CONTENTS. 



Page. 



Introduction 3 



Tables of analyses , 7 



Interpretation of analytical results 47 



Alcohol. 47 



Glycerol 48 



Glycerol-alcohol ratio 48 



Sugar-free extract 48 



Ash 49 



Extract-alcohol ratio 49 



Total acids 50 



Volatile acids 50 



Undetermined extract 51 



Polarization 51 



Eeducing sugars 52 



Potassium sulphate 52 



Sulphurous acid 53 



Analytical methods 53 



Examination of must 53 



Examination of wine 53 



Estimation of specific gravity 54 



Estimation of alcohol 54 



Estimation of glycerol 54 



Estimation of extract 55 



Estimation of ash 55 



Estimation of total acids 55 



Estimation of volatile acids 56 



Estimation of fixed acids 56 



Estimation of undetermined extract 56 



Estimation of sugar 56 



Estimation of sodium chlorid 57 



Estimation of potassium sulphate 57 



Estimation of sulphurous acid 57 



Estimation of free sulphurous acid 58 



Detection of preservatives 58 



Detection of salicylic acid 59 



Detection of benzoic acid 59 



Detection of saccharin 61 



Detection of abrastol 61 



Detection of hydronapthol 62 



Estimation of boric acid 62 



Detection of fluorid 63 



Detection of borofluorids and silicofluorids 63 



Tables used in examination of wines 64 



5 



