Improvements in the Manufacture of Malt Liquor.
Year: 1892

page_text: Date of Application, 10th Nov., 1892-Accepted, 31st Dec., 1892
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Malt Liquor.
We ADOLF KERSCHBAUM, of Budweis, Bohemia in the Empire of Austria,
Brewery Manager, and FRANZ JOSEF ZWICK, BOHNSLAV STRASSNICKY and
RUDOLF SCHMEIDEL all of 29 Nussdorferstrasse Vienna in the Empire of
Austria Gentlemen 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:-
This invention relates to improvements in the production of malt liquor or malt
wine from unhopped malt worts and consists chiefly in a novel method of producing
the unhopped wort and in improvements in the process of fermenting the said wort
as hereinafter described.
The improvement in the mashing process has for its principal object the
production of a wort rich in maltose and dextrose and poor in dextrine in order
to obviate the necessity for subsequently adding dextrose or saccharose to the
product.
Malt contains two ferments namely one known as diastase and possessing the
property of splitting up pasty starch (or starch in the condition in which it is found.
in malt) into maltose and dextrine the other ferment is termed "glycase" and
possesses the property of converting maltose and dextrine into dextrose apparently,
also possessing the property of splitting up starch into dextrose and dextrine.
Consequently when glycase is present in the malt dextrose is formed in the
mashing process in addition to maltose and dextrine. Glycase is not present in an
active form in all kinds of malt and it has not heretofore been possible to ascertain,
how a malt of this description is to be produced with certainty but by analysing the
wort we can ascertain the presence of dextrose in the wort and in this case may,
conclude that glycase was present in the malt.
In order to obtain a wort rich in maltose and dextrose and poor in dextrine
according to our invention the saccharification is performed at a temperature at
which the formation of dextrose resulting from the presence in the malt of the
ferment known as glycase takes place with the greatest advantage. Whilst a
saccharification at high temperature (about seventy degrees centigrade) leads to
the formation of maltose the dextrose is more advantageously obtained at lower
temperatures of saccharification (from about fifty to fifty seven degrees centigrade)
and this principle forms the basis of the new mashing process in which barley malt
or malt containing glycase is employed either alone or in combination with raw
grain. A quantity of malt or malt and grain sufficient to obtain 10 grade wort is
taken for the mashing and half the quantity is run off to be treated in the heater
for a second brewing. It is soaked in a cold condition and after half an hour it is
heated during the ensuing half hour with continual stirring or mashing to 50 degrees
centigrade the mashing and refining vessel being provided with a steam jacket for
this purpose.
At a temperature of about 50 degrees centigrade the saccharification is carried
nearly to the conclusion (red reaction with iodine) and may be completed at this
temperature but it is preferable to gradually raise the temperature to 70 degrees.
centigrade at which point the saccharification is perfectly completed and after
settling the wort is directly clarified without boiling. The perfectly clear liquid or,
wort running off is then concentrated in a vacuum apparatus to the desired degree
of concentration (or about 20 degrees Balling).
The treatment in the vacuum apparatus serves chiefly for the following purposes
namely―
(1). To impart to the beverage a fine and pure flavour and ensure the pale

page_text: (2). To reduce the cost of production as low as possible.
The temperature of the prepared word is lowered to 15 degrees centigrade whilst
sterilized air is blown through it after which it is conducted into a closed fermenting
vessel provided with an aerating arrangement. Fermentation is excited in this
vessel by the addition of the corresponding quantity of pure wine yeast together
with about 10 per cent. by volume of a fermenting vinous must (grape must).
At the same time commences the introduction of air deprived of germs in order
to maintain the fermentation being continued at first for from two or four hours and
on the second and third days for four hours each day; after five days the principal
fermentation (for which a temperature of from about 15 to 20 degrees centigrade
must be maintained) is completed.
At the conclusion of the principal fermentation the fermented liquid is put into
clearing vessels in the store cellar in which it remains until the clarification takes
place whereupon it is drawn off from the froth or yeast and placed in storage
vessels. After from about six to eight weeks the malt wine produced or manu-
factured in the manner herein before described is ripe and may be employed either
directly as a beverage or may be used in the manufacture of sparkling wines or of
fine spirit or cognac or vinegar. It does not become deteriorated by keeping and
is well adapted for exportation.
The manufacturing process hereinbefore described presents the following
advantages namely.
1. The beverage obtained is of an agreeably acid vinous taste presenting a
golden yellow colour and contains from about 6 to 10 per cent. by weight of alcohol
according to the degree of concentration of the wort employed and also contains a
residual percentage of extract corresponding to that of a middle class beer.
2. The beverage obtained as hereinbefore described is well adapted for general
or popular consumption and all the bye products of the manufacture are capable of
being advantageously utilized. These bye-products are of remarkable purity and
consist of wash suitable for use in the manufacture of spirit and malt refuse suitable
for cattle food.
3. The cost of manufacturing this beverage which combines the advantages of
wine with those of ale is not greater than that of producing an ale of corresponding
strength.
We are aware that wort has been evaporated in a vacuum apparatus and that the
blowing in or injection of air has been employed in the manufacture of wort yeast
and we do not claim these operations per se.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed we declare that what we
claim is -
1. In the manufacture of malt wine or liquor from unhopped malt wort the
process for the production of a wort rich in maltose and dextrose but poor in
dextrine (containing about 70 per cent. maltose 20 per cent. of dextrose and
10 per cent. of dextrine) from malt containing glycose (the said malt being employed
either alone or in combination with unmalted or raw grain) by heating the mash to
from about 50 to 57 degrees centigrade and carrying on the saccharification either.
entirely at this temperature or by raising the same to about 70 degrees centigrade
at the conclusion substantially as herein before described.
2. In the manufacture of malt wine or liquor as hereinbefore described and
claimed the employment of a grape or vinous must in the fermenting process sub-
stantially as herein before described.
Dated this 10th day of November 1892.
J. H. JOHNSON & Co.,
Agents.