Year: 1887

page_text: Date of Application, 19th July, 1887.
Specification Accepted, 19th Aug., 1887
I, WILLIAM WILD, of 10, Camomile Street, London, in the County of Middlesex,
Doctor of Medicine, do hereby declare the nature of the said 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 or applicable to the manufacture of
grape wines, and consists, essentially in the application and use of pure grape must
concentrated "in vacuo to and in the manufacture of unfermented and fermented
still and sparkling grape wines, and in the manufacture substantially as hereinafter
described of unfermented and fermented still and sparkling grape wines from pure
grape must concentrated "in vacuo.'
رو
The concentrated grape must is prepared "in vacuo from fresh grapes by the
evaporation therefrom more or less completely of their contained water at the lowest
possible temperature which latter varies with the degree of vacuum under which the
process is carried on, and contains all the good qualities of the fresh grape must from
which it was prepared.
In carrying the said Invention into effect, the concentrated grape must is treated in
the following improved manner:
For the manufacture of unfermented grape wine; one part of the concentrated
grape must is mixed with from about 5 to 10 parts of pure water according to the
density and degree of concentration of the grape must and of the wine desired. The
grape juice thus regenerated is filtered in order to obtain a perfectly clear liquid, and
is subsequently heated preferably by steam in hermetically closed tin lined copper
vessels in which it is treated and kept under pressure until all contained ferment is
destroyed, when it is filled into sterilized bottles or containers.
If it be required to obtain a sparkling unfermented wine, then such sterilized liquid
is kept from contact with air so as to avoid contact with any new ferment, and is
charged with carbonic acid gas in ordinary soda water or other suitable machinery,
and is filled into sterilized bottles or containers.
For the manufacture of fermented grape wine, the concentrated grape must is
reconverted into the original bulk and quality of grape juice by adding to it as much
distilled water as was removed by the said process of concentration, and such juice

page_text: without being filtered is conveyed into suitable fermenting tanks where it is fermented
at the temperature which is most suitable for the development of the ferment and
for the formation of alcohol in the liquid, and is subsequently filled into bottles or
containers.
Red wines are prepared from concentrated grape must in which the skins of the
grapes are or have been left, and the primary fermentation is caused to take place before
the wine is racked from the skins.
If a sparkling fermented wine is required, the wine is caused to undergo a secondary
fermentation for which purpose it should be allowed to remain in casks at a medium
temperature for a sufficiently lengthy period, say, eighteen months, after which it is
charged with carbonic acid gas in the manner herein before indicated.
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 :-
"
1. The application and use of pure grape must concentrated "in vacuo to and
in manufacture of unfermented and fermented still and sparkling grape wines.
2. The manufacture substantially as herein before described of unfermented and
fermented still and sparkling grape wines from pure grape must concentrated "in
vacuo.
"
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C.,
Agents for the Applicant.