This section is from the book "Fermented Alcoholic Beverages, Malt Liquors, Wine, And Cider", by C. A. Crampton. Also available from Amazon: Fermented Beverage Production, Second Edition.
American wines would seem to be quite free from this form of adulteration. Baumert found no undue excess of sulphates in the samples he examined, but refers to a sample analyzed by Stutzer, which contained in 100cc. .141 gram SO3. In my seventy samples I found none which exceeded the generally adopted standard of .092 gram SO3 to 100cc., or 2 grams K2SO4 to the liter, and only three, Nos. 5100, 5107, and 5115, which contained SO3, corresponding to over 1 gram K2SO4 per liter.
1 Page 339.
2 It will be seen by the above that cider would be considered as "wine" under the construction of the law, as it is the fermented juice of "other undried fruit."
 
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