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A Novel Approach for Estimating Sugar and Alcohol Concentrations in Wines Using Refractometer and Hydrometer
Author(s) -
Son H.S.,
Hong Y.S.,
Park W.M.,
Yu M.A.,
Lee C.H.
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.01036.x
Subject(s) - refractometer , wine , brix , sugar , chemistry , chromatography , alcohol , distillation , winery , mathematics , food science , organic chemistry , optics , refractive index , physics
To estimate true Brix and alcoholic strength of must and wines without distillation, a novel approach using a refractometer and a hydrometer was developed. Initial Brix ( I . B .) , apparent refractometer Brix ( A . R .) , and apparent hydrometer Brix ( A . H .) of must were measured by refractometer and hydrometer, respectively. Alcohol content ( A ) was determined with a hydrometer after distillation and true Brix ( T . B .) was measured in distilled wines using a refractometer. Strong proportional correlations among A . R ., A . H ., T . B . , and A in sugar solutions containing varying alcohol concentrations were observed in preliminary experiments. Similar proportional relationships among the parameters were also observed in must, which is a far more complex system than the sugar solution. To estimate T . B . and A of must during alcoholic fermentation, a total of 6 planar equations were empirically derived from the relationships among the experimental parameters. The empirical equations were then tested to estimate T . B . and A in 17 wine products, and resulted in good estimations of both quality factors. This novel approach was rapid, easy, and practical for use in routine analyses or for monitoring quality of must during fermentation and final wine products in a winery and/or laboratory.