368 ODOROGEAPHIA. 



flavouring common corn brandy and for making imitations of 

 wines, also in the preparation of certain artificial fruit essences. 

 The oils distilled from the lees of Ehenish and Moselle wines are 

 preferred. Inferior qualities of cognac-oil are of greenish-brown 

 colour and are somewhat viscous. Brandy from any part of the 

 world may be very closely imitated by distilling the oil from the 

 lees of the wines produced in that particular district. It was 

 ascertained by Winckler* that the specific odorous principle 

 peculiar to the various sorts of wine produced in different 

 countries or districts, which is known by the expression of Uume 

 or loucind, can be extracted in the following way : " If about half 

 a pint of any sort of grape-wine be evaporated in a porcelain vessel 

 by means of steam, until not only all the alcohol but also the 

 (Enanthic ether and all the constituents volatile at 100^ C (212^ 

 Fahr.) are evaporated, a thickish liquid of more or less dark colour, 

 and of a peculiar, pleasant, acidulo-vinous odour remains behind, 

 from which, on cooling, a greater or lesser quantity of tartar 

 separates. By diluting this liquid with water so that the weight 

 of the solution is about a quarter of a pound, and subjecting the 

 solution with an equal weight of fresh-burnt lime, to distillation, 

 there is obtained, even during the slaking or hydrating of the lime, 

 a very agreeably and intensely odorous distillate which is a nitro- 

 genous base, and possesses in a high degree the " bouquet " of the 

 original wine. This liquid forms with acids neutral salts which 

 possess the same odour. If the residuary lime of the evaporated 

 wine be treated with water after the conclusion of the distillation, 

 the solution filtered and the filtrate distilled with a small quantity 

 of moderately strong sulphuric acid, a new volatile acid of a highly 

 specific, almost balsamic, odour is obtained, which, being neutralised 

 by the necessary quantity of the nitrogenous base above-mentioned, 

 yields a neutral volatile salt which possesses in the highest degree 

 the peculiar bouquet of the wine employed." AYinckler's paper 

 concludes by mentioning that the results of the experiment were 

 confirmed on operations upon six different sorts of red and white 

 wines. 



An opinion as to the formation of the " bouquet " of wines was 

 given by Stracke in the Journal de Pharmacie, 1862. He says it 

 is due, not to the intervention of tartaric acid as some have 



* Jahrbuch f. Prakt. Pharni. Bd., xxv., Hft. i., p. 7. 



