IMPROVEMENTS IN APPARATUS FOR HEATING WINE AND OTHER LIQUIDS
Year: 1885

page_text: I ALEXANDER BROWNE of 9 and 10 Southampton Buildings in the County of
Middlesex Patent Agent do hereby declare the nature of said Invention for
"IMPROVEMENTS IN APPARATUS FOR HEATING WINE AND OTHER LIQUIDS" (being
a communication from abroad by Antal Fromm, merchant, Mátyás Balló professor
and Ferenz Takal Kugler master locksmith all of Buda-Pest Hungary) to be as
follows:-
Since Pasteur's discovery that wine heated up to 60°-68°-C can be kept for
an indefinite time without loss of its good qualities, numerous apparatus for this
purpose has been levised, none of these are however suited for universal application
as none can heat the wine in its proper vessels by producing vacuum therein;
moreover they are expensive because they are complicated and because they require
to be heated by steam.
The object of this apparatus is to heat wine or other liquids in their suitable
casks whilst preventing the access of air thereto. This apparatus is calculated to
fulfil all requirements of theory and practice such as; 1.) the wine has to be heated
from below; 2) that the wine, once heated shall not again come into contact with
air; and lastly; 3) that the wine shall not come into contact with surfaces heated
to 100°.
The first form of this apparatus shewn at Fig. 1 fulfils the first two conditions.
in the following manner;
It has been found that a liquid flowing out of a cask or barrel by the tube a so
as to pass into the coiled pipe (which is then heated) can not pass out of the pipe b b
even if the tube a closely fits the tube or pipe b like a tap and unless this double
pipe is horizontal for some distance. To attain this it is necessary that the tube a
before arriving into the furnace near c should be formed into a small curve which
prevents the hot liquid of less specific gravity to rise in « and thus prevents
circulation. In fixing this water heater in the bung hole the coil at once becomes
filled with the liquid contained in the cask and if it is then heated the hot liquid

page_text: flows by the tube b back into the cask or barrel and a corresponding quantity of
cold liquid takes its place entering by a and so on This circulation of the liquid
does not cease as long as there is the slightest difference in the temperatures of a
and 6 but it ceases near the boiling point of the liquid, an overflow of the wine by
reason of its expansion need not be feared as barrels are not kept full and as
moreover a few quarts are required to fill the heater Should however an overflow
be feared a Woolf's bottle may be connected with the upper bung-hole and to the
under mouth of the same a large tube filled with cottonwool. The hot liquid on
quitting the tube b passes through the entire contents of the cask and it is therefore
not necessary to take the liquid from the centre or the opposite end of the barrel
by an extension of the pipe a.
The hot liquid rising from below imparts the same kind of agitation to the
contents as if the cask were heated directly over a fire By introducing through
the upper hole of the cask a thermometer with a long shank and moving it to and
fro a few times the mean temperature is accurately obtained. By heating with
care and by adjusting a valve which in a horizontal apparatus admits the flame to
the coil leading directly to the chimney in a vertical one this simple apparatus may
be used for heating wine also without allowing the wine to come into contact with
metal heated to 100°. Nevertheless this simple apparatus with direct heating
of a single coil shewn at fig. 1 or a double coil shewn at fig. 2 is principally
recommended for use with water or other liquids which do not suffer from the
elevated temperature of the metal. For heating fine wines and in general
wines which suffer by contact with hot metal the apparatus shown at fig. 4 is
employed. It differs from the one just described by the longer coil being placed in
a boiler kkk having at an opening for the escape of smoke. The latter is also
compelled to pass along a spiral metal surface surrounding the boiler and attached
to the boiler walls. The spiral is not shown in the drawing.
The boiler is filled with water by the funnel m; by the tube na portion of the
hot water having become expanded is allowed to escape; the steam formed during
the heating passes away by the same means The end of the pipe n dips in a pail
full of water consequently should much steam be generated and be then cooled,
nothing but water can pass into the boiler The hoods r serve to protect the
tubes and the top of the furnace against injury by the fire.
The apparatus is so heated that the water shall not boil. The tube a is connected
with the pipe a of the tap as shown in the drawing at Fig. 5 and the tube b with
the pipe of the barrel by an India rubber hose. The tube of this apparatus
(figs. 5 and 6) is separated from the furnace so that it may more readily be inserted
into the barrel with its tap closed. When all is ready the coil is filled with water
and heating may be commenced.
By means of forked tubes shewn at Fig. 3 the contents of several barrels may be
simultaneously heated the contents of these barrels becoming mixed. To each of
the pipes a and b of the water-heater a forked tube is attached, the corresponding
ends of the tap tubes being connected with these.
It may in conclusion be mentioned that this device may be employed not only
for wine but for all liquids that are to be heated to near their boiling point in
wooden casks or the like without the use of steam boilers or other costly appliances
for instance for baths, for agricultural purposes for heating drinking water in
winter in households in washing linen dispensing in copper boilers and so forth.

page_text: Improvements in Apparatus for Heating Wine or other
Liquids.
I ALEXANDER BROWNE of 9 and 10 Southampton Buildings in the County of
Middlesex Patent Agent do hereby declare the nature of this said invention and
in what manner the same is to be performed to be particularly described and
ascertained in and by the following statement (being a communication from abroad
by Antal Fromm, Merchant, Mátyás Ballo, professor and Terenz Takal Kugler
master locksmith all of Budapest Hungary):-
Since Pasteur's discovery that wine heated up to 60°-68°-C can be kept for
an indefinite time without loss of its good qualities numerous apparatus for this
purpose has been devised, none of these are, however, suited for universal application
as none can heat the wine in its proper vessels by producing vacuum therein;
moreover they are expensive because they are complicated and because they require
to be heated by steam.
The object of this apparatus is to heat wine or other liquids in their suitable
casks whilst preventing the access of air thereto. This apparatus is calculated to
fulfil all requirements of theory and practice such as; 1) the wine has to be heated
from below, 2) that the wine once heated shall not again come into contact with
air and lastly, 3) that the wine shall not come into contact with surfaces heated
to 100°.
The first form of the apparatus shewn at figure I fulfils the first two conditions
in the following manner
It has been found that a liquid flowing out of a cask or barrel by the tube a so
as to pass into the coiled pipe (which is then heated) can not pass out of the
pipe bb even if the tube a closely fits the tube or pipe b like a tap unless this
double pipe is horizontal for some distance. To attain this circulation it is
necessary that the tube a before arriving into the furnace near c should be formed
into a small curve which prevents the hot liquid of less specific gravity from
rising in a and thus hinder circulation: In fixing this water heater in the bung
hole the coil at once becomes filled with the liquid contained in the cask and if it
is then heated the hot liquid flows by the tube b back into the cask or barrel and
a corresponding quantity of cold liquid takes its place entering by a and so on.
This circulation of the liquid does not cease as long as there is the slightest
difference in the temperatures of a and b but it ceases near the boiling point of
the liquid, an overflow of the wine by reason of its expansion need not be feared
as barrels are not kept full and as moreover a few quarts are required to fill the
heater. Should however an overflow be feared a Woolf's bottle may be connected
with the upper bung hole and to the other mouth of the same a large tube filled
with cottonwool. The hot liquid on quitting the tube b passes through the entire
contents of the cask and it is therefore not necessary to take the liquid from the
centre or the opposite end of the barrel by an extension of the pipe a.
The hot liquid rising from below imparts the same kind of agitation to the
contents as if the casks were heated directly over a fire. By introducing through

page_text: the upper hole of the cask a thermometer with a long shank and moving it to and
fro a few times the mean temperature is accurately obtained. By, heating with
care and by adjusting a damper d this simple apparatus may be used for heating
wine also without allowing the wine to come into contact with metal heated
to 100°.
Nevertheless this simple apparatus with direct heating of a single coil shewn at
figure 1 or a double coil shewn at figure 2 is principally recommended for use with
water or other liquids which do not suffer from the elevated temperature of the
metal. For heating fine wines and in general wines which suffer by contact
with hot metal the apparatus shewn at figure 4 is employed. It differs from the
one just described by the longer coil being placed in a boiler k k k having at l
an opening for the escape of smoke. The latter is also compelled to pass along a
spiral metal surface surrounding the boiler and attached to the boiler walls. The
spiral is not shewn in the drawing.
The boiler is filled with water by the funnel m, by the tube na portion of the
hot water having become expanded is allowed to escape: the steam formed during
the heating, passes away by the same means. The end of the pipe n dips in a
pail full of water, consequently should much steam be generated and be then
cooled nothing but water can pass into the boiler. The hoods serve to protect
the tubes and the top of the furnace against injury by the fire.
The apparatus is so heated that the water shall not boil.
The tube a is connected with the pipe a of the tap as shewn in the drawing at
figure 5 and the tube 6 with the pipe of the barrel by an india rubber hose. The
tube of this apparatus (figures 5 and 6) is separated from the furnace so that it
may more readily be inserted into the barrel with its tap closed. When all is
ready the boiler is filled with water and heating may be commenced.
By means of forked tubes shewn at figure 3 the contents of several barrels may
be simultaneously heated the contents of these barrels becoming mixed. To each
of the pipes a and b of the water-heater a forked tube is attached, the corre-
sponding ends of the tap tubes being connected with these. It may in conclusion
be mentioned that this device may be employed not only for wine but for all
liquids that are to be heated to near their boiling point in wooden casks or the
like without the use of steam boilers or other costly appliances for instance, for
baths for agricultural purposes for heating drinking water in winter in households
in washing linen, dispensing with copper boilers and so forth.
Having now particularly described and ascertained the nature of this said
invention and in what manner the same is to be performed I declare that what
I claim is
The apparatus, for heating wine and other liquids, constructed substantially as
set forth.
Dated thin 10th 1...
1007