viticultura y enologÍa - oepm

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VITICULTURA Y ENOLOGÍAAlertas Tecnológicas - 1 de 10 -

VITICULTURA Y ENOLOGÍA

19 Resultados Datos actualizados a 05/11/2021 [08:21:526]Solicitudes publicadas en los últimos 30 días / Applications published in the last 30 days

CHAMPAGNE-TONE METAL EFFECT PIGMENTS

Nº publicación 28/10/2021US2021332247A1Solicitantes SCHLENK METALLIC PIGMENTS GMBH [DE] Resumen The present invention relates to metal effect pigments with a

high covering power and a thin iron oxide coating, for creating achampagne tone.

Dietary herbal health supplement for the management and treatment of Parkinson's disease

Nº publicación 28/10/2021US2021330726A1Solicitantes CHOUDHARY MUHAMMAD IQBAL [PK]

WAHAB ATIA TUL [PK] ZAFAR HUMAIRA [PK] RAHMAN ATTA UR [PK]

Resumen A dietary herbal health supplement to reduce the symptoms of Parkinson's disease in a human subject comprisingorally administering to a subject in need thereof an effective amount of the supplement comprising Mucuna puriens L.(velvet beans), Camellia sinensis L. (green tea), Allium sativum L. (ginger), Juglan regia L. (walnut), Arachishypogaea L. (peanut), Vitis vinifera L. (red grapes), and Eugenia caryophyllata Thunb. (clove). The supplement issafe with only natural ingredients.

https://worldwide.espacenet.com/patent/search/family/publication/?q=US2021332247A1




Flexible bags and products therein with extended shelf life

Nº publicación 28/10/2021AU2020274518A1Solicitantes LIQUI BOX CORP Resumen This invention relates to extending shelf life of food product

such as wine packaged in flexible bags. Oxygen transport intothe wine through the flexible-bag walls reduces the shelf life ofthe product. Similarly, oxygen in air trapped in headspace of aflexible bag packaged with the food product such as wineeventually dissolves into the wine, and consequentlydiminishing its shelf life. This invention relates flexible bags thatprovide inert gas cavities around the wine and in the headspaceabove the wine, and the process of making such flexible bags,such that the total oxygen content inside an unfilled (withproduct) flexible bag is less than 10%.

REFRIGERATOR FOR AGING MEAT AND STORING WINE

Nº publicación 13/10/2021KR20210123165ASolicitantes 주식회사인큐시스 Resumen 본 발명은 육류에 대한 숙성(습식/건식 숙성)과 와인에 대한 보관이 이루어질 수 있도록 챔버 별로 육류를 숙성시키기

위한 숙성 환경과 와인을 보관하기 위한 보관 환경을 서로 상이하게 설정하도록 제어할 수 있는 육류 숙성과 와인보관이 가능한 겸용 냉장고에 관한 것이다.

Vertically Connecting Bottles for Wine and Other Liquids

Nº publicación 21/10/2021US2021323726A1Solicitantes HAUFRECT MARK [US] Resumen A stackable bottle system is a modular apparatus used to present a tasting set of wines, or other separate beverages

and liquids, in a user-configurable unit assembled from multiple independent containers. The stackable bottle systemutilizes a plurality of interlocking bottles, each individually formed from a core container, a protruding engagementstructure, a recessed engagement structure, and a separable seal. The separable seal is mounted over an opening inthe core container, enclosing a reservoir. The core container provides a hollow body to retain any liquid therein. Theprotruding engagement structure and the recessed engagement structure are integrated into the core container at aneck end and a base end, respectively. The protruding engagement structure of an arbitrary bottle is engaged into therecessed engagement structure of an adjacent bottle to form the basis for the modular assembly of the presentinvention.

https://worldwide.espacenet.com/patent/search/family/publication/?q=AU2020274518A1

https://worldwide.espacenet.com/patent/search/family/publication/?q=KR20210123165A




WINE TOOL AND METHODS OF MAKING AND USING SAME

Nº publicación 21/10/2021US2021323802A1Solicitantes CARNOSKE ANGELA [US] Resumen The present disclosure is directed to a wine tool for preserving

wine in a wine bottle. The wine tool include a body and agrippable portion. The body has an open end, a closed end,and a sidewall extending between the open end and the closedend. The sidewall has an elevated outer peripheral surface andan inner peripheral surface. The grippable portion is positionedabout a portion of the body for assisting a user with removaland placement of a cork into a wine bottle.

WOODEN MULTIPURPOSE CONTAINER FOR THE PRODUCTION AND STORAGE OF JUICE AND WINE

Nº publicación 15/10/2021HRP20191984A2Solicitantes SINKOVIC KRESIMIR [HR] Resumen Ovaj se izum odnosi na višenamjensku drvenu posudu za proizvodnju i čuvanje soka i vina. Koristi se u domaćinstvu i

u podrumarstvu. U podrumarstvu zamjenjuje tokom procesa prerade grožđa nekoliko strojeva, posuda i ljudi. Ovomposudom se omogućuje bez oštećenja ili dodira zraka unutar posude, prerada grožđa rotacijom i izvlačenjem zraka ujednom smjeru kroz više istovremenih radnji. Tehnologija omogućuje razgradnju mesnatog dijela jagoda do 98 % ikožice 17 %. Iskorištenost masulja u odnosu na sada postojeće tehnologije je veća, uz očuvanje svih prirodnihsastojaka i dobrih gljivica u neoštećenom masulju.


https://worldwide.espacenet.com/patent/search/family/publication/?q=HRP20191984A2



Systems, Methods, and Apparatuses to optimize all stages of production of sparkling wine using the Champagne method

Nº publicación 14/10/2021US2021316917A1Solicitantes GERONIAN ARMEN [US]

BOCKSTOCE CHARLES [US] EJZAK PHILIP [US]

Resumen Systems, methods, and apparatuses to optimize all stages of sparkling wine production using the ‘Champagne’method. For instance, there is a specially configured apparatus utilized for a method for producing sparkling winewithin the wine bottle through a secondary fermentation. The apparatus is attached to the wine bottle to seal inpressure. Specifically, a neck collar of the apparatus is positioned upon a neck section and a sealing cap is pressedonto a mouth opening wine bottle above the neck collar and coupled to the neck collar of the apparatus. A tensionerof the apparatus induces a clamping force between the neck collar and the sealing cap to seal the pressuregenerated from fermentation. A pressure indicator measures and displays pressure which is retained and limited to amaximum pressure within the bottle via a Pressure Reduction Valve (PRV) of the apparatus. Sediment fromfermentation is removed without freezing via a riddling operations and evacuation of sediment from an inverted bottlethrough a ball valve configured within the apparatus. Other related embodiments are disclosed.

WINE BOTTLE AND GLASS CARRIER

Nº publicación 14/10/2021US2021315338A1Solicitantes BISHOP MISCHA [US] Resumen The present disclosure is a wine bottle and glass carrier that has a housing with a cylindrical center module and one

or more glass housings for retaining glasses, the glass housing is coupled to a sidewall of the cylindrical centermodule at a bottom end of the cylindrical center module. The cylindrical center module comprising an opening on atop end of the cylindrical center module. The wine bottle and glass carrier also has a bucket insert sized and adaptedfor insertion into the opening on the top end of the cylindrical center module, the insert has a top opening for receivinga wine bottle and retaining the bottle for use or transport.

OLIGOPEPTIDE HAVING BLOOD PRESSURE REDUCING EFFECT, AND PREPARATION METHOD THEREFOR ANDAPPLICATION THEREOF

Nº publicación 07/10/2021WO2021197063A1Solicitantes UNIV SOUTH CHINA AGRICULT [CN] Resumen The present invention relates to the technical fields of rice wine

lee resource utilization and blood pressure reduction, andparticularly relates to an oligopeptide having a blood pressurereducing effect and a preparation method therefor and anapplication thereof. In order to promote comprehensiveutilization of rice wine lees, the oligopeptide having the bloodpressure reducing effect is developed; the rice wine lees areused as raw materials, and separated and purified to obtain theoligopeptide having the blood pressure reducing effect. Theoligopeptide has an amino acid sequence as shown in SEQ IDNO: 1, has a molecular weight of 720.857 Da, is high in purityand good in activity, can be artificially synthesized, is safe andnon-toxic, and is found by means of measurement of ACEinhibitory activity. The oligopeptide has a remarkable inhibitioneffect on angiotensin converting enzyme, can be applied to thefield of blood pressure reduction, and is beneficial to resourceutilization of rice wine waste.



https://worldwide.espacenet.com/patent/search/family/publication/?q=WO2021197063A1



NEW TYPE OF RED WINE BOTTLE OPENER

Nº publicación 07/10/2021WO2021197162A1Solicitantes LI LIANG [CN] Resumen Disclosed is a new type of red wine bottle opener, comprising a

screw rod (2) with an external thread, wherein a screw cone(21) is connected to the lower end of the screw rod (2); a rotaryhandle (1) is spirally connected to the screw rod (2); a bottleopening sleeve (3) is arranged below the rotary handle (1); thebottle opening sleeve (3) is connected to the screw rod (2) in asleeving manner by means of a through hole (31) provided inthe upper end of the bottle opening sleeve; the inner diameterof the through hole (31) is larger than the outer diameter of thescrew rod (2); the thread rotation direction of the screw rod (2)is opposite the spiral direction of the screw cone (21); and ablocking part for blocking the rotary handle (1) from rotatingupwards on the screw rod (2) is arranged at the position of thescrew rod (2) above the rotary handle (1).

https://worldwide.espacenet.com/patent/search/family/publication/?q=WO2021197162A1



SYSTEMS AND METHODS FOR NON-INVASIVE MICROWAVE TESTING OF BOTTLES OF WINE

Nº publicación 07/10/2021US2021311012A1Solicitantes DARTMOUTH COLLEGE [US] Resumen A system for non-invasive microwave testing a bottle of wine

may include an emission probe for emitting a microwave signalthrough a wall of the bottle into the wine and a detection probefor receiving at least a portion of the microwave signal from thewine via the wall.




STOPPER FOR SPARKLING WINE OR CARBONATED LIQUIDS

Nº publicación 03/11/2021EP3904229A1Solicitantes ETS BARANGE FABRIQUE DE BOUCHONS [FR] Resumen Le bouchon pour le bouchage d’un col de bouteille de vin

effervescent ou de boisson ou liquide gazeux s’étend selon unaxe longitudinal 12 et comprend un corps 14 de bouchon et aumoins une rondelle 18 inférieure en liège naturel fixée à uneextrémité inférieure dudit corps de bouchon. Le bouchoncomprend en outre, fixée à une extrémité supérieure du corps14 de bouchon, au moins une rondelle 20 supérieure en liègenaturel avec un veinage orienté transversalement à l’axelongitudinal 12 dudit bouchon. Le corps 14 de bouchon est enliège naturel avec un veinage orienté selon l’axe longitudinal 12dudit bouchon. Figure pour l’abrégé : Fig 1

REMOVAL OF SMOKE TAINT FROM WINE

Nº publicación 06/10/2021EP3886598A1Solicitantes CONETECH INC [US] Resumen A method for reducing the concentration of smoke taint

compounds in smoke tainted fermented fruit juice (e.g., wine) isdescribed. The method can include removing volatile flavorand/or aroma compounds from the affected fermented fruit juiceand then removing smoke taint compounds by contacting theaffected fermented fruit juice with a resin that absorbs smoketaint compounds. After removal of the smoke taint compounds,the previously removed volatile flavor and/or aroma compoundsare recombined with the remaining fermented fruit juice. Alsodescribed is an apparatus for reducing the concentration ofsmoke taint compounds in smoke tainted fermented fruit juice,as well as the reduced smoke taint fermented fruit juicesthemselves.

https://worldwide.espacenet.com/patent/search/family/publication/?q=EP3904229A1




SYSTEM AND METHOD FOR SIMULTANEOUSLY PREPARING ALCOHOL-FREE WINE AND HIGH-ALCOHOL LIQUOR

Nº publicación 06/10/2021EP3889245A1Solicitantes JIANGSU JIUMO HIGH TECH CO LTD [CN] Resumen A system for simultaneously preparing alcohol-free wine and

higli-alcohol liquor, comprising a primaiy membrane separationsystem and a secondaty membrane separation system. An inletof the primaiy membrane separation system is connected toraw materials, and a pemieation side of the primaiy membraneseparation system is coimected to an inlet of the secondaiymembrane separation system: both the primaiy membraneseparation system and the secondary membrane separationsystem comprise an organic-permselective pervaporationmembrane. The method for simultaneously preparing thealcohol-free wine and the high-alcohol liquor comprise thefollowing steps: feeding the wine produced by femientation intothe primaiy membrane separation system, ethanol and aromaticsubstances therein permeating the membrane in a vapor formto form a primary permeating fluid with alcohol content of28-32°. and a primaiy residual permeating fluid being thealcohol-free wine with alcohol content of less than 0.5°: theprimaiy permeating fluid entering the secondary membraneseparation system, the ethanol and the aromatic substancestherein permeating the membrane in the vapor form to form asecondaiy permeating fluid, and the secondaiy permeating fluidbeing the concentrated high-alcohol liquor.

PROCESS TO INCREASE ANTHOCYANINS AND TOTAL POLYPHENOL CONTENT IN RED WINE

Nº publicación 06/10/2021EP3888462A1Solicitantes UNIV DE TRAS OS MONTES E ALTO DOURO [PT] Resumen The present application is related to a process aiming to increase the content of anthocyanins and polyphenol in red

wine.





PROCESS OF ELECTRODIALYSIS FOR STABILIZING WINES WITH LOW WATER CONSUMPTION

Nº publicación 06/10/2021EP3889244A1Solicitantes WINEINOVA LDA [PT]

INST SUPERIOR TECNICO [PT] Resumen The present disclosure relates to a method for reducing water

consumption in tartaric stabilization of wine by electrodialysis,comprising the following steps: passing an aqueous streamcomprising a weak organic acid between a tank and anelectrodialysis module; feeding the electrodialysis module witha stream of wine to be treated so that potassium bitartrate orcalcium tartrate pass from the wine to be treated to theaqueous stream which flows between the tank and theelectrodialysis module, so that during the passage of theaqueous stream through the electrodialysis module, thepotassium bitartrate or calcium tartrate initially present in thewine stream are transferred to the aqueous stream anddiscarding the aqueous stream when it reaches a certainpotassium bitartrate or calcium tartrate saturation point.

METHOD TO CONTROL A PHYTHOPATOGENIC FUNGI SELECTED FROM UNCINULA NECATOR, PLASMOPARA VITICOLAAND GLOEOSPORIUM AMPELOPHAGUM IN GRAPES BY COMPOSITIONS COMPRISING MEFENTRIFLUCONAZOLE

Nº publicación 20/10/2021EP3893644A2Solicitantes BASF AGRO BV [NL] Resumen The present invention relates to a method for controlling a phythopatogenic fungi selected from Uncinula necator,

Plasmopara viticola and Gloeosporium ampelophagumin grapes, comprising treating the plants, their seed or the soilwith a fungicidally effective amount of a composition comprising mefentrifluconazole (I) and a further active compound(II) selected from bixafen, boscalid, dimoxystrobin, fenpropimorph, fluopyram, fluxapyroxad, kresoxym-methyl,metyltetraprole, oxathiapiprolin, quinofumelin, picarbutrazox,pydiflumetofen, pyraclostrobin, 1-(4,5-dimethylbenzimidazol-1-yl)-4,4,6-trifluoro-3,3-dimethyl-isoquinoline, 6-chloro-1-(4,5-dimethylbenzimidazol-1-yl)-4,4-difluoro-3,3-dimethyl-isoquinoline, 1-(4,5-dimethylbenzimidazol--yl)-4,4-difluoro-3,3-dimethyl-isoquinoline, 4,4-difluoro-3,3-dimethyl-1-(4-methylbenzimidazol-1- yl)isoquinoline,1-(6-chloro-7-methyl-pyrazolo[1,5-a]pyridin-3-yl)-4,4-difluoro-3,3-dimethyl-1 isoquinoline,4,4-difluoro-1-(6-fluoro-7-methyl-pyrazolo[1,5-a]pyridin-3-yl)-3,3-dimethyl- isoquinoline,4,4-difluoro-3,3-dimethyl-1-(6-methylpyrazolo[1,5-a]pyridin-3-yl)isoquinoline, 1-(6,7-dimethylpyrazolo[1,5-a]pyridin-3-yl)-4,4-difluoro-3,3-dimethyl-isoquinoline, 1-(7,8-dimethylimidazo[1,2-a]pyridin-3-yl)-4,4-difluoro-3,3-dimethyl-isoquinoline, 4-[1-[2-[3-(difluoromethyl)-5-methyl-pyrazol-1-yl]acetyl]-4-piperidyl]-N-tetralin-1-yl-pyridine-2-carboxamide,4-[1-[2-[3,5-bis(difluoromethyl)pyrazol-1-yl]acetyl]-4-piperidyl]-N-tetralin-1-yl-pyridine-2- carbo





WINE COOLER WITH REVERSIBLE DOOR

Nº publicación 27/10/2021EP3899386A1Solicitantes ELECTROLUX APPLIANCES AB [SE] Resumen The present disclosure relates to a household appliance (20)

comprising a reversible front door (22) configured to beselectably attached either on a left side or a right side of acabinet (21) of the household appliance (20). The householdappliance (20) further comprises a profile (23) configured to actas a handle being arranged on a top side of the front door (22),a detachable hinge (27) arranged to be mounted to the cabinet(21) behind the front door (22) and further being configured toextend into a cavity (21) of the front door (22) arranged belowthe profile (23) to connect the front door (22) to the cabinet (21),and a locking pin (29), wherein the profile (23) comprises athrough hole (28) at at least one of its two ends for receiving thelocking pin (29) configured to be inserted into the through hole(28) from an upper side of the profile (23), which locking pin(29) engages with a cavity (30) of the hinge (27) arrangedunder the profile (23) to pivotably attach the front door (22) tothe hinge (27).


viticultura y enologÍa - oepm

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