446 
Analysis  of  Wine. 
(  Am.  Jour.  Pharm. 
(      Sept.,  1882. 
and  (2)  whether,  if  this  be  the  case,  the  quantity  of  extract  usually 
present  in  10  ce.  of  wine  is  sufficient  to  combine  chemically  with  the 
whole  of  the  baryta  in  10  to  15  cc.  of  baryta  water  of  ordinary 
strengt]i,so  that  in  the  dry  residue  no  barium  hydrate  shall  be  present, 
since  the  reckoning  of  a  variable  auiouut  of  it  as  BaO  would  affect  the 
result.  An  Alsace  wine  of  1876  was  used,  and  it  was  found  that  the 
first  of  these  questions  must  be  answered  in  the  affirmative,  0*489  per 
cent,  out  of  O'S  per  cent,  of  added  glycerin  being  recovered.  As  to 
the  second,  it  was  found  that  when  10  cc.  of  baryta  water  was  used  it 
was  certainly  all  combined,  and  that  this  was  also  the  case  with  15  cc, 
unless  the  wine  was  particularly  ])oor  in  extract.  The  partial  decom- 
])osition  of  the  nitrogenous  organic  constituents,  which  is  made  evident 
by  the  odor  of  triniethylaniine  when  the  extract  containing  baryta  is 
heated,  does  not  appear  to  exercise  any  essential  influence  upon  the 
weight  of  the  extract,  whilst  the  acids  of  the  wine,  in  the  form  of 
barium  salts,  better  resist  decomposition  at  a  high  temperature  than  in 
the  free  state. 
This  method  has,  however,  the  disadvantage  that  the  same  wine 
would  be  made  to  appear  considerably  richer  \\\  extract  by  the  presence 
of  traces  of  acetic  acid,  because  whilst  this  would  have  been  produced 
from  the  alcohol,  it  would  be  weighed  with  the  extract.  But  the  pur- 
pose of  the  adulterator,  who  had  added  glycerin  to  make  uj)  for  the 
want  of  extract  in  a  Avine  which  had  been  diluted  before  fermentation 
with  alcohol  and  water  <jr  sugar  and  water,  would  be  thus  served,  as 
the  extract  would  be  brought  up  to  the  normal  quantity,  whilst  in 
external  characters  the  extract  containing  baryta  from  a  diluted  wine 
that  has  been  treated  with  glycerin  does  not  differ  from  that  of  a 
natural  wine.  In  practice,  therefore,  in  many  cases  an  estimation  of 
the  acetic  acid  and  glycerin  would  also  be  necessary.  As  previously 
mentioned,  by  far  the  greater  portion  of  the  glycerin  present  in  wine 
is  retained  in  the  extract.  A  wine,  therefore,  to  which  any  consider- 
able quantity  of  glycerin  had  been  added  would  yield  an  extract  that 
is  soft  and  viscous  even  after  three  hours'  drying,  whilst  the  extract 
from  a  natural  wine  is  hard  and  generally  bulky  and  blistered,  or  at 
the  most, — where  the  wine  is  strongly  alcoholic  through  fermentation, 
which  increases  the  normal  (|uantity  of  glycerin, — is  plastic,  somewhat 
like  hard  dough. 
Hager  has  compiled  a  table^  by  the  help  of  which  the  amount  of 
^  "  Zeitschrift  f,  analyt.  Chemie,"  xvii,  502. 
