Tach LIBRARY Michigan State University PLACE IN RETURN BOX to remove this checkout from your record. TO AVOID FINES return on or before date due. MAY BE RECALLED with earlier due date if requested. DATE DUE DATE DUE DATE DUE 1100 c/CIRC/DateDue.p65-p.14 THESIS T.F. BAKER and. W.REILEY COLIPARISON of ALCOHOLIC AND ACETIC FERMENTANION, 1/48 q- b. cd: i " Cog o INTRODUCTION. All- though much work has been done along the line of Chemical snalys#s of cider and vinegars, this wark has for the most part beer. limited to a single analysis for the purpose of detecting adulterati:.., perhaps, or to acertain what varieties of fruit would produce the highest alcoholic and acetic content. The analyses , thwrefore, lave not extended over & great length of time in most cases, nor rave tis; been periodical. Perhaps in resent years the Bacteriological side of viregar making has received its share of scientific attention, so this phase, although touched upon in our work, was not made the major considerat:. In a Bacteriological way all we attempted to determine was, which method would in-the long run prove best in the making of cider vinepers, to inoculate the sterilized cider with pure cultures of yeast and Bacteria, or to simply press the juices from the pulp and,with out sterilization, allow them to become spontaneously or self inoculated, It need not be more than stated that the processes which taxe place in the formation of vinegar from cider are briefly: first, the transformation of the sugar in the juice to alcohol through the agency of yeasts, and secondly, the transformation of the alcohol in to acid by means of a certain species of Bacterium, There is no distinct line of demarcation between these changes, but the whole procedure is gradual and measureahle, To measure the original ammount of sugar and watch its gradual transformation into alcohol and finally acetic acid is what we s@t out to accomplish in the selectior: of this thesis. 499379 The work at a glance can be seen to cover a broad field and in starting out with twenty-three varieties of apples, we soon found that for the best results in the time alloted,we should have had about half that number and mach more cider from each variety than we actuiil, had. Starting out on Marck 15; 1913, with oider from ten pounds of apples of euch variety, we found that on ilay 12th. after havding completed three analyses of wach, our supply was so low that we were unable to continue. In some cases the supply was markedly cut down by the formation of jellies through the action of the alcohol on the pectins in the cider. The apples uesd were all taken from the Gollege Gold Storxraze Plant durging the first falf of the month of March. They were for tke most part a little under color, and in thetr selection no attention was paid to uniformity of size they, being taken, just as they came from the boxes in storfage. As soon as the initial analysis of euch variety was made, the cider was placed in the temperature room of the Bacteriological Building in which a uniform trmparature of 290°C. is maintained, OUTLINa OF WORK. Ten pounds of euch variety were taxes froa the cold stornge vlant and pressed. as the cider came from the press it was filtered through several thicknesses of cheese ctoth and weighed, The initial analyses for sugar and acid were made iumediately before the ciéers were placed in the temperature room. Sone of the cider was placed iii previously sterilized pint bottles with cotton stoppers 2.4 s91 acid alcohol 0 2.3 3.22 0 3.9 298 37 2.1 2.11 £15 3.2 1.33 FALIX. INITIAL ANALYSIS. 3/29/13 Percent of juice wv ? sugar ¢ ih ac id NON-INOCULAT ED 4/23/13 " gugar " " acid " " alcohol 5/12/13 " " sugar " " acid " " alcohol INOCULATED 4/23/13 " " sugar " " acid " " alcohol 5/12/13 " " sugar " " acid " " alcohol 39.52 ~508 208 - 60 62 5.16 1.8 3.61 2.6 «926 629 2.9 251 WEALTHY. INITIAL ANALYSIS 3/29/13 Percent of juice " “ acid " w sugar NON-INOCULAT uD " " 5/23/13 " " gugar " " acid " " alcohol 5/12/13 " " gugar " " acid | " " alcohol INOCULATED. 5/23/13 " " gugar " w acid " “" alcohol 5/12/13 " " sugar " “ acid " “ alcohol 52.5 22 ~508 0975 1.38 .22 1.4 SMOKE HOUSE. INITIAL ANALYSIS 3/29/13 Percent of juice " " gugar " " acid NON~INOCULATED 4/83/13 " " sugar " " acid " " alcohol 5/12/13 " " gugarsé " “ aoid " " alcogol INOCULATED 4/23/13 " " gugar “ "acid " ”" alcohol 5/12/13 "ow sugar " “ acid " * alcohol 5501 1.74 x) 1.77 4.1 29 3.62 1.02 737 2.67 2.53 36 4.95 ARKANSAS BLACK, INITIA, ANALYSIS 3/29/13 Percent of juice " “ sugar " w acid NON-INOCULATED 4/23/13 " sugar " “ acid " " alcohol 5/12/13 " “ sugar " " acid " " alvohol INOCULATED 4/23/13 " "sugar " " aoid " ” alcohol 5/12/13 ) " " sugar " ”" acid " w alsohal 41/8 65 ol 06 1.3 4.94 °714 3.8 1.87 6 2.7 1.09 07 2.4 48 RAMBO. INITIAL AWALYSIS 4/29/13 Percent of guice Ww NON-INOCULATED 4/18/13 5/15/13 INOCULATED 4/18/13 5/15/13 vf F Ww A wv vf Ww wf sh A Ww WW 9” " we vw W wv 9 sD 7? Ww sugar acid sugar acid alcohol sugar acid alcohol sugar acid alcohol sugar acid alcohol 25.9 1.62 od 0 08 4.82 29 5.0 1.48 1.5 547 229 1.4 1.07 PARAGON. INITIAL ANALYSIS 3/29/13 Percent of juice " “ sugar uv vWF ac jd NON- INOCULATED 4/18/13 " " sugar " " acid " “ alcohol 5/15/13 " " sugar " “" acid " " alcohol INOCULATED 4/18/13 " " gugar "vy ™“ aoid " “" alcohol 5/15/13 " " gugar " “" acid " “ alcohol 39.2 1. 43 02 27 4.17 0) 25 5.86 21 1.0 5.6 29 564 1.27 . J s so, ° . ’ + ny oar Eye we — ame fran 2 tenia _- “4 s % ‘ ‘\ - ote » “mn 1 ’ - - — ‘ x \ 4 ~ a 7 . . % . » C. hoa Z { to, [ 1 Thlgtl ahi heseg ' ‘ 3 ‘ i i Pion \ =4 a | ee t , ‘ | ‘ aang ' wacko de iy petit ss : cae ; bie Spel g vere * . 6 Pe ¢~ id . - ‘ ¢ . ‘ s e - te we Wo ee ee ee Pi ee te ce wn CONCLUSIONS. In our work on this theg’is we have drawn the following conclu: - ions: l. Of the varieties ueed the following ten contained the greatest amount of juice pwr unit weight in the order named: Liveland, Weulttr.’, Colvert, Buckingham, Northern Spy, Pewaukee, Krauser, Arkansas Slack, Grand Mother and Dawes. 26 In most cases the acetéc fermentations was most rapid in the © inoculated samples; in the inoculated samples the alcohol drepped more rapidly than in the noninoculated samples, 3 In seven varieties the alcoholic content increased faster in the inoculated samples than in the noninoculated samples; in fourteen varieties in increased faster in the noninoculated samples than in t:.2 inoculate@; in two varieties the rates were paralells; the aa&cohol was tn most cases used faster by the acetic fermentation in the inocul- ated samples than in the noninoculaéed. 4. The inoculated Northern Spy sample reached the highest alcohol percentage with the following next in the drder named; Non inoculated Northern Spy, Inoculated Celestial, Noninoculated Yellow Belleflower, Nouinoculated Liveland, inoculated Pewaukee, inoculated Yellow Belle- flower. De The inoculated Par:gon eample reached the highest acid content percentage* with the following next in the order named; noninoculated Rambo, inoculated Livehand, inoculated Northern Spy, inoculated smoke House, noninoculated Dawes, noninoculated arkansas Black, non- inoculated Wealthy, 6. The initial analyses showed the following vaeieties highest iu sugar content: in the order named: Liveland, Yellow Belleflower, Albemarle, Grand ilofther, Smoke House, Rambo, Northern Spy and Coffe:~. 7. .. The following varieties may be recommended for use in jelly making as determined by the large amount of pectins thrown down in 17... form of a jelly by the alcohol in the process of fermentation: Northe:: Spy, Krauser, ,Rambo, Paragon, Arkansas Black, Wealthy, Dawes, Arobzxe, 8. The quality of the vinegar according to taste was highest in the Smoke House, first; and the Northern SBy, second. References of previous work on the subject. Observations on chder makeing. by ¥.J.FLOMD Journal Bath. and West England Society ser. 4, 4. (1893~-1894),PP 9f-14'. CIDER MAKEING by J.Harper. Journal Bath.and West England Society sir. 4,4, (1893-1894) , PP. 82-98. A PHYSIOLOGICAL STUDY OF ACETI8 ACID FERMENTATIONS AND ARTIFIC?. PRODUCTION of VINEGAR. by F.Lafar. (Centbl. Bakt. und Par. Allg. 1,(1895 pp 129)). ANALYSES OF FOODS AND FEEDING STUFFS. Mass. State Station Eeport for 1£91 pp. 297-300.and 313-326. Mass. State Station Report for 1892 pp. 291 and 292, and 310-323, DETERMINATION OF ACID IN VINEGAR ( Zur Saurebestimmung im xEsse, | L. Vanino-Ztschr. angew.Ghem. 1893, No.22 pp.676and 677. ACID FERMENTATION AND QUICK KANUFACTURE OF VINEGAR.( ESSIGGAH:..- und SNELLESSIGFABRI KATION.) by F.Lafarr Centbl. und Bar, 1893,l0. 21; abs in Ztschr angew Chem. 1893, No. 21 pp. 653 and 654. NOTES ON THE CIDER FRUITS of GERMANY.iby 4. Truelle. V.L.Coillot 1899, pp. 44. RATIONAL FERMENTATIONS (VINEGAR CIDER HYDRONEL Awad ALCOHOL) Malziville-liancy: E.Thomas, 1900, pp. 7 and &78. EXAMINATION of COMMERCIAL VINEGARS SOLD IN THE STATE AT RETAIL. By P.Schweitzer (ilo. Station Report. 198, pp.85 and 8&6. A STUDY OF TEE CHEWGESTRY OF HOME WADE VINEGAR. by L.L. Vansylke (New York State Station Bulletim 258,pp,439 to 394). THE CHEMICAL COMPOSITICN OF aPPLES AND CIDER. by W.B.Alwood, R.dJ.Davison and W.A.P.Moncure.(United States Department of Agriculture, Bureau of Chemestry Bulletin 8&, pp.44. CIDER by B.C. Aston. (New Zeeland Department of agriculture) Report of I9904. pp.29I-293. CIDER VINEGARS OF PENNSYLVANIA. by W.Friar. Pennsylvania Department of Agriculture. Bulletin 22, pp.27. FRUIT VINEGAR. by J.Jettmar, (Ztschr. Nahr. Untersuch,u Hyg.). II( 1897), No.2I, pp.345 and 346. ANALYSIS OF CIDER. by F.¥.hiorse. New Hampshire Station Report, I894, pp.I25 and 126, SIX VARIETIES OF CIDER APPLES. by G.HheuzZe. Review of Horticulture 68 (1896), No. I6, pp. 376-379. A CONTRIBUTION TO THE KNOWLEDGE OF CHEMISTRY OF CIDERS, by A.H.Allen. (Analyst,27, I902, No. 315 pp. 183-190.) A STUDY OF CIDER MAKING IN FRANCE, GERMABY,4ND ENGLAND, WITE COMMENTS AND COMPARISONS WITH AMERICAN WORK. by W.B.Alwood. United States Department of Agriculture, Bureau of Chemestry Bulletin 7I pp. II4. THE EFFECT OF FERWENTZATION ON THE CORPOSITION OF CIDER «é£ND VINEGAR. by C.A.Brown Jr. (Journal of American Chemical ‘ociety 25 ( 1903 ) No. 1 pp. 16-33. NOTES ON VINSGAR LMIAKEING. by E.F.Pernot Oregon Station Bulletin 73 pp. &. CIDER. By T.licFarlane ( Lab. Inland Rev. Dep. Ottowa, Canada, 1993, Bulletin 92,pp. 17. VINEGAR AND ARTIFICIAL VINEGAR, By Witte. ( Ztschr. Cffenti. Chemistry, 12 ( 1909 ) No. 10, pp. 181-187. THE COMPOSITION OF CIDER. by B.T.P.Barker and E.Russel. Analyst, B4 ( 1909 ) No. 397, pp.125~-134. VINEGAR AND IfS MAKING, “‘ichigan State Circular No.9, pp. 65 and 66. REPORT ON RESULTS OF INVESTIGATIONS INTO CIDER MAKING. by F.dJ.Loyd ( Lomdon Board of Agriculture and Fisheries, 1903, pp.1/5. COMMON CIDER BY A.McGill. ( Lab. Inland Review, lepartmert Canada, Bulletin 169, pp. 19. THE RATE OF FERMENTATION OF CIDERS, Bp B.T.P.Barker Journal of Agricultural science. 3 (1908) No. 1,pp.1-21. THE INFLUENCE OF SELECTED YEASTS UPON FERMENTATIONS. By. W.A.P.iloncure, R.J.Davidson and W.B.Ellett, ( Varginia “tation Bulletin 160, pp. 97-120. THE COMPOSITION OF ENGLISH FERMENTATION VINEGARS, Ly, F.D.Ratcliff. ( Analyst %432(19907) No. 372, pp. 85-57). MANUFACTURE OF VINEGAR FROm PURE CULTURE OF sCETIC ACID BACTERIA 3y L.Eberelin. ( Pure Products, 3 ( 1907), No.4, pp.172-177. VINEGAR, By A.hicGill. Lab. Inland Review Department ( Canada) Bulletin 198, pp.15. PURE CULTURES IN VINEGaR MaKING, By W.Henneberg. Centbl. Bakt.(etc) 2. Abt., 14( 1995) No.22-23, p.681. & STUDY OF THE CIDER APPLES OF SARTHE, Sy P.L.C.Cassarini, and E.Poupard.(Bulletin liens. Off. Renseig. agr. ( Paris) 5 ( 1906) No. 2, pp. 157-179. : 7 ‘. COREY a 28 ~+ye Hig rdf wl? corer e ‘ . ra . 70 7 ft vo2rIELrison of ~Lleonajlie a ‘ _ 2° . . rien i, ee 34 } ~ .2 ~ 7 ry sryrs Or mw OU € IB41c Oe as OO Br a NERC 199379 5168 = Baker ! Comparison of alcoholic | and acetic fermentation . JUN.2. 84 -y4@ > “t a o7 Z . - | 'al aa, f MICHIGAN STATE UNIV. LIBRARIES UTR 31293020805952