C12G   1/00  \	0	0	4B115	C12G   1/00	530	ぶどう酒または発泡性ぶどう酒の調製［２０１９．０１］	Preparation of wine or sparkling wine
C12G   1/02  \	1	1	4B115	C12G   1/02	298	ぶどうからぶどう液の調製；ぶどう液の処理または発酵［２００６．０１］	Preparation of must from grapes; Must treatment or fermentation
C12G   1/022  \	2	2	4B115	C12G   1/022	197	発酵；微生物学的処理または酵素処理［２００６．０１］	Fermentation; Microbiological or enzymatic treatment
C12G   1/024  \	3	3	4B115	C12G   1/024	2	水平に取付けた円筒状容器における（Ｃ１２Ｇ１／０２６が優先）［２００６．０１］	in a horizontally mounted cylindrical vessel (C12G1/026 takes precedence)
C12G   1/026  \	3	3	4B115	C12G   1/026	2	内容物混合用可動設備を有する容器における［２００６．０１］	in vessels with movable equipment for mixing the content
C12G   1/028  \	3	3	4B115	C12G   1/028	27	ぶどうまたはぶどう液の熱処理をするもの［２００６．０１］	with thermal treatment of the grapes or the must
C12G   1/032  \	3	3	4B115	C12G   1/032	4	ポンプ抽出のためぶどう液を再流通させるもの［２００６．０１］	with recirculation of the must for pompage extraction
C12G   1/036  \	3	3	4B115	C12G   1/036	5	家庭ぶどう酒製造容器の使用によるもの［２００６．０１］	by use of a home wine making vessel
C12G   1/04  \	2	2	4B115	C12G   1/04	8	ぶどう液の亜硫酸処理；脱亜硫酸処理［２００６．０１］	Sulfiting the must; Desulfiting
C12G   1/06  \	1	1	4B115	C12G   1/06	83	発泡性ぶどう酒の調製；炭酸ガスをぶどう酒に充満する処理（発酵後にアルコール含量を減少させる方法Ｃ１２Ｈ３／００；発酵後にアルコール含量を増加させる方法Ｃ１２Ｈ６／００）［２０１９．０１］	Preparation of sparkling wine; Impregnation 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)
C12G   1/067  \	2	2	4B115	C12G   1/067	5	継続的方法［２００６．０１］	Continuous processes
C12G   1/073  \	2	2	4B115	C12G   1/073	4	固定酵母による発酵［２００６．０１］	Fermentation with immobilised yeast
C12G   1/08  \	1	1	4B115	C12G   1/08	23	酵母の除去［“ｄｅｇｏｒｇｅａｇｅ”］［２００６．０１］	Removal of yeast ["degorgeage"]
C12G   1/09  \	2	2	4B115	C12G   1/09	1	びんの撹拌，遠心分離または振動［２００６．０１］	Agitation centrifugation or vibration of bottles
C12G   1/10  \	1	1	4B115	C12G   1/10	9	ぶどう酒の脱酸［２００６．０１］	Deacidification of wine
C12G   1/12  \	1	1	4B115	C12G   1/12	17	粗酒石の沈澱を防ぐ方法［２００６．０１］	Processes for preventing winestone precipitation
C12G   1/14  \	1	1	4B115	C12G   1/14	19	低アルコールのぶどう酒または発泡性ぶどう酒の調製（発酵後にアルコール含量を減少させる方法Ｃ１２Ｈ３／００）［２０１９．０１］	Preparation of wine or sparkling wine with low alcohol content (methods for reducing the alcohol content after fermentation C12H3/00)
C12G   3/00  \	0	0	4B115	C12G   3/00	467	他のアルコール飲料の調製［２０１９．０１］	Preparation of other alcoholic beverages
C12G   3/005  \	1	1	4B115	C12G   3/005	88	固体またはペースト状のアルコール飲料を形成するための組成物［２０１９．０１］	Solid or pasty alcoholic beverage-forming compositions
C12G   3/02  \	1	1	4B115	C12G   3/02	1149	発酵によるもの［２０１９．０１］	by fermentation
C12G   3/021  \	2	2	4B115	C12G   3/021	456	イネ科の植物，例．小麦，キビ，モロコシ，大麦，ライ麦またはトウモロコシ，の発酵によるもの［２０１９．０１］	of botanical family Poaceae e.g. wheat millet sorghum barley rye or corn
C12G   3/022  \	3	3	4B115	C12G   3/022	87	オリザ属の植物，例．米，の発酵によるもの［２０１９．０１］	of botanical genus Oryza e.g. rice
C12G   3/022 119 \	4	4	4B115	C12G   3/022	57	清酒	Sake
C12G   3/022 119 A	4	0	4B115	C12G   3/022	307	原料または清酒用添加物，例．除仕込用原料または菌類	Materials/additives for sake, e.g., excluding materials/bacteria for preparation
C12G   3/022 119 B	4	0	4B115	C12G   3/022	194	原料処理	Material treatment
C12G   3/022 119 C	4	1	4B115	C12G   3/022	226	蒸煮の前処理または調質，例．原料水の処理	Pre-treatment/quality adjustment of steaming, e.g., treatment of water to be used to make Sake
C12G   3/022 119 D	4	1	4B115	C12G   3/022	313	蒸煮	Steaming
C12G   3/022 119 E	4	1	4B115	C12G   3/022	139	冷却または蒸米の搬送	Cooling or transporting steamd rice
C12G   3/022 119 F	4	0	4B115	C12G   3/022	275	製麹または麹菌	Making koji rice or koji bacteria
C12G   3/022 119 G	4	0	4B115	C12G   3/022	352	酒母または酵母（酒母用暖気槽Ｃ１２Ｇ３／０２２，１１９Ｎ）	Yeast starter or yeast (tubs filled with hot water to make a yeast starter C12G3/022, 119N)
C12G   3/022 119 H	4	0	4B115	C12G   3/022	276	仕込み原料及びその割合	Preparation materials and percentage thereof
C12G   3/022 119 J	4	0	4B115	C12G   3/022	208	発酵方法または発酵条件	Methods for yeast fermentation or conditions thereof
C12G   3/022 119 K	4	0	4B115	C12G   3/022	85	発酵装置，例．付属装置	Apparatus for yeast fermentation, e.g., accessory devices
C12G   3/022 119 L	4	1	4B115	C12G   3/022	330	発酵タンクまたは発酵槽（Ｃ１２Ｇ３／０２２，１１９Ｍ〜Ｃ１２Ｇ３／０２２，１１９Ｒが優先）	Tanks or tubs for yeast fermentation (C12G3/022, 119@M~C12G3/022, 119@R take precedence)
C12G   3/022 119 M	4	1	4B115	C12G   3/022	93	撹拌または汲みかけ	Agitation or taking out starter culture liquid to pour it over steamed rice
C12G   3/022 119 N	4	1	4B115	C12G   3/022	180	加熱，冷却手段による温度制御，例．酒母用暖気槽	Temperature control by use of heating or cooling means, e.g., tubs filled with hot water to make a yeast starter
C12G   3/022 119 P	4	1	4B115	C12G   3/022	21	消泡	Deforming
C12G   3/022 119 Q	4	0	4B115	C12G   3/022	41	蓋及びその密閉，泡笠	Covers and sealing with them,  wooden frames temporarily installed around the lid of fermentation tanks to prevent overflow
C12G   3/022 119 R	4	1	4B115	C12G   3/022	27	連続装置	Continuous devices
C12G   3/022 119 S	4	0	4B115	C12G   3/022	232	発酵後の処理（香味改良Ｃ１２Ｇ３／０６）	Treatment after fermentation (flavour enhancement C12G3/06)
C12G   3/022 119 T	4	1	4B115	C12G   3/022	388	圧搾または濾過	Compression or filtration
C12G   3/022 119 U	4	1	4B115	C12G   3/022	84	清澄化，おり下げ（火入れＣ１２Ｇ３／０２２，１１９Ｓ）	Clarification and sedimentation (pasteurization and heat serilization C12G3/022, 119@S)
C12G   3/022 119 V	4	0	4B115	C12G   3/022	165	酒粕（粕はぎＣ１２Ｇ３／０２２，１１９Ｔ）	Strained lees (peeling off strained lees from cloth bags used for pressing C12G3/022, 119@T)
C12G   3/022 119 Z	4	0	4B115	C12G   3/022	168	その他のもの	Others
C12G   3/023  \	2	2	4B115	C12G   3/023	32	ナス科の植物，例．じゃがいも，の発酵によるもの［２０１９．０１］	of botanical family Solanaceae e.g. potato
C12G   3/024  \	2	2	4B115	C12G   3/024	315	ブドウ属の植物以外の果実の発酵によるもの［２０１９．０１］	of fruits other than botanical genus Vitis
C12G   3/025  \	2	2	4B115	C12G   3/025	100	低アルコール飲料（発酵後にアルコール含量を減少させる方法Ｃ１２Ｈ３／００）［２０１９．０１］	Low-alcohol beverages (methods for reducing the alcohol content after fermentation C12H3/00)
C12G   3/026  \	2	2	4B115	C12G   3/026	109	発酵前または発酵中に添加された健康増進成分，例．フラボノイド，フラボン，ポリフェノールまたは多糖類，を有するもの；発酵前または発酵中に添加された香気成分を有するもの［２０１９．０１］	with health-improving ingredients e.g. flavonoids flavones polyphenols or polysaccharides added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
C12G   3/04  \	1	1	4B115	C12G   3/04	3085	混合によるもの，例．リキュール調製のためのもの［２０１９．０１］	by mixing e.g. for preparation of liqueurs
C12G   3/04 101 \	2	2	4B115	C12G   3/04	175	合成清酒	Synthetic sake
C12G   3/05  \	2	2	4B115	C12G   3/05	113	健康増進成分，例．フラボノイド，フラボン，ポリフェノールまたは多糖類，を有するもの［２０１９．０１］	with health-improving ingredients e.g. flavonoids flavones polyphenols or polysaccharides
C12G   3/055  \	3	3	4B115	C12G   3/055	233	植物から抽出されたもの［２０１９．０１］	extracted from plants
C12G   3/06  \	2	2	4B115	C12G   3/06	1121	香気成分との混合［２００６．０１］	with flavouring ingredients
C12G   3/07  \	3	3	4B115	C12G   3/07	128	木材抽出物，例．木材との接触で発生するもの，による香気添加；そのための木材の前処理［２００６．０１］	Flavouring with wood extracts e.g. generated by contact with wood; Wood pretreatment therefor
C12G   3/08  \	1	1	4B115	C12G   3/08	252	グループＣ１２Ｇ３／０２〜Ｃ１２Ｇ３／０７に分類されない発酵液またはアルコール飲料の組成を変える方法によるもの（発酵後にアルコール含量を減少させる方法Ｃ１２Ｈ３／００；発酵後にアルコール含量を増加させる方法Ｃ１２Ｈ６／００）［２００６．０１］	by 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)
C12G   3/08 102 \	2	2	4B115	C12G   3/08	269	みりん	Sweet sake
