This inventor holds 2 USPTO granted patents. Top assignee: Champagne Moet & Chandon. Active years: 1995-1997.
Location History:
- Noumea, FR (1995)
- Noumea, NC (1997)
Company Filing History:
Years Active: 1995-1997
Title: Innovations by Jacques Beaujeu in Polysaccharide Gel Technology
Introduction
Jacques Beaujeu is an innovative inventor based in Noumea, France. He has made significant contributions to the field of polysaccharide gel technology, particularly in applications involving microorganisms. With a total of 2 patents, his work has implications in various industries, including the production of sparkling wine.
Latest Patents
Beaujeu's latest patents focus on the preparation of a dehydrated polysaccharide gel containing microorganisms. The first patent describes a polysaccharide gel that is soaked in a high concentration solution, such as at least 500 g/l of a hydrophilic substance. This gel is at least partially dehydrated to enhance the viability of the microorganisms after storage and rehydration. The dehydration process can be conducted in a fluidized bed or through lyophilization. The gel can take the form of beads or fibers, featuring a double-layer structure. The internal layer contains the microorganisms, while the external layer is devoid of them. The hydrophilic substance can be a low molecular weight polyol like glycerol or sugars such as sucrose, glucose, or fructose. The microorganisms, preferably yeasts, are utilized in the secondary fermentation of wine to produce sparkling wine or champagne.
The second patent reiterates the process of producing a dehydrated polysaccharide gel containing microorganisms. It emphasizes the importance of using a high concentration of hydrophilic substances, particularly sucrose, to improve the gel's effectiveness. The yeast-containing gel, after rehydration, is specifically designed for use in the secondary fermentation of wine, enhancing the production of sparkling beverages.
Career Highlights
Jacques Beaujeu is associated with Champagne Moet & Chandon, a prestigious company known for its high-quality sparkling wines. His work in polysaccharide gel technology has positioned him as a key figure in the innovation of fermentation processes.
Collaborations
Beaujeu collaborates with notable coworkers, including Charles Divies and Pascal Lenzi. Their combined expertise contributes to the advancement of technologies in the beverage industry.
Conclusion
Jacques Beaujeu's innovative work in polysaccharide gel technology showcases his commitment to enhancing fermentation processes in the wine industry. His patents reflect a deep understanding of the interactions between microorganisms and gel formulations, paving the way for future advancements in this field.