C12G 1/022

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Class  C12G : WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF


Subclass 1/022: Preparation of wine or sparkling wine Preparation of must from grapes; Must treatment or fermentation Fermentation; Microbiological or enzymatic treatment

Recent Patents

Patent #TitleFiling DateIssue DatePatent Owner
12203058 Methods for preparing high color concentrate wineJun 23, 20Jan 21, 25Delicato Vineyards, LLC
11905500 Method of making concentrate for beveragesOct 20, 21Feb 20, 24Sustainable Beverage Technologies Inc.
11859160 Oval-shaped metal tank systemsDec 18, 19Jan 02, 24Spokane Stainless Technologies, Inc.
11807839 Plant and process for obtaining clear must from grapes and for vinificationDec 04, 20Nov 07, 23Alfa Laval Corporate AB
11578295 Process for the protein stabilisation of an oenological liquidFeb 08, 18Feb 14, 23JU.CLA.S.—S.R.L.
11525109 DBVPG36P, its use in the fermentative production of foods and a method for the selection of the strainMay 11, 18Dec 13, 22Bioenologia 2.0 S.R.L.
11512270 Apparatus and method for loading a plant product inside a fermentation tankFeb 25, 17Nov 29, 22NOFORM SRL
11512271 Fruit wine aroma enhancement brewing technology using cutinaseJun 29, 20Nov 29, 22Hebei Normal University of Science and Technology
11492576 Process for obtaining a sparkling alcoholic beverage where wine macerated in hops is mixed with vegetable water and/or water, and addition of wine concentrate and concentrated fruit and/or vegetable juiceOct 04, 16Nov 08, 22EMPRESAS LOURDES S.A.
11466237 Apparatus and method for preserving the aroma of a fermentable beverageFeb 06, 19Oct 11, 22AROMALOC INC.
11311032 Method for inoculating yeast into fruit juiceApr 26, 11Apr 26, 22CHR. HANSEN A/S
11180722 Method of making concentrate for beveragesApr 22, 20Nov 23, 21Sustainable Beverage Technologies Inc.
11168292 Apparatus and method for preserving the aroma of a fermentable beverageJul 17, 15Nov 09, 21AROMALOC INC.
11122830 Antioxidant producing bacterium and uses thereofFeb 05, 19Sep 21, 21University of Ottawa
11118157 Yeast strains for fermented drinks, particularly wineSep 20, 16Sep 14, 21LESAFFRE ET COMPAGNIE
11098273 Yeast extract for clarifying musts and beveragesMar 24, 16Aug 24, 21LESAFFRE ET COMPAGNIE
11028402 Polypeptide and yeast cell compositions and methods of using the sameApr 08, 19Jun 08, 21- Wisconsin Alumni Research Foundation
10982295 M 2016785 producing high concentration of β-phenylethanol and application thereofDec 19, 18Apr 20, 21JIANGNAN UNIVERSITY
10865369 Fermentation methodsJul 25, 17Dec 15, 20KILR-CHILR, LLC
10829827 Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their useJan 30, 15Nov 10, 20Danstar Ferment AG; INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT;

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Recent Publications

Publication #TitleFiling DatePub DatePatent Owner
2024/0409,860 METHODS AND COMPOSITIONS FOR REDUCING SMOKE TAINT IN FERMENTED BEVERAGESOct 07, 22Dec 12, 24Berkeley Fermentation Science Inc.
2024/0373,896 YEAST-BASED NUTRIENT AND USES THEREOFJul 25, 24Nov 14, 24Danstar Ferment AG
2024/0150,687 GENETICALLY ENGINEERED YEAST CELLS AND METHODS OF USE THEREOFOct 16, 20May 09, 24Berkeley Brewing Science, Inc.
2024/0052,278 PROCESS FOR PRODUCING WINE, METHOD FOR MODULATING GREEN CHARACTER OF WINE, WINE OBTAINED OR OBTAINABLE BY SUCH PROCESS OR METHOD, AND USE OF A VINE-SHOOT MATERIAL AS WINEMAKING ADDITIVENov 23, 21Feb 15, 24Not available
2023/0407,272 GENETICALLY ENGINEERED YEAST CELLS AND METHODS OF USE THEREOFNov 12, 21Dec 21, 23Berkeley Fermentation Science Inc.
2023/0212,488 Saccharomyces Uvarum Strain Conductive To Low Production Of Higher Alcohols And Strong Degradation Of Malic Acid And Application ThereofOct 01, 20Jul 06, 23Not available
2023/0124,937 A Glutathione-Rich Yeast and Its Use for Preserving WinesMar 02, 20Apr 20, 23Not available
2022/0306,974 METHODS FOR THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF MUST, NON-FERMENTED AND FERMENTED BEVERAGESJun 15, 22Sep 29, 22Not available
2022/0290,079 Pichia kudriavzevii and multifunctional complex microbial inoculant and use thereofMay 19, 22Sep 15, 22Not available
2021/0340,473 APPARATUS AND METHOD FOR PRESERVING THE AROMA OF A FERMENTABLE BEVERAGEJul 08, 21Nov 04, 21Aromaloc Inc.
2021/0277,340 PROCESS FOR WINE-MAKING FROM CLARIFIED JUICEFeb 05, 18Sep 09, 21BIOMCO
2021/0246,402 METHOD AND EQUIPMENT FOR THE PREPARATION OF A FOOD PRODUCT, IN PARTICULAR BERRY BASEDFeb 09, 21Aug 12, 21Not available
2021/0230,521 METHOD FOR PRODUCING WINE WITH A LOW ALCOHOL CONTENT, AND FERMENTING-DESUGARING UNIT FOR THE IMPLEMENTATION THEREOFFeb 05, 21Jul 29, 21Not available
2021/0017,613 METHOD FOR OBTAINING LOW ETHANOL-PRODUCING YEAST STRAINS, YEAST STRAINS OBTAINED THEREFROM AND THEIR USEOct 01, 20Jan 21, 21Not available
2017/0029,754 PLANT AND PROCESS FOR OBTAINING CLEAR MUST FROM GRAPES AND FOR VINIFICATIONDec 22, 14Feb 02, 17ALFA LAVAL CORPORATE AB
2016/0376,537 PRODUCTION OF A LOW-ALCOHOL FRUIT BEVERAGEJan 21, 15Dec 29, 16CHR. HANSEN A/S
2016/0024,448 METHODS FOR THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF MUST, NON-FERMENTED AND FERMENTED BEVERAGESOct 06, 15Jan 28, 16Not available
2015/0307,822 PROCESS AND EQUIPMENT FOR MULTISTAGE, CONTINUOUS FERMENTATION, WITH FERMENT RECOVERY, REACTIVATION AND RECYCLING, FOR PRODUCING WINES WITH A HIGH ALCOHOL CONTENTNov 22, 13Oct 29, 15CENTRO NACIONAL DE PESQUISA EM ENERGIA E MATERIAIS
2015/0203,801 FERMENTATION METHOD AND APPARATUSJul 24, 13Jul 23, 15MECANICA LOGROÑESA 71, S.L.
2015/0140,166 PROCESS FOR PREPARING A LIQUID FOOD PRODUCT ENRICHED WITH OLIGOSACCHARIDES AND WITH POLYSACCHARIDESOct 01, 12May 21, 15INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, Le Materiel Pera,

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