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Etienne Williams Kuhn
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Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer
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Abstract
6742. Kuhn, E. W. April 21, A.D. 1903, [date applied for under Patents Act, A.D. 1901]. Aerating liquids.-Effervescent wines are produced by charging fermented and clarified wines with carbon dioxide in apparatus which can stand a pressure of six kilogrammes per square centimetre. The Figure shows diagrammatically a suitable installation. The wine is first run into the receiver a which is connected by the pipes b, d with the gas holder c and the filter e, and is made of silver-plated metal, enamelled metal, cement with a metal core, or other suitable material. The wine is passed through the coarse filter e into the refrigerating-saturator g, which is supplied with gas through the pipe h and is surrounded by a jacket through which an incongealable liquid is circulated by an ice-making machine. On leaving the saturator g, the wine passes through a filter j, preferably of the Simoneton type, and is bottled and corked under pressure in isobarometric apparatus m.
GB190406742D1903-04-211904-03-19Process and Apparatus for the Manufacture of Effervescent Wines.
ExpiredGB190406742A
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