Fermentable sugars analysis in wine and must
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.
CDR developed a new fermentable sugars test, which allows to determine, in addition to the value of glucose and fructose, also the value of sucrose when present.
Features and benefits of CDR WineLab®
With CDR WineLab® 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.
Method
Three different kits for the determination of fermentable sugars
- Fermentable sugars GF (Glucose-Fructose)
With this kit you can determine the total amount of fermentable sugars: Glucose + Fructose - Fermentable sugars GFS (Glucose-Fructose-Sucrose)
With this kit you can determine the total amount of fermentable sugars: Glucose + Fructose + Sucrose - Glucose-Fructose
With this kit you can determine the value of glucose and fructose separately
Fermentable sugars GF
Test type: End Point.
Time testing: 6 minutes
Fermentable sugars GFS
Test type: End Point.
Time testing: 11 minutes
Glucose-Fructose
Test type: End Point.
Time testing: 4 minutes
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR WineLab® and 3 tests for CDR WineLab® Junior.
Sample treatment
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.
Test Principle
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.
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The sucrose, when present in the sample, is determined enzymatically splitting it into glucose and fructose.
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Calibration curve
The calibration curve of CDR WineLab®, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.
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Reagent test kits
Fermentable sugars GF
Fermentable sugars GFS
Glucose-Fructose
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Sugars (glu,fru)[0.1-18 g/L] | 0.1 - 18 g/L | 0.1 g/L | 0.1 g/L |
| Sugars (glu,fru)[15-350 g/L] | 15 - 350 g/L | 1 g/L | 2 g/L |
| Sugars (glu,fru,suc)[15-350 g/L] | 15 - 350 g/L | 1 g/L | 2 g/L |
| Sugars (glu,fru,suc)[4-100 g/L] | 4 - 100 g/L | 0.1 g/L | 0.7 g/L |
| Glucose fructose [0.1-18 g/L] | 0.1 - 18 g/L Glucose | 0.1 g/L Glucose | 0.1 g/L Glucose |
| Glucose fructose [15-350 g/L] | 15 - 350 g/L Glucose | 1 g/L Glucose | 2 g/L Glucose |
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Analyzers for process and quality control in winemaking
CDR WineLab®
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR WineLab® Junior
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections