1857 The Bordeaux wine and liquor dealers' guide

6

A TREATISE ON

the temperature at which the distillation takes place, only a portion of the oil remaining with the brandy ; sufficient, however, to help to give the fiavor and odor desired. This oil, with the acid and ether, is the combination that distinguishes brandy from alcohol. 4th. Acetic Acid, and Acetic Ether.-The former is vinegar in a concentrated state, and the latter the same substance, in different form. 5th. Wnanthic Acid.-This acid passes over in small quantities towards the end of the process, when wine is distilled. It is an oily liquid, very fragrant and odorous. From this particularly brandy derives its peculiar odor, as from the volatile oil and acids it receives its fl.avor ; from the alcohol its strength and stimulating properties ; from the sugar its softness to the taste, and from tannin its astrin– gent properties. 6th. Tannin, or Tannic Acid, is a vegetable astringent existing in wood, and in the skin of the grape ; it thus becomes incorporated by fermenta– tion with wines, and by distillation with brandy. We have now shown what a genuine brandy is, without adulteration, and as it is when distilled. The basis we have shown you to be composed of water and alJsol!ute alcohol in about equal quantities. This alcohol is without taste or smell when deprived of the other of its properties.

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