New York AGRICULTURAL EXPERIMENT STATION. 
I. COMPOSITION OF APPLE JUICE. 
233 
Analyses of apple juice, representing 122 samples and 83 varieties 
of apples, all American grown, are summarized in the following 
table: 
Taste II] SuMMAry oF ANALYSES OF APPLE JUICE. 









| ene 
| ent o bose Navoe 
; 2 A | Fixed i 
AVERAGE OF Specific [Soli Reduc | _ total | : analyses 
; olids.| ing | Sucrose.| sugarin| Ash. |acid as 
ANALYSES MADE IN | gravity. sugared tray at enatic: pape 
| invert | d ; 
| sugar. 
| { 
Per ct.| Perct.| Perct.. Per ct | Per ct.| Perct.. Per ct.| 
EW VOT cc. wire oa 12064015. 111" £9.28 3.85) Foote Oslo On 5a! 13 
Pennsylvania........ 120565 1320 hi i267 3.61) 11.47; 0.28} 0.58 iat 
Virginia Heat ee Pa LOS 731) 7-00} Sool LOW 4th eal O52 Le 
Washington, D.C.... 1.054 13.39). 6.84} 3.48) 10°..00}"0.33) 0751) 21 
Average of all.... igs 13.52! Be BeAS 10291) 0.29) 0.52 
| | | | 


The constituents of apple juice of most interest in connection 
with the making of vinegar are the sugars, because they furnish 
the original material for the final production of acetic acid. The 
value of apple juice for vinegar-making is mainly dependent upon 
the amount of sugars contained in it. The percentage of sugars 
varies greatly in apple juice, ranging all the way from 6.74 to 15.39 
in the cases examined. ‘These variations are dependent upon a 
variety of conditions, among which the following may be men- 
tioned as the most prominent: Variety of apple, stage of ripeness, 
soil, climate and culture. 
Sugar is present in apples in largest quantity only when they 
are ripe. The sugar decreases when apples become over-ripe. 
Therefore, green apples and partly decayed apples contain less 
sugar and produce less acid in vinegar than apples that are in the 
proper stage of ripeness. 
It is a matter of interest to notice that sweet apples are not 
necessarily richer in sugars than sour apples. The increase of 
sweetness, apparent to the taste, is due more to the fact that sweet 
apples contain less malic acid than sour apples. For example, the 
sample of Red Astrachan apple juice contains 10.16 per ct. of 
sugars and 1.15 per ct. of malic acid, while Tolman Sweet and 
Sweet Bough contain about the same amount of sugar, but only 
0.10 to 0.20 per ct. of malic acid. 
