1222
ELEMENTS OF MATERIA MEDICA.
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The wines of different countries are distinguished in commer ce ^^various names. The following is a list of the wines most commonly 110with, arranged according to the countries producing them:—
1. French Wines. — Champagne (of which we have the still, creaming, o'" S ^lite)\sparkling, —the full frothing, —the white, —and the pink) ; Burgundy (red and jugHermitage; Cdtie Rotie; Roussillon ; Frontignan ; Claret (the most esteemed ;the produce of Lafitte, Latour, Chateau Margaux, and Haut-Brion)-, Vin de OrSuuterne ; and Barsac.
2. Spanish Wines. — Sherry (Xeres); Malaga or Mountain ; and Alicant-
3. Portugal Wines. — Port (Oporto) and Lisbon . t j 0 „ of
4. German Wines. — Rhine an d Moselle Wines. The term Hock (a corruPHochheimer) is usually applied to the first growths of the Rhine . The termcommonly indicates an inferior Rhine wine.
5. Hungarian Wines.— Tokay. u rsld 11 '
6. Italian and Sicilian Wines. — Lachryma Christi ; Mazzara;
7. Grecian and Ionian Wines. —Candian and Cyprus wines.
8. Madeira and the Canary Islands. — Madeiraand Canary (Teneriffe )-
9. Wines of the Cape of Good Hope . — Cape ( Constantia is the best kind).
10. Persian Wines. — Shiraz.
1 1. English Wines. — Grape and Raisin .
fi'hitt 1
Wines are also designated, according to their colour, red or w gaccording to their taste and other properties, sweet, acidulous, dry, sor generous, light, rough, sparkling, &c. ji.
The constituents of wine are, according to Gmelin (Handb. d- C" ^1255), as follows:— Alcohol, an odorous principle (volatile oilcolouring of the husk (in red wine), tannin, bitter extractive,(especially in the sweet wines), gum, yeast, acetic acid (from fotaf'mencehaent of the acetous fermentation), malic acid, tartaric acta, Q jtrate of potash, bitartrate of lime, sulphates and chlorides, phos’p' 1 rp 0lime, carbonic acid (especially in the effervescing wines), and wat er ‘these may be added paratartaric or racemic acid.
P efU A
1. Bouquet of Wine; Odoriferous Principle of Wine. —Every wine 1> as .^Jbtaiti e “odour, which depends, doubtless, on a small quantity of volatile oil. The oi p e j D u2 6from corn and potatoe spirit ha#been already noticed (see p. 196). Liebig an ^ j„ tl> 6(Ann. de Chim. et de Phys. Ixii. 438) have examined the oily liquid procure^ to b edistillation of wine, as well by submitting wine lees to distillation, and ' 0U ^o (X)0lb*'mnanthic ether (CIS His O 3 ) mixed with oenanthic acid (Cl* II' 3 O a ). From ’ ur ed-(about 2200 imperial gallons) only two lbs. and one-fifth of oily liquid wejy P g- 2 ) b a t
2. Alcohol. —Mr. Brande (Phil. Trans, for 1811, p. 337, and for 18|“i P" aI1 tity 0
shewn that alcohol exists ready formed in wine. He also ascertained the q „ ef
this substance which exists in different wines. The latter point has also j35p)’
amined by several other chemists ; as Geiger (Gmelin, Handb. d. Chem• 303)'
Fontenelle (Joum. de Chim. Med. iii. 332), Prout and Ziz (Henderson, op- ?’ft?"Wines which contain a comparatively small quantity of spirit are denomi ^ r ong 0wines; while those which have a much larger quantity are denominategenercus wines.