324 SUBSTANCES EOTJND TO POSSESS 



These observations merit future consideration, 

 metameric substances be converted into one another 

 in the course of time, then, supposing a sufficient 

 quantity of oxide of amyl to be present, acetic acid 

 would eventually become margaric acid, for acetic acid 

 and oxide of amyl are 



.- 



ler 



C 4 HS O 3 + C*o HH O = C 14 H 13 O 3 + HO. 

 C 14 H 13 O 3 4- C ] o H 11 O = C 24 R23 O 3 + HO. 

 C24 H23 O 3 + C 10 H 11 = C 34 H 33 O 3 + HO. 





Delffs* gives the following summary respecting the 

 formation of so-called alcohols, O H n + 2 + O 2 ; all are 

 considered to arise from C 24 H 24 O 24 , that is, 2 equiv. 

 anhydrous grape sugar. 



Propyl alcohol and alcohol 2 C 6 H 8 O 2 + C 4 H6 O 2 + 8 C Oa + 2 H O. 



Butylalcohol 2C 8 H 1 O 2 + 8COM-4HO. 



Propyl alcohol and amyl alcohol . . C 6 H 8 O 2 + C 10 H 12 O 2 + S C O 2 + 4 H O. 

 Capronic alcohol and alcohol C^K 14 O 2 + C 4 R6 O 2 + 8 C O 2 -* 4 H 0. 



Lastly, I must mention that as a rule the most 

 odoriferous ingredients predominate in wines contain- 

 ing free acids tartaric acid, for example. Yery sweet 

 wines obtained from grapes which contain either very 

 little free acid, or have this acid softened by excess 

 of sugar, are, in general, much less fragrant than some 

 Prench or Rhenish wines. This confirms the opinion 

 I have given as to the influence of the free tartaric 

 acid in the formation of the compound ethers. 



The following experiments deserve notice. If grape 

 juice be filtered through animal charcoal, and the 

 * Lehrb. cler Org. Chemie, 1855. s. 351. 



