Year: 1888

page_text: We, VITOLDE D'OSTACHIEWICZ, and LADISLAS DE GERLICZ, both of 30, Boulevard
St. Germain, Paris, in the Republic of France, Chemists, do hereby declare the
nature of our invention, and in what manner the same is to be performed, to
be particularly described and ascertained in and by the following statement, (that is
to say) :-
This invention relates to the production of alcoholic spirits, as for instance of rum
from the fermentation of the juice of the sugar cane, from substances containing
sugar.
In order to obtain rum by the direct distillation of the juice of sugar canes, it is
necessary that the alcoholic fermentation should be so regulated, that it continues
constant, rapid, and regular between the risks of lactic and acetic fermentation.
In order to obtain this result the simple addition of 20 to 30 centigrammes of
oxalate or sulphate of ammonia to the litre of fresh juice is sufficient. Sugar cane
juice contains sufficient albumen and phosphatic salts to effect its alcoholic fermen-
tation, but its feeble hold on nitrogen salts hinders the course of this fermentation
and prolongs to two or three weeks the production of from 27 % to 30% of alcohol
to 100 of sugar. During this long period butyric, acetic, carbonic, and succinic acids as
well as glycerine are generated, at the expense of the sugar and with corresponding
detriment to the propylic, butylic, amylic, caprylic, valerianic, and capronic spirit in
the alcohol.
But if in the manufacture of sugar say 12 per cent. of crystallizable sugar is
separated, of the total 16 per cent. of sugar contained in the juice, the molasses
retains together with the remaining per cent. of sugar a larger proportion of
nitrogen, and the fermentation of this molasses takes place under more favourable
conditions.
Moreover the use of distiller's wash having become common, the fermentation of
molasses is carried on with good results.
The object of the present invention is, by the addition of nitrogen salt, to allow the
direct distillation of sugar cane juice and to direct to the desired alcoholic fermentation
this capricious substance.

page_text: For this purpose oxalate of ammonia may be used, its use being founded upon the
fact that the distillor's wash of sugar cane molasses contains both an 'oxcess of acid
and a quantity of nitrogen, and that its beneficial influence upon the formentation of
the molasses is unquestionable.
By the employment of two grammes of the oxalate to 10 litres of juice, 47 to 48
per cent. of pure alcohol can be obtained aftor 8 to 9 days fermentation, from 100
kilogrammes of sugar.
Oxalate of ammonia, however, being expensive, it is preferable to use a very much
cheaper salt, sulphate of ammonia, which is morcover quicker and better in its
action, six days fermentation yielding 48 and even 486 of alcohol to 100 kilogrammes
of sugar.
Benring in mind that 100 parts of crystallizable give 105 parts of uncrystallizable
sugar and hat the latter is equivalent to 51-11 of alcohol and 48-84 carbonic acid it
is evident that 100 parts of crystallizable sugar should yield 53-80 of alcohol. It is
impossible however, in practice, to obtain so L.gh a result. Even during the proper
and regular fermentation, some products analogous to alcohol are formed at the
expense of the sugar, and a loss of to 6 per cent. is always calculated upon, and to
this amount (that is to say, the difference between the theoretical 53-80 and the 48
per cent. of practice) the loss is reduced by the improved process.
The following should be observed in the fermentation of the cane juice. 1st. It should
not be heated or strained, but should be pumped or conveyed directly from the mill
to the fermenting vats. 2nd. To 10,000 litres of tho juice, 2 to 8 kilogrammes of
oxalate or sulphate of ammonia are to be added dissolved in 4 to 5 litres of wator.
The materials are thoroughly stirred, and the juice commences at once to ferment,
and the fermentation is complete by the 6th day for juice containing 9 to 20 per cent.
of sugar if the temperature is favourable.
3rd. The best temperature for the fermentation is from 20° to 30° centigrade.
Ordinarily there has been risk of lactic fermentation at 25° to 30°.
4th. Sulphurous acid may be used to arrest formentation in which it is effective
even when only per cent. is present in the surrounding atmosphere.
5th. The ammonia of the oxalate or sulphate of ammonia preserves the empyreumatic
oils during formontation, and the rum in which they are retained is of better flavour
and odour.
The improved process described may be applied to the fermentation of other
vegetable juices containing sugar as well as to sugar-cane juice.
If the juice of beetroot be used it should be diluted with water so that it contains
not more than 10 per cent. of sugar.
For the production of alcohol from potatoes and all kinds of grain, such as rye,
barley, oats, and tho like, sulphate of ammonia added to the yeast in the proportion of
30 to 50 grammes to 100 litres of the wort according to its density results in a
quicker and moro oven fermentation with a production of 48 and even 48.6 per cent.
Having now particularly described and ascertained the nature of our said inven-
tion and in what mannor the same is to be performed, we doclaro that what wo
claim is :-
In the process of alcoholic fermentation the use of ammonia salts, substantially in
the manner and for the purpose described.