Wine

Glucose and fructose are the sugars that play the most important role in the production of ethanol during the fermentation of yeasts. Grapes and musts contain glucose and fructose in almost equimolecular quantities, though this ratio changes during fermentation.By determining the amount of total fermentable sugars, glucose and fructose, it is possible to assess the correct progress of fermentation.&nbsp;CDR developed a&nbsp;new fermentable sugars test, which allows to determine, in addition to the value of glucose and fructose, also the&nbsp;value of sucrose when present.

Fermentable sugars analysis in wine and must

CDR WineLab® the reliable, complete and fast system of wine analyses

With <a target="_blank" rel="noopener noreferrer" href="https://www.cdrfoodlab.com/cdrwinelab">CDR WineLab®</a>&nbsp;the determination of the fermentable sugars in the wine and must is based on the reference method OIV-MA-AS311-02, but it is easier and faster.

Features and benefits of CDR WineLab®

<h3>Three different kits for the determination of fermentable sugars</h3><ul><li>Fermentable sugars&nbsp;GF (Glucose-Fructose) With this kit you can determine the total amount of fermentable sugars: Glucose + Fructose</li><li>Fermentable sugars GFS (Glucose-Fructose-Sucrose) With this kit you can determine the total amount of fermentable sugars: Glucose + Fructose + &nbsp;Sucrose</li><li>Glucose-Fructose With this kit you can determine the&nbsp;value of glucose and fructose separately</li></ul>Fermentable sugars&nbsp;GF Test type: End Point. Time testing: [uni]

Method

Fermentable sugars GFS Test type: End Point. Time testing: [uni]

Glucose-Fructose Test type: End Point. Time testing: [uni]Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR WineLab® and 3 tests for CDR WineLab® Junior.<h3>Sample treatment</h3>Wine is analyzed as it is. If necessary (sparkling or fermenting wine), the sample shall be degassed using the specific ultrasonic bath (code 222062). In case of tests performed on must, the sample shall be first centrifuged (code 222061) or filtered (code 300210). Dilute the sample if required by the method.

The glucose and fructose present in the sample are determined enzymatically and therefore are not influenced by the presence of the remaining reducing sugars. The Redox reaction is read at 366 nm (end-point) and the value is directly proportional to the concentration of glucose and fructose in the sample.

Test Principle

Redox chemical reaction involved in the determination of fermentable sugars in wine and must

The sucrose, when present in the sample, is determined enzymatically splitting it into glucose and fructose.

Reaction involved in the determination of sucrose in wine and must

The calibration curve of CDR WineLab®, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.

Calibration curve

Fermentable sugars Wine: Calibration curve CDR WineLab® method - HPLC method. R² = 0.990

Wine Fermentable Sugars: Calibration curve CDR WineLab® method - HPLC method. R²=0.990

Fermentable sugars GF

 Fermentable sugars GFS

Glucose-Fructose

Reagent test kits

Measuring range 

Which are the methods commonly used for the sugar analyses in wine or grape juice? Which are their main issues? What are the differences among the methods used?

Fermentable sugars analysis in wine and must

Features and benefits of CDR WineLab®

Method

Test Principle

Calibration curve

Reagent test kits

Fermentable sugars GF

Fermentable sugars GFS

Glucose-Fructose

Measuring range

Analyzers for process and quality control in winemaking

CDR WineLab®

CDR WineLab® Junior