This inventor holds 3 USPTO granted patents. Top assignee: Champagne Moet & Chandon. Active years: 1995-1997.
Company Filing History:
Years Active: 1995-1997
Title: The Innovative Contributions of Pascal Lenzi
Introduction
Pascal Lenzi is a notable inventor based in Dijon, France. He has made significant contributions to the field of polysaccharide gels, particularly in applications related to the fermentation of wine. With a total of 3 patents, Lenzi's work has garnered attention for its innovative approach to enhancing the viability of microorganisms used in winemaking.
Latest Patents
Lenzi's latest patents focus on the preparation of a dehydrated polysaccharide gel containing microorganisms. This innovative gel is soaked in a high concentration solution, at least 500 g/l of a hydrophilic substance, and is partially dehydrated to improve the viability of the microorganisms after storage and rehydration. The dehydration process can be conducted using a fluidized bed or 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 substances used can include low molecular weight polyols like glycerol or sugars such as sucrose, glucose, or fructose. The microorganisms, primarily yeasts, are rehydrated and utilized in the secondary fermentation of wine, contributing to the production of sparkling wine or champagne.
Career Highlights
Pascal Lenzi is currently associated with Champagne Moet & Chandon, a prestigious company known for its high-quality sparkling wines. His work at this renowned establishment has allowed him to apply his innovative ideas in a practical setting, further enhancing the quality of their products.
Collaborations
Lenzi collaborates with talented individuals such as Charles Divies and Frederic Herault. These partnerships have fostered a creative environment that encourages the development of groundbreaking ideas and technologies in the field of winemaking.
Conclusion
Pascal Lenzi's contributions to the field of polysaccharide gels and winemaking are noteworthy. His innovative patents and collaborations reflect his commitment to advancing the industry. Through his work, Lenzi continues to influence the future of sparkling wine production.