FREE ACIDS IN WINE. 243 



Burgundy Beaune 194 



Hermitage 232 



Lachryma Christ! 226 



Muscat Rivesaltes 226 



Benicarlo 307 



Eoussillon . . . . . . . 288 



St. George 269 



Narbonne 320 



Tavella . 339 



Langlade 275 



Cotes White 256 



Bergerac do 288 



Old Burgundy Pommard 282 



Grape-juice 1,320 



The grape-juice which we have made use of was 

 procured from the purple grapes of our country, and 

 is the same of which the extractive contents are given 

 (p. 36). It must not therefore be looked upon as a 

 standard for the juice of grapes from which wine can 

 be prepared. 



The amount of free acids in wine is that which can be 

 saturated by means of soda or any other alkali : acetic 

 acid has a place among them. It was distilled in an 

 oil bath, and the liquid which distilled over was 

 collected, and its acid contents examined with soda 

 solution by Giining. Such wines among Madeira, 

 Port, TenerifFe, and Ehine wines as gave an average 

 amount of acid were selected. 



I may here remark that some difficulty occurs in 

 determining the volatile acids. Evaporation must not 

 be allowed to proceed too far, otherwise even at 

 120 C. 248 F., part of the extractive matter would 



