The Chemistry of Wine

Cover The Chemistry of Wine
The Chemistry of Wine
G J Gerrit Jan Mulder
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. 9'0 Cher (red) 8'0 St. Macaire (Gironde) (red) 8'3 Joue (red) . 8'0 Anjou (white) lO'O * Pelouze et Fremy, torn. Iii. P. 436.
t Journ. De Chim. Med. Juin 1842, p. 326.
172 AMOUNT OF ALCOHOL IN WINE.
Per cent.
Piccardan (white) lO'O Blaye (white) 8'3 Gaillac (Tarn et Garonne), red . . . 10'7 Chinon (red) 8'3 Orleans (red) 7' 8 Sanserre (red) 8'3 Selogne (white) 8'7 Saint- Christol (red) ll'O De la Cote Chalonnaise, (red) . . . 9'0 St. Aignau (red) 6'7 Tonnerre (red) 7'3 Bergerac (white) 13'7 T
...avella 14'0 Chablis 75 Ponilly 9'0 Most of these numbers are too low.
Faure* has analysed the wine of La Gironde, and the following tables are extracted from his statements.
WHITE WINE.
Sp. Gr.
Alcohol { per ct.
Solution ol Gelatine required.
f CEnan- thin.
Casttllon 0-995 11 6-0 St. Foy 0-996 11 4-8 Fronsac, 0-997 10-8 4-8 Sauterne 0-995 15 4-0 1-1 Barsac 1, 0-995 14-8 4-3 ri 2 0-995 12-7 4-5 0-9 3 0-994 12-3 4-7 0-6 Carbonnieux 0-994 13-2 6-0 0-9 Poudensac 1 0-997 13-8 4-3 0-9 2 0-997 13-1 4-4 0-7 3 0-997 ]2-3 4-8 0-5 Preignac 0-996 11-5 6-0 0-5 Langoiran 0-998 10-3 4-3 0-3 * Journ.


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