296 SUBSTANCES FOUND TO POSSESS 



SUBSTANCES GENERALLY FOUND TO POSSESS A 

 Y1NOUS SMELL. 



It may appear singular, but is nevertheless true, 

 that the ethereal ingredient which imparts to the grape- 

 juice, after fermentation, the vinous odour (alcohol 

 exceptc. d) is No one can find it agree- 



able ; it exactly resembles the liquid which imparts its 

 peculiar odour to moutwyn.* 



After the oenanthic ether of wine had been examined 

 by Liebig and Pelouze, I separated the same liquid 

 from the fluid from which moutwyn is distilled,t and 

 Pelouze has since permitted me to compare the liquids ; 

 and in combination, as in other qualities, when obtained 

 by simple distillation, they resemble each other; in 

 both cases thp smell is disagreeable. 



The substance is prepared not from the first portion 

 of the destillate, but from that which comes over 

 last, and in the case of moutwyn, from the residue 

 after weak spirit has been distilled from the liquid. 

 This remark is of some importance, inasmuch as it 

 shows that oenanthic ether is not very volatile, which 

 again renders it clear that the bouquet of aromatic 

 wine cannot be ascribed to cenanthic ether. This 



* Moutwyn, literally " malt wine," is obtained by distilling the 

 second destillate, and is also called in Holland " corn wine;" We 

 retain the designation " moutwyn." Translator's note. 



t Nat. en Scheik. Archief. deel. 5, p. 103. 



