Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber.

  • Webber, Alexander.
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

    23/218 (page 11)
    It is erroneously supposed that bitartrate of potash forms calculous concretions. A popular delusion to imagine any wine is free from acid, is frequently endorsed by otherwise well- informed people. fttocntij-mnr. All wines contain, in varying proportions, tartaric acid, acetic acid, citric, malic, and other acids in inflnitesinially small proportions, the last should, however, always be quite subordinate. The acids in wine may be classed under the generic terms of non-volatile and volatile. The principal non- volatile acid is found to be tartaric acid, which I refer to from several points, in relation to its properties, effects, and importance. The chief volatile acid is found generally to be acetic acid, which with alcohol forms the odorous acetic aether.