Determination of sugars, ethanol and glycerol in wine

contributed by Knauer | 03/28/2014

Rapid identification and quantitation of saccharose, glucose, fructose, ethanol, and glycerol in wines is still important. The determination of the sugar content is necessary to obtain the end point of the fermentation. Therefore these five compounds need to be analysed to control the quality and process of wine fermentation. This application note presents a simple and rapid method for the simultaneous determination of these target compounds.

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