UTILIZATION OF GRAPE POMACE AND STEMS. 13 



Jelly made from grape skins contains only a minimum quantity 

 of cream of tartar, since most of this has been removed with the 

 juice; consequently, there is less tendency to granulation than in 

 jelly made from the whole grapes. Jellies which were made in the 

 laboratory from grape skins in the fall of 1919 were still free from 

 crystals in the summer of 1920. 



Ash determinations, which bear strongly on this point, showed 

 0.15 per cent of ash in the jell}'^ made from grape skins, while that 

 made from the whole grapes from the same section of the countrv- 

 showed 0.31 per cent. This is another indication that the cream of 

 tartar content in the case of jelly from grape skins is lower than in 

 that from the whole graj^es. 



Those who would not care to make jelly from the refuse skins 

 could can the jelly stock and sell it to jellj^ manufacturers or to 

 housewives. However, it is thought that this stock, upon standing, 

 might become gradually weaker in its power of gelatinization. a 

 fact recognized by jelly technologists as occurring in apple-jelly 

 stock. 



That a good grade of jelly can be made from grape skins is noth- 

 ing new in itself. Many housewives make good jelly from the pomace 

 resulting from homemade grape juice, and field experiencies in the 

 summer of 1919 disclosed the fact that in New Jersey many persons 

 w^ere securing the pomace from grape- juice manufacturers for this 

 purpose. 



QUANTITY AND VALUE OF JELLY AND RESIDUE. 



As i^reviously estimated. 4,400 tons of wet pomace result annually 

 from the grape-juice industr}-, of which 3,300 tons are wet skins. 

 The results of the experiments conducted, indicate that at least three 

 8-ounce glasses of jelly can be made from each pound of wet skins. 

 Calculating on this basis, there could be manufactured from the 

 total available annual supply of wet skins about 19,800,000 8-ounce 

 glasses of jelly. 



Grape jelly now appears on the market in three forms: (1) Pure 

 grape jelly, made from the whole grapes; (2) apple-base grape jelly, 

 made from a mixture of grape juice and apple juice; and (3) grape 

 apple-pectin jell}', made from jelly stock strengthened in its jellify- 

 ing properties by the addition of commercial apple-pectin stock. 

 The prices of these products vary greatly. Pure grape jelly sold at 

 wholesale in January, 1921, for $2.70 a dozen 8-ounce glasses, and 

 some of it retailed for 30 cents a glass. Apple-base grape jelly and 

 pectin grape jelly sold at wliolesale for al)out $1.40 a dozen glasses, 

 retailing at about 15 cents a glass. 



As a basis for a comparison of prices, it may be stated tliat in 

 January, 1921, apple jelly sold at wholesale for about $1.40 a dozen 



