332 



ON WINK DUTNKTNG, AND 



quantities of vogotablo albumen, witli salts of sodium,, 

 potassium, and lime ; especially tartrates. If all the sugar 

 present is clianged by the ToruJa, and the carbonic acid gas 

 permitted to escape, wo have a " still " wine, such as claret 

 and hock ; moreover, if no sugar is loft, it is said to be 

 "dry." If albuminous matter is deficient, the ferment has 

 not sufficient vitality to change all the sugar, and a " sweet " 

 wine results. If this is duo to excess of gra])0 sugar tliero 

 may be more alcohol present than in the " dry " wines. If 

 the still incompletely fermented fluid is bottled, the im- 

 prisoned carbonic acid gives rise to effervescing or " spark- 

 ling " wines. 



Whilst in the vats, but still more afterwards by proper 

 keeping, a characteristic taste and odour, the "bouquet" 

 develops. This is partly due to the formation of others, 

 especially wnanthic, in small quantities. The vegetable 

 acids and acid salts of the fruit diminish as fermentation 

 goes on. The colouring matter comes from the skin of the 

 grape. In most wines there is a variable amount of tannin. 

 We have therefore rather a complex fluid to deal with ; 

 for we have salts, renanthic and other ethers, a small 

 amount of albuminous matter (in dry wines especially), 

 occasionally vegetable acids, often a considerable amount 

 of grape sugar, and usually a small, sometimes a moderate, 

 amount of tannin. The action of wine on the tissues is 

 the sum-total of the action of those ingredients. We may 

 dispose of the alhuminnus matter very shortly ; there is not 

 enough in any kind of wine to have any effect. No nourish- 

 ment can bo expected from this source. 



The mlts are much the same as those found in the fluids 

 of our bodies; they slightly stimulate certain secretions, 

 otherwise they are inert. 



Tannin, when in considerable quantity (which is rare in 



