41 4 On the Cultivation of the Vine , 
Recapitulation of the Results obtained by Fermentation . 
lib. oz. < 
dr. 
gr. 
"Of the water 
347 
10 
0 
59 
lib. oz. dr. 
gr. 
Of the carbonic acid 
25 
7 
1 
34 
409 10 0 
54 
Of the alcohol 
31 
6 
1 
64 
Oxygen 
Of the acteous acid 
1 
11 
4 
0 
| Of the saccharine residuum 
2 
9 
7 
27 
^Of the yeast 
0 
13 
1 
14 
/ 
'Of the carbonic acid 
9 
14 
2 
57 
28 12 5 
59 
Of the alcohol 
16 
li 
5 
63 
Carbon 
Of the acteous acid 
0 
10 
0 
0 
Of the saccharine residuum 1 
2 
2 
53 
1 
[Of the yeast 
0 
6 
2 
30 
Of the water 
61 
5 
4 
27 
Of the water of the alcohol 
5 
8 
5 
& 
71 8 6 
66 
Combined with the carbon 
Hydrogen 
< 
in the alcohol 
4 
0 
5 
0 
Of the acteous acid 
0 
2 
4 
o. 
Of the saccharine residuum 
0 
5 
l 
67 
^Of the yeast 
0 
2 
2 
41 
0 0 2 
3 7 
Of Azot 
*■ 
• 
0 
0 
2 
37 
510 0 0 
0 
510 
0 
0 
0 
By reflecting on the results exhibited by these tables, 
we may clearly see what takes place in the vinous fermen- 
tation : it is first observed that, of the 100 pounds of su- 
gar employed, 4 lib. 1 oz. 4 dr. 3 gr. remained in the state 
of undecomposed sugar ; so that the quantity of sugar 
really subjected to operation was only 95 lib, 14oz. 3 dr. 
09 gr. ; that is to say, 61 lib. 6 oz. 45 gr. of oxygen, 7 lib. 
10 oz, 6 dr. 6 gr. of hydrogen, and S 6 lib. 13 oz. 5 dr. 
19 gr. of carbon. But by comparing the quantities it will 
be found that they are sufficient to form all the spirit of 
wine, all the carbonic acid, and all the acetous acid, pro- 
duced by the fermentation. 
The effects of vinous fermentation are reduced, then, to 
the separating into two portions the sugar, which is an 
oxyd 5 oxygenating the one at the expense of the other to 
