Excerpt from The Chemistry of Wine<br><br>I' have edited this work, because no English author has hitherto applied our present chemical knowledge to the study of wine, and neither at home nor abroad is there any one more competent than Professor Mulder to Show the point we have reached, and to mark out the path to be pursued for the attainment of a perfect knowledge of the chemistry of wine.<br><br>About the Publisher<br><br>Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com<br><br>This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.