Improvements in the Treatment of Spiritous Liquors and the Products obtained therefrom.
Year: 1897

page_text: Date of Application, 18th Feb., 1897
Comniato Cannica
you
1007
A
100M
Improvements in the Treatment of Spiritous Liquors and the
Products obtained therefrom.
(A communication from KNUT EDWARD NILSSON FRYKLIND, of Helsingborg in the
Kingdom of Sweden, Engineer.)
I, ALFRED JULIUS BOULT, of 111 Hatton Garden, in the county of Middlesex,
Chartered Patent Agent, do hereby declare the nature of this invention to be as
follows:-
-
In extracting alcohol from fermenting beverages by means of distillation, little
attention has hitherto been given to the residue of the liquors treated, the principal
object having been to obtain the largest and best product of distillation possible.
Such residues which have been used for different purposes (for instance the
residues of wine, as a raw material for obtaining tartar, dyes, or the like), have
not been suitable for preparing beverages because of their generally having been
too highly heated and thereby, or in some other manner, having acquired essen-
tially altered qualities. These residues constitute, however, the substances upon
which the market value of the original beverages depended.
The present invention, however, has for its object a method of preserving
uninjured the other substances contained in the liquid during the process of
extracting the alcohol, disregarding the insignificant quantity of ethers, and pro-
ducts of fermentation which have passed off together with the alcohol. By this
treatment a wine naturally too alcoholic or too much spirited, may be reduced
in alcoholic strength without any essential alteration in other respects in regard
to its qualities, taste, and aroma. This method may also be used for reducing
the alcoholic strength of liquors, whiskey, and the like. This method offers
furthermore, the advantages that a beverage so treated may without any incon-
venience be restored to any desired alcoholic strength by means of an addition
of pure alcohol produced from any material or in any way, or of spirit of wine.
In putting the method into practice, the liquid to be treated is placed in a'
closed vessel in which a rarefaction of air up to one twelfth of the pressure of the
outer air is brought about, after which the vessel is closed. It is not until
this is done, that the liquid is heated, care being taken to keep the temperature
so low (from 30° to 60° Cent.), that no burning or essential chemical reaction
may take place in the liquid. The heat is applied preferable by means of cir-
culating water at a definite temperature, the said rarefaction being kept con-
stant by means of a suitable refrigeration of the receiver.
In
A method of extracting alcohol by means of rarefaction of air and low tem-
perature is always known, but thereby the only object has been to prevent the
forming of substances which would give the alcohol a burnt taste or smell.
this method, the liquid has first been heated to 30° to 40° Cent., and not until
this temperature has been reached, has the air in the alembic been exhausted.
By this method it is impossible to prevent the escape of a large quantity of

page_text: volatile ethers besides some alcohol during the exhausting process, to the detri-
ment of the residue.
譬
In the present method, which principally has for its object the preservation of
the residue, it is on, the contrary, an essential .condition, that the rarefaction of
air takes place and ends while the liquid still has the usual temperature (prefer-
able under 15° Cent.) and that the rarefaction of the air is not complete, for in
that case all free oxigen and a portion of the ethers would escape out of the
liquid.
1
,
T1
1007
BOULT & WADE,
Agents for the Applicant.
Improvements in the Treatment of Spiritous Liquors and the
Products obtained therefrom.
(A communication from KNUT EDWARD NILSSOM FRYKLIND of Helsingborg in the
Kingdom of Sweden, Engineer.)
I, ALFRED JULIUS BOULT of 111 Hatton Garden in the county of Middlesex,
Chartered Patent Agent, do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement: —
In extracting alcohol from fermented beverages by means of distillation, little
attention has hitherto been given to the residue of the liquors treated, the principal
object having been to obtain the largest and best product of distillation possible.
Such residues, which have been used for different purposes (for instance the
residues of wine, as a raw material for obtaining tartar, dyes, or the like) have
not been suitable for preparing beverages, because of their generally having been
too highly heated and thereby, or in some other manner, having acquired essen-
tially altered qualities. These residues constitute, however, the substances upon
which the market value of the original beverages dependel.
The present invention, however, has for its object a method of preserving
uninjured the other substances contained in the liquid during the process of
extracting the alcohol, disregarding the insignificant quantity of ethers and pro-
ducts of fermentation which have passed off together with the alcohol. By this
treatment, a wine naturally too alcoholic or too much spirited may be reduced
in alcoholic strength without any essential alteration in other respects in regard
to its qualities, taste and aroma. This method may also be used for reducing
the alcoholic strength of liquors, whiskey, and the like. This method offers,
furthermore, the advantage, that a beverage so treated may without any incon-
venience be restored to any desired alcoholic strength by means of an addition
of pure alcohol produced from any material or in any way, or of spirit of wine.
In putting the method into practice, the liquid to be treated is placed in a
closed vessel in which a rarefaction of air up to about one twelfth of the pressure of the
outer air is brought about, after which the vessel is closed. It is not until
this is done, that the liquid is heated, care being taken to keep the temperature
so low (from 30° to 60° Cent.) that no burning or essential chemical reaction
may take place in the liquid. The heat is applied preferable by means of cir-
culating water at a definite temperature, the said rarefaction being kept con-
stant by means of a suitable refrigeration of the receiver.

page_text: In
A method of extracting alcohol by means of rarefaction of air and low tem-
perature is already known, but thereby the only object has been to prevent the
forming of substances which would give the alcohol a burnt taste or smell.
this method the liquid is first heated to 30° to 40° Cent., and not until this tem-
perature has been reached, has the air in the vessel been exhausted. By this
method it is impossible to prevent the escape of a large quantity of volatile ethers
besides some alcohol during the exhausting process, to the detriment of the residue.
In the present method, which principally has for its object the preservation of
the residue, it is, on the contrary, an essential condition, that the rarefaction of
air takes place and ends while the liquid still has the usual temperature (prefer-
ably under 15° Cent), and that the rarefaction of the air is not complete, for in
that case all free oxygen and a portion of the ethers would escape out of the
liquid.
Having now particularly described and ascertained the nature of the said in-
vention as communicated to me by my foreign correspondent and in what manner
the same is to be performed, declare that what I claim is:-
1. The process of distilling spiritous liquors, which consists in placing them at
a normal temperature in a closed vessel in which a rarefaction of air not exceeding
one twelfth of the pressure of the outer air is produced, after which the air-
conduit is closed, and the liquid is heated up to 30° to 60° Cent, while the rare-
faction of air is kept constant by means of suitable refrigeration of the product
distillation, substantially as and for the purpose described.
2. The residue obtained by extracting alcohol from liquors as set forth in
claim 1st.
3. The method of restoring to liquids treated according to the process set forth
in claim 1st the original alcoholic strength of a part thereof, consisting in adding
an equivalent quantity of pure aclohol or spirit of wine to the residue obtained
in the manner described, substantially as described.
Dated this 16th day of November 1897.