CONTENTS. 



CHAP. PAGE 



I. On the Grape i 



II. On the Fermentation of Grape-juice 47 



III. On the Clearing of Wine 94 



IV. On the Sulphurizing of Wine 101 



V. On the Cellaring of Wine 104 



VI. On the Diseases of Wine . . 124 



VII. On the Constituents of Wine 134 



VIII. On the Amount of Alcohol in Wine 138 



IX. On the Tannic Acidin Wine 18s 



X. On the Colouring Matters of Wine 198 



XI. On the Iron in Wine 238 



XII. On the Fatty Matter in Wine , 240 



XIII. On the Free Acids in Wine 241 



XIV. On the Malic, Citric, and Racemic Acids in Wine 248 



XV. On the Glucic Acids in Wine 251 



X.VI. On the Formic and Lactic Acids in Wine 254 



XVII. On the Albuminous Matter in Wine 250 



X VIII. On the (Enanthin in Wine 264 



XIX. On the Ammonia or Ammoniacal Salts in Wine 272 



