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    PRESERVATION METHOD OF A WINE AND CAP FOR IMPLEMENTING THE METHOD
    1.
    发明申请
    PRESERVATION METHOD OF A WINE AND CAP FOR IMPLEMENTING THE METHOD 审中-公开

    公开(公告)号：WO2019142220A4

    公开(公告)日：2019-07-25

    申请号：PCT/IT2019/050006

    申请日：2019-01-16

    申请人： FABBRO, Alberto

    发明人： FABBRO, Alberto

    IPC分类号： C12H1/14 ,  B65D81/20 ,  B65D39/12 ,  B65B31/04

    摘要： Preservation method of the wine contained within a bottle (16) following a preliminary phase of partial drinking of the overall wine initially contained in the bottle (16) by leaving a remaining quantity of wine (18) in a bottle (16), the method provides an injection of gas. Cap for implementing such a preservation method, the cap (1 ) being an expandable cap for a bottle (16) for preserving a wine contained within a bottle (16) provided with means for injecting a gas.

    EMBALAGEM PARA ENVASE E EXTRAÇÃO DE BEBIDA GASEIFICADA
    2.
    发明申请
    EMBALAGEM PARA ENVASE E EXTRAÇÃO DE BEBIDA GASEIFICADA 审中-公开

    公开(公告)号：WO2014028988A8

    公开(公告)日：2014-02-27

    申请号：PCT/BR2012/000462

    申请日：2012-11-22

    申请人： FEZER, Gustavo Foresti

    发明人： FEZER, Gustavo Foresti

    IPC分类号： B65B31/02 ,  C12H1/14 ,  B67C3/10

    摘要： É descrita uma embalagem para envase e extração de bebida gaseificada, preferentemente chope ou cerveja, com a adição de um gás apropriado para bebidas e de baixa solubilidade no liquido gaseificado, preferencialmente nitrogénio, dito gás depositado diretamente na embalagem de envase e em contato com o líquido gaseificado, sem estar armazenado em recipiente a parte ou em dispositivo regulador de pressão interna da embalagem, dita embalagem (10) que apresenta uma válvula extratora (20) e um tubo sifão (30) dimensionado para a liberação da bebida gaseificada sem excesso de espuma, dito tubo sifão (30) apresentando razão entre a medida de diâmetro do sifão (30) e a respectiva medida de comprimento de até 2,0%.

    PROCESS TO PRODUCE A WINE OR FRUIT JUICE STABILISER
    3.
    发明申请
    PROCESS TO PRODUCE A WINE OR FRUIT JUICE STABILISER 审中-公开
    生产葡萄酒或水果果酱稳定剂的方法

    公开(公告)号：WO2010133543A2

    公开(公告)日：2010-11-25

    申请号：PCT/EP2010056726

    申请日：2010-05-17

    申请人： DSM IP ASSETS BV ,  LANKHORST PETER PHILIP

    发明人： LANKHORST PETER PHILIP

    IPC分类号： C12H1/14 ,  C07K14/39 ,  C12P21/00 ,  C12P21/06

    CPC分类号： C12H1/14 ,  C07K14/39 ,  C12P21/005 ,  C12P21/06 ,  C12Y304/21026

    摘要： The present invention relates to a process to produce a wine or fruit juice stabiliser comprising contacting a composition comprising proteinaceous material with a prolyl-specific protease, as well as to a wine or fruit juice stabiliser obtainable by said process. The invention also relates to a composition comprising peptides, said peptides having a molar fraction (%) of peptides carrying a carboxy terminal prolyl residue of at least 0.25%. Said wine or fruit juice stabiliser or composition may be used as a stabiliser against the crystallisation of KHT or other organic acids without causing protein haze.

    摘要翻译： 本发明涉及生产葡萄酒或果汁稳定剂的方法，其包括将包含蛋白质物质的组合物与脯氨酰特异性蛋白酶接触，以及可通过所述方法获得的葡萄酒或果汁稳定剂。 本发明还涉及包含肽的组合物，所述肽具有至少0.25％的羧基末端脯氨酰残基的肽的摩尔分数（％）。 所述葡萄酒或果汁稳定剂或组合物可用作抗KHT或其它有机酸结晶的稳定剂，而不会引起蛋白质混浊。

    STABILIZATION OF WINE
    7.
    发明申请
    STABILIZATION OF WINE 审中-公开
    葡萄酒的稳定

    公开(公告)号：WO01046380A1

    公开(公告)日：2001-06-28

    申请号：PCT/EP2000/013041

    申请日：2000-12-20

    IPC分类号： C12G1/00 ,  C12H1/00 ,  C12H1/14 ,  C12P19/34

    CPC分类号： C12H1/14 ,  C12H1/003

    摘要： The present invention relates to stabilized wine and to a process for the production thereof that comprises the addition of an oligonucleotide or polynucleotide containing preparation.

    摘要翻译： 本发明涉及稳定的葡萄酒及其生产方法，其包括加入含有寡核苷酸或多核苷酸的制剂。

    METHOD AND MEANS FOR PROCESSING BEVERAGES
    9.
    发明申请
    METHOD AND MEANS FOR PROCESSING BEVERAGES 审中-公开

    公开(公告)号：WO2020183378A1

    公开(公告)日：2020-09-17

    申请号：PCT/IB2020/052108

    申请日：2020-03-11

    申请人： STONE TREE INTERNATIONAL LIMITED ,  HAYES, Paul Bertus

    发明人： HAYES, Paul Bertus ,  BOND, Timothy John

    IPC分类号： C12H1/14 ,  A23L2/44

    摘要： The invention discloses a method for the manufacture of a naturally preserved beverage that is substantially free from –, or substantially reduced in supplementary (added) sulphur compounds -, or containing combined levels of supplementary sulphur- and/or other preservation compounds, which includes the steps of providing a suitable beverage substrate to suitable processing vessel; of undertaking suitable treatment of the substrate within the processing vessel; of adding suitable plant material to the substrate prior to- and/or during and/or post suitable treatment to render a naturally preserved beverage that is substantially free from –, or substantially reduced in supplementary (added) sulphur compounds -, or containing combined levels of supplementary sulphur- and/or other preservation compounds. The beverage substrate is of fruit and/or vegetable and/or grain origin.