238 ANNUAL OF SCIENTIFIC DISCOVERY. 



fermentation of the materials named, and these alcoholic mixtures also form 

 the basis of the spirit manufacture. 



The second fermentation of wines, is perhaps more important than the first. 

 In this, the alcohol remaining almost unaltered, the greatest changes take 

 place in the fruit extracts and oils. Fruit extracts lose their acidity and 

 much saline matter, while the presence of acids leads to the production of 

 ethers, from oily bases present, which then give their odors to the Avine. It is 

 apparent that the proportions, and even kinds of ethers present, may vary; 

 but a general predominance of one designates a wine. Closely connected 

 with the presence and kind of ether, are the effects of wine on the human 

 system; those wines having much ether and little alcohol proving exhila- 

 rating, while the alcoholic and oily wines may be distinguished as intoxi- 

 cating beverages. 



In the spirit manufacture, after the first fermentation has ceased, distilla- 

 tion follows, for the separation of alcohol from the non-volatile organic 

 matters. Here again the volatile oils are characteristic bodies, and impart 

 their odors to the spirits in a strongly marked degree. Brandy, whiskey, 

 rums, corn and potato spirits, have their values based on the kind and 

 quality of oil each contains. Their other constituents, in pure samples, are 

 simply odorless water and odorless alcohol. 



In all pure distilled spirits, with the oils, certain acids are connected, and 

 the etherification of the oils slowly proceeds, as in the case of wines. The 

 distinction between new, or raw spirits, and old, or matured spirits, arises 

 from this etherification of the oils commonly called fusel oils. The highly 

 aromatic brandies of the last century, like the " Nantes " brandy, were 

 distilled from partly matured wines, and contained all their ethers. 



The falsifications of beers, wines, and spirits, so far as our commerce is 

 concerned, are extensive, and will be alluded to briefly. 



In the early manufacture of brandy, wines of low cost were distilled ; but 

 the more general demand for wines, with occasional short crops of grapes, 

 have led to another mode of producing the enormous quantity of raw spirits 

 now consumed. 



After the grapes have been pressed and fermented, the residue, consisting 

 of skins, kernels, and pulpy parts, is mixed with solutions of glucose, ob- 

 tained from starch; odorless spirit is added, and the artificial must thus 

 formed is fermented cautiously. Distillation separates a spirit, loaded with 

 the oils of grape fermentation to such an extent that an excess of grape oil, 

 besides brandy, is obtained in rectification. This is the brandy of the pres- 

 ent day, and forms the large bulk of our importation. The oil of grapes, 

 under the name of " Cognac Oil," is vended for a moderate price, and be- 

 comes a large producer of brandy, by a very short process. 



As the oils known as fusel oils are less volatile than alcohol, a managed 

 distillation permits us to separate the oil from alcohol, which then becomes 

 odorless or neutral. Cognac oil, mixed with neutral spirit, instantly pro- 

 duces factitious brandy, sugar and coloring matter being adjuncts. Such a 

 base mixture is largely made in this country; and as it has no principle 

 capable of maturing, it should take a place below the raw spirits. Falsified 

 wines are made here from mixtures of spirit, water, sugar, and low-priced 

 wines, as imitations of wines of well-known names. Sparkling wines are 

 made on a large scale, from fruit wines or sweet wines, with sugar and car- 

 bonic acid mechanically introduced; and such wines are probably often 



