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Am. J. Enol. Vitic. 46:4:564-570 (1995)
Copyright © 1995 by the American Society for Enology and Viticulture.
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Spectrophotometric Methods for the Analysis of Polysaccharide Levels in Winemaking Products

I. Segarra 1, C. Lao 2, E. López-Tamames 1, and M. C. De La Torre-Boronat 1

1 Nutrición y Bromatología, Facultad de Farmacia, Universidad de Barcelona, Avda. Joan XXIII s/n, 08028 Barcelona. Spain
2 E.U. Politècnica de Manresa, Universidad Politècnica de Cataluña, Avda. de les Bases de Manresa 61-73, 08240 Manresa, Spain.

The polysaccharide content in 27 white winemaking samples was examined using two colorimetric methods (phenol and o-hydroxydiphenyl reagents, respectively). Total polysaccharide (TPS), acid polysaccharide (APS), and neutral polysaccharide (NPS) fractions were determined. The advantages of these methods were demonstrated: linearity, precision, accuracy, and selectivity were studied. The levels of TPS, APS, and NPS depended on varietal characteristics, harvest, and winemaking process.

Key words: polysaccharides, acid polysaccharides, neutral polysaccharides, spectrophotometry

Submitted on October 31, 1994




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Copyright © 1995 by the American Society for Enology and Viticulture.