EP1466833A1 - Aromatized closing element made of cork-type material - Google Patents

Aromatized closing element made of cork-type material Download PDF

Info

Publication number
EP1466833A1
EP1466833A1 EP04100916A EP04100916A EP1466833A1 EP 1466833 A1 EP1466833 A1 EP 1466833A1 EP 04100916 A EP04100916 A EP 04100916A EP 04100916 A EP04100916 A EP 04100916A EP 1466833 A1 EP1466833 A1 EP 1466833A1
Authority
EP
European Patent Office
Prior art keywords
cork
closing element
type material
closing
containers
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP04100916A
Other languages
German (de)
French (fr)
Other versions
EP1466833B1 (en
Inventor
Andrea Mele
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sugherificio Di Bussolengo SNC Di Mele Andrea & Mauro
Original Assignee
Sugherificio Di Bussolengo SNC Di Mele Andrea & Mauro
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sugherificio Di Bussolengo SNC Di Mele Andrea & Mauro filed Critical Sugherificio Di Bussolengo SNC Di Mele Andrea & Mauro
Publication of EP1466833A1 publication Critical patent/EP1466833A1/en
Application granted granted Critical
Publication of EP1466833B1 publication Critical patent/EP1466833B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D39/00—Closures arranged within necks or pouring openings or in discharge apertures, e.g. stoppers
    • B65D39/0005—Closures arranged within necks or pouring openings or in discharge apertures, e.g. stoppers made in one piece
    • B65D39/0011—Closures arranged within necks or pouring openings or in discharge apertures, e.g. stoppers made in one piece from natural or synthetic cork, e.g. for wine bottles or the like
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D51/00—Closures not otherwise provided for
    • B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2203/00—Decoration means, markings, information elements, contents indicators
    • B65D2203/12—Audible, olfactory or visual signalling means

Definitions

  • the present invention relates to an aromatized closing element made of a cork-type material.
  • cork-type material in addition to cork as such, a material that may even be synthetic which possesses structural characteristics similar to those of cork, in particular as regards porosity.
  • the first impulse a person has when the bottle is opened is to sniff the cork, allowing himself to be conditioned also as regards the taste of the wine itself, in particular if he does not possess solid oenological knowledge.
  • the purpose of the present invention is to provide closing elements made of cork-type material for containers for foodstuffs, which in themselves present an olfactive agreeableness such as to increase the consumer's desire in regard to the foodstuff present in the container.
  • the subject of the present invention is a closing element made of cork-type material, characterized in that it comprises aromatizing substances in an adsorbed form.
  • a further purpose of the present invention is a method for producing closing elements for foodstuff containers which comprises a step of aromatization, in which aromatizing substances are made to be adsorbed by the material forming the closing element.
  • the aromatization step is a final step of the process of making closing elements for foodstuff containers.
  • the aromatization step is concomitant with a step of lubrication of the closing elements.
  • an initial boiling step in which cork is put into a boiler where it is immersed in water at a temperature of approximately 110°C for 70 to 90 minutes. Together with the cork, during this step, disinfectant substances, known to a person skilled in the branch, are added.
  • washing step in which the product obtained from the previous step undergoes washing either in a bath or by dry-cleaning, and disinfectant products are added such as hydrogen peroxide, citric acid, etc.
  • the cork undergoes a step of stabilization of humidity, during which the cork is put in special environments and is subjected to injections that contain as additive vapourized air or air with a high concentration of humidity.
  • a lubrication step in which the cork is put into special environments and receives the addition of lubricants and aromatic substances such as aromas, tannins (or polyphenols in general), and extracts in general according to the aroma that it is intended to impart upon the cork.
  • aromatic substances such as aromas, tannins (or polyphenols in general), and extracts in general according to the aroma that it is intended to impart upon the cork.
  • corks undergo a packaging step, during which they are put into a container for packaging.
  • aromatization step may be carried out in any of the steps listed above except for the dinking step.
  • the aromatization step may be a step in itself set between two of the aforesaid steps.
  • the following aromas are preferred, according to the type of wine: for red wines, the preferred aromas are: cocoa, chocolate, liquorice, hazel nut, vanilla, and nutmeg; for white wines, the preferred aromas are mature fruit, such as kiwi, apple, cherry, and raspberry; for young white wines, the preferred aromas are fresh fruit, such as melon, banana, apricot, mango, and papaw; for spiced wines, the preferred aromas are: tomato and pimento.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Closures For Containers (AREA)
  • Wrappers (AREA)
  • Food-Manufacturing Devices (AREA)
  • Footwear And Its Accessory, Manufacturing Method And Apparatuses (AREA)
  • Adornments (AREA)

Abstract

A closing element, in particular a top for wine bottles, made of cork or a cork-like material and comprising aromatizing substances in an adsorbed form, which impart on the top a particular aroma such as to arouse in the consumer a pleasant sensation and so as to bestow on the container or package as a whole an added value.

Description

The present invention relates to an aromatized closing element made of a cork-type material.
Here and in what follows, by "cork-type material" is meant, in addition to cork as such, a material that may even be synthetic which possesses structural characteristics similar to those of cork, in particular as regards porosity.
As is known, in assessing wine as a whole the olfactive impression that the consumer obtains when the bottle is opened is very important.
In addition, the first impulse a person has when the bottle is opened is to sniff the cork, allowing himself to be conditioned also as regards the taste of the wine itself, in particular if he does not possess solid oenological knowledge.
The above arguments may also be applied equally well to other foodstuff containers or packages that usually have a cork-type closing element, such as for example of jam jars, containers for vegetables preserved in oil or for pre-prepared sauces. Also in these cases it may prove particular important for the closing element itself to possess a pleasant and captivating aroma.
The purpose of the present invention is to provide closing elements made of cork-type material for containers for foodstuffs, which in themselves present an olfactive agreeableness such as to increase the consumer's desire in regard to the foodstuff present in the container.
The subject of the present invention is a closing element made of cork-type material, characterized in that it comprises aromatizing substances in an adsorbed form.
As may appear clearly from what has been outlined above, with the present invention it will be possible to provide aromatizing closing elements for foodstuff containers, which, on account of this characteristic, will present an added value.
A further purpose of the present invention is a method for producing closing elements for foodstuff containers which comprises a step of aromatization, in which aromatizing substances are made to be adsorbed by the material forming the closing element.
According to a preferred embodiment of the method of the present invention, the aromatization step is a final step of the process of making closing elements for foodstuff containers.
According to a further preferred embodiment of the method of the present invention, the aromatization step is concomitant with a step of lubrication of the closing elements.
Hereinafter there is provided, purely for purposes of illustration, a non-limiting example in order to enable a better understanding of the invention.
EXAMPLE - Preparation of an aromatized cork for a bottle -
There is carried out an initial boiling step, in which cork is put into a boiler where it is immersed in water at a temperature of approximately 110°C for 70 to 90 minutes. Together with the cork, during this step, disinfectant substances, known to a person skilled in the branch, are added.
Following upon the boiling step, there is performed a step of stretching and seasoning, in which the cork is taken from the boiler and is spread out in appropriate environments.
Next, there follows a dinking step, in which the cork is cut into strips that are dinked vertically, or else specific machines are used for cutting the cork into small cubes, and, in this way, the single-piece bottle top is obtained.
Next, there follows a washing step, in which the product obtained from the previous step undergoes washing either in a bath or by dry-cleaning, and disinfectant products are added such as hydrogen peroxide, citric acid, etc.
Following upon the washing step, the cork undergoes a step of stabilization of humidity, during which the cork is put in special environments and is subjected to injections that contain as additive vapourized air or air with a high concentration of humidity.
This is followed by a lubrication step, in which the cork is put into special environments and receives the addition of lubricants and aromatic substances such as aromas, tannins (or polyphenols in general), and extracts in general according to the aroma that it is intended to impart upon the cork.
Finally, the corks undergo a packaging step, during which they are put into a container for packaging.
It should be emphasized how the aromatization step may be carried out in any of the steps listed above except for the dinking step.
Alternatively, the aromatization step may be a step in itself set between two of the aforesaid steps.
As regards tops for wine bottles, the following aromas are preferred, according to the type of wine: for red wines, the preferred aromas are: cocoa, chocolate, liquorice, hazel nut, vanilla, and nutmeg; for white wines, the preferred aromas are mature fruit, such as kiwi, apple, cherry, and raspberry; for young white wines, the preferred aromas are fresh fruit, such as melon, banana, apricot, mango, and papaw; for spiced wines, the preferred aromas are: tomato and pimento.
Furthermore, both for white wines and for red wines suitable for ageing, of particular interest are the aromas of barrique tannins with characteristics of vanilla, coconut, liquorice, and oak.

Claims (7)

  1. A closing element made of cork-type material, characterized in that it comprises aromatizing substances in an adsorbed form.
  2. The closing element according to Claim 1, characterized in that it constitutes a top for a wine bottle.
  3. The closing element according to Claim 2, characterized in that said aromatizing substances impart an aroma selected from among the following aromas taken individually or in combination with one another: cocoa, chocolate, liquorice, hazel nut, vanilla, nutmeg, kiwi, apple, cherry, raspberry, melon, banana, apricot, mango, papaw, tomato, and pimento.
  4. The closing element according to Claim 3, characterized in that said aromatizing substances impart an aroma of barrique tannins with characteristics of vanilla, coconut, liquorice, and oak.
  5. A method for obtaining closing elements made of cork-type material for containers for foodstuffs, said method comprising an aromatization step in which aromatic substances are made to be adsorbed by the material forming the closing element.
  6. The method according to Claim 5, in which the aromatization step is a final step of the process for making closing elements for containers for foodstuffs.
  7. The method according to Claim 6, characterized in that the aromatization step is concomitant with a step of lubrication of the closing elements.
EP04100916A 2003-03-07 2004-03-05 Aromatized closing element made of cork-type material Expired - Lifetime EP1466833B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000174A ITTO20030174A1 (en) 2003-03-07 2003-03-07 FLAVORED CLOSING ELEMENT CONSTITUTED FROM CORK TYPE MATERIAL.
ITTO20030174 2003-03-07

Publications (2)

Publication Number Publication Date
EP1466833A1 true EP1466833A1 (en) 2004-10-13
EP1466833B1 EP1466833B1 (en) 2006-01-04

Family

ID=32866084

Family Applications (1)

Application Number Title Priority Date Filing Date
EP04100916A Expired - Lifetime EP1466833B1 (en) 2003-03-07 2004-03-05 Aromatized closing element made of cork-type material

Country Status (6)

Country Link
EP (1) EP1466833B1 (en)
AT (1) ATE314977T1 (en)
DE (1) DE602004000302D1 (en)
ES (1) ES2256821T3 (en)
IT (1) ITTO20030174A1 (en)
PT (1) PT1466833E (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007061602A1 (en) * 2005-11-28 2007-05-31 G3 Enterprises Highly selective molecular confinement for the prevention and removal of taint in foods and beverages
WO2010027969A1 (en) * 2008-09-03 2010-03-11 Pepsico Inc. Method of modifying flavour experience of a comestible by aroma delivery on the packaging thereof and comestible resulting therefrom
US8474637B2 (en) 2010-07-07 2013-07-02 Pepsico, Inc. Releasable entrapment of aroma using a polymeric matrix

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5855287A (en) * 1993-05-05 1999-01-05 Supreme Corq, Inc. Synthetic closure for removable insertion into a wine bottle
WO1999001354A1 (en) * 1997-07-01 1999-01-14 Supreme Corq Bottle stopper made of synthetic material
US6045833A (en) * 1997-02-07 2000-04-04 Landau; Steven M. Receptacle having aromatic properties and method of use
US6102224A (en) * 1997-12-17 2000-08-15 Pepsico. Aroma release bottle and cap

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5855287A (en) * 1993-05-05 1999-01-05 Supreme Corq, Inc. Synthetic closure for removable insertion into a wine bottle
EP1182223A1 (en) * 1993-05-05 2002-02-27 Supreme Corq Molded closure for a liquid container
US6045833A (en) * 1997-02-07 2000-04-04 Landau; Steven M. Receptacle having aromatic properties and method of use
WO1999001354A1 (en) * 1997-07-01 1999-01-14 Supreme Corq Bottle stopper made of synthetic material
US6102224A (en) * 1997-12-17 2000-08-15 Pepsico. Aroma release bottle and cap

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007061602A1 (en) * 2005-11-28 2007-05-31 G3 Enterprises Highly selective molecular confinement for the prevention and removal of taint in foods and beverages
US7629009B2 (en) 2005-11-28 2009-12-08 G3 Enterprises Highly selective molecular confinement for the prevention and removal of taint in foods and beverages
AU2006317072B2 (en) * 2005-11-28 2011-09-08 G3 Enterprises Highly selective molecular confinement for the prevention and removal of taint in foods and beverages
US8057671B2 (en) 2005-11-28 2011-11-15 G3 Enterprises Closure device capable of removing TCA in a beverage container
WO2010027969A1 (en) * 2008-09-03 2010-03-11 Pepsico Inc. Method of modifying flavour experience of a comestible by aroma delivery on the packaging thereof and comestible resulting therefrom
RU2462882C1 (en) * 2008-09-03 2012-10-10 Пепсико Инк. Method for modification of taste perception of edible product by way of aroma delivery on this product package and edible product manufactured as result
US8474637B2 (en) 2010-07-07 2013-07-02 Pepsico, Inc. Releasable entrapment of aroma using a polymeric matrix

Also Published As

Publication number Publication date
ES2256821T3 (en) 2006-07-16
EP1466833B1 (en) 2006-01-04
PT1466833E (en) 2006-05-31
ATE314977T1 (en) 2006-02-15
DE602004000302D1 (en) 2006-03-30
ITTO20030174A1 (en) 2004-09-08

Similar Documents

Publication Publication Date Title
JP6758101B2 (en) Transparent beverage containing fruit flavors
Perez-Cacho et al. Processing and storage effects on orange juice aroma: A review
Bellincontro et al. Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine
Hongsoongnern et al. A lexicon for texture and flavor characteristics of fresh and processed tomatoes
Ngamchuachit et al. Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh‐cut mangos
MX2011002325A (en) Method of modifying flavour experience of a comestible by aroma delivery on the packaging thereof and comestible resulting therefrom.
JP5800338B2 (en) How to change the flavor of food
Cefola et al. High CO2-modified atmosphere to preserve sensory and nutritional quality of organic table grape (cv.‘Italia’) during storage and shelf-life
JP6775411B2 (en) Beverage
O'Connor‐Shaw et al. Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheres
EP1466833B1 (en) Aromatized closing element made of cork-type material
Maghoumi et al. Influence of hot‐air treatment, superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh‐cut pomegranate arils
Gonçalves et al. Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage
Lechevalier Packaging: principles and technology
JP5162009B2 (en) Umeshu-like alcoholic beverage production method
AU2004221526B2 (en) Container-packaged beverage, method for its production and beverage flavor-enhancing method
JP6675784B2 (en) Cocktail beverage and method for producing the same
JP4468957B2 (en) Tea beverage with improved flavor
BELTRÁN‐GONZÁLEZ et al. Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice
JP6966305B2 (en) Juice-containing beverage
JP6292770B2 (en) Container-based alcoholic beverages for providing cocktail-based fresh and high-flavored alcoholic beverages
JP5587378B2 (en) Umeshu-like alcoholic beverage and method for producing the same
CA2710871A1 (en) Method for producing and packaging juice
Costantini et al. Application of dry-ice blasting for barrels treatment
JP7058353B1 (en) Beverages containing xylooligosaccharides

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PL PT RO SE SI SK TR

AX Request for extension of the european patent

Extension state: AL LT LV MK

17P Request for examination filed

Effective date: 20041103

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

AKX Designation fees paid

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PL PT RO SE SI SK TR

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PL PT RO SE SI SK TR

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT;WARNING: LAPSES OF ITALIAN PATENTS WITH EFFECTIVE DATE BEFORE 2007 MAY HAVE OCCURRED AT ANY TIME BEFORE 2007. THE CORRECT EFFECTIVE DATE MAY BE DIFFERENT FROM THE ONE RECORDED.

Effective date: 20060104

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: BE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: CH

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: NL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: PL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: AT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: LI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20060306

REF Corresponds to:

Ref document number: 602004000302

Country of ref document: DE

Date of ref document: 20060330

Kind code of ref document: P

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20060331

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20060331

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060404

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060404

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060404

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060405

REG Reference to a national code

Ref country code: PT

Ref legal event code: SC4A

Effective date: 20060320

NLV1 Nl: lapsed or annulled due to failure to fulfill the requirements of art. 29p and 29m of the patents act
REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2256821

Country of ref document: ES

Kind code of ref document: T3

ET Fr: translation filed
PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed

Effective date: 20061005

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060405

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060705

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20080305

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20060104

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GB

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20080305

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 13

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 14

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20170213

Year of fee payment: 14

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: PT

Payment date: 20170306

Year of fee payment: 14

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: ES

Payment date: 20170214

Year of fee payment: 14

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180905

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180331

REG Reference to a national code

Ref country code: ES

Ref legal event code: FD2A

Effective date: 20190904

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: ES

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180306