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Sugars and Fermentation Products

Wine and Beer

Reducing sugars, mostly glucose and fructose, are the fermentable sugars present in wine. On the other hand, post-fermentation back-sweetened wines are rich with respect to sucrose (table sugar). Determination of natural fermentation products, glucose and fructose, as well as post-fermentation sucrose can be accurately measured using specially-designed Hamilton polymeric HPLC columns.