Determination of Low Molecular Weight Carbohydrates in Cabernet Sauvignon Red Wines

Abstract

Low molecular weight carbohydrates (LMW) were determined in a Chilean Cabernet Sauvignon red wine by the Dubois method, a specific method for the determination of carbohydrates. Dialysis treatment of red wine allowed the separation of pentoses, hexoses, reducing and non-reducing oligosaccharides and glycosides (LMW) from the polysaccharides fraction (HMW) fraction. The total sugar content of red wine by Dubois method was 5.55 g/L. The content of LMW sugars determined by Dubois method (3.63 g/L) is higher than the sugar content of the polysaccharides fraction (1.78 g/L). Analysis of twenty more samples of Cabernet Sauvignon red wines showed that the high molecular weight fraction content is quite iterative (mean value 2.50 g/L). The advantage of the Dubois method in relation to Fehling method is that the former does not need prior decolouration of the sample and there is not interference of aldehydes. The method developed in this work may be a complementary method for the determination of carbohydrates in wine industry.

Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages

“…The Ethiopian traditional fermented alcoholic beverages have been found to contain less sugar than in wort [40] and beer [39] except Birz , Tej , and Korefe. But they have higher sugar than that reported by Matsuhiro et al [41]. …”

“…The total sugar contents with average values of 37.0 g/L in nonalcoholic beer [39], 42.1 g/L in alcoholic beer [39], 90.2 g/L in wort from phases I–V [40], and 6.75 g/L [41] and 48.8 g/L [42] in wine were reported. The Ethiopian traditional fermented alcoholic beverages have been found to contain less sugar than in wort [40] and beer [39] except Birz , Tej , and Korefe.…”

Characterization of Phenolic Acids Profile From Chilean Red Wines by High-Performance Liquid Chromatography

“…It is well known that red wine is a complex matrix of compounds, especially a mixture of phenolic and polyphenolic compounds 26,27 . Because of this, in order to prevent interference among phenolic compounds and to detect phenolic compounds in very low concentrations, red wine has been fractionated into different sub-fractions before analysis 4,[27][28][29] .…”

“…Because of this, in order to prevent interference among phenolic compounds and to detect phenolic compounds in very low concentrations, red wine has been fractionated into different sub-fractions before analysis 4,[27][28][29] . For phenolic acids, separation by solid-phase extraction (SPE) over C18 (ODS) columns 28 has been commonly used.…”

Fast Electrochemical Detection of Non-Desirable Aging in Bottled White Wine

“…On the other hand, very sophisticated methods have been developed to measure different components of wine. One of the most common methods is HPLC-mass spectrometry or gas cromatography that can be used normally after liquid extraction of different family compounds from the wine [11][12][13][14][15] . The complexity of the analysis requires multivariate statistical approaches, including canonical variate analysis 16 .…”