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A Rapid and Simple Method for Simultaneous Determination of Glycerol, Fructose, and Glucose in Wine

¹ Faculty of Pharmacy, State University of Milan, via Balzaretti 9, 20133 Milan, Italy.

^* Corresponding author (email: patrizia.restani{at}unimi.it; fax: 39-02-50318260-8284)

A simple method has been developed for assaying glycerol, glucose, and fructose in wine by high-performance liquid chromatography using a modified polar-bonded NH₂-silica phase column and a refractive index detector. Glycerol, fructose, and glucose concentrations ranged from 3.30 to 7.67 mg/mL, from undetectable to 9.12 mg/mL, and from undetectable to 3.60 mg/mL, respectively, for high- and standard-quality red wines. For high- and standard-quality white wines, these concentrations ranged from 1.65 to 5.87 mg/mL, 0.18 to 7.07 mg/mL, and undetectable to 3.21 mg/mL, respectively. Fructose and glucose concentrations were much higher in sweet and sparkling wines (18.5 to 127 mg/mL). The method described measures glycerol and the two sugars simultaneously, allowing easy, specific, and rapid control of wine quality.

Key words: HPLC, wine analysis, glycerol, sugar analysis