C12H1/003

Acetolactate decarboxylase variants having improved specific activity

Compositions and methods are provided comprising acetolactate decarboxylase (ALDC) enzyme variants having higher specific activity. Composition and method are provided where the ALDC variants are used in combination with metal ions to further increase stability and/or activity.

Methods and devices for papillary suturing
11591554 · 2023-02-28 · ·

A minimally invasive device and method for suturing papillary muscles includes drawing a suture through a first papillary muscle using a needle, drawing the suture through a second papillary muscle, and tightening the suture to move at least one of the first papillary muscle and the second papillary muscle towards the other of the first papillary muscle and the second papillary muscle.

COMPOSITIONS COMPRISING YEAST CELLS AND POLYPHENOLS AND THEIR USE

Disclosed is a composition including yeast cells and at least one polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell. The present disclosure also concerns using the composition in cosmetic, dermatological, nutritional and/or pharmaceutical fields, as well as in winemaking to protect the wine against oxidation, therefore preserving the wine quality, color and aromas, and as an alternative to ageing of wine on lees.

Enzymatic method for removing sulphite

The present invention relates to an enzymatic method for removing sulphite. In particular, the present invention relates to a method for converting sulphite present in a composition into thiosulphate, comprising the introduction of 3-mercaptopyruvate sulphurtransferase (3-MST) and a substrate of said 3-mercaptopyruvate sulphurtransferase into said composition. The present invention can be used in particular in the pharmaceutical, cosmetic, food and chemical fields, and any field involving the use of sulphite.

HOP ACIDS FORMULATIONS AND METHODS

The present disclosure provides compositions and methods for improved hop acids formulations comprising myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.

METHODS AND DEVICES FOR PAPILLARY SUTURING
20230279319 · 2023-09-07 ·

A minimally invasive device and method for suturing papillary muscles includes drawing a suture through a first papillary muscle using a needle, drawing the suture through a second papillary muscle, and tightening the suture to move at least one of the first papillary muscle and the second papillary muscle towards the other of the first papillary muscle and the second papillary muscle.

ACETOLACTATE DECARBOXYLASE VARIANTS HAVING IMPROVED SPECIFIC ACTIVITY
20210301279 · 2021-09-30 ·

Compositions and methods are provided comprising acetolactate decarboxylase (ALDC) enzyme variants having higher specific activity. Composition and method are provided where the ALDC variants are used in combination with metal ions to further increase stability and/or activity.

PROCESS FOR WINE-MAKING FROM CLARIFIED JUICE
20210277340 · 2021-09-09 · ·

A winemaking method comprising in the following order: A step of harvesting the grapes; A step of stripping; A step of pressing; A step of separating the must and the pomace; A step of setting aside the pomace under inert atmosphere in a first container; A step of clarifying the must into a second container; A step of recombining the pomace and the clarified must in a single container; A step of fermenting.

SYSTEMS AND METHODS FOR CONTROLLING ATTENUATION IN A FERMENTATION PROCESS
20210284939 · 2021-09-16 ·

A method of controlling attenuation in a fermentation process includes culturing a fungus in a medium to produce a fermented liquid and adding a killer toxin to the fermented liquid. The killer toxin is added in an amount effective to deactivate the fungus.

USE OF AN ADDITIVE TO IMPROVE THE QUALITY OF BEVERAGES BASED ON PLANT MUSTS

The present disclosure relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive includes a cysteine protease and a cofactor.