[COMPOSITION OF UNFERMENTED GRAPE JUICE.]
Herewith are given the component parts of a California and a Concord unfermented grape juice, the former being analyzed by the California Experiment Station, the latter by the Bureau of Chemistry, United States Department of Agriculture:
| Concord. | California. | |
| Per cent. | Per cent. | |
| Solid contents | 20.37 | 20.60 |
| Total acids (as tartaric) | .663 | .53 |
| Volatile acids | .023 | .03 |
| Grape sugar | 18.54 | 19.15 |
| Free tartaric acids | .025 | .07 |
| Ash | .255 | .19 |
| Phosphoric acids | .027 | .04 |
| Cream of tartar | .55 | .59 |
This table is interesting in so far that California unfermented grape juices are made from Viniferas or foreign varieties, whereas the Concord is a Labruska or one of our American sorts. The difference in taste and smell is even more pronounced than the analysis would indicate.
[FLAVOR AND QUALITY IN GRAPE JUICE.]
In the making of unfermented grape juice a great deal of judgment can be displayed and many variations produced so as to suit almost any taste by the careful selection of the varieties of grapes from which it is made. From the Mission grape, for instance, when fully ripe, a juice would be obtained that would be delicate and simply sweet, without any other taste; from the Muscat we would get that rich musky flavor found in our leading raisins; in the Concord that sprightly foxy taste so well known; in the Catawba or Isabella that fragrance so peculiarly their own, and in the Iona a pleasing, mild, yet just pronounced enough aroma and taste to strike the right spot. Thus we might continue along the list.
Equally as pronounced variations in color can be had, as, for instance, almost colorless, yellow, orange, light red, red, and a deep purple.
The writer has often been asked what kind of grapes should be used in making unfermented grape juice, when, as a matter of fact, it can be made from any grape; not only this, but unfermented juice is made from other fruits as well, for instance, apples, pears, cherries—and berries of different kinds yield excellent juices. It is really good judgment in selecting the right varieties when planting for fruit production. That also determines the quality of our unfermented juice. For instance, the richer, sweeter, and better in quality the fruit we use, the richer, sweeter, and better will be our unfermented juice. If, on the other hand, the fruit is sour, green, and insipid, the juice will be likewise. As stated before, the intention of this bulletin is to show how to avoid some wastes, and to increase income by utilizing those products of which there is a surplus, and instead of, as is usually done, letting them rot, convert them into something that can be kept, used, and disposed of at any time when desired, or when fresh fruit is not available.