PT - JOURNAL ARTICLE AU - Hans Warkentin AU - G. A. Goorigian AU - M. S. Nury TI - Determination of Glucose in Wine with Glucose Oxidase AID - 10.5344/ajev.1960.11.4.155 DP - 1960 Jan 01 TA - American Journal of Enology and Viticulture PG - 155--159 VI - 11 IP - 4 4099 - http://www.ajevonline.org/content/11/4/155.short 4100 - http://www.ajevonline.org/content/11/4/155.full SO - Am J Enol Vitic.1960 Jan 01; 11 AB - A method is presented for the determination of β D-glucose in wines, grape juice and distilling materials. Alcohol and natural wine constituents do not interfere but free or loosely bound sulfur dioxide must be removed. This may be done by distilling, i.e. dealcoholizing the wine. The method is simple, specific for glucose, and adapted to routine testing with an accuracy of better than ± 4 per cent of the glucose present. Red wines (particularly if they are of low sugar content and therefore require less dilution) must be decolorized. According to Benevenue (3) animal carbon should be used in decolorizing, but any decolorizing procedure satisfactory for chemical wine sugar methods may be used for this method with equal sugar recovery. Because usually a considerable dilution is involved, precision calibrated pipettes are recommended for better accuracy; a constant temperature bath is also desirable.