Photometer for Reducing Sugars in Wine

Sugar is an essential component in the production of wine. During alcoholic fermentation, yeast consume sugars found in the grape juice, or must, and converts it to ethyl alcohol and carbon dioxide. In the case of certain styles of wine such as semi-sweet or dessert wines, some sugar is allowed to remain post-fermentation. This residual sugar can serve to provide a sweeter character to the final blend or play a role in microbial stability.