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Am. J. Enol. Vitic. 53:4:315-317 (2002)
Copyright © 2002 by the American Society for Enology and Viticulture.
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Evaluation of Glycosyl-Glucose Analytical Methods for Various Glycosides

Robert S. Whiton 1 and Bruce W. Zoecklein 1

1 Enology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.

email: bzoeckle{at}vt.edu

The accuracy of two methods for determination of glycosyl-glucose (GG) in grapes and wine has been tested using several glycoside standards containing alkyl, benzenoid, and phenolic aglycones. The total GG method using C-18 sorbent material was found to exhibit poor recoveries of benzenoid glycosides. The recoveries for the phenol-free GG method were satisfactory for alkyl and benzenoid glycosides. In addition, an adaption of the phenol-free GG method to 96-well microplate format has been demonstrated.

Key words: Glycosides, glycosyl-glucose, GG




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Copyright © 2002 by the American Society for Enology and Viticulture.