TY - JOUR T1 - Residual Sugars in New York State Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 1 LP - 5 DO - 10.5344/ajev.1968.19.1.1 VL - 19 IS - 1 AU - A. C. Rice AU - J. W. Ferguson AU - R. S. Belscher Y1 - 1968/01/01 UR - http://www.ajevonline.org/content/19/1/1.abstract N2 - Ten New York State wines, produced from merican and French-American varieties of grapes, were analyzed for residual sugars by paper chromatography. Eleven sugars were found: raffinose, lactose, maltose, sucrose, galactose, glucose, fructose, arabinose, xylose, ribose, and rhamnose. In addition, a compound tentatively identified as galacturonic acid or a galacturonate was observed in all the wines analyzed. ER -