Quality control during wine production
The sugar contained in grape juice (must) strongly affects the quality of the resulting wine. Sugar contained in the must can be measured - based on the density.
The more sugar in the must, the higher the density and the higher the alcohol content of the resulting wine. During the fermentation of must, the density of the must decreases as sugar turns into alcohol and carbon dioxide.
The fermentation speed is a crucial step in this process: the quicker the fermentation, the more aromas are lost along with the carbon dioxide. Performing daily density checks enables winemakers to step in if the fermentation proceeds too fast or stops unexpectedly.
Get the document
To receive this document please enter your email below.