RT Journal Article
SR Electronic
T1 Residual Sugars in New York State Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 1
OP 5
DO 10.5344/ajev.1968.19.1.1
VO 19
IS 1
A1 Rice, A. C.
A1 Ferguson, J. W.
A1 Belscher, R. S.
YR 1968
UL http://www.ajevonline.org/content/19/1/1.abstract
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.