Cider Digest #0238

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: sweetness of products in wine/cider/beer 
Date: Wed, 20 Jan 93 13:56:33 +0100 
From: Victor Reijs <Victor.Reijs@SURFnet.nl> 

Hello all of you, 

I am looking for information on what the perceived sweetness (compared to 
sucrose) is for some products which are present in wine/cider (and perhaps also 
in beers). I am thinking of products like:  
 - alcohol (in the range of 4 to 15 % vol.)  
 - glycerol (in the range of 0 - 20 gr/litre) 

I have some ideas about the sweetness of other products (like glucose, lactose a 
nd 
maltose). Perhaps other people have even more information on other products (not 
mentioned). 

Because sweetness is not a linair scale, I have putten some info of the 
concentrations of the products. So if there is some info about this non-linair 
process, I am also very interested. 

Hope somebody can help or point me to some articles/papers. 

 
All the best, 

 
Victor 

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