Variety

Year

Alcohol by volume

Alcohol, gms. per 100 c.c.

Total solids, gms. per

100 c.c.

Sugar-free solids, gms. per 100 c.c.

Sugar as invert.

gms. per

100 c.c.

Total acid as tartaric.

gms. per

100 c.c.

Catawba

1908-

Fruit used for wine................

1911

..............

...............

21.63

2.43

19.20

0.943

Pure wine from above fruit.....

..........

11.39

9.03

2.25

2.04

0.222

0.849

Clinton

1908-

Fruit used for wine.................

1911

..............

...............

24.94

3.24

21.68

1.27

Pure wine from above fruit....

.........

11.85

9.41

3.26

3.06

0.202

1.009

Concord

1909-

Fruit used for wine................

1910

.............

...............

20.19

2.75

17.44

0.756

Pure wine from above fruit.....

..........

10.12

8.04

2.58

2.39

0.185

0.752

Cynthiana

1911

Fruit used for wine...............

..........

.............

..............

24.93

3.27

21.66

0.754

Pure wine from above fruit....

..........

12.14

9.63

3.59

3.21

0.328

0.606

Delaware

1909-

Fruit used for wine.................

1910

..............

..............

24.65

2.39

22.26

0.780

Pure wine from above fruit.....

..........

13.49

10.70

2.10

1.99

0.112

0.630

Iona

1909

Fruit used for wine.................

..........

...............

..............

21.80

3.09

18.71

0.934

Pure wine from above fruit. ...

.........

11.76

9.33

2.04

1.95

0.091

0.832

Ives

1909-

Fruit used for wine.......................

1911

...............

..............

18.55

2.59

15.97

0.649

Pure wine from above fruit. ...

..........

8.51

6.75

2.81

2.56

0.250

0.768

Norton

1907-

Fruit used for wine..................

1908

...............

..............

24.94

3.53

21.41

1.105

Pure wine from above fruit.....

1909-

11.68

9.27

3.71

3.37

0.335

0.810

1911

alcohol for all purposes in wine preservation. There has never been any excuse for adding sugar to grapes grown in California, because the grapes are sufficiently rich in sugar to produce all the alcohol that is necessary, and even more. These investigations of Alwood show that the makers of wine in New York and Ohio can no longer scientifically claim the privilege of stretching their wines with sugar. Sugared wines are essentially adulterated, even if labeled as such. The rigid investigations of Alwood have also shown that there is no basis for the belief that the acidity of properly made American wines is excessive. In regard to the keeping qualities of pure Virginia wine, I have lately (1917) tested a bottle of pure Virginia red wine made by Alwood in 1904 and found it has kept perfectly and has qualities which entitle it to rank among the good red wines of the Medoc.