16 



ENOLOGICAL STUDIES. 



sugar and lower acid content than fruit from the other States. This 

 is an interesting point, but it must be confirmed by a more complete 

 examination of fruit from the other sources before a definite state- 

 ment can be made. 



The varieties compared include, as stated, some of the most im- 

 portant commercial varieties, and also represent the three groups 

 of native grapes from which our cultivated varieties are mostly de- 

 rived, namely, the Biparia, Aestivalis, and Labrusca groups, as well 

 as Vinifera hybrids. Further investigations, dealing more critically 

 with a large number of varieties of each of these groups, are much 

 needed. 



The Delaware and lona (Labrusca and Vinifera hybrids) have a 

 remarkably high sugar and low acid content; Catawba, a Labrusca, 

 with possibly a strain of Vinifera parentage, shows fairly high sugar 

 and also high acid; the Ives and Concord, pure natives of the Labrusca 

 group, are low in acid and not sufficiently high in sugar to make a 

 claret wine of the usual strength; that is, from 9 to 10 per cent of 

 alcohol. Clinton represents the Riparia and Norton the Aestivalis 

 group of our native species. Both of these can be grown with sufficient 

 sugar content to make a fine, sound wine, but they are strongly acid. 



Comparison of average sugar and add content of important varieties for three years. 



[Percentage data calculated from results expressed in grams per 100 cc (Tables I-III) by dividing by the 



specific gravity.] 



