96 JOUJINAL OF THE 



Contributions from the Chemical Laboratory of the University of N, C. 



No. XXXIV. 



ANALYSES OF NORTH CAROLINA WINES. 



F. P. VENABLE AND W. K. PHILLIPS. 



So far as we are aware no analyses of the wines profluced in 

 tliis State have ever been published. As the industry has grown 

 greatly in the past few years and gives promise of still greater 

 growth, it is manifestly of importance that these wines should 

 be analyzed. A comparison is thus possible with the wines of 

 other localities and our knowledm) of the chemistry of wines 

 increased. The wines were, in all, save one case, furnished us 

 direct by the makers. Where we have learned of additions 

 made to the fermented juice of the grape, note has been made 

 of it in the table. 



Of special interest are the analyses of wines made from the 

 native Scuppernong vine and t'le closely related grapes — the 

 Mish, or Meisch, and Bulay. The Scuppernong is very abundant, 

 hardy and prolific in certain sections of the State, and the 

 problem, of fermenting and blending, so as to secure a good wine 

 from it is very important. 



In the accompanying table will be found analyses of nineteen 

 varieties of wine. The analyses were carried out according to 

 the methods recommended by the German Commission of 1884 

 as recorded by Earth. The figures in the last nine columns 

 represent percentages. The percentage of alcohol is given both 

 by weight and by volume. The "extract" is that which is 

 called generally the "body" of the wine and includes all of that 

 portion which will not evaporate at 100°. 



With regard to the volatile or acetic acid, the total acid was 

 first determined then tliat whicli was left after evaporation on 

 the water-bath. The method was carefully tested and found to 

 be correct. The tannin was determined by comparison of the 



