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16
resultados
Última actualización
02/11/2025 [06:56:00]
Resumen de: WO2025224138A1
Device for transport, storage and dispensing for large format bottles of wine comprising a first parallelepiped-shaped structure (100), comprising side walls (7), and a second parallelepiped-shaped structure (200), comprising side walls (12), where the second parallelepiped-shaped structure (200) is located inside the first parallelepiped-shaped structure (100), such that the second parallelepiped-shaped structure (200) is rotatable with respect to the first parallelepiped- shaped structure (100) by means of metal rivets (16) that join the side walls (7) of the first parallelepiped-shaped structure (100) with the side walls (12) of the second parallelepiped- shaped structure (200).
Resumen de: WO2025226168A1
The present invention relates to a process for producing a probiotic powder from grape marc, comprising the steps of: a) mixing 75-85% of grape marc and 15-25% of an inoculum, said inoculum consisting of Lactobacillus casei 431 and Bifidobacterium BB12; b) keeping the mixture from step a) under aseptic conditions for a time interval in the range of 24-168 hours; c) drying the mixture from step b) at a temperature in the range of 60-65°C until it reaches a constant weight; and d) grinding the dry mixture from step c). The invention pertains to the field of production of probiotic products.
Resumen de: US2025333221A1
A beverage sealing cap that absorbs oxygen keeps a bottled beverage, such as a bottle of wine, fresh after opening and re-sealing. The beverage sealing cap is made with a thermoplastic elastomer stopper containing an oxygen absorber. When inserted into an opened beverage bottle, the stopper seals the bottle to prevent ingress of air, while the oxygen absorber removes the oxygen present in the air inside the bottle. As a result, the contents of the bottle are preserved in a fresh state, avoiding degradation of flavor and waste due to spoilage.
Resumen de: WO2025224484A1
Method for characterizing wines with excess pressure and related system The present invention concerns a method for characterizing a wine with excess pressure, comprising the following steps: - preparing an environment with predetermined temperature, pressure and relative humidity; - pouring a wine with excess pressure to be characterized into a glass, in a predetermined amount and at a predetermined temperature; - waiting for a predetermined waiting time; - recording for a predetermined time the sounds emitted by the bubbles present in said wine, through a microphone positioned in the head area of said glass; - processing said audio recording obtained in the previous step; - obtaining frequency spectrum and sonogram. The present invention also concerns a system for characterizing or verifying a wine with excess pressure.
Resumen de: WO2025224200A1
The present invention relates to a dealcoholized wine-flavored composition, characterised in that: - the alcohol content in said composition is less than 0.5 vol %, and preferably less than 0.1 vol %; - said composition comprises rectified concentrated grape must and gum arabic, as well as one or more natural flavoring agents selected exclusively from the concentrated flavors of juices or crude extracts of strawberry, lemon, jasmine and mixtures thereof, wherein - said wine is a rosé wine.
Resumen de: EP4640383A1
L'invention concerne un organe d'usinage (4) ou de support (2) pour un outil portatif pour des applications agricoles, viticoles, arboricoles ou d'élevage d'animaux de rente, ledit organe étant réalisé au moins en partie en métal, et étant arrangé pour être déplacé afin de réaliser un usinage,dans lequelau moins une portion de l'organe d'usinage (4) ou de support (2) comprend un revêtement en alliage or-cobalt.Ce type de revêtement permet d'obtenir des bonnes propriétés tribologiques, notamment un effort réduit à la friction et une bonne anticorrosion. De plus, le nettoyage des organes d'usinage ou de support pour outils portatifs selon l'invention est facilité. Enfin, les organes d'usinage ou de support sont également biocompatibles, ce qui les rend particulièrement adaptés pour des applications d'élevage, par exemple pour des lames pour des cisailles à onglons pour moutons ou chèvres, par exemple. Le revêtement a de plus une bonne résistance à l'usure.
Resumen de: WO2025220827A1
The method for manufacturing tofu using wine may include: a soaking step of washing and soaking soybeans; a grinding step of adding water to the soaked soybeans and grinding same; a soymilk preparation step of boiling the ground soybean mixture and filtering same to obtain soymilk; a heating step of heating a soymilk mixture to a temperature of 90 to 95°C, the soymilk mixture being obtained by mixing 15 to 25 parts by weight of wine concentrate with 100 parts by weight of the soymilk; and a molding step of adding a tofu coagulant to the soymilk mixture and pressing same to form tofu.
Resumen de: US2025325471A1
The present disclosure relates to the field of anti-aging technologies, and particularly to a preparation method of a multidimensional anti-aging nutrient. The multidimensional anti-aging nutrient includes anti-aging granules and a beauty nourishing oral liquid, wherein the anti-aging granules includes the raw materials: 10 g of Cistanche deserticola, 10 g of Morinda officinalis, 4 chrysanthemums, 10 g of Chinese wolfberry, ethanol, 10 g of lactose, 10 g of sucrose, 5 g of microcrystalline cellulose and 1 g of magnesium stearate; a process for preparing the anti-aging granules is as follows: step S1, soaking 10 g of Cistanche deserticola with yellow rice wine, then baking the soaked Cistanche deserticola, respectively smashing 10 g of Morinda officinalis without cores and 4 chrysanthemums without calyx to pass through a 20-mesh sieve, extracting the Cistanche deserticola with 60% ethanol, with a material-to-liquid ratio of 1:10, and then soaking for 30 min.
Resumen de: US2025325946A1
Carbonation is the process of dissolving carbon dioxide into beverages like beer, sparkling wine, and seltzer water. To speed up the carbonation process, a still liquid is atomized into droplets as it is added to a container pressurized with carbon dioxide. The gas in the container will adsorb into the droplets more quickly than for traditional carbonation methods because of the large surface area-to-volume ratio of the droplets. The carbonated droplets will collect as pooled liquid in the bottom of the container from which it is sent to a storage vessel carbonated to the desired level. The system and process allows for carbonation of liquid at a rate of several gallons per minute, which is a significant increase over current processes.
Resumen de: WO2024126448A1
Suggested is a low-alcoholic fermented beverage, obtainable or obtained by the following steps: (a) providing leaves from untreated grape vines; (b) subjecting the leaves from step (a) to a treatment with, water, grape juice, alcohol-free wine or mixtures thereof to obtain an infusion; (c) optionally removing the leaves and/or supplementing the infusion of step (b) with a source of a carbohydrate; (d) subjecting the infusion of step (b) or (c) to fermentation by adding a working amount of at least one micro-organism capable of inducing fermentation to obtain a fermentation product; (e) removing the liquid supernatant from the solid residue; and optionally (f) adding further aroma compounds and additives to said liquid of step (d), wherein fermentation is conducted under microaerobic or aerobic conditions.
Resumen de: WO2025214761A1
A flexible barrier laminate comprising a layer comprising polyhydroxyalkanoate (PHA), particles, present in the PHA layer, wherein the particles are present in an amount of from 0.1 to 50 wt%, wherein the particulate material is selected from the group consisting of lignin, talc, olive stone powder, wine plastics filler, vine shoot powder, clay, graphene, graphene oxide and mixtures thereof, and a cellulose fiber-based layer.
Resumen de: US2025318670A1
A method of producing a wine glass (W) to which a decorative piece (J) is mounted and permanently held in place. The method includes first selecting a decorative piece from a plurality of decorative pieces, then cleaning a portion of the glass to which the decorative piece is to be attached. Next, a glue is applied to a backside of the decorative piece, the backside being fitted against an outer surface of the glassware, and the glue including a resin sensitive to ultraviolet (UV) light. Finally, the wine glass and decorative piece are radiated with an ultraviolet light having a defined wavelength for a predetermined period of time for the light to cure the resin and permanently affix the decorative piece to the wine glass.
Resumen de: WO2025210587A1
The present invention describes a pharmaceutical/nutraceutical composition comprising L-arginine and pomace extract (Vitis vinifera) titrated in polyphenols. The nutraceutical composition of the present invention, by virtue of a synergistic effect between the two active components, has proven useful for lowering blood pressure and thus treating hypertension.
Resumen de: WO2025210239A1
The present invention relates to a process for manufacture of a dehydrated wine product being a dry product made from wine and at least one solid excipient, as well as to a dehydrated wine product and tablets comprising the same.
Resumen de: US2025312353A1
Described herein is a data-driven computational approach to identify candidate molecules and characterize them using prior knowledge of the Port Wine Birthmark—associated biological processes and pathways. The signature-based connectivity map (CMap)47 computational drug discovery module took a collection of transcriptomic signatures (DEGs) as input and outputs a list of ranked drugs predicted to consistently reverse the input gene signature(s) as input.
Nº publicación: EP4628090A1 08/10/2025
Solicitante:
UMBRIA CARE [FR]
Umbria Care
Resumen de: EP4628090A1
La présente invention se rapporte au domaine de la cosmétique et/ou pharmaceutique en proposant un principe actif comprenant un extrait composé d'un mélange d'ingrédients naturels ayant des vertus particulièrement d'intérêts pour lutter et soulager les douleurs, en particulier les douleurs liées à la sciatique. Ainsi, l'invention porte principalement sur un principe actif comprenant un extrait constitué d'un mélange de baies de genièvre, de romarin et de vin blanc.
BOPI
Sede Electrónica
