Abstract
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.
- Copyright 1960 by the American Society for Enology and Viticulture
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