Abstract
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.
- Accepted January 1968.
- Published online January 1968
- Copyright 1968 by the American Society for Enology and Viticulture
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Vol 19 Issue 1
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