The Chemistry of Wine. ... Edited by H. B. Jones

acetate of lead acetic acid acetic ether added adulteration albumen albuminous matter alcohol alcoholic contents allowed to ferment alumina ammonia amount analysed apothema of tannic aroma blue colouring matter boiling Bordeaux bottles brown Burgundy butyric carbonic acid casks cells cent chemical chlorine cream of tartar decomposed decomposition dissolved distilled evaporation exist in wine Fauré ferment filtered find first flavour fluid formed free acids free tartaric acid fusel oil grammes grape juice influence ingredients insignificant insoluble isinglass kind of wine lime liquid Madeira malic acid matter of wine nitric acid obtained odoriferous oenanthic ether oxide of amyl oxygen Pharm Port wine potash precipitate produced red wine Rhine wine salt skins smell soda soluble in alcohol solution specific gravity substance sufficient sugar of lead sulphide of lead sulphuric acid tannic acid tartaric acid tartrate temperature tion vegetable mucus vine volatile white wines wines contain yellow