 |
- 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
|