Quantification by differential pH-metry of the reducing sugar content in must through enzymatic reactions. Comparison with Fehling's oxidimetric technique
1999
Larcher, R. (Istituto Agrario Provinciale, San Michele all'Adige, Trento (Italy))
Английский. A method for a rapid determination of the reducing sugar content in grape musts without sample pre-treatment, except for a filtration on paper, was the subject of the study herein described. The method, based on a direct, small-size sampling and on differential pH-metric measurements by means of enzymatic reactions, was critically examined as for the repeatability of data and for their linearity with those obtained with Fehling's oxidimetric technique, both in synthetic solutions and in musts. A high similarity of results was ascertained for a large number of samples (70) of natural musts of different varieties, ripening degree and sugar content. Differential pH-metry can therefore be considered a reliable alternative method to obtain reproducible data, similar to values measured by Fehling's technique
Показать больше [+] Меньше [-]итальянский. Lo studio ha preso in considerazione una metodica per la determinazione degli zuccheri riduttori nei mosti d'uva, basata sulla tecnica della pH-metria differenziale. Si e' in particolare indagata la linearita' di tale metodica e la significativita' dei risultati ottenuti dall'analisi di 70 campioni preparati con mosti naturali, in confronto con la metodica ossidimetrica di Fehling. La metodica non prevede trattamenti del campione, esclusa l'eventuale filtrazione su carta
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