PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES

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:: PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES

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.

Scope Notes

Glossary: adsorption capability of all solid substances to attract to their surfaces molecules of gases or solutions with which they are in contact clarification removal of the suspended material during aging lagering ageing or ripening of the beer by storing. During lagering, fermentation and clarification take place sulfiting process for adding sulfur dioxide (SO 2 ) | Limiting references: Deacidification of wine Preventing winestone precipitation Simulation ageing by flavouring

Related Keywords

treating alcoholic beveragesPRESERVING of alcoholic beverages

3 direct subcodes

Child Classifications

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C12H 1/00 Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
C12H 3/00 Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages
C12H 6/00 Methods for increasing the alcohol content of fermented solutions or alcoholic beverages