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Indent Level
Color Curly Brackets (indicating CPC extensions to IPC) References Date Revised
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CPC
COOPERATIVE PATENT CLASSIFICATION
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WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF (beer C12C) [2015‑07]
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Preparation of wine or sparkling wine [2013‑01]
.
{
Methods or means to load or unload, to weigh or to sample the vintage; Replenishing; Separation of the liquids from the solids before or after fermentation
}
[2013‑01]
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Preparation of must from grapes; Must treatment and fermentation [2013‑01]
. .
{
by microbiological or enzymatic treatment
}
[2013‑01]
. .
{
using a home wine making vessel
}
[2013‑01]
. .
{
in a horizontal or rotatably mounted vessel (C12G 1/0206 takes precedence)
}
[2013‑01]
. .
{
with thermal treatment of the vintage (C12G 1/0206 takes precedence)
}
[2013‑01]
. .
{
with recirculation of the must for pomage extraction
}
[2013‑01]
. .
Sulfiting the must; Desulfiting [2013‑01]
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Preparation of sparkling wine, e.g. champagne; Impregnating wine with carbon dioxide [2013‑01]
. .
{
Agitation, centrifugation, or vibration of bottles
}
[2013‑01]
. .
{
using enclosed yeast
}
[2013‑01]
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Removal of yeast ("degorgeage") [2013‑01]
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Preparation of other alcoholic beverages [2013‑01]
.
{
solid or pasty alcoholic beverage-forming compositions
}
[2013‑01]
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by straight fermentation [2013‑01]
. .
{
Low alcoholic beverages (produced by after-treatment of fermented solutions C12G 3/08)
}
[2013‑01]
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by mixing, e.g. liqueurs [2013‑01]
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. .
with flavouring ingredients [2013‑01]
. . .
{
Flavouring with wood or wood extract; Pretreatment of the wood used therefor
}
[2013‑01]
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by other methods for varying the composition of fermented solutions, e.g. by reducing the alcohol content [2013‑01]
. .
{
using membranes, e.g. by ultra filtration, by dialysis, by osmosis, by inverse osmosis, by electrodialysis
}
[2013‑01]
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. .
Increasing the alcohol content [2013‑01]
. . .
{
by refrigeration and separation of the crystals formed
}
[2013‑01]
. . .
by distillation [2013‑01]
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C12G 2200/00
Special features [2013‑01]
C12G 2200/05
.
Use of particular microorganisms in the preparation of wine [2013‑01]
C12G 2200/11
.
Use of genetically modified microorganisms in the preparation of wine [2013‑01]
C12G 2200/15
.
Use of particular enzymes in the preparation of wine [2013‑01]
C12G 2200/21
.
Wine additives, e.g. flavouring or colouring agents [2013‑01]
C12G 2200/25
.
Preparation of wine or sparkling wine in vessels with movable equipment for mixing the content [2013‑01]
C12G 2200/31
.
Wine making devices having compact design or adapted for home use [2013‑01]
This page is owned by Office of Patent Classification.
Last Modified: 10/10/2013