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This page displays all 「FI」 in main group C12G3/00. |
HB:Handbook | ||||
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CC:Concordance | |||||
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Preparation of other alcoholic beverages | HB | CC | 4B115 | |
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. Solid or pasty alcoholic beverage-forming compositions | HB | CC | 4B115 | |
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. by fermentation | HB | CC | 4B115 | |
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.. of botanical family Poaceae e.g. wheat millet sorghum barley rye or corn | HB | CC | 4B115 | |
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... of botanical genus Oryza e.g. rice | HB | CC | 4B115 | |
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....Sake | HB | CC | 4B115 | |
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Materials/additives for sake, e.g., excluding materials/bacteria for preparation | HB | CC | 4B115 | |
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Material treatment | HB | CC | 4B115 | |
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.Pre-treatment/quality adjustment of steaming, e.g., treatment of water to be used to make Sake | HB | CC | 4B115 | |
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.Steaming | HB | CC | 4B115 | |
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.Cooling or transporting steamd rice | HB | CC | 4B115 | |
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Making koji rice or koji bacteria | HB | CC | 4B115 | |
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Yeast starter or yeast (tubs filled with hot water to make a yeast starter C12G3/022, 119N) | HB | CC | 4B115 | |
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Preparation materials and percentage thereof | HB | CC | 4B115 | |
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Methods for yeast fermentation or conditions thereof | HB | CC | 4B115 | |
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Apparatus for yeast fermentation, e.g., accessory devices | HB | CC | 4B115 | |
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.Tanks or tubs for yeast fermentation (C12G3/022, 119@M~C12G3/022, 119@R take precedence) | HB | CC | 4B115 | |
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.Agitation or taking out starter culture liquid to pour it over steamed rice | HB | CC | 4B115 | |
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.Temperature control by use of heating or cooling means, e.g., tubs filled with hot water to make a yeast starter | HB | CC | 4B115 | |
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.Deforming | HB | CC | 4B115 | |
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Covers and sealing with them, wooden frames temporarily installed around the lid of fermentation tanks to prevent overflow | HB | CC | 4B115 | |
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.Continuous devices | HB | CC | 4B115 | |
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Treatment after fermentation (flavour enhancement C12G3/06) | HB | CC | 4B115 | |
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.Compression or filtration | HB | CC | 4B115 | |
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.Clarification and sedimentation (pasteurization and heat serilization C12G3/022, 119@S) | HB | CC | 4B115 | |
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Strained lees (peeling off strained lees from cloth bags used for pressing C12G3/022, 119@T) | HB | CC | 4B115 | |
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Others | HB | CC | 4B115 | |
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.. of botanical family Solanaceae e.g. potato | HB | CC | 4B115 | |
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.. of fruits other than botanical genus Vitis | HB | CC | 4B115 | |
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.. Low-alcohol beverages (methods for reducing the alcohol content after fermentation C12H3/00) | HB | CC | 4B115 | |
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.. 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 | HB | CC | 4B115 | |
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. by mixing e.g. for preparation of liqueurs | HB | CC | 4B115 | |
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..Synthetic sake | HB | CC | 4B115 | |
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.. with health-improving ingredients e.g. flavonoids flavones polyphenols or polysaccharides | HB | CC | 4B115 | |
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... extracted from plants | HB | CC | 4B115 | |
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..with flavouring ingredients | HB | CC | 4B115 | |
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... Flavouring with wood extracts e.g. generated by contact with wood; Wood pretreatment therefor | HB | CC | 4B115 | |
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. 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) | HB | CC | 4B115 | |
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..Sweet sake | HB | CC | 4B115 | |