286 NON-YOLA.TILE CONSTITUENTS OF WINE. 



would render the process much, easier than it is, for 

 evaporation is always a very tedious process. The wine 

 extract dries slowly, and it must not be forgotten, 

 that during evaporation it acquires colour, so that not 

 even the greatest care can ensure a pure result. 



The method used was this a certain quantity of 

 sugar was dissolved in a certain proportion of water, 

 the specific gravity was then determined, so that 

 by determining the specific gravity of another liquid 

 in which an indefinite quantity of sugar is contained 

 the amount of sugar in the unknown solution might 

 be ascertained ; that is, a scale x>f sugar is formed. 



Balling* has shown in detail that a solution of 

 sugar and a solution of wine or beer extract, when 

 they have the same specific gravity, contain like quan- 

 tities of sugar or extract, and that in the following 

 proportions, at 17 5 C., 63'5 F. 



Sp. gr. 



1-000 . 



J'004 . 



1-008 . 



1-012 . 



1-016 . 



1-020 . 



1-024 . 



1-028 . 



1-032 . 



1-036 . 



1-040 . 



1-045 . 



1-049 . 



* Gahrungs-chenrie, end of the first volume. 



