THE “CONTENTS” OF WINE

86           Water

12           Alcohol (ethyl alcohol)

1             Glycerol

0,4          Organic acids, of which:

                       0,20%    Tartaric acid

                       0,15%    Lactic acid

                       0,05%    Succinic acid (plus traces of malic acid citric acid)

0,2          Carbohydrates (unfermentable sugar)

0,2          Minerals, of which:

                          0,075%   Potassium

                          0,05%     Phosphate

                          0,02%     Calcium

                          0,02%     Magnesium

                          0,02%     Sulfate

                          0,01%     Chloride

                          0,005%    Silicic acid

                          Traces    Aluminum, boron, copper, iron, molybdenum, rubidium,

                                        sodium, zinc

0,1          Tannin and color pigments

0,045      Volatile acids (mostly acetic acid)

0,025      Nitrogenous matter, of which:

                          0.01%     Amino acids (arginine, glutamic acid, proline, serine,

                                        threonine, and others)

                          0,015%    Protein and other nitrogenous matter (humin, amide,

                                        ammonia, and others)

0,025       Esters (mostly ethyl acetate, but traces of numerous others)

0,004       Aldehydes (mostly acetaldehyde, some vanillin, and traces of others)

0,001       Higher alcohols (minute quantities of amyl plus traces of isoamyl, butyl,

                                       isobutyl, hexyl, propyl, and methyl may be present)

Traces     Vitamins (thiamine, riboflavin, pyridoxine, pantothenic acid,

                             nicotinic acid, and ascorbic acid)