The methods of analysis used in the present investigation of wines can be conveniently arranged under two heads: First, those designed for the establishment of the composition of the sample examined; and, second, those employed in the search for adulterants.

The determinations embraced under the first head are: Specific gravity, alcoholic content, total solids, acidity, content of sugars, of glycerine, of tannic acid, and of ash. These are the principal and most important determinations in a wine analysis, though there are several others which are sometimes made, such as the nitrogenous content, phosphoric acid, chlorine, malic, succinic, and citric acids, etc.

In my investigation of methods for wine analysis I have drawn especially upon three sources: First, the methods in use in the Municipal Laboratory in Paris, and set forth in the report already quoted under malt liquors; second, the methods officially authorized in the health offices in Germany, decided upon by the "Berlin Commission;" third, the methods adopted by the Bavarian chemists.

1Landw. Versuchs-Stationen, 1886, 33, 39.

2Mitth. d. Bayr. Gewerbe-Museum zu Nurnberg, 1879, Nr. 19

3 Rep. der anal. Chem. 1832, Nr. 14.

4 Ber. der Deutschen Chem. Gesell., 1885, 426.

It would seem that in France and Germany, where wine analysis has been carried on for so many years, and to so large an extent, the methods in use would be as well defined and exact as is possible in such work; nevertheless, none of the methods have been accepted without a thorough trial of their accuracy, unless otherwise indicated.

The estimation of several of the constituents of wine is so similar to the same determination in beer, that it will be necessary simply to refer to the part on beer analysis, thus avoiding unnecessary repetitiou.

Specific Gravity

This is taken with the picnometer, in the same manner as with beer.