CHAPTEE XXY. 



ANALYSIS OF WINE. 



IT cannot be out of place to give some short direc- 

 tions as to the manner of analysing the components 

 of genuine wine, that is, to indicate simple analytical 

 means which are available for every kind of wine. 



I suggest two methods of investigation: 1, that of 

 reagents alone, whereby, when an adulterated and 

 genuine wine are compared, the existence of many 

 ingredients may be recognised; and 2, the use of 

 chemical means, by which the various constituents 

 may be separated from each other. We will treat of 

 this last method first. 



Ashes. The evaporated wine is burnt. It is not 

 easy to burn the ash white. By the use of the usual 

 reagents, potash, soda, lime, magnesia, in some wines 

 traces of iron, and according to some analyses alumina 

 may be found. Also, chlorine, sulphuric, phosphoric, 

 silicic acid. But these may be passed by. 



Organic ingredients. Alcohol and water need not 

 be mentioned. 



The other volatile ingredients are either easily or 



