PT  - JOURNAL ARTICLE
AU  - I. Segarra
AU  - C. Lao
AU  - E. López-Tamames
AU  - M. C. De La Torre-Boronat
TI  - Spectrophotometric Methods for the Analysis of Polysaccharide Levels in Winemaking Products
AID  - 10.5344/ajev.1995.46.4.564
DP  - 1995 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 564--570
VI  - 46
IP  - 4
4099  - http://www.ajevonline.org/content/46/4/564.short
4100  - http://www.ajevonline.org/content/46/4/564.full
SO  - Am J Enol Vitic.1995 Jan 01; 46
AB  - 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.