Debra Inglis

Title: Debra Inglis: Innovator in Grape Product Processing

Introduction

Debra Inglis is a notable inventor based in Virgil, CA. She has made significant contributions to the field of grape product processing, holding 2 patents that focus on innovative methods to enhance the quality of grapes and wine.

Latest Patents

One of her latest patents is titled "Method for reducing methoxypyrazines in grapes and grape products." This invention describes a method that involves contacting grapes or grape products with a protein that binds to methoxypyrazines (MPs) at a pH of about 3 to about 4, forming a protein-MP complex. The method also includes removing the protein-MP complex from the grape or grape product. Another significant patent is "Modulating urea degradation in wine yeast." This invention provides yeast strains transformed to reduce nitrogen catabolite repression of a gene encoding a urea degrading enzymatic activity expressed by the yeast strain under fermenting conditions. These advancements are crucial for improving the fermentation process in winemaking.

Career Highlights

Debra has worked with reputable institutions such as Brock University and the University of British Columbia. Her work in these organizations has allowed her to develop and refine her innovative methods in grape processing.

Collaborations

Throughout her career, Debra has collaborated with talented individuals, including Ai Lin Beh and Ian David Brindle. These partnerships have contributed to her success and the advancement of her inventions.

Conclusion

Debra Inglis is a pioneering inventor whose work in grape product processing has led to significant advancements in the industry. Her patents reflect her commitment to innovation and quality in winemaking.