IMPROVEMENTS IN THE MANUFACTURE OF ARTIFICIAL WINE, VINEGAR, AND BRANDY, PART OF WHICH IMPROVEMENTS IS APPLICABLE IN THE MANUFACTURE OF BRANDY GENERALLY
Year: 1857

page_text: LETTERS PATENT to Michael Henry, of 77, Fleet Street, in the City
of London, Patent Agent, for the Invention of "IMPROVEMENTS IN THE
MANUFACTURE OF ARTIFICIAL WINE, VINEGAR, AND BRANDY, PART OF WHICH
IMPROVEMENTS IS APPLICABLE IN THE MANUFACTURE OF BRANDY GENERALLY."
- A communication.
Sealed the 5th March 1858, and dated the 26th September 1857.
PROVISIONAL SPECIFICATION left by the said Michael Henry at the
Office of the Commissioners of Patents, with his Petition, on the 26th
September 1857.
I, MICHAEL HENRY, of 77, Fleet Street, in the City of London, Patent
Agent, do hereby declare the nature of the said Invention for "IMPROVEMENTS
IN THE MANUFACTURE OF ARTIFICIAL WINE, VINEGAR, AND BRANDY, PART OF WHICH
IMPROVEMENTS IS APPLICABLE IN THE MANUFACTURE OF BRANDY GENERALLY,"
communication to me by a foreigner residing abroad, to be as follows:-
The nature of the said Invention, communicated to. me by a foreigner
residing abroad, is as follows:-
This Invention has, first, for its object the production of artificial wines and
other beverages and vinegar; and, secondly, the improvement of brandies
made from natural wines, and other alcoholic liquids.
The Invention, as far as it relates to the manufacture of artificial wines and

page_text: beverages, consists in employing for the purpose an artificial wort composed of
the constituent elements or ingredients which the Inventor has ascertained by
chemical analysis to compose natural grape juice or grape wort, and in
submitting such artificial wort to alcoholic fermentation, and then treating it
as in the case of natural wines. Certain ingredients may be added to give any
desired aroma, "bouquet," or flavor and color. The Inventor manufactures
his aforesaid artificial wort of water, sugar of glucose or cane, or beet-root
sugars, or other sweet or saccharine matter, bitartrate of potassa, tannin (either
pure or in the state of oak bark, or other suitable substance from which it may
be obtained), yeast of beer or other yeast, leaven, or ferment capable of
developing or keeping up alcoholic fermentation. Coloring matters, such as
whortle berries, berries of the uva ursi, or elderberries, or decoction of
logwood or Brazil wood, are added to color the beverage, if desired (or this
may be effected by the admixture of a natural dark wine); and to give the
beverage any desired aroma, "bouquet," or flavor, the Inventor adds to the
ingredients a small quantity of elder flowers, Florentine iris, alcohol of
raspberry, unripe plums, unripe sorb-tree fruit, or other aromatic or suitable
substance, or, for certain aromas or flavors, he adds a small quantity of
a vegetable acid (as citric, malic, tartaric, &c.), or a very small proportion of
certain soluble salts, such as double tartrate of potass or of iron. This
improved beverage may be mixed with natural wines or brandies, and may be
rendered effervescing by treating it in a manner similar to champagne, or
charging it with gas.
The Inventor manufactures artificial brandy from the improved wine or
beverage produced as described in the same manner as brandy is now distilled
from natural wine, and he prefers to infuse or add Brazil-wood shavings with
the beverage before distillation.
Artificial vinegar is manufactured from the artificial wine produced as
described according to any known mode of manufacturing vinegar from
natural wines.
This Invention is, so far as it relates to the manufacture of brandies from
natural wines or other alcoholic liquids, consists in adding Brazil-wood
shavings before, during, or after distillation.
A good brandy may be manufactured from the herein-before described
artificial wine combined with a natural wine.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Michael Henry in the Great Seal Patent Office on the
25th March 1858.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, MICHAEL
HENRY, of 77, Fleet Street, in the City of London, Patent Agent, send.
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-sixth day of September, in the year of our Lord
One thousand eight hundred and fifty-seven, in the twenty-first year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said Michael Henry, Her special licence that I, the said Michael Henry,
my executors, administrators, and assigns, or such others as I, the said
Michael Henry, my executors, administrators, and assigns, should at any time
agree with, and no others, from time to time and at all times thereafter during
the term therein expressed, should and lawfully might make, use, exercise,
and vend, within the United Kingdom of Great Britain and Ireland, the
Channel Islands, and Isle of Man, an Invention for "IMPROVEMENTS IN
THE MANUFACTURE OF ARTIFICIAL WINE, VINEGAR, AND BRANDY, PART OF WHICH
IMPROVEMENTS IS APPLICABLE IN THE MANUFACTURE OF BRANDY GENERALLY,"
(communicated to me by a foreigner residing abroad,) upon the condition.
(amongst others) that I, the said Michael Henry, my executors or adminis-
trators, by an instrument in writing under my, or their, or one of their
hands and seals, should particularly describe and ascertain the nature of
the said Invention, and in what manner the same was to be performed,
and cause the same to be filed in the Great Seal Patent Office within
six calendar months next and immediately after the date of the said Letters
Patent.
NOW KNOW YE, that I, the said Michael Henry, do hereby declare
the nature of the said Invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement thereof, as communicated to me, that is to say :-
This Invention relates to the manufacture of artificial wines (or beverages
intended as substitutes for natural wines, that is to say, wines made from the
grape), also to the manufacture of artificial brandy and vinegar; and part of
the Invention refers to a mode of improving brandies generally, whether
produced from natural wine or other alcoholic liquid.

page_text: The "must or expressed juice of the grape from which natural wine is
made, having been found by chemical analysis to consist of certain constituent
elements or ingredients, the Inventor proposes to take such ingredients, and (by
combining them together) to form them into an artificial "must" or wort for
the production of artificial wine and liquids derivable therefrom; and the
Invention (in so far as it refers to artificial wines) consists in manufacturing
artificial wines by first preparing an artificial wort or "must," by combining
the constituent ingredients found to compose natural grape juice wort or must,
and subjecting the same to alcoholic fermentation by the addition thereto of a
yeast or ferment, and then treating as in the production of wine from the
grape, adding ingredients for giving the required flavor, aroma, or bouquet,
and also coloring agents where desirable, introducing in certain cases certain
vegetable acids and soluble salts to imitate the flavor or bouquets of particular
wines. This artificial wort or must is manufactured of water, glucose, or cane
or beet-root sugar, or other saccharine substance, bitartrate of potassa, tannin,
either pure or in a state of oak bark, or other substance yielding tannin,
to which is added beer yeast or other leaven or ferment capable of inducing or
keeping up alcoholic fermentation. Coloring matters, such as bilberries,
berries of the uva ursi or elderberries, or decoction of logwood or Brazil
wood, may be introduced, or the coloring may be effected by mixing with
a natural wine, or it may be altogether dispensed with. The aroma or
'bouquet" is imparted by the addition of certain aromatic and flavoring
agents (in small quantities), such, for example, as elder flowers, Florentine
iris, alcohol of raspberry, unripe plums, and sloes or bullaces, unripe fruit of
the mountain ash or sorb tree, &c. For certain "bouquets" or flavors, a small
quantity of a vegetable acid, such as malic, formic, citric, tartaric, &c., is
added; and for others, a small proportion. of certain soluble salts, such as
tartrate of potassa, iron, &c., it having been ascertained by analysis of the
"musts" that the peculiar flavors of certain natural wines are produced
or modified by the presence of such acids or salts.
66
The respective proportions in which the various ingredients are to be
employed in this manufacture, and the selection of the agents for coloring,
flavoring, and imparting the aroma or "bouquet" will of course vary according
to the particular quality or description of artificial wine to be produced, and
must be regulated accordingly.
And in order to imitate any particular wine or growth (in carrying the

page_text: Invention into effect), such agents and such proportions are to be adopted as
may be found in its particular must, or as may be considered best to produce
as complete a resemblance as may be to the wine intended to be simulated.
Wines or beverages produced according to this Invention may be modified
by mixture with natural wines and brandies, as, for example, an artificial
white wine may be coloured and flavored by combining with a natural red
or dark wine.
I now proceed to describe the best means, as communicated to me, for
carrying this part of the Invention into effect.
Bitartrate of potassa is first dissolved in cold or warm water, preferably the
latter; to this solution are added the glucose or other saccharine matter, and
the yeast or other ferment, which must be previously well washed, and such
other or others of the before-mentioned ingredients as may be required. The
mixture is placed in a convenient vat or vessel, and left to undergo alcoholic
fermentation. When this fermentation has ceased, the product is poured off
into proper tuns or recipients to complete imperceptible fermentation. At the
end of, say, three months, the wine may be drawn off ready for drinking; or,
if it is to be kept by, it should be treated like natural wine.
The wine may be rendered sparkling or effervescing by treating it like
champagne wine, or it may be aërated or charged with gas in any suitable
manner.
By way of example, I propose to mention proper proportions and ingredients
for producing a common white wine of one sort :-To 22 gallons water take
35 lbs. glucose, 1 lb. bitartrate of potassa, 3 oz. tartaric acid, 2 lbs. oak bark,
75 grains troy elder flowers. Of course, for other sorts of wine these pro-
portions are to be varied, and other ingredients may be used. Certain inert
substances may also be added without sensibly affecting the result.
A superior kind of white wine may be made by increasing the proportion of
glucose; for example, doubling it again and again, according to the alcoholic
strength to be imparted to the wine, and half the tartaric acid may be dispensed
with, and an equivalent of citric acid substituted; for certain wines a small
quantity of formic acid may be employed, say about 6 dwts. to 22 gallons of
water.
The peculiar flavor and "bouquet" of Spanish wines may be traced to the
presence in the must of a small quantity of double tartrate of potassa and
iron; hence, in manufacturing artificial beverages intended to imitate the
wines of Spain, this substance should be added while fermentation is going on,
but in very small proportions, say about 7 grains troy to 22 gallons liquid.
The beverage manufactured as described, and which the Inventor termis

page_text: ARTIFICIAL VINEGAR.
The Invention, in so far as it relates to the manufacture of artificial vinegar,
consists in employing for the purpose artificial wine produced as herein-before
described, which is converted into vinegar in the same manner as vinegar is
now made from natural wines, as, for example, by the processes known in
France as the Bordeaux and Orleans methods.
ARTIFICIAL BRANDY.
In respect of this part of the Invention, artificial brandy is manufactured
from the artificial wine produced, as described, by distillation, in like manner
as brandy is now distilled from natural wine, and the product is improved by
the addition or infusion of Brazil wood.
The best mode of carrying this part of the Invention into effect consists
in first infusing Brazil wood shavings in the artificial wine, and then,
distilling it; but preliminary infusion or maceration may be dispensed with,
and the shavings merely introduced into the alembic with the wine to bo dis-
tilled. The proportion of wood should be varied according as a stronger
or weaker flavor is required; a good proportion is 2 lbs. wood to 22 gallons
wine;
but the proportions and mode of operating may be varied as desired.
Good brandies may be produced from a liquid resulting from the com-
bination of an artificial wine made according to this Invention with a natural
wine, such as cognac or other sort; and particular flavors or aromas may be
obtained by suitably selected mixtures of brandies.
BRANDIES GENERALLY.
The Invention, in so far as regards the manufacture of brandies, whether
produced from natural or grape-juice wine or any other alcoholic liquid, consists
in employing Brazil wood in such manufacture before, during, or after
distillation.
And having now described the nature of the said Invention, and in what
manner the same may be carried into effect, as communicated to me, I declare
that I claim,
First, the manufacture of artificial wines or beverages, simulating wines
made from grapes of various growths, generally in the manner herein-before
described.
Second, the mode of manufacturing artificial wine by combining the

page_text: constituent elements of grape-juice wort or must into an artificial wort or
must, with the addition of a ferment or yeast, and leaving such artificial wort
or must to undergo alcoholic fermentation, and treating it as in the case
of natural wine.
Third, the production of wines or beverages by combining artificial wines
produced as described with red or other natural wines.
Fourth, the mode of imitating the "bouquets" and flavors of certain natural
wines, the produce of the grape, by the employment in the manufacture of
artificial wine of small quantities of certain vegetable acids, such as malic,
formic, tartaric, citric, &c., and of certain soluble salts, such as tartrate of
potassa, &c.
Fifth, the employment for the manufacture of artificial brandy and vinegar
of artificial wines, produced as hercin-before described, combined or not with
natural wines.
And, sixth, the mode of improving the manufacture of brandy, whether
produced from artificial wine according to this Invention, or from any other
alcoholic liquid, by employing Brazil wood in the manufacture thereof, before,
during, or after distillation, as herein-before described.
In witness whereof, I, the said Michael Henry, have hereunto set my
hand and seal, this Twenty-fourth day of March, One thousand eight
hundred and fifty-eight
Witness,
C. DARBY,
77, Fleet St.
M. HENRY. (L.S.)