DR. L. GALL ON IMrKOVEMENTS IN WINE-MAKING. 



261 



acid, tbc amount of acid can be ascertained by the quantity of al- 

 kali which was required to satiate it. This calculation will, how- 

 ever, be perfectly accurate only when the fluid — for instance, 

 vinegar — contains only one kind oi acid. It is different in regard 

 to wine. This contains different Icinds of acids, as wine-acid or 

 cream of tartar, apple, grape, and acetic acids, and each of these 

 requires a little different quantity of the same alkali for its satia- 

 tion. It is therefore impossible to determine with perfect accu- 

 racy the quantity of the acids contained in a wine or must except 

 by a very difficult analysis, which is at the same time qualitative 

 and quantitative. 



Names of the examined Wines. 



Haut-SaiUerne .... 



Haut-Bommes 



Medoc-Bourgcois . 



Haut-Cerocs 



Oppenheimer 



Ungsteiner , 



Forster-Riesling . . . 



Neuberger 



Viersteincr 



Brauneberger 



Markobrunner 



Pisporter 



Leistenwein 



Zeltinger 



Roedelser 



Griinebei-ger 



Naumburger 



Tokaier 



J'ricc per 

 Uottle in 



Berlin, in 

 Silber 



grosclien. 



Reduced 



into 

 Dollars 



and 

 Cents. 



36 



25 



15 



17i 



30 



30 



25 



25 



25 



20 



60 



15 



30 



12^ 



15 

 7^ 

 7* 



45 



81 

 57 

 34 

 40 

 69 

 69 

 57 

 57 

 57 

 46 

 38 

 34 

 69 

 29 

 35 

 18 

 18 

 04 



In a purely scientific essay, like the one published by Dr. Lii- 

 dersdorf on his examinations, he could, therefore, not say, as it 

 has been done in the foregoing table, that the examined wines held 

 such a portion of their weight in acids, but only, using as means 

 to neutralize a solution of ammonia., what quantity of this 'proof 

 fluid was required to satiate the acids of each of the wines he ex- 

 amined. The uninitiated, however, not understanding these re- 

 marks, it was deemed, better to substitute the numbers contained 

 in the third column of the table, expressing the calculated acid 

 content, as acetic acid, i. e., the acid of vinegar. These remarks 

 may not be scientifically accurate, but they are sufficiently accu- 

 rate for practical use. The main point being this : that the same 

 quantity of a neutralizing agent that satiates 11.4 pounds of acetic 

 acid, will satiate 12.7 pounds of apple acid, or 14.25 pounds of 

 wine acid ; and so a quantity of sugar- water that will sweeten to 

 a certain point of taste 14.25 pounds of wine acid, will bring to 

 the same degree of sweetness only 12.7 pounds of apple acid, or 

 11.4 pounds of acetic acid. Instead, therefore, of expressing the 



