EP1466833A1 - Fermeture aromatisée faite d'un matériau de type liège - Google Patents

Fermeture aromatisée faite d'un matériau de type liège Download PDF

Info

Publication number: EP1466833A1
Authority: EP; European Patent Office
Prior art keywords: cork; closing element; type material; closing; containers
Prior art date: 2003-03-07
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)

English (en)

Other versions

EP1466833B1 (fr

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.)

2003-03-07

Filing date

2004-03-05

Publication date

2004-10-13

2004-03-05 Application filed by Sugherificio Di Bussolengo SNC Di Mele Andrea & Mauro filed Critical Sugherificio Di Bussolengo SNC Di Mele Andrea & Mauro

2004-10-13 Publication of EP1466833A1 publication Critical patent/EP1466833A1/fr

2006-01-04 Application granted granted Critical

2006-01-04 Publication of EP1466833B1 publication Critical patent/EP1466833B1/fr

2024-03-05 Anticipated expiration legal-status Critical

Status Expired - Lifetime legal-status Critical Current

Links

239000000463 material Substances 0.000 title claims abstract description 11
239000000126 substance Substances 0.000 claims abstract description 9
235000014101 wine Nutrition 0.000 claims abstract description 7
235000019568 aromas Nutrition 0.000 claims description 8
238000005899 aromatization reaction Methods 0.000 claims description 8
238000000034 method Methods 0.000 claims description 8
244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
244000299461 Theobroma cacao Species 0.000 claims description 4
235000009499 Vanilla fragrans Nutrition 0.000 claims description 4
244000263375 Vanilla tahitensis Species 0.000 claims description 4
235000012036 Vanilla tahitensis Nutrition 0.000 claims description 4
LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
235000011477 liquorice Nutrition 0.000 claims description 4
238000005461 lubrication Methods 0.000 claims description 3
235000018553 tannin Nutrition 0.000 claims description 3
229920001864 tannin Polymers 0.000 claims description 3
239000001648 tannin Substances 0.000 claims description 3
235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
244000298697 Actinidia deliciosa Species 0.000 claims description 2
235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
241000167854 Bourreria succulenta Species 0.000 claims description 2
235000004936 Bromus mango Nutrition 0.000 claims description 2
240000004160 Capsicum annuum Species 0.000 claims description 2
235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
240000006432 Carica papaya Species 0.000 claims description 2
244000060011 Cocos nucifera Species 0.000 claims description 2
235000013162 Cocos nucifera Nutrition 0.000 claims description 2
240000009226 Corylus americana Species 0.000 claims description 2
235000001543 Corylus americana Nutrition 0.000 claims description 2
235000007466 Corylus avellana Nutrition 0.000 claims description 2
244000241257 Cucumis melo Species 0.000 claims description 2
235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
235000011430 Malus pumila Nutrition 0.000 claims description 2
235000015103 Malus silvestris Nutrition 0.000 claims description 2
240000007228 Mangifera indica Species 0.000 claims description 2
235000014826 Mangifera indica Nutrition 0.000 claims description 2
235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
240000008790 Musa x paradisiaca Species 0.000 claims description 2
235000009421 Myristica fragrans Nutrition 0.000 claims description 2
244000270834 Myristica fragrans Species 0.000 claims description 2
244000018633 Prunus armeniaca Species 0.000 claims description 2
235000009827 Prunus armeniaca Nutrition 0.000 claims description 2
241000219492 Quercus Species 0.000 claims description 2
235000016976 Quercus macrolepis Nutrition 0.000 claims description 2
240000007651 Rubus glaucus Species 0.000 claims description 2
235000011034 Rubus glaucus Nutrition 0.000 claims description 2
235000009122 Rubus idaeus Nutrition 0.000 claims description 2
240000003768 Solanum lycopersicum Species 0.000 claims description 2
235000009184 Spondias indica Nutrition 0.000 claims description 2
235000009470 Theobroma cacao Nutrition 0.000 claims description 2
FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
125000003118 aryl group Chemical group 0.000 claims description 2
235000019693 cherries Nutrition 0.000 claims description 2
235000019219 chocolate Nutrition 0.000 claims description 2
239000001702 nutmeg Substances 0.000 claims description 2
241000220225 Malus Species 0.000 claims 1
239000007799 cork Substances 0.000 abstract description 14
230000035807 sensation Effects 0.000 abstract 1
KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
238000005406 washing Methods 0.000 description 3
235000020097 white wine Nutrition 0.000 description 3
MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
238000009835 boiling Methods 0.000 description 2
239000000645 desinfectant Substances 0.000 description 2
238000004806 packaging method and process Methods 0.000 description 2
235000020095 red wine Nutrition 0.000 description 2
244000070406 Malus silvestris Species 0.000 description 1
239000000654 additive Substances 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
230000032683 aging Effects 0.000 description 1
230000001143 conditioned effect Effects 0.000 description 1
238000005520 cutting process Methods 0.000 description 1
238000005108 dry cleaning Methods 0.000 description 1
-1 during this step Substances 0.000 description 1
235000013399 edible fruits Nutrition 0.000 description 1
239000000284 extract Substances 0.000 description 1
235000011194 food seasoning agent Nutrition 0.000 description 1
235000021022 fresh fruits Nutrition 0.000 description 1
239000007924 injection Substances 0.000 description 1
238000002347 injection Methods 0.000 description 1
239000000314 lubricant Substances 0.000 description 1
238000004519 manufacturing process Methods 0.000 description 1
150000008442 polyphenolic compounds Chemical class 0.000 description 1
235000013824 polyphenols Nutrition 0.000 description 1
238000002360 preparation method Methods 0.000 description 1
235000015067 sauces Nutrition 0.000 description 1
239000007787 solid Substances 0.000 description 1
230000006641 stabilisation Effects 0.000 description 1
238000011105 stabilization Methods 0.000 description 1
235000013311 vegetables Nutrition 0.000 description 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1

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)
Adornments (AREA)
Food-Manufacturing Devices (AREA)
Footwear And Its Accessory, Manufacturing Method And Apparatuses (AREA)

EP04100916A 2003-03-07 2004-03-05 Fermeture aromatisée faite d'un matériau de type liège Expired - Lifetime EP1466833B1 (fr)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
ITTO20030174		2003-03-07
IT000174A ITTO20030174A1 (it)	2003-03-07	2003-03-07	Elemento di chiusura aromatizzato costituito da materiale tipo sughero.

Publications (2)

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

Family

ID=32866084

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
EP04100916A Expired - Lifetime EP1466833B1 (fr)	2003-03-07	2004-03-05	Fermeture aromatisée faite d'un matériau de type liège

Country Status (6)

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

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
WO2007061602A1 (fr) *	2005-11-28	2007-05-31	G3 Enterprises	Confinement moléculaire très sélectif pour empêcher et enlever des souillures dans des aliments et des boissons
WO2010027969A1 (fr) *	2008-09-03	2010-03-11	Pepsico Inc.	Procédé visant à modifier la sensation gustative relative à un produit comestible par apport d'arômes sur l'emballage dudit produit, et produit comestible obtenu par ce procédé
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 (fr) *	1997-07-01	1999-01-14	Supreme Corq	Bouchon de bouteille realise dans un materiau synthetique
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

2003
- 2003-03-07 IT IT000174A patent/ITTO20030174A1/it unknown
2004
- 2004-03-05 ES ES04100916T patent/ES2256821T3/es not_active Expired - Lifetime
- 2004-03-05 EP EP04100916A patent/EP1466833B1/fr not_active Expired - Lifetime
- 2004-03-05 AT AT04100916T patent/ATE314977T1/de not_active IP Right Cessation
- 2004-03-05 PT PT04100916T patent/PT1466833E/pt unknown
- 2004-03-05 DE DE602004000302T patent/DE602004000302D1/de not_active Expired - Lifetime

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 (fr) *	1993-05-05	2002-02-27	Supreme Corq	Bouchon moulé pour récipients pour liquides
US6045833A (en) *	1997-02-07	2000-04-04	Landau; Steven M.	Receptacle having aromatic properties and method of use
WO1999001354A1 (fr) *	1997-07-01	1999-01-14	Supreme Corq	Bouchon de bouteille realise dans un materiau synthetique
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 (fr) *	2005-11-28	2007-05-31	G3 Enterprises	Confinement moléculaire très sélectif pour empêcher et enlever des souillures dans des aliments et des boissons
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 (fr) *	2008-09-03	2010-03-11	Pepsico Inc.	Procédé visant à modifier la sensation gustative relative à un produit comestible par apport d'arômes sur l'emballage dudit produit, et produit comestible obtenu par ce procédé
RU2462882C1 (ru) *	2008-09-03	2012-10-10	Пепсико Инк.	Способ модифицирования вкусового восприятия съедобного продукта путем доставки аромата на упаковке этого продукта и полученный в результате съедобный продукт
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
ITTO20030174A1 (it)	2004-09-08
ES2256821T3 (es)	2006-07-16
EP1466833B1 (fr)	2006-01-04
DE602004000302D1 (de)	2006-03-30
ATE314977T1 (de)	2006-02-15
PT1466833E (pt)	2006-05-31

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Baldwin et al.	2008	Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors
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Bellincontro et al.	2017	Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine
MX2011002325A (es)	2011-05-24	Metodo para modificar la experiencia de sabor de un producto comestible mediante el suministro de aroma sobre el empaquetamiento del mismo y el producto comestible que resulta del mismo.
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JP6292770B2 (ja)	2018-03-14	カクテルベースの新鮮かつ高香味のアルコール飲料提供用容器詰アルコール飲料
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Fikselová et al.	2018	Sauvignon wine quality as affected by its processing and storage.
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EP3545772B1 (fr)	2024-05-01	Procédé de conservation de jus frais d'agrumes et de grenades
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