52 
Journal of Agricultural Research 
Vol. XXIII, No. i 
of the University of California, and reported by him to be true to name. 
These were designated as (i) Muscat and (2) Petite Sirah. The Muscat 
juice was expressed without heating and was pasteurized in the container 
at 175 0 F. The Petite Sirah juice was prepared by heating the crushed 
grapes to about 160° F., and pasteurizing in the container at 175 0 F. 
The Muscat juice was a pale yellow liquid, having a sweetish odor. 
When distilled for the purpose of the test, the first portion of the distillate 
was observed to be very fragrant, the odor being somewhat like that 
of nutmeg. The Petite Sirah juice was a deep purplish red liquid, 
without much odor but having a pleasant, very sweet taste. No reaction 
for methyl anthranilate could be obtained with either of these liquids 
when portions of 500 cc. were subjected to the special test. 
We are indebted to Mr. Elmer Snyder, of Fresno, Calif., for several 
additional samples of California juices, which were supplied by the 
California Wine Association and designated as follows: (1) Muscat, (2) 
Burger, (3) Sauvignon vert, (4) Zinfandel, (5) Alicante Bouschet. The 
first three of these samples were pale yellow or brownish yellow liquids, 
while the fourth and fifth had a deep purplish red color and a somewhat 
distinctive odor. The light-colored juices were cold-pressed, while the 
purplish red ones were obtained by heating the grapes before pressing. 
In none of these five samples of grape juice could any trace of methyl 
anthranilate be detected. 
COMMERCIAL GRAPE JUICES 
In connection with the examination of juices from definite varieties 
of the grape it was deemed desirable to ascertain the character of some 
of the commercial products, of which a considerable number were avail¬ 
able. 
The products from 13 manufacturers of grape juice in the Eastern or 
Central States, all of which were either definitely declared to have been 
made from Concord grapes or were deep red liquids having the characters 
of pure Concord juices, gave evidence of the presence of methyl anthranil¬ 
ate, but not in larger proportions than had been found in perfectly 
authentic juices. The same positive results were obtained from a red juice 
produced in the State of Washington. This juice was stated to have 
been made from Concord and Worden grapes, and it was collected 
directly from the press by an official inspector from the Bureau of Chem¬ 
istry, United States Department of Agriculture. On the other hand, one 
sample of a California product, although labeled “Concord Grape Juice'' 
and containing methyl anthranilate, was a yellowish liquid having a 
sweetish, honeylike odor, quite unlike that of a pure Concord juice. Its 
authenticity and purity were therefore extremely doubtful. Very slight 
reactions for methyl anthranilate were obtained with two red juices, pro¬ 
duced by Eastern manufacturers, which were not designated as Con¬ 
cord; and traces of the ester were indicated in two commercial Catawba 
juices, both of which were clear, pale yellow liquids containing sulphur 
dioxid. 
Only a few commercial juices gave results which indicated the complete 
absence of methyl anthranilate. These comprised the following products: 
(1) Two samples designated simply as grape juice, which were clear, pale 
yellow liquids; (2) one sample specifically designated as Catawba juice, 
which was a clear, bright yellow liquid; (3) three samples of red California 
juices, one of which was stated to have been prepared from ripe wine 
