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Detection Of Cider In Wine

According to Medinger and Michel,1 when 15 c.c. of wine are shaken with a few c.c. of concentrated solution of sodium nitrite, a bright yellow or yellowish-brown coloration is obtained if the wine is pure, whereas cider or perry is coloured dark-brown or brownish-black, and a brownish-black precipitate separates. This precipitate is insoluble in water, alcohol, or ether, but dissolves to a red solution in aqueous alkali. Wines when treated with both sodium nitrite and potassium hydroxide give a yellow coloration, whilst cider and perry and mixtures of these with wine yield a pure red coloration.

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