CHEMICAL COMPOSITION OF AMERICAN GRAPES. Ves 
DISCUSSION OF ANALYTICAL RESULTS. 
1911 SAMPLES. 
The remarkably high quality of the samples of the standard varie- 
ties collected in 1911, examined at Sandusky and Charlottesville, is 
worthy of emphasis, because of the statement so frequently made in 
the past that our native grapes are unfit for wines or other by-products 
without a large addition of sugar or sugar solution. It may be 
noted that 28 samples of Catawba from the northern Ohio district 
average 20.24 grams of sugar and 0.709 gram of acid in 100 cc, or an 
acid-sugar ratio of 1 to 28.6. Such fruit properly handled does not 
require any amelioration for unfermented juice or for wine. In this 
connection it is important to note that this is the lowest acid content 
found for Catawba but not the highest sugar content. The crop of 
1911 was exceptionally well balanced as to the ratio of acid and 
sugar content in most varieties. 
Clinton for five samples examined shows 21.62 grams of sugar and 
1.173 grams of acid in 100 cc, or an acid-sugar ratio of 1 to 18.4. 
This is the highest sugar content recorded fon Clinton, and also the 
widest acid-sugar ratio. 
The Concord samples show remarkable acid-sugar ratios. For 
both northern Ohio and Virginia samples this is about 1 to 34, and 
23 Concord samples collected from other northern points outside of 
Ohio show an acid-sugar ratio of 1 to 25.9. 
Cynthiana and Norton are similar varieties in appearance, growth, 
and general character of fruit but show differences in composition 
which are quite important. Cynthiana in Virginia gives 21.23 grams 
of sugar and 0.767 gram of acid in 100 cc, or an acid-sugar ratio 
of 1 to 27.7, while Norton, with 21.49 grams of sugar and 0.867 gram 
of acid in 100 cc of juice, shows an acid-sugar ratio of 1 to 24.8. From 
the well-known character of the juice of these grapes, and the large 
precipitation of cream of tartar which will occur with correct treat- 
ment, the acid content is rather low for producing a pleasant, 
sprightly food product. 
| 1913 SAMPLES. 
The samples collected in North Carolina were of varieties of the 
Vitis rotundifolia species commonly called muscadine grapes. Since 
these are grown quite extensively for the manufacture of wine, it 
was desirable to obtain information as to their composition. Their 
acid content is in most cases favorable to wine making. ‘Ten samples 
were examined for sucrose with the result that this form of sugar was 
found in appreciable quantity. The results here given are on the 
expressed juice. 
The New Jersey samples introduce a few names not heretofore 
recorded in this work. None of the samples from this district show 
a high sugar content; in fact they are mostly low in sugar when 
