<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Wilker, Karl L.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Hydrolysis of Sucrose in Eastern U.S. Table Wines</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1992</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1992-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">381-383</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1992.43.4.381</style></doi><volume><style face="normal" font="default" size="100%">43</style></volume><issue><style face="normal" font="default" size="100%">4</style></issue><abstract><style  face="normal" font="default" size="100%">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.</style></abstract></record></records></xml>