A New Beverage.
Year: 1890

page_text: Date of Application, 15th Aug., 1890
Complete Specification Left, 15th May, 1891-Accepted, 20th June, 1891
A New Beverage.
Berlin,
I, FRIEDRICH SAUER of 35 Kolonnen Strasse Schoneberg near
Germany, Doctor of Philosophy do hereby declare the nature of this invention to
be as follows:-
:-
My invention relates to the production of a beverage fermented by means of
wine yeast, which I term "malt wine" prepared principally from malt wort and a
description of sugar which is readily fermented by wine yeast.
Such beverage becomes by storage identical in flavour and aroma with sweet or
liqueur wines.
Instead of malt may be employed a substitute having equivalent yeast nourishing
qualitics.
As maltose, after attaining a certain percentage of alcohol, only continues to
ferment to an insufficient degree, it is necessary to add a description of sugar that
ferments to a high degree with wine yeast in order to attain an alcoholic strength
of about 12 volume per cent. and above, as is required by the character of most
sweet wines and the beverage in question, even for manufacturing reasons.
By adding the total quantity of sugar to the malt wort before fermentation when
already concentrated to the degree required for the sufficient nourishment of the
yeast and for the required flavor and nourishing quality of the beverage, this is
made to contain so much extract that the fermentation subsides more quietly without
attaining the hurtful alcoholic strength.
On this account the sugar is added by degrees before and also during the fermen-
tation, in order to strengthen this again after each addition.
Cane sugar offers no difficulties in the fermentation even without previous
inversion.
For the protection of an energetic fermentation against subsidiary fermentation
there is effected in the malt wort, in place of the use of hops as in brewing a pure
lactic acid fermentation at about 50° C., as in the modern distilling process, with or
without subsequent addition of pure fruit acids, such as lemon, wine and apple
acids.
The wine yeast added to the cooled wort thus prepared should be produced as
pure as possible; the source from which it is made determines the variety of wine
aroma produced. Other wine yeast may however also be used.
The strong malt flavor and aroma existing after the completion of the fermenta-
tion in the fiery sweet beverage which has a vinous odour, disappears on storage in
contact with air or oxygen, and is replaced by a nutty or bread flavor which is
characteristic of nearly all sweet wines and of the beverage in question.
The high percentage of alcohol of the beverage, being about 12 volume per cent.
and above, and the storage thereof in ample contact with atmospheric air or oxygen
are necessary for the production of the above named properties, without which the
flavor and aroma of malt does not disappear. An addition of pure H2 02 assists
somewhat the action of the air.
When storing at ordinary temperature, the development is only completed after
a long time, by storing at a warm temperature it is considerably accelerated, but in
this case, with warm storage below 50° C. as is customary with the wines of the
south, hurtful changes of Havor and aroma take place, notwithstanding the use of
filtered air, unless an addition of an antiferment such as antizymoticis be used,
probably on account of defective after fermentation.
This may be prevented by storage at a temperature as a rule not below 50° C.
After warm storage, the maturing is effected at ordinary temperature. The above

page_text: temperature excludes the use of wooden receptacles, while the use of glass
receptacles offers various difficulties, these are avoided by the use of enamelled or
silver plated metal vessels with covers. In order to prevent the escape of alcohol
and ether vapours any suitable packing may be employed between the vessel and
the cover.
The vessel or the cover should have a closeable opening, for the introduction of
air or for taking samples. The lower part of the vessel, which is filled to a
considerable extent with the beverage, is immersed in fluid or air heated to a
considerable degree, so that vapours are given off, which however condense upon
the surface of the upper part of the vessel, which is in contact with colder air.
Dated this 15th day of August 1890.
ABEL & IMKAI,
Agents for the Applicant.
A New Beverage.
1, FRIEDRICH SAUER, of 351 Kolonnen Strasse, Schoneberg near Berlin,
Germany, Doctor of Philosophy, do hereby declare the nature of this invention
and in what manner the same is to be performed to be particularly described and
ascertained in and by the following statement :-
My invention relates to the production of a beverage fermented by means of
wine yeast which I term "malt wine" prepared principally from malt wort and a
description of sugar which is readily fermented by wine yeast.
Such beverage becomes by storage identical in flavour and aroma with sweet or
liqueur wines.
My studies continued during several years have led me to a series of observations
which scientifically are very interesting and incited me to combine the same to an
industrially valuable process. After having finished numerous experiments for
answering all the opposing questions and after having overcome many failures my
pains in this respect have finally been rewarded by results which are of high
industrial and economical importance.
Indeed I have succeeded in producing from cheap agricultural products thriving
in moderate zones a beverage having the aroma and properties of a fiery wine of
selected choice, or one of the south, and possessing at the same time the nourishing
constituents by which malt beverages are distinguished. On account of this
characteristic feature and of the principal material employed for preparing it I term
this new beverage malt wine." The process of producing it will hereinafter fully
be described.
From malt I prepare first a wort at a temperature assisting, as generally known,
the decomposition of the starch by diastase in the direction of the maltose formation,
but causing the dextrine formation to be less. Under certain circumstances I may
start the process also from maltose, producing substitutes of the malt, instead of
from the latter directly.
This wort or maltose solution is set in fermentation, but this is done in order to
produce the vinous character of the malt wine, not by means of any optional yeast,
but solely by means of wine yeast; 1 have always attained the best results by
making use of pure wine yeast.,, The source of wine yeast to be chosen is dependent,
according to the experiences of Rommier, Duclaux and others upon the kind of
flavour which is to be given to the description of malt wine intended.
But the maltose sugar has the property that it is not highly fermented by wine
yeast, that is to say, that after having produced some percentage of alcohol it
resists the decomposition by the wine yeast.
But the characteristic feature above mentioned of my malt wine requires that
Alcoholic strength which is shewn at least by genuine sweet wines i.. 8 to 10

page_text: volumes per cent. This alcoholic strength can only be attained by adding a kind of
sugar, which is highly fermentable for wine yeast, such as cane sugar, granular sugar
or the like. This is a simple measure and easy to manipulate. By this means a
beverage of 10, at the most of 12 volume per cent. of alcohol is obtained. By far
the most sweet wines have a higher alcoholic degree, viz. from 12-18 volume
per cent.
In order to reach this also in the malt wine the idea naturally suggested
itself before I had gained thorough experience, to put at once at the disposal of the
yeast, by adding highly fermentable sugar such as grape sugar, cane sugar, invert
sugar or the like, or a mixture of the same, a quantity of material answering that
high alcoholic strength. But I was soon convinced that by these means several years
would be necessary for attaining in the wine the above mentioned alcoholic strength,
as not only the increase of yeast in the malt wort enriched in the said manner was
extraordinarily weak and insufficient by itself on account of the fermentative effect,
but also the fermentative activity calculated on the several yeast cells was
insufficient.
Owing to this obstacle it would have been impossible to carry out my idea into
practice unless I had succeeded in finding out a new way to attain my purpose.
By researches I have found that, contrary to what generally is assumed, not so
much the alcohol as the readily fermentable sugar (such as maltose, grape sugar,
cane sugar, and the like) when added in a larger percentage acts as a hindrance to
fermentation, and for this reason I proceed, when carrying out my invention, in
such a manner that I add to the malt wort, before or after its setting in fermenta-
tion by means of wine yeast, the highly fermentable sugar by degrees, that is to
say, in observing certain intervals, determined by the fermentative activity of the
wine yeast, or that I wait after each addition of sugar until it is converted into
alcohol.
By these means it is easy to produce in a short time a malt wine of from 12 to 18
volume per cent. of alcohol, certainly a point of high importance for the value of
my invention.
In order to avoid misunderstandings I would point out especially that this
addition of sugar interrupted as stated, is not effected for rendering the beverage
sweet and should not be confounded with a simple mixing and mingling, but is
destined particularly for the fermentative decomposition, i.e. for the alcoholic
fermentation, and that therefore I could only arrive at the required degree of
alcohol formation in the malt wine, as it results from the preceding description
by conducting experiments with the wine yeast, which way has hitherto not been
known.
I am aware of course that there is still another means of increasing quickly
alcoholic strength of a maltose solution; for this purpose it is only necessary to add
to the wort commercial spirit.
But I would never make use of such an artifice and any product adulterated in
this way would be commercially valueless, as commercial spirit can scarcely conceal
itself from the attention of the real judge of wines, without mentioning the amyl
alcohol injurious to health contained in said spirit; nor is it possible by mere
addition of spirit to produce the aroma hereinafter more fully described, which is
particular to my malt wine produced by fermentation only.
In order not to interfere with the course of the description 1 have not mentioned
hereinbefore a process in preparing the malt wort which is very important for the
quality of the result of fermentation.
It is known, that in all alcoholic fermentations, unless pure yeast and sterilised
fermentative liquids be employed simultaneously, injurious by-fermentations pro-
duced by bacterias can never be entirely avoided without special precautionary
measures.
My labours have taught me, that even in malt worts rich in sugar and after
having attained already a considerable alcoholic strength the application of a suit-
able preservative means against that inconvenience is necessary as well as of
estimable influence on the rapidity of the fermentation and the good quality of the

page_text: product of fermentation. Under the above stated circumstances characterizing my
process, a fermentation preceding the alcoholic fermentation introduced in the
malt mash or malt wort at 50° C. by lactic acid ferment, has given good results in
this respect.
In addition to the advantageous action of the lactic acid on the wine yeast the
said acid acts favorably also on the development of the flavour.
similar results in using organic acids such as citric or tartaric acids.
I attained
The wort fermented and prepared according to the preceding explanations does
possess in this stage already a certain vinous character particularly with respect to
the flavor, but its taste still fully indicates its origin from malt, that is to say, it still
has a perceptible aroma of malt. According to the purpose aimed at there is still
the problem to be solved to remove the malt aroma, or to reduce the same
chemically in such a manner, that the nutty flavour well known to the judge of
wines and characteristic of the fine wines of select choice or of wines of the south
and of lique wines is given to the malt wine. In speaking here of a chemical
reaction I must confess that I cannot represent this chemical process by a chemical
formula although undoubtedly it is such a process, for our knowledge of the
chemical nature of the aroma of alcoholic beverages is still very imperfect, as has
been owned lately by the eminent chemists Fresenius and Sell; I may therefore in
this case consider the senses of smell and taste as being more sensible agents than
those of the chemist. But in general a correct explanation of the chemical pro-
cess is of less importance than a full and clear description of the process itself and
of the product obtainable by this process.
The malt aroma of the malt wine is destroyed by the action of oxygen or ozone,
that is, it is reduced to another compound which is identical with the principle pro-
ducing the aroma and nutty flavour of the wines of the south; but the reduction of
the malt aroma to the latter principle takes places not directly but indirectly in
forming an intermediate product. As first product of oxidation of the malt aroma
a body is formed in the malt wine which gives the latter a characteristic flavor of
almonds and only by the further action of oxygen the flavor of almonds is con-
verted into the desired bread-or nutty flavor. It is evident from these explana-
tions that the chemical process of the formation of aroma in the malt wine has
nothing in common with the so called "aging" of spirits or liquors, because in the
first place the malt bodies are wanting in the said liquors and on the other hand it
is generally acknowledged that the aging of the said spirits or liquors is caused by
the formation of an ester. The origin of the oxygen or the mode of its application
is of no importance for the formation of the aroma in the malt wine; I have found
for instance that by employing ozone and by adding peroxide of hydrogen to the
fermented malt beverage the aroma in question can be produced, though in this
case it is not rounded off in the same degree as in the process which I prefer and
according to which I really work on a large scale.
Usually I do not make use of any chemical substances, but I submit the fer-
mented malt wine to a storage at a temperature not below 50° C., and in admitting
freely the oxygen of the air. I would remark in particular that at this tempera-
ture and simultaneous oxidation by the air I not only attain a quicker maturity of
the aroma, but I avoid also, contrary to the usual storage, any after or by-
fermentation injurious to flavor; this fact is of course of the most favorable
influence on the quality of my malt wine and makes the latter a beverage possessing
like qualities as pure wines of the south and being agreeable and advantageous not
only to sick and recovering persons but also to connoisseurs of wines.
For aromatising the malt wine in admitting air freely, I preferably employ, for
storing the beverage metal barrels the interior of which is rendered capable, by
suitable means, of resisting the action of acids although vessels of wood or of any
other material may also be used.
Owing to the high degree of temperature to be maintained the high alcoholic
strength of the malt wine would of course very soon be lost by evaporation on
account of the store-vats being open for admitting air, unless peculiar precautionary

page_text: measures be taken. For this purpose
apply to the openings of the store-vats
funnel-shaped or otherwise shaped condensers capable of being cooled, in this manner
readily volatile ether compounds and alcohol escape into these condensers, but these
vapors are condensed upon the walls of the condensers and flow back again into the
store-vats. The vapors enter by this means repeatedly and lastingly in contact
with the air communicating with the atmosphere above the liquid and absorb a
part of the oxygen of the air and convey it into the malt wine. In this manner I
attain in the short space of time of from 8 to 10 weeks a perfectly mature, clear
and fiery malt wine having the desired aroma, the cheap manufacture and excellent
qualities of which assure to this beverage a large sale in all classes.
Having now particularly described and ascertained the nature of this invention
and in what manner the same is to be performed, I claim,
1. The herein described process of aromatising malt wine consisting in storing
the same at a temperature not below 50° C., while admitting thereto ozone or
atmospheric oxygen or oxygen obtained by chemical or physical means in particular
from peroxide of hydrogen, substantially as hereinbefore described.
2. In the storing of malt wine referred to in the first claim the application of any
suitable condensers for the purpose of condensing the volatile products of the malt
wine in combination with or without admission of free oxygen or ozone, or of
oxygen or ozone developed in the malt wine, substantially as hereinbefore
described.
3. The process of manufacturing malt wine characterised by setting in fermen-
tation with wine yeast a malt wort or a maltose-containing liquid and by adding by
degrees one or more descriptions of sugar which is readily fermented by wine yeast
for the purpose of producing a high alcoholic strength, substantially as hereinbefore
described.
4. The herein described process of aromatising malt wine referred to in the third
claim consisting in storing the same at a temperature not below 50° C. in admitting
ozone or atmospheric oxygen or oxygen obtained by chemical or physical means in
particular from peroxide of hydrogen, substantially as hereinbefore described.
5. In the storing of malt wine referred to in the third claim, the application of
any suitable condensers for the purpose of condensing the volatile products of the
malt wine in combination with or without admission of free oxygen or ozone or of
oxygen or ozone developed in the malt wine, substantially as hereinbefore
described.
6. In carrying out the process referred to in the first and third claims the intro-
duction of a lactic acid fermentation into the malt mash or in the malt wort
manufactured therefrom or in maltose-containing liquids for the purpose of pre-
venting by-fermentations during the alcoholic fermentation and of improving the
flavor, substantially as hereinbefore described.
Dated this 15th day of May 1891.
ABEL & IMRAY,
Agents for the Applicant.