Glucose, fructose and sucrose are linked to the alcoholic strength of
a drink as it ferments and of the sweetness and energy power of a wine.
The determination of glucose / fructose is carried out mainly to fol-low the process of fermentation of wine and to determine the residue at the end of fermentation. Enzymatic way is now official method for many organizations as OIV. Moreover Fehling method is quite im-practical and also not determines pentose sugars fermentable as sucrose.
Number of analyses: manual 50/100 - automatic 200/300
5 x 20ml
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