VWT 172: Laboratory Analysis of Musts and Wines

Estimate % residual sugar from chart (% approx. = g/100 mL; for g/L multiply by 10) If color goes past orange to brown the sample is too sweet and must be diluted before retesting. For samples of 1 to 5% sugar, use 0.1 mL (2 drops) of wine and 0.4 mL (8 drops) of water. Multiply % sugar reading from color chart x5 to compensate for dilution ................
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