336 ANALYSIS or WINE. 



sparingly volatile. Those which are easily volatile 

 may, according to Faure's method, be partly detected 

 by smell, and in this manner should large quantities 

 of aromatic wine be ever examined, substances hitherto 

 unknown may perhaps be obtained in perceptible 

 quantities. "We have already treated of these and the 

 more sparingly soluble in speaking of the odoriferous 

 constituents of wine. 



"We must now direct our particular attention to the 

 non-volatile organic bodies. 



^Acetate of lead may here be carefully employed, 

 being first added as a neutral, then as a basic salt ; 

 then ammonia may be added, and the lead may ulti- 

 mately be removed by means of sulphuric acid. 



A satisfactory result may be obtained by this 

 simple method. 



I will shortly indicate the object to be attained by 

 it. If sugar of lead be added to wine, the colouring 

 matters, fatty oils, tannic acid, albuminous matters, 

 tartaric and other vegetable acids (acetic acid ex- 

 cepted), phosphoric and sulphuric acids, and part of 

 the chlorine will be precipitated. 

 yv As all wine has an acid reaction (if only from 

 cream of tartar), an acid liquid flows from the neutral 

 acetate of lead which has been added, it contains free 

 acetic acid, and a portion of colouring matter is more 

 or less soluble in it, as are also tartrate, malate, 

 and phosphate of lead, and especially chloride of lead. 

 Tannate, albuminate, and sulphate of lead are inso- 



