10 ENOLOGICAL STUDIES. 



REEXAMINATION OF SAMPLES. 



Some samples were saved, and on these determinations were 

 repeated later at Stonehenge, as shown in the table (p. 14). These 

 data confirm the finding of sucrose, as shown by the analysis made of 

 the fresh samples, although the amounts found were smaller, thus 

 indicating that inversion had taken place during the interim. This 

 later examination, made December 30, shows a decline of over 2 

 grams per 100 cc of sucrose, and the results were in this case checked 

 by the polariscope. The disappearance of sucrose on standing is 

 further confirmed by Field No. 241, which was not analyzed until 

 June 22, 1910, and showed on this date a decided loss of sucrose 

 as compared with the samples of this seedling grape analyzed when 

 fresh. The two samples designated as Field Nos. 122 and 179 were 

 picked on October 1 and 6, respectively, duplicate samples of the 

 expressed juice being preserved with mercuric chlorid and held until 

 examined at the Stonehenge Laboratory, as just stated. 



The fruit from the vines was carefully tested every two or three 

 days until maturity, and it was found to deteriorate in quality, 

 gradually becoming in a large measure characterless, flat, and insipid. 

 This fact, however, does not detract from the scientific interest of 

 the specimen. It is suggested that this seedling might be used for 

 cross-pollenizing some of our strong-growing grapes, rich in acid 

 and flavor, like the Catawba or others of the Labrusca and ^Estivalis 

 groups. Seedling^ from such crosses might result in improving the 

 character of vintage grapes in the direction of milder flavor and 

 lower acid content. 



WORK OF 1910. 

 CHECK WORK ON THE SUCROSE CONTENT OF THE SANDUSKY SEEDLING. 



The discovery of sucrose in such large quantities in these several 

 varieties of cultivated grapes led the Chief of the Bureau of Chemistry 

 to direct that during 1910 samples be furnished to the Sugar Labo- 

 ratory at Washington, so that an independent check might be made 

 on the results already obtained at the Sandusky Laboratory, and 

 also on the additional analyses to be made in the enological inves- 

 tigations during 1910. Only one variety was used for the check work, 

 namely, the new seedling grape in which sucrose had been first 

 discovered at Sandusky. The samples sent to the Bureau of Chem- 

 istry were analyzed by A. H. Bryan, Chief of the Sugar Laboratory, 

 and portions of the same samples were sent to B. G. Hartmann at 

 the Stonehenge Laboratory, Charlottesville, Va. The one sample 

 used for the check work, Field No. 50, was taken September 16, 1910. 



