Patents by Inventor Barry Gnekow

Barry Gnekow has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Vertical palate wine making process
    Patent number: 9879209
    Abstract: Multi-stage fermentation process for making red/white/rosé wines having a unique, unexpected and intense “vertical palate” (VP) of aroma, flavors and exceptional finish. The inventive VP wines are a blend of 3-4 feed stocks: I. Red: A) a primary and secondary fermented, barrel-aged must-based wine; B) a flashed-must, barrel-fermented, barrel-aged wine; C) a flashed-on-skin primary and secondary fermented, barrel-aged wine; or D) A+C; and II. White: A-1) a low solids, juice-based barrel fermented wine, and/or A-2) a low solids primary and secondary fermented, barrel or tank-aged wine; B) a flashed-juice, concentrated, barrel-fermented, barrel or tank-aged wine; C) a flashed-juice, concentrated, primary and secondary fermented, barrel or tank-aged wine; or D) A-2+C. Quantitative assays show the inventive VPP wines have 2-3× phenolic components as compared to traditional fermentation process wines.
    Type: Grant
    Filed: September 25, 2014
    Date of Patent: January 30, 2018
    Inventor: Barry Gnekow
  • Vertical Palate Wine Making Process
    Publication number: 20150086674
    Abstract: Multi-stage fermentation process for making red/white/rosé wines having a unique, unexpected and intense “vertical palate” (VP) of aroma, flavors and exceptional finish. The inventive VP wines are a blend of 3-4 feed stocks: I. Red: A) a primary and secondary fermented, barrel-aged must-based wine; B) a flashed-must, barrel-fermented, barrel-aged wine; C) a flashed-on-skin primary and secondary fermented, barrel-aged wine; or D) A+C; and II. White: A-1) a low solids, juice-based barrel fermented wine, and/or A-2) a low solids primary and secondary fermented, barrel or tank-aged wine; B) a flashed-juice, concentrated, barrel-fermented, barrel or tank-aged wine; C) a flashed-juice, concentrated, primary and secondary fermented, barrel or tank-aged wine; or D) A-2+C. Quantitative assays show the inventive VPP wines have 2-3X phenolic components as compared to traditional fermentation process wines.
    Type: Application
    Filed: September 25, 2014
    Publication date: March 26, 2015
    Inventor: Barry Gnekow