A. VINOUS SMELL. 297 



ether is present in all wine. It is found in the pre- 

 paration of brandy from wine, or in the first destillate, 

 or in the fermented liquid, or in the moutwyn, at 

 the end of the distillation, in quantities that can be 

 collected ; a certain quantity of the ether then will 

 always distil over from brandy or moutwyn. Accord- 

 ing to this, it must exist in wine, and principally in 

 that portion of the wine which has been freed from 

 alcohol by distillation, and has acquired, as a watery 

 fluid, a higher boiling point. 



It may be distinguished by its smell alone. It is 

 oananthic ether, which diffuses a smell of fusel long 

 after the disappearance of alcohol. That which re- 

 mains after distillation, and has an unpleasant smell, 

 cannot possibly impart an agreeable odour to the wine. 



That smell which is peculiar to all wines must to a 

 great extent be ascribed to oananthic ether. It is 

 clear that a volatile body appears together with 

 O3nanthic ether in wine, and imparts to it a smell 

 differing from that of oenanthic ether. Gn?oithic 

 ether is found both in wine and in the liquid from 

 which moutwyn is distilled; yet, though the mash 

 smells most disagreeable, wine has no fetid smell. If 

 however wine be distilled, the resMue smells as dis- 

 agreeably as the fermented mash. 



Tiie volatile substance existing in- wine, which im- 

 parts to it, conjointly with oenanthic ether, its vinous 

 aroma, is partly alcohol. If cenanthic ether be diluted 

 with a good deal of weak spirit (as it is when it exists 



