Average Composition of European Wines

Alco- hol Ex- tract Total acids as tartaric Vola- tile acids as acetic Tar- taric acid Sugar Gly- cerin Ash [Pg.257]

Potas- sium bitar- trate Free tar- taric acid Nitro- gen [Pg.257]

Phos- phoric acid (Pi05) Sul- phoric acid (SOa) Car- bon diox- ide (COaJ [Pg.257]

The alcohol and extract vary directly and in such proportions that the number representing the extract in grams per hundred cc. multiplied by the factor 4.5 gives a figure equal to or greater than the alcohol in grams per 100 cc. With white wines, in which the extract is normally lower, the factor, 6.5 is used in the same way. This is known as the alcohol extract ratio and is used for the detection of the addition of sugar to the must. [Pg.259]

Analyses of Cordials and Liqueurs.—As can be expected from the wide range of proportions cited in Chapter XII for making cordials their composition as shown by analysis also varies greatly. However, Leach (loc. cit.f p. 787) cites the following results compiled by Konig as typical. [Pg.259]

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