AMOUNT OF ALCOHOL IN WINE. 179 



The acid is calculated as tartaric acid, the grape sugar 

 as free from water. 



From this summary we may infer that the saccharine 

 contents of the grape juice were originally from : 



1 24*5 per cent. 



2 26-3 



,3 24-1 



4 28'5 



Beek * found the sp. gravity of: 



Madeira, three kinds 0'98G6 



(Sercial) 0'9861 



London particular 0*9886 



Port wine, two kinds . . , O9820 



Sauterne 0'9951 



Claret, two kinds 0'9949 



American Wine , 1-0070 



Diez,t a short time since, undertook the analyses of 

 many Rhine wines. 



'S 

 Names of wine. o & 



Forst, Choice .. 1852 



Deidesheim 1853 



Biesling 



Trammer 0'9997 11-8 0'68 0'68 3'2 0'17 



1848 0-9973 12'0 0'57 0'53 2'0 0'13 



, 1846 0-9953 12'1 0'47 O'll 2'0 0'14 



* Edinb. New. Phil. Journ. 1835; AprilJuly, p. 145. 

 + Ann. der Ch. u. Pharm. Bd. 96. s. 304. 



