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.

This analysis can also be performed on wine vinegar.