PT - JOURNAL ARTICLE AU - A. C. Rice AU - J. W. Ferguson AU - R. S. Belscher TI - Residual Sugars in New York State Wines AID - 10.5344/ajev.1968.19.1.1 DP - 1968 Jan 01 TA - American Journal of Enology and Viticulture PG - 1--5 VI - 19 IP - 1 4099 - http://www.ajevonline.org/content/19/1/1.short 4100 - http://www.ajevonline.org/content/19/1/1.full SO - Am J Enol Vitic.1968 Jan 01; 19 AB - 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.