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

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.