The following example was excerpted from the work of Matt Mathews
Pearson’s Square may be used for the following purposes:
1. Adding sugar syrup to increase the potential alcohol of a must
2. Sweetening a dry wine with sugar syrup
3. Fortifying a wine by adding brandy or neutral grain spirits to make port
4. Adjusting the titratable acidity of two wines by blending
1. Start by studying this table.
A = sugar concentration of weak juice.
B = sugar concentration of syrup.
C = target concentration of A+B mixed,
D = part of A needed to meet the target solution
E = part of B needed to meet the target solution
2. Replace the values
A = the concentration of our weak juice is 12% (12 °Brix)
B = the concentration of our syrup is 65% (65 °Brix)
C = our target concentration is 24% (24 °Brix).
D = (B–C) so 65 – 24 = 41
E = (C–A) = 24 – 12 = 12
3. Find the percentage of D and E
D+E = (41+12) = 53
percent D = 41/53 = 77 %
Percent E = 12/53 = 23 %
We need 77ml juice plus 23ml syrup to make 100ml of 24 °B must. Verify your results using a hand refractometer.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.