INDUSTRIES DEPENDING ON PI<ANT PRODUCTS 



1839 



a quarter from Petit Trock apples. It contained 103.5 R^iis- of invert sugar 

 per litre. The must was divided between 6 round flasks, and to Nos. 5 and 

 6 were added 5 gms. of phosphate of ammonia and i gm. of acid phosphate of 

 potassium. Nos. i, 2, 5 and 6 flasks were sprinkled with the ferment 153, 

 and the flasks 3 and 4 with a mixture of the ferments 153 and 158 



All flasks were allowed to ferment on a vapour bath at a temperature 

 of 260C. Fermentation set in after 12 hours when 1,3 and 5 were removed 

 from the bath and put in a cupboard athe temperature of the room, when 

 fermentation was complete, the volume of the liquids was brought to what 

 it had been^t the start, and they were analysed. The results are given in 



Table I — Acidity of apple must [in gms. per litre). 



Total acid. 



Fixed acid {malic acid) . 

 Volatile acid (acetic acid) 



5.28 



5.03 

 0.228 



4-49 

 4-43 

 0.052 



6.69 

 13.80 

 0.086 



The amount of acetic acid is decidedly highest in flasks i and 3. The 

 changes of temperature were inimical to the ferments, and they therefore 

 gave rise to more volatile products which Duchlaux considered attributable 

 to the unfavourable conditions. 



The distilled liquids were found to contain impurities as shown in 



Table II. — Impurities in distilled liquids {per 100 cc alcohol at 100°). 



Speaking generally, it can be said that the cr mposition of these brandies 

 is clearly differentiated from that of brandies of industry. The proportion 

 of aldehydes is almost the same as that of the esters, and the proportion of 

 higher alcohols is greater than that of the esters, whereas the opposite is 

 the case with ordinarv cider brandies. 



