Volume 6

Technical methods of chemical analysis / edited by George Lunge ... in collaboration with E. Adam, F. Barnstein [and others] ... English translation from the latest German ed., adapted to English conditions of manufacture, edited by Charles Alexander Keane ... in collaboration with T.L. Bailey, C.O. Bannister [and others].

  • Lunge, Georg, 1839-1923.
Date:
1908-1914
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: Technical methods of chemical analysis / edited by George Lunge ... in collaboration with E. Adam, F. Barnstein [and others] ... English translation from the latest German ed., adapted to English conditions of manufacture, edited by Charles Alexander Keane ... in collaboration with T.L. Bailey, C.O. Bannister [and others]. Source: Wellcome Collection.

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    PAGE C. The Further Examination of Vinegar Continued. 12. Aldehyde, glycerol, dextrin, fixed and volatile acid . Detection of misdescription . Literature . Wine. Prefatory note . I. The Analytical Examination of Wine . 756 A. The Drawing, Labelling, Storage and Dispatch of Samples of Wine for Chemical Analysis, and General Remarks (German Regulations) .756 B. Official Methods of Analysis (German Regulations) . . -758 1. Determination of the specific gravity 758 2. Estimation of the alcohol . • 7 5^ 3. Estimation of the extract (content of extractives) . . • -759 4. Estimation of mineral constituents 764 5. Estimation of the sulphuric acid in red wines 7^5 6. Estimation of the free acids (total acids) 765 7. Estimation of the volatile acids . 765 8. Estimation of the non-volaiile acids 766 9. Estimation of the glycerol . . 766 10. Estimation of the sugar . .767 11. The rotatory power (polarisation) 771 12. Detection of impure glucose by polarisation .... 772 13. Detection of foreign colouring matter in red wines . . .774 14. Estimation of the total tartaric acid, free tartaric acid, tartar, and tartaric acid combined with alkaline earth metals . . . 776 15. Estimation of sulphuric acid in white wines . . . . 779 16. Estimation of sulphurous acid . 779 17. Estimation of saccharin . . 780 18. Detection of salicylic acid . . 782 19. Detection of gum arabic and dextrin 782 20. Estimation of tannin . . .783 21. Estimation of chlorine . . 784 22. Estimation of phosphoric acid . 784 23. Detection of nitric acid . .784 24. 25. Detection of barium and of strontium 785 26. Estimation of copper . . . 785 • 753 • 753 • 754 • 755 30- Si- 32. 33- 34- 35- I. The Analytical Examination of Wine— Continued. C. Other Methods of Analysis . 27. Detection of foreign colouring matter in white wines. 28. Estimation of succinic acid . 29. Estimation of lactic acid Estimation of malic acid Detection and estimation of citric acid ..•••• Estimation of the volatile esters of wine . Detection and estimation of aldehydes Estimation of dextrose and laevu- lose in musts and in sweet wines Detection and estimation of mannitol . 36. Detection of liquorice juice 37. Detection of dulcine . 38. Detection of abrastol (asaprol) . 39. Estimation of nitrogen Detection and estimation of boric acid ..-••• Detection and estimation of fluorine compounds . Detection of hydrogen sulphide . Estimation of lime, magnesia, alkali-metals, silicic acid, iron, alumina, manganese, heavy metals, and arsenic . 44. Detection of oxalic acid II. The Judging of Wines from the Results of the Chemical Examination The recognition of sugared wines “ Marc ” wines . Yeast wines Raisin wines (basis wines) The addition of fruit must and wine to grape-wine Boric acid in wine Soluble fluorine compounds in Salicylic acid in wine Glycerol in wine Sodium salts in wine Volatile acids in wine The judging of sweet wines . Literature .... Brewing Materials and Beer. The Brewing Process I. Brewing Materials A. Water B. Malt 1. Extract 2. Tint 40. 41. 42. 43- 786 786 786 787 790 791 792 793 793 794 794 794 795 796 796 797 799 799 799 800 800 801 801 801 fruit- w ine 802 802 802 803 803 803 804 804 805 806 808 808 809 809 811