266 



Tlie Grape CuUurisL 



formed consists of four parts of carbon, 

 six of hydrogen, and two of oxygen. 

 If the fermentation is carried too far, 

 the alcohol loses two parts of hydrogen 

 through the influence of the atmosphere, 

 and becomes aldehyd, composed of 

 four parts carbon, four of hydrogen, 

 and two of oxygen. This, by the ab- 

 sorption of two parts of oxygen from 

 the air, becomes hydrated acetic acid. 

 The result of the vinous fermentation 

 of the must is a true wine, and consists 

 principally of water, with a varied per 

 oentage of alcohol, in combination with 

 volatile oil, oenanthic ether, grape sugar 

 gum, extractive, coloring matter, tannic, 

 malic and carbonic acid, bitartrate of 

 potassa, tartrate of lime, and phosphate 

 of lime. The volatile oil has never 

 been isolated, and is supposed to pro- 

 duce the delicious flavor upon the pal- 

 ate ; and, united with oenanthic ether, 

 the delicate odor called boicquet, which 

 is perceived by the organ of smell. 

 The alcohol in pure wine, resulting 

 from vinous fermentation, is so inti- 

 mately blended with the other constitu- 

 ents as to be in a very modified state, 

 which renders it less intoxicating and 

 injurious than the same quantity separ- 

 ated by distillation and diluted with 

 w^ater. Wines being largely used as a 

 beverage, as well as medicinally, we 

 will examine the elements as they affect 

 the human system. Alcohol is a pow- 

 erful diffusive stimulant. In a diluted 

 state^ it excites the system, rendering 

 a full pulse, gives increased energy to 

 the muscles, and temporary action to 

 the mental faculties. Dr. Wood holds 

 '' that the alcohol of wine, besides fur- 

 nishing some nutriment, acts by pro- 

 moting digestion, thus causing a more 

 thorough appropriation of food to nu- 



triment; that the saving thus effected 

 more than repays the waste of the 

 tissues implied by increased vital 

 action." Tannic acid is a powerful 

 astringent ; is used in treating active 

 hemorrhage ; in diarrhea, as it is less 

 liable to irritate the stomach and 

 bowels. Malic acid is a refrigerent, 

 and is used as a cooling drink in febrile 

 diseases. Carbonic acid, mixed with 

 water, is a diaphoretic, diuretic, and 

 anti-emetic. It forms a cooling drink 

 to febrile patients, allaying thirst, less- 

 ening nausea and gastric distress. It 

 is also used in dysmenorrhea with the 

 most soothing effect. Bitartrate of po- 

 tassa (cream of tartar) is cathartic, 

 diuretic, and refrigerent. In its tend- 

 ency to excite action of the kidneys, it 

 is much used in dropsical affections. 

 Phosphoric acid is an element that 

 enters largely into the composition of 

 all animal tissues. Without phosphor 

 there is no thought — more than this, 

 without phosphoric acid there is no 

 life. When we think we die ; every 

 effort wastes away phosphorus. From 

 the above we find that there are but 

 very few persons that are not more or 

 less benefited by the temperate and 

 judicious use of pure wines. In a 

 humid climate like that of England and 

 the adjoining islands, a too free use of 

 strong wines, like the red wines of 

 Burgundy and the Port Avines, contain- 

 ing a large per centage of alcohol and 

 tannic acid, no doubt will produce a 

 weakness of the stomach, disease of the 

 liver, and gives rise to effusion, gout, 

 apoplexy, and not unfrequently mania ; 

 while the drinking of the light hock 

 wines, or what are known as sour 

 wines, will produce no such result. In 

 a hot, dry, and changeable climate like 



