REPORT OF COMMITTEE ON PUBLICATION 



265 



alkali x .01 in calculating the gms. of acetic acid per 100 c. c. wine. Since 

 our sample is 1/3 X 60 = 20 c. c. the factor is 3 times as large or .03. 



Samples were analyzed in the laboratory of the Italian Swiss Colony 

 for volatile acid using 50 c. c. samples, distilling to 250 c. c. by the distilled 

 water dropping method described above. The samples were analyzed as 

 soon as possible thereafter in the Enology Laboratory of the University of 

 California, Berkeley, by the NaCL evaporation method. Results were then 

 compared. The figures obtained are given in the following table. 



Effect of Number of Evaporations. 



A red wine was analyzed by the distillation method for volatile acid. 

 This same wine was then decolorized with Eponit (pure vegetable charcoal 

 for wine makers' use) and filtered. gms. NaCL; 2 gms. NaCL; and 5 gms. 

 NaCL were used respectively. The samples were evaporated until NaCL 

 separated when NaCL was used and down to 3-4 c. c. where no NaCL was 



