1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

WINE. 17 elements of the sugar, for which reason some difficulty has been experienced in accounting ... for its agency in exciting fermentation. It has been ascertained, however, that the substance which possesses the power of exciting or induc– ing fermentation, in a new solution of sugar, and which has received the name of fennent, is a yellowish or gray insoluble body, containing a large proportion of nitrogen, produced by the fermentation of the grape juice, in addition to the alcohol and carbonic acid already men– tioned. The alcohol and carbonic acid are produced from the elements of the sugar and the nitrogenized substance above mentioned, from the azotized constituents of the grape juice-vegetable albumen. "The manner in which this vegetable albun1en or gluten is con– verted into a ferment is by the oxygen of the water, or of that of the sugar, combining with the gluten, hydrogen being set free, and enter– ing into new combinations, or new compounds, 2*