Beverage containing steviol glycoside and alcohol
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Preparation of wine or sparkling wine with low alcohol content (methods for reducing the alcohol content after fermentation C12H3/00)
Preparation of wine or sparkling wine with low alcohol content (methods for reducing the alcohol content after fermentation C12H3/00) · Cooperative Patent Classification (CPC)
Chemical and metallurgical processes, compounds, and materials.
Related technology areas
Mapped technology topics for this CPC code.
| Metric | Value |
|---|---|
| CPC code | C12G1/14 |
| Official title | Preparation of wine or sparkling wine with low alcohol content (methods for reducing the alcohol content after fermentation C12H3/00) |
| Display label | Preparation of wine or sparkling wine with low alcohol content (methods for reducing the alcohol content after fermentation C12H3/00) |
| Total patents | 9 |
Filing trend
Year-over-year patent counts classified under this CPC code.
Filing activity over the last five years is rapidly growing.
| Year | Patents |
|---|---|
| 2016 | 1 |
| 2019 | 1 |
| 2021 | 1 |
| 2022 | 1 |
| 2025 | 5 |
Representative patents
Representative publications under this CPC code from precomputed stats, or recent filings when stats are unavailable.
Compositions and methods for hydrolysis of smoke-associated glycosidically-bound volatile phenols
US-2025129315-A1 · Apr 24, 2025 · US
Compositions and methods for hydrolysis of smoke-associated glycosidically-bound volatile phenols
US-2025122451-A1 · Apr 17, 2025 · US
Wine-flavoured beverage
US-2025051700-A1 · Feb 13, 2025 · US
Wine-flavoured beverage
US-2025043220-A1 · Feb 6, 2025 · US
Methods for the improvement of organoleptic properties of must, non-fermented and fermented beverages
US-2022306974-A1 · Sep 29, 2022 · US
Fruit wine product beneficial to health of cardiovascular system and preparation method thereof
US-11091728-B2 · Aug 17, 2021 · US
Fruit Wine Product Beneficial to Health of Cardiovascular System and Preparation Method thereof
US-2019203163-A1 · Jul 4, 2019 · US
Methods for the improvement of organoleptic properties of must, non-fermented and fermented beverages
US-2016024448-A1 · Jan 28, 2016 · US