June is, 1925 Environment and Chemical Composition of Grape Juices 1151 
cord, Clinton, Elvira, Isabella, Jacques 
(Lenoir) Noah, Taylor, Telegraph, and 
Othello, grown at the oenological 
station at Montpelier, finding no 
sucrose present in any of them. 
Bioletti, Cruess, and Davi (14) also 
found no sucrose in Vinifera varieties 
grown in California. 
Most American students of grapes 
have proceeded upon the assumption 
that the native American varieties are 
like the European Vinifera in being 
sucrose free, and in the older analytical 
work and some of more recent date (IS, 
26, 453, 61) upon American varieties 
no examinations for sucrose were made. 
It has even been proposed to employ 
the absence of sucrose as a test for 
purity in unfermented grape juices (58). 
The presence of sucrose in consider¬ 
able amounts in well matured samples 
of fruit has, however, been reported for 
a number of American grapes. Gore 
(24) in 1909 found 2 per cent in juice of 
Mish and 0.69 per cent in Scuppernong 
juice (two varieties of Vitis rotundifolia 
or “Muscadine” grapes), with prob¬ 
able traces in Concord and Catawba 
juices, and Alwood (1, 2, 4, 8) in the 
next two years found large amounts in 
an unnamed. seedling with smaller 
amounts in Catawba, Norton, and 
Montefiore, Hayes, Worden, Pockling- 
ton, Illinois City, and Nectar. Its 
presence was not correlated with de¬ 
gree of maturity of the fruit. Howard 
(84) reported analyses of 12 samples of 
grape juice, finding cane sugar in Ca¬ 
tawba and in three unlabeled samples 
which were presumably Concord. 
Thompson and Whittier (56) found 0.5 
per cent or more of sucrose in the juice 
of 5 varieties of grapes examined. 
Gore (25) examined 66 varieties yearly 
for four years (1911-1914), finding 
that it was present occasionally in 10, 
frequently in 13, and absent in 43. 
The fruit examined by Gore came from 
.the Vineland vineyard, but a number 
of varieties of the Muscadine grape 
(Vitis rotundifolia) grown at Willard, 
N. C., were also examined. No su¬ 
crose was found at any time in Aga¬ 
wam, Barry, Berckmans, Brighton, 
Brilliant, Canada, Catawba, Centen¬ 
nial, Clinton, Concord, Cynthiana, 
Delaware, Diogenes, Dutchess, Early 
Champion, Eaton, Elvira, Eumelan, 
Franklin, Gaertner, Goethe, Hartford, 
Herbemont, “Seibel Hybrid No. 1 or 
No. 2,” Iona, Ives, Jefferson, Lampasas, 
Lindley, Martha, Massasoit, Merri- 
mac, Missouri Riesling, Montefiore, 
Niagara, Noah, Norton, Perkins, Sa¬ 
lem, Ulster or the Rotundifolia varie¬ 
ties Flowers and James. It was pres¬ 
ent in all four years in Thomas (Ro¬ 
tundifolia) Pocklington and Nectar; in 
three years in Early Victor, Lady, 
Moore Early, Scuppernong (Rotundi¬ 
folia) and Woodruff; two years in 
Campbell Early, Colerain, Eden (Ro¬ 
tundifolia), Herbert, and Lenoir; and 
one year only in Clevener, Diamond, 
Diana, Early Daisy, Isabella, Rommel, 
Vergennes, Wilder, Winchell, and Wor¬ 
den. Some of the grapes used were 
pressed cold and some were heated to 
95° C. before pressing, after shipment 
from the vineyard to Washington. 
The widespread but very irregular 
occurrence of sucrose in American 
grapes is therefore firmly established. 
In the course of the present work in¬ 
dications of the presence of at least a 
trace of cane sugar have been found at 
some time in every one of the 66 vari¬ 
eties under study except Gaertner. In 
a few cases the difference in the figures 
before and after inversion is so slight— 
0.20 per cent or less—as to make it 
probable that the differences are due to 
experimental error. This may be the 
case for the small amounts found in 
Brilliant and Champion in 1922, Dela¬ 
ware in 1923, Elvira in 1921, Massasoit 
in 1922, Missouri Riesling and Ver¬ 
gennes in 1920, as in all j these varieties 
indications of cane sugar appeared only 
once in the period, but in all these cases 
the repetition of the test confirmed the 
first figures obtained. Of the 66 vari¬ 
eties fruiting in 1923, 48 showed posi¬ 
tive amounts (0.20 per cent or more) of 
sucrose; in 1922, 37 out of 63 showed 
positive amounts; in 1921, 23 out of 53; 
in 1920, 21 out of 66; and in 1909, 20 
out of 59. As the determinations for 
1919, 1920, and 1921 were made upon 
previously pasteurized samples, there 
is a possibility for the inversion of 
small amounts of cane sugar where 
present during the pasteurization. 
The fact that many of the juices of the 
varieties from the same vineyard pre¬ 
viously examined by Gore had been 
prepared by heating the fruit prior to 
pressing may have been responsible for 
the negative results reported by him for 
many of these varieties. 
That the occurrence of sucrose is ex¬ 
ceedingly erratic is indicated by Gore’s 
results as well as by those here re¬ 
ported. In no variety was it invaria¬ 
bly present through the five-year 
period covered by the work. In 15 
varieties it occurred only once— 
Brighton, Brilliant, Canada, Cham¬ 
pion, Diana, Delaware, Dutchess, Early 
Daisy, Early Victor, King Philip, 
Massasoit, Merrimac, Missouri Ries¬ 
ling, Vergennes, Winchell—and in 
7 of these only in 1923. In 16 va¬ 
rieties it was found twice, in 21 varieties 
3 times. It was present in four years 
out of five in the 11 varieties—Ca- 
