ENOLOGICA VASON S.P.A. (50%)

COMBO APPROACH

Yeast; wine-making yeast; yeast for use in wine-making;The mark consists of some octagons partially overlapping in green, light yellow, dark yellow and violet colors; below there are the wording COMBO in grey color and APPROACH in violet color.;Machines for dispensing pre-determined dosages of yeast and bacteria for oenological purposes; automatic equipment for the revitalization and rehydration of yeast and bacteria for oenological purpose, namely, machines for dosing yeasts, rehydration of yeasts, filtering and stabilizer of wines and clarification of wines;Machines for the oenological industry, namely, mechanic tanks for the rehydration of yeasts; electromechanical machines for food preparation and beverage preparation, namely, machines for dosing yeasts, rehydration of yeasts, filtering and stabilizer of wines and clarification of wines; sifting machines; microfiltration machines for the oenology related to food and beverage industry purposes; filtering machines for the must clarification and stabilization of wines; machines for oxygen dosing in musts, wines and food liquids in general; machines for oenological and food technology, namely, machines used in the field of oenological and beverages industry; automatic machines for the revitalization and rehydration of yeast and bacteria for oenological purposes;The color(s) green, light yellow, dark yellow, violet and grey is/are claimed as a feature of the mark.;Industrial chemicals; oenological bactericides, namely, chemical preparations for use in wine making; chemical substances for analyses in laboratories, other than for medical or veterinary purposes; chemical reagents, other than for medical or veterinary purposes; enzymes for the food industry; chemicals used in wine making, namely, tannin; cellulose; chemical preservatives for use in the production of a wide variety of chemicals; sulfites for preserving foodstuffs; bacteria for use in the manufacture of food; chemical preparations in the form of filter materials for use in the wine-making industry; chemicals used in wine making, namely, perlite; activators, namely, activators used in the field of the oenological and beverages industry, and nutrients for use with oenological yeast; flotation chemicals and chemicals reagents for non-medical use; adjuvants for filtering wine; chemical stabilizers and preservatives for must, fruit juices, vinegars and beers; detergents for industrial use, namely, cleaning, washing and sanitizing installations in the food and drink industry;