IMPROVEMENTS IN REGULATING MAINTAINING OR STOPPING FERMENTATION IN WORT, BEER, WINE AND OTHER LIQUIDS OF A FERMENTABLE NATURE
Year: 1883

page_text: LETTERS PATENT to William Phillips Thompson of the firm of W. P. Thompson
& Boult of 323 High Holborn in the county of Middlesex Agents for foreign
Patent Solicitors for an Invention of "IMPROVEMENTS IN REGULATING
MAINTAINING OR STOPPING FERMENTATION IN WORT, BEER, WINE AND OTHER
LIQUIDS OF A FERMENTABLE NATURE a communication from Herr Gottlieb
Pommer and Doctor Paul Ebell both residing at Hanover in the empire of
Germany
33
!
PROVISIONAL SPECIFICATION left by the said William Phillips Thompson
at the Office of the Commissioners of Patents on the 21st August 1883.
WILLIAM PHILLIPS THOMPSON of the firm of W. P. Thompson and Boult [of]
323 High Holborn in the County of Middlesex Agents for Foreign Patent Solicitors
"IMPROVEMENTS IN REGULATING, MAINTAINING OR STOPPING FERMENTATION IN
WORT, BEER, WINE, AND OTHER LIQUIDS OF A FERMENTABLE NATURE."
A com-
munication to me from Herr Gottlieb Pommer and Doctor Paul Ebell, both residing
at Hanover, in the Empire of Germany
This invention relates to regulating the fermentation and to maintaining and
stopping fermentation of liquids especially beer and wine, by means of peroxide
of hydrogen or the peroxides or hydrated peroxides of Alkaline and Alkaline
earths..
The invention is based upon the fact that the vitality of Bacteria, mould, yeast
plant, and of other ferments is influenced unequally by the existence of peroxide
of hydrogen, and that the influence of the peroxide of hydrogen or peroxides or
hydrated peroxides of Alkalies or Alkaline earths, namely, (barium, strontium,
calcium, magnesium, potassium, sodium and ammonium), is different upon organised
and upon unorganised fermentations. The former are hindered in development
through the peroxide of hydrogen and already named substances by graduated
dilution, while the latter by the same process develop themselves without hindrance.
[Price 4d1

page_text: The latter are also checked in their action by an increased dilution and by a still
greater dilution entirely killed.
So that in this manner at first further development of the lactic fermentation
principle in a fermenting liquid, which contains yeast and for example lactic
fermentation principle in certain quantities, is checked or entirely stopped by a
suitable addition of the above substances, while the yeast itself does not seem to
be influenced, but by a further addition of the combination the activity of the
yenst is checked and at last completely stopped.
Consequently we affirm:
1st. If the fermentation of wort, must, or beer, is too much, and if the same is to
be checked, an addition of the peroxide of hydrogen or the above substances
will accomplish what is necessary in the cask or vat. The 3 per cent water
solution of the peroxide of hydrogen adapts itself the best to this purpose. The
added matter is variable and depends upon the condition of the liquid, upon the
temperature, degree of fermentation and quantity of existing yeast. The following
quantities give the best result, 0·001 parts to 0.3 parts of a 3 per cent solution of
peroxide of hydrogen with 100 parts of beer, wort, or must.
2nd. If the fermentation of beer, must, or other wort goes wrong, namely if acid
fermentation exists, the further development in this is checked by an
addition of 3 per cent peroxide of hydrogen solution. According to circumstances
or condition 001 to 0-2 parts of the solution to 100 parts bear, wine, must, or wort
can be added.
The addition can be added with success to casks or vats.
3rd. Preservation of beer and wine for exportation in export casks.
Before drawing the beer and wine, the peroxide of hydrogen is mixed in 3 per
cent of the watery solution, and added to the beer and wine either in the vats or
when filling the barrels, or in the export vessels (casks, jugs, bottles,). The
addition depends upon the condition of the liquid, and on certain circumstances,
such as how long this liquid is to be kept. The addition will however last with
the above named limitations. The higher the temperature so much the more
peroxide of hydrogen is requisite; the added matter can be diluted if the mixture
contains more alcohol.
"
The latter method is to take the place of the system of preservation by supple-
mentary heat used hitherto, which is known in Germany by the name of
Pasteurisiren." If compared with this latter system it is much to be preferred,
because no heat is necessary and any kind of cask or vessel can be made
available.
The vessel is to be hermetically sealed after the addition of the peroxide of
hydrogen. The peroxide or hydrated peroxide of Alkali and Alkaline earths,
which can be used instead of tho peroxide of hydrogen are to be used in chemical
equivalent quantities and with the same limitations as the peroxide of hydrogen.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said William Phillips Thompson in the Patent Office on the 18th February
'1884.
WILLIAM PHILLIPS THOMPSON, of the firm of W. P. Thompson and Boult, of
323, High Holborn, in the county of Middlesex, Agents for Foreign Patent
Solicitors 'IMPROVEMENTS IN REGULATING, MAINTAINING AND STOPPING FERMEN-
TATION IN WORT, BEER, WINE AND OTHER LIQUIDS OF A FERMENTABLE NATURE
A communication from Herr Gottlieb Pommer and Doctor Paul Ebell, both
residing at Hanover, in the empire of Germany
"
This invention relates to regulating the fermentation and to maintaining and
stopping fermentation of liquids especially beer and wine by means of peroxide of
hydrogen or the peroxides or hydrated peroxides of alkalies and alkaline earths.
The invention is based upon the fact that the vitality of Bacteria, mould, yeast
plant, and of other ferments is influenced unequally by the existence of peroxile of
hydrogen, and that the influence of the peroxide of hydrogen or peroxides or
hydrated peroxides of alkalies or alkaline earths (namely, barium, strontium,
calcium, magnesium, potassium, sodium and ammonium) is different upon organized
and upon unorganized' fermentations. The former are bindered in development
through the peroxide of hydrogen and already named substances by graduated
dilution, while the latter by the same process develop themselves without hindrance.
The latter are also checked in their action by an increased dilution and by a still
greater dilution entirely killed:
So that in this manner at first further development of the lactic fermentation
principle in a fermenting liquid which contains yeast, and for example lactic
fermentation principle in certain quantities, is checked or entirely stopped by a
suitable addition of the above substances, while the yeast itself does not seem to
be influenced, but by a further addition of the combination the activity of the
yeast is checked and at last completely stopped.
Consequently we affirm:
-
1st. If the fermentation of wort, must or beer is too much and if the same is to
be checked, an addition of the peroxide of hydrogen or the above substances will
accomplish what is necessary in the cask or vat. The three per cent water
solution of the peroxide of hydrogen adapts itself the best to this purpose. The
added matter is variable and depends upon the condition of the liquid upon the
temperature, degree of fermentation and quantity of existing yeast. The following
quantities give the best result, 0·001 parts to 0.3 parts of a three per cent solution
of peroxide of hydrogen with 100 parts of beer, wort or must.
2nd. If the fermentation of beer, must or other wort goes wrong, namely if acid
fermentation exists, the further development in this is checked by an addition of
three per cent peroxide of hydrogen solution. According to circumstances or
condition 0.01 to 0.2 parts of the solution to 100 parts beer, wine, must or wort
can be added. The addition can be added with success to casks or vats.
3rd. Preservation of beer and wine for exportation in export casks.
Before drawing the beer and wine the peroxide of hydrogen is mixed in three
per cent of the watery solution and added to the beer and wine either in the vats,
or when filling the barrels or in the export vessels (casks, jugs, bottles). The
addition depends upon the condition of the liquid and on certain circumstances,
such as how long this liquid is to be kept. The addition will however last with
the above named limitations. The higher the temperature so much the more
peroxide of hydrogen is requisite; the added matter can be diluted if the mixture
contains more alcohol.

page_text: The latter method is to take the place of the system of preservation by supple-
mentary heat used hitherto which is known in Germany by the name of
"Pasteurisiren." If compared with this latter system it is much to be preferred,
because no heat is necessary and any kind of cask or vessel can be made
available.
The vessel is to be hermetically sealed after the addition of the peroxide of
hydrogen. The peroxide or hydrated peroxide of alkali and alkaline carths which
can be used instead of the peroxide of hydrogen are to be used in chemical
equivalent quantities and with the same limitations as the peroxide of hydrogen.
Having now described the invention as communicated to me, I wish it to be
understood that what I desire to protect under the Letters Patent is
1st. The addition of peroxide of hydrogen or of the peroxide or of the hydrated
peroxides of barium, strontium, calcium, magnesium, potassium, sodium and
ammonium-to beer, wine, must or wort, in vats, casks or cooling vessels, for
regulating the development of the yeast.
2nd. The addition of the substances indicated under part 1" to fermenting or to
over-formenting liquids for the suppression of the development of acid ferments.
3rd. The addition of the substances indicated under part 1" to fermented
liquors in bottles, vats and casks in order to preserve these liquors or to check or
entirely stop the fermentation, in particular to take the place of the "Pasteurisiren"
in bottles.
In witness whereof I the said William Phillips Thompson have hereunto set
my hand and seal this sixteenth day of February in the year of our Lord one
thousand eight hundred and eighty four.