Vinous

Vinous liquors are more or less accompanied with acetone acid, or vinegar; but those proceeding from grain contain still more of this acid.

The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain Anthony Boucherie

Vinous Burgundy would surely be more to the point.

A Little Tour of France Henry James 1879

Vinous and intense, driven by its red fruit; think strawberry-rhubarb pie plus apricot and a savory celery-seed bite.

SFGate: Top News Stories Jon Bonné 2011

'Tis not improbable also, but that our _taste_ may be very much improv'd either by _preparing_ our taste for the Body, as, after eating _bitter_ things, _Wine_, or other _Vinous liquors_, are more sensibly tasted; or else by _preparing_ Bodies for our tast; as the dissolving of Metals with acid Liquors, make them tastable, which were before altogether insipid; thus _Lead_ becomes _sweeter_ then Sugar, and _Silver_ more _bitter_ then

Micrographia Some Physiological Descriptions of Minute Bodies Made by Magnifying Glasses with Observations and Inquiries Thereupon Robert Hooke 1669

Apposition of so many Vinous Corpuscles to a Correspondent Number of

The Sceptical Chymist or Chymico-Physical Doubts & Paradoxes, Touching the Spagyrist's Principles Commonly call'd Hypostatical; As they are wont to be Propos'd and Defended by the Generality of Alchymists. Whereunto is præmis'd Part of another Discourse relating to the same Subject. Robert Boyle 1659

Variety of such Bodies; although in this second sort of Productions, the Vinous parts seem scarce to retain any thing of the much more fix'd Bodies wherewith they were mingl'd; but only to have by their

The Sceptical Chymist or Chymico-Physical Doubts & Paradoxes, Touching the Spagyrist's Principles Commonly call'd Hypostatical; As they are wont to be Propos'd and Defended by the Generality of Alchymists. Whereunto is præmis'd Part of another Discourse relating to the same Subject. Robert Boyle 1659

Vinous Liquor, the fermented Juice of Grapes is partly turned into liquid Dregs or Leeze, and partly into that crust or dry feculancy that is commonly called Tartar; and this Tartar may by the Fire be easily divided into five differing substances; four of which are not

The Sceptical Chymist or Chymico-Physical Doubts & Paradoxes, Touching the Spagyrist's Principles Commonly call'd Hypostatical; As they are wont to be Propos'd and Defended by the Generality of Alchymists. Whereunto is præmis'd Part of another Discourse relating to the same Subject. Robert Boyle 1659

Acid, and the other not so manifestly Acid as the Tartar it self; The same Vinous Juice after some time, especially if it be not carefully kept, Degenerates into that very sour Liquor called Vinegar; from which you may obtain by the Fire a Spirit and a Crystalline Salt differing enough from the Spirit and Lixiviate Salt of Tartar.

The Sceptical Chymist or Chymico-Physical Doubts & Paradoxes, Touching the Spagyrist's Principles Commonly call'd Hypostatical; As they are wont to be Propos'd and Defended by the Generality of Alchymists. Whereunto is præmis'd Part of another Discourse relating to the same Subject. Robert Boyle 1659

_Empyreumatical_ Spirit, but not a Vinous Spirit; These dry'd Grapes or Raisins boyl'd in a convenient proportion of Water make a sweet

The Sceptical Chymist or Chymico-Physical Doubts & Paradoxes, Touching the Spagyrist's Principles Commonly call'd Hypostatical; As they are wont to be Propos'd and Defended by the Generality of Alchymists. Whereunto is præmis'd Part of another Discourse relating to the same Subject. Robert Boyle 1659

Vinous Fouad finds that the Fourth Salon Masr benefits from ignoring the age gap

Al-Ahram Weekly Online 2010