Residual sugar is that amount of sugar left following completion if primary (alcoholic) fermentation. Hexose sugars (mainly glucose and fructose) and pentose sugars (mainly arabinose and xylose) are the vast majority of sugars in wine. Since only Fructose and Glucose are reduced in primary fermentation, they are the sugars that can be monitored. The pentose sugars are not fermentable by wine yeasts. Since pentose sugars alone can vary from 0.4 to 2.0 g/L, the best measure of desired completion level of primary fermentation is monitoring the amount of glucose and fructose sugars. The Residual Sugar Kit has a range of 100 to 2,000 mg/L.
REASONS TO USE RESIDUAL SUGAR TEST KITS:
1) Tests can be used for both red and white wines, and require NO adjustments or pretreatments. Accuvin has developed a unique membrane, built into each wine test strip, which selectively removes interfering colored anthyocyanins without affecting other wine components.
2) Monitoring allows the detection of problems when they are small and require less expensive and extensive intervention.
3) Monitor sugars in white wines in primary fermentation to allow for the stopping of fermentation when desired sweetness is achieved: >2000 mg/L for sweet taste to very sweet taste; 1000 to 2000 mg/L for a semi-dry, semi sweet taste.
4) Monitor sugars in red wines in primary fermentation to allow for the stopping of fermentation when desired sweetness in achieved: 500 to 1,000 mg/L for a dry taste; <500 mg/L for a bone dry taste with a light body.