Publisher's Synopsis
Excerpt from Changes in the Chemical Composition of Grapes During Ripening
In the investigations reported in the present paper, particular attention was given to increase in total solids and sugar, decrease in total acid, and changes in protein and cream of tartar in the must or juice of the grapes. The ripening of the leaves was traced by noting the changes in starch, sugar, acid, and protein content. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
