Abstract
A 24.0-volume-percent-alcohol x 10.1° Brix sweet blending wine diluted 1 to 3 required about 8 days at 75°F and 12 days at 65°F for complete fermentation of the sugar, yielding 0.657 proof gallons per gallon of blending wine. At 1 to 4 and higher dilutions, fermentation was successfully completed in 8 days or less. No added ammonia or phosphate nutrients proved necessary. Approximately 27% of the alcohol yield was derived from fermentation, leaving 73% from the wine spirits originally added. Use of this type of blending wine for production of distilling material for brandy production is compared with sherry material, grape concentrate, and beverage brandy distillate with respect to potential proof-gallon yields per wine gallon and per unit weight.
- Accepted October 1972.
- Copyright 1972 by the American Society for Enology and Viticulture
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Vol 23 Issue 3
