Patents Assigned to Champagne Moet & Chandon
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Patent number: 6800794Abstract: The invention concerns plants with improved resistance to certain stilbene-sensitive pathogenic agents, and more particularly a set of constructs combining a plant promoter inductible by biotic stress, generated in particular by said pathogens, and gene(s) coding f r a stilbene synthase.Type: GrantFiled: January 2, 2001Date of Patent: October 5, 2004Assignees: Champagne Moet & Chandon, Bayer AktiengesellschaftInventors: Pierre Coutos-Thevenot, RĂ¼diger Hain, Peter-Helmut Schreier, Michel Boulay, Robert Esnault
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Patent number: 6033887Abstract: Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the microorganisms prior to dehydration in a sugar solution to provide in the gel an amount of sugar of at least 100 g/kg and less than 500 g/kg of gel, preferably less than 300 g/k of gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external lay er or envelope of gel essentially devoid of the microoraganisms. The sugar is preferably xylose, glucose, fructose, lactose or sucrose, and the sugar solution may contain a polyol such as sorbitol, inositol or glycerol to provide in the gel an amount of polyol of at least 30 g/kg of gel.Type: GrantFiled: May 5, 1997Date of Patent: March 7, 2000Assignee: Champagne Moet & ChandonInventor: Monique Charpentier
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Patent number: 5968827Abstract: A stabilized culture of a proembryogenic cell line deposited under No. PL92042917 and variants and derived cultures having preserved comparable proembryogenic properties.Type: GrantFiled: January 31, 1997Date of Patent: October 19, 1999Assignee: Champagne Moet & ChandonInventors: Marie-Claude Mauro, Alain Deloire, Pierre Coutos-Thevenot
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Patent number: 5627063Abstract: A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, glucose or fructose. The microorganisms in the gel are preferably yeasts and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.Type: GrantFiled: June 7, 1995Date of Patent: May 6, 1997Assignee: Champagne Moet & ChandonInventors: Charles Divies, Pascal Lenzi, Jacques Beaujeu, Frederic Herault
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Patent number: 5627062Abstract: A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, glucose or frutose. The microorganisms in the gel are preferably yeasts and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.Type: GrantFiled: December 13, 1994Date of Patent: May 6, 1997Assignee: Champagne Moet & ChandonInventors: Charles Divies, Pascal Lenzi, Jacques Beaujeu, Frederic Herault
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Patent number: 5567451Abstract: An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can be used to bind and remove metal cations from solution. In a preferred embodiment, a calcium alginate or calcium pectate gel in the form of beads is prepared, 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 the gel with an aqueous solution of acid such as lactic or tartaric acid having a pH of 1 to 3.5. The gel can be produced containing a microorganism such as yeast used for fermentation so metal ions can be removed while fermenting with the microorganism. In the bottle fermentation of wine to produce champagne, the gel containing yeast is added to the wine in the bottle. During fermentation, calcium and potassium ions are bound by the gel to reduce the precipitation of calcium tartrate and/or potassium bitartrate.Type: GrantFiled: January 4, 1995Date of Patent: October 22, 1996Assignee: Champagne Moet & ChandonInventors: Jean-Charles Rinn, Bertrand Robillard
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Patent number: 5389532Abstract: A polysaccharide gel enclosing microorganisms is soaked in a high concentration of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. Dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, and is preferably sucrose in a concentration of at least 500 g/l, more preferably about 1000 g/l. The microorganisms in the gel are preferably yeast and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.Type: GrantFiled: November 22, 1993Date of Patent: February 14, 1995Assignee: Champagne Moet & ChandonInventors: Charles Divies, Pascal Lenzi, Jacques Beaujeu, Frederic Herault
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Patent number: 5385741Abstract: An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can be used to bind and remove metal cations from solution. In a preferred embodiment, a calcium alginate gel in the form of beads is prepared, 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 the gel with an aqueous solution of acid such as lactic or tartaric acid having a pH of 1 to 3.5. The gel can be produced containing a microorganism such as yeast used for fermentation so metal ions can be removed while fermenting with the microorganism. In the bottle fermentation of wine to produce champagne, the gel containing yeast is added to the wine in the bottle. During fermentation, calcium and potassium ions are bound by the gel to reduce the precipitation of calcium tartrate and/or potassium bitartrate.Type: GrantFiled: October 23, 1992Date of Patent: January 31, 1995Assignee: Champagne Moet & ChandonInventors: Jean-Charles Rinn, Bertrand Robillard
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Patent number: 5323930Abstract: A method of and a device for dispensing a determined amount of particles in suspension within a fluid, the device comprising a column wherein is provided a fluidized bed of particles in suspension in a fluid and which is connected by at least one duct opening into one portion of the container wherein the fluidized bed is obtained to a device for the volumetric metering of the suspension taken from within the container, the device being arranged to communicate with a bottle adapted to receive a determined and accurate amount of particles, the device being applicable in particular to the preparation of champagne.Type: GrantFiled: June 26, 1992Date of Patent: June 28, 1994Assignee: Champagne Moet & ChandonInventors: Georges J. A. Masclet, Dominique A. P. Hennequin, Alain M. Houlmont
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Patent number: 4655265Abstract: The invention relates to a process and an apparatus for the transfer and dispensing of brittle solid particles, the apparatus comprises a transfer and dispensing device including a chamber divided into first and second sections by a transverse partition wall provided with one or several holes, of a diameter smaller than that of the solid particles, the two sections communicating with one another through said holes. The first section is a dispensing section proper, ending at its lower end with an opening defined by the open lower end of said chamber, wherreas the second suction or discharge section, cooperates with a suction and discharge device. The apparatus ensures an accurate proportioning and a high rate of introduction of the solid particles into bottles, reaching 25000 bottles per hour, without damaging them.Type: GrantFiled: September 13, 1985Date of Patent: April 7, 1987Assignee: Champagne Moet & ChandonInventors: Bruno H. J. Duteurtre, Philippe A. Coulon, Rene M. Goutard
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Patent number: D351584Type: GrantFiled: April 5, 1990Date of Patent: October 18, 1994Assignee: Champagne Moet & Chandon, S.A.Inventor: Louis Hainguerlot
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Patent number: D412346Type: GrantFiled: November 11, 1998Date of Patent: July 27, 1999Assignee: Champagne Moet & Chandon S.A.Inventor: Sabine Roux