IMPROVEMENTS IN THE MEANS FOR PROMOTING AND IMPROVING THE FERMENTATION OF WINE, BEER, AND OTHER BEVERAGES
Year: 1883

page_text: LETTERS PATENT to Frank Wirth of the Firm of Wirth and Company
Patent Solicitors at Frankfort on the Main in the Empire of Germany for an
Invention of "IMPROVEMENTS IN THE MEANS FOR PROMOTING AND IMPROVING
THE FERMENTATION OF WINE, BEER, AND OTHER BEVERAGES" a communication
from Adolph Reiblen, a person resident at Stuttgart in the Empire of
Germany
PROVISIONAL SPECIFICATION left by the said Frank Wirth at the Office
of the Commissioners of Patents on the 4th July 1883.
FRANK WIRTH, of the firm of Wirth and Company, Patent Solicitors, at
Frankfort-on-the-Main, in the Empire of Germany "IMPROVEMENTS IN THE
MEANS FOR PROMOTING AND IMPROVING THE FERMENTATION OF WINE, BEER, AND.
"3
OTHER BEVERAGES [A communication from Adolph Reihlen, a person resident
at Stuttgart in the Empire of Germany]
This invention relates to the preparation and use of fibres for promoting
fermentation in wine, beer, and other beverages and is based upon the fact that
not only do woody fibres and vegetable cellular substances in their minutest form.
become impregnated with fungoid growths when they are in contact with
substances in a state of fermentation, but they may also be impregnated with
the same growths deriving their germs direct from the air under favourable
.conditions. The fibres impregnated with the said fungoid growths may be used
as ferment instead of yeast but without the disadvantages attending the use of the
same, and for fermentations of all description.
According to the process heretofore in use fermentation was promoted by the
addition of yeast to sugar containing liquids. The quality of the products of
fermentation is dependent upon the action of this yeast which contains always
a varied quantity of fungoid growths some of which are diseased. This dis-.
advantage is of particular importance in the brewing of beer, as the nitrogenous
substances of the yeast are added to the nitrogenous substances of the wort,
whereby the formation of diseased fungoid growths is promoted

page_text: The difficulty of always obtaining yeast of superior quality is the best proof of
this fact
According to the present invention I pour sugar containing pasteurized beer
over clean woody fibres or cellulose, at a temperature suitable for fermentation,
the fungoid growths, which develop in the fermentation of beer deriving further
germs from their contact with the air are thus multiplied.
In the same manner the fungoid growths in a clean sugar-containing and
pasteurized wine placed under the same conditions as above are likewise
multiplied.
The yeastless taste possessed by beverages which have been fermented by means
of the said fungoid growths derived from the air is fully confirmed by micro-
scopical researches. Nitrogenous liquids such as wort, must and the like were
heretofore not apt for obtaining such a result.
.
Although all kinds of woody fibres have been found capable of receiving the
fungoid growths promoting fermentation, those fibres answer best which offer the
greatest surface for the finest distribution of the said fungoid growths. Grated
wood, paper, cotton, wool, flax, hemp, and the like (whether woven as fibre or in
the form of pulp) wood, saw-dust of every description chopped hay, the skins of
fruits, such as, grapes, and apples, the skin of hops, potatoes and the like. To
render the skins of fruits or vegetable efficient they must in all cases be freed
from their juice by means of washing and cooking, the fibres thus obtained which
are firm like wood being grated afterwards into dust
Fibres which are of a bad taste will not answer for beverages, beer is evidently
the material requiring the cleanest and especially the lightest of yeast.
For the purpose of fermenting beer wort, it is necessary:-(1) to select suitable
vegetable substances as feeding ground for the fungoid growths (2) to fix these
fungoid growths upon the material selected. (3) to ferment the wort with
fibres thus prepared amongst the materials which can be used. The one to be
preferred is that which is the cheapest in proportion to its quality, and which
can be easily cleaned in order to be used again, the following will answer the
purpose; woody material obtained from non-resinous trees or from straw, or next
the skins of hops or of grapes which have been used in the manufacture of wine;
saw dust from non-resinous wood, or chopped hay and the like. Cotton wool which
has not been in use, tow, aloe and ochreous fibres are not favourable materials to
use, as the yeast which settles upon these fibres cannot be separated so well from
the, same as from the stuffs woven from such fibres..
The fixing of the fungoid growths is the same for all materials, and although
many of the above materials may be clean enough to receive the said fungoid
growths, it is advisable that they should be preparatively boiled with water, this
operation being performed from time to time for preparing the same material again
for further fermentations, which is an advantage. The fibres being then freed by
pressure. from the water which they may retain, a sugar containing, pure and
pasteurized beer is poured over them, in order to cover the said fibres, when a
favourable temperature has been attained, fermentation sets in which occurs
generally after a lapse of about from 12 to 15 hours.
The microscope is used to ascertain when the right fungoid growths have been
formed over the surface of the liquor.
It is essential for the production of these fungoid growths, that the pasteurized
beer used should contain as few nitrogenous substances as possible; on this
account the beer hereinafter described, obtained from very concentrated wort
several times filtered and containing the purest sugar, is employed Ordinary
pasteurized beer mixed with sugar or maltose may also be used although it is
inferior to the above
When sound fungoid growths have been formed in the above described manner
upon the fibres, fermentation commences and is increased by the addition of
pasteurized beer and of clean fibres. It is better but not necessary that
fermentation should take place in closed. vats: A temperature of from 15 to

page_text: 20 degrees Celsius will be sufficient for a rapid increase of the fungoid growths.
It is sufficient in order to increase the fungoid growths to take wort which is
filtered pasteurized and the sugar of which is about two thirds fermented. This
wort will be hereinafter described.
Good fermenting fibres can be taken from the vats as required
Beer yeast may also be employed for the deposit of healthy fungoid growths
upon the clean fibres; it is preferable, however, not to resort to this practice, as
fungoid growths deriving their germs from the air are lighter and cleaner than any
other.
When it is desired to ferment wines, fruit-wines, champagne or effervescing
beverages by means of the said fermentation fibres, the process is the same, that is
to say, the sugar containing wine, fruit wine or the liquid which is to be fermented,
is poured over the vegetable fibres and when a suitable, temperature is obtained as
above stated the wine fungoid growths are formed in the saine manner as the beer
fungoid growths and the fibres can be used for fermenting any of these liquids.
The use of these fibres need not further be described, as effervescing beverages are
generally fermented with the same partly in vessels and partly in their own bottles
as is the case in the manufacture of artificial mineral waters."
•
The separation at the proper time of this ferment is more easily performed by
using a small bag than in the ordinary manner above described
The fermentation of the wort may be effected with a small or a large quantity
of the above described ferment, as has heretofore been the case when using yeast ;
it has been found by experience that a quantity of compressed fibres equal to
1 per cent of the weight of the wort employed is a small quantity whereas
10 per cent is a rather large one, although neither of these two quantities have
given rise to any inconvenience, however from 2 to 4 per cent is about the right
quantity to use. It is of great importance that the fermentation should commence
quickly so that the wort should not deteriorate
Towards the end of the process the proper quantity of ferment is added with
from four to six times its weight of wort, the wort having been cooled down to
from 30 to 24 degrees Celsius. When after a few hours, an active fermentation
has commenced, the rest of the wort cooled down to 5° or 6° Celsius is added to
the mass.
The period of time required to accomplish this fermentation process is (inde-
pendent of the time taken for the filtration of the wort as hereinafter described);
the same as for the fermentation by means of yeast, the temperature being also
the same, as the sugar is being decomposed the new ferment causes the heavy
yeast to precipitate at the bottom; at a low temperature of fermentation the latter
remains two or three days before it is decomposed. The removal of this. newly
formed yeast before its own decomposition commences is of great importance with
regard to the purity and good taste of the beer, and consequently filtration is the
operation which fulfils best this object: When the beer is simply fermented by
this process but not filtered, it is purer and better than that fermented by ordinary
methods, but the removal of the yeast or deposit by filtration renders it still
better, more brilliant and durable, effects a saving in the quantity of ice
required for cooling and takes moreover a shorter time for fermentation than
heretofore.
The yeast or deposit which settles partly upon the fermentation fibres is
advantageously (but not necessarily) washed away with the filtered wort in part
fermented from the said fibres, the mash is then filtered, and the clean beer
obtained is fermented anew with the clean fibres. The proper time at which
this cleaning should be effected is when from 3 to 4 per cent of the sugar is
decomposed.
The principle of employing a non-nitrogenous ferment and promptly expelling
all nitrogenous substances which may separate, furnishes a brilliant fermentation
and consequently gives very good results.
The next advantage results from being able to carry out the fermentation of the

page_text: clean fermenting wort at a higher temperature than heretofore without any
disadvantage being attached to it.
Highly concentrated worts after a further decomposition of about 3 per cent of
sugar can be refiltered, that is to say, the nitrogenous substances which have
meanwhile separated can be further removed. It is advantageous in carrying out
the above described process to raise the temperature of fermentation to from 10°
to 15° Celsius and to reduce the time allowed for fermentation to five days.
Another result of the above described cleaning is that the fermented beer clears
quicker, becomes more brilliant, sparkles much more, retains its carbonic acid much
longer, when poured out than heretofore in a' glass and is on account of its purity
and durability very suitable. for export. As soon 'as. the, areometer shews that a
suitable specific gravity has been obtained, the fermentation fibres are promoted,
and the further decomposition of sugar can be easily removed by placing the
washed fermentation fibres in a suitable bag, this bag being subsequently immersed
in the filtered fermenting beer. These fibres float, being supported by the
evolution of carbonic acid, whereas the nitrogenous substances produced and which
are separated by this ferment sink to the bottom.
The fermentation fibres which are fairly clean under these circumstances may in
the majority of cases be forthwith used in the fermentation of fresh wort as the
first fungoid growths produced can be used for several fermentations and only
require a new formation from time to time.
:
The above mentioned filtration which is performed by a filtering press, allows
any quantity of wort to be easily cleaned and at the same time used for the
precipitation of yeast, for any other purposes. When the wort is concentrated so
as to contain from 25 to 30 per cent of sugar, and 3 or 4 per cent of that sugar is
decomposed by the new ferment, the yeast is filtered off, concentrated wort is
further added, fermented, and filtered; this is repeated several times as above
stated when at the end of the operation and at a high temperature a beer still
fermenting is obtained which is extremely pure, brilliant and sparkling, and which
on account of the great quantity of spirits of wine which it holds contains still a
large quantity of sugar. This beer diluted with water may serve advantageously
for the formation upon the fibres of the fungoid growths, the germs of which are
•
derived from the air.
In the use of this principle, that is to say, the precipitation of the yeast
containing substances by fermentation, it is necessary that this deposit should be
removed by repeated filtration before these substances are decomposed; further
fermentation with fibres has been found highly advantageous for the must of wines
and fruits, these musts can be completely fermented with the use of the fibres and
more or less wine can be produced for bottling.
These fermentation fibres may be most advantageously used to casily referment
either diseased wine with the addition of sugar containing wine concentrated must
or sugar or diseased beer with the addition of wort and afterwards clarifying the
same by the said fermentation

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Frank Wirth in the Patent Office on the 3rd January 1884.
FRANK WIRTH, of the firm of Wirth and Company, Patent Solicitors, at
Frankfort-on-the-Main in the Empire of Germany "IMPROVEMENTS IN THE
MEANS FOR PROMOTING AND IMPROVING THE FERMENTATION OF WINE, BEER. AND
OTHER BEVERAGES" A communication from Adolph Reihlen, a person resident
at Stuttgart, in the Empire of Germany
!
This invention relates to the preparation and use of fibres for promoting
fermentation in wine, beer, and other beverages, and is based upon the fact that
not only do woody fibres and vegetable cellular substances in their minutest form
become impregnated with fungoid growths when they are in contact with
substances in a state of fermentation, but they may also be impregnated with tho
same growths deriving their germs direct from the air under favourable conditions.
The fibres impregnated with the said fungoid growths.may be used as ferment
instead of yeast but without the disadvantages attending the use of the same, and
for fermentation of all description.
According to the process heretofore in use, fermentation was promoted by the
addition of yeast to sugar containing liquids. The quality of the products of
fermentation is dependent upon the action of this yeast which contains always a
varied quantity of fungoid growths some of which are diseased. This disadvantage
is of particular importance in the brewing of beer, as the nitrogenous substances of
the yeast are added to the nitrogenous substances of the wort, whereby tho
formation of diseased fungoid growths is promoted.
The difficulty of always obtaining yeast of superior quality is the best proof of
this fact.
According to the present invention I pour sugar containing pasteurized beer over
clean woody fibres or cellulose. At a suitable temperature for fermentation, the
fungoid growths, which develop in the fermentation of beer, deriving further germs
from their contact with the air, are thus multiplied. In the same manner the
fungoid growths in a clean sugar containing and pasteurized wine, placed under the
same conditions as above described, are likewise multiplied.
The absence of taste of yeast in beverages which have been fermented by means
of the said pure fungoid growths derived from the air is fully confirmed by
microscopical researches. Nitrogenous liquids such as wort, must, and the like,
are not serviceable for obtaining such a result.
Although all kinds of woody fibres have been found capable of receiving
fungoid growths promoting fermentation, those fibres answer best which offer the
greatest surface for the finest distribution of the said fungoid growths. Grated
wood, paper, cotton, flax, hemp and the like, whether as fibre or in the form of
pulp; wood, saw-dust of every description, chopped hay, the skins of fruits, such
as grapes, and apples and the skin of hops potatoes, and the like. To render the
skins of fruits or vegetables efficient they must in all cases be freed from their
juice by means of washing and cooking, the fibres thus obtained which are firm
like wood being grated afterwards into dust.
Fibres which have a bad taste will not answer for beverages; beer is evidently
the material requiring the cleanest or purest yeast, which can be obtained so
easily everywhere.
For the purpose of fermenting beer wort it is necessary to select suitable
vegetable substance as feeding ground for the fungoid growths, and then to fix
these fungoid growths upon the material selected

page_text: Amongst the materials which can be used the one to be preferred is that which
is the cheapest in proportion to its quality, and which can be easily cleaned in
order to be used again; the following will answer the purpose; woody material
obtained from non-resinous trees or from straw, or next the skins of hops, or of
grapes which have been used in the manufacture of wine; saw-dust from non-
resinous wood, or chopped hay and the like. Cotton which has not been in use,
tow aloe and ochreae fibres are not favourable materials to use, as the yeast which
settles upon these fibres cannot be separated so well from the same as from the
materials woven from such fibres.
The fixing of the fungoid growths is the same for all materials, and although
many of the above mentioned may be clean enough to receive the said fungoid
growths, it is advisable that they should be preparatively boiled with water, this
operation being performed from time to time to prepare the same material again
for further fermentations which is an advantage. The fibres being then freed by
pressure from the water which they may retain, a sugar containing pure and
pasteurized beer is poured over them, in order to cover the said fibres. When a
favourable temperature has been attained fermentation commences generally after
a lapse of about from 12 to 15 hours. The microscope proves that the real fungoid
growths have been formed.
It is essential for the production of these fungoid growths that the pasteurized
beer used should contain as few nitrogenous substances as possible; on this account
the beer hereinafter described obtained from very concentrated wort several times
filtered and containing the purest sugar is employed..
Ordinary pasteurized beer mixed with sugar or maltose may also be used.
although it is inferior to the above.
When sound fungoid growths have been formed in the above described manner
upon the fibres, fermentation commences, and is increased by the addition of
pasteurized beer and of clean fibres. It is advantageous (but not necessary) that
fermentation should take place in closed vats. A temperature of from 15
to 20 degrees Celsius will be sufficient for a rapid increase of the fungoid growths.
It is sufficient in order to increase the fungoid growths to take wort which is
filtrated and pasteurized, and the sugar of which is about two thirds fermented.
This wort will be hereinafter described.
Good fermenting fibre can be taken from the vats as required.
Very good beer yeast may also be employed for promoting healthy fungoid
growths upon the clean fibres, it is preferable however not to resort to this practice,
as fungoid growths deriving their germs from the air are purer and more easily
obtained than any other.
When it is desired to ferment wines, fruit wines, champagne or effervescing
beverages by means of the said fermentation fibres, the process is the same, that
is to say, the sugar-containing wine, fruit-wine, or liquid which is to be fermented,
is poured over the vegetable fibres, and, when a suitable temperature is obtained
as above stated, the wine fungoid growths are formed in the same manner as the
beer fungoid growths and the fibres can be used for fermenting any of these
liquids. The use of these fibres need not further be described, as effervescing
beverages are generally fermented with the same partly in their own bottles and
partly in vessels the latter being the case in the manufacture of artificial mineral-
waters. The separation at the proper time of this ferment is more easily
performed by using a small bag containing the said ferment. The fermentation of
the wort may be effected with a small or a large quantity of the above described
ferment, as has heretofore been the case when using yeast. It has been found by
experience that a quantity of compressed fibres equal to 1 per cent of the weight
of the wort employed is a. small quantity whereas 10 per cent is a rather large
one. Neither of these two quantities have given rise to any inconvenience but
from 2 to 4 per cent is about the proper quantity to use.
.
It is of great importance that the fermentation should commence quickly so that.
the wort should not deteriorate. For this reason the proper quantity of ferment

page_text: has added to it from four to six times its weight of wort the wort having been
cooled down to from 24 to 30 degrees Celsius. When after a few hours an active
fermentation has commenced the rest of the wort cooled down to 5 or 6 degrees
Celsius is added to the mass..
The period of time required to accomplish this fermentation process is
(independent of the time of fermentation of filtered wort which is mentioned'.
below) the same as for the fermentation by means of yeast, the temperature being
also the same.
As the sugar is being decomposed the new ferment causes the
heavy yeast to precipitate at the bottom; at a low temperature of fermentation
the latter remains two or three days before it is decomposed. The removal of
this newly formed yeast before its own decomposition commences is of great
importance with regard to the purity and good taste of the beer, and consequently
filtration is the operation which fulfils best this object. When the beer is simply
fermented by this process but not filtered, it is purer and better than that
fermented by ordinary methods. But the removal of the yeast or deposit by
filtration renders it still better, more brilliant and more durable, effects a saving
in the quantity of ice required for cooling, and takes moreover a shorter time for
fermentation than heretofore.
The yeast or deposit which settles partly upon the fermentation fibres is
advantageously (but not necessarily) washed away with the filtered wort in part
fermented, from the said fibres; the mash is then filtered and the clean beer'
obtained is fermented anew with the clean fibres.
The proper time at which the cleaning should be effected is when from 3 to 4
per cent of the sugar is decomposed
The principle of employing a non-nitrogenous ferment and promptly expelling
all nitrogenous substances which may separate, furnishes a brilliant fermentation.
and consequently gives very good results..
The next advantage results from being able to carry out the fermentation of the
clean fermenting wort at a higher temperature than heretofore, without any
disadvantage being attached to it; highly concentrated wort after a further
decomposition of about 3 per cent of sugar can be refiltered. That is to say the
nitrogenous substances which have meanwhile separated can be removed. It is
easy in carrying out the above described process to raise the temperature of
ferimentation to from 10 to 15 degrees Celsius and to reduce the time of
fermentation to five days.
Another result of the above described cleaning is that the fermented beer clears
quicker, becomes more brilliant, sparkles much more retains its carbonic acid much
longer, when poured out, than heretofore, and is, on account of its purity and
durability, very suitable for export. As soon as the aerometer shews that a
suitable specific gravity has been obtained the fermentation fibres are removed,
thus the further decomposition of sugar can be easily stopped. This work is much
simplified by placing the washed fermentation fibres in suitable bags. These bags
float being supported by the evolution of carbonic acid, whereas the nitrogenous
substances produced and which are separated by this ferment sink to the bottom.
The fermentation fibres which are fairly clean under these circumstances or which
are washed and heated for the purpose of cleaning may in the majority of cases be
forthwith used in the fermentation of fresh wort as the first fungoid growths
produced can be used for several fermentations and only require a new formation
from time to time.
The above mentioned filtration which is performed by a filtering press allows
any quantity of wort to be easily cleaned and at the same time allows for the
precipitation of yeast for any other purposes.
When the wort, concentrated so as to contain from 25 to 30 per cent of sugar.
and 3 or 4 per cent of that sugar, is decomposed by the new ferment, the yeast is
filtered off, and concentrated wort is further added, fermented and filtered; this is
repeated several times as above stated when, at the end of the operation and at a
high temperature, a beer still fermenting is obtained, which is extremely pure,

page_text: ;
brilliant and sparkling, and which on account of the great quantity of spirits of
wine which it holds contains still a large quantity of sugar.
This beer diluted
with water may serve advantageously for the formation upon the fibres of the
fungoid growths the germs of which are derived from the air.
>
In the use of this principle, that is to say the precipitation-of the substances
containing yeast by fermentation, it is necessary that this deposit should be
removed by repeated filtration before these substances are decomposed. Further
fermentation with fibres, has been found highly advantageous for the must of
wines and fruits, these musts can be. brilliantly fermented with the use of the
fibres, and more or less wine can be produced for bottling.
These fermentation fibres may be most advantageously used to easily re-ferment
either diseased wine, with the addition of sugar. containing wine concentrated
must or sugar, or diseased beer, with the addition of wort and afterwards clarifying
the same by the said fermentation
Having thus fully described the said. invention as communicated to me by my.
correspondent and the manner of performing the same I wish it understood that
I claim.
First. The method hereinbefore described of preparing vegetable fibres of all
descriptions as ferments, and the employment of the said prepared fibres for the
decomposition of the different kinds of sugar for the production of alcohol and
carbonic acid in the manufacture of beer, wine, champagne and other beverages
usually charged with carbonic acid, and for promoting the re-fermentation of beer,
wine, and fruit-wine.
Second. The filtration of the beer, wort, wine or fruit must, whereby the yeast-
containing substances precipitated by means of the fermentation fibres, are
separated from the said wort or must.
Third. Washing and heating the fibres for the purpose of cleaning the fungoid
growths in order to be able to use the said fibres again for fresh fermentations.
In witness whereof I the said Frank Wirth have hereunto set my hand and
seal this Thirty first day of December in the year of our Lord One thousand
eight hundred and eighty three
TDANLIZ
Zrt