Chemical Composition of Apples and Cider. I. The Composition of Apples in Relation to Cider and Vine

"The Chemical Composition of Apples and Cider" (Volume no. 88) delves into the intricate relationship between apple composition and the production of cider and vinegar. This early 20th-century study, authored by William Bradford Alwood, Robert James Davidson, and W. A. P. Moncure, alongside the United States Bureau of Chemistry and the Department of Agriculture, offers a detailed analysis of apple varieties and their suitability for fermentation processes.

The work is divided into two parts: the first examines the composition of apples in relation to cider and vinegar production, while the second explores cider composition as influenced by dominant fermentation using pure yeasts. This investigation provides valuable insights into the scientific underpinnings of beverage production, appealing to historians of science, food technologists, and anyone interested in the historical processes of cider and vinegar making.

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