. Bulletin of the Department of Agriculture. Agriculture; Agriculture. ft BULLETIN No. 335 Contribution from the Bureau of Chemistry, S^^'^J-U CARL L. ALSBERG, Chief. 1 Washington, D. C. T April 11, 1916 DEVELOPMENT OF SUGAR AND ACID IN GRAPES DURING RIPENING. By William B. Alwood, Enological Chemist, with the collaboration of B. J. Hart- mann, J. R. Eoff, M. J. Ingle, and S. F. Sherwood. CONTENTS. Introdnction 1 Changes in the chemical composition of grapes during the ripening period 2 Analytical results on the juice samples 9 Composition of the whole fruit 22 Analytical results on the w
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. ft BULLETIN No. 335 Contribution from the Bureau of Chemistry, S^^'^J-U CARL L. ALSBERG, Chief. 1 Washington, D. C. T April 11, 1916 DEVELOPMENT OF SUGAR AND ACID IN GRAPES DURING RIPENING. By William B. Alwood, Enological Chemist, with the collaboration of B. J. Hart- mann, J. R. Eoff, M. J. Ingle, and S. F. Sherwood. CONTENTS. Introdnction 1 Changes in the chemical composition of grapes during the ripening period 2 Analytical results on the juice samples 9 Composition of the whole fruit 22 Analytical results on the whole fruit samples. 24 Sources and preparation of samples 4 Comparison of results on juice and whole fruit Methods of analysis 7 | samples 27 INTRODUCTION. In Bulletin 140, Bureau of Chemistry, a preliminary report is made on the changes in sugar and acid content of several varieties of grapes as determined in 1909 and 1910 during a period of several weeks previous to ripening and at full maturity. The results of a further and more extended examination of several of these varieties of grapes made during the seasons of 1911 and 1912 are presented in this bulle- tin. The examinations were made at Sandusky, Ohio, and at Char- lottesville, Va. The period of observation and analysis of the fruit samples was con- siderably extended beyond that previously reported and more com- plete analyses were made so as to secure additional data covering several important questions, such as the presence of other acids than tartaric and the changes in the ratio of combined and free tartaric acid. The study of the increase of sugar content and the changes in total acid content remain, however, as heretofore, the prime object of the investigation. Study of the fundamental changes which occur during the ripening of grapes is of importance in the determination of the normal compo- 12253°—Bull. 335—16 1. Please note that these images are extracted from scanned page images that may have been digita
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