Bouquet - the smell of wine , general or special, that characterizes grape wine from the point of view of a specialist winemaker, or a trained person.
Description
The substances that make up the wine bouquet are still very little studied.
Parisian pharmacist Deleschamps , distilling a large amount of wine, received a small amount of colorless oil, very fragrant and with a sharp taste . Chemists Liebig and Peluse studied this oil and found that it represents an ester [1] , which they called enanthic . [2] Washed with a solution of soda and distilled over calcium chloride , this ether has the following properties: its specific gravity is 0.872, and its boiling point, at 747 mm pressure, 225 °; insoluble in water, soluble in alcohol.
According to Liebig and Pelus, there is no enanthic ether in the skin of the grape , but it is formed in wine during the fermentation of wort. Fauré says that the enanthic ether of Liebig and Pelusa does not represent a special bouquet belonging to one or another sort of wine, but a common one to all wines, and that this general ether is completely different from special bouquets. [3]
According to Maumené, the bouquet is a very complex mixture, in which esters of fatty acids and alcohols similar to ethyl prevail; he suggests that valerian-amyl, oil-ethyl, enanth-ethyl esters are most often found in bouquets of wines.
Pasteur in his Études sur les vins (p. 115) distinguishes between a natural bouquet, located in the grapes themselves, and acquired (during fermentation, aging and preservation of wine). Ordonneau surpassed 2 tons of wine and received 422 grams of green fragrant oil; this oil contained 82 grams of higher alcohols and 340 grams of the so-called wine essence, or enanthic ether, the composition of which turned out to be very complex. Ordonno found in it esters of caprylic, caproic and myristic acid and free acids [4] [5] .
Notes
- ↑ Enanthic ether // Brockhaus and Efron Encyclopedic Dictionary : in 86 volumes (82 volumes and 4 additional). - SPb. , 1890-1907.
- ↑ Annales de Chimie et de Physique, 2, vol. LXIII, p. 134.
- ↑ Analyse chimique des vins de la Gironde, 1844.
- ↑ Ordonneau, Alcools et Eaux-de-vie, 1885.
- ↑ Almedingen A.N. Bouquet (smell) // Brockhaus and Efron Encyclopedic Dictionary : in 86 volumes (82 volumes and 4 additional). - SPb. , 1890-1907.
Literature
- Gorbov A.I. , Mendeleev D.I. ,. Enantholum // Brockhaus and Efron Encyclopedic Dictionary : in 86 volumes (82 volumes and 4 additional). - SPb. , 1890-1907.