-----------------+---------------------------------------------------- |Specific Gravity. | +-------------------------------------------- | |Alcohol, by Weight. | | +------------------------------------- | | |Fixed Acids (as Tartaric). | | | +----------------------------- | | | |Volatile Acids (as Acetic). Kind of Wine. | | | | +---------------------- | | | | |Total Acids. | | | | | +--------------- | | | | | | Real | | | | | |Tartaric Acid. | | | | | | +-------- | | | | | | | Total | | | | | | |Residue. -----------------+-------+------+------+-------+------+------+-------- | | p.c. | p.c. | p.c. | p.c. | p.c. | p.c. French (red)[88] |0·9950 |12·00 |0·420 |0·170 |0·590 |0·180 | 2·43 French (white) |0·9922 |10·84 |0·435 |0·169 |0·604 |0·102 | 1·257 Vin Ordinaire | .. | 6·99 |0·610 |0·110 |0·720 | .. | 5·04 St. Julien (1858)| .. | 9·84 |0·510 |0·140 |0·650 | .. | 2·67 Frousac | .. |10·74 |0·450 |0·270 |0·720 | .. | 2·36 Champagne | .. | 7·95 | .. | .. |0·520 | .. |12·41 Rhenish[88] |0·9934 | 9·26 |0·420 |0·110 |0·530 |0·250 | 1·850 Rüdesheimer | .. |13·32 | .. | .. |0·630 | .. | 1·840 Alsatian[88] | .. |10·38 | .. |0·6100 | .. | .. | .. Würtemberg | .. | 7·09 |0·87 | .. | .. | .. | 2·22 Sherry[88] |0·9940 |17·20 |0·270 |0·150 |0·420 |0·018 | 4·20 Port[88] |1·0040 |18·56 |0·310 |0·080 |0·390 |0·022 | 7·55 Madeira[88] |0·9940 |17·75 |0·330 |0·160 |0·490 |0·03 | 4·35 Marsala[88] |0·9960 |16·71 |0·190 |0·110 |0·300 | .. | 4·98 Red Vœslauer | .. |10·25 |0·480 |0·060 |0·540 | .. | 1·96 Lachryma Christi | .. | 9·70 |0·460 |0·110 |0·560 | .. |23·63 White Capri | .. |10·40 |0·460 |0·190 |0·650 | .. | 1·96 Cyprus | .. |10·09 |0·480 |0·120 |0·600 | .. |23·81 Greek[88] |0·9931 |13·89 |0·233 |0·177 |0·710 |0·03 | 2·55 Hungarian[88] |0·9921 | 8·54 |0·530 |0·150 |0·700 |0·067 | 1·82 -----------------+-------+------+------+-------+------+------+--------