37 



Table III.—. 



LnalywK of German cider-npple must mndr <it Ceisenheim, 1889-90, by 

 rrofessor Kulii^ch — Continued. 



Name of variotv. 



Specific 

 gravity. 



Gelber BellefliMir l.O.'ilO 



Fette Goldreiiii'ttu : 1.04aS 



Langcr Gv. ( iuhkTling 1 . 0,'):.!.") 



Goldzeufiaiirt'l I.OCdU 



JMuskat lU'iiu'tte 1. 0(i:','J 



Ananas Ik'inot te 1. 0724 



Griiner Fiirstenapfel ' 1.0.")19 



■\Vinter Gold Parmiine ! 1. 0()o4 



Uunkapfel i 1. 0015 



Leichter Matai)fel j 1. 051(1 



ChampasnkT Keinette ' 1.0510 



Canada Reinette i 1. 0C>i;7 



Baumanns lleinette I 1 . 0507 



Averages. 



1.05C9 



Grape 



and fruit 



sugars. 



7.38 

 7. 77 

 S.G2 



10.32 

 7. OS 



11.02 

 8 65 

 9.20 

 9.79 

 9.27 

 7.87 

 9.91 

 S.44 



Grams per 100 cc of must. 



Cane 

 sugar. 



Total re- 

 ducing 

 sugar. 



2.12 

 2.47 

 3.19 i 

 2.88 i 

 6.17 

 3.91 I 

 1.74 I 

 5.33 I 

 1.95 I 

 2.03 

 2. 85 

 4.96 

 2. 44 



3.15 



9.61 

 10.37 

 11.98 

 13. 35 

 13. .58 

 15.14 

 10.48 

 14.81 

 11.84 

 11.40 

 10.87 

 15. 16 

 11.01 



12.04 



Total 

 solids. 



13.24 

 12. 66 

 13.87 

 15.58 

 16.58 

 18. 82 

 13.46 

 16.89 

 15.97 

 13.37 

 13.24 

 17.32 

 13.15 



Acid, as 



sul- 

 phuric. 



14.78 



.504 

 .2.55 

 .511 

 .482 

 .453 

 .372 

 .767 

 .402 

 .789 

 .4(V2 

 .tl3 

 .5.55 

 .329 



.460 



Table IV. — Analyses of German cider-apple must, Jsyo, liy Professor TJili, 



1 Willi , 1 1 i'lrternherg. " 



ii'l, Jlohen- 



Name of varietv. 



.Specific 

 gravity. 



Rheini.sclie Schafnase. . . 



Gold parmiine 



Rheinisches Bohnapfol . 

 Gelber engl. Gulderling 



.lane Hure 



Berner Grauchenapft'l . . 



PomeriUizenai)fel 



Rotlier Eiseraiifel 



Englisclie Spitalreinette 



Kleiner Fleiner 



Carpentinapfel 



Kugelai)fel 



Glanzreinette 



Trierisebcr Weinapfel .. 

 Konigllelier Kurtzstiel . 



Kleiner Lan.ystiel 



Ca.sseler Reinette 



Average 



054 

 056 

 057 

 043 

 066 

 050 

 059 

 059 

 072 

 059 

 068 

 OM 

 063 

 0.59 

 082 

 056 

 055 



Grams per 100 cc of must. 



1.059 



Grape 



and fruit 



sugars. 



7.64 

 8.07 

 9.93 

 6.62 



12.31 

 6.79 

 6.22 

 7.06 

 9.37 

 8.81 

 7.99 

 8.-40 

 9.63 

 8.66 



13.04 

 8.97 



10.73 



8.89 



Cane 

 sugar. 



3.73 

 4. 82 

 3.49 

 2.63 

 2. 52 

 3.44 

 6. 51 

 4.37 

 4.89 

 2.48 

 5. .52 

 3.31 

 4.10 

 4.54 

 6.60 

 2.95 

 1.36 



3.89 



Total 

 sugars. 



11.37 

 12. 89 

 13. 42 

 9. 25 

 14.83 

 10.2:3 

 12. 73 

 11.43 

 14.26 

 12. 29 

 13. .51 

 11.71 

 13.73 

 13.20 

 IM.tVl 

 11.92 

 12.09 



13.38 



1 Obstweinbereitung. Antonio dal. Piaz, p. 88. 

 Table V. — Analyses of German cider-apple must, 189^, by Dr. Kramer, ,'ileiermark." 



Name of varietv. 



Muskatellerapfel 



Holzaple!, Spitz 



Holzapfel, rnthgestrieft 



Holzapfel, rothgeslrieft 



Hanapfel 



Steieri.'icher Masehauzker 



Champaffncr Reinette 



Canada Reinette 



Weiser-Winter Tatt'etapfel 



Engliscbe Winter Gold Parmiine 



Rother Streifling 



Heiderapfel 



Damason Reinette 



Edelborsdorfer 



Gelber Weinapfel 



Average 



1.053 



10.94 



.tU 



a Obstweinbereitung. Antonio dal. Piaz, p. 89. 



