Note 58 — WINE.
Reading edition
“Fermented liquors furnish very different proportions of Alcohol—and it has been sometimes supposed that it does not pre-exist to the amount in which it is obtained by distillation; but some experiments I made upon the subject in 1811 and 1813, and which are printed in the Phil. Trans. for three years, tend to show that it is a real educt, and not formed by the action of heat upon the elements existing in the fermented liquor. The following table exhibits the proportion of Alcohol by measure, existing in one hundred pints of Wine.”—Brande’s Manual of Chemistry, 8vo. 1819, p. 400.
Hock14
Claret15
Sherry19
Port20
Madeira24 per cent Alcohol.