Breeding Rotundifolia Grapes 
41 
quantities of sugar that they develop. Some develop a comparatively 
high degree of glucose, while others mature with a much less quantity. 
(Found. Am. Grape Culture, by T. Y. Munson, pp. 122-125.) (U. S. 
Dept. Agr., Bui. 273, Bureau Plant Ind., pp. 39-40). 
TABLE NO. 16. 
Acidity in Seedling Rotundifolia Grapes. 
Parent Vines 
Sweet 
Sub-acid 
Acid 
Very Acid 
Scuppernong X Light Male No. 1_____ 
0 
7 
0 
0 
Scuppernong X Light Male Vine No. 2. _ _ 
2 
188 
62 
3 
Scuppernong X Dark Male No. 1___ 
6 
213 
81 
3 
James X Light Male No. 1 ___ __ 
0 
39 
10 
0 
Thomas X Light Male No. 1.. ______ 
0 
20 
8 
1 
It will be noticed that, in the table, the majority of the seedling 
vines fall in the second column under the sub-acid heading. Since the 
mother vines produce fruits of a sub-acid character, and absolutely 
nothing of this nature is known about the male vines, it seems plausible 
that by line breeding and selection, the percentage of offspring that 
produce acid fruits might be decreased considerably. It will further¬ 
more be noticed that not only acid and sub-acid fruits have occurred, 
but some few vines that produce sweet berries have been discovered. 
This great variation in sweetness and in acidity of fruits allows the 
breeder ample room for choice of vines. 
Taste alone, however, is but a poor guide for guaging the accurate 
saccharine content of fruits; because other components, as for instance 
acidity in varying degrees, materially affects and modifies sweetness, 
according to the sense of taste. Grapes low in sugar, and relatively 
lower in acid, might be pronounced sweet, while others higher in sugar, 
but with relatively more acid, would be termed not so sweet. (Found. 
Am. Grape Cult., by T. Y. Munson, pp. 122-123.) Hence grapes that 
are to be used for specific purposes, with a higher or a lower degree 
of sugar or of acid, can be developed by selecting with the aid of scien¬ 
tific instruments, mother plants that record the desirable quantity of 
sugar and of acid; and by proper mating we may find in the first, 
second, or third generation, vines that measure up to our ideal. 
Although the actual amounts of sugar and of tartaric acid in grapes 
can be accurately measured, the agreeableness of any combination can 
only be guaged by means of the taste. 
When we attempt to study the flavors in grapes we meet with another 
factor, which materially affects their agreeableness or eating quality; 
the aroma. This aroma is not lacking in the rotundifolia species, for 
early descriptions of the newly discovered continent contain glowing 
accounts of the strong odors of the vine. The articles undoubtedly 
refer to this group, because no other one species of grape abounds more 
plentifully along our Southern coasts. 
