IP Verse

Method For Preparing A Fermented Beverage And Beverage Thus Produced - EP3011005

The patent EP3011005 was granted to Anheuser Busch Inbev on Dec 5, 2018. The application was originally filed on Jun 17, 2014 under application number EP14730900A. The patent is currently recorded with a legal status of "Revoked".

EP3011005

ANHEUSER BUSCH INBEV
Application Number
EP14730900A
Filing Date
Jun 17, 2014
Status
Revoked
Oct 8, 2021
Grant Date
Dec 5, 2018
External Links
Slate, Register, Google Patents

Patent Summary

Patent Family

Patent Family

Patent Oppositions

Patent oppositions filed by competitors challenge the validity of a granted patent. These oppositions are typically based on claims of prior art, lack of novelty, or non-obviousness. They are a key part of the process for determining a patent's strength and enforceability.

CompanyOpposition DateRepresentativeOpposition Status

Get instant alerts for new oppositions and patent status changes

HEINEKEN SUPPLY CHAINSep 5, 2019VO -

Patent Citations (22) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
DESCRIPTIONEP1308501
DESCRIPTIONEP2325295
DESCRIPTIONGB1384309
DESCRIPTIONJP2006197840
DESCRIPTIONUS2011045140
DESCRIPTIONWO0015757
DESCRIPTIONWO2011078642
DESCRIPTIONWO2012066176
DESCRIPTIONWO2013030398
INTERNATIONAL-SEARCH-REPORTEP1308501
INTERNATIONAL-SEARCH-REPORTJP2006325561
INTERNATIONAL-SEARCH-REPORTWO2013030398
INTERNATIONAL-SEARCH-REPORTWO2014135673
OPPOSITIONDD288619
OPPOSITIONDE202005021293U
OPPOSITIONEP2641962
OPPOSITIONEP3011005
OPPOSITIONUS4038420
OPPOSITIONUS5346706
OPPOSITIONWO2013030398
OPPOSITIONWO2014202564
OPPOSITIONWO9927070

Non-Patent Literature (NPL) Citations (25) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
EXAMINATION- VIANA F ET AL, "Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits", FOOD MICROBIOLOGY, ACADEMIC PRESS LTD, LONDON, GB, vol. 25, no. 6, doi:10.1016/J.FM.2008.04.015, ISSN 0740-0020, (20080901), pages 778 - 785, (20080509), XP022849788
OPPOSITION- Anonymous, "Brewers Association 2013 Beer Style Guidelines", Brewers Association, (20130228), URL: https://www.brewersassociation.org/attachments/0001/1129/2013_BA_Beer_Style_Guidelines.pdf, XP055640595-
OPPOSITION- anonymous, "Pichia Fermentation Guidelines", Invitrogen, (20020530), pages 1 - 11, URL: http://tools.invitrogen.com/content/sfs/manuals/pichiaferm_prot.pdf, XP055015860-
OPPOSITION- "Banana flavor: Insights into isoamyl acetate production", TORRES S. et al, Bananas: Nutrition, Diseases and Trade Issues, Nova Publishers, (20100100), pages 225 - 244, XP055640545-
OPPOSITION- "beer", Kirk-Othmer, Encyclopedia of chemical technology, Wiley, (19780000), vol. 3, pages 692 - 694, XP055640603-
OPPOSITION- "Ethylamine, etc", Burdock G. A., Fenaroli's Handbook of Flavor Ingredients. 6th ed., CRC Press, (20100000), pages 558-559, 960-961, 1632 - 1633, XP055640577-
OPPOSITION- HERRMANN, "Entstehung und Beeinflussung qualitatsbestimmender Aromastoffe bei der Herstellung von Weissbier", Dissertation, Technischen Universität München, (20050000), URL: https://mediatum.ub.tum.de/doc/603637/603637.pdf, XP055640563-
OPPOSITION- HIRALAL, "Effect of fermentation and nutritional conditions on the profile of flavor active ester compounds in beer", Master, University of KwaZulu-Natal, (20110000), URL: https://pdfs.semanticscholar.org/f58f/dd62bc49a8a8e43dfa5c2428aca5277ed113.pdf, XP055640550-
OPPOSITION- MADRERA R. et al, "Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits", Food Res. Int., (20100100), vol. 43, no. 1, pages 70 - 78, XP026813700-
OPPOSITION- PUNPHREY B. et al, "an introduction to fermentation", Waken, (19960500), URL: https://www.wakenbtech.co.jp/wp/wp-content/uploads/2015/11/nbs_fermentation_basics.pdf, XP055640610-
OPPOSITION- ROJAS, "Studies on acetate ester production by non-Saccharomyces wine yeasts", Int. J. Food Microbiol., (20011108), vol. 70, no. 3, pages 283 - 289, XP027295828-
OPPOSITION- KEPNER, "QUANTITATIVE DETERMINATION OF ESTERS IN BEER BY GAS CHROMATOGRAPHIC ANALYSIS OF HEAD SPACE VAPOURS", J. Inst. Brew., (19630910), vol. 69, no. 5, pages 399 - 405, XP055640606
OPPOSITION- ENGAN S., "ORGANOLEPTIC THRESHOLD VALUES OF SOME ALCOHOLS AND ESTERS IN BEER", J. Inst. Brew., (19720102), vol. 78, no. 1, pages 33 - 36, XP055155075
OPPOSITION- PEDDIE, "ESTER FORMATION IN BREWERY FERMENTATIONS", Journal of the Institute of Brewing, (19900910), vol. 96, no. 5, pages 327 - 331, XP055155076
OPPOSITION- QUILTER, "The Production of Isoamyl Acetate from Amyl Alcohol by Saccharomyces cerevisiae", J. Inst. BrewVol, (20030000), vol. 109, no. 1, pages 34 - 40, XP055640581
OPPOSITION- WANG L. et al, "Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction", J. Inst. Brew., (20040000), vol. 110, no. 1, pages 57 - 65, XP055640584
OPPOSITION- "Tables 22.8 and 22.9", HOUGH J. S. et al, Malting and brewing science. Hopped wort and beer, CHAPMAN & HALL, (19820000), vol. II, XP055640538
OPPOSITION- S AERENS, "Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast", Appl. Microbiol. Biotechnol., (20080827), vol. 80, no. 6, pages 1039 - 1051, XP019654132
OPPOSITION- DOMIZIO, "Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape Jmce fermentation", International Journal of Food Microbiology, (20110630), vol. 147, no. 3, pages 170 - 180, XP028386233
OPPOSITION- VERSTREPEN K. J. et al, "Flavor-active esters: Adding fruitiness to beer", J. Biosc. Bioeng., (20030000), vol. 96, no. 2, pages 110 - 118, XP055157587
OPPOSITION- MANGAS J. et al, "Volatiles in Distillates of Cider Aged in American Oak Wood", J. Agric. Food. Chem., (19960100), vol. 44, no. 1, pages 268 - 273, XP000676369
OPPOSITION- CASEY, "High-Gravity Brewing: Production of High Levels of Ethanol Without Excessive Concentrations of Esters and Fusel Alcohols", ASBC Journal, (19850900), vol. 43, no. 4, pages 179 - 182, XP055640534
OPPOSITION- ANTON-DIAZ, "S: Sensory & Food Quality Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography-Olfactometry, and Sensory Analysis", J. Food. Sc., (20131206), vol. 79, no. 1, pages S92 - S99, XP055640635
OPPOSITION- LILLY, "Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates", Appl. Env. Microbiol., (20000201), vol. 66, no. 2, pages 744 - 753, XP055640621
OPPOSITION- YILMAZTEKIN M. et al, "Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnus", BioMed. Res. Int., (20130609), vol. 2013, pages 1 - 6, XP055597192

Download Citation Report

Get a free citation report including examiner, opposition, and international search citations.

Get Citation Report

Dossier Documents

The dossier documents provide a comprehensive record of the patent’s prosecution history - including filings, correspondence, and decisions made by patent offices - and are crucial for understanding the patent’s legal journey and any challenges it may have faced during examination.

  • Date

    Description

  • Get instant alerts for new documents