XVII. Experiments to ascertain the state which spirit exists in fermented liquors: with a table exhibiting the relative proportion of pure alcohol contained in several kinds of wine and some other liquors

Abstract

It has been a commonly received opinion, that the alcohol obtained by the distillation of wine, does not exist ready formed in the liquor, but that it is principally a product of the operation, arising out of a new arrangement of its ultimate elements. The proofs which have been brought forward in support of this theory, are chiefly founded on the researches of Fabroni, who attempted to separate alcohol by saturating the wine with dry subcarbonate of potash, but did not succeed, although by the same means he could detect very minute portions of alcohol which had been purposely added.