C12F RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
Introduced: September 1968
Last revised: January 1995
Classification Context
- Section:
- CHEMISTRY; METALLURGY
- Class:
- BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- Subclass:
- RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
Description
C12F covers processes and techniques for isolating, recovering, and purifying by-products generated during fermentation operations, including alcohols, organic acids, gases, and other valuable compounds. This classification also encompasses the preparation and denaturation of ethanol and other alcohols produced from fermented solutions. Applications include recovery of vinegar, glycerol, CO₂, and fusel oils from brewing, wine-making, and spirit production, as well as the industrial denaturation of alcohol for non-beverage uses.
Scope Notes
Glossary: Denatured alcohol ethanol that has additives to make it inedible (poisonous) in order to prevent human consumption. Denatured alcohol permits legitimate use and manufacture of ethanol, since its manufacturing process creates an ethanol-containing solution that is not suitable for drinking, but it is similar to ethanol for most purposes. | Limiting references: Removal of yeast from wine ("degorgeage")
Related Keywords
2 direct subcodes
Child Classifications
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