CH1PTEB XXVI. 



THE METHOD OF DISTINGUISHING WINES BY 

 CHEMICAL EEAGENTS. 



WHEN simple means are employed to detect adul- 

 terations, they serve at the same time to establish 

 the genuineness of the wine, and may therefore be 

 considered here. Comparisons serve to test a wine 

 that is suspected, and to determine the nature and 

 quantity of many of its constituents. We here give 

 some of the reactions of different wines as the founda- 

 tion of a simple method of determining adulteration. 



We have taken several kinds of wine by way of 

 comparison: red wines Port, Burgundy-Beaune, 

 Hermitage, Langlade and Tavella (two very pale red 

 wines) ; further, Burgundy-Pommard, Eoussillon, 

 and St. G-eorge ; wines not red Bordeaux-Sauterne, 

 Champagne, Madeira, Teneriffe, Rhine, Muscat, 

 Lachryma Christi, white Bergerac, and white Cotes. 



In every instance the same quantity of wine was 

 measured off, and either a portion, or at the end of 

 the experiment, an excess of the same reagent was 

 added. 



If chloride of iron be added to an equal quantity 

 of wine, it indicates tannic acid in the following pro- 



