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1. WO2022128367 - 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 ADDITIVE

Publication Number WO/2022/128367
Publication Date 23.06.2022
International Application No. PCT/EP2021/082717
International Filing Date 23.11.2021
IPC
C12G 1/022 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
1Preparation of wine or sparkling wine
02Preparation of must from grapes; Must treatment or fermentation
022Fermentation; Microbiological or enzymatic treatment
CPC
C12G 1/0203
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
1Preparation of wine or sparkling wine
02Preparation of must from grapes; Must treatment and fermentation
0203by microbiological or enzymatic treatment
C12G 2200/21
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
2200Special features
21Wine additives, e.g. flavouring or colouring agents
Applicants
  • UNIVERSIDAD DE CASTILLA LA MANCHA [ES]/[ES]
Inventors
  • SALINAS FERNÁNDEZ, María Rosario
  • CEBRIÁN TARANCÓN, Cristina
  • ZALACAIN ARAMBURU, Amaya
  • ALONSO DÍAZ-MARTA, Gonzalo Luis
  • DE ASÍS FERNÁNDEZ ROLDÁN, Francisco
Agents
  • BALDER IP LAW, S. L.
Priority Data
20383122.718.12.2020EP
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) 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 ADDITIVE
(FR) PROCÉDÉ DE PRODUCTION DE VIN, PROCÉDÉ DE MODULATION DE CARACTÈRE VERT DU VIN, VIN OBTENU OU POUVANT ÊTRE OBTENU PAR UN TEL PROCÉDÉ OU PROCÉDÉ, ET UTILISATION D'UN MATÉRIAU DE SARMENTS DE VIGNE COMME ADDITIF DE VINIFICATION
Abstract
(EN) The present invention relates to a method for modulating green character of wine, as well as wine obtainable according to said method. It also relates to the use of a vine-shoot material as winemaking additive for modulating green character in wine, wherein the vine-shoot material is toasted vine-shoot material.
(FR) La présente invention concerne un procédé de modulation de caractère vert du vin, ainsi que du vin pouvant être obtenu selon ledit procédé. L'invention concerne également l'utilisation d'un matériau de sarments de vigne comme additif de vinification pour moduler le caractère vert du vin, le matériau de sarments de vigne étant un matériau de sarments de vigne grillés.
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