A NEW OR IMPROVED PROCESS FOR MANUFACTURING FRUIT FLAVOURED ALCOHOLIC BEVERAGES.
Year: 1882

page_text: LETTERS PATENT to Henri Adrien Bonneville, of the British and Foreign
.
Patent Offices, 8, Rue de la Chaussée d'Antin, Paris, France, and 90 Cannon
Street in the city of London, Patent Agent, for an invention of A NEW
OR IMPROVED PROCESS FOR MANUFACTURING FRUIT FLAVOURED ALCOHOLIC
BEVERAGES. A communication from Denise Cornilliac, wife of Adrien Ralu,
of Rue Condorcet, Paris, France.
PROVISIONAL SPECIFICATION left by the said Henri Adrien Bonneville at
the Office of the Commissioners of Patents on the 17th March 1882.
HENRI ADRIEN BONNEVILLE, of the British and Foreign Patent Offices, 8, Rue
de la Chaussée d'Antin, Paris, France, and 90 Cannon Street, in the city of
London, Patent Agent, A NEW OR IMPROVED PROCESS FOR MANUFACTURING FRUIT
FLAVOURED ALCOHOLIC BEVERAGES, A communication by Denise Cornilliac, wife
of Adrien Ralu, of Rue Condorcet, Paris, France.
The invention relates to the manufacture of alcoholic beverages containing the
pure aroma of any kind of fruit in a concentrated aërated form, thus producing
a refreshing beverage capable of being preserved for any length of time, and which
will rival the best Champagne, the same being impossible by vinous fermentation,
and the improved process for manufacting the same is:
After depriving the fruit of any superfluous moisture, it is crushed and put to
macerate for about a fortnight in spirit of wine reduced to 50 degrees strength.
For this purpose, casks holding about 250 litres are used with openings
sufficiently large to introduce the fruit. Into these casks, 120 to 130 litres of
alcohol is poured, and the empty space is filled up with the fruits to be treated.
Very juicy fruits, such as Pine-apples, Oranges, or Cashew fruit, are reduced to
a pulp and passed through a sieve and the juice thus obtained is mixed with two
thirds its quantity of alcohol of 45 degrees strength; Orange juice however is
mixed with half its quantity of alcohol in consequence of the large quantity of
matter to be precipitated.

page_text: The remains are then allowed to macerate separately with a quarter of their
peels for about a week in alcohol of about 30 degrees strength so as to extract all
the aroma; the two extracts are then mixed in the proportion of 4 parts of the
first to one of the second.
In about a fortnight all the nature will be extracted, the liquid is then passed
through a woollen sieve and the alcohol is reduced gradually from 25 degrees
which is the usual strength, to 10 or 12 degrees by adding White Wine.
The pulps and peels may also be macerated directly in White Wine the alcoholic
strength of which is increased to 20 degrees, in which case the mixture may be
made in the proportion of 2 parts of extract of juice to one of extract of pulp and
peel.
The vinous liquid is then strained, and being about 8 or 12 degrees in strength,
is put into casks; in case it is too acid, 20 to 25 kilos of sugar is added, but if not,
it is well clarified and left to settle. In about ten days it will be limpid, it is then
nerated by means of an apparatus used in the manufacture of aërated waters but
the recipient and tubes of which have been previously silvered.
Instead of Alcohol, White Brandy of 45 degrees strength may be used provided
it has no special flavor.
The peel or skin is removed before maceration from those fruits whose covering
not only contains no aroma but would be detrimental.
Fruits containing pippins or kernels are cut through the middle so that such
seeds may be got rid of before crushing.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Henri Adrien Bonneville in the Great Seal Patent Office on
the 9th September 1882.
HENRI ADRIEN BONNEVILLE of the British and Foreign Patent Offices, 8 Rue
de la Chaussée d'Antin, Paris, France, and 90 Cannon Street, in the city of
London, Patent Agent, A NEW OR IMPROVED PROCESS FOR MANUFACTURING FRUIT
FLAVORED ALCOHOLIC BEVERAGES a communication by Denise Cornilliac, wife
of Adrien Ralu, of Rue Condorcet, Paris France,
The invention relates to the manufacture of alcoholic beverages containing the
pure aroma of any kind of fruit in a concentrated aërated form, thus producing a
refreshing beverage capable of being preserved for any length of time, and which
will rival the best Champagne, the same being impossible by vinous fermentation,
and the said improved process is as follows:
After depriving the fruit of any superfluous moisture, it is crushed and put to
macerate for about a fortnight in spirit of wine reduced to 50 degrees strength.
For this purpose, casks holding about 50 gallons are used with openings
sufficiently large to introduce the fruit. Into these casks 120 to 130 litres of
alcohol is poured, and the empty space is filled up with the fruits to be treated.
Very juicy fruits such as Pine apples, Oranges, or Cashew fruit are reduced to
a pulp and passed through a sieve, and the juice thus obtained is mixed with two
thirds its quantity of alcohol of 45 degrees strength, but the Orange juice is
mixed with half its quantity of alcohol in consequence of the large quantity of
matter to be precipitated.
The remains are then allowed to macerate separately with a quarter of their
peels, for about a week, in alcohol of about 30 degres strength, so as to extract all
the aroma, the two extracts are then mixed in the proportion of 4 parts of the first
to one of the second.
In about a fortnight, all the nature will be extracted, the liquid is then passed
through a woollen sieve, and the alcohol is reduced gradually from 25 degrees
which is the usual strength, to 10 or 12 degrees by adding White wine.
The pulps and peels may also be macerated directly in White wine, the alcoholic
strength of which is increased to 20 degrees, in which case, the mixture may be
made in the proportion of 2 parts of extract of juice to one of extract of pulp
and peel.
The vinous liquid is then strained, and being about 8 or 12 degrees in strength,
is put into casks; in case it is too acid, 20 to 25 kilos of sugar is added, but if not,
it is well clarified and left to settle. In about ten days it will be limpid, it is
then aërated by means of an apparatus used in the manufacture of aërated waters,
but the recipient and tubes of which have been previously silvered.
Instead of Alcohol, White Brandy of 45 degrees strength may be used, provided
it has no special flavor.
The peel or skin is removed before maceration from those fruits whose covering
not only contains no aroma, but would be detrimental.
Fruits containing pippins or kernels are cut through the middle so that such
seeds may be got rid of before crushing.
Having described the said invention and the manner in which the same may be
performed, I claim and desire to secure by the said Royal Letters Patent, a new
or improved process for manufacturing fruit flavored alcoholic beverages which

page_text: consists in crushing fruits and macerating or infusing them in spirits of wine,
in decanting or filtering the liquid, and afterwards gasifying it substantially as
above described.
In witness whereof, I, the said Henri Adrien Bonneville, have hereunto set my
in the year of our Lord One
hand and seal, this
day of
thousand eight hundred and eighty two.