IV. Commercial Cognacs, Deemed To Be Mixtures Of Alcohol Derived From Wine With "Industrial" Alcohol (" Silent " Spirit)
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This section is from the book "Alcohol, Its Production, Properties, Chemistry, And Industrial Applications", by Charles Simmonds. Also available from Amazon: Alcohol: Its Production, Properties, Chemistry, And Industrial Applications.
IV. Commercial Cognacs, Deemed To Be Mixtures Of Alcohol Derived From Wine With "Industrial" Alcohol (" Silent " Spirit)
Density at 15°; ............... | 0.9372 | 0.9433 | 0.9372 | 0.9396 | 0.9596 |
Alcohol, by vol.............. | 50.0 | 49.5 | 49.5 | 48.5 | 48.5 |
Extract, per 100 c.c. | 0.956 | 1.760 | 0.568 | 0.648 | 0.668 |
Acidity ...................... | 57.6 | 92.1 | 92.1 | 24.7 | 24.7 |
Aldehydes ............... | 18.2 | 24.5 | 22.4 | 18.8 | 21.1 |
Furfural..................... | 0.9 | 1.0 | 1.0 | 1.0 | 1.0 |
Esters .................... | 66.8 | 71.1 | 69.5 | 65.3 | 61.6 |
Higher alcohols........... | 60.0 | 94.4 | 85.8 | 89.6 | 93.8 |
Totals ............... | 203.5 | 283.1 | 270.8 | 199.4 | 202.2 |
V. Alcools d'industrie.
Density at 15° ............... | 0.8194 | 0.8539 | 0.8145 | 0.8164 | 0.8140 |
Alcohol, by vol.............. | 94.2 | 83.6 | 95.5 | 950 | 95.6 |
xtract, per 100 c.c. | 0.012 | 0.005 | 0.005 | 0.010 | - |
Secondary constituents: -
Acidity ..................... | 2.5 | 5.7 | 5.1 | 2.5 | 2.5 |
Aldehydes .............. | 1.9 | - | 13.7 | 0.4 | 0.1 |
Furfural..................... | - | - | - | - | - |
Esters .................... | 13.0 | 12.3 | 22.1 | 3.7 | 3.6 |
Higher alcohols......... | Trace. | Trace. | Trace. | 5.2 | 2.9 |
Totals .............. | 17.4 | 18.0 | 40.9 | 11.8 | 9.1 |
The following are analyses by the Lancet Commission on Brandy (November, 1904).
Secondary constituents: - | Public.house. | ||||
Three Star. | Two Star. | One Star. | (1). | (2). | |
Acidity ................. | 77.3 | 65.7 | 65.0 | 79.4 | 150.6 |
Aldehydes ........... | 12.6 | 12.2 | 10.0 | 7.4 | 6.6 |
Furfural.................. | 1.7 | 2.6 | 2.4 | 0.6 | 0.4 |
Esters ................... | 110.0 | 103.4 | 97.1 | 32.4 | 71.7 |
Higher alcohols........ | 120.6 | 108.5 | 80.3 | 49.0 | 58.7 |
Totals ............. | 322.2 | 292.4 | 254.8 | 168.8 | 288.0 |
Of the public.house "brandies," No. 1 was considered to be a flavoured grain spirit, and No. 2 a grain spirit mixed with some rum.
Below are a few examples of brandy examined at the Government Laboratory and found to contain admixtures of neutral spirit: -
Secondary constituents: -
(1). | (2). | (3). | (4). | (5). | (6). | |
Acidity ................... | 41.6 | 38.5 | 26.3 | 26.7 | 51.4 | 5.3 |
Aldehydes................... | 10.6 | 8.4 | 15.3 | 13.0 | 17.2 | 0.8 |
Furfural .................... | 3.3 | 0.5 | 0.8 | 0.6 | 1.9 | Nil. |
Esters........................ | 62.4 | 43.7 | 63.6 | 56.5 | 49.8 | 52.6 |
Higher alcohols........... | 68.5 | 34.9 | 27.1 | 102.5 | 38.3 | 46.1 |
Totals ............... | 186.4 | 126.0 | 133.1 | 198.3 | 158.6 | 104.8 |
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