The analyses show that the usual alcoholic fermentation 'had 

 occurred in all cases. Rather less alcohol was produced than was 

 expected from the analyses of the juices, but a part of the alcohol 

 was changed to acetic acid during the fermentation, and a portion of 

 the substances reducing the alkaline copper tart rate solution, and 

 hence classed as sugars, was found to be uiifermented. The un- 

 yeasted samples, Nos! 8 to 14, fermented as rapidly and completely as 

 the others. The proportion of fixed acid became slightly but dis- 

 tinctly less during the alcoholic fermentations. The extent of infec- 

 tion by Monilia is also shown in Table 4, and the analyses of the 

 ciders indicate that the lots in which brown rot existed fermented 

 normally. 



TABLE 4. Composition of peach ciders prepared by fermenting peach pulp. 



a Specific gravity not determined; the average specific gravity of the other three fomented Elberta 

 peaches has been used in calculating the results to the percentage basis from the basis of grams per 100 

 cc, on which thay were originally obtained. 



6 Average of eight analyses. 



c Average of four analyses. 



d Average of seven analyses. 



e Average of six analyses. 



In Table 5 the composition of the peach ciders is shown in com- 

 parison with the analyses of apple ciders taken from the analytical 

 data published by Van Slyke. The peach ciders are much higher in 

 specific gravity, in solids, and in fixed acids than the apple ciders. 

 They are lower in alcohol, but the juices from which the apple ciders 

 were prepared were considerably richer in sugars than average apple 

 juices, containing an average of 13.33 per cent of total sugar ex- 

 pressed as invert, whereas normal apple juice (see Table 2) contains 

 but 10.91 per cent of total sugar. 



[dr. 51] 



