IPC-Stelle: C12G 1/028 [Version 2023.01]

SymbolTypTitel
CSKCHEMISTRY; METALLURGY
C12KLBIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
C12GUKLWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES (beer C12C); PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
C12G 1/00HGRPreparation of wine or sparkling wine [1, 2006.01, 2019.01]
C12G 1/02UGR1
.Preparation of must from grapes; Must treatment or fermentation [1, 2006.01]
C12G 1/022UGR2
. .Fermentation; Microbiological or enzymatic treatment [6, 2006.01]
C12G 1/024UGR3
. . .in a horizontally mounted cylindrical vessel (C12G 1/026 takes precedence) [6, 2006.01]
C12G 1/026UGR3
. . .in vessels with movable equipment for mixing the content [6, 2006.01]
C12G 1/028UGR3
. . .with thermal treatment of the grapes or the must [6, 2006.01]
C12G 1/032UGR3
. . .with recirculation of the must for pompage extraction [6, 2006.01]
C12G 1/036UGR3
. . .by use of a home wine making vessel [6, 2006.01]
C12G 1/04UGR2
. .Sulfiting the must; Desulfiting [1, 2006.01]
C12G 1/06UGR1
.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) [1, 2006.01, 2019.01]
C12G 1/067UGR2
. .Continuous processes [6, 2006.01]
C12G 1/073UGR2
. .Fermentation with immobilised yeast [6, 2006.01]
C12G 1/08UGR1
.Removal of yeast ["degorgeage"] [1, 2006.01]
C12G 1/09UGR2
. .Agitation, centrifugation or vibration of bottles [6, 2006.01]
C12G 1/10UGR1
.Deacidification of wine [6, 2006.01]
C12G 1/12UGR1
.Processes for preventing winestone precipitation [6, 2006.01]
C12G 1/14UGR1
.Preparation of wine or sparkling wine with low alcohol content  (methods for reducing the alcohol content after fermentation C12H 3/00) [2019.01]
C12G 3/00HGRPreparation of other alcoholic beverages [1, 2006.01, 2019.01]
C12G 3/005UGR1
.Solid or pasty alcoholic beverage-forming compositions [2019.01]
C12G 3/02UGR1
.by fermentation [1, 2006.01, 2019.01]
C12G 3/021UGR2
. .of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye or corn [2019.01]
C12G 3/022UGR3
. . .of botanical genus Oryza, e.g. rice [2019.01]
C12G 3/023UGR2
. .of botanical family Solanaceae, e.g. potato [2019.01]
C12G 3/024UGR2
. .of fruits other than botanical genus Vitis [2019.01]
C12G 3/025UGR2
. .Low-alcohol beverages  (methods for reducing the alcohol content after fermentation C12H 3/00) [2019.01]
C12G 3/026UGR2
. .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 [2019.01]
C12G 3/04UGR1
.by mixing, e.g. for preparation of liqueurs [1, 2006.01, 2019.01]
C12G 3/05UGR2
. .with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides [2019.01]
C12G 3/055UGR3
. . .extracted from plants [2019.01]
C12G 3/06UGR2
. .with flavouring ingredients [1, 2006.01]
C12G 3/07UGR3
. . .Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor [6, 2006.01]
C12G 3/08UGR1
.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) [1, 2006.01]