C12G1/00	7	Preparation of wine or sparkling wine	C12G1/00	C12G1/00		887
C12G1/005	8	{Methods 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}	C12G1/00	C12G1/00		408
C12G1/02	8	Preparation of must from grapes; Must treatment and fermentation	C12G1/02	C12G1/02		1256
C12G1/0203	9	{by microbiological or enzymatic treatment}	C12G1/022	C12G1/02		1553
C12G1/0206	9	{using a home wine making vessel}	C12G1/036	C12G1/02		108
C12G1/0209	9	{in a horizontal or rotatably mounted vessel (C12G1/0206 takes precedence)}	C12G1/02	C12G1/02		91
C12G1/0213	9	{with thermal treatment of the vintage (C12G1/0206 takes precedence)}	C12G1/028	C12G1/02		206
C12G1/0216	9	{with recirculation of the must for pomage extraction}	C12G1/032	C12G1/02		182
C12G1/04	9	Sulfiting the must; Desulfiting	C12G1/04	C12G1/04		237
C12G1/06	8	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)	C12G1/06	C12G1/06		362
C12G1/062	9	{Agitation, centrifugation, or vibration of bottles}	C12G1/06	C12G1/06		157
C12G1/064	9	{using enclosed yeast}	C12G1/073	C12G1/06		52
C12G1/08	8	Removal of yeast ["degorgeage"]	C12G1/08	C12G1/08		156
C12G1/14	8	Preparation of wine or sparkling wine with low alcohol content (methods for reducing the alcohol content after fermentation C12H3/00)	C12G1/14	C12G1/14		61
C12G3/00	7	Preparation of other alcoholic beverages	C12G3/00	C12G3/00		902
C12G3/005	8	Solid or pasty alcoholic beverage-forming compositions	C12G3/005	C12G3/005		412
C12G3/02	8	by fermentation	C12G3/02	C12G3/02		10994
C12G3/021	9	of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn	C12G3/021	C12G3/021		2061
C12G3/022	10	of botanical genus Oryza, e.g. rice	C12G3/022	C12G3/022		2497
C12G3/023	9	of botanical family Solanaceae, e.g. potato	C12G3/023	C12G3/023		290
C12G3/024	9	of fruits other than botanical genus Vitis	C12G3/024	C12G3/024		2175
C12G3/025	9	Low-alcohol beverages (methods for reducing the alcohol content after fermentation C12H3/00)	C12G3/025	C12G3/025		450
C12G3/026	9	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	C12G3/026	C12G3/026		2646
C12G3/04	8	by mixing, e.g. for preparation of liqueurs	C12G3/04	C12G3/04		6694
C12G3/05	9	with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides	C12G3/05	C12G3/05		906
C12G3/055	10	extracted from plants	C12G3/055	C12G3/055		2230
C12G3/06	9	with flavouring ingredients	C12G3/06	C12G3/06		3146
C12G3/07	10	Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor	C12G3/07	C12G3/07		567
C12G3/08	8	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)	C12G3/08	C12G3/08		939
C12G2200/00	7	Special features	CPCONLY	C12G2200/00		85
C12G2200/05	8	Use of particular microorganisms in the preparation of wine	CPCONLY	C12G2200/05		257
C12G2200/11	8	Use of genetically modified microorganisms in the preparation of wine	CPCONLY	C12G2200/11		47
C12G2200/15	8	Use of particular enzymes in the preparation of wine	CPCONLY	C12G2200/15		70
C12G2200/21	8	Wine additives, e.g. flavouring or colouring agents	CPCONLY	C12G2200/21		278
C12G2200/25	8	Preparation of wine or sparkling wine in vessels with movable equipment for mixing the content	CPCONLY	C12G2200/25		135
C12G2200/31	8	Wine making devices having compact design or adapted for home use	CPCONLY	C12G2200/31		49
