22 ENOLOGICAL STUDIES. 



of acid is remarkable in total amount, yet the results show a great 

 improvement in the fruit as sampled for this study as compared with 

 the samples harvested for the vintage. (See detailed analyses of 

 varieties, p. 24, for these data.) The proportional increase of sugar 

 to loss of acid for this variety is above that of any of the strictly wine 

 grapes. 



The data for Delaware show what a very fine wine grape this is 

 when fully matured. The rise in sugar during the 26-day period 

 when this variety was sampled was not so great in proportion to the 

 total as was found in the Catawba, Clinton, or Norton, but the drop 

 of over one-half in total acid is of the greatest significance, and the 

 proportional increase of sugar to acid lost is greater than in the other 

 varieties of strictly wine grapes just mentioned. 



Ives was uniformly poor in quality in 1910, but the data as to acid 

 decrease and proportional sugar increase are important. 



Norton shows a consistent and steady rise in sugar and a notable 

 decrease in acid during the period of sampling. Yet in the maximum 

 sample the sugar is lower and the acid higher than is usual for this 

 variety when grown in the most suitable environment. Evidently 

 this grape requires a longer growing season than is usual at Sandusky. 

 The acid-sugar ratio, however, greatly exceeds the figure for Catawba, 

 and the percentage increase of sugar is the greatest recorded for any 

 variety. 



Pocklington is of too little consequence as a vintage fruit to war- 

 rant an extended study of the character here undertaken, and the 

 data are presented only because this variety was under observation 

 in the sucrose investigation. The Seedling, whose peculiar composi- 

 tion led to the sucrose investigation, is also included (see p. 20). 

 The commercial importance of this grape in its present development 

 is slight, but the remarkable fact that its ratio of loss of acid to in- 

 crease of sugar is 1: 23.6 is a most notable item in the chemistry of 

 the grape. If it be found possible to transmit the peculiarities of 

 this variety to a seedling progeny, accompanied by greater vigor, a 

 valuable product should result. 



Worden is so much like Concord that chemically it is not necessary 

 to study the two varieties in an investigation of this nature. The 

 record presented is also taken from the sucrose work. It is, however, 

 notable that this variety when fully ripe is rich in sugar, with a proper 

 proportion of acid. 



NOTES MADE ON SAMPLES ON THE DATES OP ANALYSIS, 1910. 



BRIGHTON. 



Field No. 8. Good fruit, well colored and sweet. 

 23. Large fine bunches, fully ripe. 

 68. Fine fruit, good condition. 



