AMOUNT OF ALCOHOL IN WINE. 151 



stituents varies from 1 to 25 per cent., and more, it 

 varies in different kinds of wine, and it is not neces- 

 sary to examine whether water, with 25 per cent, 

 sugar, cream of tartar, &c., boils at a different tempe- 

 rature from pure water, for this is well known, 

 but whether the difference between the boiling points 

 be sufficient to render the ebullioscope useless. And 

 unless it give the alcoholic contents within 1 per cent., 

 it must certainly be considered useless. 



"We shall see further that the specific gravity of wine 

 the alcohol of which has evaporated, and the original 

 volume of which has been replaced by water, varies 

 between 1-0083, the residue of Ehine wine, and 1.1030, 

 the residue of white Bergerac. At what temperature 

 does such a liquid boil ? By examining this point we 

 shall be able at once to determine the influence exerted 

 upon the boiling point by the solid constituents of wine. 



The following are the results which have been ob- 

 tainedwater boils at 210-65 F. 99 25 C. or at 

 211-55 F.99 75 C. if boiled speedily in a platinum ves- 

 sel. And Burgundy-Pommard freed by distillation 

 from alcohol, and reduced again to its original volume, 

 boiled at the same time in the same platinum vessel at 

 212 F. 100 C., and boiled more strongly at 212,9 F. 

 100 5 C.; the wine, after evaporation, left T80 per 

 cent, extract. 



Eoussillon wine, treated in the same manner, boiled 

 at 211-75 F. 99 75 C. and more strongly at 212*45 F. 

 100 25 C. The wine gave 2-87 extract. White Ber- 



