TY - JOUR T1 - Pentoses in Wine. I. Survey of Possible Sources JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 210 LP - 216 DO - 10.5344/ajev.1967.18.4.210 VL - 18 IS - 4 AU - Paul Esau Y1 - 1967/01/01 UR - http://www.ajevonline.org/content/18/4/210.abstract N2 - Pentoses found in wine appeared in chromatographically detectable form after the juice had undergone fermentation. No chromatographically detectable pentoses were found in grape juice. Addition of the alcoholic precipitate (mainly pectin) from grape juice to fermenting synthetic medium produced no chromatographically detectable pentoses. The sevenand eight-carbon sugars are, probably, transported preformed into the grape juice from the vine and thus appear in the wine. It is assumed that pentoses are present in grape juice in a complex form and are not detectable by paper chromatography without previous treatment. ER -