But to get SCIO to recognize the sugar, we would end up using the number on the box. I don’t know how sugar, fructose, sucrose, and all those other kinds would be measured? Not all “sugar” is created equal. I was trying to decide how to quantify a subjective value like sweetness or sour. Grapes of all kinds depending on all kinds of factors will taste in a range of flavors and they all don’t taste exactly the same even in the same bunch.
Any professional wine tasters able to chime in?