On the use of alcoholic liquors in general and of the wine of St. Raphael in particular in temperate and cold countries / by Dr. Bouchardat.

  • Bouchardat, A. (Apollinaire), 1806-1886.
Date:
[between 1870 and 1879?]
Catalogue details

Licence: Public Domain Mark

Credit: On the use of alcoholic liquors in general and of the wine of St. Raphael in particular in temperate and cold countries / by Dr. Bouchardat. Source: Wellcome Collection.

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    AVERAGE COMPOSITION OF IOOO PARTS OF RED WTN3. Water.. « . . . f . . 878 Vinous alcohol .. 100 Butyric alcohol . .. . . j Amylic alcohol.f Traces Aldehydes, several ........ Acetic, capric, caprylic, etc., ethers . . . ) Perfumes, essential oils.. . ) Sugars, mannite, glycerine, mucilage, gums . Colouring matters (aenocyanine) ..... Fatty matters.. Azotized matters (ferments) ...... Tannin, carbonic acid. Bouquet Tartrate, acid of potash (six grammes at most) Tartrates, racemates. Acetates, propionates Butyrates, lactates. Citrates, malates. . Sulphates, azotates. Phosphates, silicates. Chlorides, bromides . Iodides, fluorides . Succinates. . Potash, soda, lime (traces), magnesia, oxide of iron, ammonia.. with an excess of acid. 22 How many different principles enter into the composition of wine! and my list is far from being complete. So meof the acids mentioned may be free, but almost all exist in the state of salt with an excess of acid. It is evident that some of the substan¬ ces I have mentioned may be wanting in some