Especial attention has been given in the present investigation to the use of improper preserving agents in fermented drinks. It was thought that such agents were much used; so a considerable number of samples were purchased, and the examination for preservatives, as well as for other adulterations whose detection did not require a complete analysis of the wine, was extended to all. The results show the practice to be even more extensive than was supposed.

The following table shows in what samples salicylic acid and sulphites were detected. In the case of the sulphites, where a "trace" is indicated, there was not sufficient to justify the assertion that a sulphite or sulphurous acid had been added directly to the wine; in such cases it probably came from insufficient cleansing of the casks. Where it is indicated as "present," however, there was sufficient indication of its having been added to the wine.

Examination of wines for preservatives.

Designation.

Made in-

Serial number.

Salicylic acid.

Sulphites.

Champagne

New York

4960

None.....

None.

Do.......................................

do...........

4961

___do____

Do.

Do......................................

Ohio............

4962

...do____

Do.

Do.......................................

4963

...do.....

Present

Burgundy

4961

...do____

None.

Virginia seedling

4965

...do.....

Do.

Catawba

New York......

4966

Present...

Do.

Sweet Scuppernong

North Carolina.

4967

None___

Do.

Charbono

California

4968

...do.....

Do.

Lenoire

... do...........

4969

...do ....

Do.

St.Macaire

...do...........

4970

...do.....

Do.

Angelica

do...........

4994

... do____

Do.

Burgundy

...do...........

4995

.. do____

Trace.

Claret .........................................

...do...........

4996

...do....

None.

Moselle

...do...........

4997

...do____

Present.

Riesling, Gray

do...........

4998

Present..

None.

Riesling, Johannisberg

...do...........

4999

...do....

Present

Sauterne

do...........

5000

None.....

Do.

Sherry

...do...........

5001

Present...

None.

Sweet Burgundy

do

5002

None____

Do.

Sweet Muscatel

do...........

5003

...do ....

Do.

Tokay.......................................

...do..........

5004

...do .

Do.

Zinfandel

do...........

5005

...do.....

Do.

Catawba

5081

...do.....

Trace.

California Hock

5082

...do.....

Present.

California Riesling

5083

...do. ..

Trace.

Burgundy

5084

.. do....

None.

Zinfandel

5085

...do.....

Do.

St.-Julien Claret

5086

...do.....

Trace.

Sweet Catawba................................

New York......

5087

do.....

None.

St.-Julien Claret...............................

5088

Present ..

Trace.

Riesling

5089

None.....

Present

Sherry........................................

California......

5090

.. do....

None.

Port...........................................

... do...........

5091

.. do___

Do.

Muscatel

... do...........

5092

.. do____

Do.

Angelica

... do...........

5093

Present...

Do..

Claret..........................................

Virginia.......

5094

None

Do.

Zinfandel

California......

5095

.. do.....

Do...

Claret ........................................

Virginia

5096

...do.....

Trace

Riesling

California......

5097

...do ..

Present.

California Berger

.. do...........

5098

...do.....

None.

Claret........................................

Virginia.......

5099

... do.....

Do.

Do.........................................

New Jersey..

5100

Present__

Do.

Do.........................................

Virginia........

5101

None

Do.

Catawba

5102

Present...

Do.

Claret

California......

5103

None.....

Do.

Do.........................................

... do..........

5104

...do____

Do.

Do.........................................

Virginia.......

5105

.. do.....

Do.

Sauterne

5106

.. do.....

Present

Hock

5107

Present...

Do

California Beaune

5108

.. do....

None.

Sweet Catawba

5109

...do....

Trace.

California Gutedel

5110

...do.....

Present

Claret..........................................

5111

None

Do.

California Zinfandel

5112

-do .___

Trace.

California Port

5113

do.....

None

Sonoma Port

5114

Present...

Do

California Angelica

5115

do ....

Do.

Frontignan

California

5116

None

Do.

Old Pale Sherry................................

do...........

5117

do___

Do.

California Zinfandel

5118

Present..

Trace

Gutedel Hock

California

5119

None____

Do.

Berger Hock

...do...........

5120

do

Present.

California Burgundy

do...........

5121

Present

Trace.

California Madeira

do

5123

do

None.

California Port

do...........

5124

None

Do.

California Tokay

do...........

5125

Present

Do

California Frontignan

...do...........

5126

None

Do.

California Angelica

do

5127

do.....

Do.

California Berger Hock

do

5128

do.....

Present

From an examination of this table it will be seen that of the seventy samples examined, eighteen, or over one-fourth, had received an addition of salicylic acid, and thirteen had been preserved by the use of sulphurous acid, either as such, or in the shape of a sulphite. In two cases both agents had been used. One of the samples which contained salicylic acid and also one containing sulphites were among the samples exhibited at the meeting of the National Viticultural Convention last year in Washington.

The question of the propriety of the use of preservatives has been very fully discussed in previous pages, and will not be further enlarged upon here.

Baumert found no salicylic acid in the samples examined by him, and only traces of sulphurous acid.

The examination of the samples for boracic acid gave such peculiar results that I hesitate about pronouncing positively upon them until I shall have had opportunity to investigate the matter more closely. The test with turmeric paper gave slight traces present in all but two of the thirty-six samples which were submitted to a complete analysis. With only a very few, however, could any test be obtained with the alcohol flame. Baumert obtained the same test in everyone of the samples he examined. He seeks to account for this by the fact that plants have been known to assimilate boracic acid from the soil, and knowing that in some parts of California the soil contains considerable quantities of borax, he offers it as an explanation that it was taken up by the vine from the soil. This explanation seems hardly tenable, and in view of the fact that some of the samples I examined came from various parts of the country other than California, must be thrown aside as insufficient. It is a singular fact that both of the samples in which I failed to get the test, Nos. 5087 and 5102 were Catawba wines.

I can offer no explanation of the matter except the suspicion, which I hope to be able to investigate, that the trouble lies with the test.