hae sibel en a their contbak of “sugar. ee 4 na T 
es Ss given se Webs aa Beene OY LT Ht) oa ea a 
a Sep 2 Ps ‘ >; * dpe Pe os yee 
ee} 
tt ie era where the e wodatBiols of wine’ is one of the loadiit 
+ dustries, like aed ae parts of eee the ae eee o 
, oe 
a . 
cas 
x ie gi Thee volatile statlats are as follows: W: iter, nt et is 
| oe, _ to 90 per cent. of the weight; alcohol, 5 to 15 per cent.; glye 
_ to 8 per cent.; volatile acids, acetic, oenanthic, ete:, conskr cet 
- fourth to one-third of the total acidity; aldehyde, compound h 
together with the other fragrant, indefinite constituents, which ; 
the wine its flavor and bouquet; ear ‘honie acid gas in small sire 
br young wines. : 
“ The fixed matters are: Glucose or grape sugar in small uantit 
in most wines; bitartrate of potash, tartaric, malic, and phosphor 
_ acid, partly free and partly combined with potash, lime, soda, alumi- — 
“num, magnesium, iron, and manganese, of which salts phosphate a 
, ~ lime is the most abundant, constituting from 20 to 60 per cent. of the - 
weight of the ash, the remainder being chiefiy carbonate of potash 
ve resulting from the calcination of the bitartrate, with a little sulphat 
-and traces oF pe See Ponoars Pectin and a 
x 
COMPOSITION 
OF AMERICAN WINES. 
The earliest Balyaes of American wines on record were made by 
Merrick,* in 1875, comprising six varieties of California wines. 
In October of the same year Mallet and Coopert published analyses: 
_of-twelve samples of Virginia wines 
-» Yhe work of Professor ‘Hilgard on Califor ‘nia wines began in 1880 
and has continued down to the present day, the results being pub- | 
lished in the bulletins of the station.- These publications include ex- 
- tensive series of analyses, which afford a mast valuable index of the — 
- composition of California wines, especially as many of the analyses~ — 
were made on wines manufactured in the laboratory, and hence 
- known to be absolutely pure. A standard of composition could very 
properly be established from them, and a limit for the amount 
each constituent present in pure wines, by which the addition of al- 
'.. cohol, water, sugar, etc., in sophisticated wines could be detected 
eee: 2" Fhe number of different determinations made on each sample is ne- 
sane very large, unfortunately, including only the more im pore con. 4 
ls eo stituents. a, 
zis As this work seems to be very important as establishing thé aver Me 
pittoks age composition of pure wines made in California, I have preparet! Vom 
ean oy 2 from Professor Hilgard’s reports a table showing the maximum 
Ppa. minimum, and mean composition of the pure wines s analyzed, as wel. 
7 EA ——_—__——- 
* Amer. Chemist, 6, 85. +Chem. News, 32,-160, 
