1863 The manufacture of liquors, wines, and cordials

THE PROCESS Of

MANUFACTURING

LiaUOES WITHOUT DISTILLATION.

ALCOHOL,

EN the chemical sense, is a liquid generated for the most part in vegetable juices and infusions by a peculiar fermentation called the vinous or alcoholic, The liquids which have undergone it, are called vinous liquors, and are of various kinds. Thus, the fermented juice of the grape is called wine ; of the apple, cider ; and the fermented infusion of malt, beer. With regard to the nature of the liquids sus- ceptible of the vinous fermentation, one general cha- racter prevails, however various they may be in other It is found further, that after they >iave undergone the vinous fermentation, the sugar Jiey contain has either wholly or in part disappear- 1* respects ; that, namely, of containing sugar in some Torm or other.