IMPROVEMENTS IN THE MANUFACTURE OF CHAMPAGNE OR SPARKLING WINES to be as follows:
Year: 1884

page_text: I JOHN CLAYTON MEWBURN of 169 Fleet Street, in the City of London, Fellow
of the Institute of Patent Agents do hereby declare the nature of my invention for
"IMPROVEMENTS IN THE MANUFACTURE OF CHAMPAGNE OR SPARKLING WINES
to be as follows:-
"
This invention relates to the manufacture of champagne or sparkling wines.
Into vessels of tinned iron or other suitable material capable of withstanding a
pressure of at least 12 atmospheres and coated internally with varnish so as to
prevent contact of the liquid with the metal I put a mixture of wine (vins vieux)
and condensed must; the proportions will depend upon the particular wine
employed but from 5 to 15 per cent of condensed must will in most cases be a
suitable proportion. I place these vessels in a chamber the temperature of which
is gradually brought to and then maintained at 25° Centigrade. Fermentation
sets up rapidly and produces the desired pressure and in 20 to 25 days is completed.
Then the wine which is allowed to retain a pressure of about 6 atmospheres is
transferred into another vessel at equal pressure to be cooled therein and clarified
by an ordinary tapnic fining.
The resulting product is a wine or champagne which is faultless as regards
limpidity, sparkle, effervescence, flavor and keeping power; it can undergo long
journeys and great variations of temperature without deterioration. The drawing
off and bottling must of course be done under pressure and without contact
with air.
By means of this invention I can produce at any time in vessels of large capacity
and by direct fermentation champagne or sparkling wine ready for bottling and
thereby avoid the great expense and loss incurred in the ordinary mode of
manufacture,

page_text: I JOHN CLAYTON MEWBURN, of 169 Fleet Street, in the City of London, Fellow
of the Institute of Patent Agents do hereby declare the nature of my invention
for "IMPROVEMENTS IN THE MANUFACTURE OF CHAMPAGNE OR SPARKLING WINES"
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 champagne or sparkling wines.
Into vessels of tinned iron or other suitable material capable of withstanding a
pressure of, at least, 12 atmospheres and coated internally with varnish so as to
prevent contact of the liquid with the metal I put a mixture of wine (vins vieux)
and condensed must; the proportions will depend upon the particular wine
employed but from 5 to 15 per cent of condensed must will in most cases be a
suitable proportion. I place these vessels in a chamber the temperature of which
is gradually brought to and then maintained at 25° Centigrade. Fermentation
sets up rapidly and produces the desired pressure and in 20 to 25 days is completed.
Then the wine which is allowed to retain a pressure of about 6 atmospheres is
transferred into another vessel at equal pressure to be cooled therein and clarified
by an ordinary tannic fining.
The resulting product is a wine or champagne which is faultless as regards
limpidity, sparkle, effervescence, flavor and keeping power; it can undergo long
journeys and great variations of temperature without deterioration. The drawing
off and bottling must of course be done under pressure and without contact
with air.
By means of this invention there can be produced at any time in vessels of large
capacity and by direct fermentation champagne or sparkling wine ready for
bottling and thereby the great expense and loss incurred in the ordinary mode of
manufacture are avoided.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed as communicated to
me, I declare that what I claim is
1. The process or mode hereinbefore described of manufacturing champagne or
sparkling wines.
2. In the manufacture of champagne, or sparkling wines, the heating, to, and
maintaining for about 20 to 25 days at, a temperature of about 25° Centigrade of a
mixture of wine (vins vieux) and condensed must contained in strong vessels in
proportions such as those stated, then transferring the liquid to another vessel,
cooling it and clarifying it, all substantially as set forth.