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
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207