Abstract
The hydrolysis of sucrose was monitored in three eastern U.S. table wines. This was done (1) to verify the need for an induced sucrose hydrolysis step when using a reducing sugar analysis and (2) to determine the sugar content of a wine sweetened with sucrose.
- Received February 1992.
- Copyright 1992 by the American Society for Enology and Viticulture
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Vol 43 Issue 4
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