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Why is testing for Glycerol important in winemaking?
Glycerol is formed as a by-product of fermentation. It also has a favourable impact on wine quality, as it improves fullness and sweetness. It is non-aromatic due to its non-volatile nature… -
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Why is testing for free sulphite – SO2 important in winemaking?
Sulphur dioxide or SO2 is a compound commonly found in wine. Sulphur can be added to the wine at various stages of fermentation to protect from effects such as oxygen exposure… -
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Why is testing for ethanol important in winemaking?
Ethanol is the principal organic by-product in fermentation and is crucial in the stability, aging and sensory properties of wine. Ethanol is created during the fermentation process by yeast consuming the… -
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Why is testing for copper important in winemaking?
Copper sulphate is used as a fining agent in the wine making process to remove unwanted hydrogen sulphides and other sulphide like aromas in wine. Copper instabilities are one of the… -
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Why is testing for citric acid important in winemaking?
Citric acid is one of the less commonly found acid’s in wine. The acid is a weak organic compound which is commonly found in large quantities in citrus fruits like oranges… -
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Why is testing for Ammonia important in winemaking?
Nitrogenous compounds are a vital part of all living organisms and plays a vital role in the winemaking process. Ammonia is one of the essential nitrogenous compounds. Ammonia’s role is important… -
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Why is testing for Glucose/Fructose important in winemaking?
Glucose/Fructose are the main fermentable sugars found in wine. They are natural sugar produced in the vines during photosynthesis. During fermentation yeast converts the glucose/fructose into Ethanol and Carbon Dioxide. These… -
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Why is testing for Acetic Acid important in winemaking?
The acidity in wine is an important component for the quality and taste of wine. It adds a sharpness to the flavours and is detected most readily by a prickling sensation…
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