Unfermented Wines, Drinks, and the like.
Year: 1886

page_text: Unfermented Wines, Drinks, and the like.
I HENRY NORBERT ECKEL of N° 11 Hart Street, Mark Lane, in the City of
London, Merchant, do hereby declare the nature of my invention for "IMPROVE-
MENTS IN THE PRODUCTION OF NON-ALCOHOLIC AND UNFERMENTED WINES,
DRINKS AND THE LIKE" and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement :-
The object of this Invention is to produce (by certain means and by a novel
process now to be described) from fresh grape juice, as well as from the juice of
other wine producing fruits, wines and drinks of an unfermentable character, and
in which when made under this process are absolutely free from any trace of
alcohol.
The process is carried out in the following way.
Firstly. The neutralization or killing of the fermentive germs contained in the
freshly expressed juice of the grape, or of any other fruit under treatment is effected
by the addition to such juice of the following.
1/ acidum sulphurosum or
2/ calcium mono-sulphurosum,
3/ calcium bisulphurosum.
4/ acidum carbonicum.
No 2 and 3, however may be applied singly or combined, according to
requirements.
In the first three cases "acidum sulphurosum" is the acting principle; the
quantity to add differs according to Vintage (year) and country: in general a
sulphurous acid preparation suffices, which imparts to 100 Litres (22½rd Gallons)
at once 80 grammes of sulphurous acid, and 20 grammes gradually or by degrees
in due time,
The preparations which I employ are the following.
Calcium bisulfurosum, a watery solution of calcium and acidum sulfurosum;
1 Litre of which contains:

page_text: This liquid may be considered as a solution of calcium monosulfurosum in water
which is saturated with acidum sulfurosum.
Calcium monosulfurosum and acidum sulfurosum can also be used separately.
The former is a yellowish white powder containing 41 per cent of acidum
sulfurosum, and the latter is a watery liquid containing as much as 10 per cent. of
acidum sulfurosum.
In the place of either acidum carbonicum may be employed to kill the germs of
fermentation of the must.
Of the solution of calcium bisulfurosum as much as 1 per cent. is added to the
must.
Of the powder calcium monosulfurosum it requires mostly 50 Grammes per
Hectolitre.
Until now the neutralization or killing by sulphurous acid and carbonic acid of
the fermentative germs in "the lees" has been believed to be impossible, but to
show that it is not so I would here state that I have now in my possession
"musts" (unfermented grape juices) two years old, treated by the process here
described and the subject of this improvement, the same being quite limpid and
under the microscope, absolutely free from the germs of fermentation (bacciles).
Secondly. In the month of April of the year following, the clear "must" is
if necessary partially dis-oxidized, by removing the surplus amount of acid by the
addition of powdered marble, by which process the sulphurous acid, if any still
remaining free, is neutralized first, then heated up to about 200° Fahrenheit in
order to remove a taste which arises from this mode of preserving, or in order to
remove the free sulphuric acid in Must" which requires no dis-oxidation or
removal of the surplus amount of acid.
Immediately after "the must" is cold again it is saturated with carbonic acid;
if the germs of fermentation are from the first or from the beginning, neutralized
by carbonic acid, for which up to 5 atmospheres pressure are necessary, all the
above mentioned afterwork can be dispensed with, except perhaps, the dis-oxidation
and "the inust" without being heated is saturated with carbonic acid after it has
cleared itself.
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The juice of other fruits is treated in the same way, but it requires a little more
of the above ingredients; disoxidation here being scarcely necessary.
The juice of grapes taken in a fresh condition and other fruit with fifty per cent
of sugar can by heating at 200 Fah' be also turned into a Liqueur free of alcohol;
such liqueurs can be consumed with aerated waters, but will also serve to improve
"musts" not containing sugar enough.-Simply conserved Must without sugar may
also serve for this purpose.
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The juice of grapes and fruit condensed gives an extract or jelly which is
extremely palatable and durable.
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In order to produce or obtain "red must" (the juice, of all grapes being white
whilst still in an unfermented state) one adds to the conserved must on warming
it a sufficient quantity of red dross of wine, and skins of berries, bilberries can also
be used for colouring, dis-alcoholized red wine may also be used for the same
purpose.
After the heated must has been bottled in neutralized bottles (cleaned with
calcium bi-sulphurosum) or after the must has been heated in bottles the latter are
corked with corks, treated also with calcium sulphurosum; the must itself receives
either no addition or at the most 1 per 1000 parts of acidum formicum, the place
of which also can be taken by another member of the fatty acids, viz.
CnH₂n. O, or Cm H₂m + 1 CO OH:
the use of salycilic acid can mostly be dispensed with for this purpose.
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After the free acidum sulfurosum has been removed by heating from the nust
treated as above, the latter is filtered into disinfected. bottles, 2 Cc calcium
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page_text: The dis-infection of the bottles is effected by dry heat, by steam or by filling
them with calcium bi-sulfurosum which is allowed to run out again by inverting
the bottles or turning them upside down.
The dis-infection of the corks is effected either by steam of by impregnating
nine-tenths of their length with ceresin a liquid parafin obtained from Galicia with
the part free of ceresin turned to the must, the corks are immediately from the
ceresin bath forced into the bottles, if warm with a cold machine, if cold with a
heated machine.
In the case of still must and fruit juice this completes the process, whilst the
same still wine or still fruit juice is made into sparkling must or fruit juice by the
introduction of carbonic acid.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I claim is:
1. Obtaining from the juice of grapes and other fruits (wine-producing) wines of
a pleasant and agreable taste, but without employing any process of fermentation
in their manufacture, all such wines, drinks and the like being consequently and
entirely free from all or any trace of alcohol.
2. The production of such wines, drinks and the like, in the manner now set
forth and by the process above described.