FREE ACIDS IN WINE. 247 



The question now is, whether any other free acids, 

 besides tartaric, acetic, and tannic acid, exist in wine ? 



We must consider this point with attention. The 

 acids may be either volatile or non- volatile. 



I pass over the fatty acids, because we shall discuss 

 them in treating of the odoriferous constituents of 

 wine. 



In the first place I must indicate malic acid, which 

 is found free in Bordeaux, and, combined with lime, 

 forms a salt easily soluble in water, insoluble in 

 alcohol, and which may be obtained from the red 

 wine, in which it is found by means of a process 

 which will be described in the following chapter. 



