262 ALBUMINOUS MATTER. 



pure, since it is a mixture of various ingredients, and 

 we only know that it must be found in wine in small 

 quantities. 



To determine the composition of the albuminous 

 matter of wine, or the ingredients of the ferment ex- 

 tract which appear in it, would be a very expensive 

 undertaking. I have not attempted it, but depend- 

 ing on the determination given by Vlaanderen re- 

 specting the nitrogenous contents of wine extract, 

 I feel myself competent to give an opinion as to 

 the quantity of these substances existing in wine. 



The wines mentioned below were used for this 

 purpose ; being allowed to evaporate, and the residue 

 dried at 110 C., 230 F., after which the amount of 

 nitrogen was determined according to the method 

 pursued by A Will and Yarrentrapp. Benicarlo: 1*734 

 gave 0*105 platina. In 100 parts of wine 2'87 extract 

 was found, which gives 0*026 nitrogen in 100 parts 

 wine. Eoussillon, 1*375 gave 0*0985 platina. There 

 is 3*11 extract, which gives 0*029 nitrogen in 100 

 parts of wine. St. G-eorge, 0*849 gave 0'063 platina ; 

 1*81 extract, consequently 0*020 nitrogen in 100 parts 

 wine. 



Narbonne, 1*079 gave 0*072 platina ; 2*20 extract, 

 and 0*021 nitrogen in 100 parts of wine. 



White Cotes, 0*657 gave 0*074 platina, 1*48 ex- 

 tract, that is, 0*023 nitrogen in 100 parts of wine. 



Old Burgundy-Pommard, 0*991 gave 0*157 platina ; 

 1*80 extract, and 0*40 nitrogen in 100 parts of wine. 



