CONCORD GRAPE JUICE. 



of 1913 and 1914 were slightly better than those of 1912 in sugar 

 content and general maturity. It is natural that there should be 

 more or less variation in sugar content, even in fruit from the same 

 locality, since it is obvious that the nature of the soil, the location 

 and drainage of the vineyard, and the manner of cultivation have 

 a very decided effect upon sugar formation. Table 1 shows this 

 variation in solids and alcohol content of six samples of grapes 

 produced in different sections of the Chautauqua belt. 



Table 1. — Variation in solids and alcohol content of Concord grapes from different sections 



of the Chautauqua belt. 



Section. 



Condition of grapes. 





Sugars as 







invert 



Non- 



Solids 



before 



sugar 



per 100 cc. 



inver- 



solids per 





sion per 



100 cc. 





100 cc. 





Grams. 



Grams. 



Grams. 



19.08 



17.02 



2.06 



20.81 



18.72 



2.09 



19.89 



17.87 



2.02 



19.31 



17.30 



2.01 



16.44 



14.15 



2.29 



18.50 



15.98 



2.52 



Alcohol 

 per 100 cc. 



Silver Creek. 



Fredonia 



Portland 



Forsyth 



Irving 



Ripley 



Well ripened 



Fairly well ripened. 



Well ripened 



do 



do 



Overripe 



Grams. 

 0.06 

 .06 

 .06 

 .06 

 .06 

 .12 



The samples represented the average from several crates taken 

 from deliveries to the factory. All samples were in good condition 

 and similar in appearance. The juices were cold hand pressed. 

 Table 1 shows a variation of about 4.5 grams of sugar per 100 cubic 

 centimeters. The sample from the Irving section, although of good 

 appearance, had a flat, insipid taste, and was low in acid. The sample 

 from Ripley showed signs of shriveling, and contained a small amount 

 of damaged berries. 



While the greater part of the fruit was received in wagonlots 

 directly from the farmers, some was received in refrigerator cars. 

 Generally speaking, shipments made in cars were very satisfactory, 

 no particular damage to the grapes resulting when loaded carefully. 

 In one case a shipment was in transit a week, and showed no signs 

 of deterioration of any kind, the grapes being in good condition 

 when unloaded at the factory. Occasionally, however, upon opening 

 a car a distinct odor of fermentation was perceptible. In such cases 

 crushed and moldy fruit, due to overfilling of the crates, was found 

 to be present in appreciable amounts. Alcohol determinations on 

 samples taken from these cars showed surprisingly low amounts 

 of this ingredient. 



A great number of alcohol determinations were made on grapes of 

 varying quality. It was found that good, sound fruit contains only 

 small amounts of alcohol, varying from 0.02 to 0.07 gram per 100 

 cubic centimeters of juice. That sound fruit should be low in alcohol 



