On the use of alcoholic liquors in general and of the wine of St. Raphael in particular in temperate and cold countries / by Dr. Bouchardat.

  • Bouchardat, A. (Apollinaire), 1806-1886.
Date:
[between 1870 and 1879?]
Catalogue details

Licence: Public Domain Mark

Credit: On the use of alcoholic liquors in general and of the wine of St. Raphael in particular in temperate and cold countries / by Dr. Bouchardat. Source: Wellcome Collection.

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    two colouring matters which appear to be distinct immediate principles. Tannin, of which some wines contain a large proportion, has a most important moderating action. Acids are always present, whether in a free state or as salts, with a strongly marked acid reaction. Cream of tartar is found in wine in the proportion of from 2 to 6 per 1000. M. Pasteur has made the important discovery that succinic acid is, like alcohol, a constant result of the separation of the sugars under the influence of alcoholic ferments; this acid is therefore found in wine. This is also the case with glycerine, of which there is a very large proportion, and which, previous to the learned professor’s investigations, was con¬ founded with what are called extractive matters. The bases are almost as numerous in wine as the acids, and are those usually found in living orga¬ nisms : for instance potash and soda, which in small quantities are met with in the state of chloride, as in the human blood and muscles. i How many different elements are combined to form the product called bouquet! It is the result of the union of several odoriferous matters : alcohols, v ethers, aldehydes, essences; substances analogous to the principles which M. Millon has called perfumes. i't /