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

Abstract

The main objective of this study was to improve the performance of analytical methods for the determination of sugars in fermented alcoholic beverages based on mid-infrared-partial least squares (MIR-PLS), high-performance liquid chromatography with the ultraviolet detector (HPLC-UV), high-performance liquid chromatography with the refractive index detector (HPLC-RI), and sulfuric acid methods. The MIR-PLS method was found to give good prediction of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages with less than 4% error. The HPLC-UV method can be used for the determination of glucose in alcoholic beverages after derivatization with p-aminobenzoic acid ethyl ester. The HPLC-RI method was found to be applicable for the determination of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the individual sugars by the HPLC-RI method were fructose 0.001, 89.4–106; glucose 0.002, 92.4–109; and sucrose 0.002, 94.2–95.1. The sulfuric acid method was found to be useful for the determination of total sugar in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the total sugar by the sulfuric acid method were found to be 0.009, 98.2–109. The HPLC-RI method was applied to determine the level of individual sugars, while the sulfuric acid method was used to determine total sugar in Ethiopian traditional fermented alcoholic beverages: Tella, Netch Tella, Filter Tella, Borde, Tej, Korefe, Keribo, and Birz. The sugar contents in the real samples were found in the ranges (%): glucose 0.07–5.60, fructose 0.09–8.50, sucrose and maltose 0.08–3.00, and total sugar 12.0–64.5. The levels of sugars in Ethiopian traditional fermented alcoholic beverages were found to be comparable with literature data.

The effect of incorporating herbal (Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine

“…The total sugar content was determined using the sulfuric acid method described by Debebe et al. ( 2018 ).…”

“…The vitamin C (ascorbic acid) content was determined by the dichlorophenolindophenol (DCPIP) titration method (AOAC, 2005). The total sugar content was determined using the sulfuric acid method described by Debebe et al (2018).…”

Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

“…Parameters such as conductivity, pH, and total soluble solids (TSS) were determined according to the AOAC methods [16]. Total titratable acidity (TTA) was obtained by titration of the wine with 0.1 N sodium hydroxide solution [17], the alcohol content was evaluated by the boiling method which consisted in heating 50 mL of wine sample at 78.4°C until a constant weight [18] was reached, and total sugar was measured using the phenol-sulfuric acid improved method as described previously [19]. e content of dry matter was determined according to the standard ISO 11465:1993 method [20] by drying the sample at 105°C until a constant weight was obtained.…”

Evaluation of Sugar Types in Selected Brands of Commercial Fruit Juice in Osun State, Nigeria

“…There was significant difference between sucrose found in all the samples fig. 2 and their reducing sugars (dextrose and fructose) [15,16,17,18,19].…”