ALBUMINOUS MATTER. 263 



This nitrogen may either belong to ferment extract 

 or to a compound of ammonia, the quantity of which 

 must, however, be exceedingly small, or it may belong 

 to some albuminous substance. 



If we reckon all this as albumen, and this at 15 '5 

 per cent, nitrogen, we may calculate the albumen in 

 10,000 parts wine, or we may take it as ferment ex- 

 tract, and reckon 12 per cent, nitrogen. 



Albuminous Ferment 



bodies. extract. 



Benicarlo 17 2'2 



Roussillon 19 24 



St.George 13 16 



Narbonne 14 17 



White Cotes 15 19 



Bourgogne Pommard .... 26 33 



That is, from 1| to 2^ parts albumen, or from 1 to 

 3 parts ferment extract in 1000 parts wine. 



The amount of nitrogen arising from ammonia, 

 or other nitrogenous substances found in wine, must 

 be subtracted from this estimate. But this amount 

 is a minimum, though singularly enough it varies but 

 little in quantity. 



