.26 .90 .46
Pectous substances .47 3.28 2.29 6.31
Soluble 14.96 10.90 17.25 9.39

Free acid in fruits is not neutralized by sugar, but it is well known
that an abundance of sugar will cover up the sour taste of a fruit. The
constituents above noted are mostly found in the expressed juice of the
fruit, and give it its characteristic flavor. Without the sugar in these
juices it would not be possible to make any alcoholic beverages from
them. In the process of fermentation, in the case of apple juice, we
have first the change of the sugar to alcohol and carbonic-acid gas,
which imparts to cider its characteristic taste and tang. Afterwards,
the alcoholic solution, in the presence of the organic matter, is
subjected to what is called acetic fermentation; that is, the vinegar
plant grows at the expense of the organic matter in the cider, and this
beverage is converted into vinegar, containing acetic acid. It is a
familiar fact that the change does not readily take place except when
cider is exposed to the air, and this is shown to be true from a
chemical standpoint, as the cider really is oxidized to make the
vinegar; that is, it takes up oxygen from the air.

The greater the proportion of sugar, the greater the quantity of
alcohol, the stronger the vinegar will be. Grapes contain more than
twice as much sugar as apples; hence, a wine that is made from them is
stronger in alcohol than a cider made from apples. Cherries, as will be
seen by reference to the table above, contain a large amount of sugar;
hence their use in making cherry brandy, which contains a large per
cent. of alcohol. It should be said, however, that in order to make
brandy the cherry juice must be distilled. In this respect the process
is similar to that employed in making apple brandy.

After the juice has been extracted from the apples the pomace that
remains is sometimes used as a fertilizer. This is valuable chiefly on
account of the mineral salts contained in it. An analysis of the pomace
shows that it contains: Water, 69.90 per cent.; ash, .71; albuminous
substances, 1.58; fiber, 4.87; nitrogen, free extract, 21.24; fat,
1.71.

The acid of the apple is usually considered to be malic acid, but really
there are several acids mixed together. It is a mild and agreeable
vegetable acid, and its presence adds much to the flavor of the fruit.
The pectous and albuminous substances