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Results for “sugar concentration”
Showing 1–12 of 118 results
118 results — page 1 of 10
The conversion of sugar to alcohol
The Balling meter does not reflect an accurate sugar concentration of grape juice.
By Charl Theron · 4 min read
Factors that affect alcoholic fermentation
The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol concentration, fermentation temperature, presence of oxygen, concentration of assimilable nitrogen, vitamins and minerals, survival factors, preservatives, carbon dioxide and volatile acidity.
By Charl Theron · 7 min read
The influence of climate change on the potassium, pH and total acidity of wines
Over recent decades, the alcohol concentration of wines increased due to the higher sugar concentration of grapes when harvested. This also led to an increase in pH and a decrease in the total acid concentrations of wines.
By Charl Theron · 4 min read
Microbial monitoring and sanitation practices in wine cellars
Proper sanitation practices in wine cellars prevent the development of undesirable micro-organisms. Although the alcohol concentration of wines limits the micro
By Charl Theron · 7 min read
The myth of natural winemaking
A myth can be defined as a popular viewing of a natural process. If grapes are consequently left to ferment without any additives to form wine, it can be seen a
By Sandile · 4 min read
Traditional and alternative methods to monitor wine fermentations
The purpose of this article is to illustrate the potential contribution of infrared spectroscopy to the monitoring of wine fermentations.
By Hélène Nieuwoudt · 10 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 min read
