How much alcohol the must will give, how much sugar to add for the required strength, and the strength of the wine from the density before and after fermentation.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
Calculates the potential strength of the must from Brix, the sugar needed to raise the strength to the required level, and the wine strength from the density before and after fermentation.
The rule of about 17 g/L of sugar per 1 % vol. of alcohol is used. Must enrichment is limited by regulations: in many regions no more than 2–3 % vol., so the calculator warns when it is exceeded.
The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.