216 PROCEEDINGS OF SECTION B. 
AN EXAMINATION OF THE WINES RETAILED IN 
VICTORIA. 
By W. Percy WILKINSON. 
In continuance of the researches on Victorian wines begun in 
18881, a systematic examination of the wines retailed in Vic- 
toria was undertaken last year with a view chiefly to ascertain 
the extent to which the practice of adding preservatives or anti- 
ferments to Victorian wines is now carried; but, at the 
same time, advantage was taken of the opportunity to determine 
the alcoholic strength, total acidity, extract and potassium 
sulphate in the 203 bottled samples collected for the purpose. 
To make the samples as representative as possible, they were 
obtained from forty-four grower-merchants and retailers of all 
classes in Melbourne and various country towns of Victoria, in 
the ordinary way of purchase, and in such a manner that their 
destination was quite unknown to the vendors. At the same 
time, thirty-seven samples representing continental wines ob- 
tainable in Melbourne, and certain Californian wines, were 
secured for purposes of comparison. 
The most important result of the examination is that sixty- 
seven out of 166 Victorian wines contain salicylic acid in 
amounts varying from 1 to 6 grains per reputed quart bottle, 
and that no other preservative was detected. This is in strong 
contrast to the results of the official Austro-Hungarian examina- 
tions for 1898, made at the Klosterneuberg Experiment Station?, 
where, out of 3255 wines, only thirteen were found to contain 
salicylic acid. The Austro-Hungarian percentage of salicylated 
wines is 0.4 per cent., the Victorian 40 per cent. The small- 
ness of the Austro-Hungarian percentage is to be traced largely 
to the strictness with which the laws against adulterations 
of wine are enforced there, as applies also to France, Germany, 
Russia, Switzerland, Spain, Italy, Belgium, United States and 
California. 
The following extracts from European wine laws show what 
legislation has been enacted there to deal with the subject of 
wine adulteration :— 
France.—The present law on the adulteration of wine dates 
from the 12th July, 1891, and prohibits the addition of salicylic 
acid or other preservatives to wine®, as well as any colouring 
matters, compounds of sulphuric, nitric, boric, or analogous acids, 
chloride of sodium if above 1 gramme per litre, sulphate of po- 
tassium if above 2 grammes per litre. The Committee of Advice 
1 Official Record Melbourne Centennial International Exhibition, 1888-9. 
2 Berichte der Klosterneuberg Versuchsstation, Wien. 1899. 
3 Journal officiel du .2 Juillet, 1891. Loi tendant 4 réprimer les fraudes dans la vente 
des vins. Art. 2, 2mesemestre. Bulletin des Lois, 1891. 
