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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
respects
;
that,
namely,
of
containing
sugar
in
some
Torm
or
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*