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A TREATISE ON
the temperature at which the distillation takes place,
only a portion of the oil remaining with the brandy ;
sufficient, however, to help to give the fiavor and
odor desired. This oil, with the acid and ether, is the
combination that distinguishes brandy from alcohol.
4th.
Acetic Acid,
and
Acetic Ether.-The
former
is vinegar in a concentrated state, and the latter the
same substance, in different form.
5th.
Wnanthic
Acid.-This acid passes over in
small quantities towards the end of the process,
when wine is distilled. It is an oily liquid, very
fragrant and odorous. From this particularly brandy
derives its peculiar odor, as from the volatile oil and
acids it receives its fl.avor ; from the alcohol its
strength and stimulating properties ; from the sugar
its softness to the taste, and from tannin its astrin–
gent properties.
6th.
Tannin,
or
Tannic Acid,
is a vegetable
astringent existing in wood, and in the skin of the
grape ; it thus becomes incorporated by fermenta–
tion with wines, and by distillation with brandy.
We have now shown what a genuine brandy is,
without adulteration, and as it is when distilled.
The basis we have shown you to be composed of
water
and
alJsol!ute
alcohol
in about equal quantities.
This alcohol is without taste or smell when deprived
of the other of its properties.
Digitized
by