ELABORATION OF A METHOD TO DETERMINE THE DRY WHITE WINE FALSIFICATION WITH SUCROSE
Journal Title: Food and Environment Safety - Year 2018, Vol 0, Issue 1
Abstract
A standard method of reducing sugars determination using Fehling-Muller reagent has been modified and applied to control the presence of sucrose in white dry wine that can be considered as an indication of its falsification. Natural dry wine should not contain any significant amounts of sucrose since its content in regular grape is below 0.9 wt % and it would be fermented almost completely in the course of wine maturing and manufacturing. However, some sucrose can be added by fraudulent producers to the source wine materials in order to accelerate its fermentation. This results in a higher content of residual sucrose in dry wine that can exceed its maximum permissible level of 4 g/l. The modified method of the reducing sugars determination has shown good durability and reproducibility and can be used to determine the residual sucrose concentration above 1.33 g/l. However, excessive sulfites and other reducing preservatives present in some wines (especially in the low-grade samples) can distort the analysis results and should be removed in advance. Potentially, this method can also be applied to analyze wine blending samples and to control their affinity by the ratio between reducing and non-reducing sugars contents.
Authors and Affiliations
Igor WINKLER, Antonia VITVITSKA
Keywords
Related Articles
- EP ID EP542926
- DOI -
- Views 176
- Downloads 0
ENVIRONMENTAL EVALUATION OF PORK MEAT CHAIN: A ROMANIAN CASE STUDY
The aim of this paper was to establish the environmental impacts of pork meat chain using life cycle assessment (LCA) methodology. For this study the system boundaries included: pig farm, slaughterhouse, meat processing,...
EFFECT OF LED LIGHTING ON GROWTH AND PHENOLIC CONTENT ON IN VITRO SEEDLINGS OF OCIMUM BASILICUM L. CULTIVAR ,,AROMAT DE BUZAU”
The aim of the experiment was to compare the effect of light emitting diodes - LED and fluorescent lamps (FL)d as sources of light on ,,in vitro” growth and development of sweet basil (Ocimum basilicum L. cultivar ,,Arom...
ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD
Aromatic plants used as spices are effective sources for food additives, used both as taste correctors and for the purpose of preserving food. The paper aims at identifying aromatic herbal extracts that summarize several...
INFLUENCE OF THERMAL TREATMENT OF THE BASALT TUFA ON ITS PHASE COMPOSITION AND SORPTION CAPACITY
The results reflecting influence of thermal treatment of basalt tufa (BT) on its phase composition and capacity of some heavy metal ions (Cu2+, Mn2+, Ni2+, Pb2+, Zn2+) sorption under the static conditions are presented....
DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION
The article deals with the analysis of transients in gas-liquid media with the self-synthesis of the gas phase. It is shown that the restriction of the mass transfer intensity in the culture media of the alcoholic and br...