.~ Alcoholic beverage production or treatment to result in alcoholic beverage {5}
13
.~.~ Multiple different fermentations
DEFINITION
Classification: 426/13
(under subclass 11) Processes involving the fermentation of a substrate by two or more different enzymes from different sources, or two or more different micro-organisms functioning either simultaneously or sequentially.
(1) Note. Malting followed by an alcoholic fermentation is considered proper subject matter for this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
29, for the fermentation of a cereal product with malt as in the preparation of a malt wort.
SEE OR SEARCH CLASS
435, Chemistry: Molecular Biology and Microbiology,
93, for processes that include diastatic mashing by malt or other means.
