The Australian Wine Research Institute’s Analytical Service - Analyses

Sugar analysis and hydrometry

Glucose/Fructose

Glucose and fructose are measured using the Boehringer Mannheim enzymatic method and the Roche Cobas FARA automated instrument. This method is considered one of the most accurate available, particularly at lower concentrations. These sugars may also be measured by a FOSS FTIR Winescan or in combination with organic acids by HPLC.

Sucrose

Sucrose is not a naturally occurring sugar in grapes and this analysis is used to detect non grape components in wines and concentrates.

Baumé

Baumé is measured using a digital refractometer. Alternatively a calibrated hydrometer may be used.

Specific gravity

The relative density is measured using a density meter and converted to specific gravity using the alcohol concentration. Alternatively a FOSS FTIR Winescan or calibrated hydrometer may be used to measure specific gravity. Specific gravity is a requirement of many export certificates.

Calibrated baumé and specific gravity hydrometers are available for sale from the Analytical Service.