New YorK AGRICULTURAL EXPERIMENT STATION. 147 
TaBLE VI.—PERCENTAGE OF ALCOHOL FORMED IN APPLE JUICE At 
DIFFERENT TEMPERATURES. 
Equivalent 
Ace W Specific | Reduci aetna teas 1 
GE HEN pecific educing sugar in coho 
ANALYZED, Temperature. gravity. sugars. Sucrose. form of by wt. 
invert 
sugar. 
Degree F. Per ct. Per ct. Per ct. Per ct. 
FEES Perit care eis 1.0654 10.34 2.68 LS.16 0.00 
SRUOMUEHS Ss 2/5. oi- +s 55 1.0182 2.40 0.00 2.40 2.24 
3,months.......... 60 1.0016 0.24 0.05 |. 0.29 4.82 
SPMLOTIURS A a). 65 1.00380 0.27 0.03 0.30 4.53 
DPELOM LOS ep yac< is. = 70 0.9978 0.20 | 0.03 0.23 6.41 
SIMON CES ha y./8 ste svoiecs 85 0.9972 0.14 0.03 ole 6.66 
ERE att ile ee 1.060 7.49 4.33 12.05 0.00 
ASTIODENS. 5. «4, =js%-ns Cellar 1.0021 0.49 0.01 5.53 
4 months..........| Boiler room... 1.0006 0.24 0.00 —— 5.80 
The results embodied in this table indicate that within the 
limits of temperature employed, the alcoholic fermentation pro- 
ceeds more rapidly at the higher temperatures. 
Influence of adding yeast to apple juice upon alcoholic fermen- 
tation.—A pure culture of yeast was added to the bottles of steri- 
lized apple juice used in experiments 25, 26 and 27 and the bot- 
tles were kept at 55°, 70° and 85° F. The following table gives 
the results at the different temperatures as compared with 
experiments containing no added yeast culture: - 
TABLE VII.—PERCENTAGE OF ALCOHOL FORMED IN APPLE JUICE 
WHEN YEAST IS ADDED. 
; Equivalent 
of total 
Acre WHEN Yeast Tempera- | Specific | Reducing | Succoue sugar in | Alcohol 
ANALYZED. added. ture. gravity. sugars. e form of by wt. 
invert 
sugar. 
Months. Degrees F. Per ct. | Per ct. Per ct. Per ct. 
Added....... B52 | b. OLOZ 1.93 0.08 2.01 6.25 
1 Not added... 45°-55° | 1.0634 9.02 3.30 12.55 0.11 
1 Added) ).2.2« 70° | 1.0011 Ors 0.10 0.41 ((S24D 
1 Added. eye 85° | 1.0024 0.38 0.01 0.39 6.86 
3 Addedin2c.c: 5° | 1.0006 0.31 0.00 0.31 7.28 
3 Not added 45°-55° | 1.0213 3.97 0.27 4.27 4.68 
3 Added... 0° | 1.0005 | 0.24 0.00 0.24 6.10 
3 Not added 70°-80° | 1.0085 0.40 0.20 0.61 5.78 
3 Added....... 85° | 1.0025 0.36 0.00 0.36 6.73 
While the results are not strictly comparable in every respect, 
owing to variation in some of the details of the experiments, they 
serve to show that the addition of yeast resulted in much more 
