The juice yield is calculated according to the following formula:

$$ Rj= \frac {Wj}{Wr} \times 100 $$

In the formula:

Rj - juice rate, 69%;

Wj - the total amount of annual grape juice, 9000t;

Wr - the total annual consumption of grape raw materials, 13,000t.

Note:

(1) The juice yield of white wine is calculated before fermentation; the juice yield of red wine is calculated after fermentation.

(2) Grape juice weight refers to the sum of the weight of the self-flowing juice and the pressed juice

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