A VINOUS SMELL. 321 



And many other formulae might be given. The reso- 

 lution of the homologous fats is easily effected 

 artificially. 



The difficulty is not in explaining the changes they 

 undergo, but in the experimental proof as to the 

 origin of the oenanthic ether. 



This, as we have already mentioned, undergoes a 

 peculiar change in wine, and the newly-formed acid 

 remains combined with oxide of ethyl. As butyric, 

 caprylic, caproic, and capric ether are formed in wine, 

 oenanthic ether, which is the origin of all, diminishes. 



The formation of oxide of capryl, C 20 H 19 O, HO, 

 in wine needs as little explanation as does that of 

 propionic acid, C B H 5 O 3 , HO. Of the latter it may 

 be said, that it holds a middle position between acetic 

 acid C 4 H 4 O 4 , and butyric acid C 8 H 8 O 4 . 



I now turn to the consideration of the manner in 

 which hydrated oxide of amyl, C 10 H 11 O + HO, is 

 produced: this liquid composes the greater part of 

 potato fusel oil, and also appears in wine. That this 

 body is a product of the fermentation of sugar is an 

 ascertained fact, and we may represent it thus 



5 equiv. sugar . . . . C 60 H 6 O 6 <> 



4 hydrated oxide of amyl. . O H>8 O 8 

 20 ,, carbonic acid . . . C 20 O 40 

 12 water .... H^ O 12 



This hydrated oxide of amyl deserves to be men- 

 tioned as much as the oenanthic ether in wine, since 

 it forms quickly, and combines, like it, with butyric 



