Resumo

CANSECO GRELLET, María Alejandra; ARAOZ MARTINEZ, Juan Luis; GUSILS, Carlos  e  ZOSSI, Silvia. Validation of a methodology to determine reducing total sugars in fermented wines. Rev. ind. agric. Tucumán [online]. 2015, vol.92, n.2, pp.33-38. ISSN 1851-3018.

It is important to have a method to quantify low concentrations of total reducing sugars at the end of the fermentation process. The aim of this study was to adapt and validate the methodology based on the use of 3,5-dinitrosalicylic acid for determination of total reducing sugars in fermented wines. Limits of detection and quantification, linearity, bias and relative expanded uncertainty were determined. The results showed that this method is valid to determine the concentration of residual sugar in the alcoholic fermentation in a range between 0.08 mg ml^-1 and 1.2 mg ml^-1, with an expanded uncertainty of ± 13.98.

Palavras-chave : 3,5-dinitrosalicylic acid; alcoholic fermentation; colorimetric method.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )