LIBRARY
OF THE
University of California.
GIFT OF
.^.A.....O.....Q^...
Class
I
4
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF CHEMISTRY— BULLETIN NO. 88.
H. W. WILEY, Chief of Bureau.
The Chemical Composition of Apples and Cider.
I. The Composition of Apples in Relation to
Cider and Vinegar Production.
II. The Composition of Cider as Determined by
Dominant Fermentation with Pure Yeasts.
^\^M. B. ALWOOD,
Special Agent, U. S. Department of Agriculture, and Mycologist of the Virginia
Agricultural Experiment Station.
R. J. DAVIDSON,
Special Agent, U. S. Department of Agriculture, and Chemist of the Virginia
Agricultural Experiment Station.
^^. A. F. MOlSrCURE,
Assistant Mycologist, Virginia Agricultural Experiment Station.
WASHINGTON:
government printing office.
1904.
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF CHEMISTRY— BULLETIN NO. 88.
H. W. WILEY, Chief of Bureau.
The Chemical Composition of apples and Cider.
I. The Composition of Apples in Relation to
Cider and Vinegar Production.
n. The Composition of Cider as Determined by
Dominant Fermentation with Pure Yeasts.
BY
Special Agent, U. S. Department of Agriculture, and Mycologist of the Virginia
Agricultural Experiment Station.
11. J. T>AVIT>SOTsr,
Special Agent, U. S. Department of Agriculture, and Chemist of the Virginia
Agricultural Experiment Station.
^W, A. r. MONOURE,
Assistant Mycologist, Virginia Agricultural Experiment Station.
WASHINGTON:
government printing office.
1904,
LETTER OF TRANSMIHAL
U. S. Department of Agriculture,
Bureau of Chemistry,
Washington.! D. 6^., August W^ 190 Jf,.
Sir: The manuscript offered for publication herewith contains the
results of elaborate studies made on the composition of apples, apple
juices, and the fermented products thereof, conducted by this Bureau
in collaboration with the agricultural experiment station at Blacksburg,
Va., during the past two years. The chemical work was done partly
in the Bureau of Chemistry, but chiefl}^ in the laboratories of the Vir-
ginia station, while the fermentation experiments were made solely at
the experiment station. In regard to ^ the authorship, William B.
Alwood is solely responsible for the plan and direction of the work
herein presented, and the report has been prepared by him. To R. J.
Davidson should be accredited the chemical work done at the Virginia
station, while W. A. P. Moncure had charge of the fermentation room
and kept the records of that part of the work. The data obtained
throw a great deal of light upon the processes of fermentation and the
methods which should be used to secure the highest grade of products
from the juices of apples and other fruits. The researches reported
here form a sequel to Bulletin No. 71 of this Bureau, entitled "A
Study of Cider Making in France, Germany, and England," and I
recommend the publication of this manuscript as Bulletin No. 88 of
the Bureau of Chemistry.
Respectfully,
H. W. Wiley, Chief.
Hon. James Wilson,
Secretary of Agriculture,
3
Digitized by the Internet Archive
in 2007 with funding from
Microsoft Corporation
http://www.archive.org/details/chemicalcompositOOalworich
CONTENTS.
Page.
I. The Composition of Apples ix Relation to Cider and Vinegar Pro-
duction 7
Introduction , 7
Preparation of the samples 8
Juice and pomace 10
Dry matter and mineral constituents 18
II. The Composition of Cider as Determined by Dominant Fermentation
WITH Pure Yeasts 20
Work of 1901-2 20
Introduction 20
Cask experiments Nos. 2 and ^ 21
Work of 1903-4 25
First series of experiments, casks Nos. G to 11 *. 25
Cask experiment No. 6 25
Cask experiment No. 7 28
Cask experiment No. 8 29
Cask experiment No. 9 30
Cask experiment No. 10 32
Cask experiment No. 11 33
Second series of experiments, casks Nos. 12 to 15 34
Cask experiment No. 12 35
Cask experiment No. 13 36
Ca«k experiment No. 14 37
Cask experiment No. 15 37
Specific gravity and control of fermentation 38
Comparison of analytical data 41
Notes on samples of ciders from Tables VIII and IX 43
5
THE CHEMICAL COMPOSITION OF APPLES AND CIDER.
I.-THE COMPOSITION OF APPLES IN RELATION TO CIDER AND
VINEGAR PRODUCTION.
By Wm. B. Alwcod and R. J. Davidson.
INTRODUCTION.
As special work on the study of orchard problems and orchard prod-
ucts has progressed, the fact has become more and more patent that
for all but the most temporary results we must turn our attention
more to a thorough study of elemental principles. Thus in regard to
the subject in hand, the study more particularly of the fruit of the
apple, it appears that without a careful and comprehensive examina-
tion of the composition of the varieties of this fruit safe conclusions
on many important points which govern the future of varietal selection
and breeding for special purposes can not be reached.
A complete study of the composition of the apple fruit would
include the determination of other data than those derived solely from
a chemical analysis, but a study of the physical characteristics of varie-
ties has not yet been undertaken with an}^ accuracy. This is, how-
ever, planned for the future, when the condition of the work and the
equipment will permit. That these studies will contribute data for
the guidance of students of varieties there is ever}^ reason to believe,
but this will only be true when they have been brought to such tech-
nical perfection that the elemental data presented can be relied upon
for the making of safe deductions. Owing to the short period of
time covered and the local character of the work, very few deductions
are attempted in this paper. Chemistry and physics must be brought
more fully to bear upon the problems of pomology, and thus aid in
determining those factors which should guide us in the breeding and
selection of varieties for special climatic and soil conditions. When
7
8 CHEMICAL COMPOSITION OF APPLES AND CIDER.
all the factors of the problem are properly determined, who can say
that the horticulturist shall not, within a reasonable time, breed apples
that are more resistant to frost and to disease?
As a continuation of the work begun in 1901," during 1903 a further
investigation was made upon the composition of the more important
varieties of apples fruiting in the experiment station orchards at
Blacksburg, Va., in that year. This investigation includes the con-
sideration of the quantity of juice which was secured from a given
weight of each kind or variety of apple, and also a chemical analysis
of both juice and pomace, so as to obtain accurate data as to the
quality of the varieties and their relative value when used for the
manufacture of various secondary products.
PREPARATION OF THE SAMPLES.
The station orchards have been described and the character and
growth of the varieties sufficiently noted in bulletins Nos. 128 and
130 of the Virginia Station to render further descriptive matter under
these heads unnecessary.
The samples of fruit for the technical examination were selected
from the trees when fully mature and placed in ordinary 10-pound
grape baskets. Care was taken to select representative samples as to
variations in size and to select fruit from all parts of each tree. These
samples were labeled as picked and placed in a cool room, or, if nec-
essary to hold them for anal^^sis, they were placed in cold storage.
As far as could be determined with such a range of varieties, each
one was ground when in the best condition to yield the maximum
amount of juice, but in the case of a few varieties the fruit was held
until decidedly overripe and mealy, and because of this fact the juice
percentage is low in these varieties, which are indicated in Table I.
The sample actually pulped was selected from the specimens in the
basket with a view to representing fairly the individual character-
istics of the fruit. Only apples free from speck or injury were used,
and the stems were left on. The fruits were pulped in a machine
which consists of a circular rotating basin, in which Ihe sample is
placed, the pulping or chopping being accomplished by a geared device
which operates a walking beam carrying a knife at one end, set so as
to strike squarely on the wooden bottom of the vessel containing the
fruit. When the crank is turned this machine chops or pulps the
fruit very finely in the circular vessel as it rotates by a ratchet motion
beneath the knife. ' While this operation is slow, it gives good results.
The vessel carrying the fruit can be detached and the sample recov-
o U. 8. Dept. of Agr., Bureau of Chemiatry, Bui. No. 71: A Study of Cider Making.
PREPARATION OF SAMPLE. 9
ered with but slight loss. The comparatively high percentage of loss
in >5ome cases may lead to a misconception. In preparing a small
sample the loss shown in the table is proportionately much greater
than would occur when larger quantities are handled, as this rate of
loss would not continue.
The tissues of the fruit are in much better condition for extracting
the juice when pulped in this machine than when prepared by any
small mill of the grater type which was tried. First, a small hand-
grater was used, but it was found impossible to recover anywhere near
the entire weight of the sample, and the fruit was so poorly pulped
that the juice could not be expressed as completely as is necessary in
technical work. In the machine used, however, the sample can easily
be chopped too fine to give the best results under the press; therefore
the desired degree of fineness should be determined before the sample
is prepared.
After chopping the sample as fine as desired it was carefully trans-
ferred to a small hand press, known as a meat press, such as is com-
monly used for pressing small quantities of substances in laboratory
work. The screw was tightened slowly but very firmly until no more
juice could be extracted; then the pomace was broken up and repressed
as at the first operation, until it was exhausted as completely as pos
sible with this apparatus. The juice so obtained and the pomace were
weighed for comparison with the original sample. The samples were
prepared in this manner early in the morning, and the juice and
pomace were then delivered fresh to the chemical laboratory for
examination before changes could well occur. Table I sets forth ir
detail the results obtained in preparing the samples.
Table I. — Weight and percentage of sample recovered after pulping {Blacksburg, Va.^
1903).
SUMMER VARIETIES.
Variety.
Sample
No.
Weight of
original
sample.
Weight recovered after
pulping.
Percentage recovered and
lost.
Juice.
Pomace, j Total.
Juice.
Pomace.
Loss.
Benoni
251
250
263
254
253
256
265
252
258
255
Grams.
1,814.40
1,814.40
1,814.40
2,409.75
1,814.40
1,814.40
1,856.92
3,883.95
1,814.40
2,041.20
Grams.
992.25
1,105.65
878.85
1,304.10
850.50
623.70
1,020.60
2,097.90
935.55
595.35
Grams.
737. 10
680.40
878.85
1,105.65
907.20
1,162.35
765. 45
1,587.60
765.45
1,360.80
Grams.
1,729.35
1,786.05
1,757.70
2,409.75
1, 757. 70
1,786.05
1, 786. 05
3,685.50
1,701.00
1,956.15
Per cent.
54.68
60.93
48.43
54.12
46.86
34.37
54.96
54.01
51.56
29.16
Per cent.
40^62
37.50
48.43
45.88
50.00
64.06
41.22
40.87
42.18
66.66
Per cent.
4 70
Chenango
1 67
3.14
Oldenburg
.00
Red June
3 14
Sops of Wine a
Summer Pearmain. . .
Summer Rose
Westfield
1.57
3.82
5.12
6.26
Williams J^atwite a...
4.18
Average of all..
48.91
53.20
47.74
43.34
3.35
Average omit-
ting Nos. 255
and 266
3.4C
a Samples overmature when pulped.
10
CHEMICAL COMPOSITION OE APPLES AND CIDEE.
Table 1. — Weight and percentdge of sample recovered after pulping {Bkuikaburg, Va.^
1903)— Continued
AUTUMN VARIETIES.
Variety.
Sample
No.
Weight of
original
sample. I
i
Weight recovered after
pulping.
Juice. Pomace.
Total.
Percentage recovered and
lost.
Juice. Pomace.
Loss.
Baltzby
Buckingham
Fall Orange" ...
Fall Pippin
Fanny
Maiden Blush...
Mother
Moulin k Vent*.
Plumb Cider....
Portera
Smith Cider
Tolman Sweet . . .
Wealthy
Average of all..
Average omit-
ting Nos. 2G6
and 267
271
266
272
259
274
275
268
276
267
288
281
278
Grains.
1, 304. 10
1,360.80
1,190.70
1,474.20
1,569.25
1,360.80
1,332.45
340.20
1,332.45
1,289.92
1,289.92
1,360.80
1.360.80
Grams.
708.75
793.80
368.55
737. 10
822.15
694.57
765.45
212. 62
737. 10
467.77
652.06
680.40
680.40
Grams.
567.00
567.00
765.45
722.92
708.75
623.70
567.00
127. 57
595.36
793.80
637.87
623.70
652.05
Grams.
1,27b. lb
1,360.80
1,134.00
1,460.02
1,530.90
1,318.27
1,332.45
340. 19
1,332.45
1,261.57
1,289.92
1,304.10
1.332.45
Per cent.
64.34
58.33
30.95
50.00
52.72
51.04
57.45
62.50
55.32
36.26
50.54
50.00
50.00
Per cent.
43.47
41.67
64.28
49.38
45.45
46.83
42.65
37.50
44.68
61.63
49.46
45.83
47.91
Per
60.72
53.92
47.66
43.95
cent.
2.19
.00
4.77
.62
1.83
3.13
.00
.00
.00
2.21
.00
4.17
2.13
WINTER VARIETIES.
Albemarle Pippin c,
Arkansas
Baldwin
Belle de Boskoop .
Cannon
Gano
Grimes Golden
Jonathan
Lankford
Lawver
Limbertwig
Peck
Ralls Genet
Roxbury Russet |
Smokehouse
Via
Winesap i
Yellow Bellflower |
Yellow Newtown <?. . .
284 I 1,
1,
270
296
295
273
294
300
292
293
291
290
289
277
301
297
279
285
Average.
247. 40
445.86
502.55
360.80
360.80
474. 20
360.80
360.80
474.20
389.15
530.90
559.25
360.80
737.10 i
623.70 I
793.80 !
822.15 !
793.80
595.35
666.22
623.70
807.97
737. 10
680.40
793.80
595.35
680.40
850.50
680.40
793.80
850.50
737.10
667.00
623.70
652.06
623.70
567.00
737. 10
779.62
708.75
552.83
623.70
680.40
680.40
510.30
822.15
708.75
652.05
538.65
510.30
695.36
1,304.10
1,247.40
1,445.85
1,445.86
1,360.80
1,332.45
1,445.84
1,332.45
1,360.80
1,360.80
1,360.80
1,474.20
1,106.65
1,502.56
1,559.25
1,332.45
1,332.46
1,360.80
1,332.46
54.16
60.00
64.90
64.71
58.33
43.75
45.19
45.83
59.37
54.16
50.00
53.85
42.86
44.44
54.55
50.00
58.33
62.50
54.16
52.16
41.66
50.00
45.10
41.50
41.67
54.16
62.88
52.08
40.63
45.84
50.00
46.16
36.73
63.70
45.45
47.91
39.58
37.50
43.75
45.60
4.18
.00
.00
3.79
.00
2.09
1.93
2.09
.00
.00
.00
.00
20. 42
1.86
.00
2.09
2.09
.00
2.09
2.25
CRAB APPLES.
English
287
280
264
261
286
262
260
1,360.80
1,360.80
1,360.80
1,659.25
1,360.80
1,615.95
1,814.40
737.10
822.15
907.20
793.80
765.46
963.90
963.90
623.70
538.65
453.60
765.45
538.65
652.05
765.45
1,360.80
1,360.80
1,360.80
1,559.25
1,304.10
1,615.95
1,739.35
54.16
60.42
66.67
50.91
56.25
59.64
53.12
46. 84 0. 00
Maiden Blush
Queen Choice
39.58
33.33
49.09
39.58
40.36
42.18
.00
.00
Red Siberian
.00
Soulard
4 17
Transcendent
Whitney
.00
4.70
Average
,
57.31
4L42
1.27
a Samples overmature when pulped.
b A French cider apple fruited from graft on Chenar.go.
c See footnote on page 15.
JUICE AND POMACE.
The average water content of the whole apples varies from 80 to
about 86 per cent of their total weight, and the dry matter from about
14: to 20 per cent. These data were determined for several varieties
of apples in this investigation and are given in Table VI. Every-
one who has ground apples on grater or crushing machines and
expressed the juice for cider with the ordinarj^ hand press knows that
these machines do not extract much over half the juice originally con-
JUICE AND POMACE. 11
tained in the fruit, and even the more perfect hydraulic presses do not
recover nearly all of it. It is an impossibility to rupture all the cells
of the fruit by grinding or to recover all the juice by any practical
method of extraction by pressure. With the 80-ton hydraulic press of
the Virginia station only about 74 per cent of the weight of fruit is
recovered as juice when the conditions are the very best, and in practice
this amount is not obtained, 70 per cent being a ver}^ high average.
It must be remembered that a very considerable percentage of the
weight recovered as juice consists of solids (sugar, etc.) held in solu-
tion; hence the actual amount of juice left in the pomace is greater
than appears from the percentage of weight recovered. The question
of the more perfect grinding of the fruit and extraction of the juice
belongs to the technique of cider making. The only phase of the
question which concerns us at present is its bearing on the results
obtained in preparing material for this investigation. Care was
observed to recover the entire sample as nearly as possible, but occa-
sionally slight losses occurred through errors of manipoilation and
imperfections of the apparatus used. The percentage of loss on each
sample is given in the last column of Table I. The percentage of
juice obtained in the preparation of these samples by a small hand
apparatus approximates the average of custom work, except where
the best modern cider-milling machinery is used.
In Table 1 the summer varieties, when all are considered, show an
average of 48.91 per cent of juice obtained, but this average is influ-
enced by the remarkably poor showing of Williams Favorite and Sops
of Wine. These two varieties were overripe and so mealy that the
juice could not be properly separated from the pulp. If the}^ are
omitted, the average of juice recovered is 53.20 per cent for summer
fruit. The autumn varieties, omitting Fall Orange and Porter, which
varieties became overripe for pressing, give an average of 53.92 per
cent of juice. The average amount of juice recovered from the winter
varieties is higher when all are considered, but here also one variety,
Ralls, shows a poor result. This may be attributed partly to the fact
that this variety does not properly mature until late winter or early
spring and also to loss of material in making up the sample. The
Ralls is, however, included in the report because of the value of the
chemical analysis given in later tables. The Gano also yields a low
percentage of juice, but this is characteristic of the variety. The crab
apples show the highest juice content of any group, reaching an aver-
age of 57.31 per cent.
The analyses of the samples of juice and pomace are given in Tables
II and III. These show the quality of the juice for manufacturing
purposes and also the amount of useful substances not extracted from
the pomace. The latter point is further developed in Table V by com-
parisons which bring out the actual loss of sugar caused by imperfect
extraction of the juice.
12
CHEMICAL COMPOSITION OF APPLES AND CIDER.
Table II. — Analyses of juice from the samples given in Table I {Blacksburg, Va., 190S).
SUMMER VARIETIES.
Variety.
Specific
gravity.
Grams per 100 cc.
Total
solids.
Total
sugar, a
Invert
Cane i ^^^^^
sugar ^r">
Dugai. phuric.
Tannin.
Benoni
Chenango
Jersey Sweet
Oldenburg
Red June
Sops of Wine
Summer Pearmain
Summer Rose
Westfield
Williams Favorite .
Average
1.046
1.050
1.053
1.047
1.044
1.054
1.062
1.046
1.045
1.051
1.049
11.73
12.61
13.28
11.70
10.99
12.86
16.05
10.30
10.87
12.89
9.17
10.94
7.92
7.99
9.88
12.44
8.68
8.85
9.75
5.24
6.79
5.61
5.60
4.67
5.42
8.50
5.77
5.50
5.36
4.22
2.26
5.06
2.20
3.15
4.24
3.74
2.76
3.18
4.17
12.33
9.53
5.85
3.50
0.35
.29
.12
.71
.48
.29
.27
.44
.09
.29
,33
AUTUMN VARIETIES.
Baltzby
Buckingham .
Fall Orange . .
Fall Pippin...
Fanny
Maiden Blush
Mother
Moulin k Vent
Plumb Cider. .
Porter
Smith Cider . .
Tolman Siveet
Wealthy
Average
1.050
13.04
10.00
6.40
3.42
0.11
1.045
11.01
9.22
7.00
2.11
.35
1.055
13.31
10.22
6.62
3.42
.37
1.049
12.22
11.27
7.14
3.92
.42
1.053
12.84
11.22
6.78
4.22
.37
1.051
12.70
9.99
6.34
3.47
.49
1.060
14.77
11.69
7.31
4.16
.27
1.061
15.77
11.00
7.27
3.54
.21
1.055
15.17
10.56
7.12
3.27
.62
1.055
14.15
9.23
6.00
3.07
.39
1.057
14.44
11.64
7.44
3.99
.52
1.055
14.27
10.86
7.05
3.62
.14
1.057
15.26
11.64
7.70
3.74
.48
1.054
13.76
10.66
6.93
3.53
.36
WINTER VARIETIES.
Albemarle Pippin b
Arkansas
Baldwin
Belle de Boskoop.
Cannon
Gano
Grimes Golden
Jonathan
Lankford
Lawver
Limbertwig
Peck
Ralls Genet
Roxbury Russet . .
Smokehouse
Via
Winesap
Yellow Bellflower
Yellow Newtown i
Average
1.056
14.00
11.09
6.62
4.25
0.45
1.056
14.14
11.64
7.90
3.35
.52
1.055
13.92
11.13
5.96
4.91
.50
1.062
16.21
12.50
6.93
5.29
.78
1.054
14.52
11.50
5.32
5.87
.32
1.056
13.92
11.32
6.96
4.14
.30
1.063
15.39
12.52
6.95
5.29
.44
1.056
14.62
11.60
7.00
4.37
.23
1.054
13.35
10.86
7.14
3.53
.41
1.057
14.42
11.27
8.10
3.01
.42
1.057
14.11
11.50
7.44
3.86
.45
1.054
13.63
10.73
6.74
3.79
.39
1.052
13.12
10.68
7.92
2.62
.36
1.065
16.91
13.20
6.74
6.14
.59
1.061
15.65
12.49
7.92
4.34
.48
1.044
10.88
8.95
7.57
1.31
.13
1.065
16.45
13.34
7.39
5.65
.42
1.049
12.46
9.77
6.62
2.99
.43
1.055
13.85
11.09
6.48
4.38
.47
1.056
14.29
11.43
7.04
4.16
.41
CRAB APPLES.
English
Maiden Blush
Queen Choice.
Red Siberian .
Soulard
Transcendent
Whitney
Average
a57
070
060
070
050
s
1
062
14.17
11.60
8.60
2.85
0.47
18.56
14.78
10.00
4.56
.32
15.90
11.50
6.45
4.80
.39
17.54
11.83
9.54
2.17
.71
12.26
9.00
5.99
2 86
.67
17.09
n.9o
7.68
4.00
.70
14.16
11.39
8.27
2.96
.29
15.69
11.71
8.08
3.45
.50
a Expressed as invert sugar.
&See footnote on page 15.
JUICE AND POMACE.
13
Table III. — Analyses of the pomace obtained from samples given in Table I {BUtcksburg,
Va., 1903).
SUMMER VARIETIES.
Grams per 100 grams.
Variety.
Moisture.
Ash.
Total
sugar.«
Invert
sugar.
Cane
sugar.
Acid, as
sul-
phuric.
Tannin.
Benoni
84.00
83.17
80.50
82.35
85.10
84.85
80.25
84.46
83.45
84.80
0.34
.39
.39
.37
.39
.41
.44
.27
.38
.33
7.82
8.69
10.50
7.27
7.00
9.57
9.60
8.45
8.33
9.40
4.62
6. 52
5.46
5.48
4.33
5.67
6.69
5.45
5.15
5.60
3.04
2.06
4.78
1.70
2.53
3.71
2.76
2.85
3.03
3.61
0.28
.41
.09
.71
.41
.31
.27
.41
.10
.39
Jersey Sweet
Oldenburg
Sops of Wine
0.010
Summer Rose
Westfield
Williams Favorite
Average
83.29
.37
8.66
5.49
3.00
.33
0.010
AUTUMN VARIETIES.
Baltzby
Buckingham .
Fall Orange ..
Fall Pippin...
Fanny
Maiden Blush
Mother
Moulin a Vent
Plumb Cider..
Porter
Smith Cider . .
TolmanSweei.
Wealthy
Average
82.50
0.31
8.74
6.54
3.04
0.10
83.50
.30
7.78
6.00
1.70
.35
84.30
.36
9.57
6.36
3.04
.18
85.10
.31
8.24
5.85
2.27
.41
81. 75
.37
8.37
6.17
2.09
.39
82. 65
.34
9.00
6.07
2.78
.45
79.90
.38
10.90
6.85
3.85
.16
70.25
.61
7.92
5.68
2.13
.14
80.80
.32
9.24
6.65
2.46
.59
81.35
.35
9.68
7.55
2.02
.40
80.65
.39
9.92
6.64
3.12
.50
80.60
.;«
10.03
6.36
3.49
.16
77.25
.44
9.26
6.48
2.64
.42
80.81
.37
9.12
6.32
2.66
.32
WINTER VARIETIES.
Albemarle Pippin b .
Arkansas
Baldwin
Belle de Boskoop..
Cannon
Gano
Grimes Golden
Jonathan
Lankford
Lawver
Limbertwig
Peck
Ralls Genet
Roxbury Russet . . .
Smokehouse
Via
Winesap
Yellow Bellflower.
Yellow Newtown b
Average
81.90
0.33
9.34
5.79
3.37
0.41
81.00
.39
10.32
7.00
3.15
.50
81.40
.33
8.76
5.11
3.47
.47
78. 65
.39
10.21
5.91
4.09
.75
79.65
.36
5.19
3.65
1.46
.26
80.50
.33
8.99
5.62
3.20
.28
81.10
.23
10.26
5.50
4.52
.22
82.30
.40
10 50
6.41
3.89
.20
79.25
.30
9.28
6.36
2.77
.39
81.25
.37
9.85
7.09
2.62
.40
82.15
.38
9.40
6.36
2.89
.41
82.85
.27
10.04
6.41
3.45
.35
80.75
.34
9.40
6.99
2.29
.33
80.40
.38
11.46
5.96
5.23
.59
80.65
.39
10.68
6.02
4.43
.50
84.65
.34
8.01
6.87
1.08
.14
79.15
.43
9.05
7.09
1.86
.41
79.00
.41
8.09
5.43
2.53
.41
82.00
.34
8.76
6.02
2.60
.46
80.98
.35
9.34
6.13
3.10
.39
CRAB APPLES.
English.. . ..
76.40
76.65
77.35'
90.00
77.40
38.05
80.15
0.41
.49
.57
.62
.31
.43
.52
10.15
11.76
10.09
11.52
7.33
10.36
10.58
5.84
7.78
5.85
10.15
5.06
5.70
7.62
4.09
3.78
4.03
1.30
2.16
4.43
2.81
0.31
.35
.47
.75
.63
.73
.31
0.091
Maiden Blush
.063
Queen Choice
.164
Red Siberian . . .
Soulard
.190
Transcendent j
Whitney
Average
70.85
.48
10.25
6.85
3.23
.51
.127
a Expressed as invert sugar.
ft See footnote on page 15.
14
CHEMICAL COMPOSITION OF APPLES AND CIDER.
The chemical composition of American apples has been studied so
little up to the present time that there is not much material for com-
parison. In Bulletin No. 71 of the Bureau of Chemistry, issued in
1903, the data then available on the subject were collected, and no special
work of this nature has been published since, so far as can be ascer-
tained. The data herein presented comprise, therefore, the greatest
number of analj^ses of varieties that has yet been made in any one
season and include a considerable number of varieties commonly grown
in the United States. This report necessarily lacks the conclusive-
ness which attaches to a work covering a series of years, but takes its
place merely as a contribution to the solution of the problem under
consideration.
In connection with the average composition of the apple must shown
by these analyses it is interesting to compare them with the averages
obtained in some previous work done on American apples, as given in
Table IV.
Table IV. — Average composition of apple musts {compiled).
Analyst.
Specific
gravity.
Solids.
Total
sugar.
Reducing
sugar.
Cane
sugar.
Acid, as
sulphu-
Tannin.
Browne, Pennsylvania Exper-
iment Station, 1899
1.05523
1.053
1.059
1.0535
Per cent.
13.36
12.19
13.98
13.39
Per cent.
11.94
9.58
10.88
10.45
Per cent.
7.78
6.78
7.00
6.84
Per cent.
3.76
2.65
3.68
3.48
Per cent.
0.453
.35
.42
.37
Per cent.
Davidson, Virginia Experi-
ment Station, 1901
0. 022
Davidson, Virginia Experi-
ment Station, 1901 (crab) ...
Burd, U. S. Department of
Agriculture, 1901
.060
These averages bear a close relation to the results given in, the pre-
ceding tables when it is remembered that the figures for summer
varieties can not properly be compared with results on winter fruits.
The gradual increase in solids and total sugars in passing from sum-
mer to fall and winter varieties supports in a way the well -recognized
facts as to their quality, but these diflferences are much less striking
than one would expect when the averages are considered. The indi-
vidual variations, however, of the several varieties of any given season,
as compared with each other, are far more important, and what is
also more to the point, these variations clearly indicate qualit3^
For example. Summer Pearmain, the high rank of which is con-
ceded, shows 16.05 per cent of total solids and 12.44 per cent of total
sugars (Table II), the highest result of any summer or fall variety.
The analysis of Jersey Sweet, one of the good varieties of its
season, shows a relatively high per cent of total sugar, and in
cane sugar surpasses all of the summer and fall varieties, but it
has a low acid content. The low sugar content of Red June and
Oldenburg is very striking, and the latter is the poorest in cane
JUICE AND POMACE. 15
sugar of the early varieties. The low acid content of Westfield is in
striking contrast with most of the other summer varieties and reveals
a real defect in the quality of this fruit.
The fall varieties show decidedly less variation of sugar content
than the summer or winter sorts, and yet the average sugar content is
about 1 per cent higher than in the early varieties. Fall Pippin and
Maiden Blush are striking examples of well-balanced analyses as to
reducing and cane sugar and acid content, and thus the standard
quality of these fruits is explained. Fanny and Mother sustain their
claim to be classed among the best varieties, and here the analysis
points to the high content of cane sugar as the probable explanation
of their fine quality. The acid content of the fall fruits averages low,
as is the case with the summer varieties, but the high percentage
shown in Plumb Cider and Smith Cider is distinctly correlated with
characteristic quality.
The analj^ses of the winter varieties average about the same as the
results'quoted from Browne in Table IV. The composition of each
of the 19 varieties is fairly uniform in the majority of cases, but a
remarkable contrast is shown by the extremes. Via and Roxbury Rus-
set. The sugar content of the latter is remarkably high, and the
analysis so well balanced between sugars and acid that the splendid
quality of the fruit is well explained. The cane-sugar content, 6.14
per cent, is the highest found for the entire series analyzed. The
physical characteristics of this fruit and its chemical composition
doubtless explain its good keeping qualities, even when grown as far
south as Blacksburg, Va. Grimes Golden^ Smokehouse, and Winesap
all give analyses which mean much as to their fine quality and value
as parent stocks for future selection. The latter has the highest total
sugar content of all of the varieties analyzed, and has a well-balanced
sugar and acid content. Belle de Boskoop, a coarse-fleshed apple,
which apparently has little to recommend it, compares favorably with
these better varieties in analysis and exceeds some of them in its con-
tent of cane sugar. This apple is apparently the one striking excep-
tion to the relation found to exist between quality and chemical com-
position, and its objectionable characteristics are physical rather than
chemical.
Attention should be called to the two analyses of pippins. For fif-
teen years the Albemarle Pippin^^ as propagated in Albemarle County,
and the Yellow Newtown,'* as propagated in New York, have been
grown at the Virginia station. The differences between the two and
the points they have in common have been noted in the Virginia station
a The name Albemarle Pippin is considered by pomologists to be a synonym of
Yellow Newtown, which is the recognized name of the variety. The analytical and
other data concerning the two are given separately in the tables in order to show
their similarity.
16 CHEMICAL COMPOSITION OF APPLES AND CIDER.
bulletins.^ The analyses of the apples are so nearly alike that they
are worthy of special note. From these analyses it appears probable
that the high quality of these apples depends not so much upon actual
sugar content as upon the well-balanced percentages of sugars and
acid, and the physical peculiarities of the flesh of the fruit.
The variety Moulin a Vent is a French scion grafted on Chenango.
In discussing the French varieties in Bulletin No. 71* allusion is
made to the peculiar qualities and richness in sugar of the French cider
apples. Many scions were brought from France and are now grow-
ing at the Virginia station, and this one is the first of them to fruit.
It bore the characteristic fruit observed in France, but the analysis of
the juice shows only 11 per cent of sugar, whereas the French anal-
yses of this variety run as high as 16.57 per cent. The interesting
question is thus raised, Will these French varieties fail to produce as
rich juice in this country as in France? The tannin content is also
lower than shown b}^ the French analyses, but is higher than in any of
the American varieties except some of the crabs. Of the crabs Maiden
Blush shows a remarkably good analysis, and the practical work done
has clearly proved that this vai i \v is one of the most desirable for
canning and jelly making.
From the data brought together by these analyses it would seem
that an investigation of the composition of apples covering suflScient
material and a suitable period of time will reveal facts of the utmost
importance to the pomologist and also to those who use this fruit in
factory work. It does not appear to have been heretofore recognized
what an important part the cane sugar may possibly play in the quality
of the apple.
The analysis of the pomace is important principally because it
enables us to express clearly the loss which may occur if the pomace
is not utilized in such a manner as to recover these substances. At
the custom mills in the United States it has been the usual practice to
deposit the pomace where possibly a little of it may be eaten by stock,
but on the whole it is practically treated as waste. It will doubtless
surprise many people to learn what a large amount of sugar is lost in
the pomace. This point is brought out in Table V.
a Virginia Agr. Exp. Sta. Buls. Nos. 128 and 130.
&U.-S. Dept. of Agr., Bureau of Chemistry: A Study of Cider Making.
JOICE AND POMACE.
17
Table V. — Sugar and acid content calculated to the whole fruit from Tables I, II, and III
{calculated at the Bureau of Chemistry) .
SUMMER VARIETIES.
Variety.
Grams per 100 grams.
Total
sugar.
Invert
sugar.
Cane
sugar.
Acid as
sul-
phuric.
Total
sugar re-
covered
in juice.
Total
sugar re-
covered
in pom-
ace.
Benoni
Chenango
Jersey Sweet
Oldenburg
Red June
Sops of Wine
Summer Pearmain
Summer Rose
Westfield
Williams Favorite .
Average .
8.87
8.97
10.70
7.61
7.47
9.67
11.21
8.56
8.60
9.49
4.96
6.67
5.52
5.54
4.48
5.57
7.71
5.61
5.33
5.52
3.70
2.17
4.91
1.97
2.81
3.88
3.30
2.79
3.09
3.76
0.31
.32
.09
.70
.42
.28
.25
.41
5.29
5.58
5.29
4.28
3.74
4.68
4.56
2.84
9.11
3.23
,32
4.64
3.17
3.25
5.08
3.33
3.50
6.13
3.95
3.45
3.51
6.26
4.16
AUTUMN VARIETIES.
Baltzby
Buckingham .
Fall Orange . .
Fall Pippin...
Fanny
Maiden Blush
Mother
Moulin a Vent
Plumb Cider. .
Porter
Smith Older. . .
Tolman Sweet.
Wealthy
Average
9.42
6.00
3.24
0.09
5.43
3.79
8.61
6.58
1.93
.34
5.37
3.24
9.77
6.42
3.15
.23
3.16
6.15
9.75
6.49
3.09
.41
5.63
4.06
9.89
6.48
3.21
.36
5.91
3.80
9,50
6.20
3.13
.46
5.09
4.12
11.34
7.10
4.02
.21
6.71
4.63
9.84
6.67
3.00
.18
6.87
2.97
9.96
6.90
2.89
.60
5.84
4.12
9.50
6.96
2.40
.38
3.34
5.95
10.78
7.04
3.55
.50
5.88
4.90
10.45
6.71
3.54
.14
5.43
4.59
10.47
7.09
3.19
.44
5.82
4.43
9.94
6.66
3.10
.33
5.42
4.36
WINTER VARIETIES.
Albemarle Pippin .
Arkansas
Baldwin
Belle de Boskoop.
Cannon
Gano
Grimes Golden
Jonathan
Lankford
Lawver
Limbertwig
Peck
Ralls Gend .'!
Roxbury Russet . .
Smokehouse
Via
Winesap
Yellow Bellflower
Yellow Newtown
Average —
10.32
6.25
3.86
0.42
6.00
3.89
10.98
7.45
3.24
.51
5.82
5.16
10.06
6.57
4.25
.48
6.11
3.95
11.49
6.48
4.76
.75
6.83
4.23
8.86
4.62
4.02
.28
6.70
2.16
10.02
6.20
3.61
.28
4.95
4.86
11.28
6.15
4.87
.30
5.65
5.42
10.99
6.66
4.10
.20
5.31
5.46
10.21
6.81
3.21
.39
6.44
3.77
10.61
7.63
2.83
.40
6.10
4. 51
10.45
6.90
3.37
.42
5.75
4.70
• 10.40
6.57
3.63
.37
5.77
4.63
10.07
7.47
2.46
.33
4.57
3.45
12.23
6.30
5.62
.58
5.86
6.15
11.66
7.05
4.37
.48
6.81
4.85
8.47
7.22
1.18
.12
4.47
3.83
11.60
7.26
4.10
.40
7.78
3.58
9.13
6.16
2.80
.41
6.10
3.03
10.04
6.26
3.57
.46
6.00
3.83
10.46
6.57
3.67
.39
5.94
4.28
CRAB APPLES.
English
Maiden Bhish
Queen Choice.
Red Siberian .
Soulard
Transcendent
Whitney
Average
10.93
7.32
3.41
0.39
6.28
4.65
13.58
9.11
4.24
.32
8.93
4.65
11.02
6.24
4.54
.41
7.66
3.36
11.67
9.83
1.73
.72
6.02
6.65
8.30
5.59
2.55
.63
5.06
2.90
11.27
6.88
4.16
.70
7.09
4.18
11.02
7.97
2.88
.29
6.05
4.46
11.11
7.56
3.35
.49
6.72
4.26
6390— No. 88—04-
18 CHEMICAL COMPOSITION OF APPLES AND CIDER.
From Table V, giving the sugar and acid content of the whole fruit,
it is at once seen that the total sugar for the whole fruit is not on the
average so high as the total sugar in the juice (Table II), but is a little
higher on the average than the sugar found in the pomace (Table III).
Also, the cane sugar of the whole sample is proportionately lower than
the cane sugar found in the juice. This would indicate that the juice
extracted by grinding and pressing is relativel}^ richer than that which
remains in the pomace, and that the cane sugar is also secured propor-
tionately in larger percentage than that in which it actually exists in
the original fruit. The actual quantities of sugar recovered in the
juice and pomace are given in grams per hundred grams of whole
fruit in this table. These two columns do not represent the total
sugar, except when there was no loss of sample. This loss was not
proportionately distributed between the two columns, the compari-
son being deemed more reliable as presented than if the lo^s were so
distributed.
The last column in Table V gives the percentage of sugar actually
recovered which is left in the pomace. This percentage will become
rapidly less as the proportion of the original weight of fruit recovered
as juice increases, and therefore the question of improved methods of
grinding and pressing is a very important one. It does not appear up
to the present time that the American manufacturers have solved the
question of recovering, in a practical manner, this comparatively large
waste which ordinarily is lost in the pomace. There is, however, a
simple but rather expensive method of recovering the valuable con-
stituents of the pomace b}^ exhaustion with warm or cold water, pre-
ferably the former. This may be accomplished, in tubs or casks or in
regular diffusion batteries, such as are used in sugar factories. The
weak must or juice thus recovered may be used to dilute richer juice
intended for vinegar stock. Pomace can also be used in the silo if
mixed with leguminous crops or corn, and its feeding value is thus
successfully conserved and utilized.
DRY MATTER AND MINERAL CONSTITUENTS.
For these determinations only a few varieties of standard value were
selected. These appear to give a fair range of fruits for the several
seasons, except in case of the earliest varieties. It was intended to
include Early Ripe and Oldenburg in this list, but these were out of
season before the work could be imdertaken, and therefore it can not
be said to represent the probable variations in composition which will
be found in the very early varieties. The complete analysis of a large
number of varieties of apples involves so large an amount of work
that it was decided not to attempt complete analyses of any of the
varieties in the strict sense of this term. The preceding tables cover
quite fully those substances of direct importance to quality and com-
DRY MATTER AND MINERAL CONSTITUENTS.
19
mercial value of a large number of varieties. The analyses presented
in Table VI include the determination of nitrogen, phosphoric acid,
potash, and lime.
The standard list of varieties examined for these constituents was
selected with a view to continuing the chemical examination of fruit
from these same trees for a series of years, thus establishing the
normal content of these important elements. Such determinations,
together with the crop statistics from the same trees, will give in time
most valuable data for the guidance of cultural practice. There is at
present little to be gained by deductions which could be made from
the work of this one season.
Table VI — Determination of moisture, solids, ash, and the more important mineral
constituents in whole fruits {Blacksburg, Va., 1903).
SUMMER VARIETY.
Grams per 100 grains.
Variety.
Moisture.
Solids.
Nitrogen.
Ash.
Phos-
phoric
acid
(P2O5).
Potash
(K2O).
Lime
(CaO).
Jersey Sweet
82.81
17.19
0.060
0.29
0.056
0.190
0 020
AUTUMN VARIETIES.
Buckingham
88.85
86.96
11.15
13.04
0.060
.030
0.20
.24
0.018
.014
0.110
.120
0 008
Maiden Blush
.005
Average . .
87.90
12.09
.045
.22
.016
.115
0065
WINTER VARIETIES.
Albemarle Pippin
Arkansas Black .
Cannon
Gano
Grimes Golden...
Peck
Winesap
Average
85.67
14.33
0.060
0.25
0.026
0.140
86.48
13.52
.041
.34
.020
.230
83.99
16.01
.082
.26
.026
.150
86.01
13.99
.059
.23
.022
.120
84.69
15.31
.060
.25
.028
.143
86.11
13.89
.042
.20
.018
.120
84.70
15.30
.049
.31
.018
.180
85.38
14.62
.056
.26
.023
.155
0.009
.006
.009
.012
.010
.007
.010
.009
CRAB APPLES.
Maiden Blush
81.64
84.03
18.36
15.97
0.060
.064
0.37
.36
0.022
.030
0.220
.180
0.012
Transcendent
.007
82.83
17.16
.062
.365
.026
.200
.0095
II.-THE COMPOSITION OF CIDER AS DETERMINED BY DOMI-
NANT FERMENTATION WITH PURE YEASTS.
By Wm. B. Alwood, R. J. Davidson, and W. A. P. Moncure.
WORK OF 1901-2.
INTRODUCTION.
In the autumn of 1901 a series of experiments upon the manufacture
of ciders with pure yeast cultures was begun at the Blacksburg station
in cooperation with the Bureau of Chemistry.
The apple must or juice used for this experiment was made with the
power mill belonging to the station from ordinary mixed apples,
mostly of inferior varieties. Immediately after pressing, the juice
was placed in sound, clean, 50-gallon casks, and these were at once
bunged to prevent further access of organisms to the juice until it
could be sown with yeast. These casks, or 50-gallon barrels, were
placed on the second floor of the factory building and were sown with
yeast cultures about three hours after grinding the fruit. In these
experiments, which were made on a scale comparable with commercial
work, the juice or must was not sterilized or pasteurized before sow-
ing with the pure j^east cultures. While the destruction by use of
heat of the many microscopic organisms always present in fresh fruit
juice is practicable, even on a large scale in factory work, as yet it has
not been found to be desirable for commercial ciders. Heating the
must causes such changes in the flavor that the most careful cellar
work and use of pure ferments has failed to counteract this effect, and
thus the fine natural flavors are quite commonly injured by attempts
at sterilization.
Control or dominant fermentation is easily secured if one sows a
sufficient amount of fresh culture of a strong yeast into the newly
made must. The question of the relative activities of the pure fer-
ments in comparison with mixed 3^easts and "wild" ferments in steril-
ized and unsterilized nmst will be treated in a subsequent paper which
will deal more specifically with the ferment organisms. The station
is without suitable cellars or fermentation rooms, and therefore this
work was done under such varying conditions of temperature that the
20
WORK OF 1901-2. 21
best results could not be anticipated; yet the experiment was, all
things considered, a success. Several other experiments were under-
taken in the autumn of 1901, but only two are reported, because the
other tests were made in large casks purchased from an old wine cellar
which were in such bad condition that they could not be properly
cleansed, and the experiments failed. The two experiments here
reported were carried on in the 50-gallon casks above mentioned.
Bulletin No. 71, Bureau of Chemistry, treats of the general and theo-
retical considerations in cider making; hence these phases of the ques-
tion are not discussed again in this report.
CASK EXPERIMENTS NOS. 2 AND 3.
The plan of the experiment was very simple. The must or juice
was taken from the same vat and came from one bulk of fruit; it was
divided among several casks, and sown with different yeast races at the
same time. Thus the results produced by these yeasts could be com-
pared, as the same must was handled under identical conditions, the
only variant being the yeasts.
The experiment was begun on September 24, 1901, on which date
casks Nos. 2 and 3 were filled with juice freshly expressed. This
juice tested on the h3^drometer 1.050, which would indicate a sugar
content of 10.15 per cent. A full analysis was not made. At 3 o'clock
p. m. of the same day these barrels were sown as follows: No. 2 with a
pure culture of about 1 pint of sterilized cider, which had been inocu-
lated with Sauterne yeast, known in the station laboratory as No. Y3.
Cask No. 3 was inoculated with about 1 pint of a pure culture made
from Vallee d'Auge yeast, known as No. 74. Both cultures were
sown when in full vigor and grew promptly, dominating the entire
fermentation. The Sauterne yeast. No. 73, was isolated from French
Sauterne wines, and No. 74 from cider from the famous Vallee
d'Auge cider country in Normandy, France. After inoculation both
barrels were stoppered with vents which permitted the escape of the
gas formed in the barrels and yet prevented the entrance of extraneous
organisms from the air.'^
The casks were sown with this considerable quantity of an active
yeast culture in order to secure the prompt growth of a pure yeast in
each cask before the ordinary " wild " organisms present in the juice
could grow and take possession of the fermentation. A microscopic
examination of small samples of liquor removed from the casks, made
each day from September 25 to 28, showed an abundant growth of
pure yeast with apparently no occurrence of deleterious organisms.
By the afternoon of September 26 both casks were in full fermenta-
«A discussion of this device is given in Bulletin No. 71, Bureau of Chemistry,
U. S. Department of Agriculture, pp. 82 to 86.
22 CHEMICAL COMPOSITION OF APPLES AND CIDER.
tion and gas was issuing from the vents. On the morning of Septem-
ber 27, at 9 o'clock, the temperature of the liquor in barrel No. 2 was
56° F., and in barrel No. 3, 57° F., the fermentation proceeding in a
rather turbulent manner. On September 28 both casks Avere ferment-
ing in an orderly manner and the microscopic examination showed the
development of a slight growth of the false 3^east form known as Api-
culatiis, but the great majority of the organisms were a pure yeast
growth. The temperature of the room where these casks were stored
varied, perhaps, from 60^ to 80° F. , as the recorded outdoor tempera-
tures show maximums ranging from 53° to 79° F. and a mean of 51° F.
Daily examinations of the must to determine the organisms present
were continued, with the result that the 3^east growth was found to be
entirely dominant. On October 4 the first fermentation was plainly
subsiding; on October 8 both barrels had become practically quiet.
The liquor in cask No. 2 was opalescent in color, not bright, had a
fairly good head over the top, and no pomace in the juice. The taste
was pleasant and fruity, and the cider seemed to be completing the first
fermentation in a perfectly sound and promising condition. It was on
this date racked off into a well-sulphured, clean barrel, and tightly
bunged with the ventilating device before mentioned. On this date
a chemical analysis was made of cask No. 2, which gave the following
results:
Specific gravity 1. 026
Total solids grams per 100 cc. . 6. 80
Sugar do 4.82
Alcohol do 2. 76
Acid as sulphuric do 43
The liquor in cask No. 3 was brighter than that in No. 2 and showed
practically no head on the liquor. The cider had a slightly unpleas-
ant flavor, differing in taste from No. 2. This barrel also was racked
into a clean sulphured barrel, and a chemical analysis was made of the
partially fermented cider with the following results:
Specific gravity 1. 020
Total solids grams per 100 cc. . 5. 72
Sugar do 4. 16
Alcohol do 3. 21
Acid as sulphuric do 50
Both casks were left lying side by side on the upper floor of the
factory, and after racking repeated observations were made upon the
condition of the cider until November 23^ A slight difference could
be observed during the entire time of the second fermentation in these
two casks, yet both remained in a perfectly sound condition, and the
microscopic examination after racking off showed the presence of only
yeast organisms. There was apparently no growth whatever of the
vinegar ferment or other deleterious organisms in these barrels.
WORK OF 1901-2. 23
On November 23 both barrels were bottled. A mixed collection of
wine, apollinaris, and other somewhat nondescript bottles was used.
These were all carefully cleansed with hot water and sterilized by
rinsing with 35 per cent alcohol before tilling. The corks were also
sterilized by dipping in alcohol. This precaution was taken to pre-
vent, as far as possible, the growth of such malorganisms as might be
present, the casks having been kept under conditions favorable to the
growth of malferments, and it was now desired to mature the cider in
bottles. On the date of bottling a sample was taken from each cask,
which gave the following analyses:
No. 2:
Specific gravity 1 1. 006
Sugar grams per 100 cc. . 1. 16
Alcohol do.-.. 4.68
Acid as sulphuric do 48
No. 3:
Specific gravity 1. 003
Sugar grams per 100 cc. . .27
Alcohol do 5. 36
Acid as sulphuric do 55
After tilling the bottles they were carried into a small cellar under
the office buil^ling, laid down on the side, and left for further ripening
of the cider. Both samples continued to ferment in the bottle, and
the following notes were made on the changes which occurred:
NOTES.
December W^ 1901. — No. 2 was a clear amber liquor, with a rather
yellowish tinge and a decided deposit of yeast cells. No. 3 had a
beautiful, clear, bright amber color, with a very slight deposit, which
seemed to be coagulated.
Januai'y 20^ 1902. — The bottles from No. 2 contained a bright, clear
amber liquor, with a fine, uncoagulated sediment. The liquor had
become gaseous, and showed a transient but decided effervescence
when poured into a glass. The flavor was good, with a tine bouquet.
The chemical analysis at this time was as follows:
No. 2:
Specific gravity J 1 . 007
Total solids grams per 100 cc. . 2. 87
Sugar do 1. 02
Alcohol do 4. 44
Acid as sulphuric do 36
Thus it would appear that the alcohol and acid content of the cider
declined slightly during this period of ripening in the bottle, and the
sugar, as would be expected, also declined, but only to a small extent,
while there was a fairly active growth of yeast, indicating that this
growth was somewhat at the expense of alcohol and acid.
On the same date (January 20) No. 3 was examined. The liquor
24 CHEMICAL COMPOSITION OF APPLES AND CIDER.
was very bright, but rather paler in color than No. 2. The sediment
was coagulated, but light and llocculent. There was no gas and the
liquor was perfectly still on pouring. The cider was of good flavor,
without roughness, bouquet faint, having the general characteristics of
a sour claret wine. The analysis made on this date was as follows:
No. 3:
Specific gravity 1. 003
Total solids grams per 100 cc. . 2. 33
Sugar do 30
Alcohol do 5. 09
Acid as sulphuric do 53
January ^If. to May 16. — The stock from both tests was rebottled by
decanting, so as to clear the liquor of the sediment mentioned. The
bottles used were prepared and cleansed as above stated and the corks
were also sterilized. After this date observations were made at inter
vals until May 16, 1902, when the last notes were made on No. 2.
Though it had been rebottled, the liquor was bright and sparkling,
slightly gaseous when poured, aroma very good, flavor excellent and
free from roughness, and of a bright amber straw color. The analysis
of No. 2 made at this time gave the following results:
No. 2:
Specific gravity 1. 004
Total solids grams per 100 cc. . 2. 60
Sugar do 98
Alcohol do 4.43
Acid as sulphuric do 35
There was considerable sediment present in the bottles again, due to
after-fermentation. The sugar, acid, and alcohol had remained almost
constant, but there had been sufficient fermentation to slightly charge
the cider. It was at this time pronounced by several who sampled it
to be one of the finest ciders they had ever tasted, and equal to some
grades of sparkling wine.
May 22. — No. 3 was given its last examination at this time. Though
it had been rebottled as above stated, the liquor had become slightly
gaseous, and showed an evanescent but decided effervescence in the glass;
the color was a clear pale amber; the aroma very fine, fruity in qual-
ity, making altogether an excellent dry cider. While No. 2 had the
character of a sparkling wine, this cider differed from it very decid-
edly, having, after the disappearance of the slight effervescence, more
the character of a Graves wine. The chemical analysis of No. 3 made
at this time gave the following results:
No. 3:
Specific gravity 1.003
Total solids grams per 100 cc. . 2. 24
Sugar do 20
Alcohol do 5.20
Acid as sulphuric do 48
WORK OF 1903-4. 25
The great difference observed in the character of these two ciders is
borne out by a comparison of the analyses, and yet they were made
from absolutely the same juice and handled alike in every particular,
the yeast cultures alone being different. Both ciders were of remark-
ably good quality, but No. 2 was more to the average American taste,
while No. 3 was considered the best by those who prefer a light, dry,
sour cider.
WORK OF 1903-4.
No experiments were undertaken in the fall of 1902, because the
fruit crop was so small that no stock could be obtained, but in the
fall of 1903 a rather extensive series of cask experiments was again
instituted, the more successful of which are here reported.
FIRST SERIES OF EXPERIMENTS, CASKS NOS. 6 TO 11.
These six experiments were all begun the same day and conducted
as described in the following notes:
Septemher 30, 1903. — The ordinary mixed stock of cider apples was
ground in the power mill at the station and six 50-gallon casks were
filled with the fresh must of identical character and transferred to a
small cellar under the garden tool house, where they were sown with
yeasts as specified in the reports on each cask. The casks were care-
fully cleansed with washing powder, scalded with a steam hose from
the boiler, and then thoroughly rinsed with cold water before- filling.
A chemical anal^^sis of the must fresh from the mill was made with the
following results:
Stock must:
Specific gravity 1. 051
Total solids grams per 100 cc. . 13. 04
Sugar (total) do. ... 10. 08
Sugar ( reducing) do 7. 31
Sucrose do 2. 63
Acid as sulphuric do 49
Tannin do.. . .05
Cask Experiment No. 6.
Cask No. 6 was sown on September 30, as soon as placed in the cel-
lar, with one pint of must which had been sterilized and sown with
yeast No. 8 on September 25, and was in full fermentation when used.
The cask was plugged with a cotton plug, and later the ventilating tube
was used as in the experiments of 1901. Yeast No. 8 was.isolated from
a very good Normand}^ cider obtained at the factory of the Union
Agricole at St. Ouen-de-Thouberville, France.'*
«Thi8 yeast was isolated by Mr. Alwood while working at Geisenheim, Germany.
26 CHEMICAL COMPOSITION OF APPLES AND CIDEB.
NOTES.
Gellar conditions. — The general cellar conditions here noted will not
be repeated for the other numbers of this series, as the casks stood side
by side and were handled exactl}^ alike.
Octoher 1. — Fermentation under way and foam forming on liquor;
temperature of must in barrel 66° F. ; temperature of rot)m 64° F.
October 2. — Fermenting slowl}^; temperature of room 62° F.
October 3. — Fermenting more slowly than the day before; tempera-
ture of room 60° F.
October Jf,, — Fermenting more vigorously; temperature of room
62.5° F.
October 5. — Temperature of room 62° F.
October 6. — Temperature of room 61° F.
October 7. — Temperature of room 62.5° F.
October 8. — Temperature of room 59° F.
October 9. — Temperature of room 55° F.
October 10. — Liquor in cask ochreous-yellow and turbid; indications
of rapid sedimentation and subsidence of first fermentation; ordinary
fermenting cider taste; no marked difference between the several
experiments. Specific gravitv of No. 6, 1.012. Microscopical exami-
nation shows yeast to be small, ovoid, apparentl}^ pure; no head on
liquor; room temperature 30° F. ; temperature of liquor in cask 57°
F. ; fermenting quietW. A decided cold spell ran the temperature of
the room down sharply at this time.
October 20. — Fermenting slowly; slight foam resting on liquor.
Temperature of the must 52° F. ; liquor very cloudy and tastes of
tannin; no aftertaste; cellar temperature 52° F. The first head has
fallen and the after fermentation set in.
October 25. — Liquor of an opalescent amber color, clearer than at
any previous date, and condition good; cellar temperature 48° F.;
temperature of must 49° F.
October 27. — Sent to laboratory for partial analysis. Specific grav-
ity, 1.004; alcohol, 4.76 grams, and sugar, 0.46 gram per 100 cc.
October ^5.— Racked into a thoroughly clean, sulphured barrel;
siphoned the liquor off to within 3 inches of the bottom of the barrel;
temperature of the cellar 48° F. It will be seen by reference to the
discussion of fermentation in Bulletin No. 71 " that practically the
German method of fermentation was pursued in this instance instead
of the French method of racking after the subsidence of the first or
tumultuous fermentation, which was followed in 3 901 with casks Nos.
2 and 3. By the German method the sugar is practically exhausted
before the first racking. It is a simple method, but can not, in the
estimation of the authors, produce a cider which is equal in fine char-
acter to that secured by the French method.
a U. S. Dept. of Agr., Bureau of Chemistry, A Study of Cider and Cider Making,
p. 102.
WORK OP 1903-4. 27
November 6. — Temperature of room 38° F.
Novemher 9. — Temperature of room 46° F.
Novemher 19. — Liquor pale straw color, fairly clear, but not bright;
aroma mild and fruity; flavor mild. Specific gravity, 1.002.
December ^22. — Bottled 75 quarts and removed to the cellar under
the office building. The bottles in all experiments were laid flat.
Liquor fairly clear, but not absolutely bright; flavor ver}^ good;
aroma mild. The remainder of the liquor was left in the cask, properly
bunged.
January <5, 190 Ip, — Specific gravity of cider in cask, 1.002; temper-
ature of cellar for some days has been below 35° F.
January 11. — Chemical analysis of cider in cask gave the following
results:
Specific gravity 1 . 003
Solids grams per 100 cc. 1.97
Sugar do 38
Alcohol do 5. 35
Acid do 49
January '25. — The cider remaining in the cask was drawn off without
agitating and filtered through a gravity filter with a 10-foot fall.
Liquor in fine condition; a little clouded in the barrel in comparison
with the filtered cider, which is very bright, leaving nothing to be
desired. It was found necessary to use one cloth and one paper disk
to produce the desired result in the filter. The stock was bottled
immediately from the filter in apollinaris bottles, then placed in the
small cellar under the office building.
January 25. — The cider bottled on December 22 and placed in the
cellar now shows a dirty, flocculent sediment. It is not, therefore, a
first-class cider in appearance, but on sampling the liquor is found to
be of a clear, amber color, not exactly bright; the aroma rich and
fruity, and the flavor excellent — a fine dry cider.
April 19. — First bottling: Liquor fairly clear; straw color; heavy
dark sediment; strongly gaseous; bubbles persistent; aroma good;
flavor mild and desirable.
Second bottling: Liquor clear; fairly bright, pale straw color;
streak of yeast on lower side of bottle, but not sufficient to interfere
with marketing; slightly gaseous; good bead; fruity aroma; flav^or
good, but slightly rough.
May 9. — Second bottling: Color light amber; a little cloudy; slightly
gaseous; odor pleasant; dry, sound; flavor a little acid. The filtered
stock was not further noted as the samples were lost.
May 25. — First bottling: Liquor dull, lacks brightness in the bottle;
a considerable quantity of coagulated sediment present; decidedly
gaseous; pours fairly bright, sparkling; bouquet fairly strong and
28 CHEMICAL COMPOSITION OF APPLES AND CIDER.
very fruity; of a clouded straw color; flavor fairly smooth, sound,
and slightly acid; medium as to quality. Chemical analysis as
follows:
Specific gravity 0. 999
Solids grams per 100 cc. . I. 79
Total sugar do trace.
Alcohol do .... 5. 66
Acid do 33
Tannin do 049
This cider, made on the German system of inclusive fermentation,
proved to be a fine, sound, apple wine, but its character when thus
reduced to complete dr3^ness (all sugar consumed by fermentation) is
not generally pleasing to the American taste. After using it some
time, however, it is well liked, and as long as the gas generated after
bottling is not permitted to escape the cider will remain sound.
Cask Experiment No. 7.
The chemical analysis of the original must and also the notes on
the cellar temperature throughout the experiment, as given under
cask experiment No. 6, are true for the entire series, and are not
repeated. This 50-gallon barrel was sown on September 30, 1903,
with yeast No. 37, which culture had been prepared in the same
quantity and manner as for cask No. 6. The barrel was at once
plugged with cotton wool, and later fitted with the vent before men-
tioned. Yeast No. 37 was isolated by Mr. Alwood from the same
source as No. 8. It is an especially strong yeast, and can be trusted
to carry fermentation to completion promptly.
NOTES.
October 1. — Heavy foam already formed; gas in barrel extinguishes
a taper promptly ; the must shows temperature of ^^"^ F.
October 2. — In rapid fermentation.
October 3. — Fermenting more slowly.
October 10. — Note as to condition same as for test No. 6; specific
gravity, 1.019. Microscopic examination shows an abundance of small
ovoid yeast cells; fermentation progressing quietlj^; no head on bar-
rel; temperature of must, 57° F., the same as No. 6.
October W. — Liquor very cloudy; flavor pleasant; no bitter taste;
specific gravity, 1.007.
October 27. — A partial analysis showed a specific gravity of 1.006;
total sugar, 0.96, and alcohol, 4.61 grams per 100 cc of cider.
October 28. — This cask was racked as in case of No. 6.
Novemher 19. — Liquor pale straw color; fairl}^ clear, but not bright.
Aroma good; flavor very good; specific gravity, 1.004.
January 23, 1904-^ — Specific gravity, 1.005.
WORK OF 1903-4. 29
January ^5. — A complete analysis gave the following results:
Specific gravity 1 . 004
Solids grams per 100 cc. . 2. 48
Sugar do .64
Alcohol do 5. 28
Acid do 43
Tannin do 041
January 28. — Bottled 75 quarts. The cider was filtered through a
gravity filter, as in the case of cask No. 6, which left it fairly bright
and clear. The remainder of the cider was left in the cask and bunged
tightly. The color at this time was pale amber; aroma fruity; flavor
good, that of a sound dry cider.
April 19. — The cider in the bottles was rather dull, with a strong
yeast deposit, cloudy when shaken; decddedly gaseous; pours with
good bead; fine bouquet; flavor slightly rough, but equal to No. 6.
This barrel was also handled on the German plan of cellar work,
and the results indicate that while this plan produces a fine, sound, dr}^
cider, it does not bring out those special qualities to be expected from
the use of selected yeasts.
Cask Experiment No. 8.
The general notes are the same as for cask experiment No. 6. Cask
No. 8 was sown on September 30, 1903, with 1 pint of yeast culture
No. 66, prepared as for No. 6. Yeast No. 66 was isolated from a
specially fine Pippin cider ten years old, procured from Huntington,
Long Island, New York.
NOTES.
October 1. — Already in active fermentation; heavy foam resting on
liquor, but air in barrel will still support flame; temperature of must,
66" F.
October 2. — Fermenting rapidly.
October 3. — Fermenting more slowly.
October 10. — Note as to condition same as for test No. 6, except that
taste is a trifle inferior; specific gravity, 1.019. Microscopic exam-
ination shows yeast numerous, large, and round. No head on liquor;
temperature of the must, 57° F.
October 20. — Note as to condition same as test No. 6; specific grav-
ity, 1.008.
Octoben' 27. — k. partial anal3^sis gave a specific gravity of 1.005;
alcohol 5.24: and sugar 1.28 grams per 100 cc of cider.
October 28. — Racked as in case of test No. 6.
November 19. — Liquor pale straw amber, fairly clear, but not bright;
aroma very good; flavor very good; specific gravit}^ 1.004.
January 23, 1904- — Specific gravity, 1.002.
30 CHEMICAL COMPOSITION OF APPLES AND CIDER.
January 25. — Analysis gave the following results:
Specific gravity 1. 003
Solids grams per 100 cc. . 2, 64
Sugar .• do 90
Alcohol do 6. 00
Acid do 39
Tannin do 034
January 28. — Bottled 75 quarts under same conditions as for test
No. 7. Liquor slightl}^ clearer than No. 7, not bright, pale amber;
aroma rich and fruity; flavor very good — a fine dry cider.
Apivl 19. — Liquor bright and beautiful; slight yeast deposit; not
flocculent; bouquet good; flavor mild; a good, sour, still wine. This
is the most promising American yeast isolated.
Cask Experiment No. 9.
General notes the same as on cask experiment No. 6. Cask No. 9
w^.s sown with 1 pint of j^east culture No. 73, prepared as previously
described. The barrel was plugged with cotton wool at once, and later
closed with the ventilation apparatus. The origin of 3^east No. 73 has
been given under test No. 2.
notes.
October 1. — Fermentation well under way; heavy foam resting on
must; no air in the barrel; temperature of the must, 66° F.
October 2. — Fermentation progressing rapidl}^
October J. —Fermenting more slowly. Microscopic examination
shows yeast to be abundant and a few Apiculatus cells present.
October 10. — Condition same as in test No. 6; specific gravity, 1.012.
Microscopic examination shows yeast to be abundant, large, and round.
No head on liquor; temperature of must, 58° F.
October 20. — Liquor very cloudy; slight taste of tannin; aroma very
good; specific gravity, 1.0025.
October 27. — Partial analysis showed a specific gravity of 1.003;
alcohol 4.96 grams and sugar 0.31 gram per 100 cc of cider.
October 28. — Racked as in case of No. 6.
November 19. — Liquor slightly lighter in color than previous num-
bers; slight cloud, not exactl}^ bright; aroma the best of all the tests
and flavor very good; specific gravity, 1.001.
December 22. — Filled 75 quart bottles. Liquor clear, but not bright;
flavor excellent; aroma fruit3^ The remaining cider was left in the
barrel tightly bunged.
January 5, 190 J^,. — Specific gravity, 0.999.
WORK OF 1903-4. ^ 31
January 11. — Analysis of cider remaining in cask gave the follow-
ing data:
Specific gravity 1. 001
Solids grams per 100 cc. . 1. 76
Sugar do 31
Alcohol .do 5. 60
Acid do 38
January 25. — Bottled the remaining cider in cask. It was filtered
through the gravity filter, as in the case of No. 6. The filtered liquor
was absolutely clear and bright and of light straw color; aroma good;
flavor very good, no aftertaste.
April 19. — First bottling: Liquor bright; pale straw color; heavy,
dark deposit; strongly gaseous when opened; good bead on glass;
bouquet good; flavor rough and strong, scarcely desirable.
Second bottling (filtered). Liquor same color as above; slight yeast
deposit of light color; slightlj^ gaseous when opened; mild efi'er-
vescence in glass; bouquet good; flavor milder; not desirable.
May 25. — Second bottling (filtered) : Cider in fine condition; agparP-
ently briglit in bottle; a very flocculent but slight amount ofyeast;
almost still when opened; very slight amount of gas when poured;
bouquet very mild, agreeable; color almost bright, pale amber; flavor
very mild — a pleasant, slightly acid, entirel}^ dry, good cider. Anal-
ysis of the second bottling at this date gave the following data:
Specific gravity 0. 999
Solids grams per 100 cc. . 1 . 69
Total sugar do Trace.
Alcohol do .... 6. 36
Acid do 37
Tannin ' do 029
May 25. — First bottling: Far less bright in bottle than filtered
sample, with more sediment, not all resting on the bottom; a slight
granular flocculent precipitate throughout the entire liquor; slightly
gaseous when opened, more so than in filtered sample, though not
marked; pours off fairly bright, a pale straw color, decidedly lighter
than filtered sample; bouquet faint and pleasant; flavor mild, equal
to or a trifle better than filtered sample; decidedly a good cider.
No analysis made.
June 20. — Samples of this cider, second bottling, filtered, were sent
to Dr. H. W. Wiley, Chief of the Bureau of Chemistry, U. S. Depart-
ment of Agriculture, and sampled and analyzed with two others, to be
described later. He reports on July 18, 1904, that No. 9 " was pro-
nounced by a party of three experts to have the finest flavor." This
sample analyzed: Sugar, 0.068; alcohol, 6.31; acid, as sulphuric, 0.274
32 CHEMICAL COMPOSITION OF APPLES AND CIDER.
(as volatile acid, acetic, 0.037). While this experiment was carried
out on the German model, this yeast (No. 73) has again, as in the tests
of 1901 conducted on the French plan, given the best product.
Cask Experiment No. 10.
General notes the same as on cask experiment No. 6. Cask No. 10
was sown on September 30, 1903, with 1 pint of culture of yeast
No. 74, prepared as previously noted. The origin of yeast No. 74 is
given under test No. 3.
NOTES.
October 1. — Fermentation started; heavy foam resting on must, but
air still in barrel; temperature of must, QQ^ F.
October ^. — Fermentation progressing rapidly.
October 3. — Fermenting more slowly.
October 10. — Condition same as in test No. 6; specific gravity,
1.013. Microscopic examination shows yeast abundant, cells large
and round, fermenting quietly.
October W. — Liquor very cloudy; tastes of tannin, though very
promising; specific gravity, 1.003.
October 27. — Partial analysis showed a specific gravity of 1.003;
alcohol 5.48 grams and sugar 0.41 gram per 100 cc of cider.
October 28. — Racked as in case of test No. 6.
November 19. — Liquor a pale straw amber color; fairly clear, but
not bright; aroma very good; flavor good; specific gravity, 1.001.
December 23. — Bottled 75 quarts unfiltered. Liquor clear, but not
bright; aroma very good; flavor not quite so good as test No. 9.
Remainder of cider left in barrel tightly closed.
January 5, 1904- — Specific gravity, 1.001.
January 13. — Analysis at this date of cider left in the cask gave
the following results:
Specific gravity 1. 001
, Solids grams per 100 cc. 1.91
Sugar do 41
Alcohol do .... 5. 80
Acid do 44
January 26. — Bottled remainder of the cider, filtering as in case of
No. 6; condition same as No. 9, except that No. 10 had a sour wine
taste.
April 19. — First bottling: Liquor bright, pale straw color; heavy,
dark deposit; strongly gaseous, good bead; bouquet good; flavor rather
rough; not desirable.
Second bottling (filtered). Liquor the same; light sediment; not
gaseous; bouquet same as above; flavor milder.
May 25. — Second bottling: In the bottle resembles No. 9; liquor
bright and clear; slight gaseousness when opened, pours very bright;
WORK OF 1903-4. 33
bouquet not strong, but pleasant; flavor not very smooth, but good,
clear; a fine acid; generally desirable; color, a pale amber shading to
straw color. Analysis of this sample on this date gave the following-
results:
Specific gravity 0. 998
Total solids grams per 100 cc. . 1. 73
Total sugar do Trace.
Alcohol do 6. 20
Acid do 37
Tannin do 046
May ^25. — First bottling (unfiltered): In bottle, bright like filtered
goods; shows a slight amount of flocculent granules resting in the
liquor; practically like filtered product as to gaseousness; color an
opalescent, pale amber, shading to straw color. Bouquet weak and a
mild, pleasant flavor; apparently the same as the filtered sample. A
sample of the second bottling of this cider was sent to Doctor Wile}^,
who says, "No. 10 has a good flavor, but not quite so good as No. 9."
The analj^sis made at the Bureau of Chemistry, Department of Agri-
culture, is as follows:
Grams per 100 cc.
Sugar 0. 082
Alcohol 6. 12
Acid, as sulphuric 223
Acid volatile, as acetic 037
Cask Experiment No. 11.
The general notes are the same as those on cask experiment No. 6.
Cask No. 11 was sown with 1 pint of culture of yeast No. 97 on Sep-
tember 30, 1903, the bung plugged with cotton, and later fitted with the
ventilation apparatus. Yeast No. 97 was isolated at Blacksburg from
a small preparation of must of Soulard crab. It has the peculiar char-
acteristic of growing in test-tube cultures in colonies or coagulated
masses, thus showing at all times a bright liquor.
Octoher 1. — Fermenting activel}^; heavy foam on must; air already
driven out of cask; temperature of must, ^^'^ F.
October 2. — Fermentation progressing rapidl3\
October 3. — Fermenting more slowly.
October i6^.— Condition same as in test No. 6; specific gravity,
1.012. Microscopic examination shows 3'east to be abundant; cells
large, round.
Octoher W. — Same as test No. 6 as to qualitv; sjiecific gravit}',
1.002.
October 27. — Partial analysis showed a specific gravity of 1.002;
alcohol 5.06 grams and sugar 0.28 gram per 100 cc of cider.
October 28. — Racked as in case of test No. 6.
6390— No. 88—04 3
34 CHEMICAL COMPOSITION OF APPLES AND CIDER.
Noveniber 19. — Liquor pale straw amber, fairly clear, but not bright;
aroma fair; flavor fair; specific gravity, 1.002.
Decemher '23. — Filled 75 quart bottles. Liquor clear, but not brigfht;
aroma poor; flavor dr}^ and insipid. Remainder of cider left in barrel
bunged as usual.
January 5, 1901, — Specific gravity , 1.002.
January IS. — AnaW sis of stock in barrel gave the following results:
Specific gravity 1. 002
Solids grains per 100 cc. . 1. 83
Sugar do 25
Alcohol do 5. 03
Acid do 46
Janyxiry26. — Bottled remainder of cider, filtering as in case of No. 6.
Liquor clear, bright amber; aroma a little unpleasant; flavor poor, dry,
and insipid; not good.
Ajyril 19. — First bottling: Liquor ver}^ bright indeed; sediment
abundant, flocculent, rather light in color; very gaseous, pours with
good bead; bouquet mild; flavor pleasant. This sample has greatly
improved.
Second bottling (filtered): Sediment abundant; bright color same
as in first bottling; gaseous; bouquet mild and good; flavor milder
than at the first bottling; desirable; decided improvement since
bottling.
May 9. — Second bottling: Color a light amber; odor pleasant;
nearly dr}^ flavor slightly milder than No. 6.
2£ay 25. — First bottling (unfiltered): Not bright in bottle; slight
yeast present; liquor opalescent; flavor slightly acid, but not unpleas-
ant, dry; qualit}^ medium.
May 25. — Second bottling (filtered): In bottle its general appear-
ance is opalescent, not bright and limpid; a heavy, dark sediment in
bottom; strongly gaseous, pours fairh^ bright, with beautiful spark-
ling foam; bouquet pleasant, stronger than unfiltered sample; flavor
a trifle rough, lacks clearness; sound and dr}^, quality medium.
Analysis of filtered sample on this date gave the following results:
Specific gravity 0.999
Solids grams per 100 cc. 1. 76
Total sugar do Trace.
Alcohol do 5.19
Acid do 34
Tannin do 051
SECOND SERIES OF EXPERIMENTS, CASKS NOS. 12 TO 16.
A second set of casks were filled and sown with yeast cultures on
October 7, 1903, as a partial duplication of the first series, Nos. 6 to 11.
In this series some other yeasts were introduced and the must used
WORK OF 1903-4. 35
had a slightly different composition. It was intended to bottle this
set with a larger sugar content and thus vary the detail somewhat.
Four casks were sown, viz, Nos. 12 to 15 with yeasts as specified
under each number. On October T, 1903, cull apples of a common
stock were ground and a sample of the must sent to the chemist for
analysis, which gave the following results:
Specific gravity 1. 053
Solids grams per 100 cc. . 13. 66
Total sugar do 11 . 66
Reducing sugar do 7. 87
Sucrose do: . . . 2. 97
Acid do 44
Tannin do 059
All the casks were cleansed and handled the same as Nos. 6 to 11,
and were placed beside these former numbers; hence the general notes
and cellar temperatures given for No. 6 after October T apply to this
series of experiments also.
Cask Experiment No. 12.
Cask No. 12 was sown October 7, 1903, with 1 pint of pure culture
of yeast No. 8. The origin of this yeast has been previously given
under cask No. 6.
NOTES.
October 9. — Fermenting with vigor.
October 10. — Fermenting more rapidly.
October W. — Fermentation slowing down; no head on liquor; tem-
perature of the must, 53^ F^ ; cellar temperature, 52^ F. ; a decidedly
characteristic taste, very good, clearer than any of the first lot; spe-
cific gravity, 1.019.
October ^5. — Cellar temperature, -IS^ F.; temperature of must, 49°
F.; condition of cider, very good; opalescent amber, brightest in
color of any number in the test.
October 27, — Partial analysis gave a specific gravity of 1.012; alco-
hol 3.77 and sugar 2.40 grams per 100 cc of cider.
October 28. — Racked as in case of test No. 6.
November 19. — Cider very dark amber; clear, but not bright; aroma
very good; flavor excellent; specific gravity, 1.010.
January 23, 190 Jf.. — Specific gravity, 1.011.
January 26. — Analysis of this date gave the following figures:
Specific gravity 1. Oil
Solids grams per 100 cc. . 3. 84
Sugar do..-- 2.11
Alcohol do-.-- 4.23
Acid do 54
Tannin do 034
36 CHEMICAL COMPOSITION OF APPLES AND CIDEK.
This liquor was filtered through the gravity filter and 100 quarts
were bottled. It was of a clear, bright, amber color; aroma very
good; flavor excellent. This sample was lost and no further notes
could be made. The sugar content of 2.11 gave it a character much
more agreeable to the taste of most Americans than that of dry ciders.
Cask Experiment Xo, 13.
This barrel was filled and sowed October T, 1903, with yeast No. 66,
in the manner previously described. The origin of this yeast is given
under Ko. 8.
NOTES.
October 9. — Fermenting very rapidly.
October to. — Fermenting rapidly.
October 20. — Condition same as in test No. 12, except that liquor is
not quite so clear; specific gravity, 1.018; character that of ordinary
fermenting cider.
October 25. — Temperature of must, 49^ F.; liquor cloud}^; specific
gravity, 1.012.
October 27. — Partial anal3^sis of tnis date gave a specific gravity of
1.010; alcohol 1.29 and sugar 1.72 grams per 100 cc of cider.
JVovember 2. — Kacked into a fresh barrel, previously well sulphured
and rinsed with hot water.
November 19. — Cider a ver}^ dark amber; clear, but not bright;
aroma good; flavor very good.
January 23, 190 J^. — Specific gravity, 1.006.
Jamiary 26. — Analysis on this date gave the following results:
Specific gravity 1. 007
Solids grams per 100 cc. . . 3. 06
Sugar do.... 1.08
Alcohol do 4. 54
Acid do 42
Tannin do 042
January 27. — Filtered and bottled 25 quarts in apollinaris bottles
and 50 quarts in common bottles. The cider is pale amber; clear,
but not bright; aroma good; flavor good; a slight tannin taste; no
aftertaste.
April 19. — Cider very bright, pale straw color, best in this series;
slight flocculent 3east, very gaseous, foamed over when cork was
drawn; bouquet best of all in test; flavor excellent; cider not yet
mature.
May 9. — Color light amber, perfectly clear and bright; odor very
pleasant, drj^, aromatic; peculiar aromatic flavor very marked as
compared with others.
WORK OF 1903-4. 37
May 25. — Bright, beautiful amber color; decidedly gaseous; pours
with beautiful bead, clear, pale amber; decidedly fruit}^ bouquet;
flavor slightly acid. Anal3'sis on this date resulted as follows:
Specific gravity 1. 001
Solids grams per 100 cc. . 1. 83
Total sugar do 35
Alcohol do 5. 16
Acid do 35
Tannin do 042
This yeast produced in this case a fine grade of effervescing cider,
equal to the best French mousseux ciders. While the general char-
acter of this cider is the same as that from yeast No. 73, cask 15, there
is still a decided difference, which can not be readily defined in words.
This difference would appear to be due to the character of the yeast
used.
Cask Experiment Xo. 14.
Cask No. 14 is omitted from this report because the results are not
of sufficient interest to warrant presentation. It was sown with yeast
No. 71, a form isolated from wine lees secured by Mr. Alwood from
Alsace, Germany. This j^east is a peculiar form, always growing in
coagulated masses and leaving a very clear, bright liquor in the fer-
mentation flasks, but in barrel tests-it has in no case shown any valu-
able characteristics.
Cask Experiment No. 15.
General notes the same as for test No. 12. Cask No. 15 was filled and
sown on October 7, 1903, with 1 pint of culture of yeast No. 73.
The origin of this yeast has been previously given under No. 2.
notes.
October 9. — Fermenting slowly.
October 10. — Fermenting more rapidly.
October 20. — Fermenting moderately; temperature of must, 53.5° F.
Character that of ordinary fermenting cider; specific gravity', 1.024.
October 25. — Temperature of must, 49. o'^ F. ; cider, cloudy; flavor
good; specific gravity, 1.014.
October 27. — Partial analysis on this date shows a specific gravity of
1.013; alcohol 3.85 and sugar 2.42 grams per 100 cc of cider.
November 2. — Racked as in case of test No. 13.
November 19. — Liquor dark amber, cloud}'; aroma very good; flavor
very good; specific gravity, 1.008.
January 23, 1901/,. — Specific gravity, 1.005.
38 CHEMICAL COMPOSITION OF APPLES AND CIDER.
January 27. — Analysis as follows:
Specific gravity 1. 004
Solids grams per 100 cc. . 2. 36
Sugar do 78
Alcohol do 4. 80
Acid - do 34
Tannin do. . . . .039
January 29. — The cider was filtered through a gravity filter and
100 quarts put up in apollinaris bottles. It is clear, not quite bright;
aroma excellent; slight flavor of tannin; no aftertaste; very good
quality.
April 19. — Liquor very clear, color pale; yeast sediment light, floc-
culent; fairly gaseous when uncorked; good foam when poured;
beautiful in glass; bouquet excellent; a promising cider.
May 9. — A fine, deep amber color; almost perfectly bright; odor
very pleasant, very fragrant; bouquet of the best — fine, dry, and mild;
fine flavor.
May 25. — Decidedly gaseous, sparkling; bright, clear amber, lighter
than usual with this yeast; bouquet strong, pleasant, fruit}^; flavor
mild, pleasant, agreeable; quality good; entire absence of rank, harsh
taste; no after taste. Analysis on this date as follows:
Specific gravity •. 1. 001
Solids grams per 100 cc. 1.98
Total sugar do 35
Alcohol do- - . . 5. 37
Acid do 39
Tannin do 046
A sample sent to Washington in June was sampled by three experts
and described as follows: ''^o. 15 is a sparkling cider, which property
to a certain extent interferes with the delicacy of the determination,
but it is pronounced also to be of excellent flav^or." The analysis
made in the Bureau of Chemistry gave a sugar content of 0.112;
alcohol, 1.95; acid, as sulphuric, 0.216; and volatile acid (acetic),
0.059 — as expressed in grams per 100 cc.
SPECIFIC GRAVITY AND CONTROL OF FERMENTATION.
The question of proper control of fermentation is one of very great
importance, and the operator should be able to gauge at all times
the rapidit}^ with which the sugar is being consumed. This can be
determined with more or less accuracy by the hydrometer readings,
which indicate the specific gravit}^ or density of the must or ferment-
SPECIFIC GRAVITY AND FERMENTATION.
89
ing liquor. However, these readings can not be implicith' relied upon
because of the variable quantit}^ of nonfermentable solids. No one
has 3^et been able to devise a method by which gravity determinations
can be made to indicate composition with chemical accuracv, but the
table published on page 89 of Bulletin 71, Bureau of Chemistr}^, seems
to come within such reasonable bounds of accuracy that it may be
used as a guide in the fermentation room.
With a view to illustrating the use of this cellar table all the
hydrometer readings taken during fermentation of the ciders made at
this station, the chemical anah^ses made at the several stages of fermen-
tation, and the approximate percentages of sugar and alcohol deter-
mined theoretically, have been arranged in parallel columns in Table
YII. In those instances where only a hydrometer reading is given
there is of course no comparison, but where alcohol and sugar deter-
minations were made the comparison is direct and interesting. In a
considerable number of instances. the calculated or approximate per-
centages are close indeed to those actuall}^ determined b}^ analj'sis, but
in several instances they are wide apart. The peculiarities of yeast
races has to do with this matter, as we have definite!}^ proved that cer-
tain 5^easts are able to produce a higher percentage of alcohol in
identical musts than others. Also, when the theoretical table was com-
piled it was assumed that the nonsugar solids always exceeded 2 per
cent in normal must and ciders, but this does not appear to be alwa} s
true, as shown by the anah^ses of the special ciders made with pure
yeasts at this station.
Table YII. — ^-1 comparison of gravity determinations and analyses made at various stages
of fermentation, with the percentages of sugar and alcohol calculated from gravity read-
ings alone. «
WORK OF 1901-2.
Date.
Sample.
Specific
gravity.
Grams per 100 cc as determined
by analysis.
Approximate
percentages as
calculated.
Total
solids.
Sugar-
free
solids.
Total
sugar.
Alco-
hol.
Total
sugar.
Alco-
hol.
September 24
Original must . .
Test No. 2
do
1.050
1.026
1.006
1.007
1.004
1.020
1.003
1.003
1.003
10.15 0.00
October 4
6.80
1.98
4.82
1.16
1.02
.98
4.16
.27
2.76
4.68
4.44
4.43
3.21
5.36
5.35
1.35
1.55
.95
4.15
2.40
November 23
4.40
January 20
.do . . ..
2.87
2.60
5.72
1.85
1.62
1.56
4.30
Mavl6
do
4.60
October 4
Test No. 3
do. ..
3.00
November 23
. 75 4. 70
Januarv 20
May22'.
do
do
2.33
2.24
2.03
2.04
.30
.20
5.09
5.20
.75
.75
4.70
4.70
For table of hydrometer readings, see page 89, Bui. No. 71, Bur. of Chem., U. S. Dept. of Agr.
40
CHEMICAL COMPOSITION OF APPLES AND CIDER.
Table VII. — A comparison of gravity determinations and ana
of fermentation, etc. — Continued.
FIRST SERIES OF EXPERIMENTS, 1903-1.
made at various stages
Date.
Sample.
Specific
gravity.
Grams per 100 cc as determined
by analysis.
Approximate
percentages as
calculated.
Total
solids.
Sugar-
free
solids.
Total
sugar.
Alco-
hol.
Total
sugar.
Alco-
hol.
September 30
Original must . .
Test No. 6
.. do
1.051
1. 012
1.004
1.002
1.002
1.003
.999
1.019
13.04
2.96
10.08
0.00
10.38
2.58
.98
.58
.58
.78
.00
3.98
1.38
.98
1.19
.98
3.^8
0.00
October 10 1
3.90
October 27
.46
4.76
4.70
November 19
do
4 90
January 5
.. do :...
4.90
do
1.97
1.79
1.'55
1.75
.38
Trace.
5.35
5.66
4.80
May25'.
October 10
do
Test No 7
5.19
3.2>
October 27
do
1.006
1.004
1.005
1.004
1.019
1.005
1.004
1.002
1.003
1.012
.96
4.61
4 53
November 19
do
4.70
January 23
do
4.60
Januarv 25
do
2.48
1.84
.64
5.28
4.70
October 10
Test No. 8
do
3. -20
October 27
1.28
5.24
1.18 ' 4 6!>
do
.98
.58
.78
2.58
.78
..38
.00
.38
.00
2.78
.78
.78
.38
.38
.38
.00
2.58
.58
4.70
January 23 . .
do
4 93
do
2.64
1.74
.90
6.00
4 8>
October 10
Test No. 9
3 93
October 27
do
1.003
1.001
.999
1.001
.999
1.013
1.003
1.003
1.001
1.001
1.001
.998
1.012
1.002
1.002
1.002
1.002
1.002
.999
.31
4.96
4 8)
November 19.
do .
5 0)
do
5.13
January 11 do _. .
1.76
1.69
1.45
1.69
.31
Trace.
6.60
6.36
5 0)
May25
October 10
do
Test No. 10
do
5 1)
3.8)
October 20
4.8)
October 27
do
.41
5.48
4.83
November 19
do
5.0*
do
5.03
January 13
do
1.91
1.73
1.50
1.73
.41
Trace.
5.80
6.20
5.00
May 25
do
5.19
October 10
TestNo.ll
do
3.90
October 20
4.'0
October 27
do
.28
5.06
.58 4.90
November 19
do
.58 4.90
January 5
do
.58
.58
.00
4.90
January 13
do
1.83
1.76
1.58
1.76
.25
Trace.
5.03
5.19
4.90
May25
do
5.19
SECOND SERIES OF EXPERIMENTS, 1903-4.
October 7 Original must . .
October 20 Test No. 12.
October 27 do
November 19 do
January 23 do
January 26 do
October 20 i Test No. 13.
October 25 do
October 27 do
January 23 do
January 26 | do
May 25 1 do
October 20 1 Test No. 15.
October 25 do
October 27 do
November 19 do
January 23 do
January 27 do
May 25 do
1.053
1.019
1.012
1.010
1.011
1.011
1.018
1.012
1.010
1.006
1.007
1.001
1.024
1.014
1.013
1.008
1.005
1.004
1.001
13.66
2.00
11.66
0.00
10.84
4.04
2.64
2.24
2.44
2.44
3.84
2.64
2.24
J. 44
1.64
.44
5.04
3.04
2.84
1.84
1.24
1.04
.44
2.40
3.77
3.84
1.73
2.11
4.23
1.72
4.29
3.06
1.83
1.98
1.48
1.08
.35
4.54
5.16
2.42
3.85
2.36
1.98
1.58
1.63
.78
.35
4.80
5.37
COMPARISON OF ANALYSES.
41
COMPARISON OF ANALYTICAL DATA.
The final analyses of the finished ciders made in our experiments
are broiig-ht 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 practically^ 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 tlie finished ciders made ivithpure yeast cultures at the
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
Made from the same
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
14
15
71
73
1.005
1.001
4.76
5.37
.32
.39
.75
.35
2.39
1.98
1.64
1.63
Made from the same
must, sp. gr. 1.053.
314
16
97
1.000
5.00
.35
Trace.
1.59
1.59
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 anah^sis and sampling.
Those given in Table IX are among the best, but others of the com-
paratively dry ciders are commendable.
42
CHEMICAL COMPOSITION OF APPLES AND CIDER.
The important point in these tables is the great variation in compo-
sition of the beverages sold as cider. How shall we determine what
a cider is until we have some definite idea as to how this beverage shall
be fermented and handled so as to preserve its valuable properties l
The fluctuations in sugar content from nothing to 13.56 per cent, and
in alcohol content from nothing to 6.87 per cent, give the full range
of variation from fresh apple juice to a completed cider. Between
these extremes various compositions are sold as ciders. The samples
showing such high sugar content are ordinarih' treated with pre-
servatives or sterilized by heat, as it is difficult to bottle and hold a
liquid containing much above 1.5 or 2 per cent of sugar.
Table IX. — Analyses of commercial samples of American-made ciders {Bureau of
Chemistry, U. S. Dej^artment of Agriculture, 1901).
Name or brand.
Specific
gravity.
Grams per 100 cc.
Sample
No.
A1C.V Total \±-|"i^;Jr-
hoi. acids. j.;!f, ,^|,
Total . ,
solids. ^^^'•
50
51
52
53*«
53
Sparkling draft cider, extra dry.
Sparkling draft cider .
1.0053
1.0101
.9987
1.G178
1.0289
1.0292
4.66 0.2979 0.0890
4.42 ! .3508 .1340
6.22 1 .3626 .0860
4.37 ; .-^372 .0490
1.71 .4567 i .0250
3.12 .0220
1.15
2.11
.00
3.34
5.99
5.17
3.39 0.2830
4 67 1 2880
2.86 i .2920
Crab-apple cider
6.70 1 2770
Paulding Pippin cider, 1900
Same 1899
8.23 .2410
9.03 .2830
Table X. — Analyses of commercial samples of American-made ciders ( Virginia Agri-
cultural Experiment Station, 1901-4).
Name.
t
bo
Grams per 100 cc.
o
a>
-i
li-i
i r^x
Preservatives.
1
1
<
>
1^
-§5
m
32
11
139
Refined cider
1.025
2.69
0.57
0.038
4.54
4.54
0.00
7.27
2.73
Not tested.
140
Dry still cider
1.000
6.35
.28
.060
.08
.08
.00
2.45
2.37
Benzoic acid and
saccharin.
Do.
141
do
1.000
6.27
.29
.076
.08
.08
.00
2.49
2.41
142
.....do
1.000
6.87
.31
.080
.00
.00
.00
2.17
2.17
Do.
143 Country cider
1.065
.35
.66
.021
13.52 '12.73
.75 16.86
3.30
Benzoic acid.
144 , Labeled cham-
1.052
.00
.37
9.16 j 8.50
•62 12.63
3.47
Not tested.
pagne cider.
I
1
145 1 Gilson's cider
1.040
.95
.42
8.86 ! 7.29
1.49 1 9.84
.98
Do.
146 ! Paulding's pippin.
1.046
.87
.48
9.02 : 8.12
.86 11.55
2.53
No preservatives.
i 1901.
1
317 j "Extra Dry"
1.013
4.56
.57
2.14 2.14
.00 ! 4.41
2.27
Do.
318 ; Standard dry re-
1.027
2.81
.43 '
5.12 5.12
.00 ! 7.29
2.17
Do.
fined.
1
1
^^\
Mott'ssauterne...
1.012
4.40
.52
1.40
1.40
.00
4.05
2.65
Do.
332
1.004
1.010
4.36
4.07
.34
.53
.26
.38
.26
.38
.00
.00
2.58
4.20
2.32
3.82
Salicylic acid.
333
Cider, 1903
Do.
340
Cider B
1.026
1.005
1.032
1.033
2.45
4.71
3.40
3.62
..50
.28
.45
.63
5.93
1.19
7.36
7.20
5.93
1.19
6.97
6.42
.00
.00
.37
.74
8.11
3.04
9.85
9.89
2.18
1.85
2.49
2.69
No preservatives.
341
cc
34'>
R. 1
Do.
343
Golden russet
Do.
344
Duffy's unfer-
mented cider.
1.056
.09
.59
11.37
11.08
.24
15.27
3.90
Do.
DESCRIPTION OF SAMPLES. 48
NOTES ON SAMPLES OF CIDERS FROM TABLES VIII, IX, AND X.
Sam/pie 137. — A cider made with a pure j^east culture isolated at the
Virginia Agricultural Experiment Station and known as Sauterne or
No. 73. The cider was, when finished, a dry, etfervescing or sparkling
cider. It is discussed under test No. 2, 1901. The same yeast was
used in tests Nos. 9 and 15, 1903.
Sample 138. — A cider made with a pure 3^east culture isolated at the
Virginia Agricultural Experiment Station and known as Vallee d'Auge
or No. Y4. This was a very dry cider. It is discussed under test No.
3, 1901. The same yeast was used in test No. 10, 1903.
Sample 30 J^.. — A cider made with a pure yeast culture isolated by
Mr. Alwood at the Royal Pomological School, Geisenheim, German}^,
and known as St. Ouen-de-Thouberville or No. 8. It is discussed under
test No. 6. The same 3^east was also used in test No. 12.
Sample 305. — A cider made with a pure j^east culture isolated as the
above and known as yeast No. 37. It is discussed under test No. 7.
Sample 306. — A cider made with a pure 3^east culture isolated at the
Virginia Agricultural Experiment Station and known as yeast No. 66.
It is discussed under test No. 8. The same yeast was used in test
No. 13. ,
Sample- 307. — A cider made with the same yeast, No. 73, as was
used in sample 137. It is discussed under test No. 9. The same yeast
was used in tests Nos. 2 and 15.
Sample J6^5.— Made with the same yeast. No. 71, as that used in
sample 138. It is discussed under test No. 3. The same yeast was
used in test No. 10.
Sample 309. — A cider made with a pure yeast culture isolated at
the Virginia Agricultural Experiment Station from Soulard Crab and
known as yeast No. 97. This cider is discussed under test No. 11.
Sample 310. — Made with the same yeast. No. 8, as was used in sam-
ple 304. Discussed under test No. 12.
Sample 311. — Made with yeast No. 66, the same as that used in sam-
ple 306. It is discussed under test No. 13.
Sample 312. — This cider was made with veast No. 71, isolated at the
Virginia Agricultural Experiment Station from wine lees brought
from Alsace, Germany, by Mr. Alwood. The result of the fermen-
tation was not such as to warrant special discussion. It is mentioned
under test No. 14.
Sample 313. — This cider was made with veast No. 73, used in sam-
ples 137 and 307. It is discussed under test No. 15.
Sample 311^,. — This cider was made with yeast No. 97, used also in
sample 309. It is not given special discussion, because the results do
not warrant particular mention.
44 CHEMICAL COMPOSITIOISr OF APPLES AND CIDER.
Bairiples 315^ 316, and 330. — Not discussed for like reasons.
Sample Jf9. — A comparatively dry cider, made in a large factor}^
with ordinar}^ or wild yeast fermentation; slightly gaseous from
flask fermentation.
Sample 50. — A cider from the same source, not fermented so dry.
and charged by natural yeast fermentation.
Sample 51. — A cider from the same source, fermented perfectly
dry, uncharged.
Sample 52. — A special brand of cider made from selected crab
apples and only partially fermented before bottling; heavily charged
by natural fermentation.
Sa7)vple 53a. — A special cider made from selected pippins in 1900,
onl}^ partially fermented, and bottled while sweet; heavily charged by
natural fermentation.
Sample 53. — The same brand of cider from the same factory, made
in 1899. It shows greater alcoholic strength and was more heavily
charged by natural fermentation.
(The last three samples were bottled in heav}^ champagne bottles
and foamed over on drawing the cork. All were extra line ciders.)
Sample 139. — A refined cider made in Vermont. The stock was on o
year old and only partially fermented.
Sample llfi. — A dry, still cider from New York. This was a cider
made from must sown with a pure yeast furnished by the Virginia
station.
Sample 11^1. — A cider like sample 140, made in a like manner and by
the same parties.
Sample 11^. — From the same cellars as samples 140 and 141; a simi-
lar cider made with natural 5^easts.
Sample 11^3. — A country-made cider, or so called. The analysis
showed that it was not a cider, as only slight fermentation had taken
place. The liquor was very turbid and muddy looking, and was heavily
treated with benzoic acid to prevent fermentation. This sample was
quite unfit for use, though it was not worse than many ciders com-
monly sold.
Sample IJt-Jf.. — Labeled ' ' Champagne cider.-' This was also a country
cider of somewhat better character so far as the appearance of the
juice was concerned, but quite unfermented. From the examination
it appeared that the apple juice had been filtered, heated so as to
destroy the organisms present, and bottled. Such a preparation is
not a cider.
Sample IJfJj. — A country cider shipped in small kegs to the city for
hotel use. The analysis shows that this cider also was onh^ slightly
fermented, and the liquor was in a mudd}^, uninviting condition. Like
No. 243 it was scarcely fit for use.
DESCRIPTION OF SAMPLES. 45
Sample lJf6. — This was a sample of bottled cider in fine condition
in so far as the condition of the juice was concerned, but it had been
bottled almost without fermentation, and unless sterilized or stored in
a very cold place the bottles w^ould sureh' have burst in time. It is
not possible to carry in bottles 9 per cent of total suo^ar without ster-
ilizing, placing- in cold storage, or using preservatives.
Sample 3 17. — Labeled '' Extra dry refined cider." Chemical analysis
shows that it contained over 2 per cent of sugar, so that it certainly
could not be called a dry cider, and unless sterilized or processed even
this quantity of sugar is liable to burst any but the best bottles.
Sample 318. — Labeled ''Standard dr\^ refined cider." This sample
shows by analysis over 5 per cent of sugar; hence it is in no sense a
dry cider, and could not well be held in ordinar}^ bottles without ster-
ilization or the use of preservatives.
Sample 331. — This cider was made b}^ the same persons who fur-
nished the two previous samples, from Sauterne yeast obtained from
the Virginia station. It has very much the character of the cider
made from Sauterne yeast at the station, and far excelled samples
317 and 318. The analysis shows 1.40 per cent of sugar, a desirable
amount for ordinary use.
Sample 332. — Labeled '' Dry cider," and the analj^sis shows that
practically all the sugar had been consumed.
Sample 333. — A cider resembling sample 332, and made bj^the same
person.
Sample 3Jt.O. — An ordinary refined cider made by a large manufac-
turer. This cider was fermented partialh , then refined b}" filtering
through paper pulp. While this produced a fine, clear liquid, it did
not remove all the yeasts, and this cider when bottled became very
gaseous. Though put up in champagne bottles, there was danger
of bursting them if kept long in a warm room. The percentage of
sugar was entirely too high for bottled goods. The character of the
cider was fair; it was deficient in flavor and bouquet.
Sample 31^1. — Made from ordinary apples b}^ the same manufacturers
as sample 340 and fermented to 0° on the Black cider spindle, then
refined with wine finings and bottled. Though it showed the same
per cent of sugar as the previous sample, this cider was perfectlv still
when opened. It had a bright and fine color, but in bouquet and
flavor left much to be desired; in fact, it was scarcely palatable.
Sample 3Ii2. — A cider made by the same manufacturers as samples
340 and 341, from a fine grade of apples, partialh^ fermented, refined
through paper pulp, and bottled. The chemical analysis showed 7 per
cent of sugar in this sample, and yet it was perfect!}^ still when opened
and no fermentation could be detected. The flavor of this cider was
very objectionable, almost unpalatable. How it was preserved with-
46 CHEMICAL COMPOSITIOT^ OF APPLES AND CIDER.
out further fermentation in bottles is not understood, as the ordinary
preserv^atives could not be detected.
Sample SJ^S. — A so-called champagne cider made from fine apples
and fermented down to 14° on the Black cider spindle; then clarilied,
bottled, and charged artificiall}^ with gas. This was a very beautifi:'
bright cider, sparkling like champagne when opened, and made a '^
appearance in the glass. It was not of very good quality, but '
greatly improved b}^ the presence of the gas. This cider showed o\ . r
T per cent of sugar, yet after uncorking it stood for a month in the
laboratory without showing the slightest fermentation. Notwith-
standing this, none of the ordinary preservatives could be detected in
it. Sown with a fresh yeast culture it fermented slowly.
Sample SJfJf. — A beautiful, clarified sample of apple juice,' unfer-
mented. This juice had been refined in a most skillful manner, bot-
tled, and charged artificially with gas. Apparently no fermentation
had taken place in it and the juii^^^^ fresh as when put up. When
exposed it fermented readih^, indicating the absence of chemical
preservatives.
o
RETURN TO the circulation desk of any
University of California Library
or to the
NORTHERN REGIONAL LIBRARY FACILITY
University of California
Richmond Field Station, BIdg. 400
1301 South 46th Street
Richmond, CA 94804-4698
ALL BOOKS MAY BE RECALLED AFTER 7 DAYS
To renew or recharge your library materials, you may
contact NRLF 4 days prior to due date at (510) 642-6233
DUE AS STAMPED BELOW
ivy 29 2007
DD20 12M 7-06
LD21A-60m-3,'70
(N5382slO)476-A-32
Ci«neral l^ibrary
University of California
Betkelejr
p
U. C. BERKELEY LIBRARIES
CDS71DSb73
I
• '— "» All>'-
"♦AP
164334
4s>
¥.
'#*vrMiii
Live Music Archive
Librivox Free Audio
Metropolitan Museum
Cleveland Museum of Art
Internet Arcade
Console Living Room
Books to Borrow
Open Library
TV News
Understanding 9/11