GLUCOSE+FRUCTOSE - UV Enzymatic Method (PGI-G6PDH-HK)
Reagent for the determination of glucose+fructose in wine and must
€70.00
Out of stock
Total number of tests (on automated analyzers): 400 / 1000 tests (calculated with a reaction volume of 0.250 mL/test)
Total number of tests (manual procedure): 100 / 250 tests (calculated with a reaction volume of 1.000 mL/test)
Stable Liquid Reagent (SLR)
No. 2 Reagents
Wavelength: 340 nm
End Point Time: 10 minutes
Linearity: 10 g/L
Glucose and fructose are the main fermentable sugars present in must and wine. During alcoholic fermentation, yeasts convert them into ethanol and carbon dioxide.
Their determination is essential for verifying:
fermentation progress;
final residual sugar;
wine classification;
risk of refermentation;
consistency between analytical profile and sensory style.
In dry wines, excessive residual sugar may indicate incomplete or stuck fermentation. In sweet or medium-sweet wines, sugar monitoring helps confirm that the product matches the intended style.
Specific enzymatic methods make it possible to distinguish between glucose and fructose, giving the laboratory more complete information than total reducing sugar determination alone.
