Cooperative Patent Classification


CPC Definition - Subclass C12G

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Last Updated Version: 2016.11
WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF (beer C12C)
Relationships with other classification places

C12H deals only with pasteurisation, sterilisation, preservation, purification, clarification or ageing of alcoholic beverages.

Low alcohol beer is classified in C12C 12/04.

Low alcohol wine is classified in C12G 1/00 and other low alcohol beverages are classified in C12G 3/08.

References
Limiting references

This place does not cover:

Beer; Preparation thereof

Informative references

Attention is drawn to the following places, which may be of interest for search:

Generic equipment and processes for separation of solids from liquids

Generic distillation processes or apparatus

Glossary of terms

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

Synonyms and Keywords

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".

Preparation of wine or sparkling wine
Definition statement

This place covers:

  • Methods for preparing wine or sparkling wine;
  • Apparatus adapted for use in such methods.
References
Limiting references

This place does not cover:

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)

Informative references

Attention is drawn to the following places, which may be of interest for search:

Apparatus for enzymology in general

{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}
Definition statement

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.

References
Limiting references

This place does not cover:

Extraction of juices

Informative references

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

Preparation of must from grapes; Must treatment and fermentation
Definition statement

This place covers:

  • Preparation of must from grapes;
  • Treatment or fermentation of the must.
References
Limiting references

This place does not cover:

Separation of the liquids from the solids before or after fermentation

Informative references

Attention is drawn to the following places, which may be of interest for search:

Preparation of fruit and vegetable juices

{by microbiological or enzymatic treatment}
Definition statement

This place covers:

Treatment or fermentation of the must (i.e. grape juice) using micro-organisms and/or enzymes.

References
Informative references

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 micro-organism in general

Enzymes in general

Processes using micro-organisms in general

{using a home wine making vessel}
Definition statement

This place covers:

Preparation, treatment or fermentation of the must (i.e. grape juice) using a home (or comparable small scale) wine making vessel.

References
Informative references

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

Special rules of classification

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.

Synonyms and Keywords

In patent documents, the following words/expressions are often used as synonyms:

  • “Home wine making” and “small scale wine making”
{in a horizontal or rotatably mounted vessel (C12G 1/0206 takes precedence)}
Definition statement

This place covers:

Preparation, treatment or fermentation of the must (i.e. grape juice) in a horizontal and/or rotatably mounted vessel.

References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Containers in general

Special rules of classification

C12G 1/0206 takes precedence over C12G 1/0209.

{with thermal treatment of the vintage (C12G 1/0206 takes precedence)}
Definition statement

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).

References
Limiting references

This place does not cover:

Using a home wine making vessel

Post fermentation heating and/or cooling

Special rules of classification

C12G 1/0206 takes precedence over C12G 1/0213.

Glossary of terms

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

{with recirculation of the must for pomage extraction}
Definition statement

This place covers:

Preparation, treatment or fermentation of the must (i.e. grape juice) wherein the must is recirculated for pomace extraction.

References
Limiting references

This place does not cover:

Immersion (or "plunging") of the pomace (or "cap") in/into the must

Sulfiting the must; Desulfiting
Definition statement

This place covers:

Methods or apparatus for sulfiting and/or desulfiting of must (i.e. grape juice) as part of a winemaking process.

References
Limiting references

This place does not cover:

Preservation of fruit juices

Synonyms and Keywords

In patent documents, the following abbreviations are often used:

Sulfiting compounds

Sulfuric acid, sulfur dioxide, SO2, sulfite etc.

Preparation of sparkling wine, e.g. champagne; Impregnating wine with carbon dioxide
Definition statement

This place covers:

  • Preparation of sparkling wine (such as champagne);
  • Impregnation of wine with carbon dioxide.
References
Limiting references

This place does not cover:

Sparkling wine derived from non-grape material, e.g. apples, pears or peaches

Informative references

Attention is drawn to the following places, which may be of interest for search:

Non-sparkling wine

Impregnating non-alcoholic beverages with carbon dioxide

Introduction of gases into liquids in general, apparatus for impregnating liquids with gases per se

{Agitation, centrifugation, or vibration of bottles}
Definition statement

This place covers:

Methods for agitation, centrifugation or vibration of bottles in sparkling wine production and apparatus specifically designed or adapted therefor.

References
Informative references

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)

Synonyms and Keywords

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.

{using enclosed yeast}
Definition statement

This place covers:

Preparation of sparkling wine (such as champagne) or impregnation of wine with carbon dioxide, wherein enclosed yeast is used.

References
Informative references

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

Glossary of terms

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)

Removal of yeast ("degorgeage")
Definition statement

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).
References
Informative references

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

Preparation of other alcoholic beverages
Definition statement

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.

References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Preparation of wine from grapes

{solid or pasty alcoholic beverage-forming compositions}
Definition statement

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.

by straight fermentation
Definition statement

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.

{Low alcoholic beverages (produced by after-treatment of fermented solutions C12G 3/08)}
Definition statement

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.

References
Limiting references

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

by mixing, e.g. liqueurs
Definition statement

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.

with flavouring ingredients
Definition statement

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.
Special rules of classification

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.

{Flavouring with wood or wood extract; Pretreatment of the wood used therefor}
Definition statement

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.
by other methods for varying the composition of fermented solutions, e.g. by reducing the alcohol content
Definition statement

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.
{using membranes, e.g. by ultra filtration, by dialysis, by osmosis, by inverse osmosis, by electrodialysis}
Definition statement

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, wherein membranes are used (e.g. ultrafiltration, dialysis, electrodialysis, osmosis, reverse osmosis), and apparatus specifically adapted therefor.

References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Reverse osmosis process

Semi-permeable membrane for separation processes

Increasing the alcohol content
Definition statement

This place covers:

  • Methods for preparing alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes), by increasing the alcohol content;
  • Apparatus specifically adapted therefor.
{by refrigeration and separation of the crystals formed}
Definition statement

This place covers:

  • Methods for preparing alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes), by increasing the alcohol content by refrigeration and separation of the crystals thus formed (i.e. freeze-concentration);
  • Apparatus specifically adapted therefor.
by distillation
Definition statement

This place covers:

  • Methods for preparing alcoholic beverages other than beer, wine (derived from grapes) or sparkling wine (derived from grapes), by increasing the alcohol content by distillation.
  • Apparatus specifically adapted therefor.
References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Processes specially adapted for distillation or rectification of fermented solutions