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    • 1. 发明申请
    • PROCESO DE FERMENTACIÓN DE MOSTO, Y CUBA DE FERMENTACIÓN
    • 发酵必须的方法和发酵增值税
    • WO2014072562A1
    • 2014-05-15
    • PCT/ES2013/070773
    • 2013-11-08
    • MAQUINAS Y HERRAMIENTAS LA RIOJA, S.L.
    • NAJARRO SANTAMARIA, Juan
    • C12G1/022
    • C12G1/0216
    • Permiten realizar una rotura y movimiento eficaces de la capa de hollejos (3), o "sombrero", que se crea de forma espontánea durante la fermentación en la parte superior del mosto, maximizando así la transferencia del contenido de los hollejos al 5 vino. Además, otro aspecto ventajoso de la presente invención es que permite la oxigenación o aireación del vino, lo cual influye muy positivamente en el proceso de fermentación realizado por las levaduras, ayudando a controlar el nivel de pH del mosto así como su potencial redox, realizando todo ello sin alterar las propiedades características del vino (aroma, color, sabor, etc.), aumentando la calidad del vino final 10 obtenido.
    • 本发明允许在发酵期间在必须的顶部中自发产生的皮肤盖(3)的有效断裂和移动,从而最大限度地将皮肤内容物转移到葡萄酒。 本发明的另一有利方面是允许葡萄酒的氧合或通气,其对酵母的发酵过程具有非常积极的影响,有助于控制必需的pH值和氧化还原电位,所有这些都是 在不改变酒的特征(香气,颜色,味道等)的情况下进行,提高在过程结束时获得的葡萄酒的质量。
    • 3. 发明公开
    • METHOD FOR FERMENTING MUST, AND FERMENTATION VAT
    • VERFAHREN ZUR FERMENTATION VON MOST UND FERMENTATIONSTANK
    • EP2918666A1
    • 2015-09-16
    • EP13852922.7
    • 2013-11-08
    • Maquinas y Herramientas la Rioja, S.L.
    • NAJARRO SANTAMARIA, Juan
    • C12G1/022
    • C12G1/0216
    • The invention allows the efficient breaking and movement of the layer (3) of skins, or "cap" created spontaneously during fermentation in the top part of the must, thereby maximizing the transfer of the content of the skins to the wine. Furthermore, another advantageous aspect of the present invention is that it allows oxygenation or aeration of the wine, which has a very positive influence on the method for fermenting performed by the yeasts, helping to control the pH level and the redox potential of the must, all of this being carried out without altering the characteristic properties of the wine (aroma, color, taste, etc.), increasing the quality of the final wine produced.
    • 本发明允许皮肤层(3)的有效断裂和移动,或者在必需物的顶部发酵期间自发产生的“帽”,从而最大限度地将皮肤内容物转移到葡萄酒。 此外,本发明的另一个有利的方面是它允许葡萄酒的氧合或通气,这对酵母进行的发酵方法具有非常积极的影响,有助于控制必需品的pH水平和氧化还原电位, 所有这一切都在不改变葡萄酒的特征(香气,颜色,味道等)的情况下进行,提高了所生产的最终葡萄酒的质量。
    • 5. 发明公开
    • Vertical press for fruits, grapes and their derivatives of the pneumautic-cage type with a diaphragm
    • 立式压机用于水果,葡萄和与笼状模型的充气膜它们的衍生物
    • EP1632338A2
    • 2006-03-08
    • EP05380064.5
    • 2005-04-06
    • Maquinas y Herramientas la Rioja, S.L.
    • Najarro Santamaria, Juan
    • B30B9/22
    • B30B9/22B30B9/26
    • A vertical press for fruits of the pneumatic-cage type with a diaphragm.
      It consists of a support (1) and a tray (3) which keeps centered a multi-perforated frustoconical cage (6), optionally covered with a anti-splash bag (400), and which houses the fruit to be pressed, the juice coming out through its multiple perforations and depositing on the tray (3), which may have a device for stripping the pressed paste.
      A lid (8), attached to two columns (4), movable by means of two hydraulic cylinders (11) located on the columns (4), is arranged on the cage (6).
      The mouth (15) of a balloon (12), which is inflated towards the bottom and walls of the cage (6), pressing the deposited fruit, is hermetically attached at the lower side of the lid (8).
      A pressing control device (302) with a flow-metering valve (303) may be installed on the tray (3).
      Two parallel rails of concealable rollers (301) carrying the tray (3) may be arranged at one or both sides of the press.
    • 立式压机用于气动笼式具有隔膜的水果。 它besteht一个支撑件(1)和托盘(3)其保持为中心的多穿孔截头圆锥形笼(6),任选地覆盖有防飞溅袋(400),并且其容纳水果的被按压,果汁 出来通过它的多个穿孔,并且沉积的托盘(3),其可具有用于剥离按压膏的设备上。 的盖(8),由位于列(4)两个液压缸(11)的方式连接到两个柱(4),可移动的,被布置在笼(6)。 其被充气朝向保持架(6)的底部和墙壁,按压敷水果的球囊(12)的口部(15),所有的,在所述盖(8)的下侧气密地安装。 的按压控制装置(302)用流计量阀(303)可安装在托盘(3)上。 的隐蔽性辊子(301)承载盘(3)的两个平行的导轨可在压机的一个或bothsides被布置。