Version: 2024.08
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CPC | COOPERATIVE PATENT CLASSIFICATION | ||||||||||||||||||||||||||||||||||||
| C12G | WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES (beer C12C); PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H [2020-02] WARNING
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C12G 1/00 | Preparation of wine or sparkling wine [2021-08] |
C12G 1/005 | . | {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] |
C12G 1/02 | . | Preparation of must from grapes; Must treatment and fermentation [2013-01] |
C12G 1/0203 | . . | {by microbiological or enzymatic treatment} [2020-05] |
C12G 1/0206 | . . | {using a home wine making vessel} [2020-05] |
C12G 1/0209 | . . | {in a horizontal or rotatably mounted vessel (C12G 1/0206 takes precedence)} [2019-02] |
C12G 1/0213 | . . | {with thermal treatment of the vintage (C12G 1/0206 takes precedence)} [2020-05] |
C12G 1/0216 | . . | {with recirculation of the must for pomage extraction} [2020-05] |
C12G 1/04 | . . | Sulfiting the must; Desulfiting [2013-01] |
C12G 1/06 | . |
C12G 1/062 | . . | {Agitation, centrifugation, or vibration of bottles} [2019-02] |
C12G 1/064 | . . | {using enclosed yeast} [2020-05] |
C12G 1/08 | . | Removal of yeast ["degorgeage"] [2020-02] |
C12G 1/14 | . | Preparation of wine or sparkling wine with low alcohol content (methods for reducing the alcohol content after fermentation C12H 3/00) [2021-08] |
C12G 3/00 | Preparation of other alcoholic beverages [2013-01] |
C12G 3/005 | . | Solid or pasty alcoholic beverage-forming compositions [2019-02] |
C12G 3/02 | . | by fermentation [2021-08] |
C12G 3/021 | . . | of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn [2021-08] |
C12G 3/022 | . . . | of botanical genus Oryza, e.g. rice [2021-08] |
C12G 3/023 | . . | of botanical family Solanaceae, e.g. potato [2021-08] |
C12G 3/024 | . . | of fruits other than botanical genus Vitis [2021-08] |
C12G 3/025 | . . | Low-alcohol beverages (methods for reducing the alcohol content after fermentation C12H 3/00) [2021-08] |
C12G 3/026 | . . | with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage [2021-08] |
C12G 3/04 | . | by mixing, e.g. for preparation of liqueurs [2021-08] |
C12G 3/05 | . . | with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides [2021-08] |
C12G 3/055 | . . . | extracted from plants [2021-08] |
C12G 3/06 | . . | with flavouring ingredients [2013-01] |
C12G 3/08 | . | by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G 3/02 - C12G 3/07 (methods for reducing the alcohol content of fermented solutions or alcoholic beverages C12H 3/00; methods for increasing the alcohol content of fermented solutions or alcoholic beverages C12H 6/00) [2021-08] |
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] |