IMPROVED APPLICATIONS OF THE RESIDUE PRODUCED BY DISTILLING WINE
Year: 1884

page_text: I JOHN CLAYTON MEWBURN of 169 Fleet Street in the City of London Fellow
of the Institute of Patent Agents do hereby declare the nature of my invention for
"IMPROVED APPLICATIONS OF THE RESIDUE PRODUCED BY DISTILLING WINE
as follows:-
to be
In the manufacture of brandies or eaux de vie from wine by the ordinary
processes the residues or vinasses which remain are of no value because the flavour
and the principles of the wine, other than the alcohol, are greatly changed.
th
But if the wines be distilled in vacuo at a low temperaturé, at 20° centigrade for
example, the residues or vinasses retain all the characteristics and the principles of
the wine except the alcohol. If these residues be condensed to /t that is to say
by removing from 15 parts 14 parts of water a syrupy product is obtained
containing all the dry extract of the wine and all its color.
This invention consists in the utilization, for the production of hygienic vinous
liquors or drinks, of the residues or vinasses obtained by distillation of wines at a
low temperature in vacuo as above explained.
The syrupy product above described can be mixed in variable proportions with
low wines, it will heighten their color and give them the desired quantity of dry
extract which may be equal to that of good vintage wines. The heightening of the
color which it is the practice of some persons to effect by the addition of deleterious
substances, is thus produced by means of a wine product.
I also employ the said syrupy product for the manufacture of hygienic drinks or
liquors for the use of persons who do not wish to drink alcoholic liquors. For this
purpose I add to the product an amount of water equal to that which was
previously extracted from it, and a proportion of syrup of sugar of about 50
grammes per litre and I bottle the mixture which constitutes a hygienic liquor
containing all the principles or properties of wine except the alcohol.

page_text: ور
I JOHN CLAYTON MEWBURN of 169 Fleet Street, in the City of London, Fellow
of the Institute of Patent Agents do hereby declare the nature of my invention
IMPROVED APPLICATIONS OF THE RESIDUE PRODUCED BY DISTILLING WINE
and in what manner the same is to be performed, to be particularly described
and ascertained in and by the following statement:-
for
In the manufacture of brandies or eaux-de-vie from wine by the ordinary
processes the residues or vinasses which remain are of no value because the flavour
and the principles of the wine, other than the alcohol, are greatly changed.
But if the wines be distilled in vacuo at a low temperature, at 20° Centigrade for
example, the residues or vinasses retain all the characteristics and the principles of
the wine except the alcohol. If these residues be condensed to 1/18th that is to say,
by removing, from 15 parts, 14 parts of water a syrupy product is obtained
containing all the dry extract of the wine and all its color.
This invention consists in the utilization, for the production of hygienic vinous
liquors or drinks, of the residues or vinasses obtained by distillation of wines at a
low temperature in vacuo, as above explained.
The syrupy product above described can be mixed in variable proportions with
low wines; it will heighten their color and give them the desired quantity of dry
extract which may be equal to that of good vintage wines. The heightening of the
color, which it is the practice of some persons to effect by the addition of deleterious
substances, is thus produced by means of a wine product.
I also employ the said syrupy product for the manufacture of hygienic drinks or
liquors for the use of persons who do not wish to drink alcoholic liquors. For this
purpose I add to the product an amount of water equal to that which was
previously extracted from it, and a proportion of syrup of sugar of about 50
grammes per litre and I bottle the mixture which constitutes a hygienic liquor
containing all the principles or properties of wine except the alcohol.
Having now particularly described and ascertained the nature of my said
Invention, and in what manner the same is to be performed, I declare that what I
claim is:
1. The utilization for the production or manufacture of hygienic vinous liquors or
drinks as hereinbefore described of the residues or vinasses obtained by the
distillation of wine at a low temperature in vacuo.
2. The manufacture as hereinbefore described of bygienic vinous liquors or drinks
by mixing syrup of sugar and water in proportions such as those herein mentioned
with the syrupy product resulting from the condensation of the residues obtained
by the distillation of wine at a low temperature in vacuo.
Thind this and dose of October 1884