274 



INTERNATIONAL CONGRESS OP VITICULTURE 



The determination of glycerine was not made, but the approximate 

 amount added can be ascertained by deducting the sugar-free solids of the 

 witness from those of this series. The percentage effervescence of the vari- 

 ous bottles follows: 



Time 



The great retardative action of glycerine is clearly shown in the above 

 curves. 



The sugar in bottle 3, which had the highest rate of effervescence, is 

 much lower than the others. This is in accordance with previous data 

 which showed the retardative influence of the sugar. 



Series VI. The Effect of Increased Solids. 



The amounts of solids in the different bottles was increased by adding 

 varying amounts of a white wine previously boiled down to about 1/15 

 the original volume. This series is really a check on those that have pre- 

 ceded since the wine added contained everything except the alcohol and 

 most of the water. 



s*2. 



O ' 

 ETo 



: 



CMS. PER 100 cc. 



ACIDITY 



.019 

 .026 

 .032 

 .034 

 .040 



