[93] Vide ‘Spon’s Encyclopædia.’
[94] Jay, Bullet. de la Soc. Chim., xlii. p. 217.
[95] Dict. des Falsifications.
[96] ‘Les Mondes, Revue Hebd. des Sciences,’ No. 4, 1876.
[97] Bullet. de la Soc. de Chim., xlii. pp. 167 and 207.
[98] Recent reports of the vintage in France for the year 1886, indicate that, while a decided improvement has been experienced in the Champagne, Burgundy, Hérault, and Rousillon districts, this has failed to be the case in Charentes and Gironde, where the phylloxera has again seriously injured the crops.
[99] F. Schaffer (Zeits. Anal. Chem., xxiv. p. 559) has made the following analyses of artificial wine (grammes in 100 c.c.):—
| Alcohol (by volume) | 8·05 | 9·55 | 7·02 |
| Extract | 2·395 | 1·962 | 1·797 |
| Sugar | 0·330 | 0·409 | 0·321 |
| Ash | 0·209 | 0·135 | 0·160 |
| Acidity (as tartaric) | 0·743 | 0·501 | 0·772 |
| Free tartaric acid | — | traces | traces |
| Cream of tartar | 0·264 | 0·227 | 0·471 |
| Sulphuric anhydride | 0·0374 | — | — |
| Phosphoric anhydride | 0·0196 | 0·0135 | 0·0172 |
[100] It is asserted by a prominent wine merchant in New York that the monthly production of two manufacturers of artificial wine in this city exceeds 30,000 gallons.
[101] Blyth, op. cit., p. 445.