12 ENOLOGICAL, STUDIES. 



WORDEN. 



Field No. 1. Very fine fruit; nearly ripe. 



3. Very fine fruit; some berries bursting. 

 13. Very fine fruit; appears fully ripe. 

 27. Very fine fruit; appears fully ripe. 

 46. Good fruit; fully ripe. 

 63. Bunches small; good berries; fully ripe. 

 87. Good fruit; overripe. 

 137. Good condition, but overripe. 

 191. Small bunches; berries sound ; overripe. 



37. Large, good bunches; not fully ripe. 



38. Very fine fruit; not fully ripe. 

 52. Very good fruit; not fully ripe. 

 93. Fruit only ordinary; fully ripe. 



GENERAL. DISCUSSION OF RESULTS. 



The examinations of the seedling grape in both years covered 

 the period from the date it became barely edible until it was over- 

 ripe, in each case a period of 22 days. The total sugar content in 

 the analysis of the fresh fruit, as shown by the table, varied about 

 3 per cent in the first year and about 5 per cent in the second year. 

 The ratio of reducing sugar to sucrose content varied from 1 : 0.80 

 to 1:1.04 in 1909 and from 1 : 1 to 1:1.19 in 1910, thus showing a 

 fairly constant proportion between these two forms of sugar. The 

 total acid content decreased about one-third in each year during 

 the period the variety was under examination. 



During the season of 1909 only one sample of Hayes and two each 

 of Pocklington and Worden were examined at the Sandusky Lab- 

 oratory. All of these showed quite a large amount of sucrose, hence 

 in 1910 it was decided to examine these varieties more carefully, 

 but only one sample of Hayes could be procured, as it is not grown 

 to any extent. Of Pocklington and Worden, however, quite an 

 extensive series .of samples was obtained from the Steuk Vineyard 

 at Venice, Ohio, and of the Worden grapes several additional sam- 

 ples from widely separated points were also analyzed. The analytical 

 data in every instance confirmed the results obtained in 1909. None 

 of the data, either in the case of the seedling or of these well-known 

 varieties, indicates that sucrose occurs in greater quantities at any 

 given period of maturity. In fact, the variations in the amount 

 of sucrose obtained from the same variety of grapes at different 

 dates are quite irregular. This fact does not admit of explanation 

 by the data so far determined, but as the analysts checked the results 

 carefully it is believed that they are correct. 



During the season of 1910 careful gravimetric tests were made 

 for sucrose whenever there was any indication of its presence, and 



