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

BRANDY.

<Enanthic acid

is an oily liquid, procured in

the distillation of wine, as well as by sub1nit–

ting wine lees to distillation. The acid, as

before remarked, is analogous to the fatty acids,

is perfectly white when pure,· and dissolves in

alcohol and ether.

<Enanthic ether

is colorless, has an extremely

strong smell of wine, and a powerful, disagree–

able taste.

Tannie acid,

when pure, is colorless and ino–

dorous, and has a purely astringent taste with–

out any bitterness. It is soluble in ether, alco–

hol, and water. It exists in a large number

of vegetables, including the grape husks, and

is thus obtained as one of the constituents of

brandy, having become incorporated by fer–

mentation with wines.

The reader will, by this time, perceive the

necessity of being acquainted with the con–

stituents of pure French brandy, and will

readily understand that, as proof-spirit (which

is con1posed, as before stated, of half water and