1919 Home made beverages

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.

by volume.

Port:

weight. 14.97 16.20 17.10 14.97

Weakest

31.31 34.91 37.27 31.31

Mean of 7 samples

Strongest

White

Sherry:

Weakest

30.84

13.98

Mean of 13 wines, excluding those very long kept in cask Mean of 9 wines long kept in cask in the East Indies Strongest

33.59 35.12 31.30 37.06 37.06 30.86 33.65 34.71 28.30 27.60 16.95 17.06 16.74 18.96 22.35 28.17 30 . 21

15.37 16.17 14.72 16.90

MadredaXeres

Madeira: Long kept in cask in the East Indies Long kept in cask in the East Indies Teneriffe (long in cask at Calcutta)

— strongest. — weakest..

16.90 14.09

84

13

.

15.45 16.14 12.95 12.63 7.72 7.78 7.61 8.99 9.31 12.86

Cercial

Lisbon (dry)

SEiraz

Amontillado

Claret

Chateau-Latour

Rosan

Ordinary Claret (Vin Ordinaire)

Rivesaltes Malmsley

44

40

18

8

Rudesheimer, first quality

.

.

15.19 16.16

6.90 7.35

Rtidesheimer, inferior

Hambacher, superior quality

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