The Chemistry of Wine

acetate of lead acetic acid added adulteration albumen albuminous matter alcohol and tartaric alcoholic contents alkali alumina ammonia amount analysed apothema of tannic blue colouring matter boiling Bordeaux bottles brown Burgundy carbonic acid casks cellulose cent Champagne chemical colourless constituents of wine cream of tartar darker decomposed decomposition deposit dissolved distilled ether evaporation Fauré ferment filtered flavour formation of ferment formed free acids free tartaric acid gelatine grammes grape juice ingredients insoluble in alcohol isinglass Journ kind of wine lime liqueur wines liquid Madeira malic acid matter of wine mixed obtained oenanthic oxygen Pharm phosphate Port wine potash precipitate produced quantity of alcohol red wine render Rhine wine salt saturated sediment skins smell soda soluble solution specific gravity spirit substance sugar of lead sulphide of lead sulphuric acid tannic acid tartaric acid tartrate temperature Teneriffe tion vegetable mucus whilst white wines wines containing