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- Determine when the wine
is fully fermented
- Calculate how much
alcohol has been developed in the wine
- Find out how much sugar
to add to impart the correct body
- Check that fermentation
is in progress
- Check the wine for
dryness
- Determine when the wine
should be drawn off
- Check progress of
fermentation
- Calculate how much sugar
is needed to give a required alcohol strength
- Check that wine is not
too dry, which ruins flavour, fullness and keeping
quality
- Calculate chaptalisation
(sugar added to or after fermentation)
- Working out incremental
sugar dosing of strong wine (if to much is added at one
time fermentation will be inhibited)
- Check sugar content at
start of fermentation, following up to see when
fermentation has ceased
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