AMOUNT OF ALCOHOL IN WINE. 163 



ought not to be evaporated too far, as in that case 

 a portion of the substances held in solution in wine 

 are precipitated, and the result obtained is conse- 

 quently less accurate. In expelling the alcohol it is 

 of use to conduct the steam of hot water through the 

 wine. 



The volatile matters (alcohol and water excepted) 

 which appear in wine, are too insignificant in quan- 

 tity to affect the results. In determining the alco- 

 holic contents of the wine from the distilled spirit they 

 must be met with. Mayer,* using Malaga wine, ob- 

 tained very different results as to the alcoholic con- 

 tents according as the wine was distilled, or the 

 amount of alcohol calculated from the residue left 

 after the wine had been evaporated and restored by 

 means of water to its original volume. He found 

 from 14 to 19 per cent, extract, and it becomes a 

 question whether wines of the same kind as Malaga 

 can be tested by this method. 



The experiment was tried in the following manner : 

 A solution of sugar was made, with which alcohol was 

 mixed ; a liquid was thus obtained, having, at 48*2 F. 

 9 C. to 50 E. 10 C. a specific gravity of T0407. Of 

 this 200 CC. were taken. 



Spirit was distilled from this liquid in a closed dis- 

 tilling apparatus, and water then added to the distilled 

 spirit, and to that remaining in the retort, till both 

 again=200CC. 



* Journ. f. Pract. Pharm. Bd. 15, s. 20] . 



