SPECTROPHOTOMETRIC METHODS FOR THE ANALYSIS OF POLYSACCHARIDE LEVELS IN WINEMAKING PRODUCTS

Authors
SEGARRA I LAO C LOPEZTAMAMES E DELATORREBORONAT MC
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
Journal title
American journal of enology and viticulture → ACNP
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.