Sucrose+D-Glucose+D-Fructose | Test kit for Spectrophotometer

For all wines made with added sucrose (sparkling wines, as well as table wines in those countries where chaptalisation is permitted), it is important to invert it before measuring residual sugar. This kit enables you to measure sugars easily.

Analytical principle

The Vintessential™ Sucrose + D-Glucose + D-Fructose Test Kit enables the determination of sucrose, glucose and fructose concentrations in wine samples.

Sucrose is first hydrolysed into its constituent sugars, glucose and fructose, using invertase. The resulting sugars are then quantified through a series of enzymatic reactions involving hexokinase (HK), glucose-6-phosphate dehydrogenase (G6PDH) and phosphoglucose isomerase (PGI). The formation of NADPH is measured spectrophotometrically at 340 nm and is directly proportional to the concentration of sugars present in the sample.

This method provides accurate analysis of residual sugars and is particularly useful for wines where sucrose additions have been made during production.

Key parameters

Analyte: Sucrose, D-Glucose and D-Fructose

Measurement Wavelength: 340 nm

Detection Method: Enzymatic (NADPH)

Sample Type: Wine

Operating Temperature: 20–25°C

Blank / Zero Setting: Against air without a cuvette in the light path

Suitable applications

• Verification of residual sugar levels
• Analysis of wines produced using chaptalisation
• Sparkling wine production
• Fermentation monitoring
• Quality assurance and production control

Resources

Instructions:
4A180 Sucrose Glucose Fructose 30

Material Safety Data Sheets:

Sucrose Vial 1 (Buffer)
Sucrose Vial 2 (Coenzymes)
Sucrose Vial 3 (HK-G6PDH)
Sucrose Vial 4 (PGI)
Sucrose Vial 5 (Invertase)
Sucrose Vial 6 (Standard)