330 SUBSTANCES FOUJSTJD TO POSSESS 



They are found at an early period, though in no very 

 large quantities ; but they cannot impart aroma to wine 

 until the greatest portion of the oenanthic ether is de- 

 composed. (Enanthic ether is generally supposed to 

 occasion the vinous odour ; but the truth is, it spoils 

 the bouquet, and although it gives rise to many of the 

 aromatic ingredients of cellared wine, so long as it 

 predominates in the wine it is by no means fragrant. 



A thorough knowledge of chemistry is not sufficient 

 to explain everything which concerns the aroma of 

 wine. It is well known in pharmacy and perfumery 

 that fresh distilled waters have not a pleasant smell, 

 particularly if they are prepared from fresh plants. 

 They obtain the fragrance which characterizes them 

 after the lapse of time. "We need not here look for 

 the formation of a new substance, but rather for the 

 decomposition of one, or for a combination yielding 

 a less agreeable odour, so that the original odour dis- 

 appears at once. All waters freshly distilled from 

 plants have at first a disagreeable smell. 



I may further remark that competent judges are 

 well able to distinguish between the scent of a dis- 

 tilled water, aqua menthcz (peppermint water), for 

 example, prepared by distillation, or by dissolving 

 peppermint oil in water. Chemistry here finds Jits 

 boundary : in both cases it finds peppermint oil and 

 water, and nothing more, at least it cannot with 

 certainty determine the cause of the difference. 



The same holds good with respect to the delicate 



