468 
bring the weight to per cent. To the product, 10 is added as repre- 
senting the coefficient of loss, and the percentage of the tartar is 
thus roughly ascertained.” That loss is represented in the tartar 
still in solution in the mother liquid and need not be repeated if 
the same water is used in the subsequent boiling. Thus if 23 
grammes of crystals have been collected and weighed we have 
(23 2) + 10 = 56 per cent. or the degree of tartar in the lees. 
DEFINITIONS AND CLASSIFICATIONS OF WINE. 
Wine is the product of the normal alcoholic fermentation of 
the juice of sound, ripe grapes, and contains not less than 7 nor 
more than 16 per cent. of aleohol by volume (12.5 to 28° proof 
spirit). 
Red Wine is wine containing the red colouring matter of the 
skin of grapes, such wine contains more tannin and more extract 
than a white wine fermented without the skins. 
White Wine is wine made from white grapes or the pressed 
juice of other grapes. 
Dry Wine is wine in which the fermentation of the sugar is 
practically complete and from which sweetness to the taste has been 
eliminated. 
Sweet Wine is wine in which the alcoholic fermentation has 
been arrested, and one in which sufficient sugar remains after fer- 
mentation to give a noticeable sweet taste. 
Fortified Dry Wine is dry wine to which brandy has been 
added. 
Fortified Sweet \Vine is sweet wine to which wine spirits have 
been intentionally added to prevent the further fermentation of a 
portion of the sugar, which may range from 2 or 3 per cent, to 10 
per cent. or more. A few wines of this class are made without for- 
tification by the use of very sweet grapes. 
Sparkling Wine is wine in which the after part of the fer- 
mentation is completed in the bottle, the sediment being disgorged 
and its place supplied by wine or sugar liquor. The wine is made 
by practically the same process as dry wine and the sparkling 
quality given later by supplementary fermentation in the bottle. 
Champagne, the typical sparkling wine, contains sufficient dissolved 
carbonic acid gas to cause a pressure of five to six atmospheres in 
the bottle. 
Raisin Wine is the product of the 2!roholic fermentation of 
dried grapes. 
A wine to be legal must conform to these standards and to other 
regulations of pure food laws. 
Names drawn from particular vineyards or from localities or 
regions are proprietary and should not be used elsewhere, such as 
