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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