SUGAR IN WINE. 279 



We have taken Fresenius' determination as our rule 

 (p. 178), and not those given by Fischern (p. 178), 

 since he, in common with Deitz (179), and Kersting 

 (183), gives too low an estimate. According to Frese- 

 nius the sugar in four kinds of Rhine wine amounts 

 to exactly six- sevenths of the extract, which gives, in 

 seven parts residue, six parts sugar and one part com- 

 posed of all the salts and non-volatile substances. 



This is true of Hhine wines, but in red Bordeaux 

 very little sugar is found. Not 1 per cent, extract is 

 found in Bordeaux Sauterne (red), in Hermitage 1*7 

 per cent, extract. If then one-third of this be sugar, 

 it would give one-half per cent, sugar. In Muscat 

 Eivesaltes 24^ per cent, extract are found, 22 per cent., 

 or more, of which are perhaps sugar. 



In order to give a complete view of the saccharine 

 contents of wine, I refer to the passages quoted above, 

 and to what will follow immediately upon wine extract. 



To determine the sugar in red wine it is necessary 

 either to remove the colouring matter by means of 

 acetate of lead, or completely to discolour the wine by 

 means of animal charcoal, which must then be washed. 

 This latter expedient completely answers the purpose. 

 The sugar which appears in wine has the distinctive 

 characteristics of uncrystallisable sugar, as it is pro- 

 duced under the influence of fermentation ; the grape 

 sugar of grapes passes first into fruit sugar, and then 

 into uncrystallisable sugar. 



However insignificant the amount of sugar may 



