This inventor holds 2 USPTO granted patents. Top assignee: Champagne Moet & Chandon. Active years: 1995-1996.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1995-1996
Title: Innovations by Jean-Charles Rinn in Gel Technology
Introduction
Jean-Charles Rinn is a notable inventor based in Cognac, France. He has made significant contributions to the field of gel technology, particularly in the development of innovative materials that have practical applications in various industries. With a total of 2 patents, Rinn's work focuses on enhancing the functionality of gels for specific uses.
Latest Patents
One of Rinn's latest patents involves the creation of an alginate or pectate gel that is deficient in gelling ions for use in binding. This ionically gellable material is designed to be gelled with a metal cation, while the metal cation content is reduced to provide binding sites that are not occupied by the metal cation. This allows the gel to effectively bind and remove metal cations from solutions. In a preferred embodiment, a calcium alginate or calcium pectate gel is prepared in the form of beads. The calcium ion content of the gel is reduced to between 0.01 mg/g and 1.5 mg/g of moist gel by contacting it with an aqueous solution of acid, such as lactic or tartaric acid, with a pH ranging from 1 to 3.5. This gel can also contain microorganisms, such as yeast, which can be used for fermentation while simultaneously removing metal ions. In the context of wine fermentation for champagne production, the gel containing yeast is added to the wine in the bottle. During fermentation, the gel binds calcium and potassium ions, thereby reducing the precipitation of calcium tartrate and/or potassium bitartrate. Other applications of this gel include binding metal ions for regulating enzymatic activity or for recognizing, binding, or purifying organic materials like proteins or amino acids.
Career Highlights
Jean-Charles Rinn is currently associated with Moët & Chandon, a prestigious company known for its champagne production. His work at the company has allowed him to explore innovative solutions that enhance the quality and efficiency of wine fermentation processes.
Collaborations
Rinn collaborates with Bertrand Robillard, a fellow innovator, to further advance their research and development efforts in gel technology.
Conclusion
Jean-Charles Rinn's contributions to gel technology demonstrate his commitment to innovation and practical applications in the field. His patents reflect a deep understanding of material science
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile