AN IMPROVED PROCESS FOR THE PRODUCTION AND COLLECTION OF FERTILE YEAST FROM THE SACCHARINE JUICES OF GRAIN, MOLASSES AND BEETROOT
Year: 1882

page_text: LETTERS PATENT to Alexander Melville Clark of the firm of A M and W
Clark of 53, Chancery Lane, in the County of Middlesex, Patent Agents. for an
Invention of AN IMPROVED PROCESS FOR THE PRODUCTION AND COLLECTION
OF FERTILE YEAST FROM THE SACCHARINE JUICES OF GRAIN, MOLASSES AND
BEETROOT Communicated to him from abroad by Gustave Claudon and
Charles Vigreux, both of Paris, France
PROVISIONAL SPECIFICATION left by the said Alexander Melville Clark
at the Office of the Commissioners of Patents on the 13th October 1882.
ALEXANDER MELVILLE CLARK of the firm of A. M. and W. Clark of 53 Chancery
Lane in the County of Middlesex, Patent Agents, "AN IMPROVED PROCESS FOR
THE PRODUCTION AND COLLECTION OF FERTILE YEAST FROM THE BACCHARINE
JUICES OF GRAIN, MOLASSES AND BEET-ROOT" [Communicated to him from abroad
by Gustave Claudon and Charles Vigreux, both of Paris, France]
This Invention relates to an improved process for the production and collection
of fertile yeast in distilleries from the saccharine juices of grain, molasses, and
beetroot. It is known that the fermentation of wort of grain saccharified under
pressure by means of acids, will not furnish a fertile yeast capable of being collected
and utilised if such fermentation be performed with turbid wort. This is the fact
even if fermentation takes place at a low temperature (15° to 20° C.). On the other
hand it is also known that worts of molasses in which fermentation is set up, do
not produce a fertile yeast capable of being collected and utilised. The result is
the same in this case also if the fermentation takes place at a low temperature
(15° to 20° C.) instead of at the temperature ordinarily employed (25° to 30° C.)
In most distilleries of molasses there is added to the wort the juice of grain,
mostly that of maize, saccharified by means of acids in proportion equivalent to
half the total weight of the yeast of beer which would be necessary to determine
the complete alcoholic fermentation of such worts. This addition is chiefly intended

page_text: to lessen the ill effects of the alteration to which brewers yeast, as bought, is
subject, and to furnish a pure yeast to said wort fed from the elements of the
grain. Moreover it is known that the yeast thus furnished by the grain falls to
the bottom of the vat, and that by producing the fermentation at the usual
temperature (25° to 30° C) no fertile yeast can be collected.
This Invention consists in a process of producing from mixed worts of grain and
molasses, a fertile yeast which is as active as the best beer yeast and is capable of
being collected during the fermentation, for sale or for use for producing
fermentation (at the ordinary temperature of 25° to 30° C) of other similar worts.
To attain this result I proceed as follows:-
1. I prepare a wort from molasses to which I add juice of grain (saccharified by
means of acids) in the ordinary proportions above specified. This is the ordinary
mixed wort of distilleries in which grain mixed with molasses is employed. This
mixed wort is of the ordinary density and acidity.
2nd. I commence the preparation of the fermenting vat in the ordinary way by
diluting a quantity of yeast generally used in such distilleries in a portion of this
mixed wort. This mixture is brought to 25° C to commence with and the vat is
then gradually filled up with the rest of the mixed wort.
3rd. When the fermentation has become fully active, say about two hours before
the vat is completely filled, the temperature of the wort is brought down gradually
to 18° C by causing a current of cold water to circulate through a refrigerator
within the vat, this refrigeration of the wort being effected concurrently with the
filling up of the vat.
The
4th. This temperature of about 18° C is maintained constant until the whole crop
of fertile yeast produced during this fourth period has been collected.
collection of the yeast is commenced at about the middle of the total duration of
the fermentation. The crop of yeast may be collected by skimming and placed to
drain upon loose frames clothed with cloth and placed above the vat.
5th. The yeast having been collected, the fermentation may be allowed to
terminate by arresting the circulation of cold water, but it is advantageous to
stimulate the fermentation in order to reduce its total duration, and to this end
I afterwards substitute a current of hot water or steam for the cold water in the
worm, so as to gradually raise the temperature of the wort to 26° or 27° C.
6th. The fermentation is then completed under the ordinary conditions obtaining
in distilleries.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Alexander Melville Clark in the Great Seal Patent Office on the
13th April 1883.
ALEXANDER MELVILLE CLARK of the Firm of A, M, and W, Clark of 53
Chancery Lane in the County of Middlesex Patent Agents AN IMPROVED
PROCESS FOR THE PRODUCTION AND COLLECTION OF FERTILE YEAST FROM THE
SACCHARINE JUICES OF GRAIN, MOLASSES AND BEETROOT a communication to
me from abroad by Gustave Claudon and Charles Vigreux, both of Paris, France
This Invention relates to an improved process for the production and collection
of fertile yeast in distilleries from the saccharine juices of grain, molasses, and
beetroot. It is known that the fermentation of wort of grain saccharified under
pressure by means of acids, will not furnish a fertile yeast capable of being collected
and utilised if such fermentation be performed with turbid wort. This is the fact
even if fermentation takes place at a low temperature (15° to 20° C.) On the
other hand it is also known that worts of molasses in which fermentation is set up,
do not produce a fertile yeast capable of being collected and utilised. The result is
the same in this case also if the fermentation takes place at a low temperature
(15° to 20° C.) instead of at the temperature ordinarily employed (25° to 30° C.).
In most distilleries of molasses there is added to the wort the juice of grain,
mostly that of maize, saccharified by means of acids in proportion equivalent to
half the total weight of the yeast of beer which would be necessary to determine
the complete alcoholic ferimentation of such worts. This addition is chiefly
intended to lessen the ill effects of the alteration to which brewers yeast, as bought,
is subject, and to furnish a pure yeast to said wort fed from the elements of the
grain. Moreover it is known that the yeast thus furnished by the grain falls to
the bottom of the vat, and that by producing the fermentation at the usual
temperature (25° to 30° C.) no fertile yeast can be collected.
This Invention consists in a process of producing from mixed worts of grain and
molasses, a fertile yeast which is as active as the best beer yeast and is capable of
being collected during the fermentation, for sale or for use for producing fermen-
tation (at the ordinary temperature of 25° to 30° C.) of other similar worts. To
attain this result I proceed as follows:-
1. I prepare a wort from molasses to which I add juice of grain (saccharified by
means of acids) in the ordinary proportions above specified. This is the ordinary
mixed wort of distilleries in which grain mixed with molasses is employed. This
mixed wort is of the ordinary density and acidity.
2nd. I commence the preparation of the fermenting vat in the ordinary way by
diluting a quantity of yeast generally used in such distilleries in a portion of this
mixed wort. This mixture is brought to 25° C. to commence with and the vat is
then gradually filled up with the rest of the mixed wort.
3rd When the fermentation has become fully active, say about two hours before
the vat is completely filled, the temperature of the wort is brought down gradually
to 18° C. by causing a current of cold water to circulate through a refrigerator
within the vat, this refrigeration of the wort being effected concurrently with the
filling up of the vat.
4th. This temperature of about 18° C is maintained constant until the whole crop
of fertile yeast produced during this fourth period has been collected. The collection
of the yeast is commenced at about the middle of the total duration of the fermen-
tation. The crop of yeast may be collected by skimming and placed to drain upon
loose frames clothed with cloth and placed above the vat.

page_text: 5th. The yeast having been collected, the fermentation may be allowed to
terminate by arresting the circulation of cold water, but it is advantageous to
stimulate the fermentation in order to reduce its total duration, and to this end I
afterwards substitute a current of hot water or steam for the cold water in the
worm so as to gradually raise the temperature of the wort to 26° or 27° C.
6th. The fermentation is then completed under the ordinary conditions obtaining
in distilleries.
In order to ascertain precisely the best practical working conditions, experiments
have been made upon about 190,000 kilogrammes (187 tons) of molasses, to which
were added about 13,500 kilos (13 tons, 5 cwt) of maize saccharified by acid, the
proportions of acid and grain, and the density of the wort, and the temperature
maintained during the formation of the yeast, being varied. Thus quantities of 94
hectolitres (2068 gallons) and 330 hectolitres (7260 gallons) of wort respectively
were operated on at one time.
From these experiments the following conclusions have been deduced:―
1. As regards the quantity of yeast obtained per 1000 kilos of molasses in
fermentation, the best proportions for the maize and molasses is to mix the juice of
150 kilos (330 lbs) of maize saccharified by means of acid with 2150 kilos (4730 lbs)
of molasses. If the proportion of grain be increased without reducing the tem-
perature of the fermentation the quantity of fertile yeast produced becomes reduced
to about two-thirds. If on the other hand the proportion of grain be diminished
without changing the temperature of fermentation, the yield of yeast remains about
the same, but the time required for its production and consequently the duration of
the fermentation is notably increased.
2nd. An initial acidity of three-thousandths would appear to be most suitable as
well for the production of yeast as for reducing to a minimum the formation of
organic acids to the detriment of the yield in alcohol; this initial acidity therefore
corresponds to the maximum production of alcohol.
3rd. The initial density should be about 7.50 Beaumé, but it is more disadvan-
tageous, both as regards the production of yeast and the yield in alcohol, to exceed
than to fall below this density.
4th. Other things being the same, in order to obtain a fertile yeast in abundance
and of good quality, without prolonging too much the duration of the fermentation,
it is necessary that the temperature of the worts should be maintained between 17°
and 19° C. and as near 18° as possible until the yeast has been collected.
5th. Other things being the same, the yield in fertile yeast per 1000 kilos of
molasses, is higher in a vat of 94 hectolitres of wort than in one of 330 hectolitres.
Thus while vats of 330 hectolitres have produced an average of 26.50 kilos of
pressed yeast at 40 per cent of water per 1000 kilos of molasses, vats of
94 hectolitres have produced an average of 35.30 kilos, or 33 per cent more.
6. All other conditions remaining the same, the quantity of fertile yeast
obtained varies with the nature of the molasses, that is to say, with the abundance
of the matters it holds in suspension, the purest molasses giving in this respect
the best results. Thus the old bottoms of the vats or troughs are unfit to be
used for the production of yeast
7th. The total duration of the fermentation from the commencement of the
forination of the vat averages from 97 to 98 hours.
QUALITY AND APPLICATIONS OF THE YEAST OBTAINED BY THIS IMPROVED
PROCESS.
1. Examined under a microscope, this yeast presents all the appearance of fresh
brewers yeast, being composed almost entirely of ovoid translucid cells without
L ሶለላ
inting oun than

page_text: 3rd. With an equal quantity of water, this yeast has the same strength as good
freshly gathered brewers yeast.
4th. It may be used instead of brewers yeast to form a vat prepared for the
production of fertile yeast. This process therefore renders continuous fermentation
possible but owing to the law which governs the reproduction of all species, the
ferment would become degenerated, and it is therefore preferable to employ brewers
yeast to prepare the vat in which the fertile yeast is to be produced.
5th. The yeast may be employed in all cases and in place of brewers yeast for the
fermentation of the juices of molasses alone, of grain alone, or of Beet inolasses and
grain. It may also be employed in bread making.
To sum up This improved process for the manufacture of fertile yeast is based
on the following principles-let. The addition to worts of molasses of a suitable
proportion of the juice of grain saccharified by acid, places said juices in the
condition of clear worts. 2nd. This addition completes the elements of the molasses,
as regards the production of fertile yeast. 3rd. These two conditions being fulfilled,
the refrigeration of the worts and their maintenance at a temperature approaching
18° C completes them; and the combination of these three conditions places the
mixed worts in the best conditions for the production of an abundance of fertile
yeast of excellent quality. 4th. In order not to unnecessarily prolong the fer-
mentation after the collection of the yeast, the worts are reheated to bring them
up to a temperature of 26° or 27° C. the ordinary temperature of distillers worts.
Having described the nature of the said Invention and the manner of performing
the same, I declare that what I claim as the Invention to be protected by the
hereinbefore in part recited Letters Patent is.
1st. The herein described process for the production and collection of fertile yeast
in distilleries from mixed worts of molasses and grain, substantially as specified.
2nd. In the herein described process for the production and collection of fertile
yeast from mixed worts in distilleries, the reheating of the wort after the collection
of the yeast, as and for the purpose specified.
3rd. In the herein described process, the refrigeration combined with the
subsequent rebeating of beetroot worts with the view to obtain a fertile yeast
capable of being collected and used, substantially as specified.
In Witness whereof I the said Alexander Melville Clark have hereunto set
my hand and seal this thirteenth day of April, A.D. 1883.