Improvements in Fermentation in the Manufacture of Beer, Alcohol, Wine, Vinegar and the like, and in the Preparation of a Yeast Extract for use in the same.
Year: 1898

page_text: Date of Application, 23rd Nov., 1898
Complete Specification Left, 22nd Aug., 1899-Accepted, 18th Nov.,
1899
IMVU VIDIONAL DI LUITICATION.
Improvements in Fermentation in the Manufacture of Beer, Alcohol,
Wine, Vinegar and the like, and in the Preparation of a Yeast
Extract for use in the same.
I, JOHN HERON, of 110, Fenchurch Street, in the City of London, Consulting
and Analytical Chemist, do hereby declare the nature of this invention to be as
follows:-
This invention consists of improvements in fermentation in the manufacture of
beer, alcohol, wine, vinegar and the like, and in the preparation of a yeast extract
for use in the same.
The object of this invention is to increase the fermenting power of yeast and
also to increase the fermenting activity of yeast in the manufacture of beer,
alcohol, wine, vinegar and the like. I effect this object by the use of an extract
from yeast and my invention includes a special process for its preparation. It
has been found desirable in some breweries to add yeast food in order to strengthen
the yeast; and this is particularly the case in breweries where a considerable
amount of sugar is used. Various substances have been proposed, for example,
phosphate of ammonia, peptones and the like.
Amongst the bodies used as a yeast food may be mentioned malto-peptone, and
this has hitherto been found one of the most efficient for the purpose. The
preparation that I use to stimulate the yeast cell during the fermentation of
beer, wine alcohol and vinegar is obtained by a special process from yeast. In
the year 1890 O'Sullivan and Tompson described the liquefaction of yeast, and
recently it has been proposed to use certain products obtained from the liquefied
yeast as dietetics or foods for human use. O'Sullivan in his communication
specified conditions for the purpose of obtaining the maximum quantity of
invertase and I modify his process for the purpose of obtaining my improved
result.
According to my invention I take ordinary pressed yeast from breweries and
distilleries and mix the same with an equal bulk of water. I then add a sufficient
quantity of carbonate of ammonia to render the mixture exactly neutral or it may
be slightly alkaline, and allow it to stand for three hours or so, the object being
first to neutralize the acidity which is always present in such yeast, and secondly
to dissolve up to a large extent any hop, resin or other impurities that may be
present. I then press the yeast thus purified as dry as possible. I next allow
this washed and pressed yeast to liquefy by allowing the yeast to stand at a
temperature between 80° and 100° F., for seven days or longer. At the end
of this time I mix the mass with an equal bulk of water containing 1 per cent.
hydrochloric acid and raise the whole to boiling, at which temperature I maintain
it for 30 to 60 minutes. I am aware that there are other processes for obtaining
extracts from yeast; but I consider it very desirable to submit the yeast prior to
such process to my special treatment.
I then neutralize with milk of lime, allow to stand, and after having filtered

page_text: bright I concentrate it down to a thick paste in vacuo, or if necessary to complete
dryness and grind up to a fine powder.
I have discovered that extract from yeast preferably produced in the manner
herein described when employed in the manufacture of beer, alcohol, wine, vinegar
and the like acts as a powerful stimulant, whereby the yeast is considerably
strengthened; and the amount of alcohol considerably increased.
The extract from yeast is added during the fermentation process in the same
way as other yeast foods.
J. C. MEWBURN & ELLIS,
55 and 56, Chancery Lane, London,
Chartered Patent Agents.
Improvements in Fermentation in the Manufacture of Beer, Alcohol,
Wine, Vinegar and the like, and in the Preparation of a Yeast
Extract for use in the same.
I, JOHN HERON, of 110, Fenchurch Street, in the City of London, Consulting
and Analytical Chemist, do hereby declare the nature of this invention and in
what manner the same is to be performed to be particularly described and ascer-
tained in and by the following statement:-
This invention consists of improvements in fermentation in the manufacture of
beer, alcohol, wine, vinegar and the like, and in the preparation of a yeast extract
for use in the same.
The object of this invention is to increase the fermenting power of yeast and
also to increase the fermenting activity of yeast in the manufacture of beer,
alcohol, wine, vinegar and the like. I effect this object by the use of an extract
from yeast and my invention includes a special process for its preparation. It
has been found desirable in some breweries to add certain substances commercially
known as yeast food in order to strengthen the yeast; and this is particularly
the case in breweries where a considerable amount of sugar is used. Various
substances have been proposed, for example, phosphate of ammonia, peptones
and the like.
Amongst such bodies used as a yeast food that known as malto-peptone has
hitherto been found one of the most efficient for the purpose. The preparation
that I use to stimulate the yeast cells during fermentation, whether for the
production of beer, wine, spirits, etc., is an extract of yeast and is preferably
extracted from the yeast by a special process.
In the year 1890 O'Sullivan and Tompson described the liquefaction of yeast
and the conditions necessary for the purpose of obtaining the greatest possible
degree of fluidity. Recently it has been proposed to use certain products obtained
from the liquefied yeast as dietetics or foods for human use. I modify the above
mentioned process of O'Sullivan and Tompson for the purpose of obtaining my
special extract.
According to my invention I take ordinary pressed yeast from breweries and
distilleries and mix the same with an equal bulk of water. I then add a sufficient
quantity of carbonate of ammonia or other alkali to render the mixture exactly
neutral or very slightly alkaline, and allow it to stand for three hours or so,
the object being first to neutralize the acidity which is always present in such
yeast, and secondly to dissolve up to a large extent any hop resin or other
impurities that may be present. then press the yeast thus purified as dry as

page_text: possible and if necessary submit it to a second washing and pressing using pure
water only. I next allow this washed and pressed yeast to liquefy by allowing
it to stand at a temperature between 80° and 100° F., for seven days or longer.
At the end of this time I mix the mass with an equal bulk of water containing
to 1 per cent. hydrochloric acid and subject the mixture to a temperature not
exceeding 150° F., for a space of time not exceeding three hours. I then raise the
whole slowly to boiling point, at which temperature I maintain it for 30 to 60
minutes. I am aware that there are other processes for obtaining extracts from
yeast; but I consider it very desirable to submit the yeast prior to such extracting
process to my special treatment, whereby the impurities or a larger portion of
them are removed.
I then neutralize with milk of lime or sodium hydrate or sodium carbonate,
allow to stand, and after having filtered bright I concentrate it down either in an
open pan or in vacuo to a thick paste, or if necessary to complete dryness and
grind up to a fine powder.
I have discovered that extract from yeast preferably produced in the manner
herein described, when employed in the manufacture of beer, alcohol, wine,
vinegar and the like acts as a powerful stimulant, whereby the yeast cell is con-
siderably strengthened, and the amount of alcohol considerably increased.
The extract from yeast is. added during the fermentation process in the same
way as other yeast foods.
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. The preparation of yeast food by washing out the resin and other impurities
from yeast, then allowing the purified yeast to liquefy, then boiling with hydro-
chloric acid and then neutralizing filtering and concentrating, substantially as
and for the purpose described.
2. In the manufacture of beer, wine and the like the use of yeast extract
(whether prepared according to the process claimed by Claim 1 or in any other
known way) to stimulate and nourish the yeast cells during fermentation sub-
stantially as described.
Dated this 22nd day of August 1899.
J. C. MEWBURN & ELLIS,
55 and 56, Chancery Lane, London,
Chartered Patent Agents.