A critical parameter in the winemaking process
The determination of concentration of reducing sugars (RS) is one of the most important parameters that need to be measured during the wine making process. Following the increase of RS during maturation of grapes can help decide when to start harvest. Having the highest possible sugar content is important because this is the main parameter that defines the commercial value of grapes. During the alcoholic fermentation instead, the decrease of sugars can be followed to decide when fermentation is completed, or allows the taking of corrective actions if the content of RS is too low to obtain the desired alcohol degree or sweetness.