New YorK AGRICULTURAL EXPERIMENT STATION. 143 
The constituents of apple juice that are of most interest in 
connection with the making of vinegar are the sugars, because 
they furnish the original material for the final production of 
acetic acid. It is not our purpose to consider in any detail the 
chemistry of sugars. Under the term “reducing sugars” used 
in our tables we include two sugars, dextrose and levulose, which 
occur in varying proportions. Sucrose is ordinary cane sugar 
and is present in apple juice in smaller amounts than the reduc- 
ing sugars. As we shall see later, the value of apple juice for 
vinegar-making is mainly dependent upon the amount of sag 
contained in it. In the preceding tables we have seen that the 
percentage of sugars varies greatly in apple juice, ranging all 
the way from 6.74 to 15.39. These variations are dependent 
upon a variety of conditions, among which the following may 
be mentinoed as the most prominent: Variety of apple, stage of 
ripeness, soil, climate and culture. 
Browne* has shown very clearly the changes that occur in the 
amount of sugars in apples at different stages of ripeness. We 
' give some of his figures :— 
TABLE 1V.—SuGaAr IN BALDWIN APPLE AT DIFFERENT PERIODS. 
Equivalent of 
ork total sugar 
DATE. ; Condition. in form of 
invert sugar. 
1899. Per ct 
PASEPETTS CARER ACRE oh cli) ole ace ona tee valler ner ena cnsis celeus rate ecaaiacsl.cuclab Very green.... Sell 
[SGianisran}oceree St ake eons Mee a Rea et icaeiey aot eaiehepy Sic Lack act pie) D ipatad hcueae Green. wes 00. 10.72 
INMETE ETL OMe eee ere ntcena cca evereern el wtejo rele cenlsyal cle) witereltella.ie,sneslenehetiens Jeuiolein oe pee 14.87 
ME Cem ere es ae cota chpem ga ame tontteratdde oft euar dela 'o atevaeelay Over-ripe..... 14.35 
From these results it can readily be seen that sugar is present 
in apples in largest quantity only when they are ripe. The 
sugar decreases when apples become over-ripe. Therefore, green 
apples and partly decayed apples contain less sugar and produce 
less acid in vinegar than apples that are in the proper stage 
of ripeness. 
It is a matter of interest to notice that sweet apples are not 
necessarily richer in sugars than sour apples. The increase of 
sweetness, apparent to the taste, is due more to the fact that 
sweet apples contain less malic acid than sour apples. For 
4Annual Report of the Pennsylvania Department of Agriculture for 1899, 
p. 541. ; 
