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

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WINE.

alcohol, contain besides, blue coloring matter of the husk in red "\\'ines, yeast, acetic, tannic, mar lie, tartaric, and carbonic acids). sugar, extractive matter, gum, tartar, tartrate of lime, volatile oils, and ananthic ether. The characteristic odor and aroma possessed by all wines is, in a greater or less degree, produced by the essential oil. The ananthic ether is obtained toward the end of the operation of distillation, and is from ... about 1-15,000th to 1-40,000th part of the wine. It is an oily, colorless liquid, having a peculiar smell, almost intoxicating when inhaled, and is analogous to the fatty acids, the ether being liquid, but insoluble in water. Its specific gravity is 0·862, and boiling point 0·435. The other ingredients mentioned are not all present in every wine. Sugar is present in sweet wine; carbonic acid in sparkling wines; tannic ncid and tartar in rough wines. l\Ialic acid, in small portions, is present in some " ·inc, arnl absent in others. The alcohol contained

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