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Wines

and

Wine

Making

tation

before

all

the

sugar

had

been

decomposed

or

to

an

excess

of

glycerine.

If,

on

the

other

hand,

the

grape

juice

is

rich in

albuminous

matter,

but

poor

in

sugar,

the

con-

sequent

wine

will

be

what

is

termed

a dry

one.

Such

are

the red

wines

of

France

and

the

Rhine.

TABLE

SHOWING

THE

QUANTITY

OF

ALCOHOL

IN

WINE|

Alcohol

of

Names,

etc.

0.7937 per

Proof

spirit

cent,

by

per

cent.

Port:

weight.

by

volume.

Weakest

14.97

31.31

Mean

of

7

samples

16.20

34.91

Strongest

17.10

37.27

White

14.97

31.31

Sherry:

Weakest

13.98

30.84

Mean

of

13

wines,

excluding

those

very

long

kept

in

cask

15.37

33.59

Strongest

16.17

35.12

Mean

of

9 wines

long

kept

in

cask

in

the

East

Indies

14.72

31.30

MadredaXeres

16.90

37.06

Madeira:

Long

kept

in

cask

in

the

East

Indies

strongest.

16.90

37.06

Long

kept

in

cask

in

the

East

Indies

weakest..

14.09

30.86

Teneriffe

(long

in

cask

at

Calcutta)

13

.

84

30

.

21

Cercial

15.45

33.65

Lisbon

(dry)

16.14

34.71

SEiraz

12.95

28.30

Amontillado

12.63

27.60

Claret

7.72

16.95

Chateau-Latour

7.78

17.06

Rosan

7.61

16.74

Ordinary

Claret

(Vin

Ordinaire)

8.99

18.96

Rivesaltes

9.31

22.35

Malmsley

12.86

28.17

Rudesheimer,

first

quality

8

.

40

18

.

44

Rtidesheimer,

inferior

6.90

15.19

Hambacher,

superior

quality

7.35

16.16

According

to

Wagner,

red

French

wines

contain

9

to

14%

by

volume

of

alcohol;

Burgundy,

9,

10

and

11%;

Bordeaux,

10,

11

and

12%.

Other

French

wines

contain

8

to

10%;

the

wines

of

the

Palatinate,

7

to

9.5%;

Hun-

garian

wines,

9

to

11%.

Champagne

contains

9

to

12%;

Xeres,

17%;

Madeira,

17

to

23.7%.

In

addition

to

ethylic

alcohol

and

water,

which,

as

shown

in

the

previous

table,

vary

largely

in

the

proportions

in

which

they

are

present

in

different

kinds

of

wine,

most

155