IPC Main Group
C12H 3/00 Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages
Introduced: January 1995
Last revised: January 2019
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
Related Keywords
preparation of low-ALCOHOL(S) beveragesremoving ALCOHOL(S) from alcoholic beveragespreparation of low-alcohol BEVERAGE(S)
2 direct subcodes
Child Classifications
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