C12GWINEPREPARATION THEREOFALCOHOLIC BEVERAGES beer C12CPREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12HThe following IPC groups are not in the CPC scheme. The subject matter for these IPC groups is classified in the following CPC groups: C12G1/022 covered by C12G1/0203 C12G1/024 covered by C12G1/0209 C12G1/026 covered by C12G1/02 C12G1/028 covered by C12G1/0213 C12G1/032 covered by C12G1/0216C12G1/036 covered by C12G1/0206C12G1/067 covered by C12G1/06C12G1/073 covered by C12G1/06, C12G1/064C12G1/09 covered by C12G1/08C12G1/10 covered by C12G1/00, C12H1/10, C12H1/18 C12G1/12 covered by C12G1/00 C12G1/00 C12G1/00Preparation of wine or sparkling wine C12G1/005Methods or means to load or unload, to weigh or to sample the vintage; Replenishing; Separation of the liquids from the solids before or after fermentation C12G1/02Preparation of must from grapesMust treatment and fermentation C12G1/0203by microbiological or enzymatic treatment C12G1/0206using a home wine making vessel C12G1/0209in a horizontal or rotatably mounted vessel C12G1/0206 takes precedence C12G1/0213with thermal treatment of the vintage C12G1/0206 takes precedence C12G1/0216with recirculation of the must for pomage extraction C12G1/04Sulfiting the mustDesulfiting C12G1/06Preparation of sparkling wineImpregnation of wine with carbon dioxide methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00 C12G1/062Agitation, centrifugation, or vibration of bottles C12G1/064using enclosed yeast C12G1/08Removal of yeast ["degorgeage"] C12G1/14Preparation of wine or sparkling wine with low alcohol content methods for reducing the alcohol content after fermentation C12H3/00 C12G3/00Preparation of other alcoholic beverages C12G3/005Solid or pasty alcoholic beverage-forming compositions C12G3/02by fermentation C12G3/021of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn C12G3/022of botanical genus Oryza, e.g. rice C12G3/023of botanical family Solanaceae, e.g. potato C12G3/024of fruits other than botanical genus Vitis C12G3/025Low-alcohol beverages methods for reducing the alcohol content after fermentation C12H3/00 C12G3/026with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stagewith flavouring ingredients added before or during the fermentation stage C12G3/04by mixing, e.g. for preparation of liqueurs C12G3/05with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides C12G3/055extracted from plants C12G3/06with flavouring ingredients C12G3/07Flavouring with wood extracts, e.g. generated by contact with woodWood pretreatment therefor C12G3/08by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07 methods for reducing the alcohol content of fermented solutions or alcoholic beverages C12H3/00; methods for increasing the alcohol content of fermented solutions or alcoholic beverages C12H6/00 C12G2200/00 C12G2200/00Special features C12G2200/05Use of particular microorganisms in the preparation of wine C12G2200/11Use of genetically modified microorganisms in the preparation of wine C12G2200/15Use of particular enzymes in the preparation of wine C12G2200/21Wine additives, e.g. flavouring or colouring agents C12G2200/25Preparation of wine or sparkling wine in vessels with movable equipment for mixing the content C12G2200/31Wine making devices having compact design or adapted for home use