-----------------+--------+----------------------------------------- | Sugar. | Ash. |Potassa (KOH). | | | +-------------------------- | | | |Potassium Carbonate. | | | | +------------------ | | | | | Sulphates | | | | |and Chlorides. | | | | | +---------- | | | | | |Phosphoric | | | | | | Acid. -----------------+--------+-------+------+-------+-------+---------- | p.c. | p.c. | p.c. | p.c. | p.c. | p.c. French (red)[88] | 0·200 | 0·220 | .. | 0·060 | 0·10 | 0·03 French (white) | 0·880 | 0·197 | .. | .. | .. | 0·031 Vin Ordinaire | 0·110 | 0·450 | 0·13 | .. | .. | .. St. Julien (1858)| 0·250 | 0·400 | .. | .. | .. | 0·080 Frousac | 0·370 | 0·270 | .. | .. | .. | 0·040 Champagne | 10·63 | 0·25 | .. | .. | .. | 0·050 Rhenish[88] | 0·012 | 0·170 | .. | 0·07 | 0·07 | 0·03 Rüdesheimer | 0·017 | 0·170 | .. | 0·07 | .. | .. Alsatian[88] | .. | 0·178 | .. | .. | .. | 0·0253 Würtemberg | .. | 0·230 | 0·09 | .. | .. | .. Sherry[88] | 2·56 | 0·450 | .. | 0·001 | 0·36 | 0·02 Port[88] | 4·33 | 0·280 | .. | 0·05 | 0·130 | 0·03 Madeira[88] | 2·08 | 0·39 | .. | 0·03 | 0·25 | 0·04 Marsala[88] | 3·24 | 0·22 | .. | 0·02 | 0·15 | 0·02 Red Vœslauer | 0·29 | 0·32 | 0·14 | .. | .. | .. Lachryma Christi | 18·91 | 0·48 | 0·10 | .. | .. | .. White Capri | 0·48 | 0·29 | 0·11 | .. | .. | .. Cyprus | 22·12 | 0·53 | 0·11 | .. | .. | .. Greek[88] | 0·36 | 0·37 | .. | 0·02 | 0·24 | 0·04 Hungarian[88] | 0·06 | 0·17 | .. | 0·01 | 0·08 | 0·02 -----------------+--------+-------+------+-------+-------+---------- Two varieties of Californian wine, examined by J. L. de Fremery,[89] had the following composition:--