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Quantification of reducing sugar in wine
1. What was the percentage of reducing sugar present in your wine sample? Include the calculation.
2. What is the principle of Gold Coast test for reducing sugars?
3. Give examples for two reducing sugars present in fruits.
4. What are the two predominant sugars naturally found in grapes?
5. Give a reason why a winemaker might want or need to know how much sugar is remaining in a wine as it is nearing the completion of the fermentation process.
6. Sucrose (table sugar) is a disaccharide sugar composed of one molecule of glucose and one molecule of fructose joined together. It sucrose a reducing sugar? Why or why not?