VINEGAR; PREPARATION OR PURIFICATION THEREOF

Description

C12J covers the production, preparation, and purification of vinegar through fermentation and processing methods. This includes acetic acid fermentation processes, starter cultures, fermentation vessels, oxidation techniques, and purification or concentration steps to achieve desired acidity and quality standards. The classification encompasses both traditional and modern vinegar manufacturing approaches, including rapid fermentation methods and treatment of fermentation byproducts.