AN IMPROVED PROCESS FOR THE MANUFACTURE OF CONDENSED GRAPE JUICE OR MUST
Year: 1882

page_text: LETTERS PATENT to Ferdinand Springmühl, M.D., Ph.D., of Gower Street,
in the County of Middlesex, for an Invention of "AN IMPROVED PROCESS
FOR THE MANUFACTURE OF CONDENSED GRAPE JUICE OR MUST."
PROVISIONAL SPECIFICATION left by the said Ferdinand Springmühl at
the Office of the Commissioners of Patents on the 4th February 1882.
FERDINAND SPRINGMÜHL, M.D., Ph.D., of Gower Street, in the County of
Middlesex. "AN IMPROVED PROCESS FOR THE MANUFACTURE OF CONDENSED
GRAPE JUICE OR MUST."
This Invention relates to the manufacture of condensed grape juice or must, and
in carrying the same into effect I press fresh grapes and treat the juice thereby
obtained in centrifugal machines, passing it then through proper wire sieves, and
heating the so obtained pure grape juice slightly in steam heated vessels, finally
evaporating eighty or more per cent. of its water in the vacuum pan at the lowest
possible temperature and which temperature should not exceed one hundred degrees
Fahrenheit.
In this way the bulk is brought down to about one fourth, one fifth, or other
proportion of its original weight, and this condensation renders the juice fit for
transportation and preservation in any climate. The condensed grape-juice
preserves all the best qualities of the fresh must especially its wine making
qualities. After being regenerated and subjected to fermentation it produces wine
similar to that which would have been produced from the fresh juice.
I would, however, state that I do not claim, broadly, the manufacture of
condensed grape juice by evaporation in vacuo at a low temperature.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Ferdinand Springmühl in the Great Seal Patent Office on the
4th August 1882.
"
FERDINAND SPRINGMÜHL, M.D. Ph.D., of Gower Street, in the County of
Middlesex. AN IMPROVED PROCESS FOR THE MANUFACTURE OF CONDENSED
GRAPE JUICE OR MUST."
This Invention relates to an improved process for the manufacture of condensed
grape juice or must and in carrying the same into effect I press fresh grapes and
treat the juice thereby obtained in centrifugal machines, passing it then through
proper wire sieves and heating the so obtained pure grape juice slightly in steam
heated vessels.
"
I then evaporate eighty or more per cent. of its water in a vacuum pan of a
construction similar to that described in the Specification of Letters Patent
granted to me No. 554, dated the fourth day of February, one thousand eight
hundred and eighty two for An Improved Method of and Apparatus for Con-
centrating Milk" which allows of the evaporation being effected at a temperature
less than one hundred degrees Fahrenheit and enables me to cool the condensed
juice after the condensation without bringing it in contact with the air.
The lens shaped vessels with which the vacuum pan is provided being immersed
up to rather more than about one third their depth in the grape juice at the com-
mencement of the process and the axle being slowly revolved, the rotation will
continually raise the grape juice and discharge it on to the surface of the said leus
shaped vessels.
During the process of concentration these vessels being heated by steam will
accelerate the process of evaporation and at the same time cause the production of
a very homogeneous article.
When the concentration is brought to the desired degree the vacuum in the
inside of the apparatus is maintained as high as possible and the double bottom
of the vacuum pan having a stream of cold water passing continually through it,
a similar stream is made to pass through the lens-shaped vessels which revolving
at a slightly increased speed quickly reduce the concentrated grape juice to the
desired temperature. It will be seen that thus the necessary cooling process is
performed in vacuo so that the grape juice is not brought into contact with the
air until the whole process is complete.
By the herein-before described process the bulk of the juice is brought down to
about one fourth, one fifth or other proportion of its original weight, and this
condensation renders the juice fit for transportation and preservation in any
climate. The grape juice thus condensed preserves all the best qualities of the
fresh must, especially its wine making qualities. After being regenerated and
subjected to fermentation it will produce wine similar to that which would have
been produced from the fresh juice.
Having thus described my said Invention and the manner of performing the
same I wish it to be understood that 1 do not claim broadly tho manufacture of
condensed grape juice by evaporation in vacuo at a low temperature but what I
do claim is:-
Firstly. In the manufacture of condensed grape juice or must, first trenting the
juice in a centrifugal machine and then slightly heating the same before evaporating
the water therefrom as described.
Secondly. In the manufacture of condensed grape juice or must, treating the
juice, previously prepared as described, in a vacuum pan provided with lens shaped

page_text: vessels and a hollow axle, for the purpose of evaporating the water therefrom at a
temp-rature less than one hundred degrees Fahrenheit and subsequently cooling
the condensed juice in the same apparatus substantially in the manner and for the
purposes described.
In witness whereof I the said Ferdinand Springmühl have hereto set my
hand and seal this Third day of August in the year of our Lord Onc
thousand eight hundred and eighty two.
FERDINAND SPRINGMUHL. (L.S.)