PREFACE. 



In the conduct of certain enological work it became evident that 

 tere were almost no chemical data available regarding the character 

 of grapes grown in Virginia, in northern Ohio, in northern and 

 central New York, and in some other parts of the country. The 

 condition was much the same as that which was found in the begin- 

 ning of the enological studies on the production of cider. It is 

 evident that in order to treat a subject of this kind in a rational way 

 it is important that the character of the fruits under consideration 

 should be definitely known. After the investigation on the compo- 

 sition of the grapes in the Piedmont region of Virginia was begun it 

 was found advisable to establish a laboratory, or laboratories, for 

 further studies on the composition of this fruit and the products 

 made therefrom in the localities which have become so famous for 

 the production of grapes, grape juices, and wines. The establishment 

 of a branch of the enological investigations at Sandusky, Ohio, 

 rendered it possible to study in situ the character of the grapes pro- 

 duced in that region. This study has now continued over a period 

 of three years, and data are at hand for drawing at least preliminary 

 conclusions respecting the general character of the fruit produced. 

 As is the case in every grape-growing country, it has been found in 

 northern Ohio and central and northern New York that the character 

 of the grape varies from season to season, and often in the same vine- 

 yard or locality during a given season. This variation shows the 

 necessity which exists in this locality, as well as everywhere else, of 

 securing by careful selection the grapes which are to be used for 

 specific purposes. Those that are sound, healthy, mature, and suit- 

 able for the purpose should be separated from the imperfect, unripe, 

 damaged, or otherwise undesirable varieties. In the manufacture of 

 unfermented grape juice, for instance, it is desirable that the grapes 

 yield a juice which is palatable, wholesome, and easily treated. It 

 is not desk-able to bottle the fresh juices and sterilize them without 

 removing, hi so far as possible, the sedimentary matters which will 

 be deposited on heating and standing. Many varieties of grapes lend 

 themselves much more readily to treatment of this kind than others. 

 The chemical composition and physical properties of the fruit and its 

 amenability or resistance to treatment, either in the preservation of 

 the juice in an unfermented state or in the manufacture of wine, are 



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