US734756A - Manufacture of fermented liquors. - Google Patents

Description

No."734,756. PATENTED JULY 28, 1903.

J. SCHNEIBLE.

MANUFACTURE OF PERMENTED LIQUORS. APPLIQATIQH FILED JAN. 2, 1903.

N0 MODEL.

UNITED v STATES Patented Jul as, 190a. f

P TENT OFFICE.

JOSEPH SGHNEIBLE, OF NEW YORK, N. Y.

(MANUFACTURE OF FERMJENTED LIQUORS.

,sPEc IFIcATION amt-m part of Letters Patent No. 734,756, dated July 28, 1903.

Application filed January 2,1903. $erial No, 137,545. (No specimens.)

ed liquors, to prevent deterioration of such liquors during treatment, and to reduce the cost of the treatment as well as the cellarspace required by cooling newly-fermented liquor, chargingit with carbonic-acid gas, and finally resting the liquor so cooled and charged until coagulation of the albuminous matters is effected. e e In the practice of the method referred to i was assumed that the carbonic-acid gas to be used might be derived from any convenient source, such as vessels in which fermentation of liquor was carriedon, but that such gas should be practically pure carbonic-acid gas, provisions for thestorage and washing of the gas derived from fermentation being contemplated as an adjunct to the operation. When practiced under favorable conditions, the

former method gave results which were satisfactory, at least as compared with othermetha ods; but it has been found that still better results can be attained, particularly. with regard to the character of the finished product, while the range of conditions under which the method can be advantageously employed is widely extended by modifying or varying the former method in some particulars which are now found to be of vitalimportance. The change of the greatest importance and that upon which the new method depends for the attainment ofthe best results is in the char: acter of the; gas .with which the liquor is charged, particularly in its relation to the condition of the liquor at the time of charging. Heretofore it was thought desirable that-the gas used should be as nearly pure carbonicacid gas as it was practicable to obtain, and when such gas was derived from fermentation it was supposed that it could be, and as a matter of practice it was, held in storage for an indefinite time after its generation and was usually subjected to purification. In these ways the character of the gas used for charging the liquor became, as it has now been discovered, substantially different from that of the mixture of gas and volatile matter given off by the fermenting liquor. The volatile matters which are carried by the carbonicacid gas at the time of its generationand are now found to be of primary importance lost their effectiveness during storage and were removed by the purifying processes Under the present improved method the gases of fermentation and the volatile matters carried thereby are used for the charging of the fermentedliquor as nearly as possible in the condition in which they are given off by ferment ing liquor, and it has been found that under ordinary conditions a storage of the gaseous and volatile products of fermentation for a longer period than about two days is undesirable by reason of the change in the character thereof which takes place at about that period. Other variations in the former meth od, either permissive or desirable, will bereferred to hereinafter or will be apparent upon In-the practice of the improved method,.

which maybe carried on in any suitable apparatus, the liquor is fermented in the usual manner or preferablyat a somewhat higher temperature than usualand isseparated from the yeast. In the ordinary methods of brewing the liquor is sometimes allowed to remain with the yeast while being cooled until coagulation of albuminous matters in theliquor takes place to some extent; but in the practice of the improved method it is desirable that the liquor shall be separated from the yeast before such coagulation of the albuminous matters takes place and while they still remain in solution or semisolution in the liquor. WVhile the liquor is in this condition it is charged with the fresh gaseous and volatile products of fermentation as nearly as possible in the condition in which they .are given oif by fermenting liquor. As already indicated, it isfound that when such gaseous and volatile products of fermentation are stored for a period of more than about two days under usual conditions such a change takes place in such gaseous and volatile matters as to seriously affect the reaction of such gaseous and.

volatile matters on the albuminous or other matters which are contained in the beer to be treated. In order that such desired reaction may take place and that the results which follow therefrom may be attained, it is found necessary under usual conditions to use such gaseous and volatile products of fermentation within about two days after they are given off. In fact, the best results are secured when such gaseous .and volatile products are used immediately after being given off. The result which is thus chiefly aimed at is such a change in the physical condition of the undesirable albuminoids, commonly called proteids, in

, the beer as to permit the removal of such upon the liquor.

proteids in a greater quantity and more thorough than has been possible heretofore, even during long-continued storage. The coagulation of such proteids when thus acted upon takes place quickly, and their precipitation proceeds with correspondent rapidity. The products of fermentation might be those derived from the previous fermentation of the liquor which is under treatment, provided the time which elapses between the fermentation and the charging of the liquor is not too long.

It is preferable, however, to collect these products from liquor which is being fermented at the time. In every case convenience will dietate the source from which the products of fermentation used in charging the liquor are I to be derived, subject to the provision that they shall be in substantially the same condition or substantially as fresh as when given off. The temperature to which the liquor is reduced at the time of charging or subsequent thereto should be such as to promote the abby the liquor and the action of such matters Under ordinary conditions this temperature is found to be about that at which the liquor has its greatest density; but it may vary somewhat therefrom under different conditions. After the liquor has been treated with the products of fermentation it is allowed to rest while coagulation and separation of the albuminous matters and clarification of the liquor take place. The use of chips for clarification and pressure on the liquor while resting; which are essentials of the ordinary methods of manufacturing ferment-, ed liquors, are unnecessary and superfluous in the practice of the improved method.

For the purpose of further explanation of a satisfactory manner of practicing the in? vention such apparatus as may be employed is represented in outline or diagrammatically in the accompanying drawing. The fermentation of the beer may be carried on in tub pleted and the yeast for further use is'separated. After the separation of the yeast, which ordinarily takes place in about two days, the beer is conducted to the finishingcask 0, receiving on its way a quantity of fresh gaseous and volatile products of fermentation. These products of fermentation may be collected directly from the tanks at and introduced into the beer by any suitable means-such, for example, as a jet-pump, (indicated at (1,) as disclosed in Letters Patent No. 438,086, dated April 23, 1895. As the beer which leaves the cask bis at acomparatively high temperature, it is desirable to cool it on its way to the finishing-cask, and for this purpose an ordinary cooler e, such as is well known in the art, is provided.

Whether the apparatus be arranged as represented in the drawing or in any other suit able manner it will be observed that the beer itself is treated while the albumino us matters are in a state of solution or semisolution therein and that the beer in that condition is treated with the gaseous and volatile products of fermentation, while they also are substantially in the condition in which they are given off by fermenting liquor.

I claim as my invention- 1. The improvement in the manufacture of fermented liquors which consists in fermenting the liquor, separating the fermented liquor from the yeast, charging the fermented liquor with fresh gaseous and volatile matters given off by fermenting liquor while such.

tion of the albuminous matters take place. sorption and retention of the volatile matters 2. The improvement in the manufacture of fermented liquors, which consists in fermenting the liquor, separating the fermented liquor from the yeast while the albuminous matters are in solution orsemisolution therein, charging the fermented liquor with fresh gaseous and volatile matters given off by fermenting liquor while such gaseous and volatile matters are substantially in the condition in which they are given off by fermenting liquor, and resting the charged liquor while coagulation and separation of the albuminous matters take place.

3. The improvement in the manufacture of fermented liquors, which consists in fermenting the liquor, separating the fermented liquor from the yeast, charging the fermented liquor with the fresh gaseous and volatile matters given off by fermenting liquor while such gaseous and volatile matters are substantially in the condition in which they are given off by fermenting liquor, and reducing the temperature of the liquor to promote the absorption and retention of the gaseous and volatile matters by the liquor and the action of such matters 011 the liquor, and resting the charged liquor while coagulation and separation of the albuminous matters take place.

4. The improvement in the manufacture I ditionin which they are given oflr by fer- [O of fermented liquors, which consists in fermenting liquor. menting the liquor, separating the fermented This specification signed and witnessed this 4 liquor from the yeast While the albuminous 4th day of December, A. D. 1902.

5 mattersareinsolutionorsemisolutiontherein,

and charging the fermented liquor with the JOSEPH SCHNEIBLE fresh gaseous and volatile matters given off In presence ofby fermenting liquor while such gaseous and ANTHONY N. J ESBERA, volatile matters are substantially in the con- M. A. BRAYLEY.

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