The present invention provides a system for accelerating the food oxidation rate, comprising a control unit, a baseband circuit, a radio-frequency circuit and an array of antennas. The control unit is used to generate a digital control signal of a spectrum waveform. The baseband and radio-frequency circuits generate analog signal of millimeter-wave according to the control signal of a spectrum waveform. The baseband circuit and the array of antennas emit the analog signal of millimeter-wave toward the food, wherein the analog signal of millimeter-wave has a plurality of first frequency signals and a plurality of second frequency signals, and the first frequency signals and the second frequency signals are alternately arranged and spaced from each other and comprise a plurality of sinusoidal waveforms.

Multipart functionalized materials are shown that remove sulfites from beverages and in particular wine. The functionalized materials consist of a solid support material having the ability to link polycarbonyls or polyamines thereto. The polycarbonyls and polyamines remove free and bound sulfites when put in contact with the beverage. The polycarbonyl and polyamine functionalized materials can be used separately or mixed together for accomplishing sulfite removal.

Multipart functionalized materials are shown that remove sulfites from beverages and in particular wine. The functionalized materials consist of a solid support material having the ability to link polycarbonyls or polyamines thereto. The polycarbonyls and polyamines remove free and bound sulfites when put in contact with the beverage. The polycarbonyl and polyamine functionalized materials can be used separately or mixed together for accomplishing sulfite removal.

The disclosure relates to a method for removing of unwanted odors and/or flavors from a wine and/or wine-type beverage using a transition metal, more particularly to the removal of sulfur and/or sulfur-containing compounds having an unwanted odor and/or off-flavor from a wine product by one or both of: (a) adding copper and/or a copper-containing compound during bottling of the wine product and (b) having a copper-containing container and/or closure system.

The disclosure relates to a method for removing of unwanted odors and/or flavors from a wine and/or wine-type beverage using a transition metal, more particularly to the removal of sulfur and/or sulfur-containing compounds having an unwanted odor and/or off-flavor from a wine product by one or both of: (a) adding copper and/or a copper-containing compound during bottling of the wine product and (b) having a copper-containing container and/or closure system.

The bottle-sealing and preservation device provides for the sealing of necked bottles, including those designed to hold pressure such as champagne bottles, using mechanical advantage to compress an O-ring against the inner surface of the bottle neck. The device can accommodate a wide range of bottle-neck diameters and includes a stabilizing ring that engages the bottle mouth. Optionally, the device may be fitted with a cylindrical cage in which an oxygen-scavenging sachet may be inserted to pull oxygen out of the bottle headspace, thereby preserving any remaining liquid therein that is susceptible to oxidation.

The bottle-sealing and preservation device provides for the sealing of necked bottles, including those designed to hold pressure such as champagne bottles, using mechanical advantage to compress an O-ring against the inner surface of the bottle neck. The device can accommodate a wide range of bottle-neck diameters and includes a stabilizing ring that engages the bottle mouth. Optionally, the device may be fitted with a cylindrical cage in which an oxygen-scavenging sachet may be inserted to pull oxygen out of the bottle headspace, thereby preserving any remaining liquid therein that is susceptible to oxidation.

The invention relates to a device for pouring fluid (F) stored in a container (20) by inclining the container (20), the device (10) comprising: —a first part (100) comprising at least one collecting orifice (130) for collecting the fluid in the container (20), —a second part (150), which comprises fluid pouring means (160) that can be fluidically connected to the collecting orifice (130), —sealing means (190) separating the first part (100) and the second part (150), configured to seal the container when the device (10) is mounted on the container (20), the device being characterized in that the first part (100) also comprises a gas reservoir (110) and a degassing orifice (120) for evacuating gas from the reservoir (110) to the interior of the container (20).

The invention relates to a device for pouring fluid (F) stored in a container (20) by inclining the container (20), the device (10) comprising: —a first part (100) comprising at least one collecting orifice (130) for collecting the fluid in the container (20), —a second part (150), which comprises fluid pouring means (160) that can be fluidically connected to the collecting orifice (130), —sealing means (190) separating the first part (100) and the second part (150), configured to seal the container when the device (10) is mounted on the container (20), the device being characterized in that the first part (100) also comprises a gas reservoir (110) and a degassing orifice (120) for evacuating gas from the reservoir (110) to the interior of the container (20).

The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition against lactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.