1904•Unpublished venueRequires access
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 /
William Bradford Alwood, Robert James. Davidson, W. A. P. Moncure, United States., United States.
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Abstract
14: to 20 per cent.These data were determined for several varieties of apples in this investigation and are given in Table VI.Everyone 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- 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. . . . .