COMPARISON OF ANALYSES. 
41 
COMPARISON OF ANALYTICAL DATA. 
The final analyses of the finished ciders made in our experiments 
are brought together in Table VIII. An inspection of these data 
shows the remarkably uniform character of the ciders in regard to 
specific gravity, acid, and sugar-free solids. The three samples of must 
from which these various ciders were made were so nearly alike that 
no deduction can be made on this point; yet in alcohol content there 
is a striking variation throughout, and even in samples from the same 
must where the sugar is practical \y exhausted, as in tests Nos. 9 and 
11, there is a whole per cent difference in alcohol content. This affects 
greatly the character of the beverage, and in other characteristics, as 
effervescence, aroma, and flavor, these ciders were very different. 
The indications are that there is here a fruitful field for further 
investigation. 
The sugar content in all these ciders was low, and in several prac- 
tically exhausted. No sucrose whatever was present, and in fact 
there never is any sucrose remaining in a properly fermented cider, 
as this form of sugar is promptly inverted during the first fermenta- 
tion. Table VIII contrasts strangely with Tables IX and X, in 
which are presented the analyses of miscellaneous ciders collected for 
study and comparison. 
Table VIII. — Final analyses of the finished ciders made with pure yeast cultures at iht 
Virginia station, 1901-4. 
Test 
No. 
Yeast 
No. 
Specific 
gravity. 
Grams per 100 cc. 
Sample 
No. 
Alco- 
hol. 
Acid as 
sul- 
phuric. 
Total 
sugar. 
Total 
solids. 
Sugar- 
free 
solids. 
Remarks. 
137 
2 
73 
1.004 
4.43 
0.35 
0.98 
2.60 
1.62 
IMade from the same 
J must, sp. gr. 1.050. 
138 
3 
74 
1.003 
5.20 
.48 
.20 
2.24 
2.04 
304 
6 
8 
.999 
5.66 
.33 
Trace. 
1.79 
1.79 
305 
7 
37 
1.004 
5.28 
.43 
.64 
2.48 
1.84 
306 
8 
66 
1.003 
6.00 
.39 
.90 
2.64 
1.74 
Made from the same 
307 
9 
73 
.999 
6.36 
.37 
Trace. 
1.69 
1.69 
must, sp. gr. 1.051. 
308 
10 
74 
.998 
6.20 
.37 
Trace. 
1.73 
1.73 
309 
11 
97 
1.003 
5.37 
.34 
Trace. 
1.76 
1.76 
310 
12 
8 
1.011 
4.23 
.54 
2.11 
3.84 
1.73 
311 
13 
66 
1.001 
5.16 
.35 
.35 
1.83 
1.48 
312 
313 
314 
14 
15 
16 
71 
73 
97 
1.005 
1.001 
1.000 
4.76 
5.37 
5.00 
.32 
.39 
.35 
.75 
.35 
Trace. 
2.39 
1.98 
1.59 
1.64 
1.63 
1.59 
Made from the same 
must, sp. gr. 1.053. 
315 
21 
37 
1.003 
4.66 
.41 
.38 
2.17 
1.79 
316 
18 
74 
1.001 
5.09 
.40 
.27 
1.93 
1.66 
330 
17 
erage . . 
Wild. 
1.005 
5.48 
.38 
1.41 
2.73 
1.32 
Av 
1.002 
5.26 
.39 
.52 
2.21 
1.69 
Tables IX and X present the results of analyses of American-made 
ciders collected for comparison during this investigation, and analyzed 
at the Bureau of Chemistry and at the chemical laboratory of the Vir- 
ginia Agricultural Experiment Station. Among these samples there 
are some of fine quality, as determined both by analysis and sampling. 
Those given in Table IX are among the best, but others of the com- 
paratively dry ciders are commendable. 
