30% fermentation

Thirty percent fermentation refers to a process where approximately 30% of the available sugars in a substance, such as grape juice or wort, are converted into alcohol and other byproducts through yeast activity. This indicates a partial fermentation, often used to control flavor, sweetness, and alcohol levels in beverages like wine and beer. By stopping or limiting fermentation at 30%, producers can preserve some natural sugars for sweetness and maintain specific taste profiles, while still developing desired alcoholic properties. This technique allows for greater control over the final product’s character and balance.