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| Author | Comment | Last activity | Moderation | ||
|---|---|---|---|---|---|
| solaria | " Thanks Stray'. Actually, the 0.06 A for the wine was at 5 cm path. Divide by 5 to get 1 cm path for comparison. If yeast/fermentation was cont..." | Read more » | over 4 years ago | |||
| solaria | " Well, the sucrose absorbance is very low, but it's not zero. See Sucrose Absorbance. Since the data is 'clean' and the calculations match expec..." | Read more » | over 4 years ago | |||
| solaria | "Here’s my try at this experiment. Basically, Yes, you can detect added sugar in wine, but it’s a very small change, and requires an accurate basel..." | Read more » | over 4 years ago |