A VINOUS SMELL. 327 



bined with agreeable flavour. It is, therefore, no 

 wonder that wine prepared from such grapes should 

 retain the aroma of the juice. This bouquet is, 

 therefore, not the effect of fermentation, nor the pro- 

 duct of a substance first originated during fermenta- 

 tion, for it existed previously in the juice. "We are 

 now treating only of such pre-existent substances. 

 As a rule they are seldom found in the grapes of our 

 colder districts. The aroma which the wines pro- 

 duced from such grapes possess, is a product of fer- 

 mentation and not a pre-existent substance. But 

 fragrant oils are mostly met with in the grapes of 

 warmer districts. And, indeed, the larger proportion 

 of the volatile oils, which fill so important a place in 

 organic chemistry, are to be found in plants belonging 

 to warmer climates. They abound in flowers and in 

 fruits, pine apples and our reinettes and peaches are 

 well provided with them. 



The amount of volatile oil existing in grapes and 

 imparting aroma to wine, is so insignificant that it 

 will probably be a long time before we are thoroughly 

 or accurately informed concerning them. How should 

 they be separated or examined ? 



There is one other means of discriminating these 

 substances, which has already been used scientifically, 

 and that is the identity of aroma in such liquids 

 when prepared in large quantities. This method is, 

 however, by no means satisfactory, for resemblance 

 in odour does not justify us chemically in concluding 



