Improvements in and connected with the Fermentation and Manufacture of Malt-wines

16,896. Munsche, A. Aug. 4. Wine; yeast.-Malt wines which have the flavour of ordinary sweet wines are made as follows:- Grapes, selected according to the flavour to be produced, are crushed, the juice is fermented, and a portion of the yeast is cultivated and then used to ferment a quantity of ordinary malt wort to which is subsequently added a sour wort obtained as follows :-Malt is mashed at 70‹ C., the wort produced is concentrated and mixed with a solution of cane sugar, and this mixture is fermented at 55‹ C., when lactic acid is formed and the mixture is then cooled. The yeast obtained by the above operations may be termed Yeast No. 1. A second yeast is obtained as follows :-A glass bottle is filled with green malt, and stored in a warm place. In a few days, a characteristic odour is discerned, and a quantity of this malt is put into sterilized wort and the yeast produced by fermentation is cultivated. This yeast may be termed Yeast No. 2. A solution of inverted cane sugar is produced by mixing a solution of cane sugar with the sour wort described above, and the mixture is maintained at a temperature of from 50‹ to 60‹ C. for several hours after which it is boiled. The beverage is made by mixing ordinary malt wort with the solution of inverted sugar, the mixture is first heated and then cooled, after which Yeast No. 2 is added and air is blown through the wort. When the odour of Yeast No. 2 is noticeable, the supply of air is stopped and Yeast No. 1 is added, and the wort is fermented for from four to six weeks, fresh quantities of both yeasts being added as required. The beverage is clarified by filtration after storage, and the clarification may be aided by the addition of tannin.