CONSTITUENTS OP WINE. 137 



These ingredients vary exceedingly in proportion. 

 The quantity of some is so insignificant, that the sub- 

 stance almost disappears during analysis. The quan- 

 tity of some may be determined by weight, arid of 

 others again is still greater. Most of the properties 

 of wine depend upon the sugar, alcohol, tartaric acid, 

 and water, which exist together in it ; that is, putting 

 aside taste and smell as standards of comparison. In 

 every case they are the chief constituents. "We will 

 now examine each of these bodies particularly, trace its 

 effect upon the excellence of the wine, and point out the 

 methods by which it may be detected, and its quantity 

 determined. 



