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Publication numberUS698184 A
Publication typeGrant
Publication dateApr 22, 1902
Filing dateSep 30, 1901
Priority dateSep 30, 1901
Publication numberUS 698184 A, US 698184A, US-A-698184, US698184 A, US698184A
InventorsJames Franklin Duffy
Original AssigneeJames Franklin Duffy
Export CitationBiBTeX, EndNote, RefMan
External Links: USPTO, USPTO Assignment, Espacenet
Method of refining, aging, mellowing, and purifying alcoholic liquors.
US 698184 A
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Description  (OCR text may contain errors)

Patented Apr. 22, I902.

No. 698,l84.



(Applicationfiled Sept. 30, 1901.) (No Model.) 3 SheetsSheet l.

PETER; co. mom-Luna WASNINGTOYIV a c.

m. 698,134; Patented Apr. 22, 1902.


(Applicatidn filed Sept. so, 1901.

(No Model.) I p 3 Sheets-Sheet 3.



SPECIFICATION forming part of Letters Patent No. 698,184, dated April 22, 1902.

Application filed September 30, 1901. Serial-No. 77.009. (No specimens.)

T0 aZZ whom itWMLI/j concern:

Be it known that I,JAMEs FRANKLIN DUFFY, a citizen of the United States of America, residing at Chicago, in the county of Cook and State of Illinois, have invented certain new and useful Improvements in Methods of Refining, Aging, Mellowing, and Purifying Alcoholic Liquors, of which the following is a specification. I

Myinvention relates to a certain improved method or process for the treatment of liquors in the same particulars as is usually accomplished through a considerable period by the ordinary aging process.

Under the term liquor as used herein I include all alcoholic or spirituous fluids, either distilled or fermented; and it is the purpose of the invention to purify said liquors,to eliminate all injurious qualities therefrom, and to supply theripe, pure, and mellow qualities which time alone has done heretofore.

The invention consists in the treatment of the liquor by means of the various steps of the process, all of which will appear from the description and be clearly pointed out in the claims.

An apparatus suitable for the working of the process is illustrated in the drawings, in which- Figure 1 is an elevation of the complete ap-v paratus. Fig. 2 is a detail of an air-mixer; Fig. 3, a vertical diametrical section of a heating-tank; Fig. 4, a similar section of an atomizing-chamber; Fig. 5, a similar section of a receptacle for the mingling with air of a suitable reagent, and Fig. 6 a similar section of a still adapted to the final step of my improved process.

Referring to the drawings, A is a supply tank or vat in which the liquor is placed and from which it flows, preferably by gravity, into the next portion of the apparatus.

B is a second tank connected with the first by a pipe 0, in which is interposed nearest the tank A a stop-cock D, then a check-valve E, then an air mixer or injector F.

G is an air-compressor of ordinary construction, from which a pipe 9 leads to the injector F. In Fig. 2 the preferred construction of said injector is shown, the same containing a port or passage f in line with the pipe H.

compressor and the connections described a quantity of air, such as may be found desirable,'may be mingled'with the liquor during its passage through the pipe 0, said air aiding in-theoxidation of the portions of the liq uors to be removed therefrom.

The pipe 0 passes into the tank 13, enters a coil b'therein, Fig. 3, and emerges into a The tank Bis preferably filled with water bf, heatedby means of a steam-pipe b and preferably kept at about 170 Fahrenheit, at which temperature the essential oils and noxious-ingredients of liquors are more easily separated without injury to their aroma. A thermometer b provides means for determining the temperature of the interior of the tankB. From the tank B the pipe H leads into the third tank I and terminates, preferably, in about the center thereof in a spray-nozzle K, shown as consisting of a coil 70 0f pipe containing inner perforations 7c. The pressure back'of the liquor at this point should force it from the perforations with an atomizing effect, and a nozzle m in the end of the pipe M ejects into the spray discharged from the atomizer a current of air impregnated with tan nic or acetic acid adapted to impart to the wine a certain astringency and also to aid in the etherization of such impurities as may remain therein at An air-pipe PATENT OFFICE.

- thispoint. The impregnated air is furnished from a tank N, Fig. 5, having awater-jacket trolled. I prefer to heat the air in the receptacle n to about Fahrenheit to assist it in taking up the tannie or acetic acid and also to maintain the desired temperature at the point of discharge through the nozzle 'm.

From the lower portion of the tank I a pipe P leads to an ordinary distilling apparatus Q, as shown in Fig. 6, the same consisting of a heater q, heated by a steam-pipe q and preferably containing water (1 a still (1 the upper portion of which is connected with a worm g in a cooler g supplied with cold water q through the pipe the water passing ofif through the overflow-pipe g In the practical working of the process the liquor to be treated is placed in the tank A, flows therefrom through the pipe 0, wherein it is mingled with air injected under pressure from a compressor G. From the pipe 0 the liquor passes into the coil 1) in the tank B, and the mixture of air and liquor is then heated, preferably to about 170 Fahrenheit. The heated mixture then flows on through the pipe II into the tank I and is ejected in the form of a spray from the spray-nozzle K. A suitable reagentas, for instance, tannic or acetic acid-is placed in the vessel n, is evaporated therefrom into the receptacle n passes through the pipe M, and is ejected from the end of said pipe within the tank I so as to mingle with the spray from the nozzle K. From the vessel I the mixture then proceeds, preferably,to the still Q. As the liquor reaches the still the volatile ether will pass 0K in the first working of the still in the form of gas and the products of oxidation will remain in the bottom of the still, to be cleaned out prior to the receiving of a new charge. The product may be redistilled in the ordinary way and will have the same taste and properties as are imparted to it by aging, according to the method commonly practiced.

The apparatus described herein is claimed in another application of even date herewith, which has been designated by the Serial No. 7 7,008.

I claim as new and desire to secure by Letters Patent 1. In a process for the treating of liquors, the following steps in the order mentioned, to wit: the mingling therewith of air under pressure, the heating of the mixture, the addition thereto of a suitable reagent and the distillation of theproducts; substantially as described.

2. In a process for the treating of liquors, the following steps: first, the mingling with the liquor, of air under pressure; second the heating of the mixture; third, the atomizing of theheated mixture; fourth, theimpregnating of air with a suitable reagent, and fifth, the mingling of the impregnated air with the atomized heated mixture; substantially as described.

3. In a process for the treating of liquors, first, the mingling with said liquors, of air under pressure; second, the heating of the mixture thus formed; third, the atomizing of the heated mixture; fourth, the impregnating of air with a suitable reagent; fifth, the mingling of the impregnated air and the atomized mixture; sixth, the distilling of the product; substantially as described.

4. In a process for the treating of liquors, the atomizing of the liquor and the mingling of a suitable reagent with said liquors,while the latter are in the form of a spray; substantially as described.

In witness whereof I have hereunto set my hand, at Chicago, in the county of Cook and State of Illinois, this 27th day of September, A. D. 1901.



S. BLIss, M. 13. BLIss.

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Citing PatentFiling datePublication dateApplicantTitle
US5304384 *Mar 23, 1993Apr 19, 1994Labatt Brewing Company LimitedRapid cooling
US5536512 *Feb 7, 1994Jul 16, 1996Labatt Brewing Company LimitedImprovements in production of fermented malt beverages
US5695795 *Apr 18, 1994Dec 9, 1997Labatt Brewing Company LimitedMethods for chill-treating non-distilled malted barley beverages
US5728413 *Jul 15, 1996Mar 17, 1998Labatt Brewing Company LimitedProduction of fermented malt beverages
US5869114 *Mar 18, 1994Feb 9, 1999Labatt Brewing Company LimitedRapid, continuous, highly uniform, chill processing at or near the freezing point, without any substantial collateral freeze-concentration thereof
USRE36897 *Mar 31, 1999Oct 3, 2000Labatt Brewing Company LimitedRapid, continuous, highly uniform, chill processing of alcoholic non-distilled malted barley beverages at or near their freezing points, without any substantial collateral freeze-concentration
Cooperative ClassificationA23B4/16, A23L3/3409