244 FREE ACIDS IN WINE. 



be decomposed, and acetic acid formed. Wine extract 

 is very easily decomposed. On the other hand, this 

 extract retains acetic acid strongly. The following 

 determinations were made with the necessary caution : 

 In 100 parts of wine a quantity of acetic acid, which 

 sufficed to saturate the following amount of anhydrous 

 soda in milligr. ( 154 gr.) was found. 



Hence we see that from to If thousandth part anhy- 

 drous acetic acid is contained in wine. The smallest 

 amount is found in Tavella, the largest in Madeira. 



j^ow, if we call the other acids free tartaric acid 

 (and for this purpose it may be allowed), then we can 



