CONCORD GRAPE JUICE. 



15 



Table 7. — Chemical composition of Concord grape juice at time of storing and after 4 



months' storage. 









a 



i 



6 



8 



•a 

 a 











O 









.c" 













s8 





I 



ft 



° 8 



t- Q 



8 



8 





-Co - 



8 o- 







4J 



C3 



E 







<6 



a 



Ms 



*§ 



ft 



0" 



a 



5: 



ft 



u 



CD 



ft 





52 u 



2g 



to . 



.2 ° 



Analysis before or 



o 









0> CD 



t> ft 

 a - 

 •" a 



CO .2 



*d 





03 ft 



'5 



03 



a 



+3 







Ife 



s « 



|g 



after storage. 



o 



> 

 >t 



> ft 



to ° 







03 



.8 -J 

 1-9 



03 

 O 



l 





 







"o ft 





B ft 





ft 

 3 



o 



c3 -a 



to a> 



03 ** 



03 'io 



co g 

 03 



03 



3 



°3 



03 



fc-o 

 •J5 



f-. 



03 



CD 







B 



14 



ft 



•t3 

 "oS 



"2 

 ■32; 



CO 



a 

 1 









3 



p 





O 







*-i 











03 





m 



-^ 



m 



02 



£ 



EH 



ft 



PR 







"^ 



3 



3 



EH 





Grams. 



P.ct. 



Gms. 



Gms. 



Gms. 



Gms. 



Gms. 



Gms. 



Gms. 



Gms. 



Cc. 



Cc. 



Gms. 



Before 



17.01 



1.03 



13.25 



13. 38 



3.76 



1.26 



0.99 



0.30 



0.72 



0.34 



38.4 



7.6 



0.26 



After 



16.41 



1.07 



13.34 



13.47 



3.07 



1.10 



.72 



.28 



.47 



.22 



24.8 



4.4 



.19 



Before 



16.99 



.64 



13.55 



13.60 



3.44 



1.11 



.88 



.26 



.64 



.34 



33.8 



7.6 



.17 



After 



16.41 



.70 



13.58 



13.45 



2.83 



1.01 



.69 



.24 



.49 



.24 



25.8 



4.4 



.13 



Before 



17.01 





13.95 



13.99 



3.06 



1.08 



1.03 



.24 



.85 



.44 



45.2 



7.2 



.28 



After 



16.62 



"."67" 



13.80 



13.89 



2.82 



.95 



.78 



.23 



.60 



.30 



32.0 



4.6 



.21 



Before 



17.59 





14.45 



14.60 



3.14 



1.08 



.97 



.24 



.77 



.39 



40.8 



7.6 



.20 



After 



17.17 



"."69* 



14.50 



14.41 



2.67 



1.02 



.84 



.27 



.63 



.32 



33.6 



4.4 



.16 



Before 



18.50 





15.11 



15.15 



3.39 



1.07 



1.02 



.31 



.74 



.37 



39.6 



8.0 



.19 



After 



17.69 



"'.oh' 



14.99 



14.95 



2.70 



.92 



.69 



.19 



.54 



.27 



28.6 



4.6 



.17 



Before 



19.76 





16.39 



16.55 



3.37 



1.04 



1.00 



.24 



.80 



.39 



42.8 



7.6 



.20 



After 



19.18 



.10 



16.15 



16.30 



3.03 



.91 



.75 



.27 



.53 



.29 



28.0 



3.8 



.18 



Before 



17.35 





13.97 



14.05 



3.38 



.98 



.90 



.13 



.81 



.39 



43.2 



8.0 



.15 



After 



16.47 



"\"ii$" 



13.87 



13.82 



2.60 



.83 



.65 



.13 



.57 



.31 



30.4 



4.4 



.13 



Before 



18.48 



.14 



15.07 



15.11 



3.41 



1.25 



.85 



.15 



.73 



.37 



39.0 



8.0 



.26 



After 



17.95 



.23 



15.02 



15.13 



2.93 



1.07 



.66 



.22 



.50 



.24 



26.6 



3.0 



.22 



Before 



17.84 



.58 



14.32 



14.49 



3.52 



1.27 



.97 



.17 



.86 



.40 



45.6 



8.0 



.24 



After 



17.33 



.69 



14.32 



14.30 



3.01 



1.07 



.58 



.14 



.49 



.24 



26.0 



3.4 



.17 



Before 



18.08 





14.70 



14.74 



3.38 



1.22 



.89 



.19 



.76 



.37 



40.4 



6.4 



.22 



After 



17.85 



"."23" 



14.88 



14.84 



2.97 



1.08 



.67 



.22 



.50 



.27 



26.4 



3.4 



.17 



Before 



18.50 





15.10 



15.21 



3.40 



1.22 



.90 



.15 



.80 



.38 



42.8 



7.2 



.27 



After 



18.22 



"."io* 



15.26 



15.21 



2.96 



1.09 



.70 



.21 



.55 



.27 



29.0 



3.6 



.20 



Table 8. — Maxima, minima, and averages of data given in Table 7: Changes in chemical 

 composition of Concord grape juice resulting from 4 months' storage. 







 



u 

 ft 



3 







£ 

 .2 



>>6 



CS ° 

 IS ft 



ii 

 is 



03 O 



^ a ft 



■a 



—• a 

 



CO 



1? 



S£ CC 



m ft 



B 







03 



+= o 



M o 



Ss 

 33 



03 a 



P- ..^ 



03 'Eh 



t; 03 



sas 



111 



u, 03 " 



* ■§ 



■3 s S 



T3 



1 . 



.2 § 



Is 



tH 



eg 



ft 



j§ . 

 H 6 

 03 O 



if 



oS 



i 



CO 



ci 







8 



M 



IS 

 ft 



^3" 



O 



W 2d 



I - s 



^ 03 ft 



.a .8 



.■g C3 p, 



03 O-g 

 S3 ^2 03 



J2ft 

 



§1 



9 8 



a mo 

 oi-ss 





CO 



CO 



02 



£ 



EH 



EH 







•< 



<! 



< 



EH 



Before: 



Grams. 



Grams. 



Grams. 



Grams. 



Grams. 



Grams. 



Grams. 



Grams. 



Gram,*. 



Cc. 



Cc. 



Grams. 



Maximum 



19.76 



16.39 



16.55 



3.76 



1.27 



1.03 



0.31 



0.86 



0.44 



45.6 



8.0 



0.28 



Minimum . 



16.99 



13.25 



13.38 



3.06 



.98 



.85 



.13 



.64 



.34 



33.8 



6.4 



.15 



Average... 

 After: 



Maximum 



17.92 



14.54 



14.62 



3.38 



1.14 



.94 



.21 



.77 



.39 



41.1 



7.5 



.22 



19.18 



16.15 



16.30 



3.07 



1.10 



.84 



.28 



.63 



.32 



33.6 



4.6 



.22 



Minimum. 



16.41 



13.34 



13.45 



2.60 



.83 



.58 



.13 



.47 



.22 



24.8 



3.0 



.13 



Average. . . 



17.39 



14.52 



14.52 



2.87 



1.01 



.70 



.22 



.53 



.27 



28.3 



4.0 



.18 



Average loss.. 



.53 



. .02 



.10 



.51 



.13 



.24 



-.01 



.24 



.12 



13.0 



3.5 



.04 



A hot grape juice represents a supersaturated solution of cream of 

 tartar. As the juice in the carboy cools, the cream of tartar crystal- 

 lizes until the solution is reduced to the point of saturation. This 



