Determination of reducing sugars in wine by flow injection analysis

Abstract

Three automatic flow injection methods for the determination of reducing sugars in wine based on classical reactions (the picric acid method, the Cu^II-neocuproine method and the Nelson-Somogyi method) are proposed. Their usefulness was tested by applying them to white and red wines. The results obtained agree with those provided by a batch standard method. The standard additions procedure yielded recoveries above 94.2% in all instances.