COMPARISON OF ANALYSES. 



41 



COMPARISON OF ANALYTICAL DATA. 



The final analyses of the finished ciders made in our experiments 

 are brought together in Table VIII. An inspection of these data 

 shows the remarkably uniform character of the ciders in regard to 

 specific gravity, acid, and sugar-free solids. The three samples of must 

 from which these various ciders were made were so nearly alike that 

 no deduction can be made on this point; yet in alcohol content there 

 is a striking variation throughout, and even in samples from the same 

 must where the sugar is practically exhausted, as in tests Nos. 9 and 

 11, there is a whole per cent difference in alcohol content. This affects 

 greatly the character of the beverage, and in other characteristics, as 

 effervescence, aroma, and flavor, these ciders were very different. 

 The indications are that there is here a fruitful field for further 

 investigation. 



The sugar content in all these ciders was low, and in several prac- 

 tically exhausted. No sucrose whatever was present, and in fact 

 there never is any sucrose remaining in a properly fermented cider, 

 as this form of sugar is promptly inverted during the first fermenta- 

 tion. Table VIII contrasts strangely with Tables IX and X, in 

 which are presented the analyses of miscellaneous ciders collected for 

 study and comparison. 



TABLE VIII. Final analyses of the finished ciders made with pure, yeast cultures at the 



Virginia station, 1901-4. 



Tables IX and X present the results of analyses of American-made 

 ciders collected for comparison during this investigation, and analyzed 

 at the Bureau of Chemistry and at the chemical laboratory of the Vir- 

 ginia Agricultural Experiment Station. Among these samples there 

 are some of fine quality, as determined both by analysis and sampling. 

 Those given in Table IX are among the best, but others of the com- 

 paratively dry ciders are commendable. 



