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UNIVERSAL ELECTRONIC BUNG SYSTEM

Resumen de: EP4803864A2

0001 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.

METHODS FOR TREATING VITICULTURE DISEASES

Resumen de: WO2026180684A1

Provided are methods for preventing, treating, delaying, controlling, or slowing the progression and/or ameliorating a disease, disorder, or condition related to infection of a grape plant with a fungus or a parasitic oomycete, the methods including treating water with a stabilized hydrogen peroxide composition to produce a treated water, wherein the stabilized peroxide composition includes water, hydrogen peroxide, and a sugar alcohol, wherein the sugar alcohol is selected from the group consisting of sorbitol, xylitol, mannitol, lactitol, maltitol, erythritol, isomalt, and combinations thereof, and the stabilized peroxide composition contains no silver, organophosphonate, peroxyacetic acid, peracid, or stannate; and administering the treated water to a surface of a grape plant or to soil in proximity to the grape plant. The composition optionally includes a carboxylic acid. Administering the composition to the grape plant can induce stress response mechanisms and modulate plant defense and immune responses in the treated plants.

GRAPE SEED PROTEIN PEPTIDE HAVING DPP-IV INHIBITORY ACTIVITY AND PREPARATION METHOD THEREFOR

Resumen de: WO2026179576A1

The present invention belongs to the field of comprehensive utilization of wine fermentation by-products. Disclosed are a grape seed protein peptide having a DPP-IV inhibitory activity and a preparation method therefor. The grape seed protein peptide of the present invention is prepared from an enzymolysis product obtained by means of subjecting a grape seed protein, which is prepared from grape seeds by means of an ultrasound-assisted alkaline method, to enzymatic hydrolysis with an alkaline protease. The grape seed protein peptide of the present invention exhibits a good DPP-IV inhibitory effect, serves as a natural plant-derived DPP-IV inhibitor, and can be used in functional foods and nutraceuticals.

METHOD FOR GENERATING HOMOGENOUS, SIZE-DEFINED PSEUDO-ISLETS OF PORCINE ORIGIN BY RHO/ROCK PATHWAY INHIBITION

Resumen de: WO2025088022A1

The invention relates to an ex vivo method for generating pseudo-islets from a porcine subject by providing single cells dissociated from islets or islet-like cell clusters (ICC) obtained from a porcine pancreas, treating the dissociated cells with a Rho/ROCK inhibitor, and obtaining pseudo-islets. The invention further relates to an in vitro population of porcine pseudo-islets obtained by treatment with a Rho/ROCK inhibitor, wherein greater than 30% of the population exhibit a defined size with an average diameter of 30-350 μm and a standard deviation (SD) of 10 or less. The invention also relates to the pseudo-islet population for use in the treatment of diabetes, preferably type 1 diabetes, in a subject, wherein the pseudo-islet population is transplanted to the subject.

LOW-ALCOHOLIC BEVERAGE

Resumen de: AU2025212033A1

The present invention relates to a process of producing a low- or non-alcoholic beverage, in particular a fermented, non-alcoholic beverage which is a wine analogue.

Reusable pet bottle

Resumen de: GB2704210A

A reusable polyethylene terephthalate (PET) bottle 10 having a capacity of 500 ml and capable of withstanding at least eight pasteurisation cycles at 60°C comprises: a body portion 14 and a base portion 12 defining a champagne base, the base portion extending 24 mm in a direction from a bottom of the bottle towards a top of the bottle. The base portion weighs at least 15 g and a thickness of the bottle at the bottom of the base portion is at least 2.3 mm. Preferably the bottle weighs between 50 g and 60 g. The champagne base may comprise a cavity 18 extending upwardly into the bottle having a height of between 8 mm and 14 mm, but preferably between 10 mm and 12 mm. A preform (22, fig. 4) for making the bottle may be dimensioned such that an axial stretch ratio between the preform and the bottle is at least 2.0 and a radial stretch ratio between the preform and the bottle is less than 2.6. A method of making the bottle comprises blow moulding the preform into a mould, and heating the mould to a temperature of between 80°C and 135°C. Figure 2

VACUUM SEALING COMPONENT

Resumen de: US20260242705A1

Provided is a vacuum sealing component, which includes a sealing plug and an upper cover arranged at an upper end of the sealing plug. The upper cover and the sealing plug are provided with an installation cavity, a first through hole communicated to the installation cavity is provided in the upper cover. A second through hole communicated to the installation cavity is provided in the sealing plug, and an elastic sealing plug configured to control opening or closing of the first through hole is provided in the installation cavity. A top of the upper cover is provided with an insertion slot, and an upper end of the elastic sealing plug can pass through the first through hole and extend into the insertion slot. The vacuum sealing component in the present disclosure is separated from a wine dispenser main body.

REMOVABLE, REUSABLE, RIGID BOTTLE HOLDER AND HANDLE FOR A BULBOUS SPARKLING WINE BOTTLE

Resumen de: WO2026172130A1

The present invention is a removable, reusable, rigid bottle holder and handle specifically designed to assist in handling and pouring liquids from bulbous-shaped bottles, such as those used for sparkling wines. The device comprises a heavy-duty screw cap, a rigid bottle holder with a semi-circular cutout, and a hook-and-loop fastener for secure attachment. It provides stability and ease of use, addressing the unique shape and weight distribution challenges of these bottles. The design enables mounting from below, ensuring a snug fit around the bottle's base and neck. Made from durable materials like polycarbonate or aluminum alloys, the device offers strength, reusability, and aesthetic appeal. The innovation reduces strain on the user's hand and wrist during pouring and can be quickly removed for reuse. This invention enhances the usability and versatility of bulbous bottles while maintaining user convenience and safety and enhances the aesthetic appearance by hiding the wine cork

DENDROBIUM OFFICINALE HEALTH WINE TESTING APPARATUS AND METHOD

Resumen de: WO2026170575A1

A dendrobium officinale health wine testing apparatus and method. A main body of the testing apparatus is fixed to the upper end of a base; a bottom plate is slidably arranged at the upper end of the base; a sample jar is placed on the upper end of the bottom plate, and the bottom plate can drive the sample jar to slide into a feed inlet; and a liquid outlet tube is fixedly arranged at one end of the base, and a discharge end of the liquid outlet tube is located above the sample jar. When a second electric motor is started, the degrees of inclination of a plurality of sampling tubes in a dendrobium officinale health wine container can be changed, and liquid inlet ends of the plurality of sampling tubes can be respectively located in four orientations in the dendrobium officinale health wine container, so that multi-position sampling can be performed on a dendrobium officinale health wine solution, thereby making the sample solution more representative, and thus improving the accuracy of subsequent testing results of dendrobium officinale health wine.

WINE STORAGE DEVICE AND MANAGEMENT SYSTEM THEREFOR

Resumen de: WO2026168987A1

Disclosed are a wine storage device and a management system therefor. The wine storage device, according to the present disclosure, may comprise: a housing provided with a space in which one wine may be stored; a window formed on at least one portion of the outer surface of the housing and provided with an ultraviolet blocking layer; a thermal insulation material inserted into at least one portion of an inner wall of the housing, or surrounding at least one portion of the inner surface of the housing; one or more temperature adjusting elements disposed on the inner surface of the housing or on the thermal insulation material so as to adjust the temperature of the space in the housing; a sensor for collecting spatial environment information in the housing; and a control unit for controlling the temperature adjusting elements on the basis of the environment information collected by the sensor and information on the wine.

METHOD OF DIAGNOSING A SUBPOPULATION OF SUBJECTS WITH A POST-COVID-19 CONDITION AND OF TREATING THE SUBJECTS USING BAFF INHIBITION

Resumen de: WO2026165666A1

The present disclosure provides a method for treating long CO VID ( e.g., severe long CO VID) or at least one symptom thereof in a subpopulation of subjects displaying a combination of biomarkers namely a blood level of secreted B-cell activating factor and of membrane BAFF in white blood cells higher than a corresponding reference level; and at least one of blood level of precursor- like marginal zone B-cell populations, zonulin, anti-Mi-2 nuclear antigen autoantibodies, anti-SmD autoantibodies, anti-Ul-snRNP-A autoantibodies, anti-RCN2 autoantibodies, lipopolysaccharide-binding protein (LBP), and p-D-glucan higher than a corresponding reference level, and APRIL lower than a corresponding reference level, comprising administering a therapeutically effective amount of a BAFF inhibitor to the subject. It also provides a method of diagnosing a subject as having long CO VID using the combination of biomarkers and a diagnosis kit comprising ligands for the biomarkers.

FLUID TREATMENT APPARATUS WITH PULSED ELECTRIC FIELDS

Nº publicación: EP4790026A1 12/08/2026

Solicitante:

GHEZZI MASSIMILIANO [IT]
Ghezzi, Massimiliano

Resumen de: EP4790026A1

0001 Apparatus for treating various fluids, such as wine, must, water, oil, sauce, fruit juice, and others, to prevent contamination or the development and spread of diseases such as salmonella and legionella. The apparatus allows to avoid excessive proliferation of colonies of bacteria and yeasts which, if present in excessive quantities, can cause mould and pathogens in general. The apparatus comprises a container body containing a reticular cathode and anode that allow the liquid to pass through and are powered by an electrical connector that receives electrical current from a power supply controlled by an electronic control unit. The container body is configured to be immersed in the liquid to be treated, allowing the liquid to flow through the cathode and anode, which generate a pulsed electric field. The electrical signal has a frequency of about 300 Hz, an amplitude of 100V and pulses of few milliseconds. To increase the efficiency of the treatment, the signal changes polarity every 90 seconds.