Services on Demand
Journal
Article
Indicators
- Cited by SciELO
Related links
- Similars in SciELO
Share
Revista industrial y agrícola de Tucumán
On-line version ISSN 1851-3018
Abstract
CANSECO GRELLET, María Alejandra; ARAOZ MARTINEZ, Juan Luis; GUSILS, Carlos and ZOSSI, Silvia. Validation of a methodology to determine reducing total sugars in fermented wines. Rev. ind. agric. Tucumán [online]. 2015, vol.92, n.2, pp.33-38. ISSN 1851-3018.
It is important to have a method to quantify low concentrations of total reducing sugars at the end of the fermentation process. The aim of this study was to adapt and validate the methodology based on the use of 3,5-dinitrosalicylic acid for determination of total reducing sugars in fermented wines. Limits of detection and quantification, linearity, bias and relative expanded uncertainty were determined. The results showed that this method is valid to determine the concentration of residual sugar in the alcoholic fermentation in a range between 0.08 mg ml-1 and 1.2 mg ml-1, with an expanded uncertainty of ± 13.98.
Keywords : 3,5-dinitrosalicylic acid; alcoholic fermentation; colorimetric method.