Correction of wort.

Correction of wort.

Due to Brazilian climatic conditions the addition of sugar to the wort is quite frequent. This addition is called
sugaring. Few are privileged Brazilian regions that produce grapes that dispense after crushed, the
correction. The sugars are exactly those compounds which are converted into alcohol by fermentation. Thus, lack
sugar directly implies the fall of the alcohol content of wine.

The minimum alcohol content required by Brazilian law for wine is 10 ° GL, approximately 8.5% alcohol. Normally
it is considered that the ratio of sugar to alcohol is 2:1. Thus, for a wine reaches the allowed minimum mark
require by law that their grape has at least 17% sugar. Less than this implies sugaring mandatory.

Less sugar, but, instead, remains acid. Soils and climates Brazilians favor the formation of large amounts
acid in the berries. On the one hand excess acids are harmful, they change the taste of wine and condition the lack
of sugar. On the other, are fundamental. In appropriate amounts acids promote good fermentation of the must retain
wine, adds to the feeling of freshness, characteristic of this drink, and enliven its color. In the fermentation acids
play a role analogous to that of sulfur dioxide, or inhibits the wild yeasts noble strengthening. Thus,
the amount of carbon to be applied is dependent on the amount of acid in the berries. Acids that predominate in
grape and determine its acidity are tartaric and malic.