242 PEEE ACIDS IN WINE. 



what acids they are. A soda solution of a certain 

 strength was used, and added drop by drop to the 

 wine, till the acid reaction of the wine was completely 

 destroyed, so that not only such acids as were quite 

 uncombined, but half the acids of the acid salts were 

 neutralized. 



Griming, who has reckoned in anhydrous soda 

 the amount of soda solution used, found in 100 C. C. 

 wine, the following results in milligrammes of anhy- 

 drous soda (100 C. C. must not be taken at 100 

 grammes, for the sp. gr. of wine is never less than 

 0-990, and seldom exceeds TOOO, so that 100 C. C. 

 represents from 99 to 100 grammes, but in a few 

 kinds rises to 1*09, p. 167.) 



Madeira No. 1 213 No. 5 226 No. 9 232 N 



2 232 6 225 10 288 / ^ 



3 220 7 244 11 232 j 



4 267 8 25] 12 263 J * 



Teneriffe No. 1 240 No. 5 220 No. 9 244 x ^ 



2 226 6 232 10 213 I ^- 



3 244 7 244 11 232 f f 8 



4 226 8 201 12 251 > * 



Rhine wine No. 1 263 No. 5 244 No. 9 257 x 



2 261 6 230 10 244 I |% 



3 197 7 191 11 226 f 



4 226 8 213 



Port wine No. 1 207 No. 5 209 No. 9 213 \ 



2 187 6 182 10 201 I >< 



3 186 7 201 11 207 J g2 



4 180 8 194 



Bordeaux ordinary 232 



Sauterne 238 



