Development of a Novel Approach for Controlling and Predicting Residual Sugars in Wines

• DOI: 10.3390/fermentation10030125
• Publication Date: 2024-02-23T09:31:23Z
• Authors: Ronit Yaa’ri; Eitan Schneiderman; Vicky Ben Aharon; Maria Stanevsky; Elyashiv Drori
• Keywords: density; TP500-660; 0404 agricultural biotechnology; Fermentation industries. Beverages. Alcohol; residual sugars; brix; 04 agricultural and veterinary sciences

Residual sugars (RS) in wine are the that remain a after fermentation is complete. In some styles, such as semi-dry wines, accurate measurement of RS concentration critical for both qualitative and legislative reasons. Brix, measured by simple refractometer, can give good estimation must, but during fermentation, presence alcohol leads to inaccurate sugar measurements. order measure accurately, other more precise techniques used, most which expensive or require professional skills. Therefore, novel approaches rapid, easy, practical measurements estimating content have been suggested over years. However, these methods do not supply an actual rather brix values, those involve special equipment, less relevant small wineries. This study suggests model predicting controlling wine’s residual sugar. The data uses initial must before its density fermentation. was created measuring natural synthetic musts, with various degrees levels, while simultaneously their densities correlating two Linear regression between obtained all treatments repetitions (i.e., different values brix) R2 above 0.97. Using model, one calculate (before commencing fermentation) at will reach particular desired value specific level; applicable conditions used this work, i.e., levels 18–27 °Bx, Saccharomyces cerevisiae strains (fx-33 fx-10) common regarding temperature aeration.