THE GRAPE. 27 



was shown by the presence of molybdic acid, and 

 oxalate of ammonia. There was no evidence, there- 

 fore, of alumina. 



Is it not probable that were careful examinations 

 oftener made, the same result would be oftener arrived 

 at with respect to alumina in wine ? 



There is nothing particular to mention with respect 

 to the other inorganic components of the fruit in con- 

 nexion with the formation of wine, for, as they may 

 all be referred to the usual constituents of ashes, 

 there is no occasion to add anything to what has been 

 already stated. 



THE ACIDS. 



In considering the organic constituents of grape 

 juice, we must devote our attention, in the first 

 instance, to the acids found in it. These acids are 

 differently specified. No one doubts the existence of 

 tartaric acid, but there has been some uncertainty 

 respecting citric and malic acid. The reason of this 

 uncertainty is, that it is not possible to make such a 

 general examination as would be necessary in order 

 to obtain a positive result, since what does not exist 

 in one kind of grape may yet be detected in another. 

 And is any one able to analyse all the different kinds 

 of grapes used for wine ? 



Schwartz * discovered a considerable portion of 



* Ann der Ch. et Pharm. Bd. 84, s. 83. 



