Tools

This window displays the commands that help with the simple calculations connected with batch preparation:

There are two commands available through the menu:

  • Dictionaries – opens the window where the dictionaries can be browsed and modified,
  • Preferences – opens the window where the preferences can be set.

Efficiency (fruit) command

This command estimates the must volume on the basis of the prepared fruit mass or it estimates the fruit mass required to prepare the defined must volume. The estimation is conducted on the basis of efficiency rate (mass/volume) for the selected fruit.

The efficiency rate is set on the suggested value after the selection of the fruit. This value can be modified in the defined range. Then one of these two options must be chosen:

  • Mass – for the estimation of the must volume on the basis of the prepared fruit mass,
  • Volume – for the estimation of the fruit mass required to prepare the defined must volume.

The calculation is conducted after entering the data into the proper fields. For every value it is possible to select the proper unit from the lists provided.

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Converter command

This command recalculates the values expresses in different units or currencies. The conversion can be applied for the following unit kinds:

  • volume,
  • mass,
  • density,
  • currency,
  • temperature,
  • sugar concentration.

The lists of units in every group can be modified through Unit dictionary.

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Saccharometer command

This command is used for the calculation of sugar content in must on the basis of saccharometer readout, in Balling or Brix scale. The readout should be done in the temperature of 20°C.

The proportional dilution of must by water in % can be defined, e.g.:

  • 0% – no dilution,
  • 50% – water to juice ratio 1/2,
  • 100% – water to juice ratio 1/1,
  • 200% – water to juice ratio 2/1,
  • 300% – swater to juice ratio 3/1,
  • etc.

The correction for the non-sugar and tannin content in must of the 4 g/l value is taken into account for the calculation.

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Alcohol command

This command is used to estimate the alcohol content in the produced wine. The direct measurement of alcohol content in wine is not possible. The calculation is based on the difference between the saccharometer readouts before the beginning of fermentation and after its completion.

The following values must be also defined:

  • initial volume of the batch (before fermentation),
  • the amount of sugar added during fermentation,
  • the amount of water added during fermentation.

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Dilution command (in Premium version only)

This command is used to calculate the concentration and volume of the diluent and the resulting solution.

Two values must be selected to be calculated from the following:

  • concentration of the first solution,
  • volume of the first solution,
  • concentration of the second solution,
  • volume of the second solution,
  • concentration of the resulting solution,
  • volume of the resulting solution.

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