An Improvement in the Treatment of Wines of the Port and Claret Class.
Year: 1887

page_text: Date of Application, 12th Jan., 1887
Complete Left, 23rd Sept., 1887
Complete Accepted, 25th Oct., 1887
PROVISIONAL SPECIFICATION.
An Improvement in the Treatment of Wines of the Port and Claret
Class.
I EDWARD BEANES of Moatlands Paddock Wood in the County of Kent Gentleman
do hereby declare the nature of this Invention to be as follows:-
The object of my Invention is to so treat Wines of the port and claret class as to
render them better fitted for consumption by delicate persons than they are without
such treatment. I have discovered that the presence of tannic Acid in the wine is the
cause of the wines not being suitable for consumption by delicate persons. 1 treat
the wines according to my Invention with a material by which the tannic Acid is
removed. This may be effected by putting into the wine to be treated a strong solution
of gelatine with which the tannic Acid will combine and be precipitated. The wine
purified from tannic Acid can then be drawn off and a fresh quantity be treated.
do not limit myself necessarily to the use of gelatine for the purposes as the Tannic
Acid may be removed by other matter which will attain the desired end.
I
Letod
Day of
ORTry XxXXY
1 EDWARD BEANES of Moatlands Paddock Wood in the County of Kent Gentleman
do hereby declare the nature of this Invention to be as follows:-
The object of my Invention is to so treat Wines of the port and claret class as to
render them better fitted for consumption by delicate persons than they are without
such treatment. I have discovered that the presence of tannic Acid in the wine is the
cause of the wines not being suitable for consumption by delicate persons.
1 treat
the wines according to my Invention with a material by which the tannic Acid is
removed. This may be effected by putting into the wine to be treated a strong solution
of gelatine with which the tannic Acid will combine and be precipitated. The wine
purified from tannic Acid can then be drawn off and a fresh quantity be treated. I
do not limit myself necessarily to the use of gelatine for the purposes as the Tannic
Acid may be removed by other matter which will attain the desired end.
J. H. JOHNSON & Co.,
47, Lincoln's Inn Fields, London,
Agents for the said Edward Beanes.

page_text: COMPLETE SPECIFICATION.
An Improvement in the Treatment of Wines of the Port and Claret
Class.
I EDWARD BEANES of Moatlands Paddock Wood in the County of Kent Gentleman
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:-
The object of my Invention is to so treat wines of the Port and Claret class as to
render them better fitted for consumption by delicate persons than they are without
such treatment I have discovered that the presence of tannic Acid in the Wine is
the cause of the Wines not being suitable for consumption by delicate persons-I
treat the wines according to my Invention with a material by which the tannic Acid is
removed or in great part removed or removed to any required amount.
This may be effected by putting into the Wine to be treated and well mixing up
with it a strong solution of gelatine with which the tannic acid will combine and be
precipitated.
I am aware that in fining Wines of the Port and Claret class; dilute solutions of
gelatine have been employed for the purpose of such fining but the solutions so used
for that purpose have been of a strength of from one to two parts of gelatine to two
hundred parts of water or thereabouts, that is, solutions have been used of a strength
of from one half of one to one per cent. or thereabouts, but such dilute solutions are
not suited to the purpose of my Invention because such a large quantity of finings
would be required as would so dilute the Wine as to make its use practically impossible-
The solution of Gelatine, I use for the purpose of my Invention, is a strong solution,
usually of one part gelatine to four parts of water, or a twenty per cent. solution, so
that but a small quantity of the solution added to the Wine to be treated will effect the
purpose of my Invention without injuriously diluting the Wine.
I may carry out my Invention in any suitable receptacle for containing the Wine,
such as the cask in which the Wine is imported, for example. Into this, I introduce
the aforesaid strong solution of gelatine and I stir it up with the wine, and then I
allow it to stand, generally about fourteen days, and then the wine will be ready for
bottling. Generally, in about three hours, the gelatine will be found to have precipi-
tated and taken down with it most of the tannic acid from the Wine, but about
fourteen days are generally required for the precipitation of the finer particles. The
Wine may then be drawn off for bottling in the usual way, the sediment occupying a
comparatively small space on account of its density. The quantity of the aforesaid
strong solution of gelatine used varies very much according to the composition of the
Wine and the amount of tannic acid which it is desired to remove. With Ports, I
find that I can use proportions to the Wine treated of, from one quarter of one per cent.
to two per cent. of a solution of gelatine of a strength as already mentioned of twenty
per cent. or thereabouts, whilst with Clarets, I can use from one quarter of one per cent
to one per cent. with good results. I do not however limit myself to those proportions

page_text: nor do I limit myself necessarily to the use of gelatine as the tannic acid may be
removed in a similar manner by other well known chemical substances which will
answer the purpose, but I prefer the gelatine, as mentioned, because of its simplicity
and well known innocuous properties.
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 :
First. The treatment of Wines of the Port and Claret class for removing tannic
acid therefrom, substantially as hereinbefore described.
Second. The treatment of Wines of the Port and Claret class with the heroinbefore
mentioned strong solution of Gelatine so as to precipitate the tannic acid or a portion
of the tannic acid therefrom, substantially as hereinbefore described.
Dated this ɔɔnd dow of Santamban 1987
EDWD. BEANES.