1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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WINE.

in wines is intimately united with the other ingredients of the liquor, and constitutes the intoxicating principle; hence their strength depends on the quantity of alcohol which they contain. This has been the subject of careful investigation by a great number of chemists; but as the results must vary with different seasons, they can only be received as merely approximative. An abstract of the results of three of the most distinguished chemists-M. Jules Fonte– nelle, Dr. Christison, and M. Brandt-is given in the following table, the proof-spirit taken at the standard of 0·825 :- Table of the Proportion, by measure, of Alcohol contained in 100 parts of dijferent Wines, sp. gr. of Alcohol 0·825. Lissa (mean average) .......................................25·41 Raisin wine (mean) ............................................25·12 l'vlarsala, Sicily Madeira (mean) ..............25·09 Port (strongest) .....................................................25·83 3

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