VITICULTURA Y ENOLOGÍA

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Resultados 16 resultados LastUpdate Última actualización 28/11/2022 [14:00:00] pdf PDF xls XLS

Solicitudes publicadas en los últimos 30 días / Applications published in the last 30 days



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WINE OXIDATION PREVENTION DEVICE

NºPublicación: WO2022245102A1 24/11/2022

Solicitante:

AHN NA EUN [KR]

KR_102428784_B1

Resumen de: WO2022245102A1

A wine oxidation prevention device for preventing wine from oxidizing, according to an embodiment of the present invention, may comprise: a sealing part, which can be inserted into a wine bottle and is configured to block air from coming into contact with the wine inside the wine bottle; a pipe-shaped connection part extending longitudinally, of which one end is coupled to the sealing part; and an operation part, which is coupled to the other end of the connection part, for controlling the movement of the sealing part.

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TREM-2/DAP-12 INHIBITORS FOR TREATING LUNG DISEASE AND INJURY AND COMBINATIONS THEREOF

NºPublicación: WO2022245553A2 24/11/2022

Solicitante:

SIGNABLK INC [US]

Resumen de: WO2022245553A2

The present invention is related to the field of pulmonary therapeutics. In particular, the compositions described herein are used in methods of treating lung disease and injury including but not limited to acute respiratory distress syndrome (ARDS), CO VID infection, cytokine storms, sepsis and related conditions. These compositions include, but are not limited to, peptide variants and compositions that inhibit activity of a receptor complex formed by triggering receptors expressed on myeloid cells (TREM; i.e., TREM-1, TREM-2, TREM-3 or TREM-4) and DNAX activation protein of 12kDa (DAP 12).

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SYSTEM AND METHOD FOR DOSING WINE BARRELS WITH SULFUR DIOXIDE GAS

NºPublicación: US2022362722A1 17/11/2022

Solicitante:

AIRGAS INC [US]

Resumen de: US2022362722A1

A system and method for dosing SO2 into wine barrels is achieved with a device including a compressed gas cylinder containing compressed liquefied SO2 under its own vapor pressure, a dosing wand fluidly connected to the cylinder via a hose that is adapted and configured to allow a flow of gaseous SO2 from the source to the dosing wand. The dosing wand includes a hollow needle dispensing nozzle and a SO2 batch flow controller in fluid communication between the hose and the hollow needle. The hollow needle dispensing nozzle is adapted and configured to pierce through a bung opening of a wine barrel and has at least one aperture at a terminal end thereof to allow gaseous SO2 to be dispensed into an interior of the wine barrel.

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Cork Holding Device

NºPublicación: US2022363439A1 17/11/2022

Solicitante:

TORRES KEVIN [US]

Resumen de: US2022363439A1

A device including a bottle loop section, wherein said bottle loop section is configured to couple a bottle neck, in which said bottle loop section comprises a bottle loop arm, wherein a diameter of said bottle loop arm is configured to commensurate a diameter of the bottle neck. The device further includes a cork loop section, wherein said cork loop section is configured to hold a cork, in which said cork loop section comprises a cork loop arm, wherein a diameter of said cork loop arm is configured to commensurate a diameter of the cork. The bottle loop section and cork loop section are into engagement to form a single unit cork holder and bottle coupler to allow for an elegant display of the cork and proper inspection the cork's condition during wine consumption while coupled to the wine bottle.

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NATURAL FINING AGENT FOR BEVERAGES

NºPublicación: WO2022238330A1 17/11/2022

Solicitante:

KERRY GROUP SERVICES INTERNATIONAL LTD [IE]

Resumen de: WO2022238330A1

A fining formulation/agent contains pectin, particularly, low-methoxy pectin, and yeast extract. A method of fining beverages, particularly beers and wines, including adding the fining formulation/agent to a beverage, particularly during a fermented beverage manufacturing process.

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METHOD-SYSTEM "DE GUSTO" INTEGRATED AND CORRELATED AMONG PRODUCTS, RECIPES, ITINERARIES, EVENTS, COMPANIES FOR THE ONLINE BOOKING, ENHANCEMENT AND SALE OF AGRI-FOOD PRODUCTS, AND CULTURAL, TOURIST AND ENO GASTRONOMIC ROUTES/ITINERARIES CONNECTED TO A TERRITORY OR A GEOGRAPHICAL AREA OR AN AREA OF HOMOGENEOUS INTEREST

NºPublicación: WO2022234604A1 10/11/2022

Solicitante:

MAST IMPRESA CULTURALE CREATIVA SOC BENEFIT IN AN ABBREVIATED FORM MAST ICC SB S R L [IT]

Resumen de: WO2022234604A1

The "De gusto" method-system provides an integrated digital map of products, recipes, historical-cultural itineraries, events and companies for the online booking, valorisation and sale of food products and cultural, tourist and food and wine routes/itineraries connected to a territory or connected to a geographical area or an area of homogeneous interest. The "De gusto" method-system envisages a computer system capable of conveying, in a proactive and social collaborative manner, contents of a historical-cultural nature connected with the production of food and wine heritage of a given place, region or country, or an area of homogeneous interest, in order to make them susceptible to further entrepreneurial speculation and/or collective interest. The modules interact and a light GIS (Geographic Information System) is also created, containing specific GPS positions as well as the identification of naturalistic and cultural points of interest in a given territory, geographical area or an area of homogeneous interest.

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NATURAL FINING AGENT FOR BEVERAGES

NºPublicación: US2022356424A1 10/11/2022

Solicitante:

KERRY GROUP SERVICES INTERNATIONAL LTD [IE]

Resumen de: US2022356424A1

A fining formulation/agent contains pectin, particularly, low-methoxy pectin, and yeast extract. A method of fining beverages, particularly beers and wines, including adding the fining formulation/agent to a beverage, particularly during a fermented beverage manufacturing process.

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RADIO-FREQUENCY IDENTIFICATION (RFID) CAPACITANCE LIQUID MEASUREMENT TAG SYSTEM

NºPublicación: US2022358342A1 10/11/2022

Solicitante:

KNOTTS DANIEL [US]

Resumen de: US2022358342A1

The system and techniques disclose herein describe a radio-frequency identification (RFID) capacitance liquid measurement and tag (RCLMT) system for detecting a volume of liquid in a container (liquid level detection), for example an amount of wine inside of a wine bottle. The RCLMT system includes a RFID chip, flexible printed circuit board (PCB), capacitive strips, and adhesive which implements a RFID tag-based sensor that advantageously uses low power and has low cost. Further, a user platform, including the RCLMT system and computer software applications (apps) and a backend system (e.g., cloud service) is described herein. The RCLMT system acts as a passive liquid level detection sensor, which enables the amount of a liquid beverage, such as alcohol, that is inside of a container to be automatically and accurately ascertained.

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METHOD FOR PRODUCING A THERMAL HOLDER INCORPORATED INTO BEVERAGE BOTTLES AND CANS, AND PRODUCT OBTAINED

NºPublicación: WO2022232889A1 10/11/2022

Solicitante:

PALU ENIO TRENTO [BR]

BR_102021008942_PA

Resumen de: WO2022232889A1

This product relates to thermal accessories for beverage bottles and cans in general. The present invention patent application relates to a novel method (1) for producing a thermal holder (2), the distinguishing feature of which is that it is a thermal holder (2) incorporated into a beverage bottle (G), and into a beverage can (L). In short, the present invention aims to introduce to the market a thermal holder (2) capable of keeping the temperature of the beverage bottle (G) and beverage can (L) close to -6°, even after they have been opened, and keeping bottles filled with olive oil (A) and wine bottles (V), inter alia, away from light, preserving the flavour of the product.

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WINE RACK

NºPublicación: US2022354276A1 10/11/2022

Solicitante:

SKRYPEK MICHAEL V [US]

Resumen de: US2022354276A1

Provided is a wine rack having a mat, a first side wall, and a second side wall. The wine rack is configured to support a plurality of wine bottles between the first side wall and the second side wall. The wine rack is further configured to roll into a stowed position for storage, transportation, distribution, or advertising. Alternatively, the wine rack has a pair of scissor arms located between the first side wall and the second side wall such that the rack is configured to pivot between an extended position and a retracted position.

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PROCESS FOR OPTIMIZATION OF CURE SETTINGS IN THE PRINTING OF IMAGES ON TRANSPARENT AND SEMI-TRANSPARENT MEDIA

NºPublicación: WO2022231642A1 03/11/2022

Solicitante:

LSINC CORP [US]

US_11312158_B1

Resumen de: WO2022231642A1

A process is disclosed to precisely control the total amount of UV energy applied to images printed onto the exterior of a 3D object, such as a container like a wine bottle. The process includes establishing a UV dosage energy value to optimally cure an applied layer of ink expressed via an inkjet printing head onto the surface of the object, doing a partial cure of a printed ink layer, using a formula to calculate a power scale factor for the printed 3D object, and then based on the power scale factor tailoring a final cure step by controlling the amount of UV energy applied to the object to obtain an optimum cure result on the 3D object. The process allows for the control of a number of variables in the printing system to consistently apply an optimal amount of UV energy to the printed images.

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COMPACT MEDIA DECORATOR OPTIMIZED FOR TRANSPARENT AND SEMI-TRANSPARENT MEDIA

NºPublicación: WO2022231637A1 03/11/2022

Solicitante:

LSINC CORP [US]

US_11396191_B1

Resumen de: WO2022231637A1

A system is disclosed that provides a compact printing system for applying images on the exterior of a clear or semi-transparent 3 -dimensional object, such as for example a clear container like a wine bottle. The printing system includes a shuttle system for transporting a grouped parallel series of blank 3D media simultaneously into a printer portion of the system for parallel printing of media. The printer includes a series of printing tunnels that control a novel arrangement of print heads, pinning lamps, and a final cure lamp that minimizes or eliminates the chances for stray UV light to potentially impinge upon and foul inkjet printing heads used to express ink onto the surface of the 3D media. The arrangement allows for a higher degree of throughput of 3D media while avoiding the prior problems of the fouling of printheads during the printing of images on transparent or translucent media.

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INHIBITING THE CHAMPAGNE EFFECT IN HYDROSTATICALLY COMPENSATED CAES SYSTEMS

NºPublicación: WO2022226656A1 03/11/2022

Solicitante:

HYDROSTOR INC [CA]

Resumen de: WO2022226656A1

A method of operating a hydrostatically compensated compressed air energy storage system comprising to inhibit champagne effect conditions, can include charging the system; changing the system into a storage mode; and before a dissolved gas concentration in a layer of compensation liquid exceeds a champagne effect saturation threshold, operating the system in a dilution cycle mode that can include i) discharging at least a portion of the compressed air from the accumulator thereby drawing additional compensation liquid having a lower dissolved gas concentration than the liquid in the layer of compensation liquid into the accumulator, and ii) re-charging the system by conveying additional compressed air into the layer of compressed air in the accumulator thereby displacing a corresponding amount of compensation liquid from the layer of compensation liquid into a compensation liquid flow path and returning the system to the storage mode.

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WINE AERATOR AND METHOD OF USING THE WINE AERATOR TO AERATE WINE

NºPublicación: US2022347634A1 03/11/2022

Solicitante:

GUERRIERO FRANCESCO [US]

Resumen de: US2022347634A1

A wine aerator for expediting the breathing of wine just before serving having a main body 4 in a barrel shape with a flat bottom 20 and a flat top 22, the main body 4 defining a wine aeration chamber 24 where wine mixes with air to aerate the wine, a wine exit tube 6 connected to the wine aeration chamber 24 and extending substantially straight from the flat top 22, the wine exit tube 6 having an exit tube central axis and lying in an wine exit tube plane 34, an exit tube cork 16 is configured to seal the wine exit tube 6 configured to be inserted into and seal the exit tube 6, a wine inlet tube 8 connected to the aeration chamber and extending from a side of the main body 4, the inlet tube 8 is substantially perpendicular to the exit tube 6, a right elbow tube 10 having a first end and a second end, a first opening is connected to the wine inlet tube 8, the right elbow tube 10 bends at 90 degrees, a wine bottle tube 12 connected to the second opening of the right elbow tube 10, the wine bottle tube 12 having a wine bottle tube central axis 35, and the wine inlet tube 8, the right elbow tube 10, the wine bottle tube 12 and the wine bottle tube central axis 35 lying in a wine bottle tube plane, wherein the exit tube plane 34 is perpendicular to the wine bottle tube plane 36; and a wine bottle connector 14 configured to connect a wine bottle opening 32 to the wine bottle tube 12. A method of aerating wine using the wine aerator.

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Process for making rosé or red juice-wine in two consecutive steps

NºPublicación: MD20210020A2 31/10/2022

Solicitante:

UNIV AGRARA DE STAT DIN MOLDOVA [MD]

Resumen de: MD20210020A2

The invention relates to the vegetable raw material processing industry, in particular to the wine branch, namely to the processing of white and red grape varieties by contact of the solid-liquid phases by maceration-thermovinification with obtaining of several categories of juices-wines from the same batch of raw material.The process is carried out by processing red grape varieties, starting with destemming-crushing, cooling the marc up to 6…8°C with fine (attenuated) maceration for 4…12 h, separating the free-running must in the amount of 25…45 dal/t, and the drained marc in the first and second stages is extracted at a temperature of 12…45°C for 12…48 hours in contact with various proportions of fresh white-red must in the amount of 30…50 dal/t. The drained marc is sulphated in the second stage - 25 mg/l and extracted with partially fermented red wine (4…8% residual sugar) mixed with 3…4% yeast in the amount of 30…50 dal/t of grapes. The first fraction of free-running must (natural juice) from the first stage or rosé -red must from the second stage, enriched with biologically active substances (BAS), is clarified by filtration and stored under aseptic conditions. The rosé -red must extracted in the second stage with wine during the fermentation process mixed with yeast is used in the production of extractable rosé-red wine by post-fermentation up to a dry/semi-dry state, bottled and stored.

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Method for processing black grapes and selective heat treatment installation

Nº publicación: MD20210021A2 31/10/2022

Solicitante:

UNIV AGRARA DE STAT DIN MOLDOVA [MD]

Resumen de: MD20210021A2

The invention relates to the method for primary processing of black grapes in the wine-making and canning industries, namely to the mechanization of the basic process - colour extraction from whole grapes before must fermentation to obtain various types of juice and wine.The method consists in that the whole grapes received in a hopper-press are treated with 2% iodine solution at a temperature of 40…45°C for 7 min, which then is drained and clarified (its recovery) for use in other batches of raw material. The decontaminated grapes are thermally treated selectively (the skin) for 5…10 min with hot 70…75°C must in a volume of 30…40 dal/t, followed by the first hydraulic (pneumatic) pressing cycle with the separation of the pigmented dietary red juice, which is directed to vacuum filtration and storage. The rest of the mass in the hopper-press is dosed with 0.07 kg/t of potassium pyrosulphite together with 0.07 kg/t of dihydroxyfumaric acid, and if necessary, - with 0.5 kg/t of ash from the burning of grapevines and with hot must of 50°C for 10 min for extraction of anthocyanins and biologically active substances (BAS), after which the plant mass is cooled to 25°C, followed by a second pressing cycle with the separation of the extracted must fraction, which is directed to alcoholic fermentation for the preparation of red wine.

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