oenanthic \oe*nan"thic\, a. [Gr. ? the first shoot of the vine,
   the vine blossom, the vine; o'i`nh the vine + ? bloom,
   'a`nqos flower.] (Chem.)
   Having, or imparting, the odor characteristic of the bouquet
   of wine; specifically used, formerly, to designate an acid
   (oenanthic acid) whose ethereal salts were supposed to
   occasion the peculiar bouquet, or aroma, of old wine. Cf.
   {oenanthylic}.
   
[1913 Webster]


   {oenanthic acid}, {oenanthic acid} (Chem.), an acid
      ({C6H13.CO.OH}) obtained from [oe]nanthic ether by the
      action of alkalies; called also {n-heptanoic acid},
      {1-heptanecarboxylic acid}, {enanthic acid}, {enanthylic  acid} and {oenanthylic acid}. It has the odor of sour
      sweat. It has the CAS registry number 111-14-8.

   {oenanthic ether}, an ethereal substance (not to be confused
      with the bouquet, or aroma, of wine) found in wine lees,
      and consisting of a complex mixture of the ethereal salts
      of several of the higher acids of the acetic acid series.
      It has an ethereal odor, and it used in flavoring
      artificial wines and liquors. Called also {oil of wine}.
      See {Essential oil}, under {Essential}.
      [1913 Webster +PJC]

oenanthylic \oe`nan*thyl"ic\, a. (Chem.)
   Pertaining to, derived from, or containing, oenanthyl;
   specifically, designating an acid formerly supposed to be
   identical with the acid in oenanthic ether, but now known to
   be identical with heptanoic acid.

   Note: {Oenanthylic} and {oenanthic} are now considered as
         syonyms (1999).
         [1913 Webster +PJC]