TY - JOUR T1 - Spectrophotometric Methods for the Analysis of Polysaccharide Levels in Winemaking Products JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 564 LP - 570 DO - 10.5344/ajev.1995.46.4.564 VL - 46 IS - 4 AU - I. Segarra AU - C. Lao AU - E. López-Tamames AU - M. C. De La Torre-Boronat Y1 - 1995/01/01 UR - http://www.ajevonline.org/content/46/4/564.abstract N2 - The polysaccharide content in 27 white winemaking samples was examined using two colorimetric methods (phenol and o-hydroxydiphenyl reagents, respectively). Total polysaccharide (TPS), acid polysaccharide (APS), and neutral polysaccharide (NPS) fractions were determined. The advantages of these methods were demonstrated: linearity, precision, accuracy, and selectivity were studied. The levels of TPS, APS, and NPS depended on varietal characteristics, harvest, and winemaking process. ER -