256 ANNUAL OF SCIENTIFIC DISCOVERY. 



The sugar was determined by means of Soleii's saccharoineter, which 

 at least gives the lowest limit to the amount of sugar. 



The sweetness in different 



Sherries varied from 4 grs. to 18 grs. in the ounce. 



Madeira " " 6 " 20 " " " 



Champagne " " 6 "28 " " " 



Port " 16 " 34 " " " 



Malmsey 56 " 66 " " " 



Tokay 74 " " " 



Paxarette " " 94 " " " 



Claret, Burgundy, Rhine, and Moselle contained no sugar. Hence the 

 order in which these wines may be arranged, beginning with the driest, 

 is, Claret, Burgundy, Rhine and Moselle, Sherry, Madeira, Champagne, 

 Port, Malmsey, Tokay, Paxarette. 



In a dietetic view, assuming that the sugar becomes acid, then the mean 

 results as to the acidity of the different fluids examined, beginning with 

 the least acid, is, Whiskey, Rum, Brandy, Claret, Burgundy, Rhine wine, 

 Moselle, Sherry, Madeira, Champagne, Cider, Port, Porter, Malmsey and 

 Madeira, Ale, Tokay. 



The alcoholic strength of different samples of 



Port varied from 20.7 per cent, to 23.2 percent. 



Sherry " " 15.4 " 24.7 " 



Madeira " " 19.0 " 19.7 " 



Claret " " 9.1 " 11.1 " 



Burgundy " " 10.1 " 13.2 " 



Rhine wine " " 9.5 " 13.0 " 



Moselle " " 8.7 " 9.4 



Champagne " " 14.1 " 14.8 " 



Brandy " " 50.4 " 53.8 " 



Rum " " 72.0 77.1 " 



Whiskey " 59.3 " 



Cider " " 5.4 " 7.5 " 



Bitter ale " " 6.6 " 12.3 " 



Porter " 6.5 " 7.0 " 



The Burgundy and Claret have less alcohol than was found by Brande 

 forty years ago in the wines he examined. The Sherry is now stronger, 

 the Port is not so strong, the Rhine wine is of the same strength, and the 

 Brandy is as strong as formerly ; the Rum is nearly half as strong again ; 

 the Porter is stronger. 



In those wines in which the amount of alcohol was the same, the specific 

 gravity was found to vary with the amount of sugar found by the saccha- 

 rometer. 



