An Improved Process for Manufacturing Non-alcoholic Wine, and for Utilizing a Bye-product:
Year: 1889

page_text: Date of Application, 12th Oct., 1889
Complete Specification Left; 4th July, 1890-Accepted, 9th Aug., 1850
PROVISIONAL SPECIFICATION.
An Improved Process for Manufacturing Non-alcoholic Wine, and
for Utilizing a Bye-product:
İ, ELIZABETH DEAN, of Fairmount, Clive Vale, Hastings, in the County of
Sussex, do hereby declare the nature of this invention to be as follows:-
This invention refers to a process for obtaining a non-alcoholic wine from grapes,
and of using the spent grapes in the manufacture of jäm. The wine has good
keeping qualities; it may be used as the grape cure, as a palatable temperance
beverage, and by invalids. By using the spent grapes for making jam, the com-
parative cost of making the wine is lessened, the waste of a bye-product is avoided,
and a cheap article of food is produced.
In carrying out my process, I place a quantity of grapes in a caldron, and heat
the same to the boiling temperature: No extraneous moisture is used, but I prefer to
break the skin of the grapes before, or after, placing them in the caldron. Although
a slightly lower temperature will do, yet I prefer to raise the temperature of the
grapes to 212° Fahrenheit, or thereabouts. When, sufficiently heated, the grapes are
placed in a sieve over a vessel, and the juice is allowed to run into the vessel. The
grapes drain of themselves, but I use a slight final pressure to expel the principal
part of the remaining juice.
Gum arabic is added to the wine as a preservative, and for its known medicinal
properties. The gum is powdered, and mixed into a paste by the aid of some cold
grape juice, and the paste is subsequently thinned out with some of the hot juice.
It is then added to the mass in the caldron, and boiled with it.
The hot juice is put into bottles which are previously heated, and then hermetically
sealed up. In this way, air is expelled from the space in the neck of the, bottle, above
the surface of the wine, and this aids the keeping of the wine. Various kinds of wine
are produced from various kinds of grapes or species of grapes, as in the usual mode
of wine making; but, if a superior quality of wine is required from any particular
kind of grape, the boiling operation (and therefore evaporation) is continued for some
time; thus producing a more highly concentrated product.
The seeds or stones are extracted from the residual or spent grapes, which are then
chopped up and re-boiled with sugar to taste, as in the well known method of jam
making, and other kinds of fruit may be mixed with it.
Dated this 12th day of October 1889
FAIRFAX & WETTER.
433, Strand, London, Agents for the Applicant
COMPLETE SPECIFICATION.
An Improved Process for Manufacturing Non-alcoholic Wine, and
for Utilizing a Bye-product.
I, ELIZABETH DEAN, of Fairmount, Clive Vale, Hastings, in the County of
Sussex, do hereby declare the nature of this invention to be as follows:-
This invention refers to a process for obtaining a non-alcoholic wine from grapes,
and of using the spent grapes in the manufacture of jam. The wine has good keeping
qualities, it may be used for the grape cure, as a palatable temperance beverage, and
by invalids and others. By using the spent grapes for making jam, the comparative
cost of making the wine is lessened, the waste of a bye-product is avoided, and a cheap
article of food is produced.
In carrying ou. my process, I place a quantity of grapes in a caldron, and heat
the same to the boiling temperature. No extraneous moisture is used, but I prefer to

page_text: break the skin of the grapes before, or after, placing them in the caldron. Although
a slightly lower temperature will do, yet I prefer to raise the temperature of the
grapes to 212° Fahrenheit, or thereabouts. When sufficiently heated, the grapes are
placed in a sieve over a vessel, and the juice is allowed to run into the vessel. The
grapes drain of themselves, but I use a slight final pressure to expel the principal part
of the remaining juice.
Gum arabic is added to the wine as a preservative, and for its known medicinal
properties. The gum is powdered, and mixed into a paste by the aid of some cold
grape juice, and the paste is subsequently thinned out with some of the hot juice.
It is then added to the mass in the caldron, and boiled with it.
The hot juice is put into bottles which are previously heated, and then hermetically
sealed up. In this way, air is expelled from the space in the neck of the bottle, above
the surface of the wine, and this aids the keeping of the wine. Various kinds of wine
are produced from various kinds of grapes or species of grapes, as in the usual mode
of wine making; but, if a superior quality of wine is required from any particular
kind of grape, the boiling operation (and therefore evaporation) is continued for some
time; thus producing a more highly concentrated product.
The seeds or stones are extracted from the residual or spent grapes, which are then
chopped up and re-boiled with sugar to taste, as in the well known method of jam
making, and other kinds of fruit may be mixed with it.
.
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 :-
The herein described process for making wine and for utilizing a bye-product in
the manufacture of jam, substantially as and for the purpose described.
Dated this 4th day of July 1800
FAIRFAX & WETTER,
433, Strand, London, Agents for the Applicant.