IN THE MANUFACTURE OF WINE OR ALCOHOLIC
Year: 1882

page_text: LETTERS PATENT to Johan Hern Loder of Leiden Holland for an invention
IN THE MANUFACTURE OF WINE OR ALCOHOLIC
of " IMPROVEMENTS
BEVERAGES."
PROVISIONAL SPECIFICATION left by the said Johan Hern Loder at the
Office of the Commissioners of Patents on the 13th July 1882.
JOHAN HERN LODER of Leiden Holland.
OF WINE OR ALCOHOLIC BEVERAGES."
"IMPROVEMENTS IN THE MANUFACTURE
This wine or beverage is obtained by the fermentation of sugar and glucose
mixed with colouring matters The wine is a solution of alcohol, of aromatic
properties, and of secondary products of fermentation It serves for distilling, for
the manufacture of vinegar, and for consumption as a beverage. The method of
manufacturing is analagous to that employed for Belgian beers, by which various
other kinds of grain beside barley are saccharified by the malt with this difference;
that instead of hops colouring matters are added to the malt before boiling Other
matters which may be saccharified by the malt and the acids may be employed
The colouring materials used are yellow dye woods, red dye woods and orchella
weed or sorrel paste, for the white sparkling wines the red dyes are not used, for
wine for the distilleries or for the manufacture of vinegar the colouring substances
other than the yellow wood may be omitted The yellow woods which may be
used are those of which the principals when under treatment by alkali or alkalines
are proved to contain phloroglucine or catechines or they may be replaced by
other substances offering the same reactions If on the contrary these elements
when treated by acids or alkali give pyrogallic acid, terpenes, primary phenoles or
primary phenolic acids they must not be used The red woods which may be used
are those of which the elements give with nitric acid, trinitro resorcine
This resorcine may replace them as also other substances giving the same
reaction If by treatment with alkali or acids they give pyrogallic acid, terpenes,
primary phenoles or primary phenolic acids they are to be excluded To the
wort is added as much of these colouring matters as necessary to have per litre 0.5
to 1 gramme of dry extract of yellow wood, 0.5 to 1 gramme of dry extract of red

page_text: wood and 0.5 to 1 gramme of dry extract of sorrel paste Then may be added a
minimum quantity say 01 to 0.5 grammes per litre of grape oil or a similar
quantity of a mixture of castor and linseed oils, these may again be replaced by
similar quantities of either linoleic acid or ricino oleic acid. The wort is heated by
steam under a low pressure for the purpose of keeping the glucose intact After
cooling there is added per litre 0-75 to 2.5 grammes of tartaric acid in solution
and 1 to 3-5 grammes of saltpetre in solution or chlorates in combination with
salts of ammonia according to the nature of the wort and 0.1 to 0.5 grammes per
litre of tartrite of iron may be added Then may be added either the quantity of
brandy (eau de vie) or alcohol necessary to have per litre 20 to 25 grammes of
spirit at 100° or 5 to 6 grammes of yeast. The fermentation is promoted by Dutch
yeast or by wine yeast.
This fermentation is carried on in vats closed by hydraulic bungs, and in cellars
where the temperature is maintained at about 12° C When the principal
fermentation is completed the liquid is drawn off into other vats in cellars where
the temperature is maintained at about 6° C.
The yeast which remains in the first vat is collected. This transfer from vat
to vat is optional and only necessary when there is an excess of yeast When the
second fermentation is completed the liquid is clarified by tannine and heated to
55° or 60° C To utilize the excess of yeast sugar may be added to the wort
If the wort contain albuminous matters which would require boiling a long time,
before coagulating tannine may be added
During all the operations including the saccharification of the wort up to the
moment of the secondary fermentation the access of the air must be prevented
Instead of orchella or sorrel paste such extracts may be used as will give orcin
when treated by alkali or alkalines In that case the second fermentation is
carried on in open vats.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Johan Hern Loder in the Great Seal Patent Office on the
30th December 1882.
JOHAN HERN LODER of Leiden Holland IMPROVEMENTS IN THE MANUFACTURE
OF WINE OR ALCOHOLIC BEVERAGES.
This Wine or beverage is obtained by the fermentation of a solution of Sugar or
glucose mixed with coloring matters, or their principles This wine is a solution
of alcohol of colouring matters obtained. by the influence of fermentation or other
colouring matters or their principles, and of secondary products of fermentation It
serves for distilling, for the manufacture of Vinegar and for consumption as a
beverage
Instead of Sugar those solutions may be employed from which Sugar is made,
and instead of glucose may be used those substances which give glucosic solutions
when treated by the ordinary processes employed in making alcoholic beverages or
alcohol from amylaceous matters.
If the Wine serves for the fabrication of beverage or Vinegar, different kinds
of grain are used But it is permitted to take on 1000 kilogrammes of grain to
5 kilo of beetroot or 100 kilo of its weight young or 50 kilo germinated
potatoes
The aromatic principles or colouring matters that are employed in this
manufacture may be divided into three categories.
Firstly Those substances of which the principles when under treatment by alkali
or alkines are proved to contain phloro glucine or catechines.
From those the quercetin and morin or morintarmic acid are preferred
If the coloring matters above mentioned prove to contain primary phenals or
primary phenalic acids they are not used to 1000 kilo Sugar are only tolerated
50 grain of them.
The aldehydines of those acids may be well employed if they accompany the
matters above mentioned
The terpenes that are mixed with those matters must be eliminated firstly by
distillation with water, on 1,000 kilo Sugar only 50 grains are allowed.
Those that contain pyrogallic acid are only used to clear the Wine
Secondly are used matters the elements of which give with nitric acid trinitro
resorcine Such matters are used as resorcine or trinitro resorcine
Thirdly are used those substances which will give orcin when treated by alkali
or alkalines The extract of orchella paste which contains in the meantime
erythrit (erythroglucin) and other colouring matter of that kind are preferred
For red or white wines all the aromatic principles above mentioned may be
employed the difference is only in the relative quantities used.
These aromatic principles are only mixed with a mash prepared for fermentation.
The boiling is only from importance for the extract of sorrel paste or the like
with the solution of albuminous matter-In that case the other aromatic principles
and the tartaric acid are added after the boiling but it remains optional
This mixture may be boiled but the boiling is unnecessary
Most of the
colouring matters are formed by the act of fermentation with the aromatic
principles above mentioned I divide in three categories the colouring matters
that may be obtained in this manufacture.
Firstly The solution of colouring matters obtained by the fermentation of Sugar,
orscille and saltpetre.
To 1000 kilo sugar or glucose to be transformed in alcohol 15 albuminous matter

page_text: of grains in solution is used a maximum of 10 kilo dry extract of sorrel paste and
5 kilo saltpetre and 6 a 7 tartaric acid.
The nature of the colouring matters among others therefrom if the mixture has
been boiled or not and of the nature of soorel paste or the like.
These colouring matters are only used to vary the shade of colour.
Their nature depends from the quality of sorrel paste or the like.
Secondly. Coloring matters obtained by the fermentation of sugar trinitro
resorcine and extract of sorrel paste.
To 1,000 kilo sugar or glucose to be transformed in alcohol are added a maximum
of kili trinitro resorcine, and 10 kilo extract of sorrel paste.
To this may be added 0.4 kilo. iron in powder, and 2 to 3 kilo, tartaric acid or
4 a 5 kilo cluercetin or 7 a 8 kilo or other extracts of yellow dye wood.
Instead of iron, tartrite of iron may be used.
"
The nature of these colouring substances depends amongst others of the quality
and nature of albuminous matter in the mash or the course of fermentation of the
boiling of the quantity of iron and of the quantity and nature of tarmic principles
used.
These different colouring matters are the most important ones for the red wines.
Thirdly. Colouring matters obtained by the fermentation of sugar resorcine
saltpetre and tartaric acid, cluercetin or other extractive principles of yellow dye
woods.
To 1,000 kilo sugar to be transformed in alcohol are used a maximum of 3 kilo.
resorcin 4 a 5 kilo cluercetin or 7 a 8 kilo principles of yellow dye woods
5 kilo saltpetre and 6 a 7 kilo tartaric acid.
Trinitro resorcine may replace the resorcin and saltpetre and tartrite of iron
added.
The nature of these colouring matters depends amongst other of the nature and
quality of albuminous matter of grain contained in the mash and of the nature of
the turmical principles added.
Those coloring matters are the most important ones for the white and sparkling
wines.
All the colouring matters mentioned may be formed together in one mash. But
it must be borne in mind that to 1,000 Kilo Sugar not more than 5 Kilo Saltpétre or
4 Kilo Trinitro resorcine are used-So there may be to 1,000 Kilo Sugar 3.3 Kilo
Saltpetre and 1-3 kilo Trinitro resorcine. The quantities of the other aromatic
principles and of the tartaric acid are made in proportion with them-However it
is permitted to increase this proportion if there are albuminous matters in the
mash till the concurrence of weight albuminous matter as Saltpetre or + weight
albuminous matter as trinitro resorcine
With these coloring matters certain oleic acids may be employed the acids of
Castor oils and linseed oils are preferred the oils must firstly be suponified by
steam or potas, to 1,000 Kilo Sugar a maximum of 5 Kilo is used.
In this manufacture the fermentation is conducted on the same manner as that
in use for Wine or other Alcoholic beverages.
"
To promote fermentation any Yeast may be taken For the further operations
the yeast recollected is preferred this yeast must be used immediately.
The mash used in this manufacture must have been cleared by filtration or
otherwise to prevent the loss of colouring matter.
The fermenting Solution must be often drawn off to have a clear wine and at
the end of the operations it must be cleared by tarmic acid, albumine or otherwise.
It may be also heated to 55 a 60° to prevent alteration.
At each drawing off of the liquid there remains much coloring matter that may
be drawn off by Alcohol immediately for onydation diminish, their solubility.
During all the operations the access of air must be prevented.
To the liquid obtained by this manufacture may be added different fruit oils or
their principles or aldehydines like salicin and benzoil aldehydines."
•
But these are mixtures regulated by taste.
.
=

page_text: Having thus described the nature of my inventions, and how the same may be
employed I would have it understood that I do not claim those principles that are
employed for the manufacture of Beer but the coloring matter of fruits.
What I do claim and desire to secure by Letters Patent is
Firstly The improvement in the treatment of the materials herein before
described and their application for the manufacture of Wine or other Alcoholic
beverages substantially as setforth.
Secondly the Alcoholic Solution of coloring matters obtained by the treatment
of the materials herein before described substantially as setforth.
In witness whereof I the said Johan Hern Loder have hereunto set my
hand and seal this thirtieth day of December in the year of our Lord
One thousand eight hundred and eighty two.
Signed Sealed and Delivered
in the presence of
O G BEARD
8 Quality Court.
JH LODER. (LS.)