Abstract: A sensory aroma glass is disclosed. According to one embodiment, an apparatus comprises a fluid barrier; and a fluid container designed for containing a fluid. The fluid barrier is in contact with the rim or internal or external sidewall of the fluid container. The fluid barrier extends into the fluid container. The fluid barrier has an opening that allows aroma of the fluid to escape from the fluid container without allowing the fluid to escape from the fluid container.

Abstract: A tilted sensory aroma glass is disclosed. According to one embodiment, an apparatus includes a fluid container having a rim and a base. The base is parallel to and in contact with a surface when the fluid container is placed on the surface. The rim and the base lie on intersecting planes. The apparatus further includes a fluid barrier having an opening. The fluid barrier is in contact with the fluid container and extends into the fluid container. The opening is configured to allow an aroma of a fluid in the fluid container to escape through the opening. The aroma glass allows consumers to view and smell the liquid contents of the aroma glass, but prevents consumers from consuming the liquid contents.

Abstract: A tilted sensory aroma glass is disclosed. According to one embodiment, an apparatus includes a fluid container having a rim and a base. The base is parallel to and in contact with a surface when the fluid container is placed on the surface. The rim and the base lie on intersecting planes. The apparatus further includes a fluid barrier having an opening. The fluid barrier is in contact with the fluid container and extends into the fluid container. The opening is configured to allow an aroma of a fluid in the fluid container to escape through the opening. The aroma glass allows consumers to view and smell the liquid contents of the aroma glass, but prevents consumers from consuming the liquid contents.

Abstract: A multi-chamber dryer using adjustable conditioned air flow is disclosed. According to one embodiment, an apparatus includes a drying belt configured to receive a product to be dried on a first surface of the drying belt and a heat medium in contact with a second surface of the drying belt. The heat medium is configured to heat the product and is maintained at a pre-determined temperature.

Abstract: A system and method of creating a one-way see-through shelf set presentation of products is disclosed. According to one embodiment, a computer-implemented method includes receiving product identification numbers that correspond to a plurality of products and retrieving price and image data for each of the plurality of products from a data storage unit based the received product identification numbers. The computer-implemented method also includes generating from the retrieved price and image data a printable image of a shelf set that depicts the plurality of products.

Abstract: The present invention provides a method and apparatus for a wine bottle packaging divider and display. The method and apparatus comprise of a divider with opposing side edges and opposing top and bottom edges. The divider has a partitioning line dividing the divider into a first section and a second section, wherein at least one of the first section and the second section is capable of displaying an advertisement. The divider also has at least one pair of elongated openings, wherein each of the at least one pair of elongated openings has an end in proximity to one of the opposing top and bottom edges, wherein said at least one pair of elongated openings is capable of being opened to the one edge and slidably coupled onto a vertical wall for displaying the advertisement. The divider is folded along the partitioning line to fit within a container for packaging the glass bottles.

Abstract: A sensory aroma glass is disclosed. According to one embodiment, an apparatus comprises a fluid barrier; and a fluid container designed for containing a fluid. The fluid barrier is in contact with the rim or internal or external sidewall of the fluid container. The fluid barrier extends into the fluid container. The fluid barrier has an opening that allows aroma of the fluid to escape from the fluid container without allowing the fluid to escape from the fluid container.

Abstract: A tilted sensory aroma glass is disclosed. According to one embodiment, an apparatus includes a fluid container having a rim and a base. The base is parallel to and in contact with a surface when the fluid container is placed on the surface. The rim and the base lie on intersecting planes. The apparatus further includes a fluid barrier having an opening. The fluid barrier is in contact with the fluid container and extends into the fluid container. The opening is configured to allow an aroma of a fluid in the fluid container to escape through the opening. The aroma glass allows consumers to view and smell the liquid contents of the aroma glass, but prevents consumers from consuming the liquid contents.

Abstract: A one-way see-through shelf set presentation for convenience stores is disclosed. According to one embodiment, an apparatus comprises a sheet of plexiglass separating a secure area and an unsecure area in a convenience store. The apparatus further comprises a vinyl film having perforations and having a shelf set image printed on the vinyl film, wherein the vinyl film is attached to the sheet of plexiglass using an adhesive.

Abstract: A sensory aroma glass is disclosed. According to one embodiment, an apparatus comprises a fluid barrier; and a fluid container designed for containing a fluid. The fluid barrier is in contact with the rim or internal or external sidewall of the fluid container. The fluid barrier extends into the fluid container. The fluid barrier has an opening that allows aroma of the fluid to escape from the fluid container without allowing the fluid to escape from the fluid container.

Abstract: A crystalline pigment or colorant composition having high color intensity and/or low sugar content, and methods and processes of preparation. The composition may comprise purified fruit and/or vegetable color juices.

Abstract: A sensory aroma glass is disclosed. According to one embodiment, an apparatus comprises a fluid barrier; and a fluid container designed for containing a fluid. The fluid barrier is in contact with the rim or internal or external sidewall of the fluid container. The fluid barrier extends into the fluid container. The fluid barrier has an opening that allows aroma of the fluid to escape from the fluid container without allowing the fluid to escape from the fluid container.

Abstract: The invention provides a method and apparatus for separating grape seeds from the pulp and skin of a grape comprising depositing grapes on a plate having apertures there-through and driving the grapes across the plate by means of a blade such that the grape seeds and juice will pass through the apertures of the plate while retaining grape skin. The grape juice may then be separated from the seeds and recombined with the pulp and skin for fermentation to produce a wine having an improved flavor profiles as a result of the different tannin contents of skin and seeds. Also provided is a method and apparatus for opening grape berries without fracturing their grape seeds.

Abstract: An advertising display device for mounting on a bottle having a top, a cylindrical neck and shoulders is disclosed. The device comprises a body for mounting an advertising display; and a plurality of nested tubes affixed to the body, the tubes having open bottom surfaces such that the bottom surfaces of the tubes having a central opening for permitting the passage there-through of the bottle top and neck; wherein the bottom surface of each tube is disposed lower than the tube which is nested immediately within it. When the neck of the bottle fits within the inner-most tube its top either contacts a closed top surface of the inner-most tube or one of the tubes engages the shoulders of the bottle and the neck of the bottle is engaged against the inner surface of the inner-most tube.

Abstract: Wine characteristic data is related to consumer liking data to provide a predictive model that may be used in wine portfolio management, including selection, shelf placement, pricing, and promotion. The wine characteristic data may relate to wine attributes as determined by a trained panel of experts or by chemical analysis, or to production or process data or to a combination of these data. The consumer liking data may be hedonic data obtained from consumer tasting. The predictive model may be a determined statistical relationship between the characteristic data and the hedonic data. In application, the predictive model may be used to identify what wines will appeal to various consumer segments. Alternatively, the predictive model may be used to identify for particular consumer segments or even individual consumers wines that may be liked.

Abstract: Lipoxygenase genes from Vitis vinifera and polypeptides encoded thereby are provided.

Abstract: A reusable closure system for containers, such as wine bottles. The closure system is designed for containers or bottles having a finish ring disposed on an outer surface of the neck of the container. The system includes a disk connected to a plug. The disk includes a first flat surface and a second opposing surface. The plug extends outward from the second surface. In the initial sealed and packaged condition, the flat surface of the disk overlies the rim of the container and a removable compression ring securely holds the disk in place over the rim of the container. The removable compression ring includes a cylindrical body with an upper end connected to a radially inwardly extending upper lip which engages the second surface of the cap and through which the plug extends. The compression ring also includes a radially inwardly extending lower lip which engages the finish ring of the container. The compression ring preferably includes a pull tab and perforations for easy removal.

Abstract: A process for extracting oleanolic acid from plant material is disclosed. Dried plant material is provided and an extraction process is carried out with a non-halogenated polar to medium polar solvent. The resulting solution that contains oleanolic acid is separated from the plant material and the solvent is removed using cooling, vacuum-evaporation or other techniques. A precipitate is formed that contains mostly oleanolic acid. Subsequent purification steps to provide highly purified oleanolic acid include washing techniques, re-crystallization techniques or the use of chromatography.

Abstract: The present invention provides improved real-time methods for amplifying nucleic acids from target microorganisms present in fruit juice comprising the steps of: a) passing fruit juice through a dissolvable filter having a pore size selected to retain the target microorganisms; b) extracting the retentate from the filter with an organic solvent selected to dissolve the filter while not interfering with the integrity of nucleic acids present in the cells of the microorganisms; c) subjecting the extracted to an organic wash step; d) subjecting the extracted retentate to an aqueous wash step; e) concentrating the retentate; and f) subjecting the nucleic acids to an amplification procedure.

Abstract: Unique DNA sequences characteristic of fermentation-related microorganisms are provided which are useful as primers in PCR-based analysis for identification of fermentation-related microorganisms