Total alcohol
The total alcohol calculation is based upon the amount of sugar present in a wine that could be converted to ethanol by yeast during fermentation.
The analysis results required to calculate total alcohol are:
reducing sugar, or glucose fructose, and alcoholic strength
Total sugar content
Total sugar content is the sum of the glucose, fructose and sucrose in a wine. It is determined using the Rebelein method for measuring reducing sugars.
Total dry extract
Total dry extract includes all matter which is non-volatile under specified physical conditions.
The analysis required for its determination are:
alcoholic strength, specific gravity, volatile acidity, sulfur dioxide
Sugar free extract
The Sugar Free Extract calculation is the Total Dry Extract minus the Total Sugar Content.
Approximate calorie value
The approximate calorie value of a wine is determined by calculating the energy value from the alcoholic strength and reducing sugar. An estimate is also made of the energy value of other wine components such as protein and polysaccharides.
The analysis required for its determination are:
alcoholic strength, reducing sugar
| Prices per analysis | |
|---|---|
| Analysis | Per sample (excluding GST) |
| Calculation request | $10 |
For more information, please contact AWRI Commercial Services on (08) 8313 6600 or e-mail commercialservices@awri.com.au