The Chemistry of Wine

acetate of lead acetic acid acetic ether added adulteration albumen albuminous matter alcohol alcohol and tartaric alcoholic contents alkali allowed to ferment alumina ammonia amount analysed apothema of tannic aroma basic acetate 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 flavour formed free acids free tartaric acid fusel oil grammes grape juice ingredients insoluble isinglass Journ kind of wine lime liquid Madeira malic acid matter of wine mixed obtained odoriferous œnanthic 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 sugar of lead sulphide of lead sulphuric acid tannic acid tartaric acid tartrate temperature Teneriffe tion vegetable mucus vine volatile whilst wines contain yellow