Ivanova, Violeta and Mitrev, Sasa (2014) Determination of SO2 and reducing sugars in Macedonian wines. Yearbook of Faculty of Agriculture, 12. pp. 7-18. ISSN 1409-987X
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Abstract
SO2 acts as an effective antoxidant, preventing the activity of the oxidases
and antimicrobial agent, showing a potential for bleaching the pigments and
elimination of unpleasant odour in wines. Glucose and fructose are the main
carbohydrates in grapes and wine, usually called reducing sugars. In this
study, three titrimetric methods for determination of SO2 (free and total) and
reducing sugars in wines were checked. The linearity, accuracy and precision
of the methods were confirmed using standard solution of SO2 and reducing sugars (fructose and glucose) prepared in appropriate concentration range, as well as with low, medium and high concentrations. Additionally, the accuracy of the methods was confirmed by standard additions. Repeatability and reproducibility were confirmed with titration of real samples, analyzed with appropriate repetitions. Validated methods were applied for determination of the content of free and total SO2, as well as reducing sugars in ten Vranec wines produced with different yeasts for fermentation.
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Violeta Ivanova Petropulos |
| Date Deposited: | 06 Feb 2015 08:16 |
| Last Modified: | 06 Feb 2015 08:16 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/12505 |
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