THE COLD STORAGE OP APPLE CIDER. 



11 



subjected before they were finally stored at C. Not only were the 

 characteristic flavors of the apples maintained, but an improvement 

 was noted, due to the presence of carbon dioxid. The varieties giv- 

 ing the highest grade ciders were Baldwin, Golden Russet, Roxbury 

 Russet, and Kentucky Red. 



The charts show graphically the changes in the composition of the 

 juices during cold storage. In each set of curves the upper line is the 

 reading of the Brix spindle at a temperature of 17.5 C. While for 



I 4 



15 



I 



50 



150 



100 

 NUMBER 



FIG. 8. Changes in cider made from Roxbury Russet apples and stored at C. 



the fresh ciders this reading is practically equal to the content of total 

 solid matter, in the fermented ciders it is merely useful in giving an 

 idea of the progress of the fermentation. The total sugars remained 

 practically constant during the first fifty days of storage for all of the 

 varieties studied. The low value found for the Baldwin variety on 

 April 8 has already been explained as due to the formation of ice 

 (see p. 4). After approximately fifty days the total sugar values 

 gradually declined. The reducing sugars followed in a general way 

 the course of the total sugar, but the rate of loss was less rapid, owing 



