1854.] OF THE ROYAL INSTITUTION. 391 
The salts and ethers and colouring matters are also very important 
ingredients of wine, but as yet very little information has been ob- 
tained regarding them. As to the salts in the fluids examined, it is 
evident that Brandy and the other spirits, from the mode of their pre- 
paration, should contain no salts. In wine the salts must be very 
different in different kinds of wine, or even from grapes cultivated on 
different soils. The nature of the ashes of the wine may be con- 
jectured from the ashes of the juice of the grapes. 
In 100 parts of must or juice of grapes there have been found 
Purple grapes ripe | Purple grapes r pe | Green grapes ripe 
on Porphyry. on other soil. on Porphyry. 
Potassa - : 0,2122 0,2939 0,1819 
Soda : : 0,0014 0,0049 0,0077 
Lime : : 0,0114 0,0139 0,0148 
Magnesia. : 0,0161 0,0163 0,0115 
Oxide of Iron : 0,0015 0,00038 0,0012 
Oxide of Manganese . 0,0025 0,0004 0,0009 
Phosphoric Acid : 0,0564 0,0575 0,049.4 
Sulphuric Acid . | 0,0189 0,0149 0,014.2 
Chlorine 4 : 0,0035 0,0020 0,0020 
Silica : : 0,0071 0,0049 0,0064 
0,3400 0,4090 0,2900 
The variations of the salts in each kind of wine have yet to be 
determined. 
The same may be said of Beer; the ash of one kind analysed by 
Mitscherlich was 0,307 in 100 parts of beer. 
In 100 parts of ash he found Phosphoric acid «20.0 
Potassa ee «40,8 
Soda oe ce Osb 
Phosphate of Magnesia 20,0 
Phosphate of Lime “ 2,6 
Giles er ee eee 
For many other analyses of the ash of beer see translation of 
Liebig’s Annual Report for 1848, p. 318. 
Of the ethers still less is known. The cenanthic ether exists in all 
wine; it has a peculiar smell which is not vinous. The cenanthic 
acid is identical with Pelargonic acid, which is obtained from Pelar- 
gonium roseum, and it may be formed artificially by oxydation of 
oleic acid, or from the ztherial oil of rue. Other volatile ethers exist 
in wine; for example, in Bordeaux wine acetic ether, butyric 
ether, and valerianic ether. Each wine like each fruit has probably 
its own peculiar volatile principles; and as art has succeeded in 
imitating if not in actually forming the odoriferous principles of 
many fruits, as the pear, (acetate of oxide of amyl), of the pine- 
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