How to Use Pearson's Square

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

Example Computation

1. Start by studying this table.

pearson square table

Where,
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.


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2 Comments

  • […] toward sweetness but it works for fortifying as well.. Another table for sweetening, from here but it shows you how to set up the letters A = Your wine, ABV 12-14% probably? B = Your Everclear, […]

  • […] Adjustment can be made by mixing different concentrations. Adjustments can be computed using Pearson’s Square formula. SOURCE: Food Recap  Topics: How to | No Comments »Comments Name (required) […]

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