A VINOUS SMELL. 331 



aroma of wines, differing widely from each other. 

 Brandy, which according to Schubert* is added to 

 Port wine in the proportion of one-twelfth, may 

 at first be detected by its smell. This Port 

 wine is allowed to lie three years before it is pro- 

 duced, and by that time the smell of brandy has 

 vanished this is likewise true of substances naturally 

 existing in wine, which also require time to accommo- 

 date themselves, if I may use the phrase, to the other 

 bodies present there. 



Among the series of fusel oils nothing is known of 

 the substances which appear in rum and other des- 

 tillates of fermented liquids. Eum is the product 

 of fermented cane-sugar syrup, arrack of rice flour 



J rJ ttidSfe 



resolved into sugar, and moutwyn of wheat flour con- 

 verted into sugar. Eum and arrack have a peculiar 

 smell and taste, which depends as much upon fusel 

 oil as that of Cognac and moutwyn, although under 

 other circumstances. Cherry water is a proof how 

 dependent the destillate of a spirituous liquid is upon 

 its origin. Pay en t observes rightly that all kinds of 

 starch, such as potato-flour, sago, arrowroot, the 

 flour of different kinds of corn, &c., have a distinctive 

 fragrance, which they owe to a volatile substance 

 peculiar to each. 



When, after the starch has been converted into 

 sugar, alcohol is produced from these substances by 



* Pogg, Ann. Bd. 77, s. 197, 397. 



f Comptes Rendus, torn, xxiii. p. 489. 



