A NEW AND USEFUL PROCESS FOR PREVENTING FROM ANY POSSIBLE ALTERATIONS THE SACCHARIFICATION OF AMYLACEOUS SUBSTANCES BY MALT
Year: 1885

page_text: I LÉON CUISINIER, Chemist Engineer, of Paris in the republic of France do
hereby declare the nature of my said invention for "A NEW AND USEFUL PROCESS
FOR PREVENTING FROM ANY POSSIBLE ALTERATIONS THE SACCHARIFICATION OF
AMYLACEOUS SUBSTANCES BY MALT "
to be as follows:-
This process is intended for preventing the deterioration by ferments of starchy
matters during saccharification. Especially applicable for use in breweries, dis-
tilleries and in the manufacture of worts, syrups and solid maltose, it is based
upon the following scientific fact:
Ether, chloroform and anaesthetics in general, added to a liquid in sufficient
quantity to completely arrest the action of "figured" ferments, do not perceptibly
affect the action of the "non figured" ferments.
The operation is carried out in practise as follows:
A thousandth part by measure of chloroform added to wort containing starchy,
matters, without affecting in any way the saccharification, preserves it almost
indefinitely from any lacto-butyric or other similar ferment.
Other anaesthetics may be made use of, but chloroform is preferable, on account
of the facility of use, and the ease with which it may be entirely removed from a
wort to which it has been added, as it suffices to simply boil the liquid in order to
drive off from it every trace of chloroform.
It is obvious that the process of saccharification with addition of chloroform is
best carried out in closed vessels, on account of the volatility of the said reagent;
it then becomes possible to recover practically the whole of the chloroform used in
each operation, from the first portion of the liquid evaporated from the wort on
ebullition, by redistilling the same in a retort.
This simple process for the preservation of liquid from deleterious ferments
requires no special treatment of the same, and affords a method of preserving for
almost any length of time liquids such as infusions of malt, brewer's worts and

page_text: mashes, also the worts and liquors containing starchy matter in process of
saccharification, for the production of maltose, consequently the starch thereof is
completely converted into maltose, and subsequently into alcohol.
The full details and modifications of the process will be duly described in the
final specification.
Dy
I, LEON CUISINIER, Chemist Engineer of Paris in the Republic of France 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:
This process is intended for preventing the deterioration by ferments of starchy
matters during saccharification. Especially applicable for use in breweries, dis-
tilleries, and in the manufacture of worts, syrups, and solid maltose, it is based
upon the following scientific fact;
Ether, chloroform, and anaesthetics in general added to a liquid in sufficient
quantity to completely arrest the action of "figured" ferments, do not perceptibly
affect the action of the "non figured" ferments.
The operation is carried out in practice as follows;
A thousandth part by measure of chloroform added to wort containing starchy
matters, without, affecting in any way the saccharification, preserves it almost
indefinitely from any lacto butyric or other similar ferment.
Other anaesthetics may be made use of, but chloroform is preferable, on account
of the facility of use, and the ease with which it may be entirely removed from a
wort to which it has been added, as it suffices to simply boil the liquid, in order to
drive off from it every trace of chloroform.
It is obvious that the process of saccharification with addition of chloroform is
best carried out in closed vessels, on account of the volatility of the said reagent;
it then becomes possible to recover practically the whole of the chloroform used in
each operation, from the first portion of the liquid evaporated from the wort on
ebullition, by redistilling the same in a retort.

page_text: This simple process for the preservation' of liquid from deleterious ferments,
requires no special treatment of the same, and affords a method of preserving for
almost any length of time, liquids such as infusions of malt, brewer's worts and
mashes, also the worts and liquors containing starchy matter in process of
saccharification for the production of maltose, consequently the starch thereof is
completely converted into maltose, and subsequently into alcohol.
Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, I declare that what
I claim is;
1. The use of anaesthetics, preferably chloroform, to preserve unaltered worts or
mashes of malt, or other amylaceous substances.
2. The application of the process herein before described in the processes of
brewing, distilling, malt extracting, and similar industries, making use of malt,
or of other amylaceous substances.