12 



THE COLD STORAGE OF APPLE CIDER. 



to the fact that inversion of the sucrose was taking place. The total 

 acid readings are nearly constant and show a gradual increase during 

 the fermentation, the increase being largely due in all cases, except 

 the Tolman variety, to a very slight formation of volatile acid. The 

 Tolman variety shows a slight increase in acid, of which a considerable 

 portion was fixed acid. The rate of fermentation increased rather 

 rapidly in all instances after about fifty days, but, on the whole, the 

 changes were far slower than those occurring in common storage. As 

 noted on page 6, the juices held at laboratory temperatures after 



20 



15 



5- 



^i 



~fr 



ALCOHOL... - .- 



\~ 



150 



MUM# '&* DAKS 



FIG.- 9. Changes in cider made from Kentucky Red apples and stored at C. 



200 



pressing fermented rapidly, fermentation starting in all cases within 

 a few days and being completed within thirty-three to fifty-four days. 

 A number of points remain to be determined before definite recom- 

 mendations can be made as to storing cider. These points include: 



(1) The influence of the number of yeasts and other organisms 

 present on the storage of cider. 



(2) The development of methods for controlling this infection if it 

 is found to be a serious factor. 



(3) The behavior of cider after its withdrawal from cold storage. 



