392 NOTICES OF THE MEETINGS [Feb. 24, 
apple (butyric ether), of green-gage, of black currant, of grapes, 
so doubtless the characteristic essences of wine will before long be 
artificially prepared. But though the flavour of the wine is mainly 
dependent on the volatile principles, still the alcohol, water, and 
sugar, are also concerned in producing the effect ; each substance 
plays its part; though as regards flavour all are inferior to the 
volatile constituents of the wine. This union of principles producing 
a single effect, is also to be observed in the colour of wine. The 
acid which is present in all wine plays an inferior but decided part 
in the production of the colour of the wine, for when the acid is 
neutralised, the colour of all wine is more or less deepened; in some 
clarets and sherries this is most conspicuous; so also cider becomes 
dark brown when neutralised. 
—— 
From what has been said it will be very evident that we are not yet 
possessed of sufficient knowledge to enable us to estimate accurately 
the action of wine and beer on the system. However, the two most 
important agents in fermented liquids are the alcohol and the acid. 
If wine were only a stimulant, Mr. Brande’s table would give suf- 
ficient information to enable us to decide on the comparative sti- 
mulating action of different liquids. In the preceding tables I have 
endeavoured to give the means of estimating the other important 
agent, namely, the acid of these fluids. 
It is very probable that all sugar is converted in the stomach into 
acid. Some sugars are changed quicker than others,— cane-sugar 
the slowest; glucose or the sugar of beer the quickest. Hence to de- 
termine the acid action of wine the amount of sugar must be added to 
the amount of acid. In the wine that has no sugar, the full amount 
of acid immediately acts in the stomach; whilst in beer, in which 
there is much sugar and little acid, the full amount of acid is slowly 
produced in the stomach, but in the end is greater than in the more 
acid wine. In forming an opinion upon the acid action of these fluids 
the acid alone must not be considered, but the acid and sugar must 
be taken together. Thus, the following order may be observed in 
the fluids which were used for these experiments. Proceeding from 
the fluid producing least to that producing most acid :— 
Geneva, Whiskey, Rum, Brandy, Claret, Burgundy, Rhine, Mo- 
selle, Sherry, Madeira, Champagne, Cider, Port, Porter, Stout, Ale, 
Malmsey, Tokay, Cyprus. In all dietetic or medicinal questions re- 
garding these fluids, first, the stimulating properties, and secondly, 
the ultimate acidifying properties of these liquids must be con- 
sidered. The above tables may at least assist in approximatively 
forming correct answers. 
It is very evident from these tables that determinations of the water, 
alcohol, and sugar, though useful in relation to the stimulating and 
acidifying action of wine and beer, are of no use for determining the 
