APPENDIX B. 391 



taric. (c) The product obtained in southern countries by the addition of alcohol to 

 fermented or partly fermented grape juice. French wines are not included, however. 

 (d) The product obtained by fermenting the expressed juice of more or lees completely 

 dried wine grapes. 



II. The above definitions do not apply to champagnes. 



III. The following include the operations undergone by wines in cellars (Keller- 

 massige Behandlung) : (a) Drawing and filling. (6) Filtration, (c) Clarification by 

 the use of kaolin, isinglass, gelatine or albumin, with or without tannin, (d) 

 Sulphuring. Only minute traces of sulphurous acid may be contained in wine for 

 consumption, (e) Adulteration of wine. (/) Addition of alcohol to wine intended 

 for export. 



IV. Wines, even if plastered, must not contain more sulphuric acid than that cor- 

 responding to 2 grams potassic sulphate (K 3 SO 4 ) per liter. 



V. -Medicinal wines are those mentioned in Parts I and IV, with the following re- 

 strictions : (*) They must not contain more sulphuric acid than corresponds to 1 gram 

 potassic sulphate per liter. (&) They must contain no sulphurous acid, (c) The 

 percentage of alcohol and sugar to be given on the label, (d) These restrictions ap- 

 ply only to wines expressly recommended or sold for medicinal use. 



Part II. 



I. Improperly gallized wines are preparations of grape juice, pure sugar and water, 

 or grape-skin infusion, that contain more than 9 per cent, alcohol or less than 0.7 per 

 cent, acid, or both, and preparations in which impure glucose has been used. The 

 following facts enable us to detect them : Small quantity of inorganic matter (phos- 

 phoric acid and magnesia), and right rotation if impure glucose is used. If the rota- 

 tion exceeds 0.2 to the right, the wine is to be concentrated, freed from tartaric acid 

 as far as possible, and again polarized. 



II. Addition of alcohol is to be assumed if the ratio of alcohol to glycerine is greater 

 than 10 to 1 by weight. 



III. Addition of water and alcohol is recognized by the diminution in the quantity 

 of inorganic matter, especially magnesia, phosphoric acid, and usually potash. Addi- 

 tion of water alone is recognized in the same way. 



IV. Scheelization, i. c., addition of glycerine, is assumed if the ratio of glycerine to 

 alcohol exceeds 1 to 6 by weight. 



V. The presence of cane sugar is ascertained by a determination of sugar (by Sox- 

 hlet's or Kuapp's method), before and after inversion. 



BEER. 



A. METHODS OF INVESTIGATION. 



By beer is to be understood a fermented and still fermenting drink, made from bar- 

 ley (or wheat) malt, hops, and water, and which was fermented by yeast. 



I. Determination of specific gravity. For this as well as all other determinations the 

 beer is freed from carbonic acid, as far as possible, by half-filling bottles with it and 

 shaking vigorously. It is then filtered. The specific gravity is then determined 

 either by Westphal's balance or by a picnometer at 15 C. 



II. Determination of extract. Seventy-five cubic centimeters of beer are carefully 

 weighed and evaporated in a suitable vessel to 25cc., care being taken to prevent 

 boiling. After cooling, water is added until the original weight is reached, and the 

 specific gravity of the liquid taken as in I. The per cent, of extract is obtained from 

 this specific gravity by the use of a table constructed by Dr. Schultz, and is given as 

 " per cent, extract, Schultz." 1 



1 Hilger, p. 123. 



