It
is with this view of the subject then, that I venture to make the few
following observations. In the first place, we will briefly consider the
nature and chemical properties of wines, and then their tendency
and action upon the constitution.
The characteristic ingredient of all wines is alcohol, the proportion and
quality of which, and the state and combination in which it exists,
constitute the essential properties of the numerous kinds of wines. The
colour of the red wines is produced from the husk of the grape, they
being used during fermentation; on the contrary, the colourless wines are
those where the husk of the grape is not used during the process of
fermentation. The colouring matter produced from the husks is highly
astringent, consequently the red and white wines are very different in
their qualities, and very different in their effect on the stomach.
All wines contain more or less acid; for British wines are considered
less salubrious than those of foreign, from their having an excess of
malic acid, which our fruits contain. The foreign wines are reckoned
superior in quality, in consequence of their containing an excess of
tartaric acid, their fruit containing a greater portion of this acid than
does ours. Wines during fermentation, if improperly managed, will produce
_acetic acid_, which will greatly deteriorate their quality.
Various have been the opinions of eminent men on the effects of wine upon
the constitution.
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