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. 
Silver Creek. 
Fredonia 
Portland 
Forsyth 
Irving 
Ripley 
Condition of grapes. 
Well ripened 
Fairly well ripened. 
Well ripened 
do 
do 
Overripe 
Solids 
per 100 cc. 
Grams. 
19.08 
20.81 
19.89 
19.31 
16.44 
18.50 
Sugars as 
invert 
before 
inver- 
sion per 
100 cc. 
Grams. 
17.02 
18.72 
17.87 
17.30 
14.15 
15.98 
Non- 
sugar 
solids per 
100 cc. 
Grams. 
2.06 
2.09 
2.02 
2.01 
2.29 
2.52 
Alcohol 
per 100 cc. 
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 
