Improved Method of and Apparatus for Obtaining an Accelerated Fermentation and Producing Sparkling Drinks.
Year: 1890

page_text: Date of Application, 14th Jan., 1890
Complete Specification Left, 27th Aug., 1890-Accepted, 25th Oct., 1890
PROVISIONAL SPECIFICATION.
Improved Method of and Apparatus for Obtaining an Accelerated
Fermentation and Producing Sparkling Drinks.
A communication to me from abroad by Doctor FLORIAN HOFMEISTER, of München,
in the Empire of Germany.
I, EDMUND EDWARDS, of the firm of Edwards and Co., Patent Agents and
Engineers, of 35, Southampton Buildings, Chancery Lane, in the County of Middlesex,
do hereby declare the nature of this invention to be as follows :-
:-
This invention relates to an improved method of and apparatus for obtaining an
accelerated fermentation and producing sparkling drinks.
In the vessels hitherto employed to carry out the process of fermentation, the
ferment rests as a mass on the bottom of the vessel, and, accordingly, offers but a
comparatively small surface to the action of the fluid; in consequence, the decom-
position, keeping pace with the alimentation and increase of the ferment, proceeds
but slowly within the bulk of the liquid and the free development of the ferment is a
great deal slower, than would be the case, if the aliment or fluid to be decomposed
had ready access to all the cells of the ferment, and if the free development of the
cells were not retarded by their accumulation.
The object of the present invention, accordingly, is to obtain an improved method
and improved mechanical means for obtaining a considerable acceleration in the
process of spirituous fermentation; this improved method is based upon methods of
providing for the ferment supporting surfaces of considerable extent, such surfaces
being larger or smaller according to and in proportion with the bulk of saccharine
matter to be decomposed. Such supporting surfaces may be horizontally, spirally, or
otherwise arranged, and the whole of the ferment employed in the operation is dis-
tributed upon the said surfaces. It will be easily understood, that by this increase of
surface and ready access of the fluid to the ferment, considerable assistance is given
to the increase, alimentation and development of the ferment, and that the acceleration
obtained in the process will be in direct proportion to the increase of surface.
To provide within the fermenting-tun the desired increase of supporting surface for
the ferment a considerable number of diaphragms or bars, bands, or strips or similar
supporting material, are provided in the said tun, upon which the ferment rests, distri-
buted and which, preferably, consist of a suitable neutral tasteless and scentless fabric
or material, which may be prepared, before use, by boiling, to remove all resinous
and other matter which would impair the taste or smell of the substance to be
treated.
In order that as little as possible of the capacity of the tun may be occupied by the
supporting surfaces arranged within the same. The said diaphragms, bars or sup
porting material are preferably used as thin as practically convenient, and to allow
the carbonic acid to escape, it is preferable to give to the said surfaces an inclined
position, as also to provide perforations in the same.
In one form of the invention a suitable number, say 20 to 50 thin wood discs or
diaphragms are arranged in an inclined position; all the said discs have a central hole
and also several smaller perforations for the carbonic acid to pass through. The
circumference of the said discs is carried by notches in vertical bars which carry the
said discs or diaphragms.
Instead of employing discs of wood, hoops covered with a suitable cloth or fabric
may be employed, or discs of glass, porcelain, pumice stone or other suitable material,
perforated and provided with a central hole.
In another modification, the diaphragmns are formed by hoops or frames to which
cloth or fabric of the best wool, or other rough, fibrous material is secured, the said
cloth or fabric is perforated and each has a central -hole, the circular edge of which
FD7

page_text: is connected to the corresponding edge of the adjacent diaphragm. By this means,
the diaphragms are all secured to each other round the central hole and the upper-
most edge is secured to a cross bar (or cover) of the fermenting tun.
In a third modification, parallel horizontal bars are arranged in the upper part of
the tun, over which bars pieces of perforated cloth or fabric are suspended, the lower
ends of which are held in position by corresponding parallel bars, which latter,
however, may be omitted, to allow the cloth or other fabrics to float.
In a fourth modification a combination is used of four smaller supporting apparatuses
of one or more of the modifications first described. A central space is left for receiving
an ice float.
In another modification of the tun a removeable inside supporting apparatus is used
formed by an upper and lower disc, each disc consisting of a number of reeds
arranged cross-wise and secured to hoops or frames of reed, the said hoops being of
different diameter. Between the upper and the lower disc strips of cloth or fabric are
stretched extending from the outside hoop to the inside hoop and in the intervals
between each pair of cloths similar strips of cloth or fabric are stretched, extending
from the outside hoop to the intermediate hoop. The lower hoop may be weighted
to keep the strips of cloth in proper tension.
The first fermentation of wine, beer, or spirits by the use of the improved apparatus,
is carried on as follows:
The supporting surfaces, arranged in stages, as before described, within the tun,
are first sprinkled with mash of very sweet, old wine, beer, or brandy, and the tun
is then closed and subjected to a current of air from an aspirator or fan and con-
tinuing for 36 hours; then the must of wine, or wort of beer, or mash of brandy, or
generally, the saccharine solutions to be brought to fermentation, are charged into
the tun and fermentation will begin in a short time. The system of supporting
surfaces may also be placed into a tun which already contains a fermenting liquid,
and in such case, ferimentation will go on immediately and its progress will be con-
siderably accelerated and improved.
The treatment of the various kinds of liquid to be brought to ferimentation may in
some degree vary according to the peculiar nature of each material, as hereinafter
particularly described.
(A). To produce sparkling wine, sparkling juice of fruit, sparkling lemonade, soda
water, and the like, the supporting surfaces described, as a whole, are placed into a
closed vessel and charged with wine (or fruit juice with water etc.) containing sugar.
According to the yield of alcohol and to the existing temperature, fermentation will
often produce within from 24 to 28 hours a pressure of 4 to 5 atmospheres.
At an inferior temperature, of 12 to 15° C., 3 to 6 days will be required, after
which the sparkling wine, though charged into the apparatus in a thick state, will be
bright, provided the tun be kept at rest and the wine may then at once be bottled
by drawing it off isobarometrically, if it should not be entirely clear, owing to shaking;
may be passed through a filter. The drawing off may be done by the aid of carbonic
acid in the ordinary well known manner.
it
A strong vertical chamber surrounds the fermenting tun, and is provided in the
centre of its bottom, with a valve or cock to which a pipe leads from the inside of
the fermenting tun (constructed according to one of the modifications above described.
The outer discharge end of the cock is connected by a pipe to the bottling apparatus.
The cover of the said chamber is screwed tightly on with a suitable packing laid
between the contact-surfaces, and the said cover is provided with a man-hole which"
may be opened every 2nd, 3rd, or 4th day, when the beverage prepared has been
drawn off, for the purpose of rinsing the apparatus.
The cover also carries a pressure guage and a valve or cock from which a pipe
passes to the bottling apparatus.
The upper end of the pipe leading into the fermenting tun, is covered by a
strainer to prevent any solid matter in the fluid from entering into the said pipe.
The cover of the tun has a central hole cut into it, to maintain a uniform pressure
inside and outside the said tun.

page_text: (B). For the cellarage of wine, the improved method of obtaining accelerated
fermentation is of the utmost importance, in order to bring the wine to a speedy state
of ripeness.
The must, coming from the press, is filled into casks provided with bungs as
employed in fermenting tuns; the supporting surfaces, as before described, are placed
in the said cask and fermentation will be completed in the course of a few days, the
outside temperature should not exceed 15° C. during the period of fermentation.
The wine may now be drawn off at once and bottled in a nearly bright state, and
by this means an economy of time of several months is obtained which is of particular
value for wine-merchants and for transmission abroad.
(C). For the brewing of beer the modification of the improved apparatus is pre-
ferred, in which four systems of the supporting surfaces, each of a smaller size, are
placed into the fermenting tun, leaving in the centre a free space for receiving an
ice float. The beer coming from the back, is run into the tun at the necessary
temperature, as hitherto employed; the fermentation in the tun will be carried on,
by aid of the improved apparatus, with an acceleration of twenty to forty times, and
the beer may then at once be brought to the storage vats. Breweries of small extent,
which often are in want of good yeast, are put in a position, through this invention,
to prepare the yeast for their own use, by sprinkling the ferment-supporting surfaces
of the apparatus with sweet wort of beer, making a draught of air pass through the
apparatus at an increased temperature, then admitting the wort of beer, whereupon
the fermentation will at once set in, the further progress of which must, as usual, be
controlled by the application of ice.
The apparatus, having been working during a considerable length of time, in course
of which its working effect will constantly improve, ought to be cleaned of the deposits,
whereby the energy of fermentation and the good results obtained will by no means
be impaired.
Where good yeast is at hand, the ferment supporting surfaces of the apparatus are
sprinkled with such yeast, to infect the same, then a current of air is. made to pass
through the apparatus whereupon the wort may be charged. Fermentation will at
once set in with full energy.
Besides obtaining an accelerated fermentation at the degree of temperature ordinarily
employed, a further advantage may be derived from the invention, consisting in
causing the beer to ferment at a lower temperature which is equally maintained in
conveying the vats to the cellar. If the tun be kept at rest, the beer will be drawn
off almost completely bright. A further advantage exists in a considerable economy
obtained of space and by requiring a considerably reduced number of fermentation-
vessels.
The several modifications described in the construction of the improved apparatus
may be combined according to the circumstances and requirements of practice.
(D). The invention will be of scarcely inferior importance to brandy distilleries,
affording a considerable economy of time. With the usual methods, hitherto
employed, a number of days are spent to complete the fermentation of the mash and
the wash carried off still contains saccharine matter. It often happens, during the
process, that the acid fermentation begins and decomposes the alcohol, which causes
a great loss both partly of raw material not utilized, and partly of the product, losses,
which yearly amount to large sums. With the improvements which constitute this
invention no losses of such kind will occur. Owing to the energetic fermentation,
the saccharine matter will be decomposed up to the last traces, and as this is performed.
under relatively low temperatures no acid fermentation will ensue. The mash, after
its accelerated fermentation in the improved apparatus described, is run off into the
still, and the tun is at once charged again with fresh mash, without the addition of
yeast, and fermentation will now immediately set in again and will be completed in
an extraordinarily short time. The working effect of the apparatus will still improve,
the longer it has been in use, but the deposits ought to be withdrawn. about every
two months.
The material of which the ferment-supporting surfaces of the improved, apparatus.

page_text: are made, may be chosen as convenient, good results will be obtained from wool,
cloth, linen, silk, punice-stone, glass, or wood, provided the material be neutral,
colourless, tasteless and scentless; the said material only serves to support the ferment
for the purpose of evenly distributing the same within the fluid, providing ready
access of the latter to the smallest portions of the ferment.
Dated this 14th day of January 1890.
EDWARDS & Co.,
Agents for the Applicant.
COMPLETE SPECIFICATION.
Improved Method of and Apparatus for Obtaining an Accelerated
Fermentation and Producing Sparkling Drinks.
A communication to me from abroad by Doctor FLORIAN HOFMEISTER, of München,
in the Empire of Germany.
I, EDMUND EDWARDS, of the firm of Edwards and Co., Patent Agents and
Engineers, of 35, Southampton Buildings,. Chancery Lane, in the County of
Middlesex, 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 and accompanying drawings:-
:-
This invention relates to an improved method of and apparatus for obtaining an
accelerated fermentation and production of sparkling beverages.
In the vessels hitherto employed to carry out the process of fermentation, the
ferment rests as a mass on the bottom of the vessels and accordingly offers but a
comparatively small surface to the action of the fluid, in consequence the decomposi-
tion, keeping pace with the alimentation and increase of the ferment, proceeds a
great deal slower, than would be the case if the aliment to be decomposed could have
ready access to all the cells of the ferment, and if the free development of the cells
were not retarded by their accumulation.
The object of the present invention accordingly is to provide an improved method
and improved mechanical means to obtain a considerable acceleration in the process
of spirituous fermentation; the improved method is based upon providing for the
ferment supporting surfaces of considerable extent, such surfaces being larger or
smaller according to and in proportion with the bulk of saccharine matter to be
decomposed.
Such supporting surfaces may be horizontally or spirally arranged and the whole
of the ferment employed in the operation is distributed upon the said surfaces. It
will be easily understood then, that by this increase of surface and ready access of the
fluid to the ferment, considerable assistance is given to the increase, alimentation and
development of the ferment, and that the acceleration obtained in the process will be
in direct proportion to the increase of surface.
To provide within the fermenting tun or vessel the desired increase of supporting
surface for the ferment, I provide in the said tun a considerable number of
diaphragms, or bars, bands strips or similar supporting material, upon which the
ferment rests distributed and which preferably consist of a suitable neutral tasteless
and scentless fabric or material which may be prepared before use by boiling, to
remove all resinous and other matter which might impair the taste or smell of the
mass to be treated.
To take away as little as possible of the capacity of the tun by the supporting
surfaces arranged within the same, I prefer to make the diaphragms, bars, or support-
ing material as thin as possible, and in order to allow the carbonic acid to escape, I
prefer to give to the said surfaces an inclined position, as also to provide perforations
in them.
In the accompanying drawings:
Figures 1 and 2 are, respectively, a vertical section and plan of one modification
of the fermenting tan fitted with the improvements.

page_text: Figures 3 and 4 are, respectively, a vertical section and plan of another modifica-
tion of the fermenting tun,
Figures 5 and 6 are respectively, a vertical section and plan of a third modification
of the said tun,
Figures 7 and 8 are, respectively, a vertical section and plan of a fourth modifica-
cation of the said tun, with an internal apparatus combined of several systems of
supporting surfaces, and Figures 9 and 10 are, respectively, a vertical section and
plan of a fifth modification of the fermenting tun.
Figures 11 and 12 are, respectively, a central vertical section and plan of a vessel
or boiler, enclosing a fermenting tun fitted with the improvements according to the
invention.
Figures 13 and 14 are, respectively, a vertical section and plan of a sixth modifica-
tion of the fermenting tun,
Figures 15 and 16 are, respectively a vertical section and plan of a second vessel
or boiler,
Figures 17 and 18 are, respectively, a vertical section and plan of a third vessel or
boiler.
Referring to Figures 1 and 2, the modification therein shewn of the fermenting tun
consists in arranging a suitable number (say 20 to 50) of thin wooden discs or
diaphragms a in an inclined position, all the said discs or diaphragms a have a central
hole and several smaller perforations 6 for the carbonic acid to pass through. The
circumference of the said discs is carried by notches in vertical bars c which carry
the said discs or diaphragms a.
Instead of employing discs of wood, hoops covered with a suitable cloth or fabric
may be employed, or discs of glass, porcelain, pumice stone or other suitable material,
perforated and provided with a central hole b.
In the modification shewn in Figures 3 and 4, the diaphragms are formed by hoops d
or frames, to which cloth or fabric of the best wool or other rough fibrous material
is secured, the said cloth or fabric being perforated and having each a central hole,
the circular edge of which is connected to the corresponding edge of the adjacent
diaphragın. By this means the diaphragms are all secured to each other round the
central hole and the uppermost edge is secured to a crossbar e (or cover) of the tun.
The third modification, shewn in Figures 5 and 6 is constructed as follows: Parallel
horizontal bars are arranged in the upper part of the tun, over which bars perforated
cloth or fabric is suspended, the lower ends of which are held in position by corre-
sponding bars 9, which latter however may be omitted to allow the cloth or fabric
to float.
The fourth modification, represented in Figures 7 and 8, consists of a combination
of four smaller sets of supporting apparatus of the modifications described with
reference to Figures 1 to 14 or of different systems. In the drawings, Figure 7 two of
the smaller sector shaped supports are provided of the kind described with reference
to Figures and 2 and the two other supports of the kind shewn in Figures 3 and 4.
A central space is left for receiving an ice float.
The modification of the tun shewn in Figures 9 and 10 has a removeable interior
supporting apparatus formed by an upper and lower disc, each disc consisting of a
number of reeds i arranged cross-wise and secured to hoops or frames k l m of reed,
the said hoops being of different diameter. Between the upper and the lower discs
strips of cloth or fabric n are stretched extending from the outside hoop k to the
inside hoop m, and in the intervals between each pair of cloths n, similar strips of
cloth or fabric o are stretched, extending from the outside hoop k to the intermediate
hoop 1. The lower hoop may be weighted to keep the strips of cloth n and o in proper
tension.
The modification of the tun shewn in Figures 13 and 14 contains a frame consisting
of a hoop k above and a hoop below, to which are fixed reeds i arranged cross-
wise, and between which are strained laps of silk, wool, linen, etc.
The fermenting tuns may be made of wood, glass, porcelain, clay, earthenware, or
other suitable material.

page_text: The first fermentation of wine, beer, or spirits by the use of the improved apparatus
is carried on as follows. The supporting surfaces, arranged in stages as before
described, within the tun are first sprinkled with mash of very sweet, old wine, beer, or
brandy and the tun is then closed and subjected to a current of air by means of an
aspirator and continuing for 36 hours, then the must of wine or wort of beer or mash
of brandy, or in general, the saccharine solutions to be brought to fermentation, are
charged into the tun and fermentation will begin in a short time. The system of
supporting surfaces may equally well be placed in the tun, containing already a
fermenting liquid, in which case fermentation will go on immediately and its course
will be considerably accelerated and improved.
The treatment of the various kinds of liquid to be brought to fermentation may in
some degree vary according to the particular nature of each material, as hereinafter
particularly described:
(A). To produce sparkling wine, sparkling juice of fruit, sparkling fermented
lemonade, soda water and the like, the described supporting surfaces, as a whole, are
placed into a closed vessel and, charged with wine (or fruit juice with water etc.) con-
taining sugar. According to the yield of alcohol and to the existing temperature,
fermentation will often produce within 24 to 28 hours a
atmospheres.
pressure of 4 to 5
At an inferior temperature of 12 to 15 degrees C., 3 to 6 days will be required, after
which the sparkling wine, though charged into the apparatus in a cloudy state, will
be bright, provided the tun be kept at rest, and the wine may then be at once bottled
by drawing it off isobarometrically; if it should not be perfectly clear, owing to
shaking, it may be passed through a filter. The drawing off may be done by the aid
of carbonic acid in the well known manner.
The strong vertical vessel p Figures 11 and 12 is provided in the centre of its
bottom, with a valve cock q, from which a pipe r leads to the inside of a fermenting
tun (Figures 1-14) enclosed within a strong vessel (Figures 11, 15, 17). The cock q
is connected by the pipes with a bottling apparatus, as well as the pipe, with the
cock w on the covert of the vessel, which is tightly screwed on with a suitable
packing, and provided with a manhole u, which may be opened every 2nd or 3rd
or 4th day, when the beverage prepared is drawn off, for the purpose of rinsing the
apparatus. The cover besides carries a manometer or pressure guage v.
The upper
end of the piper leading into the tun, is covered by a sieve y, to prevent any solid
matter from entering the fluid. The cover z of the tun has a central hole so as to
maintain a uniform pressure within and around the said tun.
The vessel Figures 15 and 16 is bell-shaped and with a packing screwed on the
plate t and is provided with the same fittings as the vessel Figure 11, as well as the
vessel or boiler Figures 17 and 18, which has a flat cover t. The vessel Figure 15 has
the advantage, that by pouring in some inches of water, the packing need only be
watertight and not airtight.
(B). For the cellarage of wine, the improved method of obtaining accelerated fer-
mentation is of the utmost importance to bring the wine to a speedy state of ripeness.
The must, coming from the press, is brought into casks provided with bungs as
employed in fermenting tuns, the supporting surfaces, as before described, are placed
into the said cask, and fermentation will be completed in the course of a few days, the
outside temperature should not exceed 15 degrees C. during the period of fermenta-
tion, otherwise the flower would be impaired. The wine may now be drawn off at
once and bottled in a nearly bright state and by this means an economy of time of
several months is obtained, which is of particular value for wine merchants and for
transmission abroad.
(C). For the brewing of beer the modification of the improved apparatus as shewn
in Figures 7 and 8, may be particularly recommended. Four systems of the support-
ing surfaces, each of a small size, are placed into the fermenting tun, leaving in the
centre a free space for receiving an ice float. The beer coming from the back is run
into the tun at the necessary temperature, as hitherto employed, the fermentation in
the tun will be carried on by the aid of the improved apparatus, with an acceleration

page_text: twenty up to forty times, and the beer may then at once be brought to the storage
ats.
(a). Breweries of small extent, which are often in want of good yeast, are put in
the position through the invention, to prepare the yeast for their own use, by
sprinkling the ferment-supporting surfaces of the apparatus with sweet wort
of beer, making a draught of air pass through the apparatus at an increased
temperature, then charging in the wort of beer, whereupon the fermentation
will at once set in, the further course of which must, as usual, be controlled by
the use of ice.
The apparatus after having been working during a considerable time during
which its working effect will constantly improve, ought to be cleaned of the
deposits, whereby the energy of fermentation and the good results obtained.
will continue unimpaired.
(b). Where good yeast is at hand, the ferment supporting surfaces of the
apparatus are sprinkled with such yeast, to infect the same, then a current of
air is made to pass through the apparatus after which the wort may be charged
in, and fermentation will at once set in with full energy.
(c). Besides obtaining an accelerated fermentation under the degrees of tempera-
ture ordinarily employed, a further advantage may be derived from the
invention, consisting in causing the beer to ferment at a lower temperature,
which is equally maintained in conveying the vats to the cellar. If the tun
be kept at rest the beer will be drawn off almost completely bright. A further
advantage exists in a considerable economy obtained of space and by requiring
a considerably reduced number of fermentation vessels.
The several modifications in the construction of the improved apparatus
may be combined according to the circumstances and requirements of use.
(D). The invention will be of scarcely inferior importance to brandy distilleries,
fording a considerable economy of time. With the usual methods hitherto employed
number of days are spent in completing the fermentation of the mash, and the wash
rried off still contains saccharine matter. It often happens, during the process, that
eid fermentation begins and decomposes the alcohol, which causes a great loss in two
ays partly of raw material not utilized, and partly of product, losses which yearly
nount to hundreds of thousands. With the improvements of the invention no losses
such kind will occur. Owing to the energetic fermentation, the saccharine matter
ill be decomposed up to the last traces, and as this is performed under relatively
w temperatures no acid fermentation will occur. The mash after its accelerated
rmentation within the improved apparatus before described, is run off into the still,
ad the tun is at once charged again with fresh mash without the addition of yeast,
d fermentation will now immediately set in again and will be completed in an
traordinarily short time.
The working effect of the apparatus will improve, the longer it has been in use,
ly the deposits ought to be withdrawn about every two months.
The material of which the ferment supporting surfaces of the improved apparatus
e made, is of no importance and may be chosen as convenient, good results will be
tained from wool, cloth, linen, silk, pumice stone, glass, wood, etc., provided the
aterial be neutral, not coloured, tasteless and scentless, the said material only serves
support the ferment for the purpose of evenly distributing the same within the
aid, and providing ready access of the latter to the smallest portions of the ferment.
Having now particularly described and ascertained the nature of the said inven-
on and in what manner the same is to be performed, I declare that what I
aim is
1. An improved method of obtaining an accelerated fermentation, substantially
nsisting in distributing the ferment, destined to produce and maintain fermentation,
on extended supporting surfaces provided in the surrounding vessel, to provide
ady access of the fluid to all portions of the evenly distributed ferment, for the

page_text: purpose of assisting the development, increase and alimentation of the ferment and
thereby accelerating the process of fermentation.
2. An improved apparatus and means for obtaining an accelerated fermentation,
consisting in the arrangement of perforated diaphragms or discs of wood, or of
perforated discs of cloth or other fabrics secured to hoops or frames, or other strips or
pieces of cloth or other fabric suspended to bars rods or reeds, or of a combination of
one or more of the various modifications of supporting surfaces, the said surfaces
being placed in a fermenting vessel with a central free space to receive a cooling
float, substantially as and for the purpose set forth and shewn.
3. The combination, substantially as described, of apparatus for obtaining
accelerated fermentation, consisting of a fermenting tun containing the said apparatus,
and of a vessel p containing the said tun, the vessel p being provided with
tight cover and suitable armature, as and for the purpose set forth.
a
Datu
EDWARDS & Co.,
35, Southampton Buildings, London, Agents for the Applicant.
EDWARDS & Co.,
35, Southampton Buildings, London, Agents for the Applicant.