ANALYSIS OF WINE. 341 



which appeared to be gum. Not a trace of pectin, 

 or any substance derivable from it, could be perceived 

 (p. 38). 



B/aceraic acid was not present, for a precipitate was 

 not formed till after a portion of the acid liquid had 

 been saturated with ammonia, and solution of gypsum 

 added to it. 



Lime-water was mixed with another portion of the 

 liquid. It gave rise to a copious precipitate of acid 

 tartrate of lime. The tartaric acid of this salt was 

 held in solution partly as tartrate of lead by the ex- 

 cess of acetic acid in the fluid which was filtered from 

 the precipitate formed by the sugar of lead. 



Another portion of the liquid was mixed with milk 

 of lime, tartaric acid combined with the lime, it was 

 filtered, and then carbonic acid gas was conducted 

 through it and warmed. 



When ammonia was added to the liquid which 

 flowed from the tartrate of lime, and this warmed, 

 no precipitate of citrate of lime was produced. When 

 alcohol was added it gave rise to a precipitate of 

 malate of lime. 



Citric acid does not, therefore, exist in this wine, 

 but malic acid appears in the lead precipitate. 



After evaporating what remained of the liquid a 

 very small portion of a brown substance was left, 

 which was not reducible by means of the test solution of 

 oxide of copper and potass, and could not therefore be 

 glucic acid. It was precipitated with basic acetate of 



