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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