Unpublished paper, 'Experiments on the chemical constitution of several bodies which undergo the vinous fermentation and on certain results of that chemical action' by Robert Rigg Rigg outlines four key goals of his paper: 'first, that sugar is not constituted of carbon and water only; secondly, that during the vinous fermentation water is decomposed; thirdly, that neither pure carbonic acid nor alcohol is, in the common acceptation of the term, the product of this chemical action; and fourthly, that fermented liquors owe some of their valuable qualities to peculiar products formed during fermentation.' Includes a diagram in the text showin Rigg's apparatus for experiments on vinous fermentation. Subject: Organic chemistry Communicated by the Rev J B [Joseph Bancroft] Reade. Whilst the Royal Society declined to publish this paper in full, an abstract of the paper was published in volume 4 of Abstracts of the Papers Printed in the Philosophical Transactions of the Royal Society of London [later Proceedings of the Royal Society] as 'Experiments on the chemical constitution of several bodies which undergo the vinous fermentation, and on certain results of the chemical action'. 1839