288 NON-VOLATILE CONSTITUENTS OE WINE. 



The specific gravity of Teneriffe=l'0152 10152 

 1-0152 (p. 165), and the extract 2-84 3'51 3'41 

 (p. 281) ; and the same in other cases. The agree- 

 ment does not exist which is given by Liebig in his 

 Handw. I. s. 779 for beer, and by Balling in his 

 " Gahrungs-chemie" for beer and wine. The remarks 

 appear to me of importance, inasmuch as this method 

 has been adopted in making many estimates not only 

 of wine extract, but also of the soluble constituents 

 of wine must, estimates which may easily be found 

 either too low or too high. 



When must is examined closer agreement will be 

 found, as it contains proportionably more sugar and 

 less of other substances, whilst in wine there is either 

 a great deal of sugar, and few salts or other matters, 

 or just the reverse. The less sugar is present, the less 

 possible is it to employ the saccharometric method 

 (that is, to base the calculation upon the amount of 

 sugar) in order to determine the quantity of tartaric 

 and other acids, tartar and other salts, or, in one 

 word, all such substances as appear in wine. If an 

 error can occur amounting to % or ^ of the whole 

 quantity, the method of analysis must be useless. 



The case is different when the quantity of extract is 

 large. "We find, for instance, in Lachryma Christi 

 20-12 per cent, extract (p. 282). The sp. gr. of this 

 wine freed from alcohol is T0805 (p. 167), which, ac- 

 cording to Balling, gives 19*6 extract. Muscat Bive- 

 saltes contains 24r5 per cent, extract (p. 282), whilst 



