CPC Definition - Subclass C12G
C12H deals only with pasteurisation, sterilisation, preservation, purification, clarification or ageing of alcoholic beverages.
Low alcohol beer is classified in C12C 12/04.
This place does not cover:
Beer; Preparation thereof |
Attention is drawn to the following places, which may be of interest for search:
In this place, the following terms or expressions are used with the meaning indicated:
Dégorgeage | Process for removing yeast which has settled in the neck of a bottle or on a specially formed closure |
Desulfiting | Process for the removal of excess sulfur dioxide |
Fermentation | Process whereby yeast converts sugar to ethyl alcohol. |
Immobilized yeast | The yeast is absorbed on a material instead of being dispersed throughout the liquid |
Must | Juice extracted from grapes |
Pompage | Pumping |
Sulfiting | Process for adding sulfur dioxide (SO2) |
Wine | This term includes fortified wines such as Sherry, Port or Madeira, but does not include barley wine which is a synonym for beer used in older documents |
Winestone | Crystals of potassium bitartrate precipitated from the wine |
In patent documents, the following words/expressions are often used as synonyms:
- "Traditional method", "Champagne Method" and "Méthode Champenoise"
- "Low alcohol", "Reduced alcohol" and " dealcoholized"
In patent documents, the following words/expressions are often used with the meaning indicated:
"Dégorgeage" | "degorgement". |
"degorge" | "disgorge". |
"agitation prior to removal of yeast " | "remuage". |
"dead yeast" | "lees" or "sediment". |
This place covers:
- Methods for preparing wine or sparkling wine;
- Apparatus adapted for use in such methods.
Attention is drawn to the following places, which may be of interest for search:
Preparation of alcoholic beverages other than beer and wine | |
Alcoholic fermentation of fruit juice derived from non-grape material, e.g. apples, pears or peaches to give "fruit wine" | |
Simulation of ageing by flavouring | |
Recovery of by-products from fermented solutions (including wine) | |
Methods as well as apparatus pertaining to pasteurisation, sterilisation, preservation, purification, clarification, ageing of alcoholic beverages (including wine) | |
Pitching / depitching machines, venting devices for casks, barrels and the like, and cellar tools (used in winemaking) | |
Apparatus for enzymology in general |
This place covers:
Methods or means for loading, unloading, weighing and/or sampling vintage, i.e. grape material to be used in winemaking, for replenishing, or for separation of the liquids from the solids before or after fermentation.
This place does not cover:
Extraction of juices |
Attention is drawn to the following places, which may be of interest for search:
Grape harvesting machines | |
Subject-matter of general interest relating to apparatus for extracting juice | |
Subject-matter of general interest relating to presses | |
Methods as well as apparatus pertaining to pasteurisation, sterilisation, preservation, purification, clarification, ageing of alcoholic beverages (including wine), wherein precipitate and/or added materials is/are removed |
This place covers:
- Preparation of must from grapes;
- Treatment or fermentation of the must.
This place does not cover:
Separation of the liquids from the solids before or after fermentation |
Attention is drawn to the following places, which may be of interest for search:
Preparation of fruit and vegetable juices |
This place covers:
Treatment or fermentation of the must (i.e. grape juice) using microorganisms and/or enzymes.
Attention is drawn to the following places, which may be of interest for search:
Fermentation processes for alcoholic beverages other than beer & wine | |
Fermentation processes for beer | |
Propagation of microorganism in general | |
Enzymes in general |
This place covers:
Preparation, treatment or fermentation of the must (i.e. grape juice) using a home (or comparable small scale) wine making vessel.
Attention is drawn to the following places, which may be of interest for search:
Containers in general | |
Home brew equipment for use in beer production |
This class should be given if reference is made to home (or small scale) wine making or if the dimensions of the vessel are significantly smaller compared to standard equipment (which is of course and inevitably subjective to some degree).
Moreover, this class takes precedence over C12G 1/0209 and C12G 1/0213.
In patent documents, the following words/expressions are often used as synonyms:
- "Home wine making" and "small scale wine making"
This place covers:
Preparation, treatment or fermentation of the must (i.e. grape juice) in a horizontal and/or rotatably mounted vessel.
Attention is drawn to the following places, which may be of interest for search:
Containers in general |
C12G 1/0206 takes precedence over C12G 1/0209.
This place covers:
Preparation, treatment or fermentation of the must (i.e. grape juice) wherein the vintage is subjected to thermal treatment (i.e. heating and/or cooling).
This place does not cover:
Using a home wine making vessel | |
Post fermentation heating and/or cooling |
C12G 1/0206 takes precedence over C12G 1/0213.
In this place, the following terms or expressions are used with the meaning indicated:
Cryomaceration | Maceration of vintage at decreased temperature |
Thermovinification | Vinification at increased temperature |
This place covers:
Preparation, treatment or fermentation of the must (i.e. grape juice) wherein the must is recirculated for pomace extraction.
This place does not cover:
Immersion (or "plunging") of the pomace (or "cap") in/into the must |
This place covers:
Methods or apparatus for sulfiting and/or desulfiting of must (i.e. grape juice) as part of a winemaking process.
This place does not cover:
Preservation of fruit juices |
In this place, the following terms or expressions are used with the meaning indicated:
sulfiting | preservation by the addition of compounds such as sulfuric acid, sulfur dioxide or SO2 |
This place covers:
- Preparation of sparkling wine (such as champagne);
- Impregnation of wine with carbon dioxide.
This place does not cover:
Attention is drawn to the following places, which may be of interest for search:
Non-sparkling wine | |
Sparkling wine derived from non-grape material, e.g. apples, pears or peaches | |
Impregnating non-alcoholic beverages with carbon dioxide | |
Introduction of gases into liquids in general, apparatus for impregnating liquids with gases per se |
This place covers:
Methods for agitation, centrifugation or vibration of bottles in sparkling wine production and apparatus specifically designed or adapted therefor.
Attention is drawn to the following places, which may be of interest for search:
Shelves for bottles | |
Champagne and similar bottles per se | |
Rigid pallets with side walls which can be charged with champagne bottles | |
Bottle stoppers used for trapping (mainly yeast) sediments per se | |
Cellar tools (in general) |
In patent documents, the following abbreviations are often used:
Keywords relating to the loosening of sediments / deposits in sparkling wine and champagne bottles | Vibrating, agitating, riddling, shaking etc. |
This place covers:
Preparation of sparkling wine (such as champagne) or impregnation of wine with carbon dioxide, wherein enclosed yeast is used.
Attention is drawn to the following places, which may be of interest for search:
Bottle stoppers used for trapping (mainly yeast) sediments per se | |
Containers for use in immersing enclosed yeast per se |
In this place, the following terms or expressions are used with the meaning indicated:
Enclosed yeast | This term seems not to be completely clear. It may be useful to replace it e.g. by "immobilised yeast" (although this implies a larger scope) |
This place covers:
Devices and methods for removing yeast in the preparation of sparkling wine or champagne
- by the disgorgement (French: dégorgeage) procedure or
- by processes giving substantially equivalent results to disgorgement (e.g. using bottle stoppers for entrapping sediment).
Attention is drawn to the following places, which may be of interest for search:
Bottle stoppers used for trapping (mainly yeast) sediments per se | |
Cork removing devices for champagne or sparkling wine bottles | |
Devices for emptying bottles |
This place covers:
Methods for preparing alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes) and apparatus adapted therefor.
Attention is drawn to the following places, which may be of interest for search:
Preparation of wine from grapes |
This place covers:
Methods for preparing solid or pasty compositions forming (typically upon reconstitution or dilution) alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes).
Apparatus adapted therefor.
This place covers:
Methods for preparing alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes) by straight fermentation.
Apparatus adapted therefor.
This place covers:
Methods for preparing low alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes) by straight fermentation.
Apparatus adapted therefor.
This place does not cover:
Preparation of low alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes) by after-treatment of fermented solutions |
This place covers:
Methods for preparing alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes) by mixing (e.g. liqueurs)
Apparatus adapted therefor.
This place covers:
- Methods for preparing alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes) by mixing with flavouring ingredients, e.g. flavoured cocktails;
- Apparatus adapted therefor.
Documents disclosing the use of flavouring ingredients as essential or predominant aspect of the invention as well as documents disclosing specific embodiments (in particular examples) wherein flavouring ingredients are used, are classified in this group.
This place covers:
Methods for preparing alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes) by mixing and thereby flavouring with wood or wood extract;
Apparatus adapted therefor;
Pre-treatment of the wood used therefor.
This place covers:
- Methods for preparing alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes), by methods for varying the composition of fermented solutions other than straight fermentation and mixing, e.g. by reducing the alcohol content;
- Apparatus adapted therefor.