For the estimation of the saccharine matter use was made of the Department method of employing Fehling's solution, already referred to under malt liquors. The Germans usually employ the gravimetric estimation, with Soxhlet's modifications, but I believe the other to be fully as accurate, and much more convenient. The wine should be evaporated about one-third to remove the alcohol, and carbonate of soda added to neutralize the acid. In the case of dark colored wines it is necessary to decolorize and clarify them by the use of subacetate of lead or bone-black. If much excess of lead is used it should be removed with sulphate of soda, and if bone-black is used the first portions filtered should be rejected. The amount of reduction is calculated as dextrose.

Ash

The ash may be estimated in the residue from 50 to 100cc. of the wine. If 50cc. have been used for the estimation of the extract, the same sample will serve conveniently for incineration. This operation is best performed in a muffle, and must be very carefully carried out, at as low a heat as possible. If the ash does not readily burn white, it should be treated with a little water to dissolve the alkali salts, the dish placed in such a position as to bring the water away from the undissolved ash, the water evaporated, and the incineration completed. Little difficulty is generally experienced in getting in this way a very satisfactory white ash.