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.

Scope Notes

Glossary: 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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C12J 1/00 Vinegar; Preparation or purification thereof