A Process and Apparatus for the Production of Sparkling Wines and other Sparkling Beverages.
Year: 1891

page_text: Date of Application, 24th Aug., 1891
Complete Specification Left, 2nd Sept., 1891-Accepted, 31st Oct., 1891
PROVISIONAL SPECIFICATION.
A Process and Apparatus for the Production of Sparkling Wines
and other Sparkling Beverages.
I, ALEXANDER BRUNS of Halle on the Saale, Germany, Chemist, do hereby
declare the nature of this invention to be as follows:-
:-
A process of manufacture of sparkling wines (champagne &c.) and other sparkling
beverages which are produced by natural fermentation, is hereinafter described,
having for object to enable such wines or beverages to be produced even in very
small quantities, so that every wine merchant, even one in the smallest way of
business, can produce for himself the quantity he requires of wines and other
sparkling beverages of the kind mentioned. This process renders it possible to
manufacture sparkling wines ("Sect") in countries where their manufacture has
not been carried on heretofore, and thereby to save import duty. In carrying out
the new process an apparatus is used which is illustrated in the accompanying
drawings. This apparatus consists of a vat of upwardly tapering form, provided
at bottom with a discharge cock a, enclosed in an air tight metal envelope m
For manufacturing sparkling wines from grape wine, fruit wine, and berry wine,
the wine is charged into the vat, and, if it does not contain the necessary ferments,
there is mixed with the wine a ferment obtained by squashing raisins in a mortar,
pouring light sugared wine thereon, and keeping this mixture in a lightly corked
condition for several days at a temperature of about 25° C. (say 77° Fah.); on the
third day there will be living yeast cells. The temperature of the apartment or
locality in which the vat is located, should be about 22° C. (say about 72° Fahr.)
during fermentation. After the wine which is to be manufactured into sparkling
wine has been charged into the vat and the ferment added to it if required and
when the apparatus has been and is closed, the atmospheric air contained in the
envelope is expelled and replaced by carbonic acid; this being effected by connecting
the cock by means of a pipe with the expansion vessel hereinafter mentioned,
whilst cock is opened. Fermentation begins at once after charging, and is
completed in from 14 to 21 days. The yeast particles are deposited on the bottom;
the conical form of the vat has for object to prevent the yeast from adhering to
the walls.
By means of a small addition of tannin, and, if required, of alum, there is given
to the yeast a pulverulent and non-tegumentary consistency which expedites the
clarification. After the fermentation is terminated, the clear sparkling wine is
drawn off (through the pipe which is provided with a discharge cock a and is made
of (or coated with) precious metal, and projects a short distance above the bottom
of the vat) into the bottles which have been previously charged with liqueur ;
whilst the yeast remains undisturbed at the bottom of the vat until the apparatus
is empty. In drawing off, which is effected exactly as in the case of mineral waters,
the upper cock b is brought into communication with an expansion vessel containing
the carbonic acid under pressure; and thus, by exerting a uniform pressure upon the
wine, the sediment is prevented from rising.
The new process has great advantages over others heretofore known for the
manufacture of sparkling wine ("Schaumwein ") and other sparkling beverages.
As already mentioned, this new process enables even the smallest wine merchants
to manufacture for themselves the quantities of champagne they require. Further-
more according to the new process the manufacture requires two to three weeks at
the most, whilst the manufacture in bottles as practised at the present time takes
at least 4 months. The product is much superior, because there is absolutely no
loss of the carbonic acid (which has a pressure of 5 atmospheres and over).

page_text: The costly labour usually required in manipulating the charged bottles
("degorgiren, dosiren" &c.) is dispensed with in the new process, and any workman,
even though inexperienced can draw off the sparkling wine without difficulty.
The large premises and extensive cellarages usually needed for the manufacture of
champagne, are, as will be evident, also unnecessary for carrying out the new
process. For example, on an area of 1.25 square metres 30,000 bottles can be
filled, because a vat of 1000 litres capacity produces at each operation 1500 bottles
of champagne, and can be filled 20 times in one year. The new process also admits
of bottles being re-used because the internal glass walls of the bottles are not
exposed to the action of the process of fermentation, and therefore remain as
smooth as before. The breakage of bottles and the loss of wine which is caused
at present by breakage and venting or discharging ("degorgement") etc., and
which amounts to about 20%, loss of wine and bottles, is also obviated by the new
process.
Dated this 24th day of tous 1001
Per F. J. Brougham,
46, Lincoln's Inn Fields, London, W.C., Agent for the Applicant.
COMPLETE SPECIFICATION.
A. Process and Apparatus for the Production of Sparkling Wines and
other Sparkling Beverages.
I, ALEXANDER BRUNS of Halle on the Saale, Germany, Chemist, 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 :-
A process of manufacture of sparkling wines (champagne etc.) and other sparkling
beverages which are produced by natural fermentation, is hereinafter described,
having for object to enable such wines or beverages to be produced even in very
small quantities, so that every wine merchant, one even in the smallest way of
business, can produce for himself the quantity he requires of wines and other
sparkling beverages of the kind mentioned. This process renders it possible to
manufacture sparkling wines ("Sect") in countries where their manufacture has
not been carried on heretofore, and thereby to save import duty.
In carrying out the new process an apparatus is used which is illustrated in the
drawings filed with my Provisional Specification. This apparatus consists of a vat
of upwardly tapering form, provided at botton with a discharge cock a, and
enclosed in an air tight metal envelope m.
For manufacturing sparkling wines from grape wine, fruit wine, and berry wine, the
wine is charged into the vat, and, if it does not contain the necessary ferments, there is
mixed with the wine a ferment obtained by squashing raisins in a mortar, pouring
light sugared wine thereon, and keeping this mixture in a lightly corked condition
for several days at a temperature of about 25° C. (say 77° Fah.); on the third day
there will be living yeast cells. The temperature of the apartment or locality in which
the vat is located, should be about 22° C. (say about 72° Fah.) during fermentation.
After the wine which is to be manufactured into sparkling wine has been charged
into the vat and the ferment added to it if required and when the apparatus has
been and is closed, the atmospheric air contained in the envelope is expelled and
replaced by carbonic acid; this being effected by connecting the cock c by means
of a pipe with the expansion vessel hereinafter mentioned, whilst cock 6 is opened.
Fermentation begins at once after charging, and is completed in from 14 to
21 days. The yeast particles are deposited on the bottom; the conical form of
the vat has for object to prevent the yeast from adhering to the walls.
By means of a small addition of tannin, and, if required, of alum, there is given
to the yeast a pulverulent and non-tegumentary consistency which expedites the

page_text: clarification. After the fermentation is terminated, the clear sparkling wine is
drawn off [through the pipe which is provided with a discharge cock a and is made
of (or coated with) precious metal, and projects a short distance above the bottom
of the vat] into the bottles which have been previously charged with liqueur;
whilst the yeast remains undisturbed at the bottom of the vat until the apparatus
is empty. In drawing off, which is effected exactly as in the case of mineral waters,
the upper cock is brought into communication with an expansion vessel containing
the carbonic acid under pressure; and thus, by exerting a uniform pressure upon the
wine, the sediment is prevented from rising.
The new process has great advantages over others heretofore known for the
manufacture of sparkling wine ("Schaumwein") and other sparkling beverages.
As already mentioned, this new process enables even the smallest wine merchants
to manufacture for themselves the quantities of champagne they require. Further-
more according to the new process the manufacture requires two to three weeks at
the most, whilst the manufacture in bottles as practised at the present time takes at
least 4 months. The product is much superior, because there is absolutely no loss
of the carbonic acid (which has a pressure of 5 atmospheres and over).
The costly labour usually required in manufacturing the charged bottles
("degorgiren, dosiren" etc.) is dispensed with in the new process, and any workman,
even though inexperienced, can draw off the sparkling wine without difficulty.
The large premises and extensive cellerages usually needed for the manufacture of
champagne, are, as will be evident, also unnecessary for carrying out the new
process. For example, on an area of 1.25 square metres 30,000 bottles can be
filled, because a vat of 1000 litres capacity produces at each operation 1500 bottles
of champagne, and can be filled 20 times in one year. The new process also admits
of bottles being re-used, because the internal glass walls of the bottles are not
exposed to the action of the process of fermentation, and therefore remain as
smooth as before. The breakage of bottles and the loss of wine which is caused
at present by breakage and venting or discharging ("degorgement") etc., and
which amounts to about 20% loss of wine and bottles, is also obviated by the new
process.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
1. The process of manufacture of sparkling wines and other sparkling beverages
by natural fermentation, in which there is added to wine in a vat a ferment
[obtained by adding to squashed raisins a light, sugared wine, and thereupon
subjecting the mixture whilst lightly corked for several days to a temperature of
about 25° C. (say 77° Fah.)] and during the process of fermentation the yeast
has imparted to it by means of a small addition of tannin and alum, a pulverulent
non-tegumentary consistency that expedites the clarification.
2. In the process of manufacturing sparkling wines and other sparkling beverages
by natural fermentation, according to the preceding claim, the use as set forth of an
apparatus consisting of an upwardly tapering vat which is enclosed within an air
tight metallic envelope and is furnished at bottom with a discharge cock (made
of or coated with precious metal) that projects somewhat into the vat, and which
vat can be placed in communication by means of an upper cock with an expansion
vessel containing carbonic acid under pressure, substantially as described and
illustrated in the drawing.
T
W. LLOYD WISE,
Per F. J. Brougham,
46, Lincoln's Inn Fields, London, W.C., Agent for the Applicant.