THE GKAPE. 25 



"Whilst he acknowledges that the plan of cultivation 

 exercises an important influence on the wine, he is of 

 opinion that it is more particularly affected by the 

 kind of grape. And this inference may also be 

 deduced from Bouchardat's remarks. These results are 

 particularly worthy of observation, from the fact made 

 evident by them, that the quantity of alcohol absorbed 

 in the wine, prpduced yearly per hectare of ground, is 

 not uniform with the production of potash or tartaric 

 acid. A great deal more potash accumulates in one 

 kind of grape than in another, though the quantity of 

 tartaric acid or of alcohol will be proportionably less. 

 As, however, we cannot here point out the chemical 

 connexion between cause and effect, we will not linger 

 over it, but limit ourselves to a full statement respect- 

 ing the fruit yielding the juice which is to form the 

 subject of our particular attention. 



We have, therefore, to take into special considera- 

 tion the grape juice, skins, stones and stalks, all four 

 being of greater or less importance to the formation 

 of wine. We must confine ourselves almost entirely, 

 however, to the study of that which will give us a 

 better knowledge of wine, and take it for granted 

 that the rest is already known. 



Among the constituents of the ash of the grape- 

 juice we have particularly to mention alumina, it 

 having been stated by many to exist both in grape 

 juice and in wine. 



The first who indicated the presence of alumina in 



