A VINOUS SMELL. 305 



Hydrated oxide of propyline boils at 965 C., 206 F., 

 has by no means an unpleasant vinous odour, and is 

 insoluble in water. 



Butyrate of propyl, C 8 B7 O 3 + C 6 H 7 O. This 

 compound, which possesses the purest pine-apple 

 smell, was obtained by Chancel by means of butyric 

 and muriatic acid, and hydrated oxide of propyline. 



Aldehyde. I remarked before that Chancel found 

 aldehyde in fusel oil, and it may therefore be found 

 in wine. Labens* has also announced its presence in 

 wine. Aldehyde in a diluted state (C 4 H 4 O 3 ) is a 

 pleasant smelling liquid. But if it be found in wine, 

 but a very small quantity can exist in it ; and then 

 also Acetal, C 4 H 3 O + C 4 H 5 O + H O, must be 

 present. This is a hydrated oxide of acetyl and oxide 

 of ethyl, an ethereal liquid of very pleasant odour. 

 Acetal appears to be principally found in Hungarian 

 wines, many of which have the characteristic smell 

 of acetal dissolved in diluted alcohol. This substance 

 is soluble in alcohol, and also in water. 



Besides these, compounds of oxide of ethyl with tar- 

 taric, racemic, and malic acid appear in wine accord- 

 ing as the acids are found, but some of them are 

 scentless, and others have no agreeable smell. At 

 any rate they give some flavour to the wine, and as 

 they are constituents of wine they must not be passed 

 over in silence. I will describe them shortly. 



Tartaric ether and water, etherised tartaric acid, 

 * Journ. de Pharmacie, Janv. 1835, p. 37. 



X 



