SPECTROPHOTOMETRIC METHODS FOR THE ANALYSIS OF POLYSACCHARIDE LEVELS IN WINEMAKING PRODUCTS

Citation
I. Segarra et al., SPECTROPHOTOMETRIC METHODS FOR THE ANALYSIS OF POLYSACCHARIDE LEVELS IN WINEMAKING PRODUCTS, American journal of enology and viticulture, 46(4), 1995, pp. 564-570
Citations number
28
Categorie Soggetti
Food Science & Tenology",Agriculture,"Biothechnology & Applied Migrobiology
ISSN journal
00029254
Volume
46
Issue
4
Year of publication
1995
Pages
564 - 570
Database
ISI
SICI code
0002-9254(1995)46:4<564:SMFTAO>2.0.ZU;2-2
Abstract
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 adva ntages of these methods were demonstrated: linearity, precision, accur acy, and selectivity were studied. The levels of TPS, APS, and NPS dep ended on varietal characteristics, harvest, and winemaking process.