Measurement of the sugar in grape juice will give an indication of the potential amount of alcohol that could be produced were fermentation to go to completion. The sugar content of grapes will vary by variety as well as by growth conditions for the harvest year; therefore wine makers may wish to make an assessment of the potential alcohol of their juice before fermentation. Potential alcohol can also to measure post fermentation for legislative reasons.
Potential alcohol is calculated from the total amount of sugar present (Glucose,Fructose and Sucrose)
Amount to send: 250ml
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Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207