TABLE 5. Comparison of composition of peach and apple ciders (fermented till practi- 

 cally free from sugar). 



Van Slyke, loc. cit., p. 481; selecting the analyses of ciders of experiments 1-11, inclusive, and 21-29, 

 when the alcohol fermentation was practically complete but before the ciders had become perceptibly 

 acetified. 



THE PREPARATION AND COMPOSITION OF PEACH VINEGAR. 



Three lots of vinegar were prepared from mixed peach ciders whose 

 analyses are given in Table 4, using a small rapid-process generator. 

 Well-flavored vinegars were formed, which, however, did not retain 

 any of the distinctive flavor of the peach. They were clean tasting 

 and free from woody flavors or objectionable after-tastes, but remained 

 persistently turbid. Vinegars prepared under the same conditions 

 from apples would probably have been brilliant. 



The average composition of the samples given in Table 6 is com- 

 pared with that of the apple vinegars given by Van Slyke, the latter 

 having been prepared from the ciders the average analysis of which is 

 presented in Table 5. In comparison with the cider vinegars the 

 peach vinegars are considerably lower hi acid. They are richer in 

 solids, which is to be expected, since, as shown iix Table 4, peach 

 ciders are high in unfermented solid matter. The total solids prob- 

 ably consist largely of material of a gummy nature and are similar 

 to the unfermentable residues found in vinegar prepared from Kieffer 

 pears b and from second pressing ciders. c 



TABLE 6. Composition of peach vinegars and comparison with average analysis of apple 



vinegar. d 



a J. Ind. Eng. Chem., 1903, /: 260. * 



& J. Amer. Chem. Soc., 1907, 39: 759. 



c Ibid., 1906, &8: 202. 



<* Van Slyke, loc. cit., prepared from ciders whose average analysis is given in Table 5. 



[Cir. 51] 



