ALCOHOL IN FKKMENTED LIUUOKS. 
265 
When care was taken to prevent tbe escape of vapour, no Stale of ako- 
hange of specific gravity was produced in the wine by three 
jpetilions of the above process. 
Similar experiments were repeated upon Madeira, Sherry, 
ilaret, and Vin de grave, wines ditfeiing in the relative pro- 
orlions of alcohol, colouring matter, and acid, which they 
antain, and the results were as decisive j so that 1 conceive 
is amply proved, by experimental evidence, that no alcohol 
ybrmer/ during the distillation of wines, and that the whole 
uautity found, after distillation, pre-c.xisted in tbe fermented 
(]Uor. 
It has been frequently a.sserted, that a mixture of alcohol 
id water, in the proportions I have stated them to exist in 
u’ne, would be much more effect ual in producing intoxication, 
id the general bad effects of spirituous liquors, than a similar 
uantity of the wine itself. But this is true to a very limited 
<tent only : when brandy is added to water, it is some time 
sfore the two liquids perfectly combine, and with alcohol this 
more remarkably the case, and these mixtures are warmer 
> the taste, and more heating, if taken in this state of imper- 
■ct union, than when sufficient time has been allowed for their 
jrfect mutual penetration. 
I have also ascertained that distilled port wine tastes stronger, 
id i.s more heating than the wine in its original state, and that 
lese qualities are impaired, and the wine reduced nearly to iti 
igiiial flavour, by the addition of its acid and extractive 
latter. With claret, and some other wines, containing less 
cobol and more acid than port, these circumstances are more 
adily perceived ; and lastly, if the residuum aflbrded by tbe 
siillation of 100 parts of port wine, be added to 22 parts of 
cohol and 88 of water (in a state of perfect combination,) the 
ixinre is precisely analogous in its imoxic.iting effects to pert 
ine of an equ.il strength. 
In the table annexed to my former paper, it appears that the 
pr.ige quantity of alcohol contained in port wine amounts 
23,48 per cent. ; but two of the wiues there alluded to are 
'onger than any I have since met with, and were, at that 
VoL. XXXVI.— No. 16;. U time. 
