AMOUNT OF ALCOHOL IN WINE. 150 



whole examination (if we except the evaporation, 

 which need not be reckoned exactly according to 

 time) may be completed by the use of the areometer 

 in the course of a few minutes. The result is almost 

 as accurate as that obtained by distilling wine, and 

 ascertaining the specific gravity of the distilled liquor. 

 In using this method it is necessary to allow for the 

 difference which exists between the specific gravity of 

 wine which has been evaporated and restored to its 

 volume, and the specific gravity of the wine originally, 

 by subtracting the one from the other. The difference 

 then gives the specific gravity of the alcohol and water 

 as they exist together in wine. 



Suppose that at 10 C. 50 F. the specific gravity of 

 wine =09953, and that of wine freed from alcohol and 

 restored by means of water to its original volume = 

 1.0080, subtract 0*0080 from 0'9953, and the remain- 

 der = 0'9873. Spirit having a specific gravity of 

 0-9873, at 50 F. 10 C., expresses 9 per cent, absolute 

 alcohol, at 59'5 F. and 15 5 C. which is therefore the 

 alcoholic contents of the wine.* 



The following experiments, made at a temperature 

 between 9 and 10 C. 48'2 and 50 F., have convinced 

 me more especially of the peculiar suitableness of 

 this method. 



Red Bordeaux has a specific gravity = 0-9951. 

 200 CC were distilled in a retort to 100 (as explained, 



* In all these determinations I have followed Tralles, whose 

 statements may be found in Gerhardt, Traite de Ch. organ, torn, ii. 

 p. 258. 



