Estimation of Sweetness of White Table Wines by Their Components
1985 Volume 80 Issue 2 Pages 136-138
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1985 Volume 80 Issue 2 Pages 136-138
In the greater part of domestic white table wine, fructose content is somewhat higher than glucose content. In addition, fructose (F) is sweeter than glucose (G) about two times.
In place of reducing sugar content, 2. 12 F+G which was calculated on the basis of the difference of sweetness between fructose and glucose in wine at 20°C was used to calculate a multiple regression equation with total acidity (TA) for estimation of sweetness (2) of white table wines;
Y=0.054 (2.12F+G)-0.173 (TA)+0.133
Effectiveness of this equation was ascertained by high coefficient of correlation between sweetness estimated and sweetness evaluated sensorily of another set of domestic white table wines.
