A VINOUS SMELL. 317 



ether is originated, doubtless by the decomposition of 

 existing etherised tartaric acid, since oenanthic acid, 

 which is fatty and nob very acid, is certainly incapable 

 of separating a portion of oxide of ethyl out of alcohol. 

 We might here conclude our considerations upon 

 the origin of the odoriferous constituents, if our only 

 object were to pursue the subject to the point reached 

 by the present state of science, which ascribes vinous 

 odour to oenanthic ether. 



But time developes aroma, varying, in different 

 wines, in proportion to the amount of the above- 

 named substances formed in them. 



"We most commonly find acetic ether in aromatic old 

 wines. The oxygen of the air dissolved in wine, and 

 existing in the bottles, changes alcohol, C 4 H 6 O 2 , first 

 into aldehyde, C 4 H 4 O 2 , (which may exist together in 

 wine,) and thus, by progressive oxidation of this 

 aldehyde in C 4 H 3 O 3 , H 0, that is, into acetic ether, 

 which is hence found in all wine. It can decompose 

 osnanthic ether, separate cenanthic acid, and form 

 acetic ether. 



In this manner the formation of the acetic ether, 

 which is always found in old cellared wines, is 

 explained ; perhaps the acetic acid, assisted by the 

 tartaric acid, etherises a portion of the alcohol. It is 

 well known that acetic ether is formed, after a time, 

 in absolute alcohol, in which it did not previously 

 exist. But the alcohol we are treating of here is not 

 absolute, as it is diluted in wine. A decomposition 



