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    T-72 Ti Application Note No.: Title: Reducing Sugars in Wine and Sweets

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    Bogdan Nechita
    This document provides a method for determining reducing sugars in wine and sweets using potentiometric titration with a Pt Titrode. Samples of wine require no preparation, while sweets must be dissolved and diluted. The titration follows a logarithmic function, so sample volumes are adjusted to remain within the linear range. A glucose standard is used to determine the titer of the thiosulfate titrant. Reducing sugars in wine are reported in g/L and in sweets as a percentage, through titration of the sample against a blank and using calculation factors.

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    T-72 Ti Application Note No.: Title: Reducing Sugars in Wine and Sweets

    Uploaded by

    Bogdan Nechita
    18 views2 pages
    This document provides a method for determining reducing sugars in wine and sweets using potentiometric titration with a Pt Titrode. Samples of wine require no preparation, while sweets must be dissolved and diluted. The titration follows a logarithmic function, so sample volumes are adjusted to remain within the linear range. A glucose standard is used to determine the titer of the thiosulfate titrant. Reducing sugars in wine are reported in g/L and in sweets as a percentage, through titration of the sample against a blank and using calculation factors.

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    696180_AN-t072

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    This document provides a method for determining reducing sugars in wine and sweets using potentiometric titration with a Pt Titrode. Samples of wine require no preparation, while sweets must be dissolved and diluted. The titration follows a logarithmic function, so sample volumes are adjusted to remain within the linear range. A glucose standard is used to determine the titer of the thiosulfate titrant. Reducing sugars in wine are reported in g/L and in sweets as a percentage, through titration of the sample against a blank and using calculation factors.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18 views2 pages

    T-72 Ti Application Note No.: Title: Reducing Sugars in Wine and Sweets

    Uploaded by

    Bogdan Nechita
    This document provides a method for determining reducing sugars in wine and sweets using potentiometric titration with a Pt Titrode. Samples of wine require no preparation, while sweets must be dissolved and diluted. The titration follows a logarithmic function, so sample volumes are adjusted to remain within the linear range. A glucose standard is used to determine the titer of the thiosulfate titrant. Reducing sugars in wine are reported in g/L and in sweets as a percentage, through titration of the sample against a blank and using calculation factors.

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    Ti Application Note No.

    T- 72
    Title: Reducing sugars in wine and sweets

    Summary: Determination of reducing sugars in wine and sweets according to


    Fehling’s method by potentiometric/iodometric titration using the
    Pt Titrode.

    Sample: Red or white wine, sweets

    Sample
    Preparation: None for wine. For sweets dissolve one piece (approx. 4 g) in dist.
    water, make up to 100 mL and mix.

    Instruments and
    Accessories: 702, 716, 736, 751 or 785 Titrino or 726 or 796 Titroprocessor,
    6.0431.100 Pt Titrode

    Analysis: Remarks:
    Experiments have shown that the reaction follows a logarithmic
    function. In order to remain within the linear range (where the ti-
    trant consumption is proportional to the glucose content), the
    sample to be titrated should contain 20 ... 40 mg glucose. Thus,
    depending on the expected glucose content, the following sample
    volumes should be used for the titration:
    Glucose content / g/L Sample volume / mL Factor
    2 15 0.1333
    5 6 0.3333
    10 ... 20 2 1
    25 ... 30 1 2

    Titer determination:
    Glucose standard solutions with a concentration of 10 g/L and
    20 g/L are prepared in dist. water. 2.0 mL of these standard solu-
    tions are then titrated as described below.

    g/L reducing sugars = (C01 – EP1) * C02

    EP1 = titrant consumption for the glucose standard in mL


    C01 = titrant consumption for the blank in mL
    C02 = 1.8 (calculation factor for invert sugar)

    T-72/2
    The obtained results are used to calculate the titer of the thiosul-
    fate titrant, which is stored as C30:
    titer = theoretical glucose concentration / calculated sugar con-
    centration

    Example:
    10 g/L / 11.4 g/L = 0.8772
    20 g/L / 21.8 g/L = 0.9174
    titer = (0.8772 + 0.9174) / 2 = 0.8973 ± 0.028
    = 0.8973 ± 3.2%

    Sample analysis:
    Pipet 1 ... 15 mL sample (see table above) into a beaker. Add
    10.00 mL acidic c(CuSO4) = 0.168 mol/L and 5 mL alkaline potas-
    sium sodium tartrate solution (0.89 mol/L), heat up and boil for
    exactly 30 s. Cool down rapidly with tap water. Add 10 mL w(KI) =
    15%, 10 mL w(H2SO4) = 16% as well as 10 mL dist. water, then
    titrate with c(thiosulfate) = 0.1 mol/L.
    Carry out a blank determination using 10 mL dist. water instead of
    the sample. Store the titrant consumption for the blank as C01.

    Calculations: Analysis of wine:


    g/L reducing sugars = (C01 – EP1) * C02 * factor * C30

    Analysis of sweets:
    % reducing sugars
    = (C01 – EP1) * C03 * C04 * C05 * factor * C30 / C00

    EP1 = titrant consumption for the sample in mL


    C00 = approx. 4 (sample weight in g)
    C01 = titrant consumption for the blank in mL
    C02 = 1.8 (calculation factor for invert sugar)
    C03 = 0.1 (concentration of the titrant in mol/L)
    C04 = 36 [= 180 / 5 = M(glucose) in g/mol / 5]
    C05 = 5 [= 50 (dilution factor) * 0.1 (conversion factor for %)]
    C30 = titer of the titrant (see above)

    Results: Red wine: AVG(3) = 4.05 ± 0.002 g/L reducing sugars


    Sweets: AVG(3) = 19.52 ± 0.05 % reducing sugars

    T-72/2

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