The Manufacture of Wine from Barley and other Grain.
Year: 1887

page_text: Date of Application, 1st July, 1887
Complete Left, 1st Mar., 1888
Complete Accepted, 6th Apr., 1888
The Manufacture of Wine from Barley and other Grain.
1, GEORGE EUGÈNE JACQUEMIN, of Nancy, France, Chemical Assistant in the Ecole
Supérieure de Pharmacie do hereby declare the nature of this Invention to be as
follows:-
This invention relates to the manufacture of wine from barley or other grain.
Natural wine is the result of the fermentation of a special must produced by
expressing grapes, a special ferment being used eiz, the elliptical mycoderme or ferment
or wine yeast. But by providing a medium analogous to grape must the elliptical
ferment or wine yeast will live and develope therein and produce a similar result that
is to say, a beverage closely resembling wine made from grapes, quite as wholesome
and containing no more alcohol of an injurious nature but possessing the important
advantage of cheapness and thus being within the reach of the working classes, this
beverage being at the same time one which would also be appreciated by other classes
of
persons.
For the purpose of my invention I make use of a must prepared from barley or
other grain.
Grape must contains various constituents and amongst others saccharine nitrogenous
substances and minerals which serve as food for the ferment. Moreover it is of an
acid nature which doubtless is of some advantage. I therefore prepare according to
the present invention a similar medium with must obtained from germinated barley or
malt sweetened by diastase in a manner well known to brewers. This must also
contains saccharine nitrogenous and saline matters. I add to it a suitable quantity of
bitartrate of potash for the production of an acidity similar to that of the juice of the
grape and I introduce the elliptical ferment or wine yeast. The fermentation develops
and follows the usual course. By employing the proportions of malt which are used
in breweries for the manufacture of strong beer I obtain a vinous beverage containing
from five to six per cent. of alcohol rich in nitrogenous and mineral substances and in
matters containing dextrine and of a quality in extract of from sixty five to seventy
per thousand which beverage is very nourishing and particularly suitable for feeding
infants by reason of the large proportion of phosphates contained therein. But this
product made as so far described is not to be compared with real wine.

page_text: In order to obtain from barley a wine comparable with wine made from grapes
diminish the proportion of malt so as to decrease the weight of the extract to between
twenty six and thirty per thousand. I diminish the weight of the bitartrate of potash
and I add a solution of cane sugar and tartaric acid in order to obtain inversion. The
quantity of sugar added is such that the alcoholic degree after fermentation rises to
about ten per cent. This sweetened barley must which is as rich in saccharine
matter as good grape must produces wine of the same odour and taste as good ordinary
white wine made from grapes. I have found from experience that good results, are
obtained by substituting for a portion of the germinated barley an equivalent
proportion of cereal flour, rice or maize, and by using instead of cane sugar, the
juice of saccharine plants beet-root sorgho and the like or even dextrose or glucose.
Also by using instead of tartaric acid, citric acid which produces a wine which is
relatively finer. Also by using instead of the elliptical ferment or wine yeast, beer
or other yeast which however is not advisable because a beverage so obtained will
contain injurious alcohol.
The wine obtained from barley by means of my invention is white with a light or
dark yellow tinge more or less accentuated according to the degree of drying to which
the malt has been subjected. It cannot be confounded with white wine made from
grapes for the reason that it contains no tannin and that it can be precipitated by
solution of this substance. This characteristic can however be removed by adding a
suitable quantity of tannin followed by filtration.
To obtain red wine it is necessary to use the juice of black cherries as a substitute
for the sugar or to add to the must a colouring vegetable juice which is not
injurious.
The white wine made according to my invention may be caused to be effervescent
or like champagne and it furnishes by distillation spirit of a fine character also brandy
of excellent quality.
I may employ in connection with this wine all modes of treatment or preservation
employed with respect to grape wines such for example as warming or filtration
or all other means suitable for preventing access of the germs in the air to the
fermentations.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.

page_text: The Manufacture of Wine from Barley and other Grain.
I, GEORGE EUGÈNE JACQUEMIN, of Nancy, France, Chemical Assistant in the Ecole
Supérieure de Pharmacie, do hereby declare the nature of this 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 relates to the manufacture of wine from barley or other grain.
Natural wine is the result of the fermentation of a special must produced by
expressing grapes a special ferment being used, riz.;-the saccharomyces or elliptical
ferment or wine yeast. But by providing a medium analogous to grape must, the
elliptical ferment or wine yeast will live and develope therein and produce a similar
result, that is to say, a beverage closely resembling wine made from grapes, quite as
wholesome and containing no more alcohol of an injurious nature but possessing the
important advantage of cheapness and thus being within the reach of the working
classes; this beverage being at the same time one which would also be appreciated by
other classes of persons.
Grape must contains various constituents and amongst others saccharine azotized
and mineral substances which serve as food for the ferment. Morcover it is of an acid
nature which doubtless is of some advantage. I therefore prepare according to the
present invention a similar medium with must obtained from germinated barley or
malt, saccharified by diastase in a manner well known to brewers. The said must
differs from beer wort which contains hops. It also contains saccharine azotized and
saline substances. I add to it a suitable quantity of bitartrate of potash (cream of
tartar) for the production of an acidity similar to that of the grape, thereby obviating
the introduction of lactic ferment which brewers have great difficulty in preserving,
and then introduce the elliptical ferment or wine yeast. The fermentation develops
and follows the usual course. By employing the proportions of malt which are used
in breweries for the manufacture of strong beer, I obtain a vinous beverage containing
from five to six per cent. of alcohol rich in dextrinous, azotized and mineral substances
of a quality in extract of from sixty five to seventy per thousand, which beverage is
very nourishing and particularly suitable for feeding infants by reason of the large
proportion of phosphates contained therein. This product made as so far describe.l is
not to be compared with real wine on account of the small quantity of alcohol it
contains, but it answers several useful purposes.
In order to obtain from barley a wine comparable with wine made from grapes I
diminish the proportion of malt so as to decrease the weight of the extract to between

page_text: twenty six and thirty per thousand. I diminish the weight of the bitartrate of
potash and I add a solution of cane sugar which I boil with tartaric acid in order to
obtain inversion. Without this previous boiling with tartaric acid the fermentation
would generally be too slow for obtaining good results. The said inversion of the sugar
by an organic acid is essential. The quantity of inverted sugar added is such that the
alcoholic degree after fermentation rises to about 10 per cent. This saccharified barley
must, which is as rich in saccharine matter as good grape must, produces wine of the same
odour and taste as good ordinary white wine made from grapes. I have found from
experience that good results are obtained by substituting for a portion of the
germinated barley the same proportion of cereal flour rice or maize, and by using
instead of cane sugar, the juice of sacchariferous plants, beet-root, sorgho and the like
previously concentrated or even dextrose or glucose or amylum and fecula that are
saccharified by the diastase of the malt. Also by using, instead of tartaric acid,
citric acid which produces a wine which is relatively finer. Also by using, instead of
the elliptical ferment or wine yeast, beer or other yeast which however is not advisable
because a beverage so obtained will contain injurious alcohol. This is not the case
with wine yeast which produces, as in natural wine, besides vinous alcohol uninjurious
normal superior alcohol, for example, normal butyl alcohol instead of isobutyl
alcohol.
The wine obtained from barley is white with a light or dark yellow tinge more
or less accentuated according to the degree of drying to which the malt has been
subjected.
To obtain red wine it is necessary to use the juice of black cherries as a
substitute for the sugar or part of the sugar, or to add to the must an uninjurious
colouring vegetable juice or to cause the same to ferment upon cakes of red
grape.
It is understood that the substances which I have mentioned as being used in the
manufacture of the barley wine can be replaced by other substances possessing similar
properties. For example the bitartrate of potash can be replaced by any other similar
salt, such as bisaccharate of potash or the like.
I also employ, in the composition of the barley wine, tannin or any vegetable
substances which contain the same, as well as any other bodies that are susceptible of
precipitating albuminoid.
Cereal wine obtained in accordance with my invention can be treated or preserved
in a similar manner as grape wine, for example it can be heated, filtered, or subjected
to any operation adapted to prevent the fermentation taking place in contact with air
containing germs.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed I wish it understood that
I claim -
First. The manufacture of barley wine, substantially as hereinbefore described.
Second. In the manufacture of barley wine the employment, for the purposes above
specified, of germinated or ungerminated barley, or other cereal or vegetable sub-
stances of a similar nature containing an amylaceous principle, alone or conjointly
with any fermentable saccharine substance obtained by industrial means or furnished
by vegetable juices.
Third. The employment for the purposes above specified, of bitartrate of potash or a
similar salt such as bisaccharate of potash alone or conjointly with tartaric acid, citric
acid or other organic acid.
Fourth. The employment for the purposes above specified of an elliptic ferment or
wine yeast, and of beer yeast or other ferment causing alcoholic fermentation and
capable of producing barley wine, such as saccharomyces, apiculatus, pastorianus, or
the like.
Fifth. The employment, for the purposes above specified, of tannin or other
astringent substances known under the generic name of tannins, pure or in the
natural state, that is to say, the employment of plants or parts of plants containing

page_text: these substances, and also the employment of any products precipitating albumenoid
substances.
Sixth. The application of known means for protecting barley wine from germs
contained in the air, or germs of diseases, and the heating or filtration which annihilate
them or arrest them after fermentation.
Seventh. The new industrial products obtained by my process, such as white barley
wine, and red barley wine and aerated or sparkling barley wine and also the products
which can be obtained therefrom by distillation.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London,
Agents for the Applicant.