Sugar table grapes

The quick or competitive procedure for making sweet table wines depends on sweetening a dry table wine with a very sweet blending wine or with sugar or grape concentrate and some procedure of sterilization which ensures that no viable yeast cells are present in the closed bottle. The simplest is pasteurization of the blend after it has been bottled. This technique, however, is not favored as it tends to give the wine a cooked aroma and taste. 

In comparison with the wine varieties, table varieties usually are harvested and consumed at lower concentrations of sugar, typically around 150 grams per liter rather than the 220 to 250 of wine varieties. Acid concentrations, similarly, are usually lower, and in the range of 4 to 6 grams per liter rather than the 8 to 10 of wine varieties. Overall quality in the palate factors of a table grape depends upon a harmonious balance of the elements making up the flavor ( ). 

Wine based on the fermentation of sugars from grapes as well as other fmits, rice, and leaves. Table wines range up to around 14% ethanol by volume dessert or aperitif wines, usually sweeter, range from around 14 to 24% ethanol. 

Glucose is the simplest carbohydrate. It is found in grapes and corn syrup. Fructose gives fruit its sweet taste. A condensation reaction between glucose and fructose produces sucrose, commonly called table sugar. Sucrose is found in sugar cane and sugar beets. 

The classification of port wines according to sugar content is presented in Table 5.5. The sweetness level depends on when grape spirits were added to stop fermentation. The probable alcoholic degree of the juice... 

Another style of botrytized sweet wine from France involves the category of "Selection de Grains Nobles" (SGN). This legal definition was introduced in 1984 in Alsace, but similar wines are produced also in the Loire valley from grapes of different varieties and sugar contents (Table 6.2). 

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