112 ALIMENTATION. 



Constituents of Wine. 

 Water, 

 Alcohol, 



Bouquet (volatile oil ? an ether ?), 



Sugar, 



Gum, 



Extractive matter, 



Gluten (except when tannin is present), 



Acetic acid, 



Bitartrate of potash, 



Tartrate of potash and alumina (in German wines), 



Sulphate of potash, 



Chlorides of potassium and sodium, 



Tannin, ) ,. 



' (. (i 



. 



Coloring matter of the husk, \ 



Carbonic acid (in champagne and other effervescing wines). 



As the proportion of alcoliol in many wines is quite 

 small, it is only when they are taken in quantity that its 

 disturbing effects upon the system are manifested. "Wines 

 supply, on the other hand, many important saline prin- 

 ciples, and some have a very decided action as tonics. It 

 must be borne in mind, however, that wines are very often 

 adulterated and imitated. They then contain ordinary spirit, 

 with extraneous coloring and flavoring principles which are 

 often highly injurious. 



The sparkling wines are made from the juice of the grape 

 treated in such a way as to increase the production of car- 

 bonic acid ; a process which generally involves the addition 

 of glucose. The exhilarating properties of the carbonic acid, 

 added to those of the alcohol, render these wines more rap- 

 idly stimulating in their effects than other beverages which 

 contain an equal amount of alcohol. Champagne is often 

 the best diffusible stimulant that can be employed, in certain 

 diseases which demand prompt and vigorous support of the 

 vital powers. 



