|
(Jimmy of the Clue Crew reports from the Viticulture & Enology Dept. at UC Davis.) Levels of this are monitored in the fermenting juice using the Brixscale, which calculates it as a percentage; at the start of fermentation, for a dry wine it should be around 22; for dessert wines, at or over 30 |
sugar
|
$400 |
J |
CALIFORNIA WINE |
2015-11-12 |
#7169 |
|
(Sarah of the Clue Crew dips a measurement device into a beaker of grape juice in Napa Valley, CA.) The refractometer tests the level of this carbohydrate which converts to alcohol during fermentation |
sugar
|
$200 |
J |
WINEMAKING |
2005-01-25 |
#4697 |
|
When weather is sunny, the content of this in the grapes is higher |
sugar
|
$600 |
DJ |
WINE |
1986-03-18 |
#397 |