"Ray" > wrote in message
. ..
> I am very serious about this question. I can site references that state
> differently that what you say. Can you give me accepted, published
> references that agree with your statement?
>
> Ray
>
> "JEP" > wrote in message
> om...
> > "Ray" > wrote in message
> m>...
> > > PA scale is an indication of where you might end up. You still have
to
> > > calculate where you actually ended up when the fermentation is over.
> > >
> > > Ray
> > >
> > >
> >
> > PA is Potential Alcohol, an estimate of the alochol content if all of
> > the sugar is consumed. If any sugar is left in the must, you will not
> > reach this potential.
> >
> > Andy

Ray & Andy,

One mole of sugar produces 2 moles of alcohol. The molecular weight of
sugar is 180 and the molecular weight of ethanol is 46. So theoretically,
180 grams of sugar can produce 92 grams of alcohol. 92 divided by 180 is
..511 or 51.1 percent.

But in practical fermentations, only 90 - 92 percent of the sugar produces
ethanol. The rest of the sugar produces higher alcohols, acetaldehyde,
succinic acid, etc.

In addition, some alcohol is blown off by the escaping carbon dioxide gas.

See Margalit, "Concepts in Wine Chemistry," page 56.

Regards,
lum