CPC Definition - Subclass C12G

Last Updated Version: 2019.02
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 1/14 and other low alcohol beverages are classified in C12G 3/00.

References
Limiting references

This place does not cover:

Beer; Preparation thereof

C12C

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

B01D

Generic distillation processes or apparatus

B01D 3/00

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
Informative references

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

Preparation of alcoholic beverages other than beer and wine

C12G 3/00

Alcoholic fermentation of fruit juice derived from non-grape material, e.g. apples, pears or peaches to give "fruit wine"

C12G 3/02

Simulation of ageing by flavouring

C12G 3/06

Recovery of by-products from fermented solutions (including wine)

C12F

Methods as well as apparatus pertaining to pasteurisation, sterilisation, preservation, purification, clarification, ageing of alcoholic beverages (including wine)

C12H

Pitching / depitching machines, venting devices for casks, barrels and the like, and cellar tools (used in winemaking)

C12L

Apparatus for enzymology in general

C12M

{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

A23L 2/04

Informative references

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

Grape harvesting machines

A01D 46/28

Subject-matter of general interest relating to apparatus for extracting juice

A23N 1/00

Subject-matter of general interest relating to presses

B30B 9/00

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

C12H 1/02

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

C12G 1/005

Informative references

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

Preparation of fruit and vegetable juices

A23L 2/02

{by microbiological or enzymatic treatment}
Definition statement

This place covers:

Treatment or fermentation of the must (i.e. grape juice) using microorganisms 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

C12G 3/02

Fermentation processes for beer

C12C 11/00

Propagation of microorganism in general

C12N 1/00

Enzymes in general

C12N 9/00

Processes using microorganisms in general

C12R 1/00

{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

B65D

Home brew equipment for use in beer production

C12C 13/10

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

B65D

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

C12G 1/0206

Post fermentation heating and/or cooling

C12H

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

C12G 2200/25

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

A23L 2/44

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; Impregnation of wine with carbon dioxide (methods for reducing the alcohol content after fermentation C12H 3/00; methods for increasing the alcohol content after fermentation C12H 6/00)
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:

Methods for reducing the alcohol content after fermentation

C12H 3/00

Methods for increasing the alcohol content after fermentation

C12H 6/00

Informative references

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

Non-sparkling wine

C12G 1/02

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

C12G 3/00

Impregnating non-alcoholic beverages with carbon dioxide

A23L 2/54

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

B01F 3/04099

{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

A47F 7/28

Champagne and similar bottles per se

B65D 1/0276

Rigid pallets with side walls which can be charged with champagne bottles

B65D 19/08, B65D 19/10, B65D 19/12

Bottle stoppers used for trapping (mainly yeast) sediments per se

B65D 51/24

Cellar tools (in general)

C12L 11/00

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

B65D 51/24

Containers for use in immersing enclosed yeast per se

B65D 85/808

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

B65D 51/24

Cork removing devices for champagne or sparkling wine bottles

B67B 7/066

Devices for emptying bottles

B67C 9/00

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

C12G 1/00

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 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-alcohol beverages (methods for reducing the alcohol content after fermentation C12H 3/00)
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

C12H 3/00

by mixing, e.g. for preparation of 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 extracts, e.g. generated by contact with wood; Wood pretreatment 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 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)
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.
References
Limiting references

This place does not cover:

Methods for reducing the alcohol content after fermentation

C12H 3/00

Methods for increasing the alcohol content after fermentation

C12H 6/00