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The Royal Society: Science in the Making

Unpublished paper, 'On the amount of acid, sugar and alcohol in wine, beer and spirits' by Henry Bence Jones

Reference number: AP/34/11

Date: 1853

Description

Jones shares his methods for calculating the amount of acid, sugar and alcohol in wine, beer and spirits. He shares tables of his findings for a variety of alcohols including port, sherry, Marsala or Madeira wine, champagne, brandy, rum and cider.

Subject: Chemistry / Brewing

Received 17 November 1853.

Whilst the Royal Society declined to publish this paper in full, an abstract of the paper was published in volume 6 of Abstracts of the Papers Printed in the Philosophical Transactions of the Royal Society of London [later Proceedings of the Royal Society] as 'On the acidity, sweetness, and strength of wine, beer and spirits'.

Reference number
AP/34/11
Earliest possible date
1853
Physical description
Ink on paper
Page extent
18 pages
Format
Manuscript

Creator name

Henry Bence Jones

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Citation

Henry Bence Jones, Unpublished paper, 'On the amount of acid, sugar and alcohol in wine, beer and spirits' by Henry Bence Jones, 1853, AP/34/11, The Royal Society Archives, London, https://makingscience.royalsociety.org/items/ap_34_11/unpublished-paper-on-the-amount-of-acid-sugar-and-alcohol-in-wine-beer-and-spirits-by-henry-bence-jones, accessed on 10 February 2025

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https://makingscience.royalsociety.org/items/ap_34_11/unpublished-paper-on-the-amount-of-acid-sugar-and-alcohol-in-wine-beer-and-spirits-by-henry-bence-jones

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  • Archived Papers

    Dates: 1768-1989

    The 'Archived Papers' collection is comprised of original manuscript scientific papers and letters submitted to the Royal Society which remained unpublished or were abstracted in the journal 'Proceedings of the Royal Society' published from 1830 onwards.

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