12 ENOLOGICAL STUDIES. 



INVESTIGATION OF 1908. 



The data for each variety sampled in 1908 are summarized in 

 Table I, page 20, by bringing the results on all the samples of a 

 variety from each locality together and giving the average; if more 

 than one sample was analyzed, the maximum and minimum results 

 for each locality are shown. The figures presented in this table cover 

 too few samples to warrant any extended discussion; from several 

 important localities only one sample of a given variety was examined. 

 This was due to lack of time to organize the work completely for that 

 year. Further, the data are deficient in that the territory was not 

 adequately covered. These criticisms, however, do not deprive these 

 data of value, and, as far as they go, the results show a remarkably 

 high sugar content in the great majority of the samples analyzed. 

 In fact, the grape crop was of very good quality that year, and it was 

 often stated that not in 20 years could such quality be expected again. 

 Only one sample of Catawba was analyzed from Middle Bass and one 

 from North Bass, Ohio, but the Brix readings on the other sampies 

 from these localities show that they were all richer in solid matter 

 and hence presumably were higher in sugar than the two analyzed. 

 The importance of the Brix readings of fresh must, as a means by 

 which the grower can determine with considerable accuracy the sugar 

 content of the fruit, is worthy of special attention. 



The data 1 show that 19 samples of Ives, notably the poorest grape 

 in sugar content of those used for wine in the Sandusky district, gave 

 an average percentage composition of 15.06 per cent of sugar and 

 0.485 of total acid. Concord, which is usually not much superior to 

 Ives, shows for 11 samples 16.20 per cent of sugar and 0.434 of total 

 acid. Clinton, a variety not largely grown, showed in 5 samples 17.76 

 per cent of sugar and 0.998 of total acid. Norton, a grape apparently 

 not well adapted to the Lake district, gave for 3 samples an average 

 of 22.79 per cent of sugar and 0.907 of total acid. The fermented 

 pulp will, of course, give a wine that is still more acid. 



It is especially important, however, to note that Catawba, the 

 chief white wine grape of the Lake district, on an average of 25 sam- 

 ples, showed 18.81 per cent of sugar and 0.750 of total acid. Dela- 

 ware, which is well known for its high quality, showed for 2 samples 

 an average of 22.84 per cent of sugar and 0.423 of total acid; and 

 lona, a superb wine grape, but not extensively grown, in one sample 

 had 19.35 per cent of sugar and 0.623 of total acid. These results 

 as to sugar content indicate a very high quality of fruit. 



i For percentage data see table on page 16. 



