1024 WINE INDUSTRY 



Although all the operations were conducted so as to ensure the best con- 

 ditions for the arsenic to pass into the wine as much as possible (the floating 

 skins were forced under regularly ever}'' morning; the must was stirred up; 

 racking was delayed until the completion of fermentation) ;arsenic is therefore 

 absolutely absent from white wine and only occurs in minute traces in he 

 red wine. The latter tasted very good; the Authors consumed from 5 to 

 6 litres of it without the slightest sign of poisoning or indisposition 

 occurring. 



The lees may be used for extracting the tartar, washing being suf- 

 ficient to remove the arsenates. The grounds cannot be used either as 

 cattle or poultry food. 



Other uses of the j.-Tounds are possible (manure, treatment of mil- 

 dew, etc.) 



The experiments will be continued. 



796 - The Determination of the Iodine Index of Alcoholic Liquids. — marcille r., in 



Bulletin de la Direction Generalc dc V Agriculture, du commerce et de la colonisation, 20th 

 Year, No. 86, pp. 18-28. Tunis, Janiiary, February igi6. 



It is proposed to study the action of light during the determination 

 of the iodine index in essential oils, this action being remarkable when the 

 oil is dissolved in alcohol. This is a matter of practical importance, especially 

 now that, apart from current requirements of the liquor trade, other 

 reasons for these determinations have been created in consequence of the 

 legislation as to the maximum content of essential oil in alcoholic liquors. 



The Author sums up in a few tables the results of the determination of 

 the iodine indices, in the dark room, with reduced light and in full day light, 

 for some essential oils, as well as the influence of the alcohol content and 

 length of contact, that of the temperature, the grade of the essential oil, 

 its quality and age. The following are the final conchisions : 



Among the essential oils studied, these of Aniseed and Illicium anisa- 

 iitm (Chinese Aniseed) alone show an increase in the iodine index through 

 the action of light, and this property may be used to characterise them. 

 Any mixture of essential oils which exhibits in light an iodine index above 

 that obtained in the dark room, will contain oil of aniseed or oil of Illicium 

 anisatum. Oil of peppermint is distinguished from menthol by the fact that 

 the former has a remarkable iodine index, while that of the latter is nil. 

 Thus even the ratio of mixture in flavoured products might be determin- 

 ed. The determination of the iodine index of essential oils requires the 

 following precautions : the use of a uniform volume of alcoholic solution of 

 the same strength in all the tests (100 cc. of solution at 50"), the addi- 

 tion of the chloro-iodo-merciiric solution (30 cc.) in a dark room and keep- 

 ing the bottle in the dark during contact; taking care that all solutions should 

 be of the temperature of the surrounding air. For accurate determina- 

 tions, the tests with a .standard essential oil preparation should always be 

 carried out at the same time. 



