and the Method of making Wines . 
443 
Recapitulation of the 
Materials 
constituent Principles of the 
of Fermentation . 
Oxyg 
h 
fOf the water 
Of the water 
the yeast . 
Of the Sugar 
Hydr 
Carb. 
4 
f Of the water 
Of the water 
the yeast . 
J Of the sugar 
LOf the yeast 
C Of the sugar 
l Of the yeast 
Azot of the yeast 
lib. 
oz. dr. 
gr. 
340 
0 0 
or 
of 
6 
2 3 
44-60 j? 
. 
64 
0 0 
0 | 
ast 
1 
10 2 
28-76^ 
60 
0 0 
of 
1 
1 2 
°1 
71-40 % 
8 
Q 0 
0 | 
. 
0 
4 5 
930J 
. 
28 
0 0 
o? 
• 
0 
12 4 
59-10J 
. 
. 
, 
lib. 
oz. dr. 
12 6 
S' r • 
1-36 
9 6 0 8*70 
28 12 4 59-00 
0 0 5 294 
510 0 0 
0 
Table of the Results obtained by Fermentation . 
lib. oz. dr. gr. 
35 5 4 19 
lib. oz. ( 
ir. 
gr. 
Of carbonic acid, ( 
Oxygen 
25 
7 
I 
34 
composed of J 
Carbon 
9 
14 
2 
57 
408 15 5 14 
Of water com- 5 Oxygen 
347 
10 
0 
59 
posed of < 
Hydrogen 
61 
5 
4 
27 
"Oxygen combined with 
hydrogen 
31 
6 
1 
64 
57 11 1 58 
Of dry alcohol j 
Hydrogen combined 
with oxygen 
5 
8 
5 
3 
composed of s 
Hydrogen combined 
with carbon 
4 
0 
5 
Q 
Carbon combined with 
hydrogen 
16 
11 
5 63 
2 8 0 0 
Of dry acetous ( 
f Hydrogen , 
0 
2 
4 
0 
acid, composed-* 
! Oxygen 
1 
11 
4 
© 
of 1 
1 Carbon 
0 
10 
0 
0 
4 14 3 
Of saccharine re- j 
f Hydrogen . 
0 
5 
1 
67 
siduum, com-< 
j Oxygen 
2 
9 
7 
27 
posed of | 
L Carbon 
1 
2 
2 
53 
1 6 0 50 j 
^Hydrogen . 
0 
2 
2 
41 
Of dry yeast com-J 
! Oxygen 
0 
13 
1 
14 
posed of ^ 
! Carbon 
0 
2 
30 
I 
^Azot 
0 
0 
2 
37 
5 10 0 0 0 
510 0 0 Q 
