C12G   1/00  \	0	0	4B115	C12G   1/00	530	֤ɤޤȯˢ֤ɤĴΣ	Preparation of wine or sparkling wine
C12G   1/02  \	1	1	4B115	C12G   1/02	298	֤ɤ֤ɤդĴ֤ɤդνޤȯڡΣ	Preparation of must from grapes; Must treatment or fermentation
C12G   1/022  \	2	2	4B115	C12G   1/022	197	ȯڡʪŪޤϹǽΣ	Fermentation; Microbiological or enzymatic treatment
C12G   1/024  \	3	3	4B115	C12G   1/024	2	ʿ˼դƴˤʣãǣͥˡΣ	in a horizontally mounted cylindrical vessel (C12G1/026 takes precedence)
C12G   1/026  \	3	3	4B115	C12G   1/026	2	ʪѲưͭƴˤΣ	in vessels with movable equipment for mixing the content
C12G   1/028  \	3	3	4B115	C12G   1/028	27	֤ɤޤϤ֤ɤդǮ򤹤ΡΣ	with thermal treatment of the grapes or the must
C12G   1/032  \	3	3	4B115	C12G   1/032	4	ݥФΤ֤ɤդή̤ΡΣ	with recirculation of the must for pompage extraction
C12G   1/036  \	3	3	4B115	C12G   1/036	5	֤ɤ¤ƴλѤˤΡΣ	by use of a home wine making vessel
C12G   1/04  \	2	2	4B115	C12G   1/04	8	֤ɤդΰβæβΣ	Sulfiting the must; Desulfiting
C12G   1/06  \	1	1	4B115	C12G   1/06	83	ȯˢ֤ɤĴú֤ɤ˽ȯڸ˥륳̤򸺾ˡãȣȯڸ˥륳̤äˡãȣˡΣ	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	³ŪˡΣ	Continuous processes
C12G   1/073  \	2	2	4B115	C12G   1/073	4	ˤȯڡΣ	Fermentation with immobilised yeast
C12G   1/08  \	1	1	4B115	C12G   1/08	23	νΡȣɡϡΣ	Removal of yeast ["degorgeage"]
C12G   1/09  \	2	2	4B115	C12G   1/09	1	Ӥγ¡ʬΥޤϿưΣ	Agitation centrifugation or vibration of bottles
C12G   1/10  \	1	1	4B115	C12G   1/10	9	֤ɤæΣ	Deacidification of wine
C12G   1/12  \	1	1	4B115	C12G   1/12	17	ƼФäɤˡΣ	Processes for preventing winestone precipitation
C12G   1/14  \	1	1	4B115	C12G   1/14	19	㥢륳Τ֤ɤޤȯˢ֤ɤĴȯڸ˥륳̤򸺾ˡãȣˡΣ	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	¾Υ륳ĴΣ	Preparation of other alcoholic beverages
C12G   3/005  \	1	1	4B115	C12G   3/005	88	ΤޤϥڡȾΥ륳뤿ʪΣ	Solid or pasty alcoholic beverage-forming compositions
C12G   3/02  \	1	1	4B115	C12G   3/02	1149	ȯڤˤΡΣ	by fermentation
C12G   3/021  \	2	2	4B115	C12G   3/021	456	Ͳʤοʪ㡥ӡ饤ޤϥȥȯڤˤΡΣ	of botanical family Poaceae e.g. wheat millet sorghum barley rye or corn
C12G   3/022  \	3	3	4B115	C12G   3/022	87	ꥶ°οʪ㡥ơȯڤˤΡΣ	of botanical genus Oryza e.g. rice
C12G   3/022 119 \	4	4	4B115	C12G   3/022	57		Sake
C12G   3/022 119 A	4	0	4B115	C12G   3/022	307	ޤźʪ㡥ŹѸޤ϶	Materials/additives for sake, e.g., excluding materials/bacteria for preparation
C12G   3/022 119 B	4	0	4B115	C12G   3/022	194		Material treatment
C12G   3/022 119 C	4	1	4B115	C12G   3/022	226	ѤޤĴ㡥ν	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		Steaming
C12G   3/022 119 E	4	1	4B115	C12G   3/022	139	ѤޤϾƤ	Cooling or transporting steamd rice
C12G   3/022 119 F	4	0	4B115	C12G   3/022	275	ޤϹ	Making koji rice or koji bacteria
C12G   3/022 119 G	4	0	4B115	C12G   3/022	352	ޤϹʼȵãǣΡ	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	Ź߸ڤӤγ	Preparation materials and percentage thereof
C12G   3/022 119 J	4	0	4B115	C12G   3/022	208	ȯˡޤȯھ	Methods for yeast fermentation or conditions thereof
C12G   3/022 119 K	4	0	4B115	C12G   3/022	85	ȯ֡㡥°	Apparatus for yeast fermentation, e.g., accessory devices
C12G   3/022 119 L	4	1	4B115	C12G   3/022	330	ȯڥ󥯤ޤȯʣãǣ͡ãǣҤͥ	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	¤ޤϵߤ	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	ǮѼʤˤ벹桤㡥ȵ	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	ˢ	Deforming
C12G   3/022 119 Q	4	0	4B115	C12G   3/022	41	ڤӤ̩ġˢ	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	Ϣ³	Continuous devices
C12G   3/022 119 S	4	0	4B115	C12G   3/022	232	ȯڸνʹ̣ɣãǣ	Treatment after fermentation (flavour enhancement C12G3/06)
C12G   3/022 119 T	4	1	4B115	C12G   3/022	388	ޤɲ	Compression or filtration
C12G   3/022 119 U	4	1	4B115	C12G   3/022	84	겼ʲãǣӡ	Clarification and sedimentation (pasteurization and heat serilization C12G3/022, 119@S)
C12G   3/022 119 V	4	0	4B115	C12G   3/022	165	Ϥãǣԡ	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	¾Τ	Others
C12G   3/023  \	2	2	4B115	C12G   3/023	32	ʥʤοʪ㡥㤬⡤ȯڤˤΡΣ	of botanical family Solanaceae e.g. potato
C12G   3/024  \	2	2	4B115	C12G   3/024	315	֥ɥ°οʪʳβ̼¤ȯڤˤΡΣ	of fruits other than botanical genus Vitis
C12G   3/025  \	2	2	4B115	C12G   3/025	100	㥢륳ȯڸ˥륳̤򸺾ˡãȣˡΣ	Low-alcohol beverages (methods for reducing the alcohol content after fermentation C12H3/00)
C12G   3/026  \	2	2	4B115	C12G   3/026	109	ȯޤȯźä줿ʬ㡥եܥΥɡեܥ󡤥ݥեΡޤ¿ࡤͭΡȯޤȯźä줿ᵤʬͭΡΣ	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	ˤΡ㡥ꥭ塼ĴΤΤΡΣ	by mixing e.g. for preparation of liqueurs
C12G   3/04 101 \	2	2	4B115	C12G   3/04	175		Synthetic sake
C12G   3/05  \	2	2	4B115	C12G   3/05	113	ʬ㡥եܥΥɡեܥ󡤥ݥեΡޤ¿ࡤͭΡΣ	with health-improving ingredients e.g. flavonoids flavones polyphenols or polysaccharides
C12G   3/055  \	3	3	4B115	C12G   3/055	233	ʪФ줿ΡΣ	extracted from plants
C12G   3/06  \	2	2	4B115	C12G   3/06	1121	ᵤʬȤκΣ	with flavouring ingredients
C12G   3/07  \	3	3	4B115	C12G   3/07	128	ںʪ㡥ںȤܿȯΡˤᵤźáΤںΣ	Flavouring with wood extracts e.g. generated by contact with wood; Wood pretreatment therefor
C12G   3/08  \	1	1	4B115	C12G   3/08	252	롼ףãǣãǣʬवʤȯڱդޤϥ륳ѤˡˤΡȯڸ˥륳̤򸺾ˡãȣȯڸ˥륳̤äˡãȣˡΣ	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	ߤ	Sweet sake
