ON  THE  BOUQUET  OF  WINE. 
35 
dark  as  it  is  with  the  copper  salt.  This  compound  differs  from 
the  others,  inasmuch  as  it  has  a  blue,  whilst  they  have  a  dark 
brown  color. 
The  proportions  of  the  ingredients  in  these  formulae  can  be 
altered  according  to  the  thickness  of  the  ink  required,  or  accord- 
ing to  the  use  to  which  it  is  to  be  applied,  or  according  to  the 
material  which  is  to  be  marked. — Annals  of  Pharmacy,  July, 
1852 — from  Journal  de  Pharmacie. 
ON  THE  BOUQUET  OF  WINE. 
By  Dr.  F.  L.  Winckler. 
In  his  recent  experiments  on  the  vegetation  of  plants,  Winck- 
ler has  arrived  at  very  satisfactory  results  explanatory  of  the 
specific  odor  peculiar  to  the  various  sorts  of  wine  produced  in 
different  districts,  which  is  known  by  the  expression  of  "blume" 
or  "  bouquet." 
If  about  half  a  pint  of  any  sort  of  grape  wine  be  evaporated  in 
a  porcelain  vessel  by  means  of  steam,  until  not  only  all  the  spirit 
of  wine,  but  also  the  oenanthic  ether,  and,  in  general,  all  parts 
volatile  at  this  temperature  (80°  R.)  are  evaporated,  a  thickish 
liquid  of  more  or  less  dark  color,  and  of  a  peculiar,  pleasant, 
acidulo-vinous  odor  remains  behind,  from  which,  after  it  has  be- 
come cold,  a  greater  or  lesser  quantity  of  tartar  separates.  By 
diluting  this  liquid  with  water,  so  that  the  weight  of  the  solution 
is  about  a  quarter  of  a  pound,  and  subjecting  the  solution,  with 
an  equal  weight  of  fresh  burnt  lime,  to  distillation,  there  is  ob- 
tained, even  during  the  slacking  or  hydrating  of  the  lime  a  very 
agreeable  and  intensely  smelling  distillate,  which,  like  ammonia, 
is  a  strong  base,  and  forms  with  acids  neutral  salts,  possessing  in 
a  high  degree  the  odor  corresponding  to  the  so-called  "  bouquet" 
of  the  employed  wine. 
This  fact  suggested  the  idea  that  this  compound  may  be  in  a 
similar  manner  contained  in  the  wine  itself,  and  the  supposition 
was  fully  corroborated  by  experiments. 
If  the  residuary  lime  of  the  evaporated  wine  be  treated  with 
water  after  the  conclusion  of  the  distillation,  the  solution  filtered, 
and  the  filtrate  distilled  with  a  small  quantity  of  moderately 
