Improvements in or applicable to the Manufacture of Unfermented Wine.
Year: 1892

page_text: Date of Application, 19th Jan., 1892-Accepted, 20th Feb., 1892
COMEL DJELN DITUATION.
Improvements in or applicable to the Manufacture of Unfermented
Wine.
I, JAMES FORBES HENDERSON, of Holborn Buildings, Aberdeen, Aberdeen-
shire, North Britain, Manufacturer, 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, which relates to improvements in or applicable to the manufacture
of unfermented wine, has especial reference to the preparation as hereinafter
described of an extract to be used in such manufacture, and to the manufacture
therefrom as hereinafter described of a sparkling wine.
In carrying out the invention, I compound or prepare the said extract from a
spirituous essence of Muscatel and Valencia raisins, Jamaica ginger and Messina
lemons, all of the finest quality-by taking (say) about 84 lbs. each of the
Muscatel and Valencia raisins (after having been carefully picked and cleaned)
and passing them through an ordinary bruising machine so adapted as to crush the 1
seeds or kernels. The crushed fruit is then intimately mixed with the thin outside
rind of (say) about 28 of the lemons, and (say) about 24 lbs. of the ginger after the
latter has been bruised. The whole is then packed into a suitable tinned copper
percolator of sufficient capacity; and from about 5 to 6 gallons (according as to
whether the fruit is fresh and well packed or is comparatively dry) of the finest
deodorised spirits of wine of 10 overproof strength, and preferably not less than
two years old are added so as to cover the whole of the mixture.
The percolator
should be covered with a close-fitting cover and the mass allowed to macerate for
4 days being well agitated or rummaged each day to enable the spirit to extract the
aromas from the fruit and ginger. At the end of such time the spirit is drawn off*
and placed in a suitable cask of not less than 80 gallons capacity.
There is then added to the mass of fruit left in the percolator, boiling filtered
water, in which, while boiling, about 2 ozs. of salicylic acid have been added, and
such water is allowed to percolate slowly through the mass so as to extract the
whole of any remaining aromas and also the grape sugar from the raisins. It is
preferable that the water should be heated in a copper steam-jacketted pan. Upon
such aqueous extract having drained away, it is run into the steam pan, and about
34 cwts. of the finest refined pure cane sugar are added to and slowly dissolved
therein, during which, the whole is gradually heated, and when at boiling point,
the filtered juice of the lemons is added. The heat is applied to effectually destroy
all germs of fermentation in the grape and other sugars. The whole is then
allowed to cool for about 3 hours, when it should be strained into the cask con-
taining the spirituous essence.
About 12 ozs. of the finest golden caramel are now added to and dissolved in the
admixture, the whole being well rummaged and subsequently allowed to rest till
the temperature falls to 60° Fahrenheit, when water that has been filtered, boiled
and allowed to cool to the same temperature is added in sufficient quantity to
reduce the gravity to about 45° Twaddle. The extract is then filtered, or
preferably clarified by subsidence by adding a small quantity of white wine
finings, when it will be ready for use and should be kept tightly bunged up.
This extract yields an excellent body and flavour, and contains all the valuable
nutritious, demulcent, antiseptic and laxative properties of the finest grapes,
combined with the tonic, aromatic and stimulating properties of the ginger and
lemous.
For the manufacture of an unfermented sparkling wine from such extract, I take
about 4 ozs. thereof to each reputed quart bottle, and fill up the bottles containing

page_text: such extract to the usual corking height with filtered water cooled to about
freezing point and charged in connected soda-water or other suitable machinery at
a pressure of not less than 7 atmospheres, with purified carbonic acid gas collected
from the fermentation of fine raisin wine, such gas so obtained being of special
advantage in imparting its rich vinous flavour to the wine and giving it a bouquet
and character equal to the best foreign wine. The bottles are then hermetically
corked and wired to keep the contents under pressure until required for use.
If a still wine is required, it would be made by adding filtered water to the
extract in about the proportion herein before stated for the sparkling wine.
I do not limit myself to the exact proportions of the several ingredients herein-
before mentioned as used in the preparation of the said extract, but those mentioned
are those which I believe to be the most advantageous.
The operation of bottling should be conducted in a cool room where the
temperature does not exceed 55° Fahrenheit.
Wines prepared as aforesaid from such extract, respectively contain all the
stimulating and nourishing qualities of high class sparkling and still fermented
wines (without the objectionable properties found more or less in all fermented
wines), and in addition, are gently laxative and possess the antiseptic and demulcent
properties of the finest grapes. They are practically non-alcoholic and can be freely
drunk by persons of weak or impaired digestion and in all cases of debility and
dyspepsia where fermented wines cannot be taken.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is
1. The preparation of an extract to be used in the manufacture of unfermented
wine from the several ingredients hereinbefore mentioned substantially in the
manner hereinbefore described.
2. The manufacture of unfermented sparkling wine from such extract as herein-
before described.
Dated this 12th day of Launom 1005
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C.; Agents for the Applicant.