WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
C12G
1/1
C 12 G
WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF (beer C 12 C)
Note
In this subclass, it is desirable to add the indexing codes of subclass C 12 R. The indexing codes should be linked. [6]
1
/
00
Preparation of wine or sparkling wine
1
/
02
•
Preparation of must from grapes; Must treatment or fermentation
1
/
022
•
•
Fermentation; Microbiological or enzymatic treatment [6]
1
/
024
•
•
•
in a horizontally mounted cylindrical vessel (C 12 G 1/026 takes precedence) [6]
1
/
026
•
•
•
in vessels with movable equipment for mixing the content [6]
1
/
028
•
•
•
with thermal treatment of the grapes or the must [6]
1
/
032
•
•
•
with recirculation of the must for pompage extraction [6]
1
/
036
•
•
•
by use of a home wine making vessel [6]
1
/
04
•
•
Sulfiting the must; Desulfiting
1
/
06
•
Preparation of sparkling wine, e.g. champagne; Impregnating wine with carbon dioxide
1
/
067
•
•
Continuous processes [6]
1
/
073
•
•
Fermentation with immobilised yeast [6]
1
/
08
•
Removal of yeast ("degorgeage")
1
/
09
•
•
Agitation, centrifugation or vibration of bottles [6]
1
/
10
•
Deacidifying of wine [6]
1
/
12
•
Processes for preventing winestone precipitation [6]
3
/
00
Preparation of other alcoholic beverages
3
/
02
•
by straight fermentation
3
/
04
•
by mixing, e.g. liqueurs
3
/
06
•
•
with flavouring ingredients
3
/
07
•
•
•
Flavouring with wood or wood extract; Pretreatment of the wood used therefor [6]
3
/
08
•
by other methods for varying the composition of fermented solutions (removal of alcohol from alcoholic beverages to obtain alcohol-free or low-alcohol beverages C 12 H 3/00)
3
/
10
•
•
Increasing the alcohol content
3
/
12
•
•
•
by distillation (distillation processes or apparatus, in general B 01 D 3/00)
