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One of the most important parameters in wine production is the sugar content of the grapes. Accurately determining this value is crucial to deciding when to harvest for the highest quality wine. After grapes are harvested and crushed, the grape juice ferments in tanks for 7 to 14 days. During this time, the yeast present in the must (freshly crushed whole fruit juice) metabolize the sugar in the grape juice, resulting both in their proliferation and in the waste products ethanol and CO2, along with flavors.
To monitor this process, winemakers typically measure the density or specific gravity (SG) over time, determining a fermentation curve; this gives an insight into the fermentation conditions and their favorability to yeast growth. Density or SG of wine is measured at least once per day during fermentation.
The Density2Go handheld density meter is a tailormade solution to wine density measurements, offering the following benefits during work in either the vineyards or the wine cellar:
- One-handed operation thanks to the instrument's lightweight and ergonomic design
- Automatic filling of the measuring cell with the internal sampling pump
- Automatic conversion of the result to Brix, SG or related values
- Excellent visibility both indoors and outdoors, thanks to the bright color display
- Useful accessories, such as a protective cover and an accompanying wrist wrap, to protect against damage and accidental dropping of the instrument
To learn more about wine fermentation process monitoring using the Density2Go handheld density meter download the 'Wine Fermentation Monitoring Application Note' below.
Or watch a video on density measurements at the Arenenberg winery and see how easy it is to use the Density2Go for wine production.
