Sugars in alcoholic beverages
INTRODUCTION
Glucose and fructose are the major fermentable sugars presented in alcoholic beverages. Accurate determination of sugars in alcoholic fermentation process is a key point in the winemaking. Column ASTRA® Sugar Ca provides a perfect estimation of variable amounts of sugars in fermented alcoholic beverages.
ABSTRACT
HPLC-RID determination of the fermentable sugars glucose and fructose together with ethanol in alcoholic beverages on an ASTRA® Sugar Ca(S) 10 µm column, 300 mm × 8 mm, part number AST-5906-VN80. Mobile phase 100% H2O, isocratic elution, flow rate 1.0 mL/min, column temperature 80 °C, injection volume 3 µL, refractive index detection (RID) at 55 °C. Analytes and CAS numbers as printed in the note: 1. glucose, CAS number 2280-44-6, 2. fructose, CAS number 57-48-7, 3. ethanol, CAS number 64-17-5. The note shows five sugar profiles recorded on the ASTRA® Sugar Ca column — Brut sparkling wine, Demi sparkling wine, Prosecco dry wine, new (half-fermented) wine and Mead — in which glucose (peak 1) and fructose (peak 2) appear in different proportions ahead of the large ethanol peak …
Industries
Food & Beverage
Category
HPLC columns
Product
Astra Sugar Ca(S)
Part number
AST-5906-VN80
Analytes
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- Glucose CAS number 2280-44-6
- Fructose CAS number 57-48-7
- Ethanol CAS number 64-17-5
