382 NOTICES OF THE MEETINGS [Feb. 24, 
Irrewang, Pineau Noir, Tinta Tartariciacid by welehe 
Bane 2,2 ers. { Tach ounce of wine. 
Irrewang white Me 2,9 grs. 
Fresenius in the Annalen der Chemie, 1847, gives 
Hattenheimer Shs 2,4 gers. vis Ke 
Marcobrunner HE 2,3 grs. 
Steinberger et 2,1 grs. 
Choice Steinberger fs 1,8 grs. 
For determining the amount of acid stated in the following tables, 
a standard solution of caustic soda was prepared, so that each 
division of the graduated tube contained 0,15 grs. of caustic soda ; 
a thousand grain bottle was filled with the fluid to be examined; it 
was then weighed, and the quantity of test alkali necessary for 
neutralisation was determined by Clarke’s test paper. In the tables, 
the acidity, although manifestly due to the presence of several acids, 
is by calculation reduced to the standard of tartaric acid in an ounce 
of fluid. The particular wines and the number of each kind will 
be there stated. 
The following general results were obtained : 
The quantity of alkali required to neuturalise a measure equal 
to 1000 grs. of water was — 
In Port wine - “ 2,10 grs. to 2,55 grs. 
In Sherry 3 ee 1,95 to 2,85 
In Champagne ° my 2,40 to 3,15 
In Claret as = 2,55 to 3,45 
In Madeira ws ve 2,70 to 3,60 
In Rhine wine oh 3,15 to 3,60 
In Burgundy a Se 2,55 to 4,05 
In Moselle ee ue 2,85 to 4,50 
In Geneva ~ ch 0,07 
In Whiskey ai as " 
In Brandy cs ss 0,15 to 0,60 
In Rum f° oe 0,15 to 0,30 
In Pale Ale <5 qs 0,90 to 1,65 
In Stout ae as 1,35 to 2,25 
In Porter se ae 1,80 to 2,10 
In Cider se <s 2,85 to 3,90 
Hence proceeding from the least acid wine to the most atid we 
have Sherry, Port, Champagne, Claret, Madeira, Burgundy, Rhine 
wine, Moselle. The least acid fluids examined were Geneva and 
Whiskey ; then Rum, Brandy, Ale, Porter, Stout ; the wines were all 
more acid than the malt liquids. 
The nature of the acid was not absolutely determined, but a volatile 
acid distils over from wine, which is not acetic acid; and the action 
of polarised light shews that tartaric acid is seldom present; hence 
the fixed acid is most probably racemic and perhaps malic acid. 
