Hydrolysis of Sucrose in Eastern U.S. Table Wines

• Karl L. Wilker ^[1]
  1. [1] State Fruit Experiment Station, Southwest Missouri State University
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 43, Nº 4, 1992, págs. 381-383
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The hydrolysis of sucrose was monitored in three eastern U.S. table wines. This was done (1) to verify the need for an induced sucrose hydrolysis step when using a reducing sugar analysis and (2) to determine the sugar content of a wine sweetened with sucrose.