US PATENT SUBCLASS 426 / 12
.~.~ Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation

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  DF  .~ Alcoholic beverage production or treatment to result in alcoholic beverage {5}
12.~.~ Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation

DEFINITION

Classification: 426/12

(under subclass 11) Processes involving the addition of an enzyme or enzyme active material to an alcohol containing beverage to stabilize, purify, or prevent turbidity formation.

SEE OR SEARCH THIS CLASS, SUBCLASS:

13, for the addition of an enzyme or a bio-active material to a malt wort followed by a subsequent alcoholic fermentation or to a recited ongoing alcoholic producing fermentation.