%0 Journal Article %A A. C. Rice %A J. W. Ferguson %A R. S. Belscher %T Residual Sugars in New York State Wines %D 1968 %R 10.5344/ajev.1968.19.1.1 %J American Journal of Enology and Viticulture %P 1-5 %V 19 %N 1 %X 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. %U https://www.ajevonline.org/content/ajev/19/1/1.full.pdf