On the acidity, sweetness, and strength of wine, beer and spirits

Abstract

(1.) The acidity of the different liquids was determined by means of a standard solution of caustic soda. The quantity of liquid neu­tralized was always equal in bulk to 1000 grs. of water at 60° F. Hence the order in which these wines may be arranged, beginning with the least acid, is Sherry, Port, Champagne, Claret, Madeira, Burgundy, Rhine, Moselle. (2.) The sugar was determined by means of Soleil’s saccharometer, which at least gives the lowest limit to the amount of sugar.