The American issue. [volume] (Westerville, Ohio) 1912-19??, 1917-07-20

the sugar OF the fruit Dy breaking IL
up and leaving in its place alcohol and
the waste product, carbon-dioxide.
is a contradiction OF terms. The pro-
cess OF vinous fermentation is de-
structive process. 1t destroys the
sugar of the fruit by breaking it up
and leaving in its place alcohol and
the waste product, carbon-dioxide.
When DR.. Harvey w. Wiley was
Chief of the Bureau of Chemistry OF
the Department of Agriculture, he
published some analyses OF the con-
sttuents of apple and grape juice that
furnish exact information on this
point.
The first was a demonstration of
the practicability of producing mar
ketable unferemented apple juice from
unsaleablc apples. The analysis of
the juice of II well-known varieties
of apples gave from 10 to - per cent
of sugar. The process of steriliza
ton left the juices practically I'M
changed. The sugar and the acids
were all there and the flavor, when
tested by experts the following sum
mer, was declared to be delicious.
"A very satisfying hot weather bey
erage" was one of the comments.
One table in the report shows the
contrast between the sterilized apple
juice and sample allowed to ferment
The original unfermented juice con-
tains 1921 per cent of sugar. After
fermentation it contained "a Of l per
cent of sugar
Before fermentation the juice COLI
tanned no alcohol; after fermentation
it contained $50 per cent alcohol.
There is no Conservation" in the
process Of vinous fermentation which
changes sugar, a good and necessary
food to alcohol, a poisonous, habit
forming drug.
The other bulletin gives the sugar
content of both apple and grape
Juice before and after vinous ferment-
alton.
The juice of II kinds of ripe fall
and winter apples averaged ia per
cent sugar After fermentation there
was less than per cent in the vari-
Gus samples fcrmented in September
and from l to per cent in cider fer
mentcd later, when the weather was
cold, the fermentation then being
less complete.
The analysis of the unfermented
and fermcnted grape juice revealed a
still greater waste of sugar because
sugar water was added to the eX-
pressed grape juice, bringing the total
sugar content to 10 per cent. After
fermentation the young wine" con-
tanned 2 and 3 of per cent of sugar
ard nearly 9 per cent of alcohol. The
alcohol content was, of course, in
creased by the addition of the sugar
to the juice before fermentation,
which was reported to be the COM
mon practice with the wine makers
where this sample was analysed.
The same waste of sugar occurs
when the juices of pears, peaches,
cherries, currants, or berries are al
lowed to ferment and become "vinous
liquors. When these juices are ster-
ilized and bottled or canned and fer
nentation prevented, the sugar is
saved and the fruit is then truly con
served"
When, instead of expressing the
juice the fruit is dried or canned it is
also conserved" and an increase in
the supply of all kinds of dried and
preserved fruits and jellies would
tend to lower their prices which are
now prohibitive to many people.
At the last Anti-Alcohol Congress
held in Milan, the year before the
outbreak of the present war Q9l3),
considerable discussion was given to
ways of utilizing grapes otherwise
than by making them into wine. A
cooperative society for the exporta-
ton of grape products had been
formed in Trent and experiments
made in freezing grape juice which
preserved all of the sugar and other
contents of the juice except the water
in greatly concentrated form.
The condcnsing process could be
carried to a point where the result
was grape honey" which keeps in
the air without spelling and can be
spread on bread, as butter, or thin
ned with water for drinking. This
honey itself is preservative and will
dissolve and keep albuminous foods
and can be used to make tinctures, in
place of alcohol.
A report from California speaks
also of grape strip" suitable for
preserving fruits and other uses,