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IPC Subclass
C12J

VINEGAR; PREPARATION OR PURIFICATION THEREOF

Introduced: September 1968

Classification Context

Section:
CHEMISTRY; METALLURGY
Class:
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
Subclass:
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.

Filing statistics

IPC subclass C12J recorded 7,047 patent applications worldwide between 2013 and 2023. Annual filings grew from 420 in 2013 to 501 in 2023 (+19%), peaking at 921 applications in 2016. The most active applicants in class C12 are CHINESE ACADEMY OF SCIENCES (10,330 applications), HARVARD UNIVERSITY (7,308 applications) and UNIVERSITY OF CALIFORNIA (6,383 applications).

Source: EPO PATSTAT, worldwide filings

In class comparison

C12J ranks 9th of 12 subclasses with filings in C12, with 7,047 applications between 2013 and 2023, 0.5% of the class. Annual filings grew 19% from 2013 to 2023, below the class as a whole (+59%).

Top 10 of 12 subclasses of class C12 by patent applications, 2013–2023
RankSubclassTitleApplicationsShare
1C12N, Microorganisms or Enzymes; Compositions Thereof; Propagating, Preserving, or Maintaining Microorganisms; Mutation or Genetic Engineering; Culture MediaMicroorganisms or Enzymes; Compositions Thereof; Propagating, Preserving, or Maintaining Microorganisms; Mutation or Genetic Engineering; Culture Media650,62445.3%
2C12Q, Measuring or Testing Processes Involving Enzymes, Nucleic Acids or Microorganisms; Compositions or Test Papers Therefor; Processes of Preparing Such Compositions; Condition-Responsive Control in Microbiological or Enzymological ProcessesMeasuring or Testing Processes Involving Enzymes, Nucleic Acids or Microorganisms; Compositions or Test Papers Therefor; Processes of Preparing Such Compositions; Condition-Responsive Control in Microbiological or Enzymological Processes266,12318.5%
3C12M, Apparatus for Enzymology or MicrobiologyApparatus for Enzymology or Microbiology171,41911.9%
4C12P, Fermentation or Enzyme-Using Processes to Synthesise a Desired Chemical Compound or Composition or to Separate Optical Isomers From a Racemic MixtureFermentation or Enzyme-Using Processes to Synthesise a Desired Chemical Compound or Composition or to Separate Optical Isomers From a Racemic Mixture146,87510.2%
5C12R, Indexing Scheme Associated With Subclasses , Relating to MicroorganismsIndexing Scheme Associated With Subclasses , Relating to Microorganisms119,7988.3%
6C12G, Wine; Preparation Thereof; Alcoholic Beverages; Preparation of Alcoholic Beverages Not Provided for in Subclasses orWine; Preparation Thereof; Alcoholic Beverages; Preparation of Alcoholic Beverages Not Provided for in Subclasses or46,9453.3%
7C12H, Pasteurisation, Sterilisation, Preservation, Purification, Clarification or Ageing of Alcoholic Beverages; Methods for Altering the Alcohol Content of Fermented Solutions or Alcoholic BeveragesPasteurisation, Sterilisation, Preservation, Purification, Clarification or Ageing of Alcoholic Beverages; Methods for Altering the Alcohol Content of Fermented Solutions or Alcoholic Beverages14,5801.0%
8C12C, Beer; Preparation of Beer by Fermentation; Preparation of Malt for Making Beer; Preparation of Hops for Making BeerBeer; Preparation of Beer by Fermentation; Preparation of Malt for Making Beer; Preparation of Hops for Making Beer10,1590.7%
9C12JVinegar; Preparation or Purification Thereof7,0470.5%
10C12F, Recovery of By-Products of Fermented Solutions; Denatured Alcohol; Preparation ThereofRecovery of By-Products of Fermented Solutions; Denatured Alcohol; Preparation Thereof8730.1%

Source: EPO PATSTAT, worldwide filings

Additional Content

Vinegar vinegars A sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from grape or fruit wine, cider, beer, ale or the like used for human consumption.

Related Keywords

use of MICROORGANISMS for producing vinegarsVINEGAR

1 direct subcode

Child Classifications

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Top Applicants

Top 10 applicants by patent filingsfor class C12, 2013–2023, worldwide · Source: EPO PATSTAT

  1. CHINESE ACADEMY OF SCIENCES 10,330
  2. HARVARD UNIVERSITY US 7,308
  3. UNIVERSITY OF CALIFORNIA US 6,383
  4. JIANGNAN UNIVERSITY 5,144
  5. MONSANTO TECHNOLOGY US 4,121
  6. PIONEER HI-BRED INTERNATIONAL US 3,630
  7. REGENERON PHARMACEUTICALS US 3,515
  8. CNRS (CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE) FR 3,499
  9. INSERM (INSTITUT NATIONAL DE LA SANTE ET DE LA RECHERCHE MEDICALE) FR 3,371
  10. CJ CHEILJEDANG CORPORATION KR 3,361