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EP0313465
European procedure
Extract from the Register of European Patents
EP About this file: EP0313465
| EP0313465 - Process for obtaining terpenic aromas by a microbiological process [Right-click to bookmark this link] | Status | No opposition filed within time limit Status updated on 03.03.1994 Database last updated on 18.01.2025 | Most recent event Tooltip | 03.03.1994 | No opposition filed within time limit | published on 20.04.1994 [1994/16] | Applicant(s) | For all designated states PERNOD-RICARD 142, Boulevard Haussmann 75008 Paris / FR | [N/P] |
| Former [1989/17] | For all designated states PERNOD-RICARD 142, Boulevard Haussmann F-75008 Paris / FR | Inventor(s) | 01 /
Karst, Francis 5, allée Jean-Jacques Rousseau F-86000 Poitiers / FR | 02 /
Vladescu, Barbu Dinu Vladimir 12, rue du Général Delestraint F-75016 Paris / FR | [1989/17] | Representative(s) | Warcoin, Jacques, et al Cabinet Regimbeau 20, rue de Chazelles 75847 Paris Cedex 17 / FR | [N/P] |
| Former [1989/17] | Warcoin, Jacques, et al Cabinet Régimbeau, 26, avenue Kléber F-75116 Paris / FR | Application number, filing date | 88402647.7 | 20.10.1988 | [1989/17] | Priority number, date | FR19870014609 | 22.10.1987 Original published format: FR 8714609 | [1989/17] | Filing language | FR | Procedural language | FR | Publication | Type: | A1 Application with search report | No.: | EP0313465 | Date: | 26.04.1989 | Language: | FR | [1989/17] | Type: | B1 Patent specification | No.: | EP0313465 | Date: | 28.04.1993 | Language: | FR | [1993/17] | Search report(s) | (Supplementary) European search report - dispatched on: | EP | 21.02.1989 | Classification | IPC: | C12P7/02, C12P7/04, C12G1/06, A23C9/12, A23L1/226, // (C12P7/02, C12R1:865) | [1989/17] | CPC: |
A23L2/84 (EP,US);
A23L27/24 (EP);
C12G1/06 (EP,US);
C12G3/021 (EP,US);
C12G3/025 (EP,US);
C12P7/02 (EP);
C12P7/04 (EP)
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| Designated contracting states | AT, BE, CH, DE, ES, FR, GB, GR, IT, LI, LU, NL, SE [1989/17] | Title | German: | Verfahren zur Gewinnung von terpenischen Aromen durch ein mikrobiologisches Verfahren | [1989/17] | English: | Process for obtaining terpenic aromas by a microbiological process | [1989/17] | French: | Procédé d'obtention d'arômes terpéniques par un procédé microbiologique | [1989/17] | Examination procedure | 04.09.1989 | Examination requested [1989/44] | 10.02.1992 | Despatch of a communication from the examining division (Time limit: M04) | 01.06.1992 | Reply to a communication from the examining division | 10.09.1992 | Despatch of communication of intention to grant (Approval: Yes) | 27.10.1992 | Communication of intention to grant the patent | 25.01.1993 | Fee for grant paid | 25.01.1993 | Fee for publishing/printing paid | Opposition(s) | 29.01.1994 | No opposition filed within time limit [1994/16] | Fees paid | Renewal fee | 17.09.1990 | Renewal fee patent year 03 | 23.09.1991 | Renewal fee patent year 04 | 21.09.1992 | Renewal fee patent year 05 |
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| Responsibility for the accuracy, completeness or quality of the data displayed under the link provided lies entirely with the Unified Patent Court. | Documents cited: | Search | [X] - CHEMICAL ABSTRACTS, vol. 102, no. 9, 4 mars 1985, page 466, résumé no. 77215f, Columbus, Ohio, US; R. HOCK et al.: "Formation of terpenes by yeast during alcoholic fermentation", & Z. LEBENSM.-UNTERS. FORSCH. 1984, 179(6),450-2 | [X] - CHEMICAL ABSTRACTS, vol. 95, no. 13, 28 septembre 1981, page 515, résumé no. 113321k, Columbus, Ohio, US; G.L. FAGAN et al.: "Production of linalool, cis- and trans-nerolidol, and trans, trans-farnesol by Saccharomyces fermentati growing as a film on simulated wine", & VITIS 1981, 20(1), 36-42 | [Y] - J. AGRIC. FOOD CHEM., vol. 26, no. 3, 1978, pages 765-766, American Chemical Society; F. DRAWERT et al.: "Biosynthesis of flavor compounds by microorganisms. 3. Production of monoterpenes by the yeast kluyveromyces lactis" | [Y] - CHEMICAL ABSTRACTS, vol. 100, no. 15, 9 avril 1984, page 446, résumé no. 119290t, Columbus, Ohio, US; SH. A. ABRAMOV et al.: "Effect of Daghestan yeasts of the Saccharomyces genus on the composition of champagne aroma components", & PRIKL. BIOKHIM. MIKROBIOL. 1984, 20(1), 129-32 | [Y] - CHEMICAL ABSTRACTS, vol. 98, no. 25, 20 juin 1983, page 433, résumé no. 214076b, Columbus, Ohio, US; A.K. RODOPULO et al.: "Effect of crushed wine yeast on champagne quality", & BIOKHIM. MIKROBIOL. 1983, 19(2), 292-6 | Examination | - "Formation of terpenes by yeast during alcoholic fermentation", Z. Lebensm.-unters. Forsch., 1984, 179(6), 450-2 |