ODORIFEROUS CONSTITUENTS OF WISE. 295 



n mixture of several liquids in which the solid sub- 

 stances called fatty acids are dissolved : this mixture 

 may be obtained either by distilling large quantities of 

 wine (as in brandy distilleries), or by subjecting the 

 grape-skins, which have already fermented with the 

 juice, to distillation. In this manner substances 

 actually existing in, and belonging to the wine, were 

 obtained in such abundance as to allow of the mixed 

 bodies being separated, and their individual con- 

 stituents separately analysed. The result has shown 

 that many of these ingredients may be artificially 

 imitated ; and those who adulterate wine have there- 

 fore attempted to improve the less aromatic wines 

 by the addition of some odoriferous substance. 



In treating shortly of these important bodies, I 

 shall distinguish ; 1st, those substances which are 

 proper to all wines ; 2nd, those which are developed 

 in wine after a length of time; 3rd, such as depend 

 entirely on the peculiarities of the places in which 

 the grapes were grown. 



I may here observe that this chapter differs in 

 arrangement from the former part of this treatise. 



I have taken into consideration substances whose 

 existence, though not exactly proved, may yet be pre- 

 sumed in this or that kind of wine. For without 

 giving a general view of the relations of these sub- 

 stances, I could hardly have spoken of the great 

 variety and abundance of odoriferous ingredients which 

 either have been or may be found in wine. 



