This tool assists winemakers in determining the precise amount of sugar needed to raise the potential alcohol content of grape must to a desired level. It simplifies a crucial process, converting desired alcohol by volume (ABV) increases into the necessary weight of sugar, typically sucrose, accounting for factors such as must volume and existing sugar concentration. For example, a winemaker aiming to boost potential ABV by 1% in 100 liters of must can use this tool to calculate the precise sugar addition required.
Historically, manipulating must sugar content has been essential in cooler climate regions where grapes might not fully ripen, resulting in lower potential alcohol and unbalanced wines. Precise sugar addition not only ensures target alcohol levels are reached but also contributes to improved yeast health and fermentation kinetics, ultimately leading to wines of better quality and stability. This practice allows winemakers greater control over the final product, mitigating vintage variability and enhancing consistency.
