This might sound silly, but I'm wondering as to why there is still residual sugar in the fruits after fermentation. Thanks!
#TSS #sugar #fermentation
It might be more a question of analytical method.
When you measure "residual sugars" you measure something more than glucose + fructose. And (for Saccharomyces cerevisiae and a wide range of fermentation yeasts) only these 2 are generally consumed "until the end" during and alcoholic fermentation. If you assess only G+F (as I do) you'll find values generally lower than 0.1 g / L at the end of the process with S. c.
Second possibility : yeasts die before achieving fermentation due to ethanol toxicity or a lack of a needed nutrient or vitamin.
Hello Amir,
Kindly look at this paper
Article Fermentation of fruit wine and its quality analysis: A review
While fermentation process taken place yeast can decomposes only glucose. but the other total soluble solid such as fructose, reducing sugar and others was not degraded.
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