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Beverages
—
Alcoholic
wines
contain
the
following
substances:
Propylic,
butylic,
caprylic
and
caproic
alcohols;
acetic
and
enanthic
ether;
grape
sugar
(dextrose
and
levulose);
glycerine;
gums;
pectin;
coloring
and
fatty
substances;
protein
bodies;
carbonic
acid,
ordinary
and
levo-tartaric
and
racenic
acids;
citric
acid;
malic
acid;
tannic
acid;
acetic
acid;
lactic
acid;
succinic
acid;
organic
and
inorganic
salts.
Of
these
the
propylic
and
butylic,
caprylic
and
caproic
alcohols,
the
ethers,
the
glycerine,
the
carbonic,
acetic,
lactic
and
succinic
acids
are
produced
during
fermentation,
the
remaining
substances
being
original
constituents
of
the
grape
juice,
which
also
contains
bitartrate
of
potash,
but
this
being
insoluble
in
weak
spirit
is
thrown
down
or
deposited
as
the
conversion
of
sugar
into
alcohol
proceeds.
In
its
crude
condition
it is
known
as
argol
and
is
the
source
of
cream
of
tartar
and
tartaric
acid.
As
a
result
of
its
formation
in
the
grape
a
considerable
amount
of
the
free
acid
is
removed
from
the
fruit.
This
is
why
wine
made
from
grapes
is
so
much
superior
and
keeps
so
much
better
than
that
manufactured
from
fruits
that
abound
instead
in
citric
and
malic
acids.
These
latter
require
the
addition
of
large
quantities
of
sugar
to
disguise
their
acidity,
a
pro-
ceeding
which
frequently
gives
rise
in
them
to
a
second
fermentation
and
often
to
the
consequent
formation
of
acetic
acid.
The
acetic
ether
in
wine
is
produced
by
the
mutual
reaction
of
acetic
acid
and
ethylic
alcohol.
Neu-
bauer,
dissenting
from
Dupr6
and
Thudichum,
says
the
enanthic
ether
is
the
constituent
to
which
wines
owe
their
bouquet.
He
regards
this
ether
as
a
combination
of
various
substances
of
which
caprylic
and
caproic
acid
ethers
are
the
most
important.
Their
formation
is
be-
lieved
to
take
place
partly
during
and
partly
after
fer-
mentation.
The
rest
of
the
non-volatile
constituents,
such
as
the
sugar,
the
gum,
the
protein
bodies,
coloring
matter,
inorganic
salts,
etc.,
which
remain
behind
when
a
wine
is
evaporated
to
dryness,
constitute,
with
a
certain
quantity
of
substance
the
composition
of
which
has not
been
defined,
the
extractive
matter.
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