How to figure out residual sugar levels in a wine post-fermentation (once it's bottled)?

Hi,

I'm a sommelier in a restaurant and just looking to hone my craft a little more. Most of the time when I'm looking for r/s levels of a wine online, it's not available on the tech sheet, so I want to take it into my own hands.

The best advice I've seen so far is using a Clinitest® tablet, something used for measuring glucose in a diabetics urine. However, the problem is that tannins alter the test (useless for red wine), and it has a hard time detecting sucrose when added immediately after chaptilization. TBH, the thing I most need this for is red wine, which can be very fickle with food. I'm also on a budget, so I'm looking for more of the 'DIY' lab as opposed to where to purchase a lab. Thanks so much in advance, reddit!

• drunkredditman

submitted by drunkredditman

[link] [5 comments]



from Worlds Great Wines http://ift.tt/1En3m4D