Why test for Glucose / Fructose?
Glucose and fructose are two sugars found readily in most food and beverages. These sugars play a key role in the wine making process as important indicators of grape quality and also represent the amount of sugar that is available to the yeast for conversion into ethanol. D-glucose and D-fructose content, often referred to as total reducing sugars, is monitored at each stage of the wine making process with high glucose levels present during ripening and high fructose levels present in over ripe grapes.
|All enzymatic reagents, buffers and standard stable to expiry||Convenient liquid kit components save time and labour||Two measuring ranges ensure comprehensive testing for confident results|
- MSDS sheet
- Kit insert
- Calculation Spreadsheet
- Instrument specific protocols on request for automated analysers - Request »
Testing for Glucose / Fructose in wine / beer / fruit juice
Randox Food Diagnostics provide an assay for the detection of glucose and fructose as individual sugars or as a combined total sugar test. The kit provides rapid quantitative determination in a wide range of samples including wine, beer, and fruit juices and is suitable for manual and automated use on a range of semi-automated and fully automated analysers. The assay utilises a convenient and highly accurate enzymatic test principle highlighted below.
The total sugar content is determined by converting the fructose - 6- phosphate (F-6-P) to glucose-6-phosphate (G-6-P) by phosphoglucose isomerase (PGI). The G-6-P is then converted to gluconate-6-phosphate and the NADH formed is stoichiometric with the amount of total sugars. This product is currently supplied to wine/beverage and food producers globally.