IMPROVEMENTS IN 16 THE PROCESS OF FERMENTATION AND IN THE MANUFACTURE OF ALCOHOL BEER WINE AND THE LIKE
Year: 1884

page_text: I SOHAN HENRI LODER of 22 Tolsteegcingel, Utrecht in the Kingdom of the
Netherlands do hereby declare the nature of my Invention for IMPROVEMENTS IN
16
THE PROCESS OF FERMENTATION AND IN THE MANUFACTURE OF ALCOHOL BEER
WINE 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 :—
My invention relates to preparing an alcoholic solution of colouring matters from
phloroglucine, catechine, resorcine, orcine, phenole and benzole combinations, by
mixing them with a mash, boiling them and finally setting them in fermentation.
Instead of phloroglucino and catechine, substances may be used, which, by being
treated with acids or alkalies, give phloroglucine and catechine. It is to be under-
stood that these matters have to be operated upon by acids, before they can be used
in this process, to replace the glucosides, contained in the above mentioned
substances. Moritannic acid or quercetino are the best substances to be used for this
purpose. Resorcine is partly used as resorcine and partly as Trinitroresorcine.
As an orcein compound I use archil.-Aniline, mononitrophenole, monoamnido-
phenole are the benzole compounds to be considered in this process. Nitric acid,
potassium nitrate or ammonium nitrate, potassium sulpho-cyanide or ammonium
sulpho-cyanide iron tartrate and ammonium bi-tartrate are also used.
All these substances are mixed with the mash either before the fermentation sets
in or during the process of fermentation.
For the preparation of the mash any substance used in alcoholic fermentation
may be employed.
The following red colouring matters can be developed in a saccharine or glucosic
solution all of which are soluble in alcohol acidulated with tartaric acid.
1. Colouring matters obtained by means of the fermentation of sugar, where
orcein (C, H, NO₂), potassium sulpho-cyanide nitre, tartaric acid, ammonium
bi-tartrate and iron tartrate are used.
For each 1000 gr of sugar 4.49 gr: of orcein 15 gr of nitre 7.27 gr: of
potassium sulpho-cyanide 0.3 gr: of iron tartrate 25 gr: of ammonium bi-tartrate
and 7.5 gr of tartaric acid are employed.
2. Colouring matters obtained by means of the fermentation of sugar, where.
resorcine, orcein (C, H, NO,), potassium sulphocyanide, nitre, tartaric acid
ammonium bitartrate and iron tartrate are employed.

page_text: For each 1000 gr: of sugar 2.55 gr: of resorcine 11.49 gr: of orcein 15 gr: of
nitre 7.27 gr of potassium sulphocyanide 25 gr: of ammonium bi-tartrate 0.3 gr
of iron tartrate 7.5 gr of tartaric acid are employed.
3. Colouring matters obtained by means of the fermentation of sugar where
trinitroresorcine, orcein (C, H, NO.), potassium sulpho-cyanide, nitre tartaric acid,
ammonium bi-tartrate and iron tartrate are used.
For each 1000 gr: of sugar 5.25 gr of trinitroresorcine 9.83 gr: of orcein.
6.23 gr of potassium sulpho-cyanide 15 gr: of nitre 2.5 gr: of tartaric acid 25 gr:
of ammonium bi-tartrate and 6 gr.: of iron tartrate are employed.
10
The orcein (C, H, NO,) in the figures 1. 2. 3 may be substituted for a part or
for the whole quantity either by quercetine (C2 H₁ O₁₁), moritannic acid
(Ca Ho O), aniline, monoamidophenole and orthoamidophenole, in that manner as
to have: for each 11.49 gr: of orcein with 7.27 gr of potassium sulpho-cyanide and
with 15 gr of nitre either 24 gr: of quercetine with 14.55 gr of potassium
sulpho-cyanide and with 15. gr: of nitre, or 17.85 gr: of moritannic acid with
14.55 gr of potassium sulpho-cyanide and with 15 gr of nitre, or 6.97 gr: of
aniline with 7.27 gr of potassium sulpho-cyanide and with 15 gr: of nitro or
8.17 gr of monoamidophenole with 7.27 gr: of potassium sulpho-cyanide and
with 15 gr of nitre or 20.85 gr: of orthomononitrophenole and with 14.55 gr of
potassium sulpho-cyanide.
:
I have still to observe that I use in the figures 2 and 3 for each 7.27 gr: of
potassium sulpho-cyanide 2.13 gr. of Resorcine or 6.12 gr of Trinitroresorcine.
Of these substances, employed in the manner indicated above, nitre and nitrates,
potassium sulpho-cyanide ammonium bi-tartrate and tartaric acid are to be added
before the ferment, resorcine, trinitroresorcine in a state of solution before 4th of
the sugar have been fermented, moritannic acid and quercetine in a state of solution
before th of sugar have been fermented; orcein, aniline and monoamidophenole
before th of the sugar have fermented. Aniline and monoamidophenole are used
in the form of bi-tartrates.
To obtain combinations of these colouring matters each of those solutions can be
first produced separately and afterwards they may be mixed in a certain propor-
tion; in this case however it would require 3 to 4 mouths for the combinations to
take place.
It is better to mix the fermenting liquids. at the moment when orcein has to be
added before th of the sugar has been converted into alcohol and if possible to
exclude the air.
The given quantities of orcein and of quercetine are minimum quantities for the
given proportions of nitre and nitrified principles. They have to be increased to
an analogous proportion if extract of archil and extract of the wood of Morus
tinctoria or of Rhus continus (both yellow dye woods) or the like. is employed.
By orthomononitrophenole I mean that one which is distilled over by steam.
The figures given for nitre and nitrified principles indicate the maximum
quantities to be used for pure saccharine solutions. If matters containing albumen
(nitrogenous matter) are present in the mash double the quantities of the substances
specified can be employed. In this case however the ammonium bitartrate is
omitted and the nitro advantageously replaced by the proportionate quantities of
nitric acid.
The mash with the nitric acid, the nitre and tartaric acid are to be boiled
together with 0.05 gr: of iron for every 1000 gr of glucose and 100 gr of nitro-
genous matter during an interval of 20 to 30 minutes and it is best for this
purpose to boil them by steam in a wooden vat.-The other substances are added
after the, cooling of the mash, after which the process proceeds exactly in the same
way as in the case of pure saccharine solutions..
Here it must be taken into consideration that water is employed to such an
amount with the sugar and the glucose as to obtain 5 per cent of alcoholic solu-
tion. With the yeast derived from this process which has taken up a great
quantity of coloring matter 10 to 17 per cent of alcoholic solution can be produced

page_text: and in this way the whole quantity of colouring matter is obtained in alcoholic
solution. The presence of iron influences the color only in the case of substances,
like catechine being employed. The presence of iron is always advantageous as it
facilitates the exchange of the atoms of nitrogen.
The employment of iron with nitric acid facilitates the oxydation of the sulphur
of the albuminates; by this means I obtain substitutod catechines amongst which
a vanilla like substance in a vegetable mash, mixed with orthomononitrophenole
and moritannic acid or with quercetine-With monoamidophenole and aniline
salicylic aldehyde and benzylie aldehyde as well as their methyl compounds are
obtained by this method.
In pure saccharine solutions the saine result can be arrived at by using
potassium sulpho-cyanide and methylamine.-I therefore use also for each
1,000,000 gr of sugar 9 gr: of methylamine bitartrate or 10 gr of trimethylamine
in statt of 8 gr: ammonium bi-tartrate in the figures 1. 2 and 3 or in the sub-
stituted ones as set forth.
It is to be noted that chlorates can partly replace the nitre, although their use
is not advisable.
In this process the preparation of the mash and the fermentation is carried out
exactly in the same way as is usually the case in preparing alcohol, wine or beer;
but it must be understood it is better to uso clear mashes without draff, and a
frequent drawing off and a final mechanical or chemical clarifying is necessary to
obtain a clear solution.
The alcoholic solutions of colouring matters and aldehyde-like aromatic bodies
obtained by these processes can be used for coloring purposes as well as for the
preparation of liquors, as white, red wines or sparkling wines from which vinagre
can be obtained or also by distilling the alcohol a spirit can be produced containing
aldehyde like aromatic bodies.
Having now particularly described and ascertained the nature of my said
Invention aud in what manner the same is to be performed I declare that what
I claim is:
The process substantially as described in the specification of employing nitric
acid trinitroresorcin, orthomononitrophenol with sulpho-cyanic acid, resorcin, orcein,
aniline, orthomonoamidophenol, phloroglucine and catechine derivatives in a mixture
in a state of alcoholic fermentation by which improvements in the fabrication of
alcohol wine beer and the like are achieved.