Skip to content
PCE
Search Classifications
Search for IPC and CPC classification codes or keywords
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.

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

Navigate with arrow keys, Enter to open

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