130 On the Analyfts of Ifine. 



refiiltSy eftablilTied bv long experience, have been referred tot 

 the greater quantity of extraiSlive matter contained in thefe 

 weak fpiritous liquors : the conibuftionof a part of this prin- 

 ciple by diftillation, ought, it would appear, to be an imme- 

 diate etfeft of it, and the acrid and empvreumatic ta(le, a 

 very natural conl'cquence. But, when I examined this ph?e- 

 nomenon more f lolely, I found that, befides the caufcs de- 

 pending on the abundance of this cxtraAive principle, it was 

 neceflary to admit another, viz. the prelence of the malic 

 acid in almoil all thcfc cafes. Having dillilled indeed, with 

 great care, thefe different fpiritotis liquors, I always obtained 

 acidulous fpirits, the taite of which was altered bv that cffen- 

 tially belonging to ihc malic acid : it is onlv by confining 

 one's felf to cxtraii-ling the moft volatile liquor, that it is pof- 

 liblc to feparate a little alcohol free from all alteration ; and 

 Itill it retains a difngreeablc odour, which does not belong to 

 pure fpirit. 



Wines which contain the groatcfl quarvtity of malic acid 

 give fpirits of the worlt qualities. It even appears that the 

 quantity of alcohol is Icfs, as the (juantity of the acid is more 

 confidcrablc. if this acid be laid hold of bv means of lime 

 water, chalk, or fixed alkali, very little alcohol can be ob- 

 tained by diftillation; and in all thefe cafes the fpirit allumcs 

 a difagreeable tafie of the lire, which does not contribute to 

 improve the qualitv. 



The difference of the fpirits arifing from the diftilJation of 

 different kinds of wirje depends then, chiefly, on the different 

 proportions in which the malic acid is contained in thefe 

 wines; a*-id no certain means have vet been obtained of de- 

 ftroying the bad cfftS: which this acid prodwces by its mix- 

 ture with the fpirit. 



This acid, which we have found in grapes at every perrod 

 of their increafe, and which does not difappear from wine 

 till the moment when it degenerates completely into vinegar, 

 would deferve to be diftinguithcd by the name of the vinores 

 a'aiil; but, to avoid innovation, we lliall retain that of the 

 malic acid. 



cid, Alcf^hol. — Alcohol forms the real charaAer of wine. 



it is the produft of the decompoHtion of the fugar, and the 



quantity of it is always in proportion to ihat of the fugar 



whix;h has been deconi poled *. 



•''." .^. :.•'' Alcohof, 



* I ft»al! rrot cnccr into the q^ieftion, wlvcthcr aIc<ihol is completely 

 formed in witic, or whether it is a procliK^ of liiililliition ; or, in other 

 wo-'<ls,the refultof fermentation or of diftilLition. F:ibroni lias adopted the 

 hxxct tenUmeiK, bceaufc, halving mixed ahuwdredth part of alcohol with 



ntvy 



