PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES (simulation ageing by flavouring C12G3/06)

Description

C12H covers treatment and modification techniques for alcoholic beverages post-fermentation, including pasteurisation, sterilisation, preservation, and purification methods to ensure stability and safety. This classification also encompasses clarification processes (such as filtration or fining) and artificial ageing techniques that alter beverage characteristics. Additionally, it includes methods for adjusting alcohol content through techniques such as dealcoholisation, alcohol enrichment, or concentration of fermented solutions. Related processes for beer, wine, spirits, and other fermented beverages are included, but production methods during active fermentation are classified elsewhere in C12C.