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A TRF...A.TISE ON
· jistil only such wines as are unsaleable,
as
the pro–
fits on the wine sold as such, are much greater than
when it is converted into brandy.
The strength of brandy is determined
in
the same
way as alcohol, with
s.
suitable hydrometer.
The constituents of brandy, by a chemical analysis,
we find to be : alcohol, water, sugar, volatile oil, ace–
tic acid, acetic ether, renanthic ether, and tannic
acid. It
is
from the presence of the last five of these
substances that the spirit derives
its
distinguishing
:fl.avor and odor. The quantity of alcohol in brandy
varies from 45 to 65 per cent. !t is generally 1 to 2
o. p. when distilled, but age lessens the proof ; and
it will, by standing a year or more, fall to 3 to 5 u. p.
Brandies of the best qualities seldom exceed proof,
and are generaily below it; and it is a common prac–
tice in France to raise the proof by adding high–
proof spirit. The very
finest brandies
average frmµ
5 to 10 u. p. and seldom exceed proof; they, there–
fore, contain half their weight in water, and from
their boiling point being higher, they come even
more highly charged with essential oil and other vo–
latile principles of the grape, and thus possess, in a
great degree, that peculiar aroma and :fl.avor for
which th,ey are so much esteemed.
When taken from bond here, the strength of bran–
dy depends upon the age and the quality of the spi-
Digitized
by