RT Journal Article
SR Electronic
T1 Spectrophotometric Methods for the Analysis of Polysaccharide Levels in Winemaking Products
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 564
OP 570
DO 10.5344/ajev.1995.46.4.564
VO 46
IS 4
A1 I. Segarra
A1 C. Lao
A1 E. López-Tamames
A1 M. C. De La Torre-Boronat
YR 1995
UL http://www.ajevonline.org/content/46/4/564.abstract
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.