CHAPTEE XXII. 



NON-VOLATILE CONSTITUENTS OF WINE. 



IE wine be evaporated to dryness, a certain amount 

 of solid substances is always left, which invariably 

 acquires a darker colour if dried at a temperature of 

 110 C. 230 E. All such ingredients as are volatile, as 

 ether, or volatile oil, besides alcohol and water, then 

 disappear, whilst the sugar, gum, albuminous matters, 

 extractive matters (still imperfectly known), the non- 

 volatile free acids, the salts of organic and inorganic 

 acids are left. 



The following amount of these substances added 

 together, is given by Ylaanderen after drying 100 C. C. 

 wine at 110, 230 E. until it ceased to lose weight 

 (which is effected slowly). 



Madeira . No. 1 4'38 No. 5 3'49 No. 9 3'83 



2 3-63 6 3-75 10 4'21 



3 3-71 7 4-54 11 4'34 



4 4-04 8 385 12 4'43 

 Teneriffe . No. 1 3'36 No. 5 3'18 No. 9 3'73>, 



2 2-84 6 3-41 10 2 93 1 



3 3-51 7 2-85 11 2'98 [ 



4 3-08 8 3-56 12 3'45' 

 Rhine wine No. 1 V94 No. 5 1'58 No. 9 2'15 



2 211 6 1-45 10 1-56 



3 2-00 7 1-61 11 1-83 



4 V33 8 1-90 



