US PATENT SUBCLASS 426 / 14
.~.~ Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate

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}
14.~.~ Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate

DEFINITION

Classification: 426/14

(under subclass 11) Processes involving an alcoholic fermentation followed by the removal of the alcohol, either by distillation or otherwise; or the fermentative treatment of a reduced alcohol or dealcoholized containing stock wherein the final product still contains some 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.

SEE OR SEARCH THIS CLASS, SUBCLASS:

17, for a process of reducing alcohol concentration by converting the alcohol containing stock into vinegar utilizing an enzyme or bio-active containing material.

493+, for processes of distilling an alcoholic containing stock.