1857 The Bordeaux wine and liquor dealers' guide

A TRF...A.TISE ON

· jistil only such wines as are unsaleable, as the pro– fits on the wine sold as such, are much greater than when it is converted into brandy. The strength of brandy is determined in the same way as alcohol, with s. suitable hydrometer. The constituents of brandy, by a chemical analysis, we find to be : alcohol, water, sugar, volatile oil, ace– tic acid, acetic ether, renanthic ether, and tannic acid. It is from the presence of the last five of these substances that the spirit derives its distinguishing :fl.avor and odor. The quantity of alcohol in brandy varies from 45 to 65 per cent. !t is generally 1 to 2 o. p. when distilled, but age lessens the proof ; and it will, by standing a year or more, fall to 3 to 5 u. p. Brandies of the best qualities seldom exceed proof, and are generaily below it; and it is a common prac– tice in France to raise the proof by adding high– proof spirit. The very finest brandies average frmµ 5 to 10 u. p. and seldom exceed proof; they, there– fore, contain half their weight in water, and from their boiling point being higher, they come even more highly charged with essential oil and other vo– latile principles of the grape, and thus possess, in a great degree, that peculiar aroma and :fl.avor for which th,ey are so much esteemed. When taken from bond here, the strength of bran– dy depends upon the age and the quality of the spi-

Google

Digitized by