Potential Alcohol based on Glucose Fructose Content and Yeast Dependent Conversion Factor
Use this calculator to calculate potetial alcohol using glucose/fructose concentration level and alcohol conversion factor.
With any one yeast strain, the quantity of alcohol formed varies with fermentation temperature, the extent of aeration and with the Yeast Assimilable Nitrogen (YAN) levels. The official European conversion ratio is 16.83gm of fermentable sugar per litre for 1% v/v alcohol. Recent laboratory based investigations, using a standard fermentation environment and a high number of wine yeast strains, have shown differences in sugar to alcohol conversions of no more than 0.51% (v/v). These results are consistent with sugar to alcohol conversion ratios between approximately 16.5 to 17.2gm sugar per litre for 1% v/v Alcohol.
- Predicting alcohol levels (March 2016), Grapegrower & Winemaker magazine Issue 626 - (Winetitles Media);
- Sugar to ethanol conversion by wine yeast - Lallemand Australia Technical Note 803A;
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