Wine with less Sugar.

1 ANSWERS

1. Harry
   

   First of all yeast is added to the juice for white wine. During this fermentation, which often takes between one and two weeks, the yeast converts most of the sugars in the grape juice into ethanol or alcohol and carbon dioxide which is lost to the atmosphere. After the primary fermentation of red grapes the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine, the press wine blended with the free run wine at the discretion of wine maker. The wine is kept warm and the remaining sugars are converted into alcohol and carbon dioxide. That wine is said to be dry. If some of the sugar is desired to be kept in the juice, the fermentation must be stopped before all the sugar is transformed. You can do that with a sterile filter, usually only available in industrial sizes, or you can add Sulphur Dioxide to kill the yeasts. To gauge the amount of sugar remaining in your fermenting juice you need to pick up a saccharometer, probably available at a home wine making supply shop.

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