Vfliiii^S cohtaiii an acid, alcohol, tartar, ex- 
tract, aroma, and a colouring matter. The 
presence and nature of each of these prin- 
ciples may be ascertained in the followmg 
way. 1. Acid. All wines, even the softest 
and mildest, redden litmus, and therefore 
fcontain an acid. This abounds however 
chiefly in the thin wines of wet and cold 
climates, where the grape juice or must 
contains but a small portion of sugar. 
When wine has been boiled to extract the 
brandy, the liquor that remains in the still, 
and is thrown away aS useleSs, is a soiir nau- 
seous fluid vi’ith an acrid and burnt flavour. 
When filtered and allowed to remain at rest 
for a time, it deposits a good deal of ex- 
tractive matter, becomes covered with 
mouldy and then contains a notable quan- 
tity Of acetous acid, which may be sepa- 
rated by distillation; The aCid is however 
not entirely acetous; at least not till after 
standing a considerable time; for it precipi- 
tates and forms an insoluble salt with lime 
water, and with the soluble salts of silver, 
lead, and mercury, and appears to be the 
malic acid mixed with a little citric, both 
of which are converted into vinegar by 
spontaneous decomposition. The wines 
that contain the greatest quantity of these 
acids yield the worst brandy, nor is there 
any method yet known of separating or 
fieutralizing the acid without materially in- 
juring the quality, or lessening the quantity 
of the ardent spirit. 2. Alcohol. The 
existence of this principle and mode of ex- 
traction by distillation has been fully de- 
scribed under the article brandy. The 
quantity of alcohol varies prodigiously; 
The strong, rich, full-bodied wines of the 
Warmer vine countries will yield as much 
as a third of ardent spirit ; whilst the, thin 
light wines will often give no more than 
about one-sixteenth of the same strength. 
3; Tartar. This substance has also been 
fully described in its proper place; Tartar 
is not altogether a producf of the fermen- 
tation of wine; since it is contained in must, 
though in small quantity. 4. Extract. 
Must contains an abundance of extractive 
nlatter, which materially assists the fermen- 
tation, and is afterWardS found, in part at 
least, in the lees, but another portion may 
be obtained from the wine by evaporation. 
It is also extract that mixes With and Co; 
lours the tartar. By age the quantity of 
extractive matter diminishes. 5; ArOma. 
All wineS possess a peculiar and grateful 
Smell, whicli Would indicate a distinct aro- 
matic principle; but it has never been ex- 
VOL. IT. 
hibited in the form of e.ssential oil, or cdii; 
dcnsed in any smaller quantity by distilla; 
tion or any other mode. To give wine all 
its aroma it should be fermented very 
slowly. 6. Colouring matter. Tlie husk 
of the red grape contains a good deal of 
colour, which is extracted when the entire 
fruit is pressed, and betomes dissolved in 
the wine when the fermentation is com- 
plete. Many substances will separate the 
colour. If lime-water is added to high-co- 
loured wine a precipitate is formed of ma- 
lat of lime that carries down with it all the 
colouring matter, whipll cannot again he 
separated either by water or alcohol. But 
if wine alone is evaporated gently tO dry- 
ness, and tlie residue treated with alfiohol, 
the colouring matter dissolves therein; W e 
may add too; that the natural Colour of 
wine is entirely and speedily destroyed by 
the addition of hot Well burnt charcoal in 
pretty fine powder. The colour of red 
wine in tlie state in which we receive it is 
not entirely that of the grape, but is given 
by other colouring substances, which how- 
ever are quite innoxious. 
WINGED, in botany, a term applied to 
siicli stems of plants aS are furnished all 
their length with a sort of membranaceous 
leaves, as the thistle, &c. Winged leaves, 
are such -as consist of divCrs little leaves, 
ranged in the same direction. So aS to ap- 
pear only as the Same leaf. Such are the 
leaves of agrimony, acacia, ash, &c; Wing- 
ed Seeds; are Such aS have down or hairs on 
them, which; by the help of the Wind, are 
carried to a distahce; 
WINGS, in heraldry, are bOrne some 
times single, sometimes in pairs ; in which 
case they are called conjoined. When the 
points are downward, they are said to be 
inverted ; when up, elevated. 
Wings, in military affairs, are the two 
flanks or extremes of an army, ranged ill 
form of a battle ; being the right and lei t 
sides thereof. 
Wings, in fortification, denote the 
longer sides of horn-works, crown-works, 
teuailles, and the like out-works ; including 
the ramparts and parapets, with which they 
are bounded on the right and left from 
their gorge to their front. 
WINTERA, in botany, so nartefl fi oiii 
Captain William Winter, Who brongiit the 
bark of this tree from the Straits Of Magel- 
lan, a genus of the Polyandria Tetragyiiia 
class and order. Natural order of Magno- 
liae, Jussieu. Essential Character: calyX, 
tbree-lobed ; petals six or twelve, gert«.< 
PP 
