NON-VOLATILE CONSTITUENTS OF WINE. 



283 



The flavour of wine is without doubt very much 

 affected by the residue left after evaporation, which 

 contains fixed and free acids, of different kinds, be- 

 sides sugar; the acetic acid, together with alcohol, 

 water, and the odoriferous constituents, has evapo- 

 rated, but the tartaric acid and cream of tartar remain, 

 as do also the tartrate and phosphate of lime, phos- 

 phate of magnesia, the trace of gypsum, or sulphate 

 of lime, and a trace of common salt. Taken together, 

 they have not much taste ; but probably have some 



