C12G   1/00		֤ɤޤȯˢ֤ɤĴΣ	Preparation of wine or sparkling wine	3185
C12G   1/02		֤ɤ֤ɤդĴ֤ɤդνޤȯڡΣ	Preparation of must from grapes; Must treatment or fermentation	3177
C12G   1/022		ȯڡʪŪޤϹǽΣ	Fermentation; Microbiological or enzymatic treatment	2969
C12G   1/024		ʿ˼դƴˤʣãǣͥˡΣ	in a horizontally mounted cylindrical vessel(<b>C12G1/026</b> takes precedence)	108
C12G   1/026		ʪѲưͭƴˤΣ	in vessels with movable equipment for mixing the content	267
C12G   1/028		֤ɤޤϤ֤ɤդǮ򤹤ΡΣ	with thermal treatment of the grapes or the must	268
C12G   1/032		ݥФΤ֤ɤդή̤ΡΣ	with recirculation of the must for pompage extraction	180
C12G   1/036		֤ɤ¤ƴλѤˤΡΣ	by use of a home wine making vessel	189
C12G   1/04		֤ɤդΰβæβΣ	Sulfiting the must; Desulfiting	351
C12G   1/06		ȯˢ֤ɤĴú֤ɤ˽ȯڸ˥륳̤򸺾ˡãȣȯڸ˥륳̤äˡãȣˡΣ	Preparation of sparkling wine; Impregnation of wine with carbon dioxide (methods for reducing the alcohol content after fermentation <b>C12H3/00</b>;   methods for increasing the alcohol content after fermentation <b>C12H6/00</b>)	886
C12G   1/067		³ŪˡΣ	Continuous processes	22
C12G   1/073		ˤȯڡΣ	Fermentation with immobilised yeast	68
C12G   1/08		νΡȣɡϡΣ	Removal of yeast ["degorgeage"]	201
C12G   1/09		Ӥγ¡ʬΥޤϿưΣ	Agitation, centrifugation or vibration of bottles	148
C12G   1/10		֤ɤæΣ	Deacidification of wine 	97
C12G   1/12		ƼФäɤˡΣ	Processes for preventing winestone precipitation	76
C12G   1/14		㥢륳Τ֤ɤޤȯˢ֤ɤĴȯڸ˥륳̤򸺾ˡãȣˡΣ	Preparation of wine or sparkling wine with low alcohol content (methods for reducing the alcohol content after fermentation <b>C12H3/00</b>)	64
C12G   3/00		¾Υ륳ĴΣ	Preparation of other alcoholic beverages	4449
C12G   3/005		ΤޤϥڡȾΥ륳뤿ʪΣ	Solid or pasty alcoholic beverage-forming compositions	199
C12G   3/02		ȯڤˤΡΣ	by fermentation	27176
C12G   3/021		Ͳʤοʪ㡥ӡ饤ޤϥȥȯڤˤΡΣ	of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye or corn	2732
C12G   3/022		ꥶ°οʪ㡥ơȯڤˤΡΣ	of botanical genus Oryza, e.g. rice	3313
C12G   3/023		ʥʤοʪ㡥㤬⡤ȯڤˤΡΣ	of botanical family Solanaceae, e.g. potato	307
C12G   3/024		֥ɥ°οʪʳβ̼¤ȯڤˤΡΣ	of fruits other than botanical genus Vitis	3237
C12G   3/025		㥢륳ȯڸ˥륳̤򸺾ˡãȣˡΣ	Low-alcohol beverages  (methods for reducing the alcohol content after fermentation <b>C12H3/00</b>)	193
C12G   3/026		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	3020
C12G   3/04		ˤΡ㡥ꥭ塼ĴΤΤΡΣ	by mixing, e.g. for preparation of liqueurs	17326
C12G   3/05		ʬ㡥եܥΥɡեܥ󡤥ݥեΡޤ¿ࡤͭΡΣ	with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides	1109
C12G   3/055		ʪФ줿ΡΣ	extracted from plants	2583
C12G   3/06		ᵤʬȤκΣ	with flavouring ingredients	7355
C12G   3/07		ںʪ㡥ںȤܿȯΡˤᵤźáΤںΣ	Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor 	658
C12G   3/08		롼ףãǣãǣʬवʤȯڱդޤϥ륳ѤˡˤΡȯڸ˥륳̤򸺾ˡãȣȯڸ˥륳̤äˡãȣˡΣ	by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups <b>C12G3/02 to C12G3/07</b> (methods for reducing the alcohol content of fermented solutions or alcoholic beverages <b>C12H3/00</b>;   methods for increasing the alcohol content of fermented solutions or alcoholic beverages <b>C12H6/00</b>)	4775
