ON COLONIAL WINES. 2G5 
those reported at Sykes' strength, it is found to be 
23*625. Now, this is just -955, or substantially one 
per cent, higher than the general average of South 
Australian wines hitherto studied. 
ELEMENTS. AFFECTING THE KEEPING OF WINE. 
Now, as the spirit and tannic acid have so much to 
do with the keeping of wine, upon which depends, in 
no smaU degree, its power of travelling, and therefore 
its fitness to be sent into any foreign market; I 
thought it most desirable that these two points should 
be well attended to. And to them I have directed my 
attention, as the following tables will show. I premise, 
however, that in the instance of white wines, the 
standard of tannic acid was that of good old sherry 
and Madeira for the sweeter kinds, and Deinhard's 
hock for the harder Eeislings, Chasselases, and Pineau 
Blancs. I treated only such as were free from any 
taint of acetic change. Now, I found hardly one that 
fell below the above-named standards. 
For the red varieties I had to adopt other and more 
complicated methods of forming a fair rough estimate 
of that element— white of egg, in some instances ; 
nitration through animal charcoal, and subsequent 
treatment ; the examination of the residue after dis- 
tilling off the spirit, &c. In fine, I am satisfied that 
nearly all of them contained tannic acid enough for 
home purposes, but hardly enough for exportation to 
distant countries. Eed wines to be sent abroad in 
bulk should be rough to the taste. 
In considering the excellent effects of tannic acid on 
wine meant for long voyages, I am bold to advise that 
