US PATENT SUBCLASS 426 / 11
.~ Alcoholic beverage production or treatment to result in alcoholic beverage

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

7  DF  FERMENTATION PROCESSES {15}
11.~ Alcoholic beverage production or treatment to result in alcoholic beverage {5}
12  DF  .~.~> Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation
13  DF  .~.~> Multiple different fermentations
14  DF  .~.~> Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate
15  DF  .~.~> Of fruit or fruit material
16  DF  .~.~> Of malt wort

DEFINITION

Classification: 426/11

(under subclass 7) Processes involving the fermentation of a substrate to yield an ethyl alcohol containing beverage or the fermentative treatment of a prepared alcoholic beverage wherein the final product is consumable in beverage form and

still contains a portion of ethyl alcohol.

(1) Note. Unless otherwise noted a dealcoholized substrate will be presumed to be partially devoid of its original alcohol content rather than being completely devoid of alcohol and will be proper herein.

SEE OR SEARCH CLASS

435, Chemistry: Molecular Biology and Microbiology,

93, 98-105, for the fermentation of carbohydrates.