CHEMICAL COMPOSITION OF FRENCH APPLE JUICE. 49 



Sugar, the Tannin was only i part, instead of from 4 to 6 ; and the 

 amount of Mucilage was only 4 instead of 1 2 parts in a thousand. 

 " Lt Cidrc" p. 3. 



From an examination and comparison of the best Cider fruits 

 of France, Eiigland, Germany, and America, the Congress states 

 that the general characters they possess are, good Perfume, slight 

 Bitterness, and very little Acidity, with a notable quantity of Tannin, 

 and of Mucilage, and a very large amount of Sugar. Sugar, and 

 the Alcohol formed from it, are the most important elements of 

 Cider, and the best varieties of fruit are essentially necessary for 

 their production in sufficient quantity to enable it to travel without 

 injury. The best and soundest Cider should contain from 8 to i o 

 per cent, of Alcohol (the French say 12 per cent.) ; with from 2 to 

 3 per cent, of sugar remaining still unreduced, to give it the highest 

 commercial value. 



M. Pasteur gives, as the result of many analyses, that 100 

 parts of the Sugar of Fruits capable of being converted into 

 Alcohol yield : 



Carbonic Acid ... ... ... ... ... 46.67 



Alcohol 48-46 



Glycerine ... ... -•■ ••• ... •■• 3*23 



Succinic Acid ... ... ... ... ... o*6i 



Matter yielded to the ferment ... ... ... i"03 



Ta?inin, or Tannic Add, is the next most important element 

 in the fresh juice. It makes the liquor " fine " more readily, by 

 causing the Albumen, the Pectine, and the Yeast plants to be 

 deposited ; and thus acts indirectly as an antiseptic, regulates the 

 action of the fermentation and prevents the after tendency to 

 ropiness, so ajjt to appear in the liquor from fruits of great richness. 

 It is believed also to possess the great virtue, by its astringent 

 qualities, of moderating the action of the Alcohol on the system, in 

 the wine and other liquors containing it ; and thus rendering them 

 at oncj less exciting, and more strengthening. The French 

 chemists state that it requires from 2 to 3 parts in 1000 to produce 

 its full effect in the manufacture of Cider and Perry, and that from 

 2 to 3 more in looo should be present for its wholesome qualitie.s. 



D 



