by reverse osmosis to produce a concentrated aroma fraction.

BEVERAGE CONTAINER

Resumen de: AU2024401176A1

A beverage container, such as a wine glass, is provided, that may utilize lightweight and impact resistant materials, such as plastics (polymeric materials), while providing the handfeel of a traditional container (e.g. a crystal wine glass). The beverage container comprises a base including one or more weights; and a reservoir, coupled to the base and for receiving a beverage.

TECHNOLOGY FOR PRODUCING SWEET WINES OF FLAVOURED VARIETIES WITH ENHANCED SENSORY PROFILE BY STOPPING ALCOHOLIC FERMENTATION WITH SATURATED FATTY ACIDS WITH MEDIUM CHAIN

Resumen de: RO139598A2

The invention relates to a process for producing sweet wines of flavoured varieties with enhanced sensory profile. According to the invention, the process comprises the stages of the classic technology for producing sweet wines of flavoured varieties where yeast strains of Saccharomyces cerevisiae species are used for fermentation. In order to stop the fermentation, the fermentation must is treated with 10 mg/l of saturated fatty acids with medium chain and octanoic acid or decanoic acid, respectively, in association with 60 mg/l of SO₂. In one embodiment, there are used yeast strains with a low capacity of esterification and beta-glucosidase activity, and the fermentation is stopped by adding decanoic acid and 60 mg/l of SO₂. In another embodiment there are used strains with a low capacity of esterification, the fermentation being stopped by a treatment with 10 mg/l of decanoic acid and 60 mg/l of SO₂. In the flavoured sweet wine bottling stage there is applied a sulphitation with doses of 30...100 mg/l of SO₂, depending on the need of antioxidant and antimicrobial protection.

How to make bangshaw using Gujibbong Wine

Resumen de: KR20260078618A

본 발명은 구찌뽕와인을 활용한 뱅쇼 제조 방법에 관한 것으로, 구찌뽕에 의하여 수확하여 항산화 피부미용 다이어트에 도움을 줄 수 있게 함으로써 포도는 과다섭취시 혈당이 올라가고 장이 민감한 사람은 복부팽만감을 느끼며 일부 알레르기반응과 신장기능이 약한 사람은 제한을 두는 과일이며 향신료에 민감한 반응을 일으키는 문제점을 해소하도록 한 것이다.즉, 본 발명은, 포도주와인뱅쇼에 있어서 수확하여 항산화 피부미용 다이어트에 도움을 줄 수 있게 4주간의 시간이 필요한 구찌뽕, 와인을 발효시키는 역할을 할 수 있게 적정온도가 필요한 효모, 효모의 먹이가 되어 숙성 될 수 있게 적정량의 중요성 필요한 원당, 식이섬유소를 더할 수 있게 단당류를 다당류의 형태로한 조청, 상큼한 맛을 더 할 수 있게 디톡에 도움되는 형태로한 레몬, 향긋함을 살릴 수 있게 수분함량을 높여 추가하는 형태로한 사과, 정향보다 부드럽고 찬물에서도 향이 잘 우러나기 때문에 디톡과 건강증진에 필요한 산미나리씨를 포함하는 것을 특징으로 한다.따라서, 본 발명은 구찌뽕에 의하여 수확하여 항산화 피부미용 다이어트에 도움을 줄 수 있게 하여, 포도는 과다섭취시 혈당이 올라가고 장이 민감한 사람은 복부팽만감을 느끼며 일부

SYSTEMS AND METHODS FOR DETERMINING FLUID FILL METRIC OF FLUID IN A RECEPTACLE

Resumen de: WO2026111971A1

The present invention relates to systems and methods for determining fluid fill metric of fluid (e.g., wine, bourbon, etc.) in a receptacle and evaluating fluid quality. The sensing device includes an outer housing and an inner housing. The inner housing includes a cavity adapted to receive a portion of a fluid stored in the receptacle while the sensing device is inserted into the receptacle. The sensing device includes a first sensor module configured to generate an electric field based on detecting at least one electrical parameter of the portion of the fluid in the cavity. The sensing device includes a control circuitry communicably coupled to the first sensor module. The control circuitry determines a fluid fill metric of the fluid in the receptacle and generates sensory data based on processing the fluid fill metric, the ambient parameters, and one or more parameters associated with the fluid.

NATURAL DEEP EUTECTIC SYSTEMS

Nº publicación: AU2024372740A1 28/05/2026

Solicitante:

NEW ZEALAND INST FOR BIOECONOMY SCIENCE LIMITED
NEW ZEALAND INSTITUTE FOR BIOECONOMY SCIENCE LIMITED

Resumen de: AU2024372740A1

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.