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POPULAR SCIENCE REVIEW. 
from one cask to another, or in the bottling. Under the 
influence of this oxydising action the wine gradually deteriorates, 
more and more alcohol is converted into acetic acid, colouring 
matter is precipitated, and the different odoriferous compounds, 
produced at first by the action of oxygen, are now gradually 
destroyed by it, and the wine perishes slowly but surely. Some 
wines pass through all these changes in a comparatively short 
time ; others may keep for 100 years or more. 
