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Bulletin No. 59.
U. S. DEPARTMENT OF AGRICULTURE,
DIVISION OF CHEMISTRY.
THE
COMPOSITION 'OF AMERICAN WINES.
W. D. BIGELOW,
SECOND ASSISTANT CHEMIST.
PKJ. PARED UNDER THE DIRECTION OF H. W. WILEY,
CHIE^ CHEMIST.
WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1900.
LETTER OF TRANSMHTAL
U. S. Department of Agriculture, •
Division of Chemistry,
Washington^ D. (7., August ^1^ 1900.
Sir: I have the honor to transmit for your inspection and approval
the accompanying manuscript of a compilation of the analyses of
American wines, which has been prepared in this Division by Dr. W.
D. Bigelow. The tables of analyses are accompanied by statements in
regard to the interpretation of the analytical results and by a descrip-
tion of the best methods now in use for the analysis of wines. It is
proposed to publish this compilation and the accompanying text as
Bulletin No. 59 of this Division.
Respectfully,
Ervin E. Ewell,
A cting Chief of Division.
Hon. James Wilson,
Secretary.
INTRODUCTION.
The rapid growth of viticulture in the United States indicates that
this branch of agriculture will soon assume national importance. It
is evident from a cursory study of this industry that it has often been
conducted in a desultory manner, without scientific control and without
the aid of experts either on the part of the grape growers or the wine
makers. It is not at all surprising, therefore, under these conditions,
that the American wines should vary greatly in character among them-
selves and also from wines of the same type in other countries.
The red wines or clarets, which are made in an indiscriminate way
in the various parts of the country, under widely varying climatic con-
ditions and without uniformity of methods in fermentation or clearing,
are evidently of the most widely diverging character.
This great variation in the character of our wines has been the chief
impediment in the way of their becoming established in the markets
of this country as well as of the world. A wine merchant is not able
to handle a brand of wine which varies from year to year in such a
manner as to be almost unrecognizable as being of the same variety.
He demands a uniformity of type which, with slight variations due to
the conditions of the vintage, may be practically the same from year
to year.
It is believed that one of the first steps toward securing such a
uniformity in the types of our wines will be accomplished by bringing
together, in so far as possible, the data which have been obtained in
the analyses of wines in different parts of the country. The object of
this compilation is not so much to show the character of our wines as
to indicate their widely divergent properties. One object which has
been kept in view also has been to make a starting point for future
investigations in regard to the uniformity of our wines of reasonably
well-established types.
The analytical data which follow, therefore, must be considered
solely in this light, namely, as an expression of what has been accom-
plished heretofore in the analysis of wine in this country over a series
of years^ as the result of the investigations conducted by various ana-
lysts and by methods which have been entirely lacking in uniformity.
The desirability of having all these analyses compiled lies in having
them accessible as knowledge.
4 INTRODUCTION.
There is, however, one caution to be observed, and that is that these
analyses are not to be accepted in any way as expressing the quality
of the American wines produced to-day by the competent wine makers
in wineries conducted in accordance with the latest scientific principles
of fermentation and ripening.
It is our purpose to take up at once the investigation of which the
following compilation of analyses is introductory and to determine by
careful chemical studies all the typical American wines and their chief
characteristics.
The analyses which are compiled in the following bulletin have been
made in various parts of the country, and include those which have
been made at various times in the Department of Agriculture. The
work of compiling these data has been intrusted to Dr. W. D. Bige-
low, who has also prepared the text describing the official methods
of analysis employed and the slight variations which have been intro-
duced from time to time as suggested by the experience obtained
during the progress of the analytical work.
H. W. Wiley.
June 18, 1900.
CONTENTS.
Page.
Introduction 3
Tables of analyses , 7
Interpretation of analytical results 47
Alcohol. 47
Glycerol 48
Glycerol-alcohol ratio 48
Sugar-free extract 48
Ash 49
Extract-alcohol ratio 49
Total acids 50
Volatile acids 50
Undetermined extract 51
Polarization 51
Eeducing sugars 52
Potassium sulphate 52
Sulphurous acid 53
Analytical methods 53
Examination of must 53
Examination of wine 53
Estimation of specific gravity 54
Estimation of alcohol 54
Estimation of glycerol 54
Estimation of extract 55
Estimation of ash 55
Estimation of total acids 55
Estimation of volatile acids 56
Estimation of fixed acids 56
Estimation of undetermined extract 56
Estimation of sugar 56
Estimation of sodium chlorid 57
Estimation of potassium sulphate 57
Estimation of sulphurous acid 57
^^ Estimation of free sulphurous acid 58
^H, Detection of preservatives 58
^K Detection of salicylic acid 59
^Br Detection of benzoic acid 59
I^B Detection of saccharin 61
Hr Detection of abrastol 61
Detection of hydronapthol 62
Estimation of boric acid 62
Detection of fluorid 63
Detection of borofluorids and silicofluorids 63
Tables used in examination of wines 64
5
COMPOSITION OF AMERICAN WINES,
TABLES OF ANALYSES.
It was intended when this compilation was begun to include only
the analyses of wines of known purity. As the work progressed,
however, it was deemed advisable to include the data of all analyses
of samples having a definite history or origin.
A large number of known samples of California wines have been
examined, but only a few complete analyses have been made. Ordi-
narily only those determinations were made which were essential to
the control of the fermentation. In other States very little attention
seems to have been given to the composition of wine. A few labora-
tories have purchased samples on the market for the purpose of analy-
sis, but usually the source of the wine was not ascertained. It there-
fore seemed desirable to include all the analyses which could be found
of samples which from their labels and composition appeared to be
pure and whose sources were stated.
The volume of work which has been done is not sufficient to justify
the adoption of standards for American wines. It appears that our
wines difi'er to some extent from those of other countries, but we are
not yet able to determine just how great these differences are. It
seems important, therefore, that this work should be continued, and
that the musts and wines from all the wine-producing sections of the
country should be examined.
In the first of the tables which follow is given a list of the samples
of wine analyzed, together with all the descriptive data available.
The second table contains the results of the analysis of these samples,
recalculated for the sake of uniformity. The numbers assigned to the
samples, arranged consecutively in the first table, are the same in the
second, though differently arranged. The tables for use in the exami-
nation of wines are placed at the end of the bulletin.
Description of samples of American wines analyzed.
ARKANSAS WINES.
No.
Labo-
ratory
No.
Variety.
Source.
Analyst.
1
."'.'.'.'..
Hock
Dengler Hot Springs.
}c. B. Collingwood.i
?
Claret
do
1 Published in Second Annual Report of the Arkansas Agricultural Experiment Station, 1889.
7
COMPOSITION OF AMEEICAN WINES.
Description of samples of American ivines analyzed — Continued.
CALIFORNIA WINES.
Labo-
No.
ratory-
No.
3
12627
4
12628
fi
12629
6
12630
7
12631
8
12632
9
12633
10
12634
n
12635
12
12636
13
12637
14
12638
15
12639
16
12640
17
12641
18
12642
19
12643
20
12644
21
12645
22
12646
23
12647
24
12648
25
12649
26
12650
27
12651
28
12652
29
12653
30
12654
31
12655
32
12656
33
12657
34
12658
35
12659
36
12660
37
12661
38
12662
39
12663
40
12664
41
12665
42
12666
43
12667
44
12668
45
12669
46
12671
47
12672
48
12673
49
12674
50
12675
51
12676
52
12677
53
12678
54
12679
55
12680
56
12684
57
12685
58
12686
59
12687
60
12688
61
12689
62
12690
63
12691
64
12692
65
12693
66
12694
67
12695
68
12696
69
12697
70
12698
"Variety.
Source.
Analyst.
St. Hubert port.
St. Hubert sherry . . .
Riesling, 1887
St. Hubert Sauterne.
California Wine Growers' Union,
San Francisco.
.do,
St. Hubert Sauteme.Chateau
Yquem.
St. Hubert Margaux,
St. Hubert claret .
Zinfandel
Claret
Sauterne
Burgundy
Hock....
Riesling
Muscatel.
Gutedel ,
Cabernet.
Johannisberger Riesling,
Pinot Gris, Asti
Sauvignon Cabernet .
Riesling, Asti
Tipo Chianti, Asti
Burgundy, Asti
Barbera, Asti
Burger, Asti
Zinfandel, Asti
Gutedel
Chateau Yquem
Haut Sauterne
Sauterne
Cabernet El Quito, table wine
El Quito, dessert wine
Port Trousseau, vintage 1884.
F. Albertz, Cloverdale
California Wine Growers' Union,
San Francisco.
do
Burgundy.
Zinfandel.
Cabernet.
Juran^on
Chablis
Sherry, vintage 1882.
Haut Sauterne, 1888.
Hock
Burgundy
Sauterne.
Cabernet.
Zinfandel
Hermitage .
Burgundy
Claret.
Chablis
Riesling
Cabernet Traminer .
Cabernet Gutedel.
Port J
Tokay.
Chateau Gundlach.
Sauterne .
Semillon .
Cabernet Sauvignon ,
Burgrundy
Chambertin, Burgundy
Cabernet
Angelica, 1890 ,
Sauterne, 1889
Claret, 1889
Zinfandel, 1889 ,
Burgundy, 1889
Old Hock, 1889 ,
Riesling, 1889 ,
Sauterne, 1888
Napa Valley Wine Co., San Fran-
cisco.
Julius P. Smith, Livermore
Los Herman OS Vineyard, Berin-
ger Bros., St. Helena,
do...
do
do
do
do
Julius P. Smith, Livermore
W. H. Krug, United
States Department
of Agriculture.i
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do,
Do.
Do,
Do,
Do,
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
. Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
1 Published in Report of California State Viticultural Commission for 1893-94, Appendix B.
AMERICAN WINES ANALYZED.
Description of samples of American wines analyzed — Continued.
CALIFORNIA WINES— Continued.
No.
Labo-
ratory
No.
Variety.
Source.
Analyst.
71
12699
12700
12701
12702
12703
12704
12705
12706
12707
12708
12709
12710
12711
12712
12713
12714
12715
12716
12717
12718
12719
12720
12721
12722
12723
12724
12725
12726
12727
12728
12729
12730
12731
12732
12733
12734
12735
12736
12737
12738
12739
12740
12741
12742
12743
12744
12745
12746
12747
12748
12749
12750
12751
12752
12753
12754
12757
12758
12759
12760
12761
12762
12763
12764
12765
12766
12767
12768
12769
12770
12771
Haut Sauteme, 1887
Julius P. Smith, Livermore
do
W. H. Krug, United
States Department
of Agriculture.
Do.
79
7S
Haut Sauterne 1890
... .do
Do.
74
Haut Sauterne, 1891
do
Do.
75
Claret 1890
.. .do
Do.
7fi
Cabernet, 1890
do
Do.
77
Malbeck 1891
. .. do
Do.
78
Zinfandel, 1891
do
Do.
7f>
Burgundy ] 888
do
Do.
80
Riesling, 1887
do
Do.
81
Riesling 1890
do
Do.
8?
Port
I. De Turk, Santa Rosa
Do.
88
Sherry
do
Do.
84
do
Do.
85
Zinfandel
.do
Do.
86
Burgundy
do . .
Do.
87
Sauteme
.do
Do.
88
Riesling
do
Do.
89
Burgundy (red seal)
Ben Lomond Wine Co., Santa
Cruz County.
. .do
Do.
qo
Do.
91
Claret
do
Do.
99
Gray Riesling, 1887
do
Do.
9R
Gray Riesling 1888
do
Do,
94
Claret
Howes' Vineyard, Mountain
View.
do
Do.
95
Do.
96
Sauteme
do
Do.
97
do
Do.
98
Chablis
C. C. Mclver, Mission San Jose. . . .
do
Do.
99
Do.
00
Zinfandel
do
Do.
01
Hock, Linda Vista
do
Do.
or>
Riesling, Linda Vista
do
Do.
08
Moselle, Linda Vista
do
Do.
04
Burgundy
Jacob Schram, St. Helena
do
Do.
05
Claret
Do.
106
do
Do.
107
do
Do.
108
Hock.
. do
Do.
09
Riesling
do .
Do.
no
Chablis, Asti
Italian-Swiss Agricultural Col-
ony, Sonoma County.
Do.
111
Chasselas, Asti
Do.
^'>
Sweet Muscatel Asti
do
Do.
18
Mataro, Asti
..'. .do
Do.
14
Barolo, Asti
do
Do.
15
Port, Asti
... do
Do.
16
Malbeck, 1888
Julius P. Smith, Livermore
do
Do.
17
Burgundy, 1891
Do.
18
Cabernet, 1888
do
Do.
119
Zinfandel, 1888
do
Do.
90
Sauterne, 1890
do
Do.
PI
Port 1892
do
Do.
99
H. W. Crabb, Oakville
Do.
?8
Port
do
Do.
194
Muscatel
. .do
Do.
1^5
Catawba .
do
Do.
l^fi
El Quito table wine, Cari-
gnane.
Haut M6doc C6te d'Eta 1890
Do.
197
Do.
198
Haut Medoc! C6te d'Eta. 1891.
White Burgundy, C6ted>Eta,
1891.
Haut Sauterne, C6te d'Eta,
1890.
Haut Sauteme, C6te d'Eta,
1891.
Hedgeside Cabernet, 1885
Hedgeside Cabernet, 1886 ....
Mataro, 1890
Do.
19q
Do.
180
Do.
181
Do.
132
188
Hedgeside Vineyard, Napa
Do.
Do.
184
Chas. M. Hammond, Upper Lake .
do
Do.
185
Mataro, 1891
Do.
186
White Semillon 1890
do
Do.
187
White Semillon, 1891
do.
Do.
188
Semillon, 1890
F. W. Billing, Redwood City
do
Do.
189
Gutedel 1890
Do.
140
Marsanne, 1890
do
Do.
141
Sauvignon Vert, 1890
do
Do.
10
COMPOSITION OF AMERICAN WINES.
Description of samples of American wines analyzed — Continued.
CALIFORNIA WINES— Continued.
Labo-
ratory
No.
Variety.
Source.
Analyst.
12772
12773
12774
12775
12776
12777
12778
12779
12781
12782
12783
12784
12785
12786
12787
12788
12789
12790
12791
12792
12793
12794
12795
12796
12797
12798
12799
12800
12801
12802
12803
12804
12805
12806
12807
12808
12809
12810
12811
12812
12813
12814
12815
12816
12817
12818
12819
12820
12821
12823
12824
12825
12826
12827
12828
24
Franken Riesling, 1890.
Green Hungarian, 1890
Sauterne Souvenir, Cresta
Blanca.
Chateau Y q u e m, Cresta
Blanca.
Table d'H6te, Cresta Blanca. .
Alto Douro, Cresta Blanca...
Angelica,1888 ,
Cabernet, 1890
Ruby Hill Claret
Ruby Hill Cabernet
Ruby Hill Burgundy
Ruby Hill Sauterne
Ruby Hill Haut Sauterne .
RubyHillHock
Ruby Hill Riesling
Claret, 1896
Zinfandel, 1888
Chateau Moulton
Sauterne, 1887
Golden Chasselas
Mataro
Zinfandel
do
Cabernet Sauvignon
Riesling
Cabernet Gutedel
Traminer, 1890
Mondeuse, 1890
Port
Rhine Wine type, 1891 . . . .
Chateau Margaux, 1889 . . .
Sauterne type, 1886
Sherry
Zinfandel
Riesling
Claret, 1887
Claret, 1888
Claret, 1889
Port, 1882
Port, 1885
Port, 1886
Port, 1888
Sherry, 1885
Sauvignon, Asti.
Pinot Blanc, Asti
Sauterne, Asti
Dry Muscatel, Asti
Angelica, Asti
Sherry, Asti
Zinfandel , ,
LaLoma, 1886 ...
Burgundy , . .
Riesling
Sauterne
Johannisberg Riesling .
Feher Szagos, 1881 ,
F. W. Billing, Redwood City.
.do.
Chas. A. Wetmore, Livermore
do :
....do
....do
Barton Estate CO., Limited, Bar-
ton Vineyard, Fresno County.
I. De Turk, Santa Rosa
J. Crellin & Sons, Livermore . . . .
do
.do
.do
.do
.do,
.do
G. Migliavacca, Napa City
F. Albertz, Cloverdale
....do
....do
J. L. Beard, Warm Springs
do
do
Otto Norman, Howell Mountain
....do
....do
....do
F. W. Billing, Redwood City . . . .
do
C. C, Mclver, Mission San Jose..
Tiburcio Parrott, St, Helena
do
do
Lisbon Winery Co., Mathews,
Napa County.
!!!;dol!""l!!"!!!!!!!!!!!!"ll
George West & Son, Stockton . . .
.do
.do
.do
.do
.do
.do
Italian-Swiss Agricultural Col-
ony, Sonoma County.
!!i!do!;!!!!!l!!!!!!!!ll!!!!;!!"
do
do.....
do
C. Carpy & Co., San Francisco ..
do
do
do
do
F. Haesters, Wrights
Fresno
do
Mataro, 1883
do
Grenache, 1883
do
Carignane, 1883
Z'infandei,"i883! ........
do
Chauch6Gris,1883
do
Franken Riesling, 1883.
Chauch6 Noir, 1883
.do
St. Helena ,
Glenwood .
St. Helena ,
W. H. Krug, United
States Department
of Agriculture.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do. «
Do.
Do.
Do.
Do.
Do.
E. W. Hilgard, Califor-
nia Experiment Sta-
tion.i
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
■ Published in Viticultural Report of Cal. Exp. Sta. for 1887-1895.
AMERICAN WINES ANALYZED.
11
Description of samples of American wines analyzed — Continued.
CALIFORNIA WINES— Continued.
No.
Labo-
ratory
No.
Variety.
Source.
Analyst.
?n
117
211
212
213
214
215
216
217
218
219
220
221
222
223
224
226
227
230
231
232
233
235
236
237
238
239
240
241
242
243
252
254
255
258
259
260
261
263
264
266
267
268
269
270
272
273
274
275
294
342
344
345
348
349
350
354
356
359
" 361
362
365
366
367
384
471
481
484
487
488
489
490
491
500
501
505
508
512
513
Chauch6Gris,]883
Fresno
Natoma
E. W. Hilgard, Califor-
nia Experiment Sta-
tion.
Do
919
Malbeck, 1884 .
?18
Cabernet Franc, 1884
do
Do.
914
do
Gubserville
Do
?15
Cabernet Sauvignon, 1884
Merlot, 1884 . ..
Natoma
Do.
9W
do.
Do
?M
Verdot, 1884
do
Do.
?18
Tannat, 1884 ...
Oakville...
Do
?^^
Beclan, 1884
Natoma
Do.
9^0
Carignane, 1884
do
Do
W1
Grossblaue, 1884
St. Helena
Do.
?'>'>
Black Burgundy, 1884
Black Pinot, 1884
Oakville
Do
??3
Lakeport
Do.
W4
Meftnier, 1884
St. Helena
Do
??5
do
Glen wood
Do.
'??fi
Zinfandel, 1884
TjiverinnrR
Do.
W7
do
Penryn
Do.
'??8
Trousseau, 1884
do
Stockton
Do.
wq
Gubersville
Do.
?80
Petite Sirat, 1884
Natoma
Do.
?81
do
do
Do
?8'>
Mondeuse, 1884
do :.
Do.
?SS
do
do
Do
?34
Cinsaut, 1884
do
Do. ,
''Sf)
Aramon 1884
do
Do
?3r)
Mouastel, 1884
do..t
Do.
9S7
Grenache 1884. . ..
do .
Do
?88
do
Gubserville
Do.
239
-Petit Bouschet, 1884
Natoma . . ..
Do
'>40
do
do
Do.
241
Pernillon,1884
do
Do
949
Sauvignon Blanc, 1884
do
Do.
9^S
do
do
Do
?44
Folle Blanche, 1884
do
Do.
9/15
. ..do
Livermore
Do.
''46
Burger, 1884
San Gabriel
Do.
247
.. ..do
Fresno
Do.
?48
Marsanne, 1884
Natoma
Do.
249
Clairette Blanche, 1884. . .
do
Do.
250
Pedro Jimenes '•884
do
Do
91^1
Palomino, 1884
do
Do.
252
Perruno 1884
do
Do
VfSS
Mantiio de Pilas, 1884
do
Do.
254
Mourisco Branco 1884
do...
Do.
9'i'i
Verdelho, 1884
do
Do.
266
Boal de Madeira, 1884
do
Do.
9'S7
Ugni Blanc, 1884
do
Do.
258
Malmsey, 1884
.do
Do.
om
Cabernet Franc, 1885
Do.
260
Franken Riesling, 1885
Pfeffer's Cabernet, 1885
Black Pinot, 1885.
Mission San Jose
Do.
261
San Jose
Do.
262
Do.
263
Burger 1885
Vina
Do.
264
.do
Do.
265
Pfeffer's Cabernet, 1885 1 .
Burgundy, 1885
Gubserville
Do.
%7
Mission San Jose
Do.
268
Pfeffer's Cabernet, 1885
Chauch6 Gris 1885
Gubserville
Do.
269
Glen wood
Do.
270
Merlot 1885 ....
do
Do.
271
Burger 1885
Lower Lake
Do.
272
Franken Riesling, 1885
Burger 1885
Patchen
Do.
273
.do
Do.
274
Verdal 1885
do
Do.
275
Palomino, 1885
San Jose
Do.
'>7fi
Burger, 1886
Vina
Do.
277
Clairette Blanche, 1886
Pedro Jimenes, 1886
Do.
?78
Natoma
Cupertino
do
Do.
279
280
Johannisberg Riesling, 1886 . .
Kleinberger 1886
Do.
Do.
281
Chauch^ Gris 1886
do
Do.
989
do
Do.
283
do
Do.
284
West's White Prolific, 1886. . . .
do
Do.
285
do
Do.
286
W7
West's White Prolific,' 1886. . . .
Burger, 1886
do
Livermore
do
Do.
Do.
?88
Verdal, 1886
Do.
289
Clairette Blanche. 1886
Mission San Jose
Do.
1 Published in Viticultural Report of Cal. Exp. Sta. for 1895-1897.
12
COMPOSITION OF AMERICAN WINES.
Description of sarnples of American wines analyzed — Continued.
CALIFORNIA WINES-€ontinued.
Labo-
ratory
No.
Variety.
Source.
Analyst.
516
535
538
540
685
681
682
695
701
708
715
724
727
728
742
745
746
748
749
750
753
754
762
763
765
771
774
776
781
784
785
789
830
845
849
858
865
866
867
874
880
885
899
900
914
917
929
948
953
954
1068
1075
1084
1085
1088
1095
1096
1100
1105
1106
1108
1110
1112
1121
1129
1130
1131
1133
1139
1148
1158
1167
1170
Folle Blanche, 1886
Cupertino ,
Clairette Blanche, 1886
Johannisberg Riesling, 1886. .
Chauch6 Gris, 1886
Verdal,1886
Burger, 1887
Chauch6 Gris, 1887
Palomino, 1887
Chauch6 Gris, 1887
West's White Prolific, 1887. . . .
Chasselas Dor6, 1887
Sauvignon Vert, 1887
Palomino, 1887
Franken Riesling, 1887
Verdal,1887
Sauvignon Vert, 1887
Kleinberger, 1887
Sauvignon Vert, 1887
Palomino, 1887
....do
Johannisberg Riesling, 1887 . .
Semillon,1887
Barbarossa, 1887
Burger, 1887
West's White Prolific, 1887 . . .
Semillon, 1887
do
Burger, 1887
Folle Blanche, 1887
do
Palomino, 1887
Clairette Blanche, 1887
Sultano,1887
Pinot Blanc Chardonay, 1887.
Black Prince, 1887
Pedro Jimenes, 1887
Ugni Blanc , 1887
Feher Szagos, 1887
Burger, 1888
Pinot Blanc, 1888
Pinot Blanc Chardonay, 1888.
do
Kleinberger, 1888
do
Verdelho, 1888
Johannisberg Riesling, 1888. .
Sauvignon Vert, 1888
Franken Riesling, 1888
Semillon, 1888
do
Verdelho, 1888
Chasselas Dore, 1888
Franken Riesling, 1888
Clairette Blanche, 1888
Pedro Jimenes, 1888
Ugni Blanc, 1888
Johannisberg Riesling, 1889 .
Red Traminer, 1889
Chauche Gris, 1889
Boal de Madeira, 1889
Kleinberger, 1889
Sauvignon Vert, 1889
Chauch6 Gris, 1889 ,
Verdelho, 1889
Rothgipfler,1889
Kleinberger, 1889
Griiner Velteliner, 1889
Pinot Blanc Chardonay, 1889.
Chasselas Dorg, 1889
Pinot Blanc Chardonay, 1889.
Franken Riesling, 1889
Sauvignon Vert, 1889
Semillon, 1889
Zinfandel, 1889
Johannisberg Riesling, 1889. .
Vemaccia Bianca, 1889
Walschriesling, 1889 ,
Folle Blanche, 1889
Clairette Blanche, 1889
Mission San Jose
Patchen
....do
....do.....
Fresno
.....do
Livermore
Cupertino
do
do
do
do
Livermore
Cupertino
do
Livermore
Mission San Jose
Cupertino
do
....do
do
do
do
do
do
do
do
do
do
Mission San Jose
Cupertino
do
do
do
do
Fresno
do
Cupertino
do
Mission San Jose
Cupertino
do
do
do
do
Mission San Jose
Cupertino
do
Mission San Jose
Cupertino
Santa Cruz
Mission San Jose
Cupertino
do
Mission San Jose
Cupertino
Mission San Jose
do
do
Fresno
do
Cupertino
do
do
do
do
Mission San Jose
do
Cupertino
do
do
do
do
do
do
do
Mission San Jose
KW.Hilgard, Califor-
nia Experiment Sta-
tion.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
AMERICAN WINES ANALYZED.
Description of samples of American wines analyzed — Continued^" ^ ' ^ ^ '^ f^
CALIFORNIA WINES— Continued.
^^i^ERsr
Labo-
ratory
No.
Variety.
Source.
C^
Analyst.
LiFORN
1173
1174
1190
1191
1195
1196
1197
1201
1203
1204
1205
1206
1207
1208
1240
1241
1242
1243
1244
1246
1247
1249
1250
1251
1252
1253
1255
1256
1261
1262
1264
1272
1273
1274
1275
1276
1277
1281
1282
1283
1292
1295
1296
1297
1298
1300
1301
1302
1304
1307
1309
1310
1312
1313
1315
1317
1318
1326
1327
1330
1334
1339
1340
1341
1342
1343
1345
1346
1352
1361
1362
1363
1377
1378
1379
1381
1382
Burger, 1889.
Mission San Jose ,
Rother Steinsehiller,1889..,
Peverella, 1889
Pedro Jimenes, 1889
Ugni Blanc, 1889
Clairette Blanche, 1889
Slankamenka, 1889
Rother Steinschiller, 1889 . .
Verdelho, 1890 ,
Trousseau, 1890
Teinturier, 1890 ,
Blue Portuguese, 1890
Chauch6 Gris, 1890 ,
Griiner Velteliner, 1890
Walschriesling, 1890
Alicante Bouschet, 1890
Sirah, 1890
Gros Mansenc, 1890
Pedro Jimenes, 1890
Aramon, 1890
Tinta de Madeira, 1890
Grenache, 1890
Verdot,1890
Carignane, 1890
Mataro, 1890
Zinfandel, 1890
Mataro, 1890
Mission, 1890
Ploussard, 1890
Blue Portuguese, 1890
Johnnisberg Riesling, 1890 .
Folle Blanche, 1890
Franken Riesling, 1890
Rulander, 1890
Sauvi^non Vert, 1890
Gamai Teinturier, 1890
Gros Mansenc, 1890
St. Macaire, 1890
Kleinberger, 1890
Teinturier, 1890
do
St. Macaire, 1890
Sirah, 1890
Verdelho, 1890
Chauch6 Noir, 1890
Boal de Madeira, 1890
Tinta de Madeira, 1890
Tannat,1890
Red Traminer, 1890
Kadarkas, 1890
Walschriesling, 1890
Moscatello Fino, 1890
Mondeuse, 1890
Affenthaler, 1890
Rulander, 1890
Sauvignon Blanc, 1890
Refosco, 1890
Mourastel, 1890
Fresa, 1890
Mourastel, 1890 ,
Mondeuse, 1890
Gros Mansenc, 1890
Tinta Amarella, 1890
Sirah, 1890
Cabernet Sauvignon, 1890 . .
Refosco, 1890
Muscat of Alexandria, 1890
Gruner Velteliner, 1890
Pedro Jimenes, 1890
Verdal,1890
Bonardo,1890
Tinta de Madeira, 1890
Aramon, 1890
Petit Bouschet, 1890
Tinta Cao, 1890 ,
Grossblaue, 1890
Verdot, 1890
....do
Cupertino ,
....do
....do
....do ,
..-.do
....do
Fresno
....do
....do
....do ,
do
do
do
do
do
do
do
do
do
do
do
do
do
.....do
Amador Station .
....do
Mission San Jose
do
Cupertino
do
do
do
do
do
do
do
do
.....do
do
Mission San Jose
do
do
do
do
do
do
do
Cupertino
Mission San Jose
Cupertino
do,
do,
Mission San Jose
Cupertino
do
do
do
Mission San Jose.
....do
do
do
do
do
....do
....do
....do
do
Cupertino
do
do
Mission San Jose.
do
do
do
do
. W. Hilgard, Califor-
nia Experiment Sta-
tion,
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do,
Do,
Do.
Do,
Do,
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do,
Do,
Do,
Do,
Do.
Do,
Do,
Do,
Do.
Do.
Do,
Do,
Do.
Do.
Do,
Do.
Do,
Do.
Do.
Do,
Do.
Do.
Do.
Do.
Do.
Do,
Do.
14
COMPOSITION OF AMERICAN WINES.
Description of samples of American wines analyzed — Continued.
CALIFORNIA WINES— Continued.
Labo-
ratory-
No.
Variety.
Source.
Analyst.
Burger, 1890.
Mission San Jose ,
1384
1404
1405
1406
1408
1409
1412
1414
1415
1417
1418
1419
1420
1434
1435
1453
1454
1455
1456
1458
1459
1460
1463
1464
1465
1466
1467
1471
1472
1473
1474
1482
1483
1496
1497
1498
1499
1501
1502
1503
1505
1509
1410
1513
1514
1515
1516
1517
1518
1521
1525
1526
1527
1561
1562
1563
1564
1565
1566
1567
1568
1569
1572
1573
1574
1575
1576
1577
1578
1580
1581
1582
1583
1584
1592
Bonardo,1890
Pedro Jimenes, 1890
Ugni Blanc, 1890
Peverella, 1890
Cinsant,1890
Carignane, 1890
Marsanne, 1890
Aramon, 1890
Rother Steinschiller, 1890 . .
Affenthaler, 1890
Kadarkas, 1890
Lagrain, 1890
Clairette Blanche, 1890
Cinsaut, 1891
Petit Bouschet, 1891
Verdal,1891
Gruner Velteliner, 1891 . . . .
Sauvignon Vert, 1891
Muscat of Alexandria, 1891 .
Trousseau, 1891
Tinta de Madeira, 1891
Affenthaler, 1891
Peverella, 1891
Savignon Blanc, 1891
West's White Prolific, 1891 .
Verdelho, 1891
Tinta Cao, 1891
Gros Mansenc, 1891
Fresa,1891
Mourastel, 1891
Sirah,1891
Boal de Madeira, 1891
Aramon, 1891
Folle Blanche, 1891
Sultano,1891
Refosco,1891
Teinturier, 1891
Trousseau, 1891
Chauche Gris, 1891
Franken Riesling, 1891
Pedro Jimenes, 1891
Feher Szagos, 1891
Ploussard, 1891
Chauch6 Gris, 1891
Trousseau, 1891
Sauvignon Vert, 1891
.....do
St. Macaire, 1891
Ref osco, 1891 .
Pinot Blanc, 1891.
Verdelho, 1891
Teinturier, 1891
Carignane, 1890
Refosco, 1891 .
Grenache, 1891 ,
Chassela8Dore,1891.
Gros Mansenc, 1891.
Mondeuse,1891.
Sirah,1891...
Burger, 1891 ,
Tinta Amarella, 1891 .
Tinta de Madeira, 1891
Tinta Cao,1891.
Mourastel, 1891.
Dolcetto, 1891
Barbera, 1891
Mataro,1891
Nebliolo, 1891
Carignane, 1891
Zierfahndler, 1891
Kleinberger, 1891
Gamai Teinturier, 1891. .
Alicante Bouschet, 1891 .
Mondeuse, 1891
Affenthaler, 1891
Refosco, 1891
Verdot,1891
Cupertino
do
....do
....do
Mission San Jose.
do
Cupertino
do
do
Mission San Jose.
....do
....do
do
Tulare
....do
do
Fresno
do
do
do
do
do
....do
do
do ,
do
do ,
do ,
do
do
do
do
do
....do
do
Paso Robles
do
Asti, Sonoma County .
do
do
Fresno
do
Mission San Jose
do
do
Calistoga ,
Asti, Sonoma County ,
Mission San Jose
,do,
do,
.do.
.do,
Asti, Sonoma County .
.do,
Paso Robles
Mission San Jose
do.
Asti, Sonoma County .
do ,
do
do
Paso Robles ,
Mission San Jose .
do
do
do
do
do
do ,
do
;.W.Hilgard, Califor-
nia Experiment Sta-
tion.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
AMERICAN WINES ANALYZED.
15
Description of samjdes of American mines analyzed — Continued.
CALIFORNIA WINES— Continued.
No.
Labo-
ratory
No.
Variety.
Source.
Analyst.
f^O^
1593
1594
1595
1596
1599
1600
1602
1604
1605
1606
1609
1610
1611
1614
1615
1618
1619
1626
1627
1628
1629
1630
1631
1639
1640
1667
1668
1670
1672
1673
1674
1675
1677
1683
1684
1687
1689
1690
1705
1706
1707
1708
1709
1711
1712
1720
1721
1761
1764
1765
1766
1767
1768
1769
1770
1771
1773
1774
1775
1776
1781
1783
1785
1789
1791
1793
1796
1797
1813
1814
1815
1842
1844
1846
1847
1850
1851
1864
1865
Pinot Blanc, 1891
Los Guilicos
E.W.Hilgard, Califor-
nia Experiment Sta-
tion.
Do.
625
C6sar,1891
Kenwood
626
Mondeuse 1891
. ..do
Do
627
Mataro, 1891
Asti, Sonoma County
Do.
628
Bonardo 1891
Cupertino .'.
Do
629
Fresa, 1891
do
Do.
530
Peverella 1891
do
Do
5S1
Grossblaue, 1891
Mission San Jose
Do.
632
Griiner Velteliner 1891
do
Do
6SS
Pedro Jimenes, 1891
do
Do.
634
Mataro 1891.
Mountain View
Do
685
do
Do.
636
do
Mountain View
Do
6S7
Cinsaut, 1892
Tulare
Do.
638
Refosco 1892
Asti, Sonoma County ....
Do
^n
Blue Portuguese, 1892
Marsanne 1892
Tulare
Do.
541
do
Do
fyl'>
Grenache, 1892
do
Do.
643
Petit Bouschet 1892
do...
Do.
54-1
Carignane, 1892
do
Do.
645
Tinta Amarella 1892
do.
Do.
5^16
Tinta de Madeira, 1892*
do
Do.
547
Aleatico 1892
do
Do.
5^8
Aramon,1892
do
Do.
519
West's White Prolific, 1892 . . .
Burger, 1892
do
Do.
550
do
Do.
551
Semillon, 1892
do
Do.
5'i'>
Pedro Jimenes, 1892
do
Do.
553
Folle Blanche, 1892
do
Do.
55^1
Tinta Amarella, 1892
do
Do.
555
Mourisco Preto, 1892
do
Do.
556
Barbera 1892
do
Do.
5^7
Chasselas Dor6, 1892
do
Do.
558
Blue Portuguese 1892
do.
Do.
559
Gamai Teinturier, 1892
Perruno 1892
Do.
560
Tulare
Do.
561
Verdelho, 1892
do
Do.
662
Mourastel 1892
do
Do.
56*^
Verdal,1892
do
Do.
664
St. Macaire 1892
Mission San Jose
Do.
565
Refosco, 1892
do
Do.
566
Sirah, 1892
do
Do.
567
Bastardo, 1892
do
Do.
568
Sultano, 1892
do
Do.
569
Kleinberger, 1892
.....<io
Do.
570
Mission, 1892 .
Paso Robles
Do.
571
Grenache 1892
do.
Do.
57'>
Tannat,1892.
do
Do.
573
Mondeuse 1892
Mission San Jose . . . .
Do,
571
Cabernet Sauvignon, 1892
Gros Mansenc 1892
do
Do.
575
do
Do.
576
Herbemont, 1892
do
Do.
577
Grossblaue 1892
do
Do.
578
Tinta Cao, 1892
do
Do.
579
Tinta Amarella, 1892
do
Do.
580
Tinta de Madeira 1892
do
Do.
581
Burger, 1892
do
Do.
582
Chauche Grig 1892
do
Do.
58S
Barbarossa, 1890
do
Do.
584
Chasselas Dor6 1892
do :
Do.
585
Vernaccia Bianca 1892
....do
Do.
586
Rother Steinschiller, 1892....
Refosco 1892
do
Do.
587
do
Do.
588
Cinsaut, 1892
do
Do.
589
Carignane 1892
do
Do.
590
AfEenthaler, 1892
do
Do.
591
Aleatico, 1893 . . .
Tulare
Do.
592
Malbeck 1893
..do
Do.
59S
Blue Portuguese, i893
do
Do.
591
Sirah 1893
do
Do.
595
Blue Portuguese, 1893
do
Do.
596
Cinsaut 1893
do
Do.
597
Charbono 1893
do
Do.
598
St. Macaire, 1893
do
Do.
5Q9
Sauvignon Vert 1893
do
Do.
600
Tinta de Madeira, 1893
Aleatico 1893
Do.
601
do
Do.
60?
Chauche Gris 1893
Paso Robles
Do.
603
Bastardo, 1893
do
Do.
16
COMPOSITION OF AMEEICAN WINES.
Description of samples of American wines analyzed — Continued.
CALIFORNIA WINES— Continued.
No.
Labo-
ratory-
No.
Variety.
Source.
Analyst.
604
1866
1868
1869
1880
1881
1882
1883
1884
1887
1888
1891
1895
1896
1897
1898
1899
1902
1903
1904
1905
1909
1911
1912
1913
1914
1915
1917
1918
1919
1920
1921
1922
1923
1924
1930
1931
1934
1953
1956
1967
1968
1969
1970
1978
1980
1981
1982
1983
1984
1985
1986
1987
1988
1989
1990
2000
2001
2002
2003
2009
2010
2015
2016
2017
2020
2062
2063
2068
2069
2070
2071
2073
2074
2075
2076
2080
2081
2082
2083
Gamai Teinturier, 1893
Chauch6 Noir, 1893
Paso Robles
E.W.migard, Califor-
nia Experiment Sta-
tion.
Do.
fiOf>
do
606
Bonardo, 1893
. do
Do
607
Kleinberger, 1893
do
Do.
608
Grossblaue, 1893
do
Do
609
Petit Bouschet, 1893
Tulare
Do.
610
Franken Riesling, 1893
Ref osco, 1893
Paso Robles
Do
611
do
Do.
61'?
Carignane, 1893
Tulare
Do.
618
Mondeuse, 1893
do
Do.
614
Tinta Amarella, 1893
do
Do.
615
Sirah, 1893
Paso Robles
Do.
616
Tinta de Madeira, 1893
do
Do.
617
Tinta Amarella, 1893. .
do...
Do.
618
Mourastel, 1893
Tulare
Do.
619
Gros Mansenc, 1893.
do
Do.
6?0
Tinta Valdepenas, 1893
do
Do.
6'>1
West's White Prolific, 1893. . . .
Verdelho, 1893
do
Do.
6??,
do
Do.
6?3
Perruno, 1893
do
Do.
6'>4
Folle Blanche, 1893
do.
Do.
6'>5
Tannat, 1893
Paso Robles
Do.
ei'>6
Verdal,1893.. .
Tulare. ...
Do.
6?7
Fresa, 1893
Paso Robles
Do.
6'>8
Cabernet Sauvignon, 1893
Walschriesling, 1893
do - .„.
' Do.
6?9
do
Do.
680
Malbeck, 1893
do
Do.
681
Aramon, 1893
Tulare
Do.
6S'>
Moscatello Fino, 1893
.....do
Do.
688
Tinta Cao, 1893
Paso Robles
Do.
684
Mataro,1893
do
Do.
685
Mondeuse, 1893
.do. ..
Do.
686
Mourisco Preto, 1893
do
Do.
687
Tinta Valdepenas, 1893
. . .do
Do.
688
Refosco, 1893
Tulare
Do.
689
Barbera, 1893.
do
Do.
640
Charbono, 1893
Paso Robles
Do.
641
Robin Noir, 1893 . .
do
Do.
64?
Black Prince, 1893
do
Do.
648
Beclan, 1893 .
Tulare
Do.
6'14
Mourisco Preto 1893
-do.
Do.
645
Clairette Blanche, 1893
do
Do.
646
Mourisco Branco 1893
.. ..do
Do.
647
Mission, 1893 '.
do
Do.
648
Barbarossa, 1892
do
Do.
649
Kleinberger, 1893
do
Do.
650
Verdal, 1893
do
Do.
651
Ploussard, 1893
Mission San Jose
Do.
65'>
Affenthaler, 1893 .
do
Do.
658
Blue Portuguese, 1893
do
Do.
654
Kadarkas, 1893..
do
Do.
655
Chauch6 Gris 1893
do. .
Do.
656
Slankamenka, 1893.
do
Do.
657
Griiner Velteliner 1893
do
Do.
658
Kleinberger, 1893
do
Do.
659
Marsanne, 1893
Tulare
Do.
660
Herbemont, 1893
do
Do.
661
Lagrain, 1893.
do
Do.
66*?
Black Prince, 1890
do
Do.
668
Petit Bouschet, 1893. . . .
Paso Robles
Do.
664
Grenache, 1893
do. ....
Do.
665
Peverella, 1893
Do.
Rother Steinschiller, 1893. . . .
Red Traminer, 1893
do
Do.
667
do
Do.
668
Folle Blanche 1893
...do
Do.
669
Mondeuse 1893
do
Do.
670
St. Macaire, 1893
do
Do.
671
Rother Steinschiller, 1893 ....
West's White Prolific, 1893...
Cabernet Franc 1893
Paso Robles
Do.
67*^
do
Do.
678
...do!
Do.
674
Mourastel 1893
do
Do.
675
Tinta Amarella 1893
Mission San Jose
Do.
676
Mourastel, 1893
do
Do.
677
Chauch6 Noir, 1893
do
Do.
678
Sirah 1893
do
Do.
679
Bakator, 1893
Paso Robles
Do.
680
Carignane 1893
do
Do.
681
Verdal 1893
Tulare
Do.
682
Gros Mansene. 1893
Paso Robles
Do.
AMERICAN WINES ANALYZED.
17
Description of samples of American wines analyzed — Continued.
CALIFORNIA WINES— Continued.
Labo-
ratory
No.
Variety.
Source.
Analyst.
2137
2138
2139
2168
2170
2171
2210
2211
2226
2287
2293
1414
1415
1416
1417
1418
1419
1420
1503
1504
1505
1506
1507
1508
3041
3042
3043
3044
3045
3747
3050
3074
3075
Blue Portugese, 1894 ,
Cinsaut, 1884
Sirah, 1894
Petit Bouschet, 1894. .
Grenache, 1894
Refosco, 1894
Carignane, 1894
Barbera, 1894
Petit Bouschet, 1894. .
Sauvignon Vert, 1894.
Petit Bouschet, 1894. .
Port
....do
....do
do
Claret
Burgundy
Zinfandel
White wine
Traminer
Burgundy
Claret
Burger
Zinfandel
Red wine, 1892
Zinfandel, 1893....
Verdal, 1893
Sweet sherrv, 1892.
Red wine, 1895
Semillon, 1896
Zinfandel, 1896....
Zinfandel, 1893
Beclan, 1893
Tulare.
do
do
do
do
do
do
do
Mission San Jose
Tulare
Mission Jan Jose
Sonoma Hills
Sonoma Valley
Santa Cruz Mountains.
Napa Valley
Santa Clara
Santa Cruz Mountains.
Mission San Jose
Windsor . .
St. Helena
Irvington
Napa
do
E.W.Hilgard, Califor-
nia Experiment Sta-
tion.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
J. M. Curtis & Son, San
Francisco.i
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
IOWA WINES.
716
28
29
30
31
32
33
34
35
36
133
134
135
136
137
Port
White Elk Vineyards, Keokuk . . .
do
Peter Collier 2
717
White Concord, 1875
Do.
718
Iowa, 1871
. do
Do
719
Concord, 1873
do
Do.
7'?0
Norton's Virginia, 1875.. ..
do
Do
7?1
Clinton, 1872
do
Do.
799
St. .lulien
do
Do.
7?3
La Rose
do
Do.
7?4
Claret, 1874
do
Do.
7'>5
Concord, 1873
do
Do.
7?6
White Concord, 1875
.. .do
Do.
7?7
Norton's Virginia, 1875
do
Do.
7?8
Ives, 1874
do
Do.
729
Clinton, 1872
do
Do.
KENTUCKY WINES.
3817
Concord. ..
Catawba . . .
do
Herbemont
Thos. R. Walker, Junction City .
Made in laboratory ,
N, L. Langworth
do
A. M. Peter.3
Robert Peter.*
Do.
Do.
MISSOURI WINES.
734
735
88
89
90
91
92
Imperial Champagne
Concord
Isaac Cook's American Wine Co.,
St. Louis,
do
Peter Collier.2
Do.
736
Virginia Seedling
do
Do.
737
Claret
do
Do.
738
Burgundy
do
Do.
1 Unpublished. Inserted here by courtesy of Mr. Marvin Curtis, San Francisco, Cal.
2 PviblislK'd in Annual Report, United States Department of Agriculture, 1880.
3 Annual Report Kentucky Experiment Station, 1897.
■*Rei)()rt of Kentucky Geological Survey, 1861.
6935— No. 59 2
18
COMPOSITION OF AMERICAN WINES.
Description of samples of American wines analyzed — Continued.
MISSOURI WINES— Continued.
No.
Labo-
ratory
No.
Variety.
Source.
Analyst.
739
93
101
155
156
157
158
159
160
161
162
163
164
165
166
Missouri Catawba.
Isaac Cook's American Wine Co.,
St. Louis.
do
Peter Collier Uiii cd
740
States Department
of Agriculture.
Do.
741
Ives Seedling, 1880
Poeschel, Scherer & Co., Herr-
mann, Gasconade County.
do
Do
74'>
Riesling, 1880
Do.
743
Cynthiana, 1880
do
Do
744
Clinton, 1880
Do.
74 "S
Ruljinder, 1880
do
Do
746
Virginia Seedling, 1880
do
Do.
747
Delaware, 1880
do
Do.
748
Concord 1880
do
Do
749
Herbemont, 1880
do
Do.
750
Catawba, 1880
do
Do
751
Taylor, 1880
do
Do.
752
Goethe,1880
.do.
Do.
NEW JERSEY WINES.
15 Black Rose.
87
Ruby Claret, 1875
Ruby Claret, 1876
Ruby Claret, 1877
Rubv Claret, 1878
Ruby Claret, 1879
Ruby Claret, 1880
Clevener, 1876
Cvnthiana, 1876
Franklin, 1876
Norton's Virginia, 1877.
Franklin, 1868
Jersica, 1868...
Catawba, 1868 .
lolhink, 1868 . .
Charles Saalmann, Egg Harbor
City, N.J.
J. H. Bannihr, Egg Harbor City,
N.J.
-do
.do,
.do
.do.
.do.
.do.
.do.
.do.
.do.
Julius Hincke, Egg Harbor City,
N.J.
do
do
do
NEW MEXICO WINES.
128 Native wine, 1877
L. & H. Huning, Los Lunas,N.
Mex.
NEW YORK WINES.
24
40
44
45
129
130
131
132
184
Great Western Extra Dry
Champagne.
American Port
Sweet Catawba
Dry Catawba
Port
Dry Catawba
Sweet Catawba
Great Western Champagne .
Sweet Catawba
Pleasant Valley Wine Co., Reims,
N.Y.
do
do
do
do
do
do
do
do
NORTH CAROLINA WINES.
97
98
99
100
Norton's Virginia Claret,1880.
Sweet Delaware, 1879
Sweet Concord, 1880
Dry Concord
' ' Scuppernong, ' ' 1880
" Scuppernong" sweet, 1878. .
"Scuppernong " dry, 1879 —
W. J. Green, Fayetteville, N. C ,
do
....do
do
do
do
do
OHIO WINES.
Concord.
Ives
Hayse
Catawba No. 1
Made in laboratory of Case School
of Applied Science.
do
do
do
Smith h Parks.i
Do.
Do.
Do.
1 Published in Journal American Chemical Society, 1898, 20, 880.
AMERICAN WINES ANALYZED.
19
Description of mmjdes of American wines analyzed — Continued.
OHIO WINES— Continued.
No.
Labo-
ratory
No.
Variety.
Source.
Analyst.
789
27'
55
118
119
120
121
122
123
■ 124
167
168
169
Catawba No. 2
Made in laboratory of Case School
of Applied Science,
do
Smith & Parks.
790
Catawba No 3
Do
791
Centennial
do
Do
799
Werden
do
Do.
79S
Hartford
do
Do
794
do
Do.
79f>
Riesling
do
Do.
79«
do
Do.
797
Gold Seal Champagne
Sans Pareil Champagne
"AA" Catawba
Urbaua Wine Co
Peter Collier United
798
Wm. H. Mills Sandusky
States Department
of Agriculture.i
Do
799
Wehrle, Werk&Co., Middle Bass
Island.
do
Do.
800
"AAA' ' Catawba
Do.
801
J. &N., 1880
. ...do
Do
80?
Norton, 1880
do
Do.
808
Ives, 1880
do
Do
804
do
Do.
mh
Concord, 1880
do
Do.
806
Sans Pari el Champagne
La Diamant
Wm. H. Mills, Sandusky
Do.
807
do
Do
808
Norton's Va. Red Champagne
do
Do.
VIRGINIA WINES.
17
18
19
20
21
22
56
59
60
61
62
63
64
65
125
126
127
178
180
181
182
5094
5099
5101
Virginia Claret, Alvey grape.
Virginia Hock, Concord
grape.
Bacchantes, Concord grape..
Concord (claret)
Sweet Concord..
Ives (claret), Ives grape
Delaware, Delaware grape. . .
Sweet Delaware, Delaware
grape,
Delaware (Hock), Delaware
grape.
Catawba (Hock), Catawba
grape.
Norton's, Norton's Virginia
grape.
Dry Norton's Virginia, Nor-
ton's Virginia grape.
Virginia Claret, 1879
Virginia Clinton, 1879
Cynthiana, 1880
Alvey,1880
Norton's Virginia, 1879
Virginia Hock, 1879
Ives Seedling, 1879
" Old Dominion " Claret
Concord, 1880
Clinton, 1880
Ives, 1880
Norton's Virginia Seedling,
1880.
Ives and Clinton, 1880
Ives and Clinton, 1879
Concord and Clinton, 1879
Mount Vernon
"Old Dominion " Claret
Prince William
Catawba,1880
Red Concord
Clinton
Norton's
Claret
do
do
Monticello Wine Co., Charlottes-
ville.
do
Laurel Hill Vineyard, Norfolk
County.
Belmont Vineyard, Front Royal. .
Laurel Hill Vineyard, Norfolk
County.
Belmont Vineyard, Front Royal..
Monticello Wine Co., Charlottes-
ville.
Laurel Hill Vineyard, Norfolk
County.
Belmont Vineyard, Front Royal..
do
Monticello Wine Co., Charlottes-
ville.
Laurel Hill Vineyard, Norfolk
County.
Monticello Wine Co., Charlottes-
ville.
.do
.do
.do
.do
.do
.do
C. A. Heineken, Haymarket
Chr. Xander
do
do
do
.do,
.do
.do,
C. A. Heineken, Haymarket
do
do
Fritz Baier, Greenfield
do
do
do
Wm. Hotopp, Charlottesville
F. Leng & (^o., Charlottesville . . .
Mill Park Wine Co., Haymarket.
R. N. Cooper.2
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Peter Collier, United
States Department
of Agriculture.i
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
C. A.Crampton.3
Do.
Do.
1 Published in Annual Report United States Department of Agriculture, 1880.
spiiblished in Chemical News, 1875, 32, 160.
3 Published in Bui. No. 13, part 3, Division of Chemistry, United States Department of Agriculture.
20
COMPOSITION OF AMERICAN WINES.
1
u
CD
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:
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si
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:
:
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:
:
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00 «5
d
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gi5
1>(3>
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11
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1
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:
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:
i
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s
SOS i-Hin Ca lO O CO r-( 00 r-l 00
11
oo
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t^ t^ »H CO r-l
«> 50 050JO
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CO<N (N
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TABLE OF ANALYSES.
21
1
^
?i
gSlliiSSiii
1
OpjDQOGC
i
?N (N CO C-l (M 1-1 C<1
II
.3480
. 2982
.3112
.2359
.3055
. 3297
.5036
.4366
.2300
. 1865
.2548
.4979
'.'§484
i
c5t2^^^2SS?S«^M3
§
.0127
.0101
.0087
.0074
.0080
. 0062
.0086
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.0098
.0045
o
.0082
.0068
.0119
.0077
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iCMCOCMCMCOiCCMinSoOCMCMCMTj<iCCMCOt^05CMCMlOt^0000005lS-*CO«5cOeOt--t--
ICMtO
) 05 t^
) 00 !>■ lO CM CO 1
>iHC0^«OI>C
( COCOrJ<in
CMCOOt^i
COi-II>iH <
CMCMlMf
)-2iooo5-*05ooo>cooooococMictoO'^'*oooi:-5392^'~'S'5!
IOi-liC01^00op05i-li-II^CMQiH05C005l>05-^G)Oi iH^<OI
)rJ<iCiir3COC0'S<'^-^rttCM-*iOCO^T}('<;j<i5>fl5OlOCDI>i;O
22
COMPOSITION OF AMERICAN WINES.
-to.) pin? uiiiut?!,
•spia^oji
•piOB stioinqdxns
■ • 00 Oi (N 00 O 0» I--
• • 00 l^ 0» 0» O 'T l^
• • rH <N C^l T-l i-H r-l 1-1
{US uinissB^Oti
_> lO CO o to Q
. lO iC iH iC t^ t^
I 05t^C0<
JiHlCt^l
■OOiHrHOO
•apuomo latiipos
•jBSns Suionpay^
•UOIlBZIIISIOd
■<# ■ 05 ic i>05 ic to (M o r^ I
tH ■ 00 O i-I 00 CO CO 00 t^ 00 1
o 'Sooooooooi
>OiOOOCiO^OiOCiO^Oi<
i(MOOC<ICSCT>0'1<05C005<
lr-l(M(NrHOr-IOOi-lrHT
iOi>eo<oeoco<NO(NooO(Ncoio
pio«-X'B;(4-ptO'B-8ii:;BiOA
•^saj '^OBJixa
•spxoB paxi^
•ispp'B am'BioA
OO-^tOi-H-^OJOi-HCOOt^t^Os
t^lMQOOTjtOi-HtxSltOt^COCC
OOOrHi-l<Nl-IC^«5?OCltOOS'<J<
iM iH (N (N IM (N (N 1
((NIMrHi-l
•SpiD« I^JOX
I>COtO5OiCtOCO00!O5Oi-ICOI>5O
•oi^Bj lOBJ^xa-qsy
Is
•qsV
•)OBj;xa
•op'Bi xoqooi'B-toaao.^to
9g
•I0J80.^I9
eceoT-(co05-^-*co05ioiOiocoi>
rH 00 O O Oi 03 OJod to l> 05 05 0 05
ieo<Nooco<
I CO (M CO CO (N C^ (
GO lO 05 00 00
c4 IN c<i c4 (N
00I>O5rHT-IQ0«5lflT-l
I>OO^C005XOt-I05
(N (N ci (m' in" c4 c4 (m' oi
oggoogoogooooo
-#coTt<ooi>
lOiO iC lO lO
00t^'<*'O5CO-^«Or-l-^
-^iC-^COiOOiO»OiO
lr-ICOCO«0<Nl005COCOQI>0
^OI-l^-lt001— lcOiOC0iCO5<O
>50^!0iCO-^C0iCOi0-^iC
•loqooiv
0501
>tOCOCOCO-*TT<<NaOCO
ii-lutC0T5<O5O500t^'^
) 1-H O 05 05 05 05 05 05 O
•aumioA
(Mi>oeoco<
c4 (N '^ CO CO •
) Ol t> 05 Tf lO t><
i CO i-H rH (N OJ r-5 Oi «
•X^iABaS ogiDodg
0^1 itKnBioqBi
|rfiTj<Tt<COOcOiOtOCOt
leoooeoeO'S'cococoiO'
222S2S2
i> «o lO ■<*< eo (N -"li
tOt^CO 05 o o
a> OJ 0) (U -.J *-
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03 oj
i^i>-t^t>.35ooooi>t--oQooo«oi>
gI>t^00O5i^00iM«OlM00O5
iCt^t^l-^iNOJt^iTSos us
00l-IO5O5rH <
(N rH Tt -rj* r-( C
(M COCOCO (M (M
(MCOrHt
<N <M iM (N r-l C^
aOl> 05 00 00 t>
lO t- OC CO .-H UD
CO -^ Tj< lO l>- to
(NCOCOCOiMt
CO CO 05 to -^ TJ<
I> 05iC-^ 05C^
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O00O05c5tD
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oOfCCCCO
o
•00 00
coi>ococo-
I-H I-H to 00 05 <
CO'J^^lCt-C
C^ to 00 i-H O OJ
2<J iC to <M 05 lO
Tl< Ttt -* IC IC to
TABLE OF AISTALYSES.
23
O I- <M O '^ lO iC lO CC 1^ OS Oi CO lO CO Q t^ C^ lO lO CO T-| ■* 5£> OS
I- GO CO 1< -f (M lO 00 -M lO 'M CO "* lO -^ ift l^ 00 lO lO CO OS t^ «0 O)
Oi-I^OTHOO<MC0(M'MCJC^i-IC^C<lr-(rHrH,-IOr-lTHi-(T-(
• o-^oooi^iO-^-^t^^Jcooor^-oi:
lO • CO eOiC Ot^ OO (M COeOCO t^ 03 ■* iC -
'CO ■OOQOO«Oi-lOSOS'y5Tt(TTnO(NOO<:
■SM . CO M (N (M C^ <M !N T-H T^ rt< (N C^ <M CO t
• O O OCOiC lO lO OO • QOiC GO COCOOO
■ (N Tt< CO C^ICO lO Q OS • O r-l(M O 1-H -^ i-|
•iCGOOsOsOs-^OOi ■l^iCO>CO«5l>Os
•OOOOOOi-HO -OC^OOOOO
. OS OS T-l (N Q 1-1 • -OOOOSOSCO
■ GOOTHCO^t— • • t^ t^ -^ OS OS I— (
, <— > rt ^ (— ) O r-l • . O O O rH rH i-H
• oooSoo • -oooooo
i OS O OS OS OS GO OS OS OS OS O OS OS OS OS
>?Ol^OSi-H-,OT-lr-IG0lCrHlSi-(00lCi-H
'T-lOOi-(iHTl<,-(i-H.-(T-tOi-lrHi-IC^
•OOGOiCQOO>ni>OI>OOOOiCirHC^
: I iT I I I I I I I I IT I I I
>CO«Or-^<
l(MCOXOSOOQOSCOOOrHi-Hi-l«
I 00 O 00 CO Tfi OS t
> I> i-H TJH OS t^ C
jtoict-eooco
l<N(NrHC^OJi-lT-lr-l(NlMl
l(Mt^(NOOT-lt^l>-^OS0500I>eOC<J(MrHrH(NaOC^OOQi
)«5Tji(NO(Ni-H(NOSl>i-liCI>i-lt-I>t>ODI:^t^<Ot^?OOS«
COOOOCO .(MCOl-OS-^OCOOSiOt^tN •l^-rOS«Oi-liCC<IQ0
coooo ■«5co'ooodrHc:5 0odo 'c5a6i>i-H05daDOs
lO tococo • tocoix
(N l^ O i-l • i-l GO lO «
• in -"ji 00 <
• l>i-IC>OQid-IT»<(N
•t^cO«-IOOCOO<M-^
• (Noocoi-HC^coeooi
eO!N(N<MC^iMC^C^e0!NM(NOl(NCOCO(MC0CO(NC^IO)CO(M(N
8 :S88888Sg88SSS§S8
O(N0Sl0rH«2rHC^«3C^O00t^t^-TC0
t^iOiOiCiOiOiOiOcOCOiO-^Tfi-^tiiOCO
It^COlM-^rHi-IOSCOi-CXlt^CCC
H:^C^COiC(N(M«5CO«50SGO(Ni-
iiCiO'ticOcOiCiO«5-^-^'*utii
CO-^lQlOOSCOtOO-^rHTfrHOOtOSDOSOSOCOCOl^OlOSlMl^
ioc^coeoicosoq-^'ffli-icot>Tt(-<#iHC^aso<Nr-!(NcoT-i-^co
osos5O5ooso5?oddoso5osososT-H(M*os0DdosddrHdt-^
) t^ CO CO OS CO CO
oSoOOiOCOi-|Tj(TTi-<ti<N01050'^i00500iOOSI:^OrHCO
C^ tH 00 00 C^' c4 00 CO CO i-H OJ CJ rH i-H ■*' iC Oi d C^i i-I ci CO "*' CO OS
lrH-*(MiHOO'*i-IOC4i-ICOrH.-li-HC^OscO(M
iTtiincocococoiOiCiOTfi^u^Ttii— ic^iccoio
— — lOsOS
I OS OS
;gg . , .^ _
) Gd Oi O^ O^ O^ O^ O^ O^ O 0> O^ O) O^ O^ O) O) o^ o^ o^ o^ o <
> Oi O^ O^ C) O^ Oi O^ O O^ O) O^ O^ O^ O^ G) O O) C^ O^ O O) C
"oooooo
<» -d 'C ^3 'C TS TS
o
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: =1 ::::::: 5 =3 13 3 •
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(C^iCCOCO-^iOOlt^OOOSt-^COC
le^t-^iciNOJdi-icoTtHiocoir^c
|(NC00S01(MiCTtf5OC0COCOC0<
iini>.rti t> 00 c^icc
l^<NCO(Ni-l-^iOCOOSCOTj(iOCOaOOT-il--OscOOSQ3't^C^CO
co(N^tO'5i!MCJoosTHC>ico^^«;oeoi>oooooJOi-tu:>o>
(N (N (N C^ CO C^ C<1 1- CO iHiHrHrH
COOOOSOSOO'*i-IOlCQOi-II^C^OCO<
T);iooscooco-*THioioosot^-*osc
(NC^IOJC^I-^COi-IiMiMi-IOi-ItHi-IC^H
COrHC<li-fOOC^l-(C^COS^
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(N C^ c4 d <N CJ (N oi c4 <m'
lOOO <M (N
C^r-(-^CO
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t-osoooit^oogsaot^ooooQio^jooc
t>;;^t^(NCa'3^QOscOCOOs2KosO'<S<c
■^■>*CO-^'?l^cOlO-^COTt<COCO-^-^'^-
ic c^ t^ 00
CO GC' t-' l-^
00Tf<OTti0D-^0s0s0S"*C0t^(NC^10SC0
co^cocoi-iosi-icac^iGOcDt-^cooDcoic
c^ CO CO CO CO c4 CO CO CO c4 (N c4 cj oi c4 ci
i-iosc^rHcot^c^i-ir-icoiCt-ioeoiNeo
ODOOCOODOr-l!NGOCOC~Ost^-<J<t^l>I:^
c:soJdos<NOsodoic>oDOsdo505t>oo
COCOQCOOiCCOCOCOQ-^t^OSt^COO
C0-<tiOC0<Mi0C0C0C0OlOiC00C<)I>-O
(N oi co' c4 lo" i-H d o4 CO 1-i im' CO r-J oJ os i-h
Tjit^TticococDt^iCiS^sjc^co^io^
OsOsOsOsOSOsOsOSO^OSOs^OSOsOSOs
OS OS OS OS OS OS Os OS OS Os OS Os Os OS OS Os
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g :gg : :g'-S :§ :
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iOS-*it>COOi-lOst--COCOCOcO
l(MCOT}<iCt-QO00qT-HC5(NiM
IrHi— (iHi— IrHr-ll— IINC^
Si
iiSSiilasiisiili
24
COMPOSITION OF AMERICAN WINES.
t
•spi9:joaj
•pto'B snojnqding
■gpuomo ranipos
•jBSns SuionpaH
•UOp'BZIJ'BlOJ
piDB-lB^O^-piO'B-aiP'BlOA
•;s8j '^oBj^xa:
•SpiOB P9XTJ
•sptoB aii:^'BioA
•SpiOB moj.
t^(Na00000lOO505O5r-llOiH
»-5c4<Ni-iTHOJr-5iH(NeO<N(N
ii>t^«5coGO?oaOQOaot^o
•OT^BJ ^OBj^xa-qsv
^1
•^SY
•^oBjjxa
•OI^BJ IOqO0IB-[OJ90Xl9
00 00 CO 05 00 05 00 05 coo CO a>
(M!©eciCiM(MiCTfeoioooo
c^(Neo<N(N'eoc^c<ieceoecc4
OS
•[OJ90XlO
•loqooiv
jtq xoqooiB ^U90 agj
SO«0<M(MCO(Ne«5in<£>0503
rHtOt^r^i-HMOOt^-^COCO
oioioat^t^oooOoiooioJO
■ oo.-ico.-iT
•.'C^tABjS ogiogds
•on AioiVioqs'j
coco-^iicict^-^icicysio-^
05 05 05 05 05 05 O) 05 05 05 05 O)
05 05 05 05 05 05 05 05 05 0> 05 o>
B mB ' '
•^ o o o o o o ^i^ o c
o : : : : : :^o : :
to eo«D
1
S :
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00 00
. o o . . o^G • S
:gS : :SoH :W
)(M(N<
'C^TfC^
> Oi .-I CO a> .-( o CO
> O -^ 'T '^ c^ c^ o
I -N -M ^ O r-i rH rl
)l^05^0irHCg<^^OC0
> <M r-l 04 '
«OaDr-<(NCO<N(NIN^OJrHr-l
OQ<Mr-l«5iOO(N05iC05t^
I— IOS-^<NCOi— IC^i— lOr-l'*'*
<NrHC^iM'c4<Nc4c4c4lNeOc4
■^(NOaoOt^ODOCODtOOOOx
■^osooiceoeoeotooooasi
00 lO
o«5
■^OrHt^OO>-:t<0500«0052l
l>eO0DiO0DiOtOlOlOlOI>O5
(N C^' <N im" c4 (N c4 C^* (N' Ci CO i^j
t^OCJSOtOt^COCOTtirHCOlC
OrHC0T-(«0(NI>aCC4a0iCcO
OOo6o5oiaDo6l>Ooi05o6
0>C000i000<NOOQ50OO
«ot^io-^r-i-^oc535«o25
<N'OOrH(NOrHO>l>J(NC^O
(NiCt^iOOQ<MiCOOC<IO
05 05 05 05 03 05 05 05 05 05 05 05
05 05 0> 05 05 05 05 05 05 05 05 05
g
So
00 rQ
^C G
lllilll
C fl C +J"+r4J +J
G qo o qO o oa :2 :2 ^
ggg : :ggg.S.S.S.9
).-ieooco.
lOOT-c^OSOOr-ITrir-lOt^
joQTriiibi^Tfeocoiooco
TABLE OF ANALYSES.
25
t-IOrHrHOT-lO>-H,-(r-lT-(<M.-l.-lrHr-(OOOT-lOC<l(Nr-(0 •rHrH(N.-IOOrH<M(N,-lr-((NO^r-<rHOOrHi4^c4^?^c5
CO CO CO l> lO Tfi O <M (M tN <N •^ CO CS CO Ttt OS 05 (M O CO i-l • ■ 03 CO i-H !N 'S* -^ OO t> CO tJ< -^ i-H <M CO (M (N (M Q O g C^ CO CO CI •
OSOSOCOO-JOSOliOTflrHOlCOOSTj'i-lt^lOOStOt^rHtO ■ ■iHi-l'^COTfeOCOlNt^i-HOOdCOrHtOi-llCOiM-^COt^OSC^i
r-IOr-(rHOi-IC0lCr-ITf<(N(Ne0lCe0i-Hl-lt^rH«0(Mt- • ilOi-llCOTHCOCOtOOO-^C^i-lt^C^lOt^rHl^i-H^OOOQOlOC
)lO 73
r-i rH rH rH c4 C^' (N c4 C^' C^ (N C^ r-i C4 rH r-5 (N i-i C4 cl r-5 c4 J2
; ; ; ; ; ; ; ; i ; ; ; ^i ; ; ; ; ; ; ; ; > f-*
o
■:•::::::::::::::::::: Pn
IN (N <N CJ (N ri r-( <M (N (N (N (N 04 Ol C^ C^ oa r-i 04 «0 C^ (N • • iH C4 C<l ;
t~t^I>eOiO'«OCOOOQO<»Or^OOt^<»rH,-HOOrHl^OiCOOOTHt^OT(X)050C^eOt^I>003aOt^aOOOOOOQrHgOt;-t;^QO«^
03oor^l^^Q^>cou505^^■<tl03coOrHOoo^-•c^otouT)COOsc^^Hl005eot^»col:^lQt^^>^ot^(^^^>■eol^lo«g(Ng5
Ti<T}<'!)4utiiS-*in-<i}<co-<j<iCu^T}<Ti<TiiO'^-*-*c<i-^c^cocoiocoiocO'*icou3'*«5^-*":>t^io-^
"iV6.'2
1:7.9
1 :6.0
1:7.0
OU3
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1
1:5.6
1:6.1
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:
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c4 ci c4 (N c4 rH r-H CO c) c^ <N c4 c^* c4 CO c4 c4 c^" c4 «5 c4 T|5 CO c4 c4 c4 CO CO c4 rH
:8
oi(»cooioJcoi>^oJ0503c»ooovoooo3coioo^''^'oio3 03 0coT--!oodaot-030oit>^co
i-H 1-1 i-H i-l r-l r-l r-l iH t-H i-l r-l r-l
S8S8Sg|^gg?2S:5SSSS§5?2S8^S§S^_Ss:;^S'^_8S8g^SS^_^8^^_SSSS!§^g^_^!^!§
rHrHOrHrHO0ic4c4rHrHC0C^C^C^C0C0rHrH03C^00C^i-^rHc6o-^C0rHO^
iH rH iH rH i-l rH r-l rH iH iH i-l r-( rH i-l i-l tH i-H ,-1 r-l t-H i-H iH rH i-H r-l r-l f-H T-t iH i-< r-l r-( rH r-( rH r-l r-l rH r-l rH r-( rH r-l r-l r-l r-( r-(
oooooooooooooooooooooooooo o o o_o o o o o o o o o o o o
"O 'O 'O '^ 'O T) 'O '^ 'o "^3 'C "O "c! 'C 'O 'd fo 'd 'd 'O 'O 'O 'O 'O 'O 'd 'O 'O 'C 't) "O "O 'O 'O 'O 'C 'O "^ 'O "o 'o
r^--£3
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o o o o o o o o
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ojoj • • joS icj •^ei-r»«r«-r'« • • •
ccoooflortopfiSoSo^;© O O O
_bc_6x)'o 'd -d .^'d .^jw J^fiD 93'd_g'd_g'd'd'd'd
MM • ' ' M * M. M eri ,^ : . . . lZI . . . .
lo iyo
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,^rHrHr-(r-lrHr-l(N(MtN
IS XXicSl
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)03X--0'f— ii-coocogr~r-ig^ogggj03;gci<
1 ri rH IM CO CO lO lO I
26
COMPOSITION OF AMERICAN WINES.
•spp'^ojy:
•pio« snojtnqding
OTH.-iovc-*a?oi^>-iiMi^iO<Moi^a>0'^t^-'+ioao»^to-^«i o
Oi-HrH(MTHOOi-l.-l,-lr-lOrHi-(Oi-lOi-IT}*C^Ii-HC^t<C^J04C0(M CO
ins uinissw^Od
•apuoiqo ranipog
• jBSns SutonpaH;
•uoi^mu'Biod
iM^OsS
:S8s
^ss§?
•OI'J'BJ
ptO'B-I'B^O;-piDB-9li:^'BlOA
*;saj '^O'Bj^^xa
i-l IN T-l 1-1 !N CM T
CM C<l i-H M OJ (N C
ci ci oi CO c4 !N
•spp'B paxij
•sptoB an^'BloA
•SpiDTJ ll^OX
iOiCiOio-<*<-^-<ri>co-^iCT}<?
aiO3I>00aD0DO0>t
•oi:}^! ^0Bj;x8-qsv
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ic3oT-5co
OS
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C-ITO
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COOSCOiCr-ii— lOO-^GO-^OOiT-H
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CM'cooJc4eococococO!Ncoco(N
•ot^'Bj pnoDi-B-pjao.^if)
05 O
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88S8 :
iOt-I(NI>
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t^COr-(OI>-Tt<C>COI>«OOl^'»05COi-ICOt^2J<^S'^^^Ot^'<»<
•ainnxoA
^q xoqooiB :ju80 jaj
t>OO0DC000iOiCI>T-il:^t:^i-(0DO00QiOtDQ05e0i-|00C--^t^
iH-*«5iO0500rf<I>i-l05<»rH05iCOTtiOiSc0OOO05iCO>C(N
OC<5rH0ir-J0>05OOo'OOrHOi-Hi4,-HrHrHi-HrHOrHOa0aJr4
•X^HAbjS ogioadg
OOCOOOOO .00
00 00
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OJ Oi
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ocoo
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22SS2ggogoggoo
aSoSojcjojOO .O .OO • ■
o o o :
WPQWo
o
w
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pqmc
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•ON Xjoj^JoqBi
rHi-|-<*llCC00500r-ICTlQQOi-(Tjt
(MTtiso-sOOieOiMCOt^^OlOst^l-^
Ost-t^t^lxNCCiCO'*'!^
00 t^ CM CO X 1
!J3^^SSSS'
1 CM GOO
I CD OO O
IrHrHCM
1CO.-I ^
C<ICMCMrH
'*CO-^>OCM«5tOOD«OOCMGO'*^05CO
eOi-ieOCOCOCOIMCMl^i-HOrHl^t-!-!-*!
OrHrHTHi-ICM'<S<^-^iOiC«5«0«OCM«>
osgcM
CO -^ -^
CMCMt}<
rHCOC
TABLE OF ANALYSES.
27
OO CO C5 tH CO r-l '
C^^iMOlOascnQDiOCO-f
01(MrHT-l!Mi-ICOC^ICOT-l-r'
GOCO eOC00505C1020500l^i0 1^0rH'Ma5(MT-IOi-t*iMC005^
fOJ (N'MrH(NCJ!MC^(N.-l<M(MC^COC^>-ICOC^rH(M'M(M(N(M
lO (N CO CO (N M OO <N CO -<*< C<1 C^
t^ lOi-HcOi-icoaJt^t^oc-)-^
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c^ r-5 (N CO c^' oi oJ (m' r-i oa c4 c4
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<N(N (N (N C^ C^ <M C^ (N (N (N iM (M iM CO (M Ol <N 04 (N <N IM CO (M iH
oot>-t^Goaocooor-~ocoaQ
eorHim^T-ii-HT-i05c^)cD?5
l>.lClOiOiOOOCOlOODlOiO
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lopcOt^i-K5-^ireoDCOi-l-#-5<THO
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coirj
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c^' CO c^' CO c^' co' CO c4 (N c^ o4 CO CO CO oi c<i <N CO CO CO CO <N c4
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a^a^ c5ot>050oit>-"ooodj>odcoc4oio>030Jaii>i>oJa5co
■<*< O CO i-H O -^ CO «0 CO CO ao O CO Q t^t^ CO a> t> 0000 t^ Q Q tOOCOiQ-^iCOSQCOCOiO rH
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(N* •^' C^* rH (m' 0-i i-i c<i c^' o oi ■*' iM* c4 co co oi c<i c4 C^ oi i-h rn Os r-! rn in c4 i-h i-J i-h c^ o oi c4 i-I o
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liOCOCRC^CO-^!MO(N t^ (NiM !NCOCOOSO(NCO«pOOTHCOOClOCOOOOCOt--Ot>(NCO<N
28
COMPOSITION OF AMERICAN WINES.
•spia^ojj
•ptOB snojnqdins
t~iMo>o<MoOT-i>-io«5i--a5(M-tir~05iCQtooooT-iictocooa5i-coi^
.-i<MCOOiM«(Ni-Hi-i(M.-iC^lC^I,-HCOC^)OOOOi-iCM(MiMi-irHr-i.-.t4rH
-{xxs umtssBjoj;
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■jtbSxxs Suionpan:
i§SJ
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piOB-I'KJCKJ-pp'B-axi^'B [O A
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t~g?iOi-l(Mi£)tCiO«OI>t^OC0C0i-H00C0C0Q0aOi-liC<a3(Nt^t0t^i-l5O
i-IOi0iCt^a0t>«0i»OOt0idi000I>-CaiM05(M(N(NOC0(N0>-T<C0CT>(N
c4eOC^rtc4c4i-HC^C^c4cOr-5c4c<ic4eOr-;c<iTHr-!c4c4c^"i--;c^'TH(NC^rM^
•spiOB paxi^j
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CJO)Tfr-iCO<NO)(N(M<NCO'S<iMC
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i-HiftiOC<l'^COl^OODOS'3<iOaiOsu5QOOOe^(NOSiH<NCO^c5l>OOOi
■^ •^ 50 <N "^i lO lO ;o CO CO lO lO lO kO w o c^ 55 c^ cs CO tHi
TABLE OF ANALYSES.
29
rH 00 Oi <N t^ O QO
CO ec CO 05 r- Ttit^
>H l-H (N rH r-l Ttt CO
O <N ■<* Oi "t! CO
CO IC rH CO CO CO
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o o 00 T-H oJ ire o i> c4 r-5
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<N CJ iM c<i cq C^ IM 1
eo<N(Nco(Neo(Ncocooi
S8ggS8
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ic CO TjH lo ire t^
JO 00 c^ 5g 3 S
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005000500500005
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lHrHt>r-(Tf<>re^(N00CO
CO !N im' CO i-H CO C^i CO o C^
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QOC0-*irei-HCOQ00CO'<l<
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tHiHC^ 05 O I> ^ ire t^ 00 00 O^ t^ CO ■«*< (N IM rtH> ire
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30
COMPOSITION OF AMERICAN WINES.
W 5
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[US tanissw^oj
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T-tOi COCOT)<COXO>rH(MiCXCOCOCOt^t^l'-T*<l^O&00
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TABLE OF ANALYSES.
31
oo
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odd
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(CO-'I'CO-^Tj'TjtiMOiNeCi-^iiC-flNlN-^'^CCTfi
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icoioic
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TH(N<MT-llM-*l-lrH<
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05i>dec(
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idd
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00 (NO
32
COMPOSITION OF AMERICAN WINES.
■100 pu'B inuuBx
•spia^ojd;
•pio'B snoinqdins
•8:^Bqd
ins lanissB^oj
•apiiotqo tanipog
•jBSns Suionpay;
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34
COMPOSITION OF AMERICAN WINES.
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38
COMPOSITION OF AMEEICAN WINES.
"loo put? utiiunj,
spp:joaj
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•aj'Bqd
-[US uinissirjod;
•opuomo innipog
uuSris Suionpay;
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o
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a>-^T-<-^C0i-IOO5G0i-HlO'^00C<500lCa>iO'rfi00
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ssss^s
TABLE OF ANALYSES.
39
COt> r-l coco
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1 T»< S
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40
COMPOSITION OF AMERICAN WINES.
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TABLE OF ANALYSES.
41
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42
COMPOSITION OF AMERICAN WINES.
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TABLE OF ANALYSES.
43
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INTERPRETATION OF RESULTS.^ ^ \ 47
INTERPRETATION OF ANALYTICAL RESULTS.
In interpreting the analytical results obtained in the analysis of wines
considerable discretion must be used. While the vast majority of
wines from one locality will be fairl}^ constant in composition, occa-
sionally one will be found which will vary greatly from the average.
Climate, location, vintage, age, and methods of preparation will influ-
ence to a marked extent the character and composition of a wine.
Standards should therefore be adopted for the wines produced in each
country, and all these influences should be taken into consideration
before condemning wines of apparently abnormal composition.
This question has been carefully studied in several European coun-
tries. Countless analyses of wines grown in those countries have been
made by oflacial laboratories, and as a result of these analj^ses standards
have been adopted which haA^e a certain official weight. Owing to this
fact there is a tendency to judge American wines by the standards
adopted for those of European origin.
This practice is not justified by our knowledge of the composition of
American wines, and it is highly important that both our grapes and
wines should be studied, in order that American standards may be
adopted. Owing to the small number of wines of known origin, which
have been examined in other States than California, we know practi-
cally nothing of their composition.
For the sake of comparison a summary is given, which is believed
to include all the important points taken into consideration in inter-
preting the results of wine analysis in Germany, Austria-Hungary, and
France, and also as many suggestions as seem advisable at this time
concerning the interpretation of California wines. The latter are taken
entirely from a communication from Mr. Marvin Curtis, of the firm
of J. M. Curtis & Son, No. 123 California street, San Francisco, Cal.
Mr. Curtis states that their firm ''occupies the position of reference
chemists between the wine makers on the one hand and the dealers
and consumers on the other." It is believed that there is no one bet-
ter able to make suggestions along this line than Mr. Curtis, and that
his suggestions will be perfectly fair to both sides.
ALCOHOL.
According to the German Weinstatistik Commission a pure wine
usually contains between 4.5 and 10 grams of alcohol per 100 cc,
although wines of known purity have been found to contain as low as
2.1 grams of alcohol and as high as 12.19 grams. American wines
commonly have a somewhat higher content of alcohol than those of the
countries mentioned. This is especially true of the wines made in
many of the warmer districts of California. Fermentation does not
.^m yield more than 14.5 grams of alcohol per 100 cc.
48 COMPOSITION OF AMERICAN WINES.
The percentage of alcohol is not as important as certain ratios
between alcohol and other constituents.
GLYCEROL.
The amount of glycerol ordinarily present varies between 0.40 gram
and 1 gram per 100 cc. In the records of the Weinstatistik Commis-
sion pure wines are noted whose glycerol content is between 0.20 and
1.39 grams per 100 cc, but cases which do not come within the first-
named limits are very rare. Unfortunately this determination is one
which has seldom been made on American wines. In those recorded
herein the lowest glycerol content is .163 and the highest 1.083
grams.
GLYCEROL-ALCOHOL RATIO.
The gl3^cerol-alcohol ratio is considered of great importance in judg-
ing of the purity of a wine. The German Weinstatistik Commission
decided in 1884 that in pure wines the glycerol-alcohol ratio might
vary between 7 and 14 parts b}^ weight of the former to 100 parts of
the latter. It is now quite generall}^ admitted that the German wines
are not all included within these limits and that the minimum limit
should be reduced to 6 parts of glycerol to 100 parts of alcohol.
The gl3^cerol-alcohol ratio of American wines seems to be much
lower than that of wines of European origin. If we were to take 6
of the former to 100 of the latter as the minimum, in the analyses
which have been made, a large number of pure wines would be
condemned.
While no conclusions should be drawn until more work has been
done on this subject, and many analyses have been made of wines
manufactured under known conditions, it seems that a much lower
glycerol-alcohol ratio will be found to be necessary.
SUGAR-FREE EXTRACT.
The sugar-free extract is found by subtracting the sugar present, in
excess of 0.1 gram per 100 cc from the total extract as determined by
evaporation. In the case of plastered wines the potassium sulphate in
excess of 0.1 gram per 100 cc is also deducted. The German Wein-
statistik Commission has found that wine made from the juice of ripe
grapes rarely contains less than 1.5 grams of extract per 100 cc, and
that figure has been adopted as the lowest limit for the German wines.
At a recent meeting of the Weinstatistik Commission it was held that
the above limit was too low, and the commission seriously considered
the advisability of changing the limit to 1.6 grams per 100 cc for white
wines and 1.8 grams per 100 cc for red wines. It is necessary that
somewhat wider limits should be adopted for American wines.
INTERPRETATION OF RESULTS. 49
Mr. Curtis considers that the average extract content of wine six
months old is 2.90 grams of extract per 100 cc for red wines and 2
grams per 100 cc for white wines. The extract, of course, decreases
with the age of the wine. When over two or three years of age Mr.
Curtis gives as the average extract content 2.65 grams for red wines
and 1.75 grams for white wines. He regards with suspicion a red
wine which contains less than 2.40 grams or more than 3.25 grams
of extract per 100 cc, and a white wine which contains less than 1.50
grams or more than 2.40 grams of extract per 100 cc.
ASH.
The maximum and minimum for ash content, estimated by the Ger-
man Weinstatistik Commission are, respectively, 0.44 gram and 0.11
gram per 100 cc. It rarely happens, however, that 0.35 gram is
exceeded. A wine is regarded as suspicious whose ash content is less
than 0.14 gram. The ash content may be somewhat diminished by
the separation of the cream of tartar, and somewhat increased by the
neutralization of the excess of acidity and by the addition of sodium
chloride.
The amount of ash which a normal wine may contain depends to a
considerable extent on its composition in other respects, especiall}^ on
the amount of sulphuric acid present. The presence of a high con-
tent of sodium chloride or potassium sulphate in a wine, having a
minimum ash content, would be regarded as suspicious.
It seems probable that the same standards for ash content may be
, adopted for American wines. Mr. Curtis writes that he considers the
average ash content for American wines six months old to be 0.28
gram per 100 cc for red wines and 0.21 gram per 100 cc for white wines.
He regards as suspicious a red wine containing less than 0.22 gram
of ash per cc or more than 0.34 gram, and a white wine containing
less than 0.14 gram or more than 0.26 gram per 100 cc.
EXTRACT-ALCOHOL RATIO.
The municipal laboratory of Paris considers a wine to be fortified
when, in case of red wines, the alcohol (expressed in grams per 100 cc)
exceeds 4.5 times the extract, and, in the case of white wines, the
alcohol exceeds 6.5 times the extract. The amount of added alcohol
is calculated by the municipal laboratory by subtracting the "natural"
alcohol (extract X 4. 5 or extract X 6. 5) from the total alcohol.
When the sum of the percentage of alcohol by volume and the'grams
of total acids per liter, expressed as sulphuric acid (HgSOJ, is less than
12.5 the wine is considered to be diluted with water. The total acids
expressed as grams of tartaric acid per 100 cc may be multiplied by
6.53 for the grams of sulphuric acid per liter.
6935— No. 59 4
50 COMPOSITION OF AMERICAN WINES.
In case the wine is shown to have received an addition of alcohol,
and a figure greater than 12. 5 is obtained by adding together the vol-
ume per cent of alcohol and the total acidity expressed as grams of
sulphuric acid per liter, the volume per cent corresponding to the per
cent by weight of "natural" alcohol is added to the total acidity
expressed as grams of sulphuric acid per liter (6. 53 X grams tartaric
per 100 cc). If the sum thus obtained is less than 12.5 the wine is
considered by the municipal laboratory to have received additions of
both water and alcohol.
TOTAL ACIDS.
European wines rarely contain less than 0.40 gram or more than
1.5 grams of total acids, calculated as tartaric, per 100 cc. The acid
content is often diminished by aging, by the separation of cream of
tartar, and by the action of certain micro-organisms. On the other
hand, it may be increased by concentration and by the formation of
succinic and lactic acids.
Mr. Curtis found the average total acid content in California wines
six months old to be 0.525 per cent for red wines and 0.570 per cent
for white wines. He regards as suspicious a wine which contains
less than 0.1:50 per cent.
VOLATILE ACIDS.
Marked variations have been noticed in the volatile-acid content of
wines made in dissimilar climates. This is probably largely due to
the differences in the temperature of fermentation. According to the
Freie Yereinigung bayerischer Vertreter der angewandten Chemie
a white wine containing more than 0.09 gram of volatile acids per
100 cc or a red wine containing more than 0.12 gram is to be regarded
as abnormal, and a white wine containing more than 0.12 or a red
wine containing more than 0.16 gram is to be condemned.
It seems probable that wider limits are necessary for the American
wines. While it is true that excessive acidity is objectjonable, and
that as the methods of fermentation are more nearh^ perfected the
volatile-acid content is reduced, yet it is possible that with like meth-
ods of fermentation the American wines will give a somewhat higher
volatile-acid figure than many of the European wines. In this respect
the American wines have improved very much in the last few years.
It is believed that if the products of the wineries whose samples are
described in this bulletin could now be examined the volatile-acid
content would be very much lower. A marked improvement has been
made in this respect in California wines in the past few years, as
INTERPRETATIOlSr OF RESULTS. 51
will be shown by the following extract, taken from a letter from Mr.
Marvin Curtis:
Some years ago we established the precedent of rejecting all wines whose volatile
acid, calculated as acetic, exceeded one-fourth of the total free acid, calculated as tar-
taric. This we did after making many analyses, both chemical and microscopical, of
wines of different ages. Of course this ratio in some cases is absurd, for if a wine
contains 0.8 per cent of free acid and 0. 18 to 0. 20 per cent of volatile acid we would con-
demn it unless it was an old wine, say, of four or five years. I deprecate this method
of passing on a wine by proportion of volatile to free acid, as it allows too much lee-
way, and if you get a wine high in volatile and yet within the ratio and reject a wine
which is lower in volatile but of a higher ratio to the free it brings the whole sys-
tem into disrepute.
But at the time of establishing this ratio there was so much bad wine made that if
we had attempted to make any fixed standard we would either have had to put a
very high figure, or reject half of the wine produced. Now, however, I think the
time has come to change this standard and to have a definite figure. I favor for our
California wines up to say, 3 years old, a maximum standard of 0.14 per cent for
volatile acid. This figure is fair and our wine makers can easily keep inside of it,
for, after all, excessive volatile acid is simply the result of carelessness in fermentation
and in handling the wine. The German limit of 0.12 per cent is too low for us,
especially for our red wines, and would work much harm.
UNDETERMINED EXTRACT.
The undetermined extract is obtained by deducting the sum of the
glycerol, ash, fixed acids, and the sugar in excess of 0.1 gram, from the
total extract. This figure is sometimes of value in judging of the
purity of a wine. As a result of his study of German wines Borg-
mann states that white wines should contain at least 0.30 gram per
100 cc, and rarely more than 0.6 gram per 100 cc of undetermined
extract. This is especially important in wine whose extract content
is very low, as in such cases it very often assists in determining whether
or not addition has been made to increase the percentage of extract to
the minimum limit. A high undetermined extract should accompany
a high percentage of alcohol and a low acid content.
In American wines so few complete analyses have been made that
we have no knowledge of the value of the undetermined extract as a
criterion of their purity.
POLARIZATION.
( 1 ) The wine shows no rotation.
This may be due to the absence of any rotatory body, or to the simultaneous pres-
ence of dextrorotatory and levorotatory sugars.
(a) The wine is inverted.— A levorotation shows that the sample contains cane
sugar.
(6) The wine is fermented. — A dextrorotation shows that both levorotatory sugar
and the unfermental)le constituents of commercial dextrose were present.
If no change takes place in either (a) or (6) in the rotation, it proves the absence of
unlermented cane sugar, the unfermentable constituents of commercial dextrose, and
of levorotatory sugar.
52 COMPOSITION OF AMERICAN WINES.
(2) The wine rotates to the right.
This may be caused by unfermented cane sugar, commercial glucose, or both,
(a) The wine is inverted.
(«i) It rotates to the left after inversion. — Unfermented cane sugar is
present.
(ttg) It rotates more than 2.3° to tJie right. — Commercial glucose or its unfer-
mentable constituents are present.
(ttg) It rotates less than 2.3° and more than 0.9° to the right. — It is in this
case treated as follows:
Two hundred and ten cc of the wine are evaporated to about one-third
its volume to remove the alcohol, cooled, diluted with water to the original
volume, and fermented after evaporating alcohol, with 1 or 2 grams of
pressed yeast. The fermented liquid is evaporated in a porcelain dish to a
thin sirup with a little sand and a few drops of a 20 per cent solution of
potassium acetate added. To the residue 200 cc of 90 per cent alcohol are
added, with constant stirring. The alcoholic solution is filtered into a
flask, and the alcohol removed by distillation until about 5 cc remain.
The residue is mixed with washed boneblack, filtered into a graduated
cylinder, and washed until the filtrate amounts to 30 cc. When the filtrate
shows a dextrorotation of more than 1.5° it indicates the presence of the
unfermentable constituents of commercial glucose.
(3) The wine rotates to the left.
It contains unfermented levorotatory sugar, derived either from the must or from
the inversion of added cane sugar. It may, however, also contain unfermented cane
sugar and the unfermentable constituents of commercial glucose,
(a) The wine is fermented.
(oj) It polarizes— 3° after fermentation. It contains only levorotatory
sugar.
(ag) It rotates to the right. It contained both levorotatory sugar and the
unfermentable constituents of commercial dextrose.
(6) The wine is inverted.
(6i) It is more strongly levorotatory after inversion. It contains both
levorotatory sugar and unfermented cane sugar.
REDUCING SUGARS.
Dry wines are supposed to be almost completely fermented, and
their content of reducing sugars should rarely exceed 0.1 gram per
100 cc. In many of the analyses given in this bulletin this quantity
is largely overreached, although with the perfection of methods of
fermentation the percentage of sugar in dry wines is reduced.
The Municipal Laboratory of Paris calculates the sugar (u)ntent of
the original must from which the wine was made. It has been deter-
mined that French musts never contain more than 32.5 grams of sugar
per 100 cc. If, therefore, the sum of the sugar and twice the alcohol
content of a wine, both expressed in grams per 100 cc, exceed 32.5
grams per 100 cc, it is held that French wines have received an addi-
tion of either sugar or alcohol.
POTASSIUM SULPHATE.
The quantity of sulphuric acid may be increased by sulphuring the
casks, by the addition of sodium sulphite as a bleaching agent and
EXAMINATION OF WINE. 53
preservative, and by plastering. Plastering is rarely resorted to in
northern wine districts of Europe, and this is also probably true of
American wines.
The maximum quantity of sulphuric acid allowed by the Weinstatis-
tik Commission is 0. 2 gram per 100 cc calculated to potassium sulphate.
SULPHUROUS ACID.
Sulphurous acid is sometimes, although rarely, added as sulphite as
a preservative and bleaching- agent, and a small amount is almost
always introduced in sulphuring the casks before the introduction of
the wine. This latter practice is not to be condemned, although the
amount of sulphur to be burned in tihe casks should be limited.
It is now recognized that sulphurous acid exists in wine in two forms —
free, and in combination with aldehj^de, of which the latter is consid-
ered by far the least objectionable. There is considerable difference
of opinion concerning the amount of sulphurous acid which should be
permitted. The Bavarian Association considers wines too strongly
sulphured if 0.008 gram of sulphurous acid is present per 100 cc, while
the Swiss Association permits 0.02 gram of total sulphurous acid and
0.002 gram of free sulphurous acid per 100 cc.
ANALYTICAL METHODS.
EXAMINATIO]\ OF MUST.
The ordinary determinations to be made in the examination of
"must" are specific gravity, extract, reducing sugars, total acids, and
tannin. With the exception of the specific gravity, these determina-
tions are made according to the methods described under the examina-
tion of wines.
Specific gravity is determined at the temperature of 15.6° by means
of the picnometer, small accurately graduated hydrometer, Westphal
balance, or Westphal plummet on the analytical balance. The first of
these methods is greatly to be preferred on account of a(^curacy, but
the others are much less tedious and for that reason are usually con-
sidered to be more practicable.
EXAMINATION OF WINE.
The ordinary determinations to be made in the examination of wine
are specific gravity, alcohol, glycerol, extract, ash, total acids, vola-
tile acids, fixed acids, polarization, potassium sulphate, sodium chloride,
total sulphurous acid, free sulphurous acid, tannin, and phosphoric acid.
The glyceroi-alcohol ratio, ash-extract ratio, and "undetermined
extract " should also be calculated. It is believed to be much more
convenient and satisfactory to state all results in terms of grams per
100 cc than in terms of percentage b}^ weight. The calculation is thus
inaterially simplified, and at the same time the results do not vary
greatly from those expressed in terms of percentage by weight.
54 COMPOSITION OF AMERICAN WINES.
If it is desirable to determine the purity of a wine of unknown origin,
a search should also be made for preservatives and foreign coloring
matter.
ESTIMATION OF SPECIFIC GRAVITY.
The specific gravity of wine is determined at the temperature of
15.6° by means of the picnometer, small accurately graduated hydrom-
eter, Westphal balance, or a Westphal plummet on the analytical bal-
ance. If either of the last three forms of apparatus is employed, the
apparent specific gravity of dry wines may be corrected to 15.6" from
Table III. The small amount of extract does not materially influence
the index of expansion. By this means the specific gravity may be
determined with considerable accuracy at the temperature of 25° to
30°. The error is lessened, however, as the temperature of 15.6° is
approached. With sweet wines, however, the temperature should not
vary materially from 15.6°.
ESTIMATION OF ALCOHOL.
One hundred cc of the liquid are measured into an Erlenmeyer flask
of from 250 to 300 cc capacity, 50 cc of water are added, the flask is
attached to a vertical condenser by means of a bent tube, and 100 cc
are distilled. Where occasional determinations of alcohol are made,
it is found convenient to use an alembic Saleron. This apparatus is
made of copper, and can be readily taken apart and placed in a small
box. No rubber connections are necessary, so that the setting up
only requires a few minutes. The specific gravity of the distillate is
determined as given under specific gravity, and the corresponding
percentage of alcohol by volume and grams per 100 cc is obtained
from Table I.
ESTIMATION OF GLYCEROL.
One hundred cc of wine are evaporated in a porcelain dish on the
water bath to a volume of about 10 cc and the residue is treated with
about one gram of quartz sand and with from 1.5 to 2 grams of milk
of lime (containing 40 per cent Ca(0H)2) for each gram of extract pres-
ent, and evaporated almost to dryness. The moist residue is treated
with 5 cc of alcohol (96 per cent by volume), the substance adhering to
the sides of the dish being removed with a spatula, and the whole mass
rubbed to a paste, with the addition of a little more alcohol. The
mixture is then heated on the water bath, with constant stirring, to
incipient boiling and the liquid decanted into a flask graduated at 100
and 110 cc. The residue is washed repeatedly with 10 cc portions of
hot 96 per cent alcohol. The contents of the flask are then cooled to
15°, diluted to the 100 cc mark with 96 per cent alcohol, and filtered
through a folded filter. Fifty cc of the filtrate are evaporated to a
sirupy consistency in a porcelain dish, on a hot, but not boiling, water
EXAMINATION OF WINE. 55
bath, and the residue is transferred to a small glass-stoppered graduated
cylinder with 20 cc of absolute alcohol, and three portions of 20 cc each
of absolute ether added, with thorough shaking at each interval. Let
stand until clear, then pour off through a filter, and wash the cylinder
three times or more with a mixture of one part absolute alcohol to
one and one-half parts of absolute ether, pouring the wash liquor also
through the filter. The filtrate is evaporated to a sirupy consistency,
dried for one hour at the temperature of boiling water, and weighed.
The weight of the residue is multiplied by two for the grams of
glycerol per 100 cc.
ESTIMATION OF EXTRACT.
In dry wines. — Fifty cc of the sample are evaporated on the water
bath to a sirupy consistence in a flat-bottom platinum dish about 85
mm in diameter and capable of holding about 75 cc. The residue is
heated for two and a half hours in a drying oven at the temperature
of boiling water and weighed. This weight multiplied by 2 gives
grams of total residue in 100 cc. The sugar-free extract is found by
deducting the weight of sugar in excess of 0.1 gram from the total
residue. In the case of plastered wines, the potassium sulphate in
excess of 0.1 gram is also deducted.
In sweet wines. — Twenty -five cc of the sample are treated as described
under dry wines. When the extract exceeds 6 grams per 100 cc,
however, the extract is to be obtained from the specific gravity of the
dealcoholized wine, which may be calculated from Table II according
to the formula: Specific gravit}'^ of dealcoholized wine — \-\-x — x'.,
wherein x = the specific gravity of the wine, and x' — the specific
gravity of the alcoholic distillate obtained in the estimation of alcohol.
Illustration. — A sample of Catawba is examined with the result:
Specific gravity of wine {x) 1.0402
Specific gravity of alcoholic distillate {x^) 9857
Difference {x—'x^) 0545
Specific gravity dealcoholized wine (1 -f- ^' — ^'^) 1.0545
Extract (from Table II) 14.48 grams per 100 cc.
ESTIMATION OP ASH.
The residue from the determination of extract is ignited at low
redness, until thoroughly charred, extracted with water, filtered, and
washed. The filter paper and insoluble material are returned to the
dish and burned to a white ash, when the soluble portion is added
and the whole evaporated to dryness after the addition of a few cc
of ammonium carbonate, heated to a low redness, cooled in a desiccator,
and weighed.
ESTIMATION OF TOTAL ACIDS.
Expel any carbon dioxid that is present by continued shaking.
Transfer 25 cc of the sample to a beaker and, in the case of white wines,
56 COMPOSITION OF AMERICAN WINES.
add about 10 drops of a neutral litmus solution and titrate with deci-
normal sodium hydroxid solution. With red wines, add decinormal
sodium hydroxid solution until the red color changes to violet. Con-
tinue adding a few drops at a time until a drop of the mixture placed
on delicate red litmus paper shows an alkaline reaction. The result
is expressed in terms of tartaric acid.
Practically identical results may be obtained by diluting 10 cc of
wine with about 400 cc of boiling water and titrating with decinormal
sodium hydroxid, using phenol phthalein as indicator.
One cc of decinormal sodium hydroxid solution = 0.03 gram tartaric
acid per 100 cc (0.075 gram when 10 cc wine are employed).
ESTIMATION OF VOLATILE ACIDS.
Fifty cc of wine, to which a little tannin has been added to prevent
foaming, are distilled in a current of steam. The flask is heated until
the liquid boils, when the lamp under it is turned down, and the steam
passed through until 200 cc have been collected in the receiver. The
distillate is titrated with decinormal sodium hydroxid solution, using
phenol phthalein as indicator, and the result expressed as acetic acid.
One cc of decinormal sodium hydroxid solution = 0.012 gram acetic
acid per 100 cc.
ESTIMATION OF FIXED ACIDS.
The amount of fixed acids is ascertained by subtracting 1.25 times
the volatile acids from the total acids.
ESTIMATION OF UNDETERMINED EXTRACT.
The amount of undetermined extract is ascertained by subtracting
the sum of the glycerol, ash, and fixed acids from the weight of the
sugar-free extract.
ESTIMATION OF SUGAR,
One hundred and sixty cc of wine are transferred to a porcelain dish,
exactly neutralized with an approximately normal solution of sodium
hydroxid, using litmus paper as an indicator, and evaporated to about
one-fourth of the original volume. It is again made up to the volume
of 160 cc, 16 cc of basic lead acetate^ added, shaken and filtered.
To 88 cc of the filtrate are added 8 cc of a saturated solution of
sodium sulphate, the flask is well shaken and the contents are filtered.
Part of the filtrate is polarized in a 200 mm tube, in a Schmidt and
Haensch polariscope, and the reading increased by one-fifth for the
polariscope reading.
^ Prepared by boiling for half an hour 430 grams of normal lead acetate, 130 grams
of litharge, and 1,000 cc of water. The mixture is allowed to cool and settle, when
the supernatant liquid is diluted to 1.25 specific gravity with recently boiled water.
iissolved in water and diluted to 500 cc
I
EXAMINATION OF WINE. 57
For reducing sugar, 25 cc of the filtrate are reduced according to
Allihn's method for the determination of dextrose. The reagents em-
ployed in this method are:
34.639 grams of CuSO^.SHgO, dissolved in water and diluted to 500 co.
1 73 grams of Rochelle salt |
125 grams of potassium hydroxid J
Place 30 cc of the copper solution, 30 cc of the alkaline tartrate
solution, and 60 cc of water in a beaker, and heat to boiling. Add
25 cc of the filtrate mentioned above and boil for two minutes. Filter
immediately through a Gooch crucible and wash with hot water. The
crucible and precipitate are dried and ignited to bright redness in the
absence of reducing gases. The weight of black oxid is multiplied
by 0.799 for the weight of copper, and the corresponding amount of
reducing sugar (calculated as dextrose) is determined by Table lY.
The weight of sugar thus obtained, expressed in grams, multiplied by
4.8 gives grams reducing sugar per 100 cc.
If the filtrate is found to contain more than 1 per cent of reducing
sugar (0.571 grams of CuO per 100 cc), more accurate results may be
obtained by treating the first determination as approximate, and repeat-
ing the determination with such an amount of the filtrate as, diluted
to 25 cc, will contain less than 1 per cent of reducing sugar.
ESTIMATION OP SODIUM CHLORID.
Sodium chlorid is obtained b}^ dissolving the ash in water, slightly
acidifying with nitric acid, neutralizing with calcium carbonate,
and titrating with silver nitrate, using normal potassium chromate as
indicator.
ESTIMATION OP POTASSIUM SULPHATE.
The sulphuric acid is precipitated directly, in 50 cc of wine, by
means of barium chlorid, and the resulting barium sulphate determined
by the ordinary method. The result is expressed in grams of potas-
sium sulphate per 100 cc. In all cases this determination should be
made in the original wine, as results obtained with the ash are always
low.
ESTIMATION OP SULPHUROUS ACID.
One hundred cc of the wine are distilled in a current of carbon
dioxid, after the addition of 5 cc of a 20 per cent solution of glacial
phosphoric acid, until 50 cc have passed over. The distillate is col-
lected in a decinormal iodin solution in a flask closed with a stopper
perforated with two holes, through one of which the end of the con-
denser passes and through the other a U-tube containing a portion of
the standardized iodin solution. Twenty-five cc of 'Vjo iodin solution
may be employed, diluted with water to give the desired volume.
58 COMPOSITION OF AMERICAN WINES.
When the distillation is finished the contents of the U-tube are washed
into the flask and the excess of iodin determined with standardized
thiosulphate solution. On account of its lack of permanence, the iodin
solution employed should be titrated from time to time with a decinor-
mal thiosulphate solution (containing 2-^.8 grams NagSgOg.S HgO per
liter). The number of cubic centimeters of decinormal iodin solution
employed, less the number of cubic centimeters of thiosulphate solu-
tion required at the end of the determination, is multiplied by 0.0032
for the grams of sulphur dioxid per 100 cc of wine.
Fairly accurate results may also be obtained by the following
method :
Twenty-five cc of a solution of potassium hydroxid (56 grams per
liter) are placed in a flask having a capacity of approximately 200 cc.
Fifty cc of the wine are introduced by means of a pipette and mixed
with the potassium hydroxid. The mixture is allowed to stand for
fifteen minutes, with occasional agitation. Ten cc of 1-3 sulphuric
acid are added, also a few cubic centimeters of starch solution; the
mixture is then titrated with "/g^ iodin solution. The iodin solu-
tion is introduced as rapidly as possible and the addition continued
until the blue color will last for several minutes. The number of
cubic centimeters of the iodin solution employed, multiplied by 0.00128,
gives the weight of the total sulphurous acid expressed in grams per
100 cc.
ESTIMATION OF FREE SULPHUROUS ACID.
Fifty cc of the wine are treated, in a flask having a capacity of
approximately 200 cc, with 5 cc of 1-3 sulphuric acid, a small piece of
sodium carbonate added to expel the air, and the sulphurous acid
titrated with ""I ^^ iodin solution as directed under total sulphurous acid.
The number of cubic centimeters of iodin solution employed, multi-
plied by 0.00128, gives the weight of the free sulphurous acid expressed
in grams per 100 cc.
DETECTION OF PKESERVATIYES.
The preservatives commonly tested for in wines are salicylic acid,
benzoic acid, saccharin, abrastol, hydronaphthol, boric acid, boro-
fluorides, and silicofluorides. Of these the salicylic and benzoic acids
are both somewhat commonly employed. Abrastol is said to be used
to some extent in Europe, but has not yet been reported in Ameri-
can wines. Hydronaphthol has been used in rare instances, and is
still used with sufficient frequency to warrant more consideration
than it usually receives from food laboratories. Boric acid is better
known as a preservative for milk and meat preparations than for
fruits and fruit preparations. It is sometimes used, however, in both
wine and beer. Its detection is a somewhat more delicate matter
DETECTIOK OF PRESERVATIVES. 59
than is the case with the other preservatives, because a small amount
of boric acid is normal to wines. It is sometimes a difficult matter
to fix the amount which may naturall}^ occur. In order to make this
test of practical value, therefore, it is essential that the determination
of boric acid should be quantitative. The alkaline fluorides, as well
as the alkaline borofluorides and silicofluorides, are coming into some-
what more general use now as food preservatives, although they have
not been frequently reported in wines.
DETECTION OF SALICYLIC ACID.
About 75 cc of the sample are acidified with 5 cc of dilute (1-8) sul-
phuric acid, and extracted in a separatory funnel with ether or chloro-
form. If the former solvent be employed the ether is transferred to a
porcelain dish and allowed to evaporate spontaneously, and the residue
is digested for a short time with a few cubic centimeters of gasoline,
which has a boiling point below 60°. The gasoline is then transferred
to another evaporating dish, and allowed to evaporate spontaneousl}^
The residue is dissolved in 1 to 2 cc of water and tested with a 0.5 per
cent solution of ferric chlorid. The presence of salicylic acid is indi-
cated by the formation of a marked violet color, which is soluble in
water. In case of any turbidity which masks the color, filtration may
be resorted to and the color of the filtrate noted. When chloroform
is used as the solvent the test may be made directly in the chloroform
solution with ferric chlorid.
DETECTION OP BENZOIC ACID.
The methods given below are equally applicable to benzoic acid and
saccharin, and are only characteristic in the absence of the latter. The
methods given under saccharin, however, are not applicable to benzoic
acid. In case the two substances occur together, advantage is taken
of the fact that benzoic acid is volatile with steam while saccharin is
not. In this case about 200 cc of the sample are acidified with 5 cc of
a 20 per cent solution of glacial phosphoric acid and distilled almost
to dryness. The distillate is made slightly alkaline, evaporated to dry-
ness, and the residue treated according to any of the methods given
below for the detection of benzoic acid. The benzoic acid can onl}^ be
completely volatilized, however, by leading a considerable quantit}^ of
steam through the distilling flask.
Moliler''s method. — About 200 cc of the sample are made alkaline
with a solution of barium hydroxid, evaporated to about one-third of
its former volume, and filtered through a folded filter. The filtrate is
acidified with sulphuric acid and extracted with ether several times.
The ether is transferred to a porcelain dish, allowed to evaporate spon-
taneously, and the residue tested for benzoic acid by Mohler's method.
60 COMPOSITION^ OF AMERICAN WINES.
2 to 3 cc of strong sulphuric acid and heated until white fumes appear.
By this means benzoic acid is converted into sulphobenzoic acid. A
few cr3'^stals of potassium nitrate are added and the heating continued
until the solution is almost or quite colorless. This causes the forma-
tion of metadinitrobenzoic acid. When cool the acid is poured into
water and ammonia added in excess, followed by a drop or two of
ammonium sulphid. The nitro compound becomes converted into
ammonium metadiamidobenzoate, which possesses a peculiar reddish-
brown color. This reaction takes place immediately and is seen at the
surface of the liquid without stirring. Salicylic acid will sometimes
give the same reaction, but only after waiting some minutes. The
benzoic acid must first be separated in a state of .approximate purity
before this test can be applied. Half a milligram of the acid can be
detected in the absence of interfering bodies. This reaction is also
given by saccharin.
Pete)'''s tnethod} — For this method the wine is extracted by shaking
with chloroform in a separatory funnel after acidifying with 5 cc of
1-3 sulphuric acid. The chloroform is allowed to evaporate to dryness
in a small porcelain dish. When benzoic acid is present in consider-
able quantities the crystalline character of the residue f requentl}^ indi-
cates its presence. The dish containing the residue is placed in a ves
sel of ice water, a few cubic centimeters of strong sulphuric acid are
added, and the contents are then stirred until the residue is dissolved.
Barium peroxid is then gradually dusted into the dish, with continual
stirring, until the liquid begins to foam, after which a few cubic centi-
meters of commercial hydrogen peroxid are added drop by drop. The
dish is then taken from the water, and its contents are diluted with
water to convenient bulk, the barium sulphate is removed by filtration,
and the filtrate, which should still be acid, shaken with chloroform.
The chloroform extract is then tested for salicylic acid as directed in the
method for the detection of salicylic acid. Dr. Peter also suggests
that persulphate of ammonium affects this oxidization.
The presence of benzoic acid may be confirmed by neutralizing the
aqueous solution of the extracted benzoic acid with sodium hydroxid,
evaporating to a very small volume, and acidifying with sulphuric
acid, when the presence of a large amount of benzoic acid is indicated
by the formation of a white flocculent precipitate. The concentrated
solution of the sodium salt may be further tested by making it exactly
neutral and adding a drop of a dilute ferric chlorid solution, when
ferric benzoate is precipitated in the presence of a large amount of
benzoic acid. The appearance of ferric benzoate is markedly different
from that of ferric hydroxid, in that it is almost white when viewed
by transmitted light, whereas ferric hydroxid has a brown color under
the same conditions.
^Unpublished. Inserted here by courtesy of the author, Dr. A. M. Peter.
DETECTION OF PRESERVATIVES. 61
A portion of the residue extracted by chloroform, supposed to con-
tain benzoic acid, may also be treated with dilute sodium hydroxid
and sodium amalgam, when the presence of benzoic acid will be detected
by the smell of bitter almond oil.
DETECTION OF SACCHARIN.
About 50 cc of the sample are acidified with 5 cc of a 1-3 solution
of sulphuric acid and extracted in a separatory funnel with a mixture
of equal parts of gasoline which distills below 60° and sulphuric ether.
On allowing the solvent to evaporate in a porcelain dish the presence
of saccharin in the residue may be detected by the taste. About 2 cc
of a saturated solution of sodium hydroxid are then added and the
dish heated till the water evaporates, and the sodium hydroxid fuses
quietly for from twenty to thirty minutes.^ The saccharin is now
converted into salicylic acid. If the temperature is held at approx-
imately 250° during the fusion, the reaction is quantitative. The
fused mass is then allowed to cool, dissolved in about 50 cc of water
acidified with sulphuric acid, and tested for salicylic acid as directed
on page 69. This method presupposes that the wine contains no
salicylic acid. If that substance be also present, saccharin may be
separated by Gair's ^ method. The residue left by the evaporation of
ether is dissolved in 50 cc of dilute hydrochloric acid, sufiicient bro-
min water added to impart a marked color to the liquid, the whole
thoroughly shaken and filtered. The salicylic acid is completely
precipitated as bromo-salicylic acid, while the filtrate may be made
strongly alkaline with sodium hydroxid, evaporated to dryness and
tested for saccharin as described above.
DETECTION OF ABRASTOL.
Fifty cc of the sample are made alkaline with a few drops of ammonia,
gently shaken for two minutes with 10 cc of amyl alcohol (ethyl alcohol
is added if an emulsion be formed). The amyl alcohol is decanted,
filtered if turbid, and evaporated to dryness. The residue is thor-
oughly moistened with 2 cc of a mixture of equal parts of strong nitric
acid and water, heated on the water bath until half of the water is
evaporated, and transferred to a test tube with the addition of 1 cc of
water. About 0.2 gram of ferrous sulphate is now added, and then
an excess of ammonia, drop by drop, with constant shaking. If the
resulting precipitate be of a reddish color, it is dissolved in a few
drops of sulphuric acid, and ferrous sulphate and ammonia are added
as before. As soon as a dark-colored or greenish precipitate has been
obtained, 5 cc of alcohol are added, the precipitate is dissolved in sul-
phuric acid, and the fluid is well shaken and filtered. In the absence
1 Schmidt' s method. ^ Rev. intern, des f als. , 1893.
62 COMPOSITION OF AMERICAN WINES.
of abrastol this method gives a colorless or light-yellow liquid, while
a red color is produced in the presence of 0.01 gram of abrastol. ^
DETECTION OF HYDRONAPHTHOL.
About 100 cc are acidified with sulphuric acid and subjected to dis-
tillation. The first 25 cc of the distillate are made ver}^ faintly alka-
line with dilute ammonia and then very slightly acid with dilute nitric
acid. A drop of a concentrated solution of sodium nitrite is then
added. In the presence of hydronaphthol a rose color is developed.
The test is a delicate one and is quite characteristic, but requires exact
.conditions to be successfully performed.^
ESTIMATION OF BORIC ACID.
Boric acid is a normal constituent of wine and its qualitative detec-
tion in wine is therefore of little value. The following method^ is
found to give satisfactory results in the absence of iron:
One hundred cc of the sample under examination are evaporated to
dryness, after being made alkaline with a solution of barium hj^droxid,
and the residue is ignited until a white ash is secured. The ash is dis-
solved in dilute hydrochloric acid, with the aid of heat if necessary,
sodium hydroxid is added, the mixture heated to boiling, and the
resulting precipitate separated by filtration and washed with hot water.
Throughout the determination care is taken to keep the volume of
liquid as low as possible. The filtrate is then acidified with sulphuric
acid and brought to the boiling point, to completely expel the carbon
dioxide. About two volumes of glycerol are then added and the solu-
tion exactly neutralized with sodium hydroxid, using method orange
as indicator. The boric acid is now in the free state and may be
titrated directly. Phenol phthalein is then introduced, and decinormal
sodium hydroxid again added till the liquid becomes red.
The number of cubic centimeters of decinormal sodium hydroxid
required to neutralize the solution to phenol phthalein multiplied by
0.0062 gives the grams of H3BO3 per 100 cc of the wine.
The following method, if carefully followed, gives approximate
results, and may be used in a preliminary examination :
A series of solutions of boric acid in dilute hydrochloric acid (about
1 part concentrated acid to 15 parts water), ranging from 1 to 20 mil-
ligrams per 100 cc, is prepared. A drop of each solution is placed
on a piece of turmeric paper 2 cm square, the paper dried, and the
color noted. The pipettes, or pieces of glass tubing used for dropping
the solutions, should have apertures of uniform size, in order that as
nearly as possible the same amount of solution may be used in each
^Bellier, Mon. Sci. [4], 9, 191.
2 Beebe, Analyst, 1888, 13, 52.
3R. T. Thomson, Jour. Soc. Chem. Ind., 12, 432.
DETECTION OF PRESERVATIVES. ' 63
case. The analyst should then select the tint which to his 63^0 seems
to be most characteristic.
In this laboratory the lightest shade of pink, spreading over the
entire surface of the turmeric paper, has been chosen as the standard,
and is used for comparison. For the determination, 50. cc of the
sample under examination are made slightly alkaline with limewater,
evaporated to dryness, and ignited. Three cc of water are then added
to the ash and half-strength hydrochloric acid, drop by drop, until an
acid reaction is obtained. The volume of acid so added is noted and
enough dilute hydrochloric acid (1 part of the concentrated acid to 5
parts of water) is then added to make the total volume of the liquid 5
cc, the whole thoroughly mixed, and a drop tested with turmeric
paper. . If the boric-acid reaction is heavier than that adopted as the
standard, the solution should be diluted with dilute hydrochloric acid
(1-15) until the reaction approximates the shade of the standard.
From the dilution the approximate percentage of boric acid in the
original sample ma}'^ be calculated.
DETECTION OF FLUORID.
First method. — About 100 grams of the sample, made slightly alka-
line with ammonium carbonate, are heated to boiling and the fluorin
precipitated with a few cubic centimeters of calcium chlorid solution.
The boiling is continued for five minutes after the precipitation, the
precipitate removed by filtration, washed with a little water, dried,
and ignited in a small platinum crucible. One cc of strong sulphuric
acid is added, the crucible is covered with a watch glass coated with
paraffin or wax, with a character marked through the wax so as to per-
mit the watch glass to be etched at some point, and heated on a water
bath for an hour at a temperature of from 75° to 80°. One mg. can
be readily detected by this method.
Second method.— \i it is desired, the preceding method may be varied
by mixing a small amount of precipitated silica with the precipitated
calcium fluorid and placing it in a crucible covered by a watch glass
which is not coated with paraffin, and. to which a drop of water is sus-
pended on the underside. One cc of concentrated sulphuric acid is
added to the crucible, which is then heated for an hour at the tem-
perature of 70° or 80°. The silicon fluorid which is formed is decom-
posed b}^ the water, leaving a gelatinous deposit of silica, while a ring
is frequently etched at the circumference of the drop of water.
DETECTION OF BOROFLUORIDS AND SILICOFLUORIDS.
About 200 cc of wine are made alkaline with limewater, evaporated
to dryness, and incinerated. The crude ash first obtained is extracted
with water, to which sufficient acetic acid has been added to decom-
64 COMPOSITION OF AMEKICAN WINES.
pose carbonates, filtered, and the insoluble portion again burned,
extracted with dilute acetic acid, and again filtered. The insoluble
portion now contains calcium silicate and fiuorid, while the filtrate
will contain as a calcium salt all the boric acid present.
First method} — The filter containing the insoluble portion is again
incinerated, mixed with a little precipitated silica, and placed, with the
addition of 1 or 2 cc of concentrated sulphuric acid, in a short test tube,
which is attached to a small U-tube, containing a few drops of water.
The test tube is now placed in a beaker of water, which is kept hot on
the steam bath for a few minutes. If any fluorid be present the silicon
fluorid generated will be decomposed by the water in the U-tube and
will form a gelatinous deposit on the walls of the tube.
The filtrate is now tested as directed under boric acid. If both
hydrochloric and boric acids be present, it is evident that they were
combined as borofluorid. If, however, silicon fluorid be detected and
not boric acid, the operation is repeated without the introduction of
the silica, in which case the formation of the silicon skeleton is con-
clusive of the presence of silicofluorid.
Second method. — The filter containing the insoluble portion is again
incinerated in a platinum crucible, mixed with a little precipitated
silica, and 1 cc of concentrated sulphuric acid added. The crucible is
covered with a watch glass to whose underside a drop of water is sus-
pended, and heated an hour at the temperature of 70° or 80°. The
silicon fluorid which is formed is decomposed by the water, leaving a
gelatinous deposit of silica.
TABLES USED IN EXAMINATION OF WINES.
The following tables are for use in the analysis of wines. For con-
venience of reference the tables are numbered:
1 Neviere and Hubert, Mon. sci. , 1895 [4] , 9, 324,
TABLES USED IN EXAMINATION.
65
Table I. — Percentnge of alcohol.
[Recalculated from the determinations of Gilpin, Drinkwater, and Squibb.]
Specific
gravity
at|8°F.
Alcohol.
Specific
gravity
at|§oF.
Alcohol.
Specific
gravity
at|8°F.
Alcohol.
Specific
gravity
at IS OF.
Alcohol.
Per
cent
by vol-
ume.
Grams
per'lOO
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
1.00000
0.00
0.00
.99629
2.50
1.98
.99281
5.00
3.97
.98959
7.50
5.96
0.99992
.05
.04
. 99622
2.55
2.02
.99274
5.05
4.01
. 98953
7.55
6.00
.99984
.10
.08
.99615
2.60
2.06
. 99268
5.10
4.05
. 98947
7.60
6.04
.99976
.15
.12
. 99607
2.65
2.10
.99261
5.15
4.09
. 98940
7.65
6.07
.99968
.20
.16
. 99600
2.70
2.14
.99255
5.20
4.13
.98934
7.70
6.11
.99961
.25
.20
. 99593
2.75
2.18
.99248
5.25
4.17
.98928
7.75
6.15
. 99953
.30
.24
.99586
2.80
2.22
.99241
5.30
4.21
. 98922
7.80
6.19
.99945
.35
.28
.99579
2.85
2.26
. 99235
5.35
4.25
. 98916
7.85
6.23
.99937
.40
.32
. 99571
2.90
2.30
. 99228
5.40
4.29
.98909
7.90
6.27
.99930
.45
.36
. 99564
2.95
2.34
. 99222
5.45
4.33
.98903
7.95
6.31
.99923
0.60
0.40
.99557
3.00
2.38
.99215
5.50
4.37
.98897
8.00
6.35
.99915
.55
.44
. 99550
3.05
2.42
.99208
5.55
4.40
. 98891
8.05
6.39
. 99907
.60
.48
.99543
3.10
2.46
. 99202
5.60
4.44
.98885
8.10
6.43
.99900
.65
.52
. 99536
3.15
2. 50
. 99195
5.65
4.48
. 98879
8.15
6.47
.99892
.70
.56
.99529
3.20
2.54
. 99189
5.70
4.52
. 98873
8.20
6.51
. 99884
.75
.60
.99522
3.25
2.58
. 99182
5.75
4.56
. 98867
8.25
6.55
. 99877
.80
.64
.99515
3.30
2.62
.99175
5.80
4.60
.98861
8.30
6.59
. 99869
.85
.67
.99508
3.35
2.66
. 99169
5.85
4.64
. 98855
8.35
6.63
.99861
.90
.71
. 99501
3.40
2.70
. 99162
5.90
4.68
.98849
8.40
6.67
.99854
.95
.75
. 99494
3.45
2.74
. 99156
5.95
4.72
.98843
8.45
6.71
.99849
1.00
0.79
.99487
3.50
2.78
.99149
6.00
4.76
.98837
8.50
6.75
. 99842
1.05
.83
. 99480
3.55
2.82
. 99143
6.05
4.80
. 98831
8. 55
6.79
.99834
1.10
.87
. 99473
3.60
2.86
.99136
6.10
4.84
. 98825
8.60
6.83
.99827
1.15
.91
. 99466
3.65
2.90
. 99130
6.15
4.88
. 98819
8.65
6.87
. 99819
1.20
.95
. 99459
3.70
2.94
. 99123
6.20
4.92
.98813
8.70
6.91
. 99812
1.25
.99
. 99452
3.75
2.98
.99117
6.25
4.96
. 98807
8.75
6.95
. 99805
1.30
1.03
.99445
3.80
3.02
.99111
6.30
5.00
. 98801
8.80
6.99
.99797
1.35
1.07
.99438
3.85
3.06
. 99104
6.35
5.04
. 98795
8.85
7.03
.99790
1.40
1.11
.99431
3.90
3.10
. 99098
6.40
5.08
. 98789
8.90
7.07
. 99782
1.45
1.15
.99424
3.95
3.14
.99091
6.45
5.12
.98783
8.95
7.11
.99775
1.50
1.19
.99417
4.00
3.18
.99085
6.50
5.16
.98777
9.00
7.14
.99768
1.55
1.23
. 99410
4.05
3.22
. 99079
6.55
5.20
.98771
9.05
7.18
. 99760
1.60
1.27
.99403
4.10
3.26
. 99072
6.60
5.24
. 98765
9.10
7.22
.99753
1.65
1.31
. 99397
4.15
3.30
.99066
6.65
5.28
. 98759
9. 15
7.26
. 99745
1.70
1.35
.99390
4.20
3. 34
. 99059
6.70
5.32
.98754
9.20
7.30
.99738
1.75
1.39
.99383
4. 25
3.38
. 99053
6.75
5.36
.98748
9.25
7.34
. 99731
1.80
1.43
.99376
4.30
3.42
.99047
6.80
5.40
. 98742
9.30
7.38
.99723
1.85
1.47
. 99369
4.35
3.46
.99040
6.85
5.44
.98736
9.35
7.42
.99716
1.90
1.51
. 99363
4.40
3.50
.99034
6.90
5.48
. 98730
9.40
7.46
.99708
1.95
1.55
. 99356
4.45
3. 54
.99027
6.95
5.52
.98724
9.45
7.50
.99701
2.00
1.59
.99349
4.50
3.58
.99021
7.00
5.56
.98719
9.50
7.64
. 99694
2.05
1.62
.59342
1. 55
3.62
. 99015
7.05
5.60
. 98713
9.55
7.58
.99687
2.10
1.66
. 99935
4.60
3.66
.99009
7.10
5.64
.98707
9.60
7.62
. 99679
2.15
1.70
. 99329
4.65
3.70
.99002
7.15
5.68
. 98701
9.65
7.66
. 99672
2.20
1.74
. 99322
4.70
3. 74
. 98996
7.20
5.72
. 98695
9.70
7.70
. 99665
2.25
1.78
. 99315
4.75
3.77
.98990
7.25
5. 76
.98689
9.75
7.74
. 99658
2.30
1.82
. 99308
4.80
3.81
.98984
7.30
5.80
.98683
9.80
7.78
.99651
2.35
1.86
. 99301
4.85
3.85
. 98978
7.35
5.84
. 98678
9.86
7.82
.99643
2.40
1.90
. 99295
4.90
3.98
. 98971
7.40
5.88
. 98672
9.90
7.85
.99636
2.45
1.94
. 99288
4.95
3.93
.98965
7.45
5.92
.98666
9.95
7.89
6935— Na 59-
66
COMPOSITION OF AMERICAN WINES.
Table I. — Percentage of alcohol — Continued.
[Recalculated from the determinations of Gilpin, Drinkwater, and Squibb.]
Specific
gravity
atfgoF.
Alcohol.
Specific
gravity
atfgoF.
Alcohol.
Specific
Alcohol.
Specific
gravity
atf§oF.
Alcohol. 1
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
.98660
10.00
7.93
.98381
12.60
9.92
.98114
15.00
11.90
.97859
17.50
13.89
.98654
10.05
7.97
.98376
12.55
9.96
.98108
16.05
11.94
.97863
17.56
13.92
.98649
10.10
8.01
.98370
12.60
10.00
.98104
15.10
11.98
.97848
17.60
13.96
.98643
10.15
8.06
.98364
12.65
10.03
.98099
15. 15
12.02
.97843
17.66
14.00
.98637
10.20
8.09
.98369
12.70
10.07
.98093
16. 20
12.06
.97838
17.70
14.04
.98632
1Q.25
8.13
.98363
12.75
10.11
.98088
16.25
12.10
.97833
17.75
14.08
.98626
10.30
8.17
.98348
12.80
10.15
.98083
16.30
12.14
.97828
17.80
14.12
.98620
10.36
8.21
.98342
12.85
10.19
.98078
15.36
12.18
.97823
17.85
14.16
.98614
10.40
8.25
.98337
12.90
10.23
.98073
15.40
12.22
.97818
17.90
14.20
.98609
10.45
8.29
.98331
12.95
10.27
.98068
15.45
12.26
.97813
17.95
14.24
.98603
10.50
8.33
.98326
13.00
10.31
.98063
15.50
12.30
.97808
18.00
14.28
.98597
10.55
8.37
.98321
13.06
10.35
.98057
15.55
12.34
. 97803
18.05
14.32
.98592
10.60
8.41
.98316
13.10
10.39
.98052
15.60
12.37
.97798
18.10
14.36
.98586
10.65
8.46
.98310
13.16
10.43
.98047
15.65
12.41
.97793
18.15
14.40
.98580
10.70
8.49
.98305
13.20
10.47
.98042
16.70
12.45
.97788
18.20
14.44
.98575
10.75
8.63
.98299
13.26
10.51
.98037
16.75
12.49
.97783
18.25
14.48
.98569
10.80
8.67
.98294
13.30
10.55
.98032
15.80
12.53
.97778
18.30
14.62
.98563
10.85
8.61
.98289
13.36
10.59
.98026
15.85
12.57
.97773
18.35
14.66
.98557
10.90
8.66
.98283
13.40
10.63
.98021
15.90
12.61
.97768
18.40
14.60
.98552
10.95
8.69
.98278
13.45
10.67
.98016
15.95
12.65
.97763
18.46
14.64
.98546
11.00
8.73
.98273
13.50
10.71
.98011
16.00
12.69
.97758
18.50
14.68
.98540
11.05
8.77
. 98267
13.55
10.75
.98006
16.05
12.73
. 97753
18.55
14.72'
.98535
11.10
8.81
. 98262
13.60
10.79
.98001
16.10
12.77
.97748
18.60
14.76
.98529
11.15
8.85
.98256
13.65
10.83
.979%
16.15
12.81
.97743
18.65
14.80
.98624
11.20
8.89
.98251
13.70
10.87
.97991
16.20
12.85
.97738
18.70
14.84
.98518
11.25
8.93
. 98246
13.75
10.91
. 97986
16.26
12.89
.97733
18.75
14.88
. 98513
11.30
8.97
.98240
13.80
10.95
. 97980
16.30
12. 93
.97728
18.80
14.92
.98507
11.35
9.01
.98235
13.85
10.99
.97975
16.35
12.97
.97723
18.85
14.96
.98502
11.40
9.05
.98230
13.90
11.03
.9V9V0
16.40
13.01
.97718
18.90
16.00
.98496
11.45
9.09
.98224
13.95
11.07
.97966
16.45
13.05
.97713
18.05
16.04
.98491
11.60
9.13
.98219
14.00
11.11
.97960
16.50
13.09
.97708
19.00
15.08
.98485
11.65
9.17
.98214
14.05
11.15
. 97955
16.55
13.13
. 9VV03
19.05
15.11
.98479
11.60
9.21
.98209
14.10
11.19
.97950
16.60
13.17
.97698
19.10
16.15
.98474
11.65
9.25
.98203
14.15
11.23
.97945
16.65
13.21
. 97693
19.16
15. 19
.98468
11.70
9.29
.98198
14.20
11.27
.97940
16.70
13.25
.97688
19.20
16.23
.98463
11.75
9.32
. 98193
14.25
11.31
.97935
16.75
13.29
.97683
19.26
15.27
. 98457
11.80
9.36
.98188
14.30
11.35
.97929
16.80
13.33
.97678
19.30
16.31
.98452
11.85
9.40
.98182
14.35
11.39
. 97924
16.86
13.37
. 97673
19.35
15.36
.98446
11.90
9.44
.98177
14.40
11.43
.97919
16.90
13.41
.97668
19.40
16.39
.98441
11.95
9.48
. 98172
14.45
11.47
. 97914
16.95
13.45
.97663
19.45
16.43
.98435
12.00
9.52
.98167
14.50
11.51
.97909
17.00
13.49
.97658
19.50
15.47
.98430
12.05
9.56
. 98161
14.66
11.66
.97904
17.05
13.63
.97653
19. 55
15.51
. 98424
12.10
9.60
.98156
14.60
11.59
.97899
17.10
13.67
. 97648
19.60
15.65
.98419
12. 15
9.64
. 98151
14.65
11.63
.97894
17.15
13.61
.97643
19.66
15.59
.98413
12.20
9.68
.98146
14.70
11.67
.97889
17.20
13.65
. 97638
19.70
15.63
.98408
12.26
9.72
.98140
14.75
11.71
.97884
17.25
13.69
.97633
19. 75
16.67
. 98402
12.30
9.76
.98ia5
14.80
11.75
.97879
17.30
13.73
.97628
19.80
16.71
.98397
12.36
9.80
.98130
14.85
11.79
.97874
17.36
13.77
. 97623
19.85
16.76
.98391
12.40
9.84
. 98125
14.90
11.82
.97869
17.40
13.81
. 97618
19.90
16.79
.98386
12.45
9.88
.98119
14.95
11.86
.97864
17.45
13.86
.97613
19.95
16.83
TABLES USED IN EXAMINATION.
67
Table I. — Percentage of alcohol — Continued.
[Recalculated from the determinations of Gilpin, Drinkwater, and Squibb.]
Specific
gravity
atfS^F.
Alcohol.
Specific
gravity
atfgoF.
Alcohol.
Specific
gravity
at|8°F.
Alcohol.
Specific
gravity
at|8°F.
Alcohol.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
.97608
20.00
15.87
.97355
22.60
17.86
.97097
25.00
19.84
.96828
27.50
21.83
.97603
20.05
15.91
.97350
22.55
17.90
.97092
25.05
19,88
,96822
27.55
21.86
. 97598
20. 10
15.95
. 97345
22.60
17.94
. 97086
25. 10
19,92
.96816
27.60
21.90
.97593
20.15
15.99
. 97340
22. 65
17.98
.97081
25.15
19,96
. 96811
27,65
21.94
.97588
20.20
16.03
.97335
22.70
18.02
.97076
25.20
20,00
.96805
27.70
21.98
.97583
20.25
16.06
.97330
22.75
18.06
. 97071
25.25
20.04
.96800
27. 75
22.02
.97578
20.30
16.10
.97324
22.80
18.10
.97065
25.30
20.08
.96794
27.80
22.06
.97573
20.35
16.14
. 97319
22.85
18.14
.97060
25.35
20. 12
.96789
27.85
22.10
.97568
20.40
16.18
.97314
22.90
18.18
.97055
25.40
20.16
.96783
27.90
22.14
.97563
20.45
16.22
. 97309
22- 95
18.22
.97049
25.45
20.20
.96778
27.95
22,18
.97558
20.50
16.26
.97304
23.00
18.26
.97044
25.50
20.24
.96772
28.00
22.22
. 97552
20.55
16.30
. 97299
23. 05
18.29
. 97039
25.55
20.28
. 96766
28.05
22.26
. 97547
20.60
16.34
.97294
23.10
18.33
. 97033
25. 60
20.32
,96761
28.10
22.30
.97542
20.65
16.38
.97289
23.15
18.37
.97028
25.65
20.36
,96755
28.15
22.34
. 97537
20.70
16.42
.97283
23.20
18.41
.97023
25,70
20.40
, 96749
28.20
22.38
.97532
20.75
16.46
.97278
23.25
18.45
.97018
25,75
20.44
. 96744
28.25
22.42
.97527
20.80
16.50
.97273
23.30
18.49
.97012
25,80
20.47
, 96738
28.30
22.45
. 97522
20.85
16.54
.97268
23.35
18.53
.97007
25,85
20.51
,96732
28,35
.22.49
. 97517
20.90
16.58
.97263
23.40
18.57
.97001
25.90
20.55
. 96726
28, 40
22. 53
. 97512
20.95
16, 62
.97258
23.45
18.61
.96996
25.95
20. 59
. 96721
28,45
22,57
.97507
21.00
16.66
.97263
23.50
18.66
.96991
26.00
20.63
.96715
28.50
22.61
.97502
21.05
16.70
. 97247
23.55
18.69
. 96986
26.05
20.67
, 96709
28,55
22,65
. 97497
21.10
16.74
.97242
23.60
18.73
.96980
26. 10
20.71
, 96704
28,60
22.69
. 97492
21.15
16.78
.97237
23.65
18.77
.96975
26.15
20.75
.96698
28. 65
22.73
. 97487
21.20
16.82
.97232
23.70
18.81
.96969
26.20
20.79
.96692
28.70
22. 77
.97482
21.25
16.86
.97227
23.75
18.84
.96964
26.25
20.83
.96687
28.75
22.81
. 97477
21.30
16.90
.97222
23.80
18.88
.96959
26.30
20,87
.96681
28.80
22.85
. 97472
21.35
16.94
. 97216
23.85
18.92
.96953
26.35
20,91
.96675
28.85
22. 89
. 97467
21.40
16.98
. 97211
23.90
18.96
.96949
26.40
20.95
,96669
28,90
22,93
. 97462
21.45
17.02
. 97206
23.95
19.00
.96942
26.45
20,99
, 96664
28.95
22,97
.97457
21.60
17.06
.97201
24.00
19.04
.96937
26.60
21.03
.96658
29.00
23.01
. 97451
21.55
17.10
.97196
24.05
19.08
.96932
26. 55
21.07
.96652
29.05
23,05
.97446
21.60
17.14
.97191
24.10
19.12
.96926
26.60
21.11
. 96646
29.10
23,09
. 97441
21. 65
17.18
.97185
24.15
19.16
.96921
26.65
21.15
.96640
29.15
23.13
.97436
21.70
17.22
.97180
24.20
19.20
.96915
26,70
21, 19
.96635
29.20
23.17
.97431
21.75
17.26
.97175
24.25
19.24
. 96910
26,75
21,23
, 96629
29.25
23,21
. 97426
21.80
17.30
.97170
24.30
19.28
.96905
26,80-
21,27
.96623
29.30
23,25
.97421
21.85
17.34
. 97165
24.35
19.32
.96899
26, 85
21,31
.96617
29.35
23.29
.97416
21.90
17.38
. 97159
24.40
19.36
.%894
26.90
21,35
.96611
29.40
23.33
.97411
21.95
17.42
.97154
24.45
19,40
. 96888
26.95
21,39
. 96605
29.45
23.37
.97406
22.00
17.46
.97149
24.50
19.44
.96883
27.00
21.43
.96600
29.60
23.41
.97401
22.05
17.50
. 97144
24.55
19.48
.96877
27,05
21.47
.96594
29.55
23.45
. 97396
22. 10
17.54
.97139
24. 60
19.52
.96872
27,10
21,51
.96587
29.60
23.49
. 97391
22. 15
17.58
.97133
24.65
19.56
, 96866
27,15
21.55
.96582
29.65
23.53
. 97386
22.20
17.62
. 97128
24.70
19.60
.96861
27,20
21,59
.96576
29.70
23,57
.97381
22.25
17.66
.97123
24.75
19.64
.96855
27, 25
21.63
.96570
29.75
23,61
.97375
22.30
17.70
.97118
24.80
19,68
.96850
27,30
21.67
.96564
29.80
23.65
1 .97370
22.35
17.74
.97113
24.85
19.72
.96844
27.35
21.71
.96559
29.85
23,69
1 . 97365
22.40
17.78
. 97107
24.90
19.76
.96839
27,40
21.75
. 96553
29.90
23,73
.97360
22.45
17.82
.97102
24.95
19.80
.96833
27,45
21.79
.96547
29.95
23.77
68
COMPOSITION OF AMERICAN WINES.
Table I. — Percentage of alcohol — Continued.
[Recalculated from the determinations of Gilpin, Drinkwater, and Squibb.]
Specific
gravity
at|8°F.
cent k^ams
ume ^^•
96541
.96535
.96529
.96523
.96517
.96511
.96505
.96499
.96493
.96487
96181
.96475
.96469
.96463
.96457
.96451,
.96445
.96439
,96433
.96427
96421
.96415
.96409
. 96403
. 96396
.963M
.96378
.96372
.96366
96360
. 96353
. 96347
.96341
.96335
. 96329
. 96323
.96316
.96310
96298
.96292
.96285
. 96279
.96273
.96267
.96260
.96254
.96241
Alcohol.
30.00
30.05
30.10
30.15
30.20
30.25
30.30
30.35
30.40
30.45
30.50
30.55
30.60
30.65
30.70
30.75
30.80
30.95
31.00
31.05
31.10
31.15
31.20
31.25
31.30
31.35
31.40
31.45
31.50
31.55
31.60
31.65
31.70
31.75
31.80
31.85
31.90
31.95
32.00
32.05
32.10
32.15
32.20
32.25
32.30
32.35
32.40
32.45
23.81
23.85
23.89
23.93
23.97
24.01
24.04
24.08
24.12
24.16
24.20
24.24
24.28
24.32
24.36
24.40
24.44
24.48
24.52
24. 56
24.60
24.64
24.68
24.72
24.76
24.80
24.84
24.88
24.92
24.%
25.00
25.04
25.08
25.12
25.16
25.20
25.24
25.28
25.32
25.36
25.40
25.44
25.48
25.52
25.56
25.60
25.64
25.68
25.71
25.75
Specific
gravity
atfg°F.
96235
.96229
.96222
.96216
.96210
.96197
.96191
.96185
.96178
96172
. 96166
.96159
.96153
.96146
.96140
.96133
.96127
. 96120
.96114
,96108
.96101
.96095
.96082
.96075
.96062
,96056
,96049
Alcohol.
Per
cent
by vol-
ume.
32.50
32.55
32.60
32.65
32.70
32.75
32.80
32.85
32.90
32.95
33.00
33.05
33.10
33.15
33.20
33.25
33.30
33.35
33.40
33.45
33.50
33.55
33.60
33.65
33.70
33.75
33.80
33.85
33.90
33.95
96043
34.00
.96036
34.05
.96030
34.10
.96023
34.15
.96016
34.20
.96010
34.25
.96003
34.30
.95996
34.35
.95990
34.40
.95983
34.45
95977
34.50
.95970
34.55
.95963
34.60
.95957
34.65
.95950
34.70
.95943
34.75
.95937
34.80
.95930
34.85
.95923
34.90
.95917
34.95
Grams
per 100
cc.
25.79
25.83
25.87
25,91
25.95
25.99
26.03
26.07
26.11
26.15
26.19
26.23
26.27
26.31
26.35
26.39
26.43
26.47
26.51
26.55
26.59
26.63
26.67
26.71
26.75
26.79
26.82
26.86
26.98
27.02
27.06
27.10
27. 14
27. 18
27.22
27.26
27.30
27.34
27.38
27.42
27.46
27.50
27.64
27.68
27.62
27.66
27. 70
27.74
Specific
gravity
atfgoF.
95910
.95876
.95855
.95848
95842
.95835
.95828
.95821
.95814
.95807
.95800
.95794
.95787
.95780
,95773
.95766
.95759
. 95752
. 95745
.95738
.95731
. 95724
. 95717
.95710
.95703
.95695
.96688
. 95681
.95674
. 95667
.95660
.95653
.95646
.95639
.95632
.95625
.95618
.95610
Alcohol.
Per
cent
by vol-
ume.
.95596
.95589
.95581
.95574
.95667
35.00
35.05
35.10
36.15
35.20
35.25
35.30
35.36
35.40
35.46
35.50
35.55
35.60
35.65
36.70
35.75
35.80
35.86
35.90
36.95
36.00
36.05
36.10
36.15
36.20
36.26
36.30
36.35
36.40
36.46
36.50
36.55
36.60
36.66
36.70
36.75
36.95
37.00
37.05
37.10
37.15
37.20
37,25
37,30
37,35
37,40
37,46
Grams
per 100
cc.
27.78
27.82
27.86
27.90
27.94
27.98
28.02
28.05
28.09
28.13
28.17
28. 21
28.25
28.29
28.33
28.37
28.41
28.45
28,49
28,53
28.57
28, 61
28,65
28.69
28.73
28.77
28.81
'28.84
28.88
28.92
28.96
29.00
29.04
29.08
29.12
29.16
29.20
29.24
29.29
29.32
29.36
29.40
29.44
29.48
29.62
29.56
29.60
29.64
29.68
29.72
Specific
gravity
at|8°F
95560
.95552
.96545
.95638
.95631
.95523
. 95516
. 95509
.95502
.96494
95487
.96480
.95472
.96465
.95457
.95450
.95442
.96436
.96427
.95420
.95413
.95405
Alcohol.
Per
cent
by vol-
ume.
.95390
.95383
.95375
.95368
.95360
.95353
.95345
95338
.95330
. 95323
.95315
.95307
.95300
. 95292
.95284
. 95277
.95269
,95262
. 95264
.95246
. 95239
.95231
.95223
, 95216
.95208
.95200
, 96193
37.50
37,65
37,60
37,65
37.70
37.75
37.80
37.85
37.90
37.96
38.00
38.06
38,10
38,15
38.20
38.25
38.30
38.35
38.40
38.45
38.50
38.55
38.60
38,65
38.70
38.75
38.80
38.85
38.90
38.95
39.00
39.05
39.10
39.15
39.20
39,25
39,30
39,35
39,40
39,46
39.50
39.56
39.60
39.65
39,70
39,75
39.80
39,95
Grams
per 100
cc.
29.76
29,80
29,84
29.88
29.92
29.96
30.00
30.04
30.08
30.12
30.16
30.20
"30, 24
30,28
30.32
30.36
30.40
30.44
30.48
30.62
30.56
30.60
30.64
30.68
30.72
30.76
30.79
30.83
30.87
30.91
30.95
30.99
31.03
31,07
31.11
31.14
31.18
31.22
31.26
31.30
31.34
31.38
31.42
31.46
31.50
31.64
31.68
31.62
31.66
31.70
TABLES USED IN EXAMINATION.
69
Table I. — Percentage of alcohol — Continued.
[Recalculated from the determinations of Gilpin, Drinkwater, and Squibb.]
Specific
gravity
ati§oF.
Alcohol.
Specific
gravity
at|§°F.
Alcohol.
Specific
gravity
at|8°F.
Alcohol.
Specific
gravity
atfg°F.
Alcohol.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
Per
cent
by vol-
ume.
Grams
per 100
cc.
.95185
40.00
31.74
.94786
42.50
33.73
.94364
46.00
35.71
.93916
47.50
37.69
.96177
40.05
31.78
. 94778
42. 55
33.77
.94356
46.05
36.75
.92906
47.55
37.73
. 95169
40.10
31.82
.94770
42.60
33.81
. 94346
46.10
35.79
.93898
47.60
37.77
.95161
40.15
31.86
.94761
42.65
33.85
.94338
45.15
35.83
.93888
47.66
37.81
. 95154
40.20
31.90
.94753
42.70
33.89
.94329
45.20
36.87
.93879
47.70
37.85
.96146
40.25
31.94
. 94745
42.75
33.93
. 94320
45.26
36.91
. 93870
47.75
37.89
.95138
40.30
31.98
.94737
42.80
33.97
.94311
46.30
36. 96
. 93861
47.80
37.93
. 95130
40.35
32.02
.94729
42.86
34.00
. 94302
45.36
35.99
.93852
47.85
37.97
.95122
40.40
32.06
.94720
42.90
34.04
.94294
45.40
36.03
. 93842
47.90
38.01
.96114
40.45
32.10
. 94712
42.95
34.08
. 94286
45.45
36.07
.93833
47.95
38.05
.96107
40.50
32.14
.94704
43.00
34.12
.94276
45.60
36.11
.93824
48.00
38.09
.95099
40.55
32.18
.94696
43.05
34.16
. 94267
45.56
36.15
.93815
48.05
38.13
.95091
40.60
32. 22
. 94687
43.10
34.20
.94268
46.60
36.19
. 93805
48.10
38.17
.95083
40.65
32.26
.94679
43.16
34.24
. 94256
46.65
36.23
.93796
48.15
38.21
.95075
40. 70
32.30
. 94670
43.20
34.28
. 94241
46.70
36.26
.93786
48.20
38.25
.95007
40.75
32.34
.94662
43.25
34. 32
.94232
45.76
36.30
.93777
48.25
38.29
.95059
40.80
32.38
.94654
43.30
34.36
.94223
45.80
36.34
. 93768
48.30
38.33
.95062
40.85
32.42
.94645
43.35
34.40
. 94214
45.85
36.38
.93758
48.35
38.37
.95044
40.90
32.46
.94637
43.40
34.44
. 94206
45.90
36.42
. 93749
48.40
38.41
.95036
40.95
32.50
.94628
43.45
34.48
. 94197
45.95
36.46
.93739
48.45
38.45
.95028
41.00
32.64
.94620
43.50
34.62
.94188
46.00
36.60
.93730
48.60
38.49
.95020
41.05
32.58
.94612
43.56
34.56
.94179
46.05
36.54
. 93721
48.56
38.53
.95012
41.10
32.62
.94603
43.60
34.60
. 94170
46.10
36.58
.93711
48.60
38.57
.95004
41.16
32.66
.94596
43.65
34.64
.94161
46.16
36.62
. 93702
48.65
38.61
.94996
41.20
32.70
.94586
43.70
34.68
.94152
46.20
36.66
.93692
48.70
38.65
.94988
41.25
32.74
.94578
43.75
34.72
.94143
46.26
36.70
.93683
48.76
38.68
.94980
41.30
32.78
.94570
43.80
34.76
.94134
46.30
36.74
. 93679
48.80
38.72
.94972
41.35
32.82
.94561
43.85
34.80
.94126
46.35
36.78
.93664
48.85
38.76
.94964
41.40
32.86
. 94553
43.90
34.84
.94116
46.40
36.82
.93656
48.90
38.80
.94956
41.45
32.90
. 94544
43.95
34.88
.94107
46.45
36.86
.93645
48.95
38.84
.94948
41.50
32.93
.94536
44.00
34.91
.94098
46.60
36.90
.93636
49.00
38.88
. 94940
41.55
32.97
. 94527
44.05
34.95
. 94089
46.65
36.94
. 93626
49.06
38. 92
. 94932
41.60
33.01
.94519
44.10
34.99
.94080
46.60
36.98
.93617
49.10
38.96
.94924
41.65
33.05
. 94510
44.16
35.03
.94071
46.65
37.02
.93607
49.16
39.00
.94916
41.70
33.09
.94502
44.20
35.07
.94062
46.70
37.06
.93698
49.20
39.04
.94908
41.75
33.13
.94493
44.25
35.11
.94053
46.76
37.09
.93688
49.25
39.08
.94900
41.80
33.17
.94484
44.30
36.15
.94044
46.80
37.13
. 93578
49.30
39. 12
.94892
41.85
33.21
.94476
44.35
36.19
.94036
46.86
37.17
.93569
49.36
39.16
.94884
41.90
33.25
.94467
44.40
36.23
.94026
46.90
37.21
. 93559
49.40
39.20
.94876
41.95
33.29
.94459
44.45
36.27
.94017
46.96
37.26
.93550
49.45
39.24
.94868
42.00
33.33
.94460
44.60
35.31
.94008
47.00
37.29
.93640
49.60
39.28
. 94860
42.05
33.37
. 94441
44.55
36.36
.93999
47.06
37.33
. 93530
49.55
39.32
.94852
42.10
33.41
.94433
44.60
35.39
.93990
47.10
37.37
.93521
49.60
39.36
.94843
42.15
33.45
.94424
44.65
35.43
.93980
47.15
37.41
.93611
49.65
39.40
.94^35
42.20
33.49
.94416'
44.70
35.47
.93971
47.20
37.45
.93502
49.70
39.44
.94827
42. 25
33.63
.94407
44.75
35.61
.93962
47.25
37.49
.93492
49.76
39.48
. 94810
42.30
33.67
.94398
44.80
35.55
.93953
47.30
37.53
.93482
49.80
39.52
'.-94811
42.85
33.61
.94390
44.85
35.59
.93944
47.35
37.57
.93473
49.85
39.56
.94802
42.40
33.65
. 94381
44.90
35.63
.93934
47.40
37.61
.93463
49.90
39.60
.94794
42.45
33.69
.94373
44.95
36.67
.93925
47.46
37.65
.93454
49.96
39.63
70
COMPOSITION OF AMERICAN WINES.
Table II. — Extract in must.
Specific
Extract.
Specific
Extract.
Specific
Extract.
Specific
Extract. 1
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
by
weight.
gravity
at 15°.
Grams
IW^cc.
gravity
at 16°.
Grams
100 cc.
gravity
at 16°.
1.0130
Grams
100 cc.
gravity
at 15°.
Grams
iKc.
1.0000
0.00
0.00
1.0066
1.69
1.70
3.35
3.39
1.0196
5.06
5.16
1.0001
0.03
0.03
1.0066
1.72
1.73
1.0131
3.38
3.42
1.0196
5.09
5.19
1.0002
0.05
0.05
1.0067
1.74
1.75
t 1.0132
3.41
3.46
1.0197
5.12
5.22
1.0003
0.08
0.08
1.0068
1.77
1.78
1.0133
3.43
3.48
1.0198
5.15
5.25
1.0004
0.10
0.10
1.0069
1.79
1.80
1.0134
3.46
3.51
1.0199
6.17
5.27
1.0005
0.13
0.13
1.0070
1.82
1.83
1.0135
3.48
3.53
1.0200
5.20
5.30
•1.0006
0.16
0.16
1.0071
1.84
1.85
1.0136
3.61
3.66
1.0201
5.23
5.34
1.0007
0.18
0.18
1.0072
1.87
1.88
1.0137
3.64
3.59
1.0202
5.25
5.36
1.0008
0.21
0.21
1.0073
1.90
1.91
1.0138
3.66
3.61
1.0203
5.28
5.39
1.0009
0.24
0.24
1.0074
1.92
1.93
1.0139
3.59
3.64
1.0204
5.30
5.41
1.0010
0.26
0.26
1.0076
1.95
1.96
1.0140
3.61
3.66
1.0205
5.33
5.44
1.0011
0.29
0.29
1.0076
1.97
1.98
1.0141
3.64
3.69
1.0206
6.36
5.46
1.0012
0.31
0.31
1.0077
2.00
2.02
1.0142
3.66
3.71
1.0207
5.38
5.49
1.0013
0.34
0.34
1.0078
2.02
2.04
1.0143
3.69
3.74
1.0208
5.40
5.51
1.0014
0.37
0.37
1.0079
2.05
2.07
1.0144
3.72
3.77
1.0209
5.43
5.54
1.0015
0.39
0.39
1.0080
2.07
2.09
1.0145
3.74
3.79
1.0210
5.45
5.56
1.0016
0.42
0.42
1.0081
2.10
2.12
1.0146
3.77
3.83
1.0211
5.48
5.60
1.0017
0.45
0.45
1.0082
2.12
2.14
1.0147
3.79
3.85
1.0212
5.50
5.62
1.0018
0.47
0.47
1.0083
2.15
2.17
1.0148
3.82
3.88
1.0213
6.53
5.65
1.0019
0.50
0.50
1.0084
2.17
2.19
1.0149
3.85
3.91
1.0214
6.55
5.67
1.0020
0.52
0.52
1.0085
2.20
2.22
1.0150
3.87
3.93
1.0215
5.57
5.69
1.0021
0.55
0.55
1.0086
2.23
2.26
1. 0151
3.90
3.96
1.0216
5.60
5.72
1.0022
0.58
0.58
1.0087
2.26
2.27
1.0152
3.92
3.98
1.0217
5.62
6.74
1.0023
0.60
0.60
1.0088
2.28
2.30
1.0153
3.96
4.01
1.0218
6.65
5.77
1. 0024
0.63
0.63
1.0089
2.30
2.32
1.0154
3.97
4.03
1.0219
6.67
5.79
1.0026
0.66
0.66
1.0090
2.33
2.35
1.0155
4.00
4.06
1.0220
5.70
5.83
1.0026
0.68
0.68
1.0091
2.35
2.37
1.0156
4.03
4.09
1.0221
5.72
5.85
1.0027
0.71
0.71
1.0092
2.38
2.40
1. 0157
4.05
4.11
1. 0222
6.75
5.88-
1.0028
0.73
0.73
1.0093
2.41
2.43
1.0158
4.08
4.14
1.0223
6.77
6.90
1.0029
0.76
0.76
1.0094
2.43
2.46
1.0159
4.10
4.17
1.0224
5.80
6.93
1.0030
0.79
0.79
1.0095
2.46
2.48
1.0160
4.13
4.20
1.0225
5.82
5.95
1.0031
0.81
0.81
1.0096
2.48
2.50
1.0161
4.16
4.23
1.0226
5.84
5.97
1.0032
0.84
0.84
1.0097
2.51
1.0162
4.18
4.25
1.0227
5.87
6.00
1,0033
0.87
0.87
1.0098
2.53
2! 65
1.0163
4.21
4.28
1.0228
5.89
6.02
1.0034
0.89
0.89
1.0099
2.56
2! 59
1.0164
4.23
4.30
1.0229
5.92
6.06
1.0035
0.92
0.92
1.0100
2.58
2.61
1.0165
4.26
4.33
1.0230
5.94
6.08
1.0036
0.94
0.94
1.0101
2.61
2.64
1.0166
4.28
4.35
1.0231
5.97
6.11
1.0037
0.97
0.97
1.0102
2.64
2.67
1.0167
4.31
4.38
1.0232
5.99
6.13
1.0038
1.00
1.00
1. 0103
2.66
2.69
1.0168
4.34
4.41
1.0233
6.02
6.16
1.0039
1.02
1.02
1.0104
2.69
2.72
1.0169
4.36
4.43
1.0234
6.04
6.18
1.0040
1.05
1.05
1.0105
2.71
2.74
1.0170
4.39
4.46
1.0236
6.07
6.21
1.0(M1
1.08
1.08
1.0106
2.74
2.77
1.0171
4.42
4.50
1.0236
6.09
6.23
1.0(M2
1.10
1.10
1.0107
2.76
2.79
1.0172
4.44
4.52
1.0237
6.tl
6.26
1.0043
1.13
1.13
1. 0108
2.79
2.82
1.0173
4.47
4.55
1. 0238
6.14
6.29
1.0044
1.15
1.16
1.0109
2.82
2.85
1.0174
4.60
4.58
1.0239
6.16
6.31
1.0045
1.18
1.19
1. 0110
2.84
2.87
1.0175
4.53
4.61
1.0240
6.19
6.34
1.0046
1.21
1.22
1.0111
2.87
2.90
1.0176
4.55
4.63
1.0241
6.21
6.36
1.0047
1.23
1.24
1.0112
2.89
2.92
1.0177
4.58
4.66
1.0242
6.24
6.39
1.0048
1.26
1.27
1.0113
2.92
2.95
1.0178
4.61
4.69
1.0243
6.26
6.41
1.0049
1.29
1.30
1.0114
2.94
2.97
1.0179
4.63
4.71
1.0244
6.29
6.44
1.0050
1.31
1.32
1.0116
2.97
3.00
1.0180
4.66
4.74
1.0246
6.31
6.46
1.0051
1.34
1.35
1.0116
2.99
3.02
1.0181
4.69
4.77
1.0246
6.34
6.50
1.0052
1.36
1.37
1. 0117
3.02
3.06
1.0182
4.71
4.80
1.0247
6.36
6.62
1.0053
1.39
1.40
1.0118
3.05
3.09
1.0183
4.74
4.83
1.0248
6.39
6.65
1.0054
1.41
1.42
1.0119
3.07
3.11
I.OIM
4.77
4.86
1.0249
6.41
6.57
1.0055
1.44
1.45
1.0120
3.10
3.14
1.0185
4.79
4.88
1.0250
6.44
6.60
1.0056
1.46
1.47
1.0121
3.12
3.16
1.0186
4.82
4.91
1.0251
6.47
6.63
1.0057
1.49
1.50
1.0122
3.15
3.19
1.0187
4.86
4.94
1. 0252
6.50
6.66
1.0058
1.51
1.52
1. 0123
3.17
3.21
1.0188
4.88
4.97
1.0253
6.52
6.68
1.0059
1.54
1.65
1.0124
3.20
3.24
1.0189
4.90
4.99
1.0254
6.56
6.72
•
1.0060
1.56
1.57
1.0126
3.23
3.27
1.0190
4.93
5.02
1.0255
6.68
6.75
1.0061
1.59
1.60
1.0126
3.25
3.29
1.0191
4.96
6.06
1.0256
6.61
6.78
1.0062
1.62
1.63
1.0127
3.28
3.32
1.0192
4.98
5.08
1.0257
6.63
6.80 i
1.0063
1.64
1.65
1.0128
3.30
3.34
1.0193
6.01
5.11
1.0258
6.66
6.83 i
1.0064
1.67
1.68
1.0129
3.33
3.37
1.0194
6.04
5.14
1.0259
6.69
6.86 1
TABLES USED IN EXAMmATION.
Table II. — Extract in must — Continued.
7L
Extract.
Specific
Extract.
Specific
Extract.
Specific
Extract.
Specific
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
by
weight.
gravity
at 15°.
Grains
100 cc.
gravity
at 15°.
Grains
100 cc.
gravity
at 15°.
Gram 8
100 cc.
gravity
at 15°.
Grams
100 cc.
1.0260
6.71
6.88
1. 0325
8.27
8.54
1.0390
9.92
10.31
1.0456
11.53
12.05
1.0'201
6.74
6.92
1.0326
8.29
8.56
1.0391
9.95
10.34
1.0456
11.56
12.08
1.0262
6.77
6.95
1.0327
8.32
8.59
1. 0392
9.97
10.36
1. 0457
11.57
12.10
1.0263
6.80
6.98
1.0328
8.34
8.61
1.0393
9.99
10.38
1.0458
11.60
12.13
1.0264
6.82
7.00
1.0329
8.37
8.65
1.0394
10.02
10.41
1.0459
11.62
12.15
1. 0265
6.85
7.03
1.0330
8.40
8.68
1.0395
10.04
10.44
1.0460
11.66
12.19
1.0266
6.88
7.06
1.0331
8.43
8.71
1.0396
10.06
10.46
1.0461
11.67
12.21
1. 0267
6.91
7.09
1.0332
8.45
8.73
1. 0397
10.09
10.49
1.0462
11.70
12.24
1.0268
6.93
7.12
1.0333
8.48
8.76
1.0398
10.11
10.51
1.0463
11.72
12.26
1.0269
6.96
7.15
1.0334
8.51
8.79
1.0399
10.13
10.53
1.0464
11.75
12.30
1.0270
6.99
7.18
1.0335
8.53
8.82
1.0400
10.16
10.57
1.0465
11.77
12.32
1.0271
7.01
7.20
1.0336
8.56
8.85
1.0401
10.18
10.59
1.0466
11.79
12.34
1.0272
7.04
7.23
1.0337
8.59
8.88
1.0402
10.20
10.61
1.0467
11.82
12.37
1. 0273
7.07
7.26
1.0338
8.61
8.90
1.0403
10.23
10.64
1.0468
11.84
12.39
1.0274
7.10
7.29
1.0339
8.64
8.93
1.0404
10.25
10.66
1.0469
11.87
12.43
1.0275
7.12
7.32
1.0340
8.67
8.96
1.0405
10.27
10.69
1.0470
11.89
12.45
1.0276
7.15
7.35
1.0341
8.70
9.00
1.0406
10.30
10.72
1.0471
11.92
12.48
1.0277
7.18
7.38
1.0342
8.72
9.02
1.0407
10.32
10.74
1.0472
11.94
12. .50
1.0278
7.21
7.41
1.0343
8.75
9.05
1.0408
10.3,5
10.77
1.0473
11.97
12.64
1.0279
7.23
7.43
1.0344
8.78
9.08
1.0409
10.37
10.79
1.0474
11.99
12.66
1.0280
7.26
7.46
1.0345
8.80
9.10
1.0410
10.40
10.83
1.0475
12.01
12.58
1.0281
7.28
7.48
1.0346
8.83
9.14
1.0411
10.42
10.85
1.0476
12.04
12.61
1.0282
7.30
7.51
1.0347
8.86
9.17
1.0412
10.45
10.88
1.0477
12.06
12.64
1.0283
7.33
7.54
1.0348
8.88
9.19
1.0413
10.47
10.90
1.0478
12.09
12.67
1.0284
7.35
7.56
1.0349
8.91
9.22
1.0414
10.50
10.93
1.0479
12.11
12.69
1.0285
7.37
7.58
1.0350
8.94
9.25
1.0415
10.52
10.96
1.0480
12.14
12.72
1.0286
7.39
7.60
1.0351
8.97
9.28
1.0416
10.55
10.99
1.0481
12.16
12.74
1.0287
7.42
7.63
1.0352
8.99
9.31
1.0417
10.57
11.01
1.0482
12.19
12.78
1.0288
7.44
7.65
1.0353
9.02
9.34
1.0418
10.60
11.04
1.0483
12.21
12.80
1.0289
7.46
7.68
1.0354
9.05
9.37
1.0419
10.62
11.06
1.0484
12.23
12.82
1.0290
7.48
7.70
1.0355
9.07
9.39
1.0420
10.65
11.10
1.0486
12.26
12.85
1.0291
7.51
7.73
1.0356
9.10
9.42
1.0421
10.67
11.12
1.0486
12.28
12.88
1.0292
7.53
7,75
1.0357
9.13
9.46
1.0422
10.70
11. 15
1.0487
12. 31
12. 91
1.0293
7.55
7.77
1.0358
9.15
9.48
1.0423
10.72
11.17
1.0488
12.33
12. 93
1.0294
7.57
7.79
1.0359
9.18
9.51
1.0424
10.75
11.21
1.0-189
12.36
12.96
1.0295
7.00
7.82
1.0360
9.21
9.54
1.0425
10.77
11.23
1.0490
12.38
12.99
1.0296
7.62
7.85
1.0361
9.24
9.57
1.0426
10.80
11.26
1.0491
12.41
13.02
1.0297
7.64
7.87
1.0362
9.26
9.60
1.0427
10.82
11.28
1.0492
12.43
13.04
1.0298
7.66
7.89
1.0363
9.29
9.63
1.0428
10.85
11.31
1.0493
12.45
13.06
1.0299
7.69
7.92
1.0364
9.31
9.65
1.0429
10.88
11.35
1.0494
12.48
13.10
1.0300
7.71
7.94
1.0365
9.34
9.68
1.0430
10.90
11.37
1.0495
12.50
13.12
1.0301
7.73
7.96
1.0366
9.36
9.70
1.0431
10.93
11.40
1.0496
12.63
13.15
1.0302
7.75
7.98
1.0367
9.38
9.72
1.0432
10.95
11.42
1.0497
12.65
13.17
1.0303
7.77
8.01
1.0368
9.41
9.76
1.0433
10.98
11.46
1.0498
12.58
13.21
1.0304
7.80
8.04
1.0369
9.43
9.78
1.0434
11.00
11.48
1.0499
12.60
13.23
1.0305
7.82
8.06
1.0370
9.46
9.80
1.0435
11.03
11.51
1.0600
12.63
13.26
1.0306
7.84
8.08
1.0371
9.48
9.83
1.0436
11.05
11.53
1.0501
12.65
13.28
1.0307
7.86
8.10
1.0372
9.50
9.85
1.0437
11.08
11.56
1.0602
12.67
13.31
1.0308
7.89
8.13
1.0373
9.52
9.88
1.0438
11.10
11.59
1.0503
12.70
13.34
1.0309
7.91
8.15
1.0374
9.55
9.91
1.0439
11.13
11.62
1.0504
12.72
13.36
1.0310
7.93
8.18
1. 0375
9.57
9.93
1.0440
11.15
11.64
1.0505
12.75
13.39
1.0311
7.95
8.20
1.0376
9.59
9.95
1.0441
11.18
11.67
1.0506
12.77
13.42
1.0312
7.98
8.23
1.0377
9.62
9.98
1.0442
11.20
11.70
1.0507
12.80
13.46
1.0313
8.00
8.25
1.0378
9.64
10.00
1.0443
11.23
11.73
1.0508
12.82
13.47
1.0314
8.02
8.27
1.0379
9.66
10.03
1.0444
11.25
11.75
1.0609
12.85
13.60
1.0315
8.04
8.29
1.0380
9.69
10.06
1.0445
11.28
11.78
1.0510
12.87
13.53
1.0316
8.07
8.33
1.0381
9.71
10.08
1.0446
11.30
11.80
1.0611
12.90
13.56
1.0317
8.09
8.35
1.0382
9.73
10.10
1.0447
11.33
11.84
1.0512
12.92
13.58
1.0318
8.11
8.37
1.0383
9.76
10.13
1.0448
11.35
11.86
1.0613
12. 94
13.60
1.0319
8.13
8.39
1.0384
9.78
10.16
1.0449
11.38
11.89
1.0514
12.97
13.64
1.0320
8.16
8.42
1.0385
9.81
10.19
1.0450
11.40
11.91
1.0516
12.99
13.66
1. 0321
8.18
8.44
1.0386
9.83
10.21
l.(M51
11.43
11.95
1.0516
13.02
13.69
1.0322
8.20
8.46
1.0387
9.85
10.23
1.0452
11.45
11.97
1.0617
13.04
13.71
1.0323
8.22
8.49
1.0388
9.88
10.26
1.0453
11.48
12.00
1.0518
13.07
13.75
1.0324
8.25
8.52
1.0389
9.90
10.29
1.0454
11.50
12.02
1.0619
13.09
13.77
72
COMPOSITION OF AMERICAN WINES.
Table II. — Extract in must — Continued.
Specific
Extract.
Specific
Extract.
Specific
Extract.
Specific
Extract.
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
weight.
gravity
at 15°.
Grams
per
100 cc.
gravity
at 15°.
Grams
per
100 cc.
gravity
at 15°.
Grams
100 cc.
gravity
at 15°.
Grams
100 cc.
1.0520
13.12
13.80
1.0585
14.75
15.61
1.0650
16.25
17.31
1. 0715
17.81
19.08
1.0521
13.14
13.82
1.0586
14.78
15.65
1.0651
16.27
17.33
1.0716
17.84
19.12
1.0522
13.16
13.85
1.0587
14.81
15.68
1.0652
16.30
17.36
1. 0717
17.86
19.14
1.0523
13.19
13.88
1.0588
14.83
15.70
1.0653
16.32
17.39
1.0718
17.88
19.16
1.0524
13.21
13.90
1.0589
14.86
15.74
1.0654
16.35
17.42
1.0719
17.90
19.19
1.0525
13.24
13.94
1.0590
14.89
15.77
1.0655
16.37
17.44
1.0720
17.93
19.22
1.0526
13.26
13.96
1.0591
14.91
15.79
1.0656
16.40
17.48
1.0721
17.95
19.24
1.0527
13.29
13.99
1.0592
14.94
15.82
1.0657
16.42
17.50
1.0722
17.97
19.27
1.0528
13.31
14.01
1.0593
14.96
15.85
1.0658
16.45
17.53
1.0723
17.99
19.29
1.0529
13.34
14.05
1.0594
14.99
15.88
1.0659
16.47
17.56
1.0724
18.02
19.32
1.0530
13.36
14.07
1.0595
15.02
15.91
1.0660
16.50
17.59
1.0725
18.04
19.35
1.0531
13.38
14.09
1.0596
15.04
15.94
1.0661
16. 52
17.61
1. 0726
18.06
19.37
1.0532
13.41
14. 12
1.0597
15.07
15.97
1.0662
16.54
17.63
1.0727
18.08
19.39
1.0533
13.43
14.15
1.0598
15.09
15.99
1.0663
16.57
17.67
1.0728
18.11
19.43
1.0534
13.46
14.18
1.0599
15.11
16.02
1.0664
16.59
17.69
1.0729
18.13
19.45
1.0535
13.48
14.20
1.0600
15.14
16.05
1.0665
16.62
17.73
1. 0730
18.15
19.47
1.0536
13.51
14.23
1.0601
15.16
16.07
1.0666
16.64
17.75
1.0731
18.17
19.50
1.0537
13.53
14.26
1.0602
15.18
16.09
1.0667
16.67
17.78
1. 0732
18.20
19. 53
1.0538
13.56
14.29
1.0603
15.20
16. 12
1.0668
16.69
17.80
1.0733
18.22
19.55
1.0539
13.58
14.31
1.0604
15.23
16.15
1.0669
16.72
17.84
1. 0734
18.24
19.58
1.0540
13.61
14.34
1.0605
15.25
16.17
1.0670
16.74
17.86
1. 0735
18.26
19.60
1.0541
13.63
14.37
1.0606
15.27
16.20
1.0671
16.76
17.88
1.0736
18.29
19.64
1.0542
13.66
14.40
1.0607
15.29
16.22
1.0672
16.79
17.92
1.0737
18.31
19.66
1.0543
13.68
14.42
1.0608
15.31
16.24
1.0673
16.81
17.94
1.0738
18.33
19.68
1.0544
13.71
14.46
1.0609
15.34
16.27
1.0674
16.84
17.98
1. 0739
18.35
19.71
1.0545
13.73
14.48
1.0610
15.36
16.30
1.0675
16.86
18.00
1.0740
18.38
19.74
1.0M6
13.76
14.51
1.0611
15.38
16. 32
1.0676
16.89
18.03
1. 0741
18.40
19.76
1.0547
13.78
14.53
1.0612
15.40
16.34
1.0677
16.91
18.05
1.0742
18.42
19.79
1.0548
13.81
14.57
1.0613
15.43
16.38
1.0678
16.94
18.09
1.0743
18.44
19.81
1.0549
13.83
14.59
1.0614
15.45
16.40
1.0679
16.96
18.11
1.0744
18.47
19.84
1.0550
13.86
14.62
1.0615
15.47
16.42
1.0680
16.99
18.15
1.0745
18.49
19.87
1.0551
13.88
14.64
1.0616
15.49
16.44
1.0681
17.01
18.17
1. 0746
18.51
19.89
1.0552
13.91
14.68
1.0617
15.52
16.48
1.0682
17.03
18.19
1.0747
18. 53
19.91
1.0553
13.93
14.70
1.0618
15.54
16.50
1.0683
17.06
18.23
1.0748
18.55
19.94
1.0554
13.96
14.73
1.0619
15.56
16.52
1.0684
17.08
18.25
1. 0749
18.57
19.96
1.0555
13.98
14.76
1.0620
15.58
16.55
1.0685
17.11
18.28
1.0750
18.59
19.98
1.0556
14.01
14.79
1.0621
15.60
16.57
1.0686
17.13
18.31
1.0751
18.62
20.02
1.0557
14.03
14.81
1.0622
15.63
16.60
1.0687
17.16
18.34
1.0752
18.64
20.04
1.0558
14.06
14.84
1.0623
15.65
16.62
1.0688
17.18
18.36
1.0753
18.66
20.07
1.0559
14.08
14.87
1.0624
15.67
16.64
1.0689
17.21
18.40
1.0754
18.68
20.09
1.0560
14.11
14.90
1.0625
15.69
16.66
1.0690
17.23
18.42
1.0755
18.70
20.11
1. 0561
14.13
14.92
1.0626
15. 72
16.70
1.0691
17.25
18.44
1.0756
18.72
20.14
1. 0562
14.16
14.96
1.0627
15.74
16.73
1.0692
17.28
18.48
1. 0757
18.74
20.16
1.0563
14.18
14.98
1.0628
15.76
16.75
1.0693
17.80
18.50
1. 0758
18.76
20.18
1.0564
14.21
15. 01
1.0629
15.78
16.77
1.0694
17.33
18.53
1.0759
18.78
20.21
1.0565
14.23
15.03
1.0630
15.80
16.80
1.0695
17.35
18.56
1.0760
18.81
20.24
1.0566
14.26
15.07
1.0631
15.83
16.83
1. 0696
17.38
18.59
1.0761
18.83
20.26
1.0567
14.28
15.09
1.0632
15. 85
16.85
1. 0697
17.40
18.61
1.0762
18.85
20.29
1.0568
14.31
15.12
1.0633
15.87
16.87
1.0698
17.43
18. 65
1.0763
18.87
20.31
1.0569
14.33
15.15
1.0634
15.89
16.90
1.0699
17.45
18.67
1.0764
18.89
20.33
1. 0570
14.36
15.18
1.0635
15.92
16.93
1.0700
17.48
18.70
1.0765
18.91
20.36
1.0571
14.38
15.20
1.0636
15.94
16.95
1. 0701
17.50
18.73
1.0766
18.93
20.38
1. 0572
14.41
15.23
1.0637
15.96
16.98
1.0702
17.52
18.75
1. 0767
18.95
20.40
1.0573
14.44
15.27
1.0638
15.98
17.00
1.0703
17.54
18.77
1.0768
18.97
20.43
1.0574
14.46
15.29
1.0639
16.01
17.03
1.0704
17.57
18.81
1.0769
19.00
20.46
1.0575
14.49
15.32
1.0640
16.03
17.06
1. 0705
17.59
18.83
1. 0770
19.02
20.48
1.0576
14. 52
15.36
1.0641
16.05
17.08.
1.0706
17.61
18.85
1.0771
19.04
20. 51
1.0577
14.54
15.38
1.0642
16.07
17.10
1.0707
17.63
18.88
1.0772
19.06
20.53
1.0578
14.57
15.41
1.0643
16.09
17.12
1.0708
17.66
18.91
1.0773
19.08
20.55
1.0579
14.59
15.43
1.0644
16.12
17.16
1. 0709
17.68
18.93
1.0774
19.10
20.58
1.0580
14. 62
15.47
1.0645
16.14
17.18
1.0710
17.70
18.96
1.0775
19.12
20.60
1.0581
14.65
15.50
1.0646
16.16
17.20
1. 0711
17. 72
18.98
1.0776
19.14
20.63
1.0582
14.67
15.52
1.0647
16.18
17.23
1.0712
17.75
19.01
1.0777
19.17
20.66
1.0583
14.70
15.56
1.0648
16.21
17.26
1. 0713
17,77
19.04
1.0778
19.19
20.68
1.0584
14. 73
15.59
1.0649
16.23
17.28
1.0714
17.79
19.06
1.0779
19.21
20.71
TABLES USED IN EXAMINATION.
Table II. — Extract in must — Continued.
73
Specific
Extract.
Specific
Extract.
Specific
Extract.
Specific
Extract.
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
by
weight.
gravity
at 15°.
Grams
100 cc.
gravity
at 15°.
Grams
per
100 cc.
gravity
at 15°.
Grams
100 cc.
gravity
at 15°.
Grams
100 cc.
1.0780
19.23
20.73
1.0845
20.70
22.45
1.0910
22.19
24.21
1.0975
23.69
25.89
1.0781
19.25
20.75
1.0846
20.73
22.48
1.0911
22.21
24.24
1.0976
23.61
25.92
1. 0782
19.27
20.78
1.0847
20.75
22.50
1.0912
22.23
24.26
1.0977
23.63
25.94
1. 0783
19.29
20.80
1.0848
20.77
22.63
1.0913
22.26
24.29
1.0978
23. 65
26. 97
1.0784
19.31
20.82
1. 0849
20.79
22.55
1.0914
22.28
24.31
1. 0979
23.67
26.99
1. 0785
19.33
20.85
1.0850
20.81
22.58
1. 0915
22.30
24.34
1.0980
23.69
26.01
1.0786
19.36
20.88
1.0851
20.83
22.61
1.0916
22.32
24.37
1.0981
23. 71
26.04
1.0787
19.38
20.90
1. 0852
20.86
22.64
1.0917
22.34
24.39
1.0982
23. 73
26.06
1.0788
19.40
20. 93
1.0853
20.88
22.66
1.0918
22.37
24.42
1.0983
23.76
26.09
1.0789
19.42
20.95
1.0854
20.90
22.68
1.0919
22.39
24.44
1.0984
23.78
26.11
1. 0790
19.44
20.98
1.0855
20.93
22.72
1.0920
22.41
24.47
1.0985
23.80
26.14
1.0791
19.46
21.00
1.0856
20.95
22.75
1. 0921
22.43
24.49
1.0986
23. 82
26.17
1.0792
19.49
21.03
1.0857
20.98
22.78
1.0922
22.45
24.51
1.0987
23. 84
26.19
1.0793
19.51
21.06
1.0858
21.01
22.81
1.0923
22.48
24.54
1. 0988
23.86
26.22
1.0794
19.53
21.08
1. 0859
21.04
22.84
1.0924
22. 50
24. 56
1.0989
23.88
26.24
1.0795
19. 56
21.11
1.0860
21.06
22.87
1.0925
22.52
24.60
1.0990
23.90
26.27
1.0796
19.58
21.14
1.0861
21.09
22.90
1.0926
22.54
24.62
1.0991
23.92
26.30
1.0797
19.60
21.16
1. 0862
21.11
22.93
1.0927
22. 56
24.64
1. 0992
23.94
26.32
1.0798
19.63
21.20
1.0863
21.13
22.96
1.0928
22.59
24.67
1.0993
23.97
26.35
1.0799
19.65
21.22
1.0864
21.16
22.99
1.0929
22.61
24.70
1.0994
23.99
26.37
1.0800
19.67
21.24
1.0865
21.19
23.02
1. 0930
22.63
24.73
1. 0995
24. 01
26.40
1. 0801
19.70
21.28
1.0866
21.22
23.06
1.0931
22. 65
24.76
1.0996
24. 03
26.42
1. 0802
19.72
21.30
1.0867
21.25
23.09
1.0932
22.67
24.78
1. 0997
24. 05
26.44
1. 0803
19.74
21. .S3
1.0868
21.28
23. 12
1.0933
22. 69
24.81
1.0998
24.07
26.47
1.0804
19.77
21.36
1.0869
21.30
23. 15
1.0934
22.71
24.83
1.0999
24. 09
26.49
1.0805
19.79
21.38
1.0870
21.33
23.18
1.0935
22.73
24.86
1.1000
24.11
26.52
1.0806
19.81
21.41
1.0871
21.35
23.21
1.0936
22.75
24.89
1.1001
24.13
26.55
1.0807
19.84
21.43
1.0872
21.37
23. 23
1.0937
22.77
24.91
1.1002
24.15
26.57
1.0808
19.86
21.46
1.0873
21.39
23.26
1.0938
22.80
24.98
1.1003
24.17
26.60
1.0809
19.88
21.49
1.0874
21.41
23.28
1.0939
22.82
24.96
1.1004
24. 19
26.62
1.0810
19.91
21.52
1.0875
21.43
23.31
1. 0940
22.84
24.99
1.1006
24.21
26.65
1.0811
19.93
21.55
1.0876
21.45
23.33
1.0941
22.86
25.01
1.100(i
24.23
26.68
1. 0812
19.96
21.58
1.0877
21.47
23. 36
1.0942
22.88
25.03
1.1007
24. 25
26.70
1.0813
19.98
21.60
1. 0878
21.49
23. 38
1.0943
22.90
25.06
1.1008
24.28
26. 73
1. 0814
20.00
21.63
1.0879
21.51
23.40
1.0944
22.92
2.5.08
1.1009
24. 30
26.75
1.0815
20.03
21.66
1.0880
21.54
23.43
1.0945
22.94
25.11
1.1010
24. 32
26.78
1.0816
20. 05
21.69
1.0881
21.56
23.45
1. 0946
22.96
25.14
1.1011
24.34
26.81
1.0817
20.07
21.71
1.0882
21.58
23.48
1.0947
22. 98
25.16
1. 1012
24.36
26.83
1.0818
20.10
21.74
1.0883
21.60
23.50
1.0948
23.00
25.18
1.1013
24. 39
26.86
1.0819
20.12
21.77
1.0884
21.62
23.52
1.0949
23. 03
25.21
1. 1014
24.41
26.88
1.0820
20.14
21.79
1.0885
21.64
23.55
1.0950
23.05
25.24
1.1015
24.43
26.91
1.0821
20. 17
21. 83
1.0886
21.66
23.58
1.0951
23.07
25.26
1. 1016
24.45
26.93
1.0822
20. 19
21.85
1.0887
21.68
23.60
1.0952
23. 10
25.29
1. 1017
24.47
26.95
1.0823
20.21
21.87
1.0888
21.71
23. 63
1.0953
23. 12
25.31
1.1018
24.49
26.98
1.0824
20.24
21.91
1.0889
21.73
23. 66
1.0954
23. 14
25.34
1. 1019
24. 51
27.00
1.0825
20.26
21.93
1.0890
21.75
23.69
1.0965
23.16
25.37
1.1020
24.53
27.03
1.0826
20.28
21.96
1.0891
21.77
23. 72
1.0956
23.18
25.39
1.1021
24.55
27.06
1.0827
20.31
21.99
1.0892
21.79
23.74
1.0957
23.20
25.42
1.1022
24. 57
27.08
1. 0828
20.33
22.01
1.0893
21.82
23.77
1.0958
23. 23
25.45
1.1023
24.60
27. 11
1.0829
20. 35
22. 04
1.0894
21.84
23.79
1.0959
23.25
25.47
1.1024
24. 62
27.14
1.0830
20.37
22.06
1. 0895
21.86
23. 82
1.0960
23.27
26.50
1.1025
24.64
27. 17
1.0831
20.39
22. 08
1.0896
21.89
23.85
1.0961
23.29
25.53
1. 1026
24. 66
27.19
1.0832
20.41
22. 11
1. 0897
21.91
23. 87
1.0962
23. 31
25.55
1.1027
24. 68
27.21
1.0833
20.43
22.13
1.0898
21.93
23. 90
1.0963
23. 33
26.68
1.1028
24. 70
27.24
1.0834
20.46
22.16
1.0899
21.96
23. 93
1.0964
23.35
25. 60
1.1029
24. 72
27.26
1.0835
20.48
22.19
1.0900
21.98
23.96
1.0965
23.37
25.63
1.1030
24. 74
27.29
1.0836
20. 50
22.21
1.0901
22.00
23.98
1.0966
23.39
25.66
1. 1031
24.76
27.32
1.0837
20. 52
22.24
1.0902
22. 02
24.01
1.0967
23.41
25.68
1. 1032
24. 78
27.34
1.0838
20.54
22.26
1.0903
22. 04
24.03
1.0968
23. 44
25.71
1.1033
24.81
27.37
1. 0839
20.56
22.29
1.0904
22. 06
24. 05
1.0969
23.46
25.73
1. 1034
24.83
27. 39
1.0840
20.59
22.32
1.0905
22.08
24.08
1.0970
23.48
26.76
1. 1036
24.85
27.42
1.0841
20.62
22.35
1.0906
22.10
24. 11
1.0971
23.50
25.79
1.1036
24.87
27.46
1.0842
20.64
22.38
1.0907
22. 12
24.13
1.0972
23. 52
25. 81
1.1037
24.89
27.47
1.0843
20.66
22.40
1.0908
22.15
24.16
1.0973
23. 55
25.84
1.1038
24. 92
27.60
1.0844
20. 68
22.42
1.0909
22.17
24.18
1.0974
23.57
2,5. 86
1.1039
24.94
27.63
74
COMPOSITION OF AMERICAN WINES.
Table II. — Extract in must — Continued.
Specific
Extract.
Specific
Extract.
Specific
Extract.
Specific
Extract.
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
by
weight.
Per
cent
by
weight.
gravity
at 15°.
Grams
per
gravity
at 15°.
Grams
per
gravity
at 15°.
Grams
per
gravity
at 15°.
Grams
per
100 cc.
100 cc.
100 cc.
100 cc.
1.1040
24.%
27.56
1. 1095
26.16
29.03
1.1150
27.29
30.43
1.1205
28.38
31.81
1.1041
24. 98
27.58
1.10%
26. 18
29.06
1.1151
27.31
30.45
1.1206
28.40
31.83
1. 1042
25.00
27.60
1.1097
26.20
29. 08
1.1152
27. 33
30.47
1. 1207
28.42
31.86
1.1043
25. 03
27.63
1.1098
26.23
29. 11
1.1153
27.35
30.50
1.1208
28.44
31.88
1.1044
25.05
27.66
1.1099
26. 25
29.13
1.1154
27.37
30.52
1.1209
28.46
31.%
1.1045
25.07
27.69
1.1100
26.27
29.16
1.1155
27.38
30.55
1. 1210
28.48
31.93
1.1046
25.09
27. 72
1. 1101
26.29
29. 19
1.1156
27.40
30.57
1.1211
28.50
31.95
1.1047
25.11
27.74
1. 1102
26.31
29.21
1.1157
27.42
30.59
1. 1212
28.52
31.98
1.1048
25.14
27.77
1. 1103
26.33
29.24
1.1158
27.44
30.62
1. 1213
28.54
32.00
1.1049
25. 16
27.79
1.1104
26. 35
29. 26
1.1159
27.46
30.64
1.1214
28. 56
32.03
1. 1050
25.18
27.82
1.1105
26.37
29.29
1.1160
27.48
30.67
1. 1215
28.58
32.05
1.1051
25. 20
27.85
1.1106
26.39
29. 32
1.1161
27.50
30.69
1. 1216
28.60
32. 08
1.1052
25.22
27.87
1.1107
26.41
29.34
1.1162
27.52
30.72
1. 1217
28. 62
32. 11
1.1053
25. 24
27.90
1. 1108
26.44
29.37
1.1163
27.54
30.75
1.1218
28.64
32.13
1.1054
25.27
27.93
1.1109
26.46
29.39
1.1164
27.56
30.77
1. 1219
28.66
32.15
1.1055
25.29
27.96
1.1110
26.48
29.42
1.1165
27.58
30.80
1.1220
28.68
32. 18
1. 10J36
25. 31
27.98
1.1111
26.50
29.44
1.1166
27.60
30.82
1. 1221
28.70
32.20
1.1057
25.33
28.00
1.1112
26.52
29.46
1. 1167
27.62
30.85
1. 1222
28. 72
32.23
1.1058
25.35
28.03
1.1113
26. 54
29.49
1.1168
27.64
30.87
1. 1223
28.74
32.25
1. 1059
25.38
28.06
1.1114
26.56
29. 51
1.1169
27.66
30.89
1. 1224
28. 76
32.27
1.1060
25.40
28.09
1,1115
26.58
29.54
1.1170
27.68
30.92
1.1225
28. 78
32.30
1.1061
25. 42
28.12
1.1116
26.60
29.57
1. 1171
27.70
30.94
1. 1226
28.80
32. 32
1. 1062
25.44
28.14
1.1117
26.62
29.59
1. 1172
27.72
30.97
1. 1227
28.82
32.35
1.1063
25.46
28.17
1.1118
26.64
29.61
1.1173
27.74
31.00
1. 1228
28.84
32.37
1.1064
25.48
28.19
1.1119
26.66
29.64
1. 1174
27.76
31.02
1.1229
28.86
32.40
1.1065
25.60
28.22
1. 1120
26.68
29.67
1. 1175
27.78
31.05
1. 1230
28.88
32.43
1.1066
25.52
28.25
1. 1121
26.70
29.69
1.1176
27.80
31.07
1.1231
28.%
32.45
1.1067
25. 54
28.27
1.1122
26. 72
29.71
1.1177
27.82
31.09
1.1232
28.92
32.48
1.1068
25.57
28.30
1. 1123
26. 75
29.74
1.1178
27.84
31.12
1.1233
28.94
32.50
1.1069
25.59
28.32
1. 1124
26.77
29.77
1. 1179
27.86
31.15
1. 1234
28.96
32.53
1. 1070
25.61
28.35
1.1125
26. 79
29.80
1.1180
27.88
31.18
1. 1235
28.98
32.56
1. 1071
25.63
28. 38
1.1126
26.81
29.83
1. 1181
27.90
31.20
1. 1236
29.00
32.58
1.1072
25.65
28.40
1. 1127
26.83
29.85
1.1182
27.92
31.23
1. 1237
29.02
32.60
1. 1073
25.67
28.43
1. 1128
26. a5
29.88
1.1183
27.94
31.25
1.1238
29.04
32. 63
1.1074
25. 69
28.45
1.1129
26. 87
29.90
1.1184
27.%
31.27
1. 1239
29.06
32.65
1. 1075
25. 71
28. 48
1.1130
26.89
29.93
1. 1185
27.98
31.30
1. 1240
29.08
32.68
1. 1076
25.73
28.51
1.1131
26.91
29.95
1. 1186
28.00
31.32
1. 1241
29.10
32. 71
1. 1077
25.75
28.53
1. 1132
26.93
29.97
1.1187
28.02
31.35
1.1242
29.12
32.73
1. 1078
25. 78
28.56
1.1133
26.95
30.00
1.1188
28.04
31.37
1. 1243
29. 14
32. 76
1. 1079
25.80
28. 58
1. 1134
26. 97
30.02
1. 1189
28.07
31.40
1. 1244
29.16
32.78
1.1080
25.82
28.61
1.1135
26.99
30.06
1.1190
28.09
31.43
1.1245
29.18
32.81
1. 1081
25.84
28.64
1.1136
27.01
30.08
1.1191
28.11
31.45
1. 1246
29.20
32.83
1. 1082
25.86
28.66
1.1137
27.03
30.10
1. 1192
28.13
31.48
1. 1247
29.22
32. 86
1.1083
25.89
28. 69
1.1138
27.05
30.13
1. 1193
28.15
31.51
1. 1248
29. 24
32. 89
1.1084
25. 91
28.72
1.1139
27.07
30.15
1.1194
28. 17
31.53
1.1249
29.26
32.91
1.1085
25.93
28.75
1. 1140
27.09
30.18
1.1195
28.19
31.56
1.1250
29.28
32.94
1.1086
25.96
28.78
1.1141
27.11
30.20
1.1196
28.21
31.59
1.1251
29.30
32.96
1.1087
25.98
28.80
1.1142
27.13
30.22
1.1197
28.23
31.61
1.1252
29. 32
32. 99
1.1088
26. 01
28.83
1.1143
27.15
30.25
1.1198
28.25
31.63
1. 1253
29.34
33.02
1.1089
26.03
28.86
1.1144
27.17
30.27
1.1199
28.27
31.65
1.1254
29.36
33.04
1.1090
26. 05
28.89
1.1145
27.19
30.31
1.1200
28.28
31.68
1.1255
29.38
33.07
1. 1091
26.07
28.92
1.1146
27.21
30.33
1.1201
28.30
31.70
1.1256
29.40
33.09
1.1092
26.09
28.94
1.1147
27.23
30.35
1.1202
28.32
31.73
1.1257
29.42
33.12
1.1093
26. 12
28. 97
1.1148
27.25
30.37
1.1203
28. 34
31.75
1.1258
29.45
33.14
1.1094
26.14
29.00
1.1149
27.27
30.40
1.1204
28.36
31.78
1.1259
29.47
33.17
TABLES USED IN EXAMINATION.
75
Table III. — Temperature corrections for the specific gravity of alcohol.
Temperature.
Water.
5 per
10 per
cent (sp.
cent (sp.
gr. 0.993).
gr. 0.987).
0.0006
0.0011
.0005
.0008
.0004
.0006
.0003
.0004
.0001
.0002
.0000
.0000
.0002
.0002
.0003
.0004
.0005
.0007
.0007
.0010
.0009
.0013
.0011
.0015
.0013
.0018
.0016
.0021
.0018
.0024
.0021
.0027
.0024
.0030
.0027
.0033
.0030
.0037
.0033
.0040
.0037
.0044
15 per
cent (sp.
gr. 0.981),
20 per
cent (sp.
gr. 0.976) .
25 per
cent (sp.
gr. 0.971),
10°.
11°.
12°.
13°.
14°.
15°.
16°.
17°.
18°.
19°.
20°.
21°.
22°.
23°.
24°.
25°.
26°.
27°.
28°.
29°.
0.0006
.0005
.0004
.0003
.0001
.0000
.0002
.0003
.0005
.0007
.0009
.0011
.0013
.0016
.0018
.0021
.0023
.0026
.0028
.0031
0.0012
.0009
.0007
.0004
.0002
.0000
.0003
.0006
.0010
.0013
.0017
. 0020
.0023
.0027
.0030
.0034
.0038
. 0042
.0047
.0051
.0056
0.0015
.0011
.0008
.0005
.0002
.0000
.0004
.0009
.0013
.0018
. 0022
. 0026
.0031
.0035
.0039
.0044
.0049
.0054
.0059
.0064
.0070
0.0019
.0015
.0011
.0007
.0003
.0000
.0005
.0010
.0015
.0020
. 0026
.0031
.0036
.0042
.0047
.0053
.0059
.0065
.0072
.0078
.0085
Table IV. — AUiJm's table for the determination of dextrose.^
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
grams
grams
grams
grams
grams
grams
grams
grams
grams
grams
of cop-
of dex-
of cop-
of dex-
of cop-
of dex-
of cop-
of dex-
of cop-
of dex-
per.
trose.
per.
trose.
per.
trose.
per.
trose.
per.
trose.
10
6.1
58
29.8
106
54.0
154
78.6
202
103.7
11
6.6
69
30.3
107
64.5
155
79.1
203
104.2
12
7.1
60
30.8
108
66.0
166
79.6
204
104.7
13
7.6
61
31.3
109
65.6
157
80.1
205
105.3
14
8.1
62
31.8
110
56.0
158
80.7
206
105.8
15
8.6
63
32.3
111
56.6
159
81.2
207
106.3
16
9.0
64
32.8
112
57.0
160
81.7
208
106.8
17
9.5
65
33.3
113
57.5
161
82.2
209
107.4
18
10.0
66
33.8
114
58.0
162
82.7
210
107.9
19
10.5
67
34.3
116
58.6
163
83.3
211
108. 4
20
11.0
68
34.8
116
59.1
164
83.8
212
109. 0
21
11.5
69
35.3
117
59.6
165
84.3
213
109. 5
22
12.0
70
35.8
118
60.1
166
84.8
214
110.0
23
12.5
71
36.3
119
60.6
167
85.3
215
110.6
24
13.0
72
36.8
120
61.1
168
85.9
216
111.1
25
13.5
73
37.3
121
61.6
169
86.4
217
111.6
26
14.0
74
37.8
122
62.1
170
86.9
218
112.1
27
14.5
75
38.3
123
62.6
171
87.4
219
112.7
28
15.0
76
38.8
124
63.1
172
87.9
220
113.2
29
15.5
77
39^3
125
63.7
173
88.5
221
113.7
30
16.0
78
39.8
126
64.2
174
89.0
222
114.3
31
16.5
79
40.3
127
64.7
176
89.5
223
114.8
32
17.0
80
40.8
128
66.2
176
90.0
224
115.3
33
17.5
81
41.3
129
66.7
177
90.5
225
115. 9
34
18.0
82
41.8
130
66.2
178
91.1
226
116.4
35
18.5
83
42.3
131
66.7
179
91.6
227
116.9
36
18.9
84
42.8
132
67.2
180
92.1
228
117.4
37
19.4
85
43.4
133
67.7
181
92.6
229
118.0
38
19.9
86
43.9
134
68.2
182
93.1
230
118.5
39
20.4
87
44.4
135
68.8
183
93.7
231
119.0
40
20.9
88
44.9
136
69.3
184
94.2
232
119.6
41
21.4
89
45.4
137
69.8
185
94.7
233
110.1
42
21.9
90
45.9
138
70.3
186
95.2
234
120.7
43
22.4
91
46.4
139
70.8
187
95.7
236
121.2
44
22.9
92
46.9
140
71.3
188
96.3
236
121.7
45
23.4
93
47.4
141
71.8
189
%.8
237
122.3
j 46
23.9
94
47.9
142
72.3
190
97.3
238
122.8
47
24.4
95
48.4
143
72.9
191
97.8
239
123.4
48
24.9
96
48.9
144
73.4
192
98.4
240
123.9
49
25.4
97
49.4
146
73.9
193
98.9
241
124.4
50
25. 9
98
49.9
146
74.4
194
99.4
242
125.0
51
26.4
99
50.4
147
74.9
195
100.0
243
126. 6
52
26.9
100
50.9
148
76.6
196
100.5
244
126.0
53
27.4
101
61.4
149
76.0
197
101.0
246
126.6
54
27.9
102
61.9
160
76.6
198
101.6
246
127.1
55
28.4
103
52.4
151
77.0
199
102.0
247
127.6
66
28.8
104
52.9
152
77.5
200
102.6
248
128. 1
57
29.3
105
63.5
153
78.1
201
103.1
249
128.7
1 Taken from Bui. 46, Division of Chemistry, p. 36 et seq.
76 COMPOSITION OF AMEBIC AN WINES.
Table IV. — Allihn^s table for the determination of dextrose — Continued.
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
Milli-
grams
grams
grams
grams
grams
grams
grams
grams
grams
grams
of cop-
of dex-
of cop-
of dex-
of cop-
of dex-
of cop-
of dex-
of cop-
ofdex
per.
trose.
per.
trose.
per.
trose.
per.
trose.
per.
trose.
250
129.2
293
152.7
336
176.6
379
200.8
422
225.7
251
129.7
294
153.2
337
177.0
380
201.4
423
226.3
252
120.3
295
153.8
338
177.6
381
202.0
424
226.9
253
130.8
296
164.3
339
178.1
382
202.6
426.
227. 5
264
131.4
297
154.9
340
178.7
383
203.1
426
228.0
255
131.9
298
165.4
341
179.3
384
203.7
427
228. 6
256
132.4
299
156.0
342
179.8
385
204.3
428
229.2
257
133.0
300
166.6
343
180.4
386
204.8
429
229.8
258
133.5
301
157.1
344
180.9
387
205.4
430
230.4
259
134.1
302
157.6
346
181.5
388
206.0
431
231.0
260
134.6
303
158.2
346
182. 1
389
206.5
432
231.6
261
135.1
304
158.7
347
182. 6
390
207.1
433
232.2
262
136.7
306
159.3
348
183.2
391
207.7
434
232.8
263
136.2
306
169.8
349
183.7
392
208.3
436
233.4
264
136.8
307
160.4
350
184.3
393
208.8
436
233.9
265
137.3
308
160.9
351
184.9
394
209.4
437
234.5
266
137.8
309
161.5
352
185.4
395
210.0
438
236.1
267
138.4
310
162.0
353
186.0
396
210.6
439
236.7
268
138.9
311
162.6
354
186.6
397
211.2
440
236.3
269
139.5
312
163.1
355
187.2
398
211.7
441
236.9
270
130.0
313
163.7
356
187.7
399
212.3
442
237. 5
271
140. B
314
164.2
357
188.3
400
212.9
443
238.1
272
141.1
315
164.8
358
188.9
401
213.5
444
238.7
273
141.7
316
166.3
369
189.4
402
214.1
446
239.3
274
142.2
317
165.9
360
190.0
403
214.6
446
239.8
275
142.8
318
166.4
361
190.6
404
215.2
447
240.4
276
143.3
319
167.0
362
191.1
405
215.8
448
241.0
277
143.9
320
167.6
363
191.7
406
216.4
449
241.6
278
144.4
321
168.1
364
192.3
407
217.0
450
242.2
279
145.0
322
168.6
366
192.9
408
217.5
451
242.8
280
146.5
323
169.2
366
193.4
409
218.1
452
243.4
281
146.1
324
169.7
367
194.0
410
218.7
453
244.0
282
146.6
325
170.3
368
194.6
411
219.3
454
244.6
283
147.2
326
170.9
369
195.1
412
219.9
465
245.2
284
147.7
327
171.4
370
195.7
413
220.4
466
245.7
285
148.3
328
172.0
371
196.3
414
221.0
467
246.3
286
148.8
329
172.5
372
196.8
415
221. 6
458
246.9
287
149.4
330
173.1
373
197.4
416
222.2
459
247.5
288
149.9
331
173.7
374
198.0
417
222.8
460
248.1
289
140.5
332
174.2
376
198.6
418
223.3
461
248.7
290
161.0
333
174.8
376
199.1
419
223.9
462
249.3
291
151.6
334
176.3
377
199.7
420
224.5
463
249.9
292
162. 1
335
175.9
378
200.3
421
225.1
m
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