Search and Analysis of Local and International Patent Works Related to the Nanofiltration Process of Grape-derived Alcoholic Beverage - Brandy - under Conditions of Variable Temperature and Viscosity
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The local and international patented works discussed in the paper reflect the current global state of development and sector-specific features of microfiltration process methods used in the production of grape-derived alcoholic beverage—brandy—and determine the relevant priorities for ongoing scientific research at the institute.
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Ageing method for improving brandy pleasure - CN113897264B;
Classification ageing process after brandy is prepared - CN117363447A;
.Integrated nanofiltration process to reduce the alcohol content of alcoholic beverages - Fernando Manuel DA SILVA GONÇALVES, Norberta Neves Correia De Pinnho Maria; WO2004113489A1;
High value nano filtered botanical alcohol - KiranVarsith VENKATASUBRAMANIYAN; Revathi DHANDAPANI; SADAIAPPA GOUNDER; Ravishankar RAMADOSS; Indrajith KATHIRESAN - WO2017122219A1;
Method for purification of drinking water, ethanol and alcohol beverages of impurities - Roman Gordon; Igor Gorodnitsky; Maxim A. Promtov; Naum Voloshin – US11377371B2 ;
Separation process - Heikki Heikkila; Mika Manttari ; Marianne Nystrom; Mirja Lindroos; Hannu Paananen; Outi Puuppo; Hannu Koivikko - US20040060868A1;
Method for Production of Brandy “Vaziani”- Kakha Archvadze; Marine Bezhuashvili; Gia Chekurishvili - GEP20002035B;
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