348 METHOD OF DISTINGUISHING WINES 



liquid is brown. The effect of ammonia upon all red 

 wine is to make the colour fade into blue, then into 

 green, and only when there is excess of ammonia does 

 it become brown (p. 220). 



Chloride of barium in white wines Champagne is 

 least precipitated by it ; next come Muscadel, Madeira, 

 Teneriffe, Bordeaux-Sauterne, Lachryma Christi, Rhine 

 wine, and white Cotes, and white Bergerac. 



Among red wines, Port, Bordeaux, Burgundy, and 

 Hermitage, give the least precipitate ; above these 

 come, gradually increasing, St. George, Langlade, Bur- 

 gundy-Pommard, and still above, Tavella, Narbonne, 

 [Roussillon, and Benicarlo. An addition of nitric acid 

 diminishes the precipitates, and the residue remains 

 as sulphate of baryta, the proportions ranging in the 

 following order : Champagne deposits least, then 

 come Muscadel, white Cotes, white Bergerac, Bor- 

 deaux-Sauterne, Madeira, Teneriffe, Lachryma Christi ; 

 Rhine wine leaves the largest amount. 



In the red wines Port leaves the least; then come 

 St. George, Burgundy-Pommard, Bordeaux, Burgundy, 

 Hermitage, Langlade, Tavella, JSTarbonne, E/oussillon, 

 Benicarlo. 



Oxalate of ammonia in white wines Champagne 

 gives the smallest precipitate ; then come Bordeaux- 

 Sauterne, Ehine wine, Muscadel, Madeira, Teneriffe, 

 Lachryma Christi, white Bergerac, and white Cotes. 



Of the red, Langlade gives the smallest precipitate, 

 then increasing gradually, St. George, Bordeaux, Bur- 



