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ELECTRONIC WINE DECANTER

Resumen de: WO2025152461A1

An electronic wine decanter, comprising a housing, a control circuit board (40), a display member, a wine pump (30), a bottle stopper sleeve (20), a dual-pipe connecting member (24), and a wine pumping pipe (25), wherein a wine guide pipe (11) is provided in the housing; a bent portion (61) is provided at the top of the housing; a liquid output channel is provided in the bent portion (61), and a wine outlet nozzle (62) is provided at the tail end of the bent portion; a wine inlet (32) of the wine pump (30) is connected to a liquid path between a first connecting pipe (80) and the wine guide pipe (11), and a wine outlet (31) is connected to a second connecting pipe (71); a temperature probe (81) is installed in the first or second connecting pipe; the dual-pipe connecting member (24) comprises an annular body and a through pipe (240) at the center of the annular body, the upper end of the through pipe (240) is connected to the wine guide pipe (11), and the lower end of the through pipe (240) is connected to the wine pumping pipe (25); the wine pumping pipe (25), the through pipe (240) of the dual-pipe connecting member (24), the wine guide pipe (11), the wine pump (30), and the liquid output channel are sequentially connected by means of a liquid path to form a wine distribution pipe; when the wine pump (30) works, external air is suctioned into the through pipe (240) of the dual-pipe connecting member (24) through the bottle stopper sleeve (20) and is mixed with wine for deca

NON-ALCOHOLIC WINE BEVERAGE INCLUDING PREDETERMINED RATIOS OF NITROGEN AND CARBON DIOXIDE

Resumen de: US2025234905A1

A non-alcoholic wine beverage. The non-alcoholic wine beverage includes 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 combination of carbonation gases comprising a predetermined ratio of nitrogen and carbon dioxide, depending on the varietal, to create a mouthfeel, taste, and finish that replicates traditional alcoholic wines.

A COMPUTATIONAL METHOD FOR CLASSIFYING A NATURAL CORK STOPPER

Resumen de: WO2025153864A1

The present disclosure relates to the non-invasive and non-destructive testing of natural cork stoppers, for the classification of natural cork stoppers suitable to be provided in bottles such as wine bottles. It includes a computational method (100) for classifying a natural cork stopper comprising obtaining electromagnetic information of the natural cork stopper, the electromagnetic information being obtained from a non-destructive testing imaging technique performed on the natural cork stopper (101), obtaining one or more features of the natural cork stopper from the electromagnetic information (102), accessing a database correlating electromagnetic information features of natural cork stoppers with corresponding oxygen transmission rates (103), and comparing the obtained one or more features with the electromagnetic information features of the database (104) and therefrom classifying the natural cork stopper (105).

Air Extraction and Wine Extraction Two-In-One Extraction Device

Resumen de: US2025229236A1

The present disclosure relates to an air extraction and wine extraction two-in-one extraction device, including a housing, a wine extraction mechanism, an air extraction mechanism, an extraction switch, a switching mechanism, a wine plug and a controller. The wine extraction mechanism, the air extraction mechanism and the controller are all arranged in the housing. The extraction switch is also arranged on the housing and partially exposed from the housing. The switching mechanism is detachably arranged at a bottom of the housing. An extraction channel is arranged in the housing. The wine plug is located at a bottom of the switching mechanism. The wine extraction mechanism, the air extraction mechanism and the wine plug are all in communication with the extraction channel. The wine extraction mechanism, the air extraction mechanism, the switching mechanism and the extraction switch are all electrically connected with the controller.

COMPOSITIONS AND METHODS FOR THE TREATMENT OF CORONAVIRUS DISEASES

Resumen de: US2025228808A1

Compositions and methods for inhibiting coronavirus infection and for treating subjects already infected with a coronavirus such as the SARS-COV-2 virus that causes COVID-19. The compositions and methods are also useful for reducing the risk of developing severe CO VID-19 if a subject becomes infected with the SARS-COV-2 virus. The compositions and methods reduce viral load and reduce the time to reach clinical resolution in COVID-19 patients.

HEALTH CULTIVATION WINE AND PREPARATION METHOD THEREOF

Resumen de: US2025230386A1

A health cultivation wine and a preparation method thereof are provided. The health cultivation wine, calculated by weight percentage, includes: 90-99% Baijiu, 0.05-1% turtle shell, 0.05-1% shark cartilage, 0.5-1% garlic, 0.05-1% Panax quinquefolius, 0.75-1% Lycium chinense, 0.25-1% jujube, 0.75-1% Angelica sinensis, and 0.75-1% Rehmannia glutinosa. The provided health cultivation wine is not only mild, but also refreshing, promotes blood circulation, improves sleep quality, especially has significant effect in prolonging life.

WINE BARREL

Resumen de: WO2025148898A1

The present invention relates to the technical field of wine drinking devices, and provides a wine barrel. The present invention solves the problem of insufficient use reliability of existing wine barrels. The present wine barrel comprises a barrel body and a piston sleeve fixedly provided in the barrel body; a trigger disc is provided in the piston sleeve and a piston is slidably provided in the piston sleeve; a closed pressure cavity is formed between the upper side surface of the piston and the inner wall of the piston sleeve; elastic pieces extending upwards are provided on the trigger disc; the piston is provided with a clearance space used for accommodating the elastic pieces and enabling the piston to move downwards relative to the triggering disc; the piston sleeve is connected to a gas cylinder which is provided with a gas cylinder valve and can release gas into the barrel body when the gas cylinder valve is opened; a limiting sleeve located on the lower side of the piston is provided in the piston sleeve; and when the elastic pieces are located in the clearance space and the piston moves downwards to abut against the limiting sleeve, the elastic pieces are not pressed downwards by the piston. The wine barrel is used for avoiding gas waste caused by abnormal gas release by the gas cylinder.

ANTIOXIDANT COMPOSITION

Resumen de: WO2025150492A1

The present invention addresses the problem of providing an antioxidant composition having durable antioxidant activity.　The present invention provides: an antioxidant composition containing, as an active ingredient, a light-irradiated product of a grape pomace extract or a new compound contained in said light-irradiated product; and a method for producing a durable antioxidant material, the method including a step for pressing a grape raw material in a wine production process to obtain a grape pomace extract including grape skin and seeds, and a step for irradiating the obtained grape pomace extract with light.

ENERGIZED BEVERAGE

Resumen de: US2025221432A1

A liquid beverage having a composition of stimulated energized fluid has a quantity of fluid; and enhanced molecules treated with acoustic shock waves or pressure pulses dispersed in the quantity of fluid. The quantity of fluid after being treated with the acoustic shock waves exhibits an increased entropy. The enhanced molecules are stimulated to enhance absorption when consumed increasing the energy absorbed by a drinker. In one embodiment, the beverage is an alcoholic beverage. The alcoholic beverage can be a beer, wine or whiskey. An alcohol percentage is increased after the acoustic shock wave treatment. In another embodiment, the beverage is a non-alcoholic energy booster drink. In yet another embodiment, the beverage is water.

wine carrying box

Resumen de: KR20250103859A

본 발명은 적재 안정성과 회수 시의 물류 효율을 개선한 디바이서를 이용하여 와인병을 눕혀 적재하는 와인운반상자에 관한 것이다.

WINE AERATOR

Resumen de: KR20250105700A

본 발명은 와인잔 안에서 기포를 방생시켜 맛과 향을 증가 시킬 수 있다. 주입되는 공기의 양을 조절하여 개인의 취향대로 와인의 맛과 향을 즐길 수 있다.

Manufacturing method of grilled dried yellow corvina using soy sauce with raspberry wine

Resumen de: KR20250102309A

본 발명은, 종래의 굴비 구이 시 발생하던 특유의 비린내를 제거하고 굴비 본래의 맛과 영양 이외에도 건강적인 측면에서의 영양소가 증가될 수 있도록, 내장과 비늘이 제거된 굴비의 꼬리쪽 지느러미를 삼각형 모양으로 손질하고, 꼬리쪽 지느러미 이외에 나머지 지느러미를 제거하고, 굴비를 석간한 후, 굴비의 아가미와 배속에 레몬, 마늘 및 파슬리를 넣고, 복분자가 포함된 양념 간장으로 굴비를 염지하며, 하루가 지난 후 굴비를 굽는 것을 특징으로 하는, 복분자 간장을 이용한 굴비 구이의 제조 방법을 제공한다.

USE OF CHITOSAN-PHYTATE POLYMER IN OENOLOGY

Resumen de: US2025215367A1

The invention relates to the use of a polymer obtained from the cross-linking reaction between chitosan or a derivative thereof, for example carboxymethyl chitosan, and phytic acid or a salt thereof, to prevent and/or to mitigate the phenomena of oxidation of a fermented beverage, preferably an alcoholic fermented beverage.The alcoholic fermented beverage can be red, white or rosé wine.The polymer of the invention acts by removing the iron ion, which is the cause of oxidative phenomena.

LIGHTWEIGHT POLYMER WINE BOTTLE SUITABLE FOR USE WITH NATURAL CORK OR SYNTHETIC STOPPERS

Resumen de: AU2024227860A1

A container for alcohol, e.g., a wine bottle, formed of a polymer wall has a body that terminates in a base, a shoulder, and a neck, the shoulder forming a tapered region between the neck and the body, and the neck terminating in a finish. The polymer wall is sufficiently thick to withstand extraction forces, one hour after capping, of between 12 and 40 daN when a natural cork stopper is used and between 10 and 45 daN when a synthetic stopper is used.

SHELF FOR BOTTLES

Resumen de: WO2025140768A1

Described is, among other things, a shelf (14) for storing bottles comprising a plurality of recessed grooves (17) for placement of wine bottles. The recessed grooves (17) are separated by ridges (18) and the shelf (14) is formed by a pressed paper material.

SIMPLIFIED ELASTIC COMPENSATION DEVICE FOR TENSIONING PLANTS SUPPORT WIRE, SUPPORT SYSTEM FOR SAID PLANTS INCLUDING THIS DEVICE AND RELATED SUPPORT METHOD

Resumen de: EP4578273A1

The present invention relates to device for tensioning wires for supporting the vegetation of plants, preferably orchards and especially vineyards. In particular, the invention relates to a device that is particularly versatile, easy to use and cost-effective to manufacture. The invention also relates to a plant comprising such device and method for supporting plants in rows.

IMPROVED ELASTIC COMPENSATION DEVICE FOR TENSIONING PLANTS SUPPORT WIRE, SUPPORT SYSTEM FOR SAID PLANTS INCLUDING SUCH DEVICE AND RELATED SUPPORT METHOD

Resumen de: EP4578274A1

The present invention relates to device for tensioning wires for supporting the vegetation of plants, preferably orchards and especially vineyards. In particular, the invention relates to a device that is particularly versatile, easy to use and cost-effective to produce. The invention also relates to a plant comprising such device and method for supporting plants in rows.

ROWAN WINE PRODUCTION METHOD AND ROWAN WINE PRODUCED USING THE SAME

Resumen de: KR20250098483A

본 발명은 마가목 와인 제조방법에 관한 것으로, 마가목 열매를 준비하는 재료 준비 단계; 상기 준비된 마가목 열매를 건조시키고, 건조된 마가목 열매를 파쇄하는 전처리 단계; 상기 파쇄된 마가목 열매에 당류 및 물을 혼합하여 마가목 열매 혼합물을 제조하고, 상기 혼합물의 당도를 20 Brix 내지 30 Brix로 조절하는 가당처리 단계; 상기 마가목 열매 혼합물을 착즙하여 마가목 열매 추출물을 제조하는 제1 착즙 단계; 및 상기 마가목 열매 추출물에 효모를 넣고 20 ℃ 내지 25 ℃ 및 10 일 내지 30 일 조건으로 발효를 실시하는 발효 단계;를 포함한다.

Method for producing fruit wine using citron juice

Resumen de: KR20250097056A

본 발명은 유자 착즙액을 이용한 과실주 제조방법에 관한 것이다. 본 발명의 유자 착즙액을 이용한 과실주 제조방법은 유자 착즙액을 제조하는 제 1단계; 상기 유자 착즙액에 팩티나아제를 첨가하는 제 2단계; 상기 팩티나아제를 첨가한 유자 착즙액에 건조 효모를 투입한 후 발효하여 유자 술덧을 제조하는 제 3단계; 상기 유자 술덧의 발효를 중지하는 제 4단계; 상기 발효한 술덧을 동결 후 해동시켜 수득물을 얻는 제 5단계; 상기 수득물을 숙성하여 숙성물을 제조하는 제 6단계; 상기 숙성물을 여과하는 제 7단계;를 포함하는 것을 특징으로 한다.

A mixed fruit vinegar and its preparation method

Nº publicación: NL4000060A 27/06/2025

Solicitante:

INST OF AGRI PRODUCTS DEVELOPMENT AND FOOD SCIENCES IAPDFS XIZANG ACADEMY OF AGRICULTURE AND ANIMAL [CN]
INSTITUTE OF AGRI-PRODUCTS DEVELOPMENT AND FOOD SCIENCES (IAPDFS), XIZANG ACADEMY OF AGRICULTURE AND ANIMAL HUSBANDRY SCIENCES (XZAAAS)

Resumen de: NL4000060A

This invention relates to the field of fruit Vinegar processing technology, specifically to a mixed fruit vinegar and its preparation method. The invention employs a bio-enzymatic hydrolysis method to enzymatically process apples, walnuts, and plums. Using traditional fermentation techniques, the mixed fruit juice is fermented into mixed fruit wine and further fermented into fruit vinegar. By optimizing the process conditions at different stages, a new type of composite mixed fruit vinegar has been developed.