4 INTRODUCTION. 



There is, however, one caution to be observed, and that is that these 

 analyses are not to be accepted in any way as expressing the quality 

 of the American wines produced to-day by the competent wine makers 

 in wineries conducted in accordance with the latest scientific principles 

 of fermentation and ripening. 



It is our purpose to take up at once the investigation of which the 

 following compilation of analyses is introductory and to determine by 

 careful chemical studies all the typical American wines and their chief 

 characteristics. 



The analyses which are compiled in the following bulletin have been 

 made in various parts of the country, and include those which have 

 been made at various times in the Department of Agriculture. The 

 work of compiling these data has been intrusted to Dr. W. D. Bige- 

 low, who has also prepared the text describing the official methods 

 of analysis employed and the slight variations which have been intro- 

 duced from time to time as suggested by the experience obtained 

 during the progress of the analytical work. 



H. W. WILEY. 



JUNE 18, 1900. 



