Copyright © 2004 the Brewery History Society
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Journal Home > Archive > Issue Contents > Brew. Hist., 113, pp. 20-23 |
On the Acidity, Sweetness, and Strength of Wine, Beer and Spirits |
by H Bence Jones MD, FRS |
(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.
| The acidity in different- | |||||
| Sherries | varied from | 1.95 | grs. to | 2.85 | grs. of caustic soda. |
| Madeira | " | 2.70 | " | 3.60 | " |
| Port | " | 2.10 | " | 2.55 | " |
| Claret | " | 2.55 | " | 3.45 | " |
| Burgundy | " | 2.55 | " | 4.05 | " |
| Champagne | " | 2.40 | " | 3.15 | " |
| Rhine wine | " | 3.15 | " | 3.60 | " |
| Moselle | " | 2.85 | " | 4.50 | " |
| Brandy | " | 0.15 | " | 0.60 | " |
| Rum | " | 0.15 | " | 0.30 | " |
| Geneva | " | 0.07 | " | " | |
| Whisky | " | 0.07 | " | " | |
| Bitter ale | " | 0.90 | " | 1.65 | " |
| Porter | " | 1.80 | " | 2.10 | " |
| Stout | " | 1.35 | " | 2.25 | " |
| Cider | " | 1.85 | " | 3.90 | " |
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.
| The sweetnes in different- | |||||
| Sherries | varied from | 4 | grs. to | 18 | grs. in the ounce. |
| Madeira | " | 6 | " | 20 | " |
| Champagne | " | 6 | " | 28 | " |
| Port | " | 16 | " | 34 | " |
| Malmsy | " | 56 | " | 66 | " |
| Tokay | " | 74 | " | " | |
| Samos | " | 88 | " | " | |
| Paxarette | " | 94 | " | " | |
Claret, Burgundy, Rhine, and Moselle contained no sugar. Hence the order in which these wines may be arranged, beginning with the driest, is -
| Claret | Burgundy | Rhine | Moselle |
| Sherry | |||
| Madeira | |||
| Champagne | |||
| Port | |||
| Malmsy | |||
| Tokay | |||
| Samos | |||
| Paxarette. | |||
In a dietetic view, assuming that the sugar becomes acid, then the mean results as to the acidity of the different fluids examined, beginning with the least acid, is -
| Geneva | Whisky |
| Rum | |
| Brandy | |
| Claret | |
| Burgandy | |
| Rhine wine | |
| Moselle | |
| Sherry | |
| Madeira | |
| Champagne | |
| Cider | |
| Port | |
| Porter | |
| Stout | |
| Malmsy | Madeira |
| Ale | |
| Tokay. | |
(3.) The alcohol was determined by means of the alcoholometer of M. Geisler of Bonn.
| The strength of different samples of - | |||||
| Port | varied from | 20.7 | per cent. to | 23.2 | per cent by measure |
| Sherry | " | 15.4 | " | 24.7 | " |
| Sherry | " | 15.4 | " | 24.7 | " |
| Madeira | " | 19.0 | " | 19.7 | " |
| Marsala | " | 19.9 | " | 21.1 | " |
| Claret | " | 2.55 | " | 3.45 | " |
| Burgundy | " | 10.1 | " | 13.2 | " |
| Rhine wine | " | 9.5 | " | 13.0 | " |
| Moselle | " | 8.7 | " | 9.4 | " |
| Champagne | " | 14.1 | " | 14.8 | " |
| Brandy | " | 50.4 | " | 53.8 | " |
| Rum | " | 72.0 | " | 77.1 | " |
| Geneva | " | 0.07 | " | " | |
| Whisky | " | 59.3 | " | " | |
| Cider | " | 5.4 | " | 7.5 | " |
| Bitter ale | " | 6.6 | " | 12.3 | " |
| Porter | " | 6.5 | " | 7.0 | " |
| Stout | " | 6.5 | " | 7.9 | " |
The Burgundy and Claret have less alcohol than was found by Mr. Brande forty years ago in the wines he examined. The Sherry is now stronger, the Port is not so strong, the Marsala is weaker, the Rhine wine is the same strength, the Brandy is as strong as formerly ; the Rum is nearly half as strong again; the Porter is stronger, and the Stout rather stronger than formerly.
Lastly, the specific gravity of each liquid was taken. As this however chiefly depends on the amount of alcohol and sugar present, and as these were directly determined, the specific gravity may be taken as a distant control on the amount of sugar present.
Thus, in those wines in which the amount of alcohol was the same, the specific gravity was found to vary with the amount of sugar found by the saccharometer.
The results of the analysis of each sample of wine, &c. is given in a series of tables, which do not admit of any abstract.