Pilates 
Ney 
“Messin, jim, comel mean composition of the samples earamined, 
i ol ee ort 
| ys \" 71! 
I, ‘Sixteensamples red | Nine samples white | Eleven samplessweet yar 
r _ Wines. wines. | wines. ‘ Fie 
' | : Ty aRtaaE ig Wri, Ree Wa nes ba : =) is 
, Constituents. | «A | |4 E | -& a sete 
& ' ae a tee s | | 2 pe 
ic: Baa ts Gan Wr” Oo cae (ne Pe ee 
i ye = RROD Oi (a Wel = Pet Ue: Be me rg Rh 
| - a | = | A x a = =) a 2 
a - |———— | - — aK 
sy 
9903! 9946} 9918]. 9882 see 1.0511) .9929) 41.0261 HE, 
7.78 | 9.66 [13.85 | 9.01 |10.44 [16.16 10.9 | 14.50. aC 
9.68 (11,95 16.52 |11.17 1294 19.87 [13,60 | 17.85 ea 
Oe 1.89 11.94. )4.75 4 1.160) 1.35- 117,20. 13.88 /):1). 21 
iby Seta cine aa tartaric osotdeee id --|\ 28 883, 611) .750 1 488 | .665)) .683 |. 360 5i 
* Fixed acidsastartaric......... do...|' 724 | 118 | 397 | .595 | 1885 | 49 | .490 | 285 i 
| Volatileacids asacetic......... do. . | R81 084 || 168; 187 O82 131 202)... O25: . 104 
| Bitartrate of potash ........ do...| 1133} 029 | 1068! (255 | 039) 1152 | 182] 039) 067 
’ . Reducing sugars as dextrose..do...) .508 |nome.| .164| .980 | mone.) .250 15.05 | 1.85 8.48 
Be: PV POLIN 5. ee vb ps as ob do...| .893{ .303 |, .490} .835 | .365 .528 | .657 | -.052 |  -. 260) 
BMIORA hta. Glia oe Sieexwelag ate do...) -.453 | .176 | 290) .260'} 21814. 220): 686] .118'} 9° 861) “ 
Bia ; | 1 | Nes 
Be ts “ee 
ou Zs “ie 
a THE ADULTERATION OF WINKS.’ } ravag 
i A Tan ee ean 
‘The adulteration of wine has been practiced from a very early : 
date in those countries where the consumption is large. ‘It hasin- +5 
creased in amount and in the skillfulness of its practitioners untilat . ses 
Bathe present day it requires for its detection all the knowledge and 
4 resources which chemical science can bring to bear upon it,and even . > 
_, then a large part doubtless escapes detection. It must be remem- 
-bered, however, that in Europe the definition of adulteration has 
ca rather a wide scope, including the addition of substances which are © . 
_ simplydiluents. The Paris Laboratory considers as.a fraud *‘the ad- 
dition of any substance for the purpose of gain which changes the com- 
Be con of the natural wine.” In Germany, on accountof the north- — 
‘ern situation of the country, itis permitted tothe wine-growers inbad =~ 
|. years, when the grapes contain a relatively high percentage of acid se 
and alow percentage of sugar, to make use of pure sugar asanad- 
dition to the must, which addition is not considered as an offense = 
against the adulteration laws, so long as the product is sold as ‘* wine” ee 
~~ simply. The amount of water added with the sugar must not be 
' greater than twice'the weight of the for mer, and the product must | ; 
| not be offered for sale as “natural wine.’ oh 
_ . By far the greater part of the adulteration carried on in the Hr | 
_ pean countries consists of this addition’ of water (mouillage) and. 
sugar (sucrage). Such wines result from the methods of manufact- » . ~ 
ure already described—petiotization, gallization, and chaptalization. . 
For the detection of such wines it is necessary to establish maximum == 
and minimum limits for the principal constituents of wines, andthe 
relation in which these constituents stand to one another. To Ses ay ake 
tablish these limits is rather difficult, and requires a large ‘series of if 
_ analyses extending over many years. The constituents most relied | 
‘* on for the establishment of the character of.a wine in judging») +a 
-. » whether it has been diluted or not are, the extract, content of free | 
acid, and the relation between the extract and mineral matters. ry 
The samples which would be considered aswatered according tothe + ~ 
German standard are as follows: Serial Nos. 5084, 5099, 4997, ADB. ee 
“ich 5083, 5089, 5097, and 5098. 
