Other

Pernod Ricard

Universitë De Bordeaux

Institut Polytechnique De Bordeaux

Cnrs—direction De L'innovation Et Des Relations Avec Les Enterprises (dire)

Cnrs—direction De L'innovation Et Des Relations Avec Les Entreprises (dire)

Centre National De La Recherche Scientifique

Martell & Co.

Pascal Marc Brunerie

Jean-Luc Bruneel

Benoit Fil

Francois Guillaume

Katia Gouret

Stephane Verger

Caroline Bruneel Delhaye

Marcel Asther

Georges Corrieu

Brigitte Gross

Yvette Koziet

Daniele Kohler

Jean-Pierre Savina

François Guillaume

The present disclosure provides a portable device and method for controlling an alcoholic beverage through an at least partially transparent container. The method includes acquiring a fluorescence spectrum of the beverage through a wall of the container, normalizing a profile of a measured spectrum according to the maximum intensity of a reference spectrum, calculating a resemblance factor between the measured spectrum and the reference spectrum, and determining if the beverage is genuine according to the obtained value of the resemblance factor.

Portable device for controlling an alcoholic beverage through a container, a system and a method associated thereto

The present disclosure provides a portable device for controlling an alcoholic beverage that includes a single light source emitting a monochromatic excitation light beam of a wavelength between 350 and 650 nanometers, a beam splitter to reflect the light beam, a focus and collection lens, and a positioning device to orient the light beam along a direction substantially normal to an outer surface of the container. The positioning device positions the outer surface of the container at a predetermined distance from the focus lens. The device includes a filtering device for filtering fluorescence radiation captured by the focus lens to eliminate wavelengths shorter than or equal to the wavelength of the light beam. A spectrometer module produces a signal corresponding to the measured spectrum of the fluorescence radiation and an analysis module compares the measured spectrum to a reference spectrum.

An unsaturated fatty acid precursor of a natural 1,3-diol derivative, which precursor is the same as that which is naturally present in a cider apple, is enzymatically converted to the natural 1,3-diol derivative.

Method for producing natural diol-1,3 derivatives and corresponding natural 1,3-dioxane derivatives

The invention relates to a method for extracting 2-phenylethanol, in which the 2-phenylethanol is extracted from the distillation residues obtained during the production of alcohol.

Method for extracting 2-phenylethanol

A process for increasing the yield of natural vanilla flavor. Green vanilla pods are hydrated. The resulting hydrated pods are ground, forming a liquid phase and a solid phase. The resulting ground hydrated product of green vanilla pods is treated with an enzymatic system including at least one enzyme. The enzyme system possesses from about 10 to about 1000 units of beta-glucose activity per gram of green vanilla pods. The ground hydrated green vanilla pods and the enzymatic system are incubated at a temperature of from about 10.degree. C. to about 40.degree. C. for a period of between about 2 hours and about 30 hours sufficient to allow the release of the vanilla flavor. The liquid phase containing the vanilla flavor is separated from the solid phase.

Process for the production of natural vanilla extract by enzymatic

The present invention relates to a process for producing cis-3-hexen-1-ol from an unsaturated fatty acid, in which said synthesis is carried out from the latter by the combined action of a natural system of enzyme(s) allowing the oxidation of said fatty acid to cis-3-hexenal and of a yeast allowing the reduction of cis-3-hexenal to cis-3-hexenol in a culture medium. According to a first characteristic of the present invention, the enzymatic system consists of a plant mass obtained by grinding leaves harvested whole without predilacerating them. According to a second characteristic of the present invention, the enzymatic system is introduced in the form of a ground cellular product obtained by grinding followed by cell disintegration. Finally, advantageously, a reagent chosen from a ferrous cation, acetylsalicylic acid, chlorophyll B and the enzyme catalase, makes it possible to increase the yields of cis-3-hexenol.

Process for producing natural cis-3-hexenol from unsaturated fatty acids

The present invention relates to a process for producing vanillin. Culturing of a basidiomycete fungus of the genus Pycnoporus or of their variants and mutants is performed in a culture medium to which a benzenoid precursor of vanillin has been added, and the vanillin produced by bioconversion of the benzenoid precursor is recovered.

Production of vanillin by bioconversion of benzenoid precursors by

Growing community of inventors

Santeny, France

Pascal Marc Brunerie